Wednesday, October 24, 2012

Chocolate Marshmallow Peanut Butter Fudge

1 can Duncan Hines Frosting Creations Starter
1 packet Duncan Hines Frosting Creations Flavor Mix (Chocolate Marshmallow)
1 to 2 Tbsp. Crisco Shortening
1 c. Chocolate Chips
1 c. Peanut Butter Chips
3/4 cup Fisher Ice Cream Toppings Nut Topping
3/4 cup Reese's Mini Pieces Baking Pieces

Using an 8x8 pan, line w/foil, and spray with Baker's Joy flour/oil spray or equivalent. Set aside. Follow steps to combine Frosting Creations Starter & Frosting Creations flavor mix. Set aside. Mix nut topping & mini baking pieces in small bowl. Set aside. Melt chips over a double boiler on low/medium, combined with 1 Tbsp. Crisco Shortening. If a second one is needed, add that. I only used one, though, and just took longer to melt the mixture. Stir continuously. After chips are melted, add to medium sized bowl, and combine with frosting. Stir until well blended. Pour mixture into pan. and push in slightly, but not too much. Refrigerate until firm, and then cut & enjoy! Note: I used my Wilton Bite Size Brownie pan for today's recipe. If you do this, there's no need to grease each space. Also, I divided the nuts & mini baking pieces and just added 1 Tbsp. of nuts  to 12 pieces, and 1 Tbsp. of mini baking pieces to 12 pieces,  since this would make 24 pieces. Or, you could just mix both and divide among the 24 pieces of candy, if you have this pan or another. 

Note: I adapted this recipe, using the basic ingredients from this link: