Sugar Cookie Toast Crunch Fudge


Sugar Cookie Toast Crunch™ Fudge

 

Sugar Cookie Toast Crunch Fudge

Ingredients

  • 16 oz white chocolate baking squares, chopped
  • 3 tablespoons butter, cut into pieces
  • 2 1/2 cups Sugar Cookie Toasted Crunch™ or Cinnamon Toast Crunch™ cereal
  • 1 can (14 oz) sweetened condensed milk (not evaporated)
  • 8 oz semisweet chocolate chips
  • 3 tablespoons crushed peppermint candies

Instructions

  • Line 8-inch square pan with foil, leaving foil hanging over 2 sides for easy removal. Spray with cooking spray.
  • In medium microwavable bowl, microwave half of the chopped white chocolate baking squares and the butter uncovered on High 1 minute to 1 minute 30 seconds, until mixture can be stirred smooth. Slightly crush 2 cups of the cereal and stir in melted white chocolate until completely coated; press evenly in pan. Set aside.
  • In small microwavable bowl, stir together generous 1/2 cup condensed milk and remaining chopped white chocolate baking squares. Microwave uncovered on High 1 minute, stirring every 30 seconds, until mixture can be stirred smooth. In another small microwavable bowl, stir together remaining condensed milk and the semisweet chocolate chips. Microwave uncovered on High 1 minute, stirring every 30 seconds, until mixture can be stirred smooth.
  • Spread melted white vanilla mixture over crust in pan. Evenly spoon and spread semisweet chocolate mixture over white mixture.
  • Slightly crush remaining cereal, sprinkle over fudge. Sprinkle with peppermint candies; gently press into fudge. Refrigerate about 2 hours or until set.
  • Remove fudge from pan. Cut into 8 rows by 8 rows to make 1-inch squares. Store tightly covered up to 2 weeks with waxed paper between layers.

Leave a Reply