Showing posts with label Chocolate. Show all posts
Showing posts with label Chocolate. Show all posts


January 28, 2020
An amazing chocolate brownie with Rolos baked within the brownie and on top with a gooey bittersweet chocolate ganache.

Cure every chocolate craving with these Amazing Rolo Brownies. Gooey chocolate brownies full of chocolate caramel Rolos and topped with fudgy chocolate ganache.


These Amazing Rolo Brownies are completely and utterly over-the-top! Outrageous even. But within the BEST quite way. They're unapologetically chock-a-block filled with chocolate and Rolos and every one the great things in life.

If you're keen on chocolate and caramel, get excited. Things are close to get delicious.


Chocolate brownie :

  • 1 teaspoon vanilla extract
  • 100 grams (1/2 cup) caster sugar
  • 50 grams (1/4 cup) brown sugar
  • 3 large eggs
  • 115 grams (1/2 cup / 1 stick) unsalted butter, room temperature
  • 200 grams (1 and 1/3 cup) good quality dark chocolate
  • 70 grams (1/2 cup) plain flour
  • 1 tablespoon cocoa powder
  • 200 grams (1 and 1/3 cup) Rolo chocolate

Chocolate ganache:

  • 120 ml (1/2 cup) thickened or heavy cream
  • 200 grams (1 and 1/3 cup) Rolo chocolate
  • 200 grams (1 and 1/3 cup) good quality dark chocolate


  1. Preheat the oven to 160 C (320 F). Grease and line a square 8 inch cake tin with baking or parchment paper, ensuring two sides overhang. Place butter and chocolate in a heatproof bowl and melt in the microwave, stirring every 30 seconds, until smooth. Leave to cool slightly.
  2. Add sugar and vanilla to chocolate mixture and stir. Add eggs, one at a time, stirring until combined. Sift in flour and cocoa powder and stir until brownie mixture is smooth. Pour half of the mixture into the prepared tin. Place Rolo pieces on top. Pour over remaining  batter and very gently smooth over the top, ensuring Rolos are hidden.
  3. Bake the brownie for about 30-35 minutes or until it no longer wobbles in the middle. Leave to cool completely.
  4. Place chocolate and cream in a small heatproof bowl. Melt in the microwave, stirring every 30 seconds, until smooth and creamy. Leave to sit for 10 minutes or until thickens slightly.
  5. Pour over the top of the brownie and spread out to form one layer. Press Rolo chocolate on top. Cut and serve


January 23, 2020
All of the awesome flavors you're keen on from the normal Boston Cream Pie are became a cookie cup. They're quick to form , starting with a ready-mix and taste delicious. Everyone will go crazy for these little cuties.

Traditionally it boasts a yellow or cake with custard filling and chocolate ganache {or icing} is poured over the highest. But it's often because the Boston Cream Pie wont to be baked in pie tins. Within the youth of baking, that's all that they had to use. 


The cookie base is ready-mix , a stick of softened butter and two eggs. Employing a hand mixer to mix the ingredients makes it quick but you'll mix them together by hand.

The cookie bites will got to be refrigerated. Once crammed with the vanilla cream, it's necessary. If you're serving them at a celebration , they will sit out at temperature , just make certain to not leave them out for quite a few of hours. 



  • 12 Oreo Cookies
  • 2 tablespoon Unsalted Butter, melted


  • 3/4 cup Semisweet Chocolate Chips
  • 18 oz Cream Cheese, softened
  • 2/3 cup Granulated Sugar
  • 2 Eggs
  • 2 teaspoon Vanilla Extract


  • 1/3 cup Heavy Whipping Cream
  • 1/2 teaspoon Oil
  • 1/2 cup Semi Sweet Chocolate Chips
  • 1 tablespoon Chocolate Syrup
  • Chocolate Swirls optional


  1. Line a muffin pan with 16 foil cupcake liners. Set aside.
  2. Preheat the oven to 300 F. Put Oreo cookies in a food processor and pulse until fine crumbs are made.
  3. Combine Oreo crumbs with melted butter. Divide the mixture between the cupcake liners and press. Set aside.


