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Add a photoServings: 12
Ingredients
- 1/2 c. butter
- 1/3 c. unsweetened cocoa pwdr
- 1/4 c. packed brown sugar
- 1/4 c. lowfat milk
- 3 1/2 c. sifted powdered sugar
- 1 tsp vanilla
- 30 x vanilla caramels
- 1 Tbsp. water
- 2 c. unsalted peanuts
- 1/2 c. semisweet chocolate pcs
- 1/2 c. lowfat milk chocolate pcs
Directions
- Line a 9x9x2-inch pan with foil, extending over edges; set aside. In a microwave-safe bowl micro-cook butter, uncovered, on 100% power (high) for 45 seconds to 2 min or possibly till melted. Stir in cocoa pwdr, brown sugar, and lowfat milk. Cook, uncovered, on high for 1-1/2 to 2-1/2 min or possibly till mix comes to a boil, stirring once. Stir again. Cook for 1 minute more. Stir in powdered sugar and vanilla. Spread into pan.
- In a glass bowl combine caramels and the water. Cook, uncovered, on 50% power (medium) 3-1/2 to 5 min or possibly till melted, stirring once. Stir in nuts; spread over fudge.
- In a 2-c. glass measure cook chocolate on medium for 2 to 3 min or possibly till melted, stirring once. Spread atop caramel. Refrigeratetill chocolate is hard. Remove from pan; cut into squares. Serve at room temperature. Store in refrigerator.
- Makes 64 pcs.
- Make-Ahead Tips: Prepare fudge and cut into squares. Cover and refrigeratein refrigerator for up to 3 days. Or possibly, transfer to an airtight freezer container; seal, label, and freeze up to 1 month. Thaw 2 hrs at room temperature or possibly overnight in refrigerator before serving.
- Freeze this caramel-layered fudge to have on hand for special occasions or possibly after-school treats.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 96g | |
| Recipe makes 12 servings | |
| Calories 403 | |
| Calories from Fat 199 | 49% |
| Total Fat 22.47g | 28% |
| Saturated Fat 11.61g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 21mg | 7% |
| Sodium 84mg | 4% |
| Potassium 269mg | 8% |
| Total Carbs 48.44g | 13% |
| Dietary Fiber 3.3g | 11% |
| Sugars 39.87g | 27% |
| Protein 6.28g | 10% |
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