Chocolate Chip Fudge Recipes

Steps:

• In heavy saucepan, over low heat, melt chocolate chips with sweetened condensed milk and salt. Remove from heat; stir in nuts (optional) and vanilla.
• Spread evenly into wax-paper-lined 8- or 9-inch square pan. Chill 2 hours or until firm.
• Life fudge out of pan and place onto cutting board; peel off paper and cut into squares. Store covered in refrigerator.

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• In the bowl of a stand mixer fitted with the paddle attachment, mix the butter, granulated sugar and brown sugar until fully combined. Add the eggs and mix to combine. Add the flour, cocoa powder, baking soda and salt and mix. Add the pecans and both chocolate chips; mix until just combined.
• Drop heaping tablespoons of dough onto the baking sheets. Bake, rotating the sheets once halfway through, until the cookies are set, about 12 minutes. Transfer to a rack to cool. Repeat with the remaining dough.

Steps:

• Heat oven to 375°F. Line cookie sheet with cooking parchment paper.
• In medium bowl, mix cookie mix, softened butter and egg. Use a tablespoon to portion dough into rounds; place on cookie sheet 2 inches apart. Bake 7 to 8 minutes or until edges just turn golden. Cool completely, about 20 minutes.
• Line 8-inch square pan with foil; lightly grease foil. Break 10 to 12 cookies into pieces, 2 cups total. Spread one-third of the cookie pieces in pan.
• In 2-quart saucepan, heat candy melts over low heat about 10 minutes, stirring occasionally, until completely melted. Add condensed milk; stir until smooth. Remove from heat.
• Pour half of the melted mixture into pan; use spatula to smooth it evenly over cookie pieces. Sprinkle with one-third of the cookie pieces, half of the chocolate chips, and half of the sprinkles. Pour remaining melted mixture on top, spreading evenly; top with remaining cookie pieces, chocolate chips and sprinkles.
• Refrigerate until completely firm, about 2 hours. Cut into 6 rows by 6 rows.

Steps:

• Line a 13x9-in. pan with foil; grease foil with 1-1/2 teaspoons butter., In a heavy saucepan, combine sugar, milk and remaining 3/4 cup butter; bring to a rapid boil over medium heat, stirring constantly. Boil 4 minutes, stirring constantly. Remove from heat; stir in baking chips and marshmallow creme until melted. Stir in vanilla. Immediately spread into prepared pan. Refrigerate until firm, 1-2 hours. , Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container.

Steps:

• Mix sugar, milk, marshmallow, butter and salt in heavy saucepan.
• Cook, stirring constantly, over medium heat.
• Bring to a boil.
• Boil, stirring 5 minutes.
• Remove from heat.
• Stir in chocolate chips until melted.
• Stir in vanilla.
• Spread into buttered 8" pan and chill.

Steps:

• LINE 8- or 9-inch square pan with wax paper, extending paper over edges of pan.
• MELT chocolate chips with sweetened condensed milk and vanilla in heavy saucepan over low heat, stirring frequently.
• REMOVE from heat. Add peanut butter chips; stir just to distribute chips throughout mixture. Spread evenly into prepared pan.
• CHILL 2 hours or until firm. Remove from pan by lifting edges of wax paper. Cut into squares.

Steps:

• Grease a 9x13-inch pan.
• Mix sugar, margarine, and evaporated milk in a large, heavy saucepan over medium heat, stirring to dissolve sugar. Bring mixture to a full boil for 5 minutes, stirring constantly.
• Remove from heat and stir in chocolate chips until melted and thoroughly combined. Beat in marshmallow creme, walnuts, and vanilla extract. Transfer fudge to the prepared pan and let cool before cutting into squares.

Steps:

• Line a 9x9 inch baking dish with aluminum foil, and set aside.
• To make the cookie dough pieces, mix the melted margarine, brown sugar, and salt in a bowl. Stir in the flour to make a dough, and knead in 1/4 cup of chocolate chips. Form the dough into a disk about 1/2 inch to 3/4 inch thick, place it on a sheet of plastic wrap, and then shape the disk into a square with your hands.
• Place the square piece of dough in the freezer for about 10 minutes, until cold and stiff, and then slice it into 1/2 inch square pieces. Refrigerate the dough pieces while you make the cream cheese fudge.
• Mix together the cream cheese and confectioners' sugar in a bowl until smooth, and stir in the melted chocolate chips and vanilla extract.
• Lightly fold in the cookie dough pieces, and spread the candy out into the prepared dish. Refrigerate at least 1 hour, or until firm, and remove the candy from the foil-lined dish. Cut into squares, and serve.

Steps:

• Place chocolate chips, sweetened condensed milk, and butter or margarine in large microwaveable bowl. Zap in microwave on medium until chips are melted, about 3-5 minute, stirring once or twice during cooking. Stir in nuts, if desired.
• Pour into well-greased 8x8-inch glass baking dish. Refrigerate until set.