Betty Crocker Holiday Cookies 2007 - (Page 83) holiday baking with kids Cookie Cutter Fudge Prep Time: 20 Minutes Start to Finish: 2 Hours 20 Minutes Servings: 6 large candies Tips » 1½ cups semisweet chocolate chips (9 oz) 1 cup peanut butter chips (6 oz) 1 can (14 oz) sweetened condensed milk (not evaporated) 2 tablespoons butter or margarine, softened 1 teaspoon vanilla Betty Crocker® white or red decorating icing (in 4.25-oz tube), if desired Assorted candies, if desired 1. Cut 6 (5-inch) squares of foil. Place 1 (3x½-inch) mittenshaped cookie cutters, or other cookie cutters in a simple shape, on each square of foil. Seal foil tightly around outside of each cookie cutter, leaving one side open. Place open side up on cookie sheet. Lightly spray inside of cookie cutters with cooking spray. 2. In 4-cup microwavable measuring cup, mix chocolate chips, peanut butter chips, milk and butter. Microwave uncovered on High 1 to 2 minutes, stirring every 30 seconds, until chips are almost melted. Stir in vanilla. 3. Pour mixture into cookie cutter molds, filling to tops of molds. Refrigerate uncovered about 2 hours or until firm. 4. Decorate fudge with icing and candies. Carefully remove foil and place cookie cutter with fudge in cellophane gift bags; tie bag closed with ribbon. Or gently press fudge out of molds to serve. Store covered in refrigerator. High Altitude (3500-6500 ft): No change. Nutrition Information Per Serving: 1 Large CaNdy: Calories 690 (Calories from Fat 290); Total Fat 32g (Saturated Fat 22g); Cholesterol 40mg; Sodium 170mg; Total Carbohydrate 94g (Dietary Fiber 2g); Protein 9g VarIatIoN You can use an 8-inch square pan instead of the cookie cutters. Line the pan with aluminum foil, and pour the fudge into the pan. Cover and refrigerate 2 hours. Cut into 1½-inch squares. HoLIday HINt Here’s a sweet gift for someone with everything. Place cookie cutters and fudge into cellophane gift bags, and tie with ribbons. Betty Crocker Most Requested RecipesTM 83
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