Menu Enter a recipe name, ingredient, keyword...

Cyndy's Chocolate and Butterscotch Fudge

By

Google Ads
Rate this recipe 0/5 (0 Votes)
Cyndy's Chocolate and Butterscotch Fudge 0 Picture

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 3 1/8 oz pkg coconut cream pudding and pie filling (cook and serve)
  • 1/4-1/2 cup evaporated milk (makes pudding firmer)
  • 2 lbs confectioners sugar
  • 2 tsp vanilla

Details

Servings 100

Preparation

Step 1

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

Review this recipe