Chocolate Peanut Butter Chip Glazed Fudge

Chocolate Peanut Butter Chip Glazed Fudge
By: Rosanna adapted from Easy Baking Hershey’s Cocoa

3 cups (1 ½ packages, 12 oz each) semi-sweet chocolate chips
1 can (14oz) sweetened condensed milk (not evaporated milk)
Dash salt
1 2/3 cups (10oz package) Reese’s Peanut Butter Chips, divided
1 teaspoon vanilla
½ cup heavy whipping cream

Line 8x8 glass square pan with a piece of parchment paper (let extra hang off of sides of pan).

Melt chocolate chips with sweetened condensed milk and dash of salt in heavy saucepan over LOW heat (*note: this step takes a bit; be patient. Let the heat remain at LOW so you don’t burn the chocolate. Put some “elbow grease” into it because it’s hard to stir!*).

Remove from heat, stir in 2/3 cup peanut butter chips (they won’t completely melt and that’s what you want!) and the vanilla. Spread evenly into prepared pan.

Melt remaining 1 cup peanut butter chips with ½ cup whipping cream in a small saucepan on low heat. Stir until thick and smooth (not as hard to stir as the fudge part!). Spread over fudge.

Refrigerate for at least 2 hours, or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Cut pieces of wax paper into squares. Wrap each square of fudge in its own wax paper. Store covered in refrigerator.

Makes 2lb (about 40 squares)

“4 Stars…this is my first fudge recipe and it turned out really good! Yummy~”

Double Chocolate Truffles

Double Chocolate Truffles
By: Chocolate Lover’s Collection

½ cup heavy whipping cream
1 Tablespoon butter
4 bars (1 oz each) semi-sweet baking chocolate, broken into pieces
1 milk chocolate bar (7oz) broken into pieces
½ teaspoon almond extract
Ground almonds

In small saucepan, combine whipping cream and butter. Cook over medium heat, stirring constantly, just until mixture is very hot. Do not boil. Remove from heat; add chocolate, chocolate bar pieces and almond extract. Stir with whisk until smooth. Press plastic wrap directly onto surface; cool several hours or until mixture is firm enough to handle. Shape into 1 inch balls; roll in almonds to coat. Refrigerate until firm, about 2 hours. Store in tightly covered container in refrigerator.

Makes about 2 dozen truffles

Chocolate Butter Crunch

Chocolate Butter Crunch
By: Chocolate Lover’s Collection

1 cup butter
1 ¼ cups sugar
¼ cup water
2 Tablespoons light corn syrup
1 cup ground almonds, divided
½ teaspoon vanilla
¾ cup milk chocolate chips

Line Jelly roll pan with foil, extending edges over sides of pan. Generously grease foil.

Melt butter in medium saucepan over medium heat. Add sugar, water and corn syrup. Bring to a boil, stirring constantly.

Attach a candy thermometer to side of pan making sure bulb is submerged in sugar mixture but not touching bottom of pan. Cook until thermometer registers 290 degrees, stirring frequently. Stir in 2/3 cup almonds and vanilla. Pour into prepared pan. Spread mixture into corners with metal spatula. Let stand 1 minute. Sprinkle with chocolate chips. Let stand 2-3 minutes more until chocolate melts. Spread chocolate over candy. Sprinkle with remaining 1/3 cup almonds. Cool completely.

Lift candy out of pan using foil; remove foil. Break candy into pieces. Store in airtight container.

Makes about 1 ½ pounds