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Ingredients Jump to Instructions ↓

  1. 2 bags (12 oz each) semisweet chocolate chips

  2. 2 cans (14 oz each) sweetened condensed milk

  3. 2 T bsp cold unsalted butter, cut in pieces

  4. 2 tsp vanilla extract

  5. 1/4 tsp salt Bat cookie cutters

  6. 1 cup canned vanilla frosting Purple gel food color

Instructions Jump to Ingredients ↑

  1. Line a 13 x 9-in. baking pan with nonstick foil; let foil extend over ends of pan. (You’ll also need an 8-in. square baking pan lined with nonstick foil.) 2. In a 2-qt glass measuring cup or bowl, combine chips and sweetened condensed milk. Microwave on high 5 to 8 minutes, stirring several times, until chips are melted. Stir butter into mixture until smooth. Stir in vanilla and salt. Spread evenly in prepared pan. Chill until firm, about 3 hours.

  2. Lift fudge by foil onto a cutting board. Cut out bats with cookie cutters. (If desired, microwave fudge scraps 1 to 2 minutes, stirring until melted. Spread in foil-lined 8-in. square pan. Chill until firm, about 21⁄2 hours, then cut into squares or additional bats.) 4. Tint 1⁄2 cup frosting purple. Spoon purple and vanilla frostings into two ziptop bags; snip off a tiny corner from each bag. Pipe purple for outline, wings and ears, white for eyes and fangs.

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