Post by mandie68 on Mar 17, 2007 21:04:15 GMT -5
Piña Colada Fudge
From Pillsbury
Prep Time: 15 min
Start to Finish: 1 hr 15 min
36 squares
Ingredients:
1 (12-oz.) pkg. (2 cups) white vanilla chips
1 (3.25-oz.) jar macadamia nuts, chopped, toasted*
1 (16-oz.) can Pillsbury Creamy Supreme® Vanilla Frosting
1/2 cup chopped dried pineapple
1/2 cup coconut, toasted*
1 teaspoon rum extract
1 teaspoon coconut extract
Preparation Directions:
1 . Line 8 or 9-inch square pan with foil, extending foil over edges. Place chips in medium microwave-safe bowl. Microwave on HIGH for 1 to 2 minutes or until melted, stirring every 15 seconds until smooth.
2 . Reserve 1/4 cup nuts for garnish. Add remaining nuts and all remaining ingredients to melted chip mixture; mix well. Spread in foil-lined pan. Sprinkle with reserved nuts. Refrigerate 1 hour or until firm.
3 . Remove fudge from pan by lifting foil. Remove foil; cut into squares.
Note
*To toast macadamia nuts and coconut, spread on separate small cookie sheets; bake at 350°F. For 5 to 8 minutes or until light golden brown, stirring occasionally.
NUTRITION INFORMATION PER SERVING: Serving Size: 1 Square Calories 140 Calories from Fat 70 Total Fat 8g Sodium 35mg Total Carbohydrate 16g Dietary Fiber 0g Sugars 15g Protein 1g Exchanges: 1 Fruit; 1 1/2 Fat
From Pillsbury
Prep Time: 15 min
Start to Finish: 1 hr 15 min
36 squares
Ingredients:
1 (12-oz.) pkg. (2 cups) white vanilla chips
1 (3.25-oz.) jar macadamia nuts, chopped, toasted*
1 (16-oz.) can Pillsbury Creamy Supreme® Vanilla Frosting
1/2 cup chopped dried pineapple
1/2 cup coconut, toasted*
1 teaspoon rum extract
1 teaspoon coconut extract
Preparation Directions:
1 . Line 8 or 9-inch square pan with foil, extending foil over edges. Place chips in medium microwave-safe bowl. Microwave on HIGH for 1 to 2 minutes or until melted, stirring every 15 seconds until smooth.
2 . Reserve 1/4 cup nuts for garnish. Add remaining nuts and all remaining ingredients to melted chip mixture; mix well. Spread in foil-lined pan. Sprinkle with reserved nuts. Refrigerate 1 hour or until firm.
3 . Remove fudge from pan by lifting foil. Remove foil; cut into squares.
Note
*To toast macadamia nuts and coconut, spread on separate small cookie sheets; bake at 350°F. For 5 to 8 minutes or until light golden brown, stirring occasionally.
NUTRITION INFORMATION PER SERVING: Serving Size: 1 Square Calories 140 Calories from Fat 70 Total Fat 8g Sodium 35mg Total Carbohydrate 16g Dietary Fiber 0g Sugars 15g Protein 1g Exchanges: 1 Fruit; 1 1/2 Fat