Toffee Chip Fudge Food

FUDGY TOFFEE BARS

Steps:

• In a bowl, combine the flour, sugar and cocoa. Cut in butter until mixture resembles coarse crumbs. Press firmly into a greased 13-in. x 9-in. baking pan. Bake at 350° for 10 minutes. , Meanwhile, in a saucepan, heat milk and 1 cup chocolate chips over medium heat until chocolate is melted, stirring until smooth. Remove from the heat. Stir in vanilla. , Pour filling over crust. Sprinkle with the walnuts, coconut, toffee bits and remaining chocolate chips; press down firmly. Bake for 18-20 minutes or until set. Cool on a wire rack. Cut into bars.

ESPRESSO TOFFEE FUDGE

Steps:

• Lightly coat 9 by 13-inch baking pan with butter-flavored cooking spray. In a large saucepan over medium heat, combine butter, sugar, evaporated milk, and espresso powder. Stirring constantly, bring to a rolling boil for 10 minutes.
• Remove from heat and stir in chocolate chips and marshmallows until blended. Pour into prepared pan. Sprinkle toffee chips evenly over fudge and pat lightly. Cool until set, about 3 to 4 hours. Cut into bite-sized squares.

FUDGY CHOCOLATE CHIP-TOFFEE BARS

Steps:

• Heat oven to 350 degrees F (325 degrees F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with Crisco® Original No-Stick Cooking Spray.
• In medium bowl, stir 1/2 cup melted butter, 1 1/2 cups of the cracker crumbs and 3/4 cup of the toffee bits. Press mixture evenly in bottom of pan. Refrigerate about 15 minutes or until firm.
• Meanwhile, let cookie dough stand at room temperature 10 minutes to soften. In 2-quart saucepan, heat chocolate chips, milk and 1 tablespoon butter over medium heat, stirring frequently, until chips are melted and mixture is smooth. Remove from heat; stir in vanilla. Spread mixture over cracker crust.
• In medium bowl, break up cookie dough. Mix in remaining 1/2 cup cracker crumbs with wooden spoon until well blended. Crumble mixture evenly over chocolate layer. Sprinkle with remaining 3/4 cup toffee bits.
• Bake 25 to 35 minutes or until golden brown. Cool completely, about 2 hours. For a firmer bar, refrigerate 30 minutes longer. For bars, cut into 8 rows by 4 rows.

FOUR CHIP FUDGE

Steps:

• Line a 13x9x2 inch pan with foil and grease the foil with 1½ teaspoons of butter; set aside.
• In a large heavy saucepan, melt the remaining butter over low heat.
• Add the next five ingredients.
• Cook and stir constantly until smooth.
• Remove from the heat; stir in the butterscotch chips, marshmallow crème and extracts until well blended.
• Stir in nuts.
• Spread into prepared pan.
• Refrigerate until set.
• Lift out of pan and remove foil; cut into squares.
• Store in the refrigerator.
• Yield: about 4½ pounds.

SHAMROCK TOFFEE FUDGE

Steps:

• Line a 9-inch square pan with foil and grease the foil; set aside.
• In a large saucepan, combine the milk and chips. Cook and stir over low heat until chips are melted.
• Add the butter and salt; stir until smooth. Remove from the heat; stir in toffee bits ans extract. Pour into prepared pan. Cover and refrigerate for 2 hours or until firm.
• Using foil, remove frdge from pan; carefully remove foil. Cut fudge into 1 inch squares.
• Place the frosting in a small resealable plastic bag; tint with food coloring. Cut a small hole in a corner of bag; pipe a shamrock onto each square.

FOUR CHIP FUDGE

Steps:

• Melt butter in a large saucepan over low heat.
• Stir in condensed milk and regular milk.
• Add all morsels, stirring constantly until smooth.
• Remove from heat.
• Stir in marshmallow cream and extracts.
• Spoon mixture evenly into a large pan, or several smaller ones, depending on how thick you want the fudge to be. I recommend not making it too thick, it's very sweet.
• Cover and chill.
• Cut into squares, store in fridge.