2 Ingredient, 3 Minute Chocolate Fudge:

I am not a huge fan of fudge. I mean, I like it, but it's just usually SO, SO sweet.
I enjoy Peanut Butter Fudge like once a year or something, but other than that, I can definitely take it or leave it and not think twice about it.

It can be a tricky thing for me to make, too. Sometimes it turns out good, and other times, I ruin it!

I ran across this recipe, and thought it was most likely too good to be true.

2 ingredients?

3 minutes?

Yeah, right!

So glad I was wrong! I may be a new-found fudge lover!

This recipe makes some of the very best I have ever had!
SO easy, SO fast, SO smooth and creamy...it's just awesome!!!

I hope you try it out!

1 (12 oz.) package chocolate chips

1 (14 oz.) can Sweetened Condensed Milk

Lightly coat a square baking dish with cooking spray. Line pan with wax paper; set aside.

Place chocolate chips and milk in a microwave safe dish. Heat on high for 1 minute. Let stand for 1 minute. Stir until smooth. Pour into prepared pan, and spread out evenly. Chill for at least 2 hours, or until firm. Remove from pan and discard wax paper. Cut into a squares. Serve, or place in an airtight container. It can be refrigerated, or left at room temperature.

Enjoy!

Homemade Crunch Candy Bar:

I was recently asked what my favorite candy bar is, and I honestly had no clue! I had really never thought about it before! I tend to like a wide variety of things, including candy bars!
As I was thinking about it, I realized that it would probably be next to impossible to actually pick a favorite, but there are a few that I really, really like.
Crunch Bars would definitely be one of them! I love the simple factor of them...just creamy chocolate and crunchy rice crispy's.
So when I saw this recipe, I knew I had to give it a try! The fact that the ingredient list was 2 ingredients long, made me both excited and nervous!
However, they turned out SO good!!
Extremely easy to make, and so delicious!!

But I'm rather embarrassed to admit that I have a cooking dilema. I can't melt chocolate in the microwave. I burn it every.single.time no matter what I do.
However, I seem to have success whenever I melt it over the stove.
So I have included both microwave AND stove-top instructions, just in case, by some chance, there is someone else out there who struggles with melting chocolate as well!!
Either way, though, I hope you give this recipe a try!

2 (12 oz) packages chocolate chips
1 & 1/2 cups rice crispy cereal

Line a 9x13-inch baking dish with foil and coat with cooking spray; set aside.

Microwave directions:
Place chocolate in a microwave safe dish. Microwave for 1 minute; stir.
Continue cooking and stirring in 30 second intervals, until chocolate is melted.
Add cereal and stir until well combined.

Stove-top directions:
Place chocolate in a medium saucepan. Cook and stir constantly over medium-low heat (I set my stove on 3) until chocolate is almost melted.
When there are still some small chunks of chocolate left, remove from the heat, and continue to stir until completely melted.
Add cereal and stir until well combined.

Pour into a prepared pan and spread out evenly. Chill for at least 30 minutes or until set. Remove from the pan and take off the foil. Cut or brake in pieces. Store in an airtight container in the refrigerator.

Note:
-You can use milk chocolate, semi-sweet chocolate...whatever you like!

Peanut Butter Balls:

We are pretty serious about our peanut butter around here!! There's only one or two who don't really care for it, and by that, I mean they don't eat it on everything they can think of! They still eat it, though!!
It had been a few years since I had last made peanut butter balls. My grandma used to always make them for Christmas, so Kaitlyn decided she was going to make some this year.
They turned out really good and everyone enjoyed them!
Hope you give them a try!!

1/2 cup butter, softened

2 & 1/3 cups powder sugar

1 cup rice crispy cereal

1/2 cup cream peanut butter

1/2 ts. vanilla

1 & 1/2 cups chocolate chips

2 tablespoons shortening

Cream the butter in a large mixing bowl. Add the sugar, rice cereal, peanut butter and vanilla; mix until well combined. Using a cookie scoop, shape the dough into balls; place on wax paper lined baking sheets. Chill for 30 minutes. Place the chocolate chips and shortening in a microwave safe dish. Microwave on high for 30 seconds; stir. Continue to heat in 15 second intervels, until chocolate is melted and smooth, stirring well after each intervel. Place a ball onto a dinner fork, and dip into the chocolate. Allow excess chocolate to drip off, and then, using a toothpick, push the ball off of the fork onto a wax paper lined baking sheet. Repeat with remaining balls. Chill until set. Store in an airtight container in the freezer for fridge.

Note:

-Click HERE to watch the Pioneer Woman make truffles. We use the same dipping technique for these peanut butter balls as she does for her truffles. This way you can see what I'm talking about, since I'm not very good at explaining things!!

