Easy Chocolate-Toffee Fudge

By carvalhohm

Ingredients

• 2 cups semi-sweet chocolate bits
• 1 3/4 cups butterscotch bits
• 1 cup International Delight Heath Coffee Creamer
• 1 tsp vanilla extract
• 1 tsp chocolate extract
• pinch of salt
• 1 Heath bar, crushed

Details

Adapted from viewsfromtheville.com

Preparation

Step 1

Spray a 9×9 pan with cooking spray and set aside. You can also line it with parchment paper for easy removal, if desired.

Place chocolate bits, ID creamer, both extracts, and salt in a microwave-safe bowl. Microwave on HIGH for 30 seconds; stir. Microwave for another 30 seconds on HIGH and mix thoroughly. If ingredients are not completely incorporated at this point, continue to microwave in 15-30 second bursts until smooth.

Keep an eye on the mix, as chocolate can go from “almost there” to seized, gritty and hard in the blink of an eye.

Add butterscotch bits and mix until fully melted and mixture is smooth. If you are unable to get all the butterscotch bits to melt, microwave for 15 second bursts, stirring thoroughly after each, until desired consistency is reached.

Mix in crushed Heath bar.

Pour fudge batter into prepared pan and refrigerate for at least 2-3 hours, or until set. It’s best to refrigerate overnight if possible.