Pina Colada Fudge

Yield: 36 squares

Recipe Ingredients

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.

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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