Ingredients Jump to Instructions ↓

  1. 2 bag(s) (12 oz each) semisweet or bittersweet chocolate chips

  2. 2 bag(s) (10 oz each) peanut butter chips

  3. 2 tablespoon(s) cold unsalted butter , cut in pieces 2 teaspoon(s) vanilla extract

  4. 2 bag(s) (12 oz each) white baking chips

  5. 2 can(s) (14 oz each) sweetened condensed milk

  6. 2 tablespoon(s) cold unsalted butter , cut in pieces 1 1/4 teaspoon(s) almond extract

  7. 1/4 teaspoon(s) salt

  8. 3 drop(s) green food color 1/2 cup(s) salted, shelled pistachios, skins rubbed off , coarsely chopped 1/2 cup(s) dried cranberries

  9. Mini-muffin liners

Instructions Jump to Ingredients ↑

  1. You'll need three 8- or 9-in. square baking pans lined with nonstick foil; let foil extend over ends of pans.

  2. For each variety: 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 remaining ingredients.

  3. Spread evenly in prepared pan. Chill until firm, about 3 hours.

  4. Lift fudge by foil ends onto a cutting board. Cut fudge into 1-in. squares. Arrange in mini-muffin liners in a decorative box, alternating varieties.


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