Cookie Cutter Fudge
Here's a sweet gift for someone with everything. Place cookie cutters and
fudge into cellophane gift bags, and tie with ribbons.
- 1 1/2 cups semisweet chocolate chips
- 1 cup peanut butter chips
- 1 can (14 ounces) sweetened condensed milk
- 2 tablespoons butter or margarine, softened
- 1 teaspoon vanilla extract
- Betty Crocker white or red decorator icing (in 4.25-ounce tube), if desired
- Place each of six 3 x 1/2-inch mitten-shaped cookie cutters, or other cookie
cutters in a simple shape, on 5-inch square of foil. Seal foil tightly around outside
of each cookie cutter. Place on cookie sheet.
- Lightly spray cookie cutters with cooking spray.
- In 4-cup microwavable measuring cup, mix chocolate chips, peanut butter chips,
milk and butter. Microwave uncovered on High 1 to 2 minutes, stirring every 30 seconds,
until chips are almost melted.
- Stir in vanilla extract.
- Pour mixture into cookie cutter molds, filling to tops of molds.
- Refrigerate uncovered about 2 hours or until firm. Decorate with icing and candies.
- Carefully remove foil. Gently press fudge out of molds to serve.
Yield: 6 large candies
Variation: You can use an 8-inch square pan instead of the cookie cutters.
Line pan with foil, and pour the fudge into pan. Cover and refrigerate 2 hours.
Cut into 1 1/2-inch squares.
1 Serving: Calories 690 (Calories from Fat 290); Total Fat 32g (Saturated
Fat 22g, Trans Fat ncg); Cholesterol 40mg; Sodium 170mg; Total Carbohydrate 94g
(Dietary Fiber 2g, Sugars ncg); Protein 9g
Percent Daily Value*: Vitamin A 8%; Vitamin C 2%; Calcium 28%; Iron 8%
Exchanges: nc Other Carbohydrate; nc Vegetable Carbohydrate Choices: nc
*Percent Daily Values are based on a 2,000 calorie diet.
Recipe and photo credit: Betty Crocker 2007/TM General Mills