HOT FUDGE RECIPE CHOCOLATE CHIPS RECIPES

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2-INGREDIENT HOT FUDGE - THE PIONEER WOMAN – RECIPES ...



2-Ingredient Hot Fudge - The Pioneer Woman – Recipes ... image

Here’s another post for our series of 2-Ingredient Wonders, featuring recipes involving only 2 ingredients and very little effort.

Provided by Sommer Collier

Categories     dessert    main dish

Total Time 4 minutes

Prep Time 1 minutes

Cook Time 3 minutes

Yield 12 servings

Number Of Ingredients 2

1 can (14 Oz. Size) Sweetened Condensed Milk
1 1/2 c. Semisweet Chocolate Chips

Steps:

  • Pour the chocolate chips into a microwave-safe bowl. Pour the sweetened condensed milk over the top of the chocolate chips. Microwave for 2 minutes on high. Then stir briskly to melt the chocolate chips into the sweetened condensed milk. If there are still lumps, microwave for 1 more minute, and stir briskly again.Serve the hot fudge warm over ice cream, pound cake, fresh berries, fingers ...Note: This method can also be done on the stovetop.

BEST HOT CHOCOLATE FUDGE RECIPE - HOW TO MAKE HOT ...



Best Hot Chocolate Fudge Recipe - How to Make Hot ... image

Upgrade your dessert with this creamy Hot Chocolate Fudge recipe.

Provided by Candace Braun Davison

Categories     Christmas    baking    dessert

Total Time 2 hours 10 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 1

Number Of Ingredients 5

2 14 oz. cans sweetened condensed milk, divided
2 packets hot chocolate mix
2 c. semisweet chocolate chips
2 c. white chocolate chips
1/2 c. marshmallow bits

Steps:

  • In a microwave-safe bowl, add chocolate chips. Microwave in 1-minute intervals, stirring in between, until fully melted. Combine with one can sweetened condensed milk and 2 packets hot chocolate mix. In another microwave-safe bowl, add white chocolate chips and microwave in 20-second intervals, stirring in between, until fully melted. Mix with second can of sweetened condensed milk. In a parchment-lined 8”x 8” baking dish, pour hot chocolate mixture. Top with white chocolate mixture, then sprinkle with marshmallow bits. Refrigerate for at least 2 hours, or until set. Cut into 1” bars and serve.

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