*****Quick Peanut Butter-Chocolate Swirl Fudge
1 cn (14 oz) sweetened condensed
2/3 c Semisweet chocolate chips
2 tb Butter or margarine
1 pk (10 oz) peanut butter chips
Line an 8-inch square pan with foil; grease foil. Stir milk and butter in a medium saucepan over low heat until butter melts and mixture is smooth. Put 1/3 cup into a small bowl. Add chocolate chips and stir until melted and smooth. Add peanut butter chips to mixture in saucepan; stir until melted and smooth, returning saucepan to heat if needed. Spread saucepan mixture in lined pan. Drop teaspoonfuls of chocolate mixture over the top. Using a small rubber spatula, lift some of the mixture from bottom of the pan over the chocolate mixture, creating a decorative pattern. Refrigerate 3 hours or until firm. Invert pan, peel off foil, invert fudge and cut in 1-inch squares.
*******Pistachio Swirl Fudge
1 package (3 ounces) cream cheese
1 can (14 ounces) sweetened condensed, milk, divided
1/2 teaspoon vanilla extract
3 packages (6-oz. each) semisweet, chocolate pieces
1 tablespoon butter
1/2 cup coarsely chopped pistachios
Place cream cheese in a small microwave-safe mixing bowl. Microwave on HIGH (100% power) for 15 to 25 seconds, or until cream cheese has softened. Add 2 tablespoons of the sweetened condensed milk and the vanilla. Beat on low speed just until mixture is smooth; set aside.
Place remaining sweetened condensed milk, semisweet chocolate chips, and butter in a 2 1/2-quart microwave-safe bowl. Microwave on medium (50%) for 2 to 3 1/2 minutes, or until mixture can be stirred smooth and is glossy, stirring twice during cooking. Stir in pistachio nuts.
Spread chocolate mixture evenly into a lightly buttered pan. Drop cream cheese mixture, by spoonfuls, over chocolate; swirl lightly over the chocolate layer. Let fudge stand until firm or place in refrigerator to chill. Cut into small squares or triangles. Store in airtight container with waxed paper between layers. Keep refrigerated.
*****Chocolate Swirl Fudge
3 cups semi sweet chocolate chips
1 ( 14 oz. ) can sweetened condensed milk, not evaporated
4 tablespoons butter
1 1/2 teaspoons vanilla extract
1 cup chopped nuts
2 cups miniature marshmallows
Melt chips with sweetened condensed milk, 2 tablespoons butter, vanilla and salt. Remove from heat, stir in nuts. Spread evenly into foil lined 8 or 9 inch square pan.
Melt marshmallows with remaining 2 tablespoons butter. Spread on top of fudge.With a table knife or metal spatula, swirl through top of fudge.Chill at least 2 hours or until firm. Turn fudge onto cutting board, peel off foil and cut into squares. Store loosely covered at room temperature.Makes about 2 pounds.
*****Marshmallow Swirl Fudge
Makes about 2 pounds fudge
3 - cups (1-1/2 packages) semi-sweet chocolate chips
4 - Tablespoons butter, divided
1 - can (14 ounces) sweetened condensed milk (not evaporated milk)
1-1/2 teaspoons vanilla extract
1/2 to 1 - cup chopped nuts
2 - cups miniature marshmallows
Line 8-or 9-inch square pan with foil.In heavy saucepan over low heat, melt chocolate chips and 2 tablespoons butter with sweetened condensed milk, vanilla and salt.Remove from heat and stir in nuts.Spread evenly into prepared pan.In medium saucepan over low heat, melt marshmallows with remaining 2 tablespoons butter.Spoon onto fudge.With table knife or metal spatula, swirl through fudge.Refrigerate 2 hours or until firm.Remove fudge from pan and peel off foil.Cut into squares.Store loosely covered at room temperature.