Gingerbread Chocolate Fudge
- The Rainbow Team
- May 12, 2015
- 1 min read
Ingredients
(24 bars)
Fudge Layer
4 oz White Chocolate
6 Tbls Butter
1/3 C water
1 small package Gingerbread Pudding
3 Cups Powered Sugar
Chocolate Topping
4 oz Semi-Sweet Chocolate
2 Tbls Butter
3-5 Gingersnap Cookies (optional)
Instructions
In a large bowl, place White Chocolate, 6 Tbls Butter, and Water. Heat in microwave for 2 minutes. Stir to combine.
Add Pudding mix and stir until smooth.
Add 1 cup of Powered Sugar at a time. Stir until fully incorporated.
Add to foil lined 8x8 pan and press into place.
Melt 4 oz Chocolate and 2 Tbls butter. Melt in microwave for 1 minute and stir until melted and combined.
Spread over bottom layer and add crumbled Gingersnap cookies.
Cool for two hours and cut into 1x1 squares with a clean knife.
Enjoy!
This fudge will store between sheets of waxed paper in airtight container in refrigerator up to 2 weeks.
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