  1. Melt chocolate chips, following the instructions on the package and leave to cool. In a large dish, beat cream cheese, sugar and vanilla, at low speed, until creamy. Add eggs and beat until creamy.
  2. Finally, fold in melted chocolate and beat until combined. Spread over the Oreo layer and bake for 20-25 min.
  3. Take out of the oven and leave in the muffin pan to cool completely, and then transfer to the fridge for at least 2 hours, until chilled. Remove foil cupcake liners.


  1. Put heavy whipping cream in the pan, on medium heat, and then remove from heat, before it comes to boil. Add chocolate chips, oil and chocolate syrup, then stir until smooth.
  2. Spoon ganache on top of each cheesecake. Decorate with chocolate swirls.
  3. Serve cold.


January 06, 2020
Chocolate Covered Bacon is an irresistible carnival inspired snack with sweet and salty flavors! All you would like is bacon and chocolate plus some toppings. Make this chocolate bacon for a celebration or provides it away as a gift!


While it's going to sound strange, chocolate covered bacon-on-a-stick has made the rounds at State Fairs in Wisconsin and Minnesota again and again. Once you can’t await the State Fair, you’ve need to make your own!

There aren’t many rules for this chocolate covered bacon recipe. As long because the bacon is crispy and therefore the chocolate is melted, you’re good to travel. Needless to mention , it’s fabulous for parties and to offer as gifts to the bacon lovers in your life.



  • 8 oz semisweet chocolate, or milk chocolate
  • 2 tbsp coconut oil, optional
  • Optional Toppings
  • shredded coconut
  • 1 lb bacon, 12-16 slices
  • 8 oz white chocolate, see note
  • chopped almonds
  • pistachios
  • Oreo cookies, crumbled
  • sprinkles, rainbow, nonpareils etc.


  1. Cook bacon until crispy following package directions, i.e. using a skillet or in the oven or microwave.
  2. Use paper towels to dab away excess fat from the bacon after cooking. Then set aside.
  3. Place white chocolate and 1 tbsp coconut oil into a microwaveable bowl. Microwave at 50% power in 30-second intervals until melted, stirring each time.
  4. Place semisweet or milk chocolate into a separate bowl and melt the same way.
  5. Line a baking sheet with parchment or wax paper and place the bacon strips on top.
  6. Brush or spoon one type of melted chocolate onto the bacon to cover. Then decorate with optional toppings and/or drizzle some of the other chocolate on top.
  7. Place baking sheet in the fridge for 15 minutes to set and then serve.


December 27, 2019
These cookies with cheese and mini chocolate chip simply melt in your mouth. Chocolate Chip Cheesecake Cookies  are simple, light and delicious, my favorite cookie recipe.

You can make a double dose, or two or more combinations. Therein way you get a few of various tastes, from one piece of dough.


Chocolate Chip Cheesecake Cookies are soft, and that they melt in your mouth. Kids love them the maximum amount as grownups, they're perfect for the entire family.

The traditional chocolate chip cookie gets a lift with the addition of cheese, cornstarch and vanilla. Crunchy outside, chewy inside – make the simplest thanks to start your day.

We love this great combo of mini chocolate chip and cheese. My family and friends are always so excited once I make them.


