Featured Recipe Conversation Heart Fudge

Steps:

• Line an 8-inch square pan with aluminum foil. Set aside.
• In a medium-size, microwave-safe bowl, combine the dark chocolate layer ingredients. Microwave the mixture on high at 30-second intervals until the chocolate is melted (about a minute), stirring at each interval. When the mixture's smooth, use a spatula to spread it evenly into the prepared pan.
• In another medium-size microwave-safe bowl, combine the white chocolate layer ingredients. Repeat the melting process as described in step 2, but stir at 20-second intervals, as white chocolate tends to scorch easily. Spread the white chocolate evenly over the dark chocolate layer.
• While the fudge is still warm, use a knife to gently score it into 1-inch squares, then put a candy heart on top of each square.
• Chill the fudge uncovered in the refrigerator for at least 2 hours or until firm. Lift the foil to remove the fudge from the pan and place the whole hunk of fudge on a cutting board. Use a large knife (a parent's job) to cut apart the squares, then peel off the foil from the bottom.
• Place each fudge square into a foil bonbon cup or mini muffin cup. Center the cup on a cellophane square and wrap it using 1-inch pieces of pipe cleaner to secure the ends. Makes 64 bite-size pieces. Store at room temperature or in the refrigerator for added firmness.

Steps:

• 1. Line an 8-inch square pan with aluminum foil. Set aside.
• 2. In a medium-size bowl, combine the dark chocolate ingredients. Microwave the mixture on high at 30-second intervals until the chocolate is melted (about a minute), stirring at each interval. When the mixture is smooth, use a spatula to spread it evenly into the prepared pan.
• 3. In another medium-size microwave safe bowl, combine the white chocolate layer ingredients. Repeat the melting process as described in step 2 but stir at 20-second intervals, as white chocolate tends to scorch easily. Spread the white chocolate evenly over the dark chocolate layer.
• 4. While the fudge is still warm, use a knife to gently score it into 1-inch squares, then put a candy heart on each square.
• 5. chill the fudge uncovered in the refrigerator for at least 2 hours or until firm. Lift the foil to remove the fudge from the pan and place the whole hunk of fudge on a cutting board. Use a large knife to cut apart the squares, then peel off the foil from the bottom.
• 6. Place each fudge square into a foil bonbon cup or mini muffin cup. Store at room temperature or in the refrigerator for added firmness.

Steps:

• 1. Preheat oven to 350 degrees F (175 degrees C). 2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla and almond extracts. Combine the flour, baking soda, and salt; gradually stir into the creamed mixture. Mix in the macadamia nuts and white chocolate. Drop dough by teaspoonfuls onto ungreased cookie sheets. 3. Bake for 10 minutes in the preheated oven, or until golden brown.