Coffee Kissed Vanilla Latte Fudge Bites Recipes

MINI FUDGE BITES

Steps:

• For the fudge: Spray a 9-by-9-inch baking dish with cooking spray and line with parchment paper, leaving an overhang on two opposite sides so the fudge can be easily removed.
• In a medium saucepan, combine the chocolate chips, sweetened condensed milk, butter and salt. Bring to just short of boiling over medium heat, until the mixture is loose and the chocolate chips are melted, 3 to 5 minutes. Remove from the heat and stir in the walnuts and vanilla using a wooden spoon.
• Pour the hot mixture into the prepared baking dish and refrigerate until cool and set, about 2 hours. Then, using a 1-inch square cookie cutter, cut the fudge into cubes.
• For the cookies: Meanwhile, preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Remove the cookie dough from its packaging and transfer to a lightly floured surface; roll to 1/4 inch thick. Transfer to the prepared baking sheet and parbake for 10 to 11 minutes.
• Using the 1-inch square cookie cutter, cut the parbaked cookies and return to the prepared baking sheet. Bake the cookies until they are lightly golden around the edges, 5 to 6 minutes. If they have puffed up and lost their shape, use the same cookie cutter to punch out the cookies again while they are still warm, for cleaner edges. Transfer the cookies to a wire rack to cool.
• For the assembly and decorations: In a medium bowl, combine the royal icing with gel food color and mix until completely incorporated. Transfer to a piping bag fitted with a round number 2 tip. Pipe a dab of the royal icing onto the center of each cookie and adhere a cube of fudge on top. Decorate each fudge bite with more royal icing then top with a candied violet. Transfer to a platter to serve.

COFFEE-KISSED VANILLA LATTE FUDGE BITES

Steps:

• Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave first 4 ingredients in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended.
• Add dry pudding mix and vanilla; stir with whisk 2 min. Add powdered sugar, 1 cup at a time, stirring after each addition until blended; press onto bottom of prepared pan.
• Refrigerate 2 hours or until firm. Use foil handles to lift fudge from pan before cutting into squares.

COFFEE SHOP FUDGE

Steps:

• Line an 8-in. square pan with foil and butter the foil; set aside. Place pecans in a microwave-safe pie plate. Microwave, uncovered, on high for 3 minutes, stirring after each minute; set aside. , In a 2-qt. microwave-safe bowl, combine the chocolate chips, milk, coffee, cinnamon and salt. Microwave, uncovered, on high for 1 minute. Stir until smooth. Stir in vanilla and pecans. Immediately spread into the prepared pan. , Cover and refrigerate until firm, about 2 hours. Remove from pan; cut into 1-in. squares. Cover and store at room temperature (70°-80°).

EASY FUDGE BITES

Steps:

• Lightly spray a 9-by-9-inch cake pan with cooking spray. Line with 2 crisscrossed pieces of parchment, leaving a 2-inch overhang. Spray parchment. In a saucepan, combine butter, marshmallows, sugar, milk, and salt.
• Cook over medium-high heat, stirring frequently, until marshmallows have melted, 6 to 7 minutes. Stir in vanilla. Remove from heat; stir in chocolate until melted. Pour mixture into prepared pan. Let cool 30 minutes, then refrigerate until set, at least 1 hour and up to 3 days.
• Using overhang, lift fudge onto a cutting board; cut into 1-inch squares. With rubber-gloved hands, to prevent fudge from becoming too slippery and messy, roll into balls (if mixture is very cold, it may crumble a bit; just let it warm slightly first), then roll in desired toppings as you go. Refrigerate until firm, 1 hour. (To make ahead, place balls in a single layer on a parchment-lined baking sheet, wrap in plastic wrap, and refrigerate up to 3 days.)

HOLIDAY FUDGE BITES

Steps:

• Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave first 4 ingredients in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted.
• Add dry pudding mix; stir with whisk 2 min. Add powdered sugar, 1 cup at a time, stirring after each addition until blended; press onto bottom of prepared pan. Top with sprinkles; press into fudge to secure.
• Refrigerate 2 hours or until firm. Use foil handles to lift fudge from pan before cutting into pieces.

THE BEST KAHLUA AND COFFEE FUDGE!

Steps:

• Line a 8 or 9-inch square baking dish with aluminum foil, overlapping the sides slightly for easy removal; butter the foil on the insides, set aside.
• In a large, heavy saucepan, combine condensed milk, Kahlua, and coffee granules.
• Bring to a simmer over medium heat; simmer for 2 minutes, stirring constantly until mixture thickens slightly.
• Remove from heat. Stir in the chocolate morsels, stirring until melted and smooth. Add the pecans and vanilla, stirring well to combine.
• Spread evenly into aluminum lined pan.
• Refrigerate for 2 hours or more.
• Lift foil onto cutting board, peel fudge from foil and cut into uniform squares to serve.

CONFETTI FUDGE BITES

Steps:

• Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave chocolate, butter and water in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted. Add dry pudding mix; stir with whisk 2 min.
• Add powdered sugar, 1 cup at a time, stirring after each addition until blended. Stir in 1/4 cup sprinkles; press onto bottom of prepared pan. Top with remaining sprinkles.
• Refrigerate 2 hours or until firm.