  • 1/4 cup unsalted butter, room temperature
  • 4 oz cream cheese, room temperature
  • 1 large egg
  • 1 tablespoon milk
  • 1 1/4 cup all purpose flour
  • 1/4 cup cornstarch
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon vanilla extract
  • 1 1/4 cup powdered sugar
  • 5-6 tablespoon mini chocolate chip
  1. In a medium bowl combine flour, cornstarch and baking powder. Leave aside.
  2. In a large bowl mix butter and cream cheese, with an electric mixer on medium speed, until it is fine and creamy.
  3. Add an egg, milk and vanilla extract and continue mixing.
  4. Then, add powder sugar and mix some more until the mixture is fluffy. Put in dry ingredients and mix until you get fine dough.
  5. Finally, add mini chocolate chips and stir well. Leave in fridge for an hour.
  6. Preheat the oven to 375 F. Line two baking sheets with parchment paper. Take the dough out of the fridge. Shape it into balls (24-26 balls).
  7. Place them in the baking sheets, 1.5 inch apart. Flatten the balls using your hands or some firm object.
  8. Sprinkle some mini chocolate chip, if you wish. Bake for 10 minutes.
  9. Take them out of the oven and leave to cool in the baking sheets for a few minutes.
  10. Transfer them to a wire rack to cool down completely.


December 23, 2019
Soft cake roll crammed with light and fluffy frosting with folded mini marshmallows, drizzled with chocolate sauce and topped with more marshmallows. Perfect cake to possess with a mug of hot cocoa.

This cocoa Cake Roll may be a cake that I made for an in depth friend to require home together with her to her family. She goes through some adversity and once I asked if there was anything I could do, she said “Chocolate Cake!”


She may be a big fan of chocolate like me, so I knew immediately that it might need to be a cake. I made a decision to form it cocoa themed because it are often so comforting. The soft, moist cake, smooth frosting, and marshmallows all make it a comforting holiday dessert

After rolling the cake, I had to form it look even, so I stop small slices off of every end. I don’t think I’ve seen my little guy inhale a cake faster than that before. It really was so good and tasted a bit like hot cocoa!



  • 3 eggs
  • ¼ tsp salt
  • ⅓ cup water
  • 1 tsp vanilla extract
  • ¾ cup flour
  • 1 cup granulated sugar
  • ¼ cup unsweetened baking cocoa
  • 1 tsp baking powder
  • Unsweetened baking cocoa and powdered sugar for rolling the cake


  • 1/3 cup white granulated sugar
  • 1/2 cup marshmallow fluff
  • 8 oz cream cheese
  • 1 1/2 cups Cool Whip in tub not can
  • 1 1/2 cups mini marshmallows


  • Chocolate syrup
  • Mini marshmallows

  1. Preheat oven to 375 and line 17x11x1 pan with parchment paper and spray with cooking oil spray (make sure to get the sides too).
  2. Beat eggs with electric mixer on high speed for 5 minutes until thick and light yellow.
  3. Slowly beat in granulated sugar.
  4. Lower speed to low and add water and vanilla extract.
  5. Still on low, slowly add flour, ¼ cup cocoa, the baking powder and salt. Beat just until batter is smooth.
  6. Pour into pan and spread evenly. Bake for 7-8 minutes and do a toothpick test. Run a spatula around edges of the pan to loosen cake.
  7. Generously sprinkle a clean kitchen towel with cocoa and powdered sugar. Turn the cake pan upside down onto the towel. Carefully remove parchment paper. Trim off crusty edges if necessary.
  8. While the cake is still hot, gently roll cake with the towel from narrow end (don't make it too tight and don't press.
  9. Cool on a wire rack for at least 30 minutes.
  10. While the cake is cooling, make frosting: Beat cream cheese with sugar on medium-high for about 2 minutes, until light and smooth. Scrape sides and bottom of the bowl and add marshmallow fluff. Beat until combined. On low speed, beat in Cool Whip just until combined. Scrape sides and bottom of the bowl and add marshmallows. Fold them in with a spatula until all incorporated.
  11. Unroll cake carefully. Carefully, spread frosting all over the cake, leaving about an inch and a half one of the short ends.
  12. Carefully roll the cake back up (starting with the side that has frosting) and place cake on the serving dish seam down.
  13. Drizzle with chocolate syrup and top off with some mini marshmallows.
  14. Cover and refrigerate until ready to serve!


