This recipe combines chocolate with salty and crispy crackers, satisfying your sweet tooth. The recipe yields 36 servings and was sourced from the July/August 2011 issue of Everyday Food. The ingredients include non-stick cooking spray, 2 tablespoons of unsalted butter, 3 and a half cups of semi-sweet chocolate chips (16 ounces), 1 can of sweetened condensed milk (14 ounces), half a teaspoon of pure vanilla extract, 1/8 teaspoon of fine salt, and 2 and a half cups of roughly chopped mini salted crackers. The directions involve greasing an 8-inch square baking pan with cooking spray and lining it with parchment paper, leaving a 2-inch overhang on all sides. The butter, chocolate chips, condensed milk, vanilla, and salt are melted together in a medium heatproof bowl set over a pot of barely simmering water, stirring occasionally until smooth and warm but not hot, for 8 to 10 minutes. Two cups of the chopped crackers are stirred in, and the mixture is transferred to the prepared pan and smoothed out, with half a cup of the crackers pressed on top. The fudge is chilled until set, for 2 hours or up to overnight, wrapped in parchment paper, and lifted out of the pan to be cut into 36 squares. The recipe suggests swapping out the salted crackers for your favorite chopped candy or cookies and notes that you can use a mix of chopped or crushed cookies instead of the salted crackers.
27.04.2023 @ 05:20
This recipe combines chocolate with salty and crispy crackers, satisfying your sweet tooth. The recipe yields 36 servings and was sourced from the July/August 2011 issue of Everyday Food. The ingredients include non-stick cooking spray, 2 tablespoons of unsalted butter, 3 and a half cups of semi-sweet chocolate chips (16 ounces), 1 can of sweetened condensed milk (14 ounces), half a teaspoon of pure vanilla extract, 1/8 teaspoon of fine salt, and 2 and a half cups of roughly chopped mini salted crackers. The directions involve greasing an 8-inch square baking pan with cooking spray and lining it with parchment paper, leaving a 2-inch overhang on all sides. The butter, chocolate chips, condensed milk, vanilla, and salt are melted together in a medium heatproof bowl set over a pot of barely simmering water, stirring occasionally until smooth and warm but not hot, for 8 to 10 minutes. Two cups of the chopped crackers are stirred in, and the mixture is transferred to the prepared pan and smoothed out, with half a cup of the crackers pressed on top. The fudge is chilled until set, for 2 hours or up to overnight, wrapped in parchment paper, and lifted out of the pan to be cut into 36 squares. The recipe suggests swapping out the salted crackers for your favorite chopped candy or cookies and notes that you can use a mix of chopped or crushed cookies instead of the salted crackers.