Pina Colada Fudge


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Serves | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

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
½ cup chopped dried pineapple
½ cup coconut, toasted
1 teaspoon rum extract
1 teaspoon coconut extract


Directions

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 ¼ 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 1 hour or until firm.


Remove fudge from pan by lifting foil. Remove foil; cut into squares.


Makes 36 squares.


NOTE: To toast macadamia nuts and coconut, spread on separate small cookie sheets; bake at 350 degrees for 5 to 8 minutes, or until light golden brown, stirring occasionally


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