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1 tsp. butter 1 (16 oz.) can milk chocolate frosting 1 (11 1/2 oz.) pkg. milk chocolate chips 1 (6 oz.) pkg. dried cranberries 1/2 c. chopped pecans or walnuts Line an 8-inch square dish with foil and grease the foil with butter. Set aside. In a heavy saucepan, combine frosting and chocolate chips. Cook and stir over medium-low heat until chips are melted. Stir in cranberries and nuts. Pour into prepared pan. Refrigerate until firm, about 2 hours. Using foil, lift fudge out of pan. Discard foil. Cut the fudge into 1-inch squares. Store in the refrigerator. Yields about 2 pounds. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |