1 (12 ounce) package (2 cups) white vanilla chips
1 (3.25 ounce) jar macadamia nuts, chopped, toasted
1 (16 ounce) 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
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.
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 for 1 hour or until firm.
Remove fudge from pan by lifting foil. Remove foil; cut into squares.
Yield: 36 squares
Note: To toast macadamia nuts and coconut, spread on separate small cookie sheets; bake at 350 degrees F for 5 to 8 minutes, or until light golden brown, stirring occasionally.
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