3 cups semisweet chocolate chips
1 cup vanilla chips OR -More chocolate chips*
1/4 cup butter
3 cups powdered sugar
1 cup Bailey's Irish Creme
1/2 cup chopped nuts; optional

TRUFFLE TOPPING:
1 cup Semisweet chocolate chips
1/2 cup Vanilla chips OR -More chocolate chips*
2 tbl. Butter; cut in pieces
4 tbl. Bailey's Irish Creme

*Using all semisweet chocolate will yield a deeper, darker fudge.

FUDGE:
Melt all chips with butter until they are soft enough to stir smooth.
Do not overheat. Add chocolate/butter mixture to powdered sugar and
Baileys. Stir until smooth. Add nuts, if desired. Mix well. Place
fudge in an 8-inch square pan sprayed with vegetable spray. Lay a
sheet of plastic wrap on top and gently press to smooth the fudge.

TOPPING:
Melt chips until smooth. Remove from heat. With a fork, beat in
butter and Bailey's until smooth. Spread topping over fudge with a
knife. If a very smooth top is desired, use a piece of plastic as
done on fudge. Refrigerate until firm, 1 to 2 hours. Can be frozen.

2 tbsp butter
1 cup sugar
2 eggs, separated
2 squares chocolate, melted
1 tsp lemon extract
1 tsp orange extract
1/2 tsp vanilla extract
1/2 cup flour
1/2 cup dates, raisins, figs, candied pineapple or cherries, chopped

Cream butter and sugar together, then add the beaten egg yolks, melted chocolate, and extracts; beat well.

Thoroughly blend in the flour and fold in the stiffly beaten egg whites.

Pour over the fruit arranged in a buttered baking pan and bake for about 30 minutes in a slow oven (300). When cool, cut in squares.

1 ( 12 ounce ) package semisweet chocolate chips
2 ( 3.7 ounce ) Snickers candy bars, chopped
1 can Pillsbury Creamy Supreme Milk Chocolate Frosting

Line an 8-inch square pan with foil, extending foil over edges. Spray lightly with nonstick cooking spray. Set aside.

Melt chips in medium saucepan over low heat, stirring constantly. Remove from heat. OR, microwave chips in medium size microwave-safe bowl on HIGH for 1 to 2 minutes, or until chips are melted, stirring occasionally.

Reserve 2 tablespoons of the chopped candy bars. Add frosting and remaining candy bars. Blend well.

Spread in sprayed foil-lined pan. Sprinkle with reserved 2 tablespoons of the chopped candy bars. Refrigerate for 1 hour, or until firm.

Remove fudge from pan by lifting foil. Remove foil from fudge. Cut into squares. Makes 36 squares

¼ cup butter or hard margarine
½ cup smooth peanut butter
1 cup semisweet chocolate chips or butterscotch chips
8 ounces miniature colored (or white) marshmallows


Melt butter and peanut butter in a large saucepan over low heat. Stir in chocolate chips until melted. Cool until you can hold your hand on bottom of pot. To speed process, stir while holding pan in cold water until cool enough.

Add marshmallows and stir until all are coated. Pack in 9x9-inch (22 x 22 cm) pan that has been lined with foil. Refrigerate. Cuts into 36 squares.

VARIATION: To above ingredients, add ½ cup chopped walnuts and/or ½ cup medium coconut.

I love the easy fudge that you can make with powdered sugar MamaM- yummy!!!

Lordy Kev, I remember those same things myself hee-hee, I told you you & I were somehow related!!!