December 19, 2019
Cheesecake Chocolate Chip Muffins are a delicious combination of cheesecake and cake beat one little package called a muffin. Therefore, they're definitely sweet enough to serve at the top of a meal or place on a dessert buffet table if you’re celebrating something special. 

Cheesecake Chocolate Chip Muffins takes two of my favorite flavors and combines them into one delicious breakfast muffin which will even be served as dessert. Inspect this easy recipe for a delicious, moist, homemade muffin or even it’s a cupcake? You decide! 


This recipe is extremely almost like a Black Bottom Cupcake or Black Bottom Muffins. However, I’m calling them cheesecake chocolate chip muffins because cheesecake and me are specialized friends. It’s actually one among my all-time favorite desserts. 

The cake portion of this muffin involves Greek yogurt, but you'll definitely substitute soured cream if that’s what you've got available. 


  • 2 cups all purpose flour
  • 1 egg
  • 1 cup plain Greek yogurt
  • ½ cup milk
  • ½ cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 stick – unsalted butter
  • 1 cup granulated sugar
  • ¼ cup cooled coffee
  • 1 tsp vanilla extract
  • ¾ cup mini chocolate chips
  • 1 egg
  • 8 oz cream cheese – softened
  • ½ cup granulated sugar
  • ½ tsp vanilla extract
  • ¼ cup mini chocolate chips
  1. In a medium bowl, mix the cream cheese and sugar until creamy.
  2. Add in the egg and vanilla extract, continue mixing until well combined.
  3. Gently mix in the chocolate chips.
  4. Take a large Ziploc bag or piping bag and spoon the cheese cake filling into the bag.
  5. Chill in the fridge until needed.
  1. In a large bowl, combine the dry ingredients: flour, cocoa powder, baking soda and salt. Set aside.
  2. In another bowl, beat the butter and sugar until creamy.
  3. Then, add in the egg, yogurt, milk, coffee and vanilla.
  4. Mix well until everything is well combined.
  5. Slowly, add in the dry ingredients into the wet and mix until everything is well combined.
  6. Gently mix in ½ of your chocolate chips.
  1. Take a large Ziploc bag or piping bag and spoon the batter into your bag. The batter will be very thick.
  2. Cut the tips off of your bags and squeeze about a tbsp. of muffin batter into the muffin liners.
  3. Then, squeeze about 2 tbsp of cheesecake batter on top and top with more muffin batter.
  4. Finally, top with a sprinkle of chocolate chips.
  5. The liners should be about ¾ of the way full.
  1. Bake at 400 for just 5 minutes, then turn the heat down to 350 degrees and continue baking for about 13-15 minutes.
  2. Cool before unwrapping, the muffins will release better when cooled.


December 17, 2019
Mini Turtle Cheesecakes feature a thick cracker crust, vanilla cheesecake filling, and ar flat-top with caramel, cooked pecans, and chocolate!

I hope it had been stuffed with the foremost glorious food you’ve devoured in a very whereas. Or, at the terribly least, sensible company! Between testing out Thanksgiving recipes to share with you, Friendsgiving, and multiple Thanksgivings with completely different elements of the family, I even have actually had my fair proportion of Thanksgiving food!


Mini Turtle Cheesecakes Tips
  • I used this mini cheesecake pan. The bottoms ar removeable a bit like a springform or tart pan thus you'll kick off every cheesecake and keep it dead in considerateness. If you don’t have a mini cheesecake pan, you may use a quick bread tin. simply make certain to line it with slippery  paper or foil liners, otherwise the cracker crust may crumble and also the cheesecake may stick once you attend take away them.
  • These babies ar flat-top with caramel sauce, I like preserved caramel. I even have a full bit-by-bit video tutorial on creating do-it-yourself caramel here. to form the direction easier, you'll in fact use boughten. simply make certain it’s high quality! i really like monger Joe’s preserved Caramel sauce.
  • Keep the cheesecakes well chilled till serving that the caramel doesn’t run an excessive amount of.


