Ingredients Jump to Instructions ↓

  1. 1 (12oz) pkg (2 cups) semi-sweet chocolate chips

  2. 1 can Pillsbury Chocolate Fudge Creamy Supreme Frosting

  3. 1 1/2 cup miniature marshmellows

  4. 3/4 cup chopped mixed nuts

Instructions Jump to Ingredients ↑

  1. Line an 8" square pan with pil, extending foil over edges, and lightly butter the foil. Melt chips in large saucepan over very low heat, stirring until smooth. Remove from heat and stir in frosting. Add marshmallows and nuts, mix until well coated. Spread in buttered pan, and chill until firm (about 1 hour). Remove from pan by pulling up foil, cut into squares.There are many variations you can make, using different kinds of chips (vanillia, butterscotch, peanut butter, etc.) and different flavors of frosting. Yield: serves 0 Notes: VARIATIONS: ~Pina Colada Fudge~ 1(12-ounce) package (2 cups) white vanilla chips 1 (3.25-ounce) jar macadamia nuts, chopped, toasted 1 (16-ounce) can Pillsbury Creamy Supreme Vanilla Frosting ½ cup chopped dried pineapple ½ cup coconut, toasted 1 teaspoon rum extract 1 teaspoon coconut extract Line 8- or 9-inch square pan with foil, extending foil over edges. Place chips in medium microwave-safe bowl. Microwave on high for 1 to 2 minutes or until melted, stirring every 15 seconds until smooth. Reserve ¼ cup nuts for garnish. Add remaining nuts and all remaining ingredients to melted chip mixture; mix well. Spread in foil-lined pan. Sprinkle with reserved nuts. Refrigerate 1 hour or until firm. Remove fudge from pan by lifting foil. Remove foil; cut into squares. Makes 36 squares. NOTE: To toast macadamia nuts and coconut, spread on separate small cookie sheets; bake at 350 degrees for 5 to 8 minutes, or until light golden brown, stirring occasionally. ~Candy Bar Fudge~


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