-White Chocolate Chips work good too!

Homemade Hot Fudge Sauce:

All you need is 5 ingredients and 5 minutes to make this super easy dessert!
I LOVE Hot Fudge!!!! But I've never really cared for home-made versions, because they are too thin! I like the super thick, store bought kind!
I wanted some on my ice cream the other night, so I threw this together real quick and was SUPER happy!! It's really rich and thick, just the way I like it!
Hope you try it out!!

12 tablespoons butter

1 (12 oz) can evaporated milk

3/4 cup cocoa powder

2 cups sugar

1 & 1/2 tsp. vanilla

In a medium saucepan, bring butter and milk to a slow, gentle boil. Add cocoa powder and sugar. Cook for 3-4 minutes or until mixture coats the back of a spoon, whisking constantly. It will probably start to boil harder, and you may want to turn down the heat, so that it doesn't splatter all over you and burn you! Remove from heat. Stir in vanilla. Pour into a glass jar. Serve immediately or refrigerate. Pop in the microwave for a few seconds to re-heat.

Serve over your favorite ice cream or just eat it by the spoon!!!

Note:
-This recipe yields 1 quart. It makes a lot, because I adjusted the original recipe so that it used an entire can of evaporated milk, rather than having just a few tablespoons leftover. You could certainly halve the recipe, if you prefer.
-This keeps for a good while in the fridge. Well, I say good while, but it somehow disappeared after two weeks in my house, so that's as long as I know for sure, that it will keep! I'm pretty sure it would last longer than that, though!!
-My sister and I also dipped strawberries in this too!!
-Don't mind the first picture! My mom put her ice cream in the microwave for a few seconds (a weird family thing) and so the hot-fudge was totally running off faster than my camera could flash!
It still tasted amazing, though!!

Rocky Road Fudge:

At Christmas time for the last couple of years, I have made several batches of all sorts of fudge and several cookies. Generally, it took me roughly two days and was done at least a week before Christmas. But for some reason this year, I simply ran out of time and energy. I had all my family name one thing that they would really like, and we just made those things - on Christmas Eve!!! I came across this recipe at the last minute and since I had all the ingredients, I threw a batch together real quick. It was the first thing to disappear out of all the things we had!!! It couldn't have been easier and it was such a fun, yummy treat! I hope you give it a try!

1 (12 oz.) bag chocolate chips

1 (14 oz.) can sweetened condensed milk

3 cups mini marshmallows

1 & 1/2 cups finely chopped nuts (walnuts, pecans, peanuts....whatever you like)

Prepare a 9x13-inch baking dish with foil. Lightly spray the foil with cooking spray; set aside.

In a large microwave safe dish (I used a glass, 8-cup measuring cup), mix together the chocolate and milk. Heat in the microwave for 45 seconds; remove and stir. Microwave again, at 15 second intervals, stirring after each, until the chocolate is melted and smooth. Quickly stir in the nuts and marshmallows. Press the mixture into the prepared pan. Chill for about 60 minutes or until firm. Lift out onto a cutting board. Remove the foil and cut into squares. Serve!!!

Butterfinger Bites:

Butterfingers and Almond Joys are my FAVORITE candy bar!!
I've gotten a Butterfinger Blizzard at Dairy Queen, 9 out the 10 times I've been there!!
I've never been much into making candy, because normally it takes forever and way too much work!
But when I saw this recipe, I knew we had to try it! It was unbelievable!! So good and so easy!
The picture is terrible and doesn't do them any amount of justice!
I've not actually had a chance to make them, but my sister, Kaitlyn (who likes Butterfingers more than I do) has made them several times now, so I will let her tell you how to do it!
I hope you give them a try!!

 

 

 

3 cups candy corn

2 cups peanut butter

1 &1/2 cups chocolate chips

In a medium sauce pan, melt the candy corn on a medium-low heat. Make sure to stir the entire time to prevent as much sticking. Turn off the heat and stir in Peanut Butter until completely melted.
Pour mixture into an 8x8 dish lined with wax paper and put into the refrigerator or freezer until firm.
Remove from pan and cut into what ever size you want!
(Tip - don't use a sawing motion while cutting, just go straight down or the candy will be very crumbly).
Put pieces back into the fridge for a few minutes.
In a glass dish, put chocolate chips in the microwave for 30 seconds and stir, put back in for 15 seconds and keep stirring every 15 seconds until just melted.
Dip pieces of candy in chocolate and place on a cookie sheet lined with wax paper.
Allow chocolate to set in the fridge and Enjoy!!

By: Kaitlyn

 

 Note:

-Make sure to buy up some extra candy corn and store in the freezer,
so you can make these any time you want.