For the crust:

  • 1 sleeve (9 cookies, 4.8 ounces) graham crackers
  • 3 tablespoons (1.5 ounces) unsalted butter, melted

For the filling:

  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 cup heavy cream
  • 1/4 teaspoon fine salt
  • 1/2 teaspoon ground cinnamon
  • 12 ounces cream cheese, at room temperature
  • 1 large egg

For the topping:

  • 1/2 cup pecans, chopped and toasted
  • 1/2 cup semisweet chocolate chips
  • Salted caramel sauce, homemade or store-bought

Make the crust:

  1. Preheat the oven to 350°F. Lightly grease a 12 cup mini cheesecake pan with nonstick spray.
  2. Place the graham crackers in the bowl of a food processor and pulse until finely ground. Add in the melted butter and pulse until moistened. Divide the mixture among the cavities of the cheesecake pan, about 1 heaping tablespoon in each. Firmly press into the bottom of each cavity (a shot glass or other small object makes easy work of this).
  3. Bake the crusts for 5 minutes, or until fragrant. Remove from oven and reduce temperature to 325°F.

Make the filling:

  1. In a large bowl, use an electric mixer to beat the cream cheese and sugar on medium-high speed until smooth and fluffy. Add the vanilla, cream, salt, and cinnamon and beat until smooth. Add the egg and beat until just combined. Divide the mixture among each cavity.
  2. Bake for about 18 minutes, or until set. Let cool to room temperature. Cover with plastic wrap and let chill for at least 3 hours or overnight. At this point the cheesecakes can be stored in an airtight container in the fridge for up to 3 days.

Make the topping:

  1. Once chilled, top each cheesecake with a spoonful of caramel sauce, just enough to cover but not too much that it completely overflows. Press pecans into the caramel.
  2. Place the chocolate chips in a small heatproof bowl and microwave in 20 second bursts, stirring between bursts, until melted. Transfer to a small ziptop bag and snip a small hole in one corner. Drizzle the chocolate over the caramel and pecans. Return to the fridge to chill until ready to serve.


December 15, 2019
The cake is soaked in hot fudge and coated with a Chocolate cooky Mousse additionally referred to as “dirt”. This mouthwatering poke cake is to-die-for. 

Since I initial created this direction, it's been my most requested poke cake. I’m not planning to apologize for the surplus chocolate during this direction as a result of it’s a necessary factor in my life.


Well after I was making an attempt to consider new ways that to create my ever common Triple Chocolate Poke Cake, a light-weight bulb went off and there entered this dirt cake. you'll additionally build this as a cake.

First it starts with a cake. You'll be able to build a home-cured version of my super wet cake, otherwise you can purchase the darkest fudgiest ready-mix you'll be able to realize. Once it’s baked you poke holes everywhere and pour hot fudge over high. Then it’s coated within the cooky dirt.

The best half regarding this direction is that it isn’t to a fault sophisticated, however it'll undoubtedly impress your friends. You don’t even ought to tell them however straightforward it's.



  • 1 Box Chocolate fudge cake mix
  • Ingredients on the box: eggs, water, vegetable oil
  • For the topping:
  • 1 pkg Oreo cookies (14.3 oz)
  • 1 Jar Hot fudge sauce (12.8oz)
  • 1¾ C Milk optional, see below
  • 1 box Hersey’s Dark Chocolate instant pudding mix (3.4 oz) optional see below

For the dirt:

  • 1¾ C Milk
  • 1 container Cool Whip
  • 1 box Hersey’s Dark Chocolate instant pudding mix (3.4 oz)
  • Additional hot fudge sauce for drizzling
  • Additional crushed Oreos for garnish


