Rocky Mountain Fudge Puddles Recipes

Steps:

• In a large bowl, cream butter, peanut butter and sugars until blended. Beat in egg and vanilla. In a small bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until easy to handle., Preheat oven to 325°. Shape into forty-eight 1-in. balls. Place in greased mini-muffin cups. Bake 14-16 minutes or until light brown. Immediately press a 1/2-in.-deep indentation in center of each cookie with the end of a wooden spoon handle. Cool in pans 5 minutes. Remove to wire racks to cool completely., For filling, in a microwave, melt chocolate chips; stir until smooth. Whisk in milk and vanilla until smooth. Fill each cookie with filling; sprinkle with peanuts. (If desired, refrigerate remaining filling; serve warm with ice cream.)

Steps:

• 1. Prepare your ingredients: Roast Nuts and chopped them slightly or in half. Set aside and have them ready. Measure your chocolate and have it ready. Put marshmellow cream in fridge until your ready for it.
• 2. Prepare your pan: In a 5 3/4 X 3 X 2 inch pan line it with tin foil. Butter the tin foil. Set Aside. *Note you will need to have these items prepared because when the fudge it done you have to mix, pour, & layer the fudge within 1 minute so the fudge does not harden. So you will have to move quickly.
• 3. In a 1 Qt. Pan Put Sugar, Milk and Butter and heat on 3 on the dial or medium. Stir constantly until the mixture begins to boil. When it boils quit stirring and let the mixture boil without stirring between 12-15 minutes until it gets to the softball stage. It will ball when dipped into cold ice water with a spoon and touched.
• 4. Quickly take out the marshmellow cream from the fridge. Now QUICKLY add: Almond, Vanilla, & Chocolate and remove from heat and stir until chocolate is melted and smooth. Add nuts and fold.
• 5. Pour half of the mixture into the pan.
• 6. Layer with Marshmellow Cream.
• 7. Put the top layer of fudge on.
• 8. Put into the fridge/freezer until it is warm to the touch. If it gets cold on the top and the bottom is still hot put the pan in a cool bath to cool the bottom of the pan off. *Note: You don't want to cut the fudge when it is to hot or to cold because the marshmellow cream will be to runny and if the fudge is to cold it will be to hard and break into little pieces when sliced.
• 9. Turn the pan up side down and take it off and the foil.
• 10. Cut into 1 X 1 inch squares. Immediately put on a tray and serve. Dip the pieces of fudge in the puddles of snow. Enjoy your ooey gooey Rocky Mountain Fudge.

Steps:

• Line a 13x9-in. baking pan with foil, letting ends extend over sides by 1 in. Grease the foil with 1-1/2 teaspoons butter; set aside., In a large saucepan, combine chocolate chips, milk and the remaining butter. Cook and stir over medium heat until mixture is smooth. Remove from the heat; stir in 2 cups peanuts. Place marshmallows in a large bowl; add chocolate mixture and stir well. Spread into prepared pan. Sprinkle with additional peanuts and marshmallows. Refrigerate until firm., Using foil, lift fudge out of pan. Cut into 1-1/2-in. squares.

Steps:

• Combine butter, evaporated milk, sugar, and salt in a medium saucepan. Bring to a hard boil for 5 to 7 minutes, stirring constantly. Remove from heat. Stir in the chocolate until melted and smooth. Fold in the almonds and marshmallows. Pour into an 8 by 8-inch square baking pan. Chill until firm, about 2 to 4 hours. Cut into 12 squares.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
• In a medium saucepan, melt chocolate and butter over low heat, stirring occasionally. Remove from the heat and add 1 cup sugar, 1 cup flour, baking powder, vanilla, 2 eggs and walnuts. Stir until well blended. Spread evenly into the bottom of the prepared pan.
• For the next layer, in a medium bowl, beat the 6 ounces of cream cheese (reserve 2 ounces of the package of cream cheese for the next layer) with the 1/2 cup of sugar, egg, 2 tablespoons of flour, 1/2 teaspoon of vanilla, and 1/4 cup of butter. Mix until fluffy and smooth. Spread evenly over the first layer.
• Sprinkle the 1/4 cup of chopped nuts and chocolate chips over the second layer. Bake for 25 to 35 minutes in the preheated oven. Then sprinkle the miniature marshmallows over the top and bake for 2 minutes longer.
• Begin to prepare the icing while the bars are in the oven. In a medium saucepan, melt together the 1/4 cup of butter, 1 square of chocolate, remaining 2 ounces of cream cheese and 1/4 cup of milk. Remove from heat and stir in 3 cups of confectioners' sugar and 1 teaspoon of vanilla. Beat until smooth. Pour over the marshmallows and swirl together. Refrigerate until firm, cut into squares.