Cookie Cutter Fudge recipe

Makes 6 large candies

1 1/2 cups semisweet chocolate chips
1 cup peanut butter chips
1 can (14 ounces) sweetened condensed milk
2 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Betty Crocker white or red decorator icing (in 4.25-ounce tube), if desired
if desired

1. Place each of six 3 x 1/2-inch mitten-shaped cookie cutters, or other cookie cutters in a simple shape, on 5-inch square of foil. Seal foil tightly around outside of each cookie cutter. Place on cookie sheet. Lightly spray cookie cutters with cooking spray.

2. In 4-cup microwavable measuring cup, mix chocolate chips, peanut butter chips, milk and butter. Microwave uncovered on High 1 to 2 minutes, stirring every 30 seconds, until chips are almost melted. Stir in vanilla extract.

3. Pour mixture into cookie cutter molds, filling to tops of molds. Refrigerate uncovered about 2 hours or until firm. Decorate with icing and candies.

4. Carefully remove foil. Gently press fudge out of molds to serve.

Nutrition Information: 1 Serving: Calories 690 (Calories from Fat 290); Total Fat 32g (Saturated Fat 22g, Trans Fat ncg); Cholesterol 40mg; Sodium 170mg; Total Carbohydrate 94g (Dietary Fiber 2g, Sugars ncg); Protein 9g

Percent Daily Value*: Vitamin A 8%; Vitamin C 2%; Calcium 28%; Iron 8%

Exchanges: nc Other Carbohydrate; nc Vegetable Carbohydrate Choices: nc

*Percent Daily Values are based on a 2,000 calorie diet.

Variation
You can use an 8-inch square pan instead of the cookie cutters. Line pan with foil, and pour the fudge into pan. Cover and refrigerate 2 hours. Cut into 1 1/2-inch squares.

Recipe and photograph provided courtesy of Betty Crocker 2007/TM General Mills All Rights Reserved