Piña Colada Fudge Recipes

PIñA COLADA FUDGE RECIPE - (4.4/5)

Steps:

• 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 1/4 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.

PINA COLADA

Steps:

• Mix ingredients in blender until smooth; pour into glasses; garnish with pineapple wedges and maraschino cherries if desired.
• Note: This recipe is my adaptation of "The Authentic Piña Colada" printed on back of the Coco Lopez Real Cream of Coconut® can, which is the same as this but uses all (3 ounces) regular rum only ~ It's a great drink but I just love the inclusion of part coconut rum to make it even better!

PINA COLADA FUDGE

Steps:

• Line 8 or 9” square pan with foil, extending foil over edges.
• Place chips in medium microwave-safe bowl.
• Microwave on HIGH for 1-2 minutes or until melted, stirring every 15 seconds until smooth.
• Reserve 1/4 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.
• To toast macadamia nuts and coconut, spread on separate small cookie sheets; bake at 350°F.
• for 5 to 8 minutes or until light golden brown, stirring occasionally.

PINA COLADA

Steps:

• 1. Combine all ingredients in a blender. Blend until smooth. Divide among chilled glasses, garnish with pineapple wedges and leaves, and serve immediately.