Candy Bar Fudge Reindeer Recipes

CANDY BAR FUDGE

Steps:

• In a microwave-safe bowl, combine the butter, cocoa, brown sugar and milk. Microwave on high until mixture boils, about 2 minutes. Stir in confectioners' sugar and vanilla. Pour into a greased 8-in. square dish. , In another microwave-safe bowl, heat caramels and water on high until melted, about 75 seconds. Stir in peanuts; spread over chocolate layer. Microwave chocolate chips on high until melted, about 30 seconds; spread over caramel layer. Chill until firm.

CANDY BAR FUDGE REINDEER

Steps:

• Line a 9-in. square baking pan with foil. Grease foil with butter; set aside., Combine milk and chips in a large microwave-safe bowl. Microwave, uncovered, on high for 1 minute; stir. Cook 30-60 seconds longer, stirring every 30 seconds, or until chips are melted. Stir in candy bars, M&M's and vanilla. Transfer to prepared pan. Cover and refrigerate for 2 hours or until firm., Lift fudge out of pan using foil. Gently peel off foil; cut fudge into 3-inch rows. Cut each row into eight triangles. Gently press M&M's minis into fudge for eyes and mouth; press in pretzels for antlers. Store in an airtight container.

CANDY BAR FUDGE

Steps:

• Grease an 8x8 inch square baking pan.
• In a microwave-safe bowl, combine butter, cocoa powder, brown sugar and milk. Microwave until mixture boils. Stir in confectioners' sugar and vanilla extract. Pour into prepared pan.
• In a microwave-safe bowl, microwave caramels and water until caramels melt. Stir in peanuts. Spread mixture over chocolate layer.
• In a small microwave-safe bowl, combine semisweet and milk chocolate chips; microwave until melted. Spread over caramel layer. Chill for 2 hours, or until firm.

CANDY-BAR FUDGE

Steps:

• Place candy bars into freezer for about 10 minutes to firm; slice 1/2-inch to 3/4-inch thick.
• Line a 9-inch square baking dish with aluminum foil amd grease with butter.
• Heat sugar, 3/4 cup butter, and evaporated milk in a saucepan over medium heat, stirring to melt butter and dissolve sugar. Bring mixture to a boil and cook, stirring constantly, until a candy thermometer inserted into the middle of the syrup reads 234 degrees F (110 degrees C), 3 to 5 minutes. Remove from heat and stir chocolate chips into syrup until melted and smooth. Stir marshmallow cream and vanilla extract into mixture to make a smooth fudge.
• Spread half the fudge into the prepared dish and layer the candy bar pieces over the fudge; pour remaining fudge on top of candy bars. Let cool to room temperature before cutting into squares.

HOT CHOCOLATE REINDEER CONE

Steps:

• Fold the parchment in half diagonally, then in half again and in half once more so it forms a cone shape. Staple the inside of the cone together at the two top corners to attach the layers so you have a sealed cone that's open at the top.
• Stand the parchment cone upright in a long, tall glass so the opening is at the top. Fill the cone with the hot chocolate powder, the chocolate chips, fudge pieces and marshmallows. Twist the top closed and secure with the brown pipe cleaner, then twist the pipe cleaner into two antlers. Fix two eyes and a red nose onto the front of the cone and tie a candy cane stirrer on top with ribbon.
• To serve, snip 3cm off the base of the cone and tip the contents into a large heatproof jug. Top up with 800ml boiling water and stir with the candy cane until the hot chocolate has dissolved and the chocolate chips and fudge pieces have melted. Divide between four mugs.