Cyndy's Chocolate and Butterscotch Fudge

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Cyndy's Chocolate and Butterscotch Fudge

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    12 oz pkg milk chocolate chips

  • 1

    12 oz pkg butterscotch chips

  • 2

    cups creamy peanut butter (18 oz jar)

  • 2

    cups chopped pecans (12 oz pkg)

  • 2

    cups coconut, *toasted (7 oz pkg)

  • 1

    cup butter or margarine (2 sticks)

  • 1

    3⅛ oz pkg coconut cream pudding and pie filling (cook and serve)

  • ¼-½

    cup evaporated milk (makes pudding firmer)

  • 2

    lbs confectioners sugar

  • 2

    tsp vanilla

Directions

In a large microwave safe bowl, melt chocolate chips and butterscotch chips on medium-high for 1 1/2 to 2 minutes, stirring every 30 seconds. When chips are melted, stir in peanut butter and mix well. Add coconut and pecans. Spread half of mixture in a large foiled 13x9 pan. Refrigerate. Set aside remaining chocolate mixture. In microwave safe bowl, melt butter on high for 90 seconds. Add evaporated milk and pudding mixture; stir until combined. Cook on high for 2 minutes till slightly thickened (Do not boil.). Remove from microwave oven; stir in confectioners sugar and vanilla. Cool slightly. Carefully spread pudding mixture over chilled chocolate layer. Refrigerate 30 minutes; spread reserved chocolate mixture over chilled pudding layer. Refrigerate until firm. Lift out of pan. Cut into serving pieces. Makes about 100 1" pieces. Keep refrigerated. * To toast coconut, spread coconut in a shallow pan and bake in a 350 degree oven for 7-12 minutes, stirring frequently. Cyndy


Nutrition

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