 |
Double-Decker Fudge
|
 |
1-1/2 teaspoons butter, softened
2-2/3 cups milk chocolate chips
1 cup creamy peanut butter, divided
2 tablespoons shortening, divided
2-2/3 cups vanilla or white chips
Line a 13-in. x 9-in. x 2-in. pan with foil and grease the foil with butter; set
aside. In a large heavy saucepan, melt the milk chocolate chips, 1/2 cup
peanut butter and 1 tablespoon shortening over low heat; cook and stir constantly
until smooth. Pour into prepared pan. Refrigerate for 10 minutes or until firm.
Meanwhile, in a small heavy saucepan, melt the vanilla chips and the remaining
peanut butter and shortening over low heat; cook and stir until smooth. Spread
evenly over the chocolate layer. Refrigerate for 30 minutes or until firm. Using
the foil, lift fudge out of pan. Gently peel off the foil; cut into 1-in.
squares.
Yield: About 2-1/2 pounds.
|
Printed from tasteofhome.com Jul 25, 2008Copyright Reiman Media Group, Inc © 2008 |