2015 was definitely the year that I stepped up my "baking game". I look at baking in a similar way as I do interior design. I see a recipe I love, then I put a special little twist on it to make it my own.
I'm a chocolate lover by nature, and there's no better time of year to incorporate chocolate
If you like to bake homemade food items for Christmas gifts, these Maple Bacon Fudge squares will fit perfectly into kraft bags or small boxes to add to festive gift baskets.
My daughter always says "everything's just better with bacon". Judging from how fast these fudge squares disappeared from my kitchen, I'd say she's right!
Spray a square pan with Pam cooking spray so the fudge will not stick. There's nothing worse then ooey gooey fudge that you can't remove from the pan!
Add the 2 Tbsp of reserved chopped bacon pieces to the top of the fudge, pressing the bacon pieces down into the fudge with your fingers.
Wrap your fudge pan with aluminum foil and put into the refrigerator for a minimum of four hours.
This fudge is the perfect pairing of sweet & savory! Slice, share, and enjoy! Well.... try to share if you can.....this fudge lasted about an hour in my home!
Maple Bacon Fudge
- 12 strips maple-smoked bacon, with 2 strips reserved for garnish
- 1 1/2 cups NESTLÉ® TOLL HOUSE semisweet chocolate chips
- 1/2 cup peanut butter chips
- 1 (14-ounce) can sweetened condensed milk
- 4 tablespoons unsalted butter
- 1/2 teaspoon maple extract
Coat an 8-inch-square pan with cooking spray.
In a large skillet over medium heat, cook bacon, turning several times, until browned and done, 6 to 8 minutes. (I used turkey bacon because I'm kind of a health nut). Transfer to a paper towel-lined plate to drain. Chop finely. Reserve 2 of the chