Saturday, 27 April 2013

Nut Cookie Fudge Recipe

Nut Cookie Fudge Recipe

    1-1/2 tsp butter, softened
    2 glasses (12 ounces) semisweet candy chips
    1 can (14 ounces) sugary compacted milk
    1-1/2 glasses mashed cream-filled candy food cookies
    1 cup sliced nuts


    Line an 8-in. rectangle bowl with aluminum foil and oil the aluminum foil with butter; set aside. In a heavy pot, liquefy choc snacks and dairy products over low warm, mixing regularly until sleek. Eliminate from the heat; mix in biscuit food crumbs and almonds.
    Propagate equally into prepared bowl. Chill for at least 2 hours or until firm. Using aluminum foil, raise fudge out of pan. Remove foil; cut fudge into 1-in. items. Store in an air-tight packege in the fridge. Yield: about 2 pounds.

Nutritional Facts 1 piece is equal to 75 calorie consumption, 4 g fat (2 g soaked fat), 2 mg cholesterol, 27 mg salt, 9 g carbs, 1 g roughage, 1 g protein. Suffering from diabetes Exchanges: 1/2 starchy foods, 1/2 fat

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