Please remember that I don’t eat this stuff so I did not make this recipe. I’m just posting so you can try it!
INGREDIENTS:
1 can chocolate frosting
1 can coconut pecan frosting
1 cup chocolate chips (6 oz)
1 cup vanilla chips (6 oz)
2 cups chopped pecans (split)
2 cups sweetened shredded coconut (split)
additional 1/4 cup each of the pecans and coconut for topping
DIRECTIONS:
1: Line 9-inch square pan with foil, extending foil over 2 opposite sides of pan. Spray foil with no-stick cooking spray.
2: In medium microwavable bowl, microwave chocolate chips on High 1 minute, stirring after 30 seconds, then in 15 second intervals, stirring after each, until melted.
3: Add the chocolate frosting, 1 cup of nuts and 1 cup of coconut to the melted chocolate mixture and stir until mixed. Immediately spread in pan.
4: In medium microwavable bowl, microwave vanilla chips on High 1 minute, stirring after 30 seconds, then in 15 second intervals, stirring after each, until melted.
5: Add the pecan frosting, 1 cup of nuts and 1 cup of coconut to the melted vanilla mixture and stir until mixed. Immediately spread in pan over the chocolate mixture.
6: Sprinkle 1/4 cup of nuts and 1/4 cup of coconut over the fudge.
7: Refrigerate 1 1/2 hours or until firm. Remove foil and cut into squares. Store covered in refrigerator. You can also freeze and serve frozen for a firmer fudge.
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Darlene’s Tips: If you would like just black and white layered fudge with no nuts or coconut, simply melt chocolate morsels to mix with chocolate frosting and white morsels to mix with vanilla frosting then layer.
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