Lunch: Tiger Butter Fudge
Recipe by Six Sisters Stuff Treat yourself to this ooey-gooey dessert from the Six Sisters, WD's new baking columnists. The sisters started their recipe and craft-project blog, SixSisterStuff.com, in 2011 to stay connected. Now they have 6.7 million read
Ingredients
Cooking spray, for the pan
2 c. plus 1/2 cup milk chocolate chips
2 14-oz. cans sweetened condensed milk
1 c. peanut butter chips
1 c. white chocolate chips
1 tsp. vegetable oil
Instructions
Line a 9-by 9-inch pan with foil, leaving a 2-inch overhang on two sides. Coat the foil with cooking spray.
Place 2 cups milk chocolate chips and 1 can condensed milk in a large microwave-safe bowl and heat, stirring every 30 seconds, until melted and smooth, about 2 minutes. Transfer the mixture to the prepared pan.
Place the white chocolate chips, peanut butter chips and remaining can condensed milk in a clean large microwave-safe bowl and heat, stirring every 30 seconds, until melted and smooth. Spread the white chocolate mixture evenly over the chocolate mixture.
Place the remaining 1/2 cup milk chocolate chips and the vegetable oil in a small microwave-safe bowl and heat, stirring every 20 seconds, until melted and smooth.
Drizzle over the fudge, then refrigerate until firm, about 1 hour. Using the foil overhangs, lift the fudge from the pan and transfer to a cutting board. Cut into 25 squares. Store in an airtight container up to 1 week.
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Nutrition Facts
Serving Size: 25
Amount Per Serving | ||
---|---|---|
Calories 0 | ||
Fat 0 | ||
Carbohydrate 0 | ||
Protein 0 |