Coffee Shop Fudge Recipe

By 1For_Him

Ingredients

• 1 cup chopped pecans
• 3 cups (18 ounces) HERSHEY’®S Semi-Sweet Chocolate Chips
• 1 can (14 ounces) sweetened condensed milk
• 2 tablespoons strong brewed coffee, room temperature
• 1 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract

Preparation

Step 1

Line an 8-in. square pan with foil and butter the foil; set aside. Place pecans in a microwave-safe pie plate. Microwave, uncovered, on high for 3 minutes, stirring after each minute; set aside.
In a 2-qt. microwave-safe bowl, combine the chocolate chips, milk, coffee, cinnamon and salt. Microwave, uncovered, on high for 1 minute. Stir until smooth. Stir in vanilla and pecans. Immediately spread into the prepared pan.
Cover and refrigerate until firm, about 2 hours. Remove from pan; cut into 1-in. squares. Cover and store at room temperature (70°-80°). Yield: 2 pounds.