I
have been so excited to make this "decked out" fudge. I put a little
bit of everything into this yummy fudge and I can't wait to put this out
on the Christmas dessert table so everyone can enjoy it. My daughter
already had a small piece and she squeezed her eyes tight and said "Wow,
that's so awesome". She's young so you can take that as she really,
really liked it. LOL! :) This is such an easy recipe and it comes
together in less than 5 minutes. The hardest part is waiting for the
fudge to set for about 2 hours so you can cut and enjoy it.
Ingredients:
12oz of semi-sweet chocolate chips
12 oz of butterscotch chips
3/4 rice krispies
3/4 craisins
1/2 cup of chopped pecans or walnuts
14oz condense milk can
1 tsp of vanilla extract
Note: This recipe should fit a 9x13 size pan. I actually doubled the recipe because I wanted to fill a 11x17 size pan.
Directions:
In a double boiler (see note) add your chocolate, condense milk and butterscotch chips. Stir until smooth.
Note: I used a glass pyrex bowl over a pot with some boiling water as my double boiler.
Then stir in your rice krispies, craisins and chopped nuts.
Place a sheet of wax paper on a baking sheet and pour your fudge and
smooth out. Allow to chill for 2 hours to set in the fridge. Once set
peel off the wax paper and cut into bars. Store in an airtight
container. Enjoy.
Recipe inspired by Rachael Ray
Ingredients:
12 oz of butterscotch chips
3/4 rice krispies
3/4 craisins
1/2 cup of chopped pecans or walnuts
14oz condense milk can
1 tsp of vanilla extract
Note: This recipe should fit a 9x13 size pan. I actually doubled the recipe because I wanted to fill a 11x17 size pan.
Directions:
Note: I used a glass pyrex bowl over a pot with some boiling water as my double boiler.
Then stir in your rice krispies, craisins and chopped nuts.
Place a sheet of wax paper on a baking sheet and pour your fudge and
smooth out. Allow to chill for 2 hours to set in the fridge. Once set
peel off the wax paper and cut into bars. Store in an airtight
container. Enjoy. 
Recipe inspired by Rachael Ray
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