SANDRA'S EASY CHOCOLATE COCONUT MARSHMALLOW FUDGE

The most creamy and decadent fudge ever!

You can also sub out the coconut and marshmallows for chopped nuts,

or the chips for other flavors...

Yield: 36 squares

Prep: 10 Mins.

Cook: 5-10 Mins.

Chill: 2 Hrs.

INGREDIENTS

3 cups semi-sweet chocolate chips

1 (14-oz can) sweetened condensed milk (not unsweetened evaporated milk)

Pinch of kosher salt

1/2 cup finely shredded sweetened coconut

2 cups miniature marshmallows

1-1/2 teaspoons vanilla extract

METHOD

Line an 8" square baking dish with foil, leaving extension handles over edges of about 2".

Place a heavy bottom medium saucepan over low heat, add the chocolate chips, sweetened condensed milk, and salt. Stir constantly, gently, until all chips have melted.  Remove from heat.

Fold in vanilla, then the coconut and marshmallows.

Spread mixture evenly into the prepared baking dish.

Chill, uncovered, in the refrigerator for a minimum of 2 hours before removing foil, then cutting into 36 squares (*see below).

Store any leftovers in an airtight container in the refrigerator for up to 3 weeks. ~ Enjoy!

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Tip:

*How to cut into 36 even squares: First, cut across the middle each way, and then cut each of the four squares into thirds each way (9x4=36 squares).

SANDRA’S 5-MINUTE ‘4-VARIETY’ HOLIDAY CHOCOLATE BARK BITES

A holiday favorite that's festive and tasty!

Your family and  friends are sure to enjoy...

Yields: (24 pieces)

Prep: 5 Mins.

Chill: 30 Mins.

INGREDIENTS

Chocolate:

½ cup semi-sweet chocolate chips

1-1/2 cup milk chocolate chips

Toppings:

¼ cup chocolate mint chips

¼ cup dried mixed fruit

¼ cup chopped pistachios

¼ cup toffee bits

METHOD

Set aside a non-stick mini-muffin tin (mine has 24 mini-cups).  If not non-stick, lightly butter each mini-cup beforehand.

Pour both chocolates in a glass bowl and place in microwave on high power for 30 seconds. Stir with a rubber spatula. Place it back in the microwave for another 30 seconds. Stir again. Repeat, just until chocolate has fully melted and is smooth after stirring. Use a teaspoon to fill each mini-muffin cup with melted chocolate, just until ¾’s full. 

Sprinkle tops evenly with four different toppings (8 mini-cups per topping variety), and press topping gently into chocolate to adhere. Refrigerate for 30 minutes.

Remove by immediately inserting a paring knife straight up and down along edge while bark bites are cold; the bark bites will easily loosen and pop free. 

Serve at room temperature. ~ Enjoy!

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Tip:  These mini-bark bites are fabulous gift basket additions.

SANDRA’S CHRISTMASTIME FUDGE

Melt-in-your-mouth deliciousness!

I found my recipe of this fudge featured 

@ www.charity.cs.uwlax.edu 
shortly after I posted it...

Yields: 64 small squares
(or 34 medium squares)
Prep/Cook: 20 Mins.

INGREDIENTS

1/3 cup +2 tablespoons evaporated milk (not sweetened condensed milk ;-)
1 cup granulated sugar
3 tablespoons unsalted butter
pinch fine-grain kosher salt
1-1/2 cups semisweet chocolate chips
½ cup Andes Creme de Mint chips
1 cup milk chocolate chips
1/2 cup walnuts, finely chopped
2 teaspoons vanilla extract
½ cup miniature marshmallows
½ cup coconut flakes
3 drops red liquid vegetable food coloring
3 drops green liquid vegetable food coloring

METHOD

Prepare a 9"x9” square pan by lining it with foil, leaving a flap for easy removal of fudge later on, and then spray the pan with butter spray, and set aside.

Place the chopped coconut flakes in two separate jars, and sprinkle one jar with 3 drops of red food coloring, and the other with 3 drops of green, and then vigorously shake each to equally coat the coconut with color. Set aside.

To make the fudge, add condensed milk, sugar, and butter, and kosher salt in a heavy-bottom saucepan over low heat, stirring just until hot and sugar has dissolved (please do not boil), add the three different chips, and gently stir until smooth and melted, about 10 minutes. Remove from the heat; stir in nuts, and vanilla. Quickly but gently, fold in the marshmallows (to prevent over melting), and spread fudge mixture evenly into prepared pan using a spatula. Sprinkle alternating stripes with two different colors of coconut, and gently press to adhere.

Cool to room temperature, uncovered, on counter for 30 minutes. Move to refrigerator, uncovered, and continue to chill for 2 hours, until fudge is firm. Remove the fudge from the pan. Peel off the foil underneath, and place fudge upright onto cutting board.  Cut into equal squares (See *Tip, below). Once pre-chilled and cut into squares store the fudge, covered, in the refrigerator. – Enjoy!

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*Tip: To cut fudge, first cut down the middle, turn, and cut down the other middle to form four large pieces, and then cut each of the four pieces, four times each way to end up with 64 even pieces ~ Merry Christmas!  
--I wrap each of my fudge squares individually, as I tend to mail them.
--You can also make this fudge ahead of time and freeze it; it thaws beautifully ;)

SANDRA'S CHOCOLATE TOFFEE SALTINE CANDY

This is a recipe that I created
due to my affinity for toffee, hence this
candy made with a saltine cracker crust...
~~~~~~~~~~~
I'm honored that my 
Chocolate Toffee Saltine Candy photograph
 was added on 2-5-11 
to the Flickr contest 
@ http://www.flickr.com/
groups/nextcupcake/

Servings: (2-1/2 doz pieces)
Prep: 15 mins. |
Cook: 10 mins.
+ 2 hrs. cooling

INGREDIENTS

4 ounces saltine crackers (1 sleeve), roughly crushed
1 cup unsalted butter
1 cup dark brown sugar
2 cups milk chocolate chips
--(or semisweet)
3/4 cup candied pecans, finely chopped

METHOD

Preheat oven to 350 degrees.

Line 9”x13” baking dish with foil (smooth out foil as best you can), and spray with butter-flavored oil. Finely crush saltines that have been placed in large ziploc bag with a rolling pin. Arrange crackers in single layer onto baking sheet.

In a small saucepan, combine the sugar and the butter. Bring to a boil over medium heat, and then time boil for 3 minutes more “without stirring.” Immediately drizzle over crackers as evenly as possible. Bake for 7 minutes.

Remove cracker toffee from oven and sprinkle top with chocolate chips. Let stand for 5 minutes, and then spread melted chocolate evenly over top of cracker toffee with spatula, and top with chopped candied pecans.

Cool for 15 minutes and cut into squares while warm, and then completely cool (approximately 2 hours) at room temperature.  Enjoy!