Delicious, and super easy! Just stir it together and refrigerate.more
(11-12 oz) package milk chocolate chips (2 cups)
(15.5 oz) tub Coconut Pecan frosting (I used Betty Crocker)
Optional add-ins: (shown with these)
cup chopped pecans
cup flaked coconut
Line an 8x8" dish with aluminum foil then lightly coat it with cooking spray. Melt the chocolate chips as directed on package. (I used a small, non-stick pot on the stove top.) Stir the remaining ingredients into the melted chocolate. Pour into prepared dish and smooth it out. Refrigerate for at least an hour, or until hardened then lift out of pan with the foil and cut into 1-inch squares and serve. Store in the refrigerator. NOTE: To make Creamy Chocolate Fudge, just substitute Chocolate Frosting, and add chopped nuts, if desired.