Quick Fudge

I learned this recipe as a Pampered Chef Consultant.  It was a great, quick way to show off the qualities of the non-stick cookware.  It's not the fanciest fudges and I'm sure those who do make the fanciest of fudges may initially turn their noses up at the idea of quick fudge, but it's a great recipe to throw in when you want to add something more to whatever you've got going but just don't have the time or ingredients.  And actually, when I include this fudge in my holiday gift packages, it's usually the first one that they want the recipe for.  So here goes:

Dish:       Quick Fudge         

Ingredients:

1 12 oz. package semi sweet chocolate chips      

1 container chocolate frosting (not whipped type)

Directions:

Melt chips in a nonstick saucepan over medium-low heat stirring frequently.  Add frosting and stir together in sauce pan until blended. Mix in chopped nuts if desired. Pour into square baker or 8x8 or 9x9 lined with foil and chill in refrigerator until just set. Slice and serve.

Now if you want to change flavors you just match up the chips with the frosting.  For peanut butter I would match up a vanilla icing with peanut butter chips.  Great creative.  I'm thinking of doing a double layer with the chocolate on the bottom and peanut butter on top.  

You can also make this fudge into shapes using a cookie press.  I would recommend placing a cookie sheet in the freezer.  When nice and cold, press the fudge using your cookie press onto the cookie sheet.  Don't use parchment paper, it won't stick and come off the press properly.  Allow them to set up and remove with a small spatula.  Store in an airtight container with the layers separated with wax or parchment paper.  Enjoy!