  1. Preheat the oven to 350°F.
  2. Combine cake mix according the instructions on the box, adding eggs, oil and water. Beat on medium speed until well combined.
  3. Bake the cake in 9×13” pan for 22-28 minutes. Check for doneness by inserting a toothpick into the middle of the cake. If the toothpick comes out clean, you cake is done. Allow to cool for 10 minutes.
  4. For the topping: While the cake is still warm, take the end of a wooden spoon or another round object and poke holes all over the top of your cake.
  5. Heat the jar of hot fudge sauce in the microwave for about 30 seconds until you can stir it and thin it out. You may need an additional 30 seconds. Pour the entire jar of hot fudge sauce (minus 3 tablespoons) on the top of cake and allow it to absorb in the cake until cake is cooled.
  6. Optional: When the cake has cooled, prepare the pudding layer by mixing a package of instant dark chocolate pudding with 1 3/4 cups of cold milk. Before the pudding sets, pour it over the top of the cake and put the cake in the fridge to let the pudding set, about 15 minutes.
  7. For the dirt: Prepare the pudding layer by mixing a package of instant dark chocolate pudding with cold milk. Refrigerate until the pudding has set.
  8. Take a large Ziploc bag and crush the 3/4 of the bag of Oreos into smaller pieces using a rolling pin or other large, heavy object.
  9. Once the pudding has set, mix in a container of Cool Whip until well blended.
  10. Mix in crushed Oreos into the mousse and spread the dirt over the top of cake. You can top you cake with the remaining hot fudge and some leftover Oreos. Serve cold.


December 05, 2019
Chocolate Eclairs square measure a French classic and on the far side delicious. It’s a lightweight and ethereal choux pastry, known as Pâte à Choux, full of a pastry chocolate cream filling and glazed with chocolate ganache.


These square measure the simplest homemade  Chocolate Eclairs you'll ever have. It's a clever French recipe! lightweight and ethereal Pâte à Choux full of super creamy chocolate cream filling and lidded with delicious chocolate ganache.

It’s of course not the best formula, however I created a close stepwise tutorial for you on the way to build chocolate eclairs with heaps of photos and a video. Therefore please don’t be frightened of making an attempt this formula. I do know that creating Chocolate Eclairs is discouraging, however if you follow the directions fastidiously, you'll master this recipe!


pastry chocolate cream filling:

  • 3/8 cup granulated white sugar (75g)
  • 3 tbsp cornstarch (24g)
  • 4 large egg yolks
  • 2 cups milk (480ml)
  • 1+1/8 cups milk chocolate, melted (7oz / 200g)

pinch of salt:

  • 2+1/2 tbsp butter, cubed (35g)
  • Pâte à Choux (choux pastry):
  • 1 cup water (240ml)
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1 cup all-purpose flour (120g)
  • 1/2 cup unsalted butter (113g)
  • 4 large eggs

egg wash:

  • 2 tbsp water
  • 1 large egg

chocolate ganache:

  • 3/4 cup semi-sweet chocolate, finely chopped (4.6oz / 130g)
  • 3/8 cup heavy whipping cream (90ml)
  • OPTIONAL: 1/2 tbsp corn syrup (for extra gloss)


