Ingredients Jump to Instructions ↓

  1. 1 teaspoon butter

  2. 1 can (16 ounces) milk chocolate frosting

  3. 1 package (11-1/2 ounces) milk chocolate chips

  4. 1 package (6 ounces) dried cranberries

  5. 1/2 cup chopped pecans

Instructions Jump to Ingredients ↑

  1. Line an 8-in. square dish with foil and grease the foil with butter; set aside. In a heavy saucepan, combine frosting and chocolate chips. Cook and stir over medium-low heat until chips are melted. Stir in cranberries and nuts. Pour into prepared pan. Refrigerate until firm, about 2 hours. Using foil, lift fudge out of pan. Discard foil; cut the fudge into 1-in. squares. Store in the refrigerator. Yield: about 2 pounds.


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