 

 

 

Peppermint Patties:

I LOVE York peppermint patties, my mom loves them and my sister LOVES them! I have tried a few recipes over the years, but I think this one has been the best and easiest! I hope you give them a try!

1 can sweetened condensed milk

5&1/2 cups powder sugar

1 tblsp. peppermint extract

3 cups chocolate chips

3 tblsp. shortening

In a large mixing bowl, mix together the milk, sugar and extract until smooth and stiff, but still pliable. Using a cookie baller, roll dough into balls and place on a wax paper lined cookie sheet (leaving space between the balls). Using a glass with a flat bottom or something similar, lightly flatten each ball (not a lot, just enough so they are no longer a ball). Place in the freezer for 1 hour. In a microwave safe dish, melt the chocolate in 15 second intervals, stirring well after each, until chocolate is completely melted. Stir in the shortening. Carefully stick a pattie on the tines of a fork and dip into the chocolate. Allow excess to drip off and place back on wax paper. Repeat with remaining patties. Return to the freezer and chill until set - about 1 hour. Place in an airtight container and store in the fridge. These can be eaten cold or at room temperature. Enjoy!!

Note:

-Depending on how many patties you get, you may need more chocolate and shortening.

Peanut Butter Cups:

 

I had been seeing a recipe for these peanut butter cups all over the place, and if you don't already know, some of us are HUGE chocolate and peanut butter fans! They were a big hit and although they are a little time consuming, they are really pretty easy to put together. I hope you give them a try!

2 cups chocolate chips

1/2 cup creamy peanut butter

2 tblsp. butter, softened

1/4 cup + 2 tblsp. powder sugar

Line a 12 cup muffin tin with paper cupcake liners. Place 1 cup chocolate chips in a microwave safe dish and microwave on high for 30 seconds. Stir well and microwave additional 15 second intervals, stirring well after each, until chocolate is melted. Equally pour the chocolate into the 12 muffin cups. Bang the pan on the counter a few times, until the chocolate is flattened in all the cups. Place in the freezer for 30 minutes.

In a mixing bowl, combine peanut butter, butter and powder sugar. Mix until well combined and light in color. Divided the peanut butter mixture evenly between the 12 muffin cups dropping it over the chocolate layer. Again, bang the pan on the counter to flatten the peanut butter layer. Freeze for 30 minutes to 1 hour. Melt the remaining 1 cup of chocolate and pour it over the peanut butter layer, dividing it evenly between all 12 cups. Bang the pan on the counter if needed. Freezer for 2-3 hours. Store in airtight container in the freezer or refrigerator. If you leave them out, they will get VERY soft and messy to eat! Enjoy!

White Chocolate Blueberry Fudge:

Here's another fudge recipe!! This is good, but VERY sweet!

1&1/2 cups sugar

6 tblsp. butter

1/3 cup evaporated milk

3/4 cup white chocolate chips

Half a jar of Marshmallow creme

1 tsp. vanilla

1 cup dried blueberries (found with raisins in your grocery store)

In a large saucepan, melt sugar, butter and evaporated milk together until smooth. Bring to a rolling boil over medium heat, stirring constantly, until a candy thermometer reaches 235 degrees (soft ball stage). I can't stress enough - STIR CONSTANTLY!!! Remover the pan right when it reaches 235 degrees. Add the marshmallow creme and stir until smooth. Add the chocolate chips and stir until melted. Stir in the vanilla and blueberries. Pour into a greased foil lined dish and spread out evenly. Cool at room temperature until set, about 1-2 hours. Remove from the pan and take off the foil. Cut into 1-inch squares. Store in an airtight container at room temperature for 1 week or in the fridge or freezer for several weeks. Enjoy!

Peanut Butter Fudge:

When all my dad's family comes and we have the big Wagner Family Christmas each year, there's anywhere from 15-30 people in our house at any given time during the day. Cookies take a while to make, and so the other year I started making fudge and different kind of stuff like that. It worked out really well, and it was a lot easier! So here is one of the staple fudge recipes that I make!

2 cups sugar

1/2 cup milk

1&1/3 cup peanut butter

1 (7 oz) jar marshmallow creme

In a heavy saucepan, bring sugar and milk to a boil; boil for 3 minutes, stirring constantly. Add the peanut butter and stir until smooth. Remove from the heat and stir in marshmallow creme. Mix until smooth. Pour into a greased, foil lined dish and spread out evenly (work fast!). Chill for 2-3 hours or until firmly set. Remove the foil from the pan, and gently remove the foil from the fudge. Cut into 1-inch squares. Store in an airtight container in the refrigerator or freezer.