  1. Make the chocolate filling: In a bowl whisk egg yolks, sugar, and cornstarch to combine. In a heavy-bottomed saucepan bring milk over medium-high heat to a simmer. Cook for 2 minutes, stirring constantly. Stir about 1/2 cup of hot milk into the egg yolks to slowly warm it. Then pour warmed egg mixture slowly into the saucepan, whisking constantly. Cook until filling is thick, for about 1-2 minutes. Whisk continuously. 
  2. Remove from heat and stir in chocolate and salt until smooth and fully combined for about 1-2 minutes. Pour through a mesh strainer into a bowl and let cool for about 5-10 minutes. Stir occasionally. Add butter and stir to combine. Cover with plastic wrap to prevent forming a skin. Refrigerate at least 1-2 hours or overnight.
  3. Preheat oven to 375°F / 190°C. Line 2 baking sheets with parchment paper. Set aside.
  4. Make the Pâte à Choux: In a heavy-bottomed saucepan bring water, butter, sugar, and salt to a boil. With a wooden spoon stir in flour and cook for about 2-3 minutes until it starts to form a film on the bottom of the pan. Transfer to a large mixing bowl and let cool about 2 minutes.
  5. Stir in one egg at the time. After every egg, the dough will separate. Keep stirring until the dough comes together again. In the end, the dough will be sticky and firm enough to hold a stiff peak.
  6. Make the egg wash: In a small cup stir egg and water to combine. Set aside.
  7. Transfer Pâte à Choux to a piping bag fitted with a star tip (I used the Wilton 1M tip). Stick a bit of dough on the baking sheets underneath the parchment paper to fix the paper. Pipe ten about 4-inch long and 1/2-inch wide (10x1,5cm) strips on the 2 prepared baking sheets with enough space in-between (about 2-3 inches) and spin the tip. Press down the tip with wet fingers that they don't get too brown or burn. Lightly brush with egg wash. 
  8. Bake one baking sheet at the time for about 30-35 minutes until puffed and golden brown. They need to sound hollow when knocking on the bottom. Don't open the oven during the baking time or the eclairs will collapse. I baked mine for 33 minutes. Let cool to room temperature.
  9. Fill the cream puffs by cutting the eclairs in half horizontally. Pipe the chocolate filling into the eclairs. Set aside.
  10. Make the chocolate ganache: Place chopped chocolate in a large heatproof bowl. Microwave heavy whipping cream until very hot and lightly simmering for about 1-2 minutes. Pour over chocolate and let stand 1-2 minutes. Stir until smooth, and the chocolate is completely melted. Add corn syrup and stir until combined if desired (for extra gloss, totally optional). Let stand for about 5 minutes.
  11. Place eclairs on a wire rack. Spoon chocolate ganache (about 1 tbsp of ganache per eclair) on top of the eclairs and let dry. Store leftovers in an airtight container in the fridge up to 3 days.


December 04, 2019
This straightforward chocolate Cranberry Fudge is therefore straightforward to place along and tastes great! It’s swish and creamy and many sweet! The tart pop of the cranberries is absolutely refreshing and cuts the sweetness down only enough. It’s such an ideal combine and gala fudge to try!

This chocolate Cranberry Fudge is created with sugared milk and dried cranberries! With stunning Christmas colours, this super straightforward and fast afters is an excellent treat for the busy vacation season!


So I’m doing one thing new these days and I’m wholly excited concerning it – fudge! And I’m coming out straightforward with this chocolate Cranberry Fudge. chocolate and cranberries area unit simply one among the simplest vacation flavor combos, therefore having a fast treat to place along may be a should.

Plus, I needed to form it a bit phenomenal with it being the vacations and every one and that I additional some sparkling sugar to the highest. It takes this straightforward chocolate Cranberry Fudge and turns it into SPARKLING chocolate cranberry fudge. And United Nations agency doesn’t love a bit sparkle at the vacations?! It makes this fudge would excellent for gifting or for holiday afters trays.



  • 14 oz can sweetened condensed milk
  • 1 tsp vanilla extract
  • 6 oz (1 1/4 cups) dried cranberries
  • 3 3/4 cups (24oz) white chocolate chips
  • Pinch of salt
  • Sparkling sugar sprinkles


  1. Line a 9×9 square pan with parchment paper that covers the sides of the pan.
  2. Place the white chocolate chips and sweetened condensed milk in a large bowl and microwave for one minute. Stir well to combine and allow the heat to melt the chocolate chips. If needed, microwave for another 30 seconds or so, until the chocolate is completely smooth.
  3. Stir in the vanilla extract, dried cranberries and salt, then quickly transfer the mixture to the lined pan and spread evenly.
  4. Top the fudge with some sparkling sugar sprinkles, if you’d like to include them, and press them down into the top of the fudge.
  5. Let the fudge cool completely to room temperature before cutting into squares. You could also refrigerate it until it’s cool.
  6. Cut the fudge and store in an air tight container. Fudge can be stored at either room temperature or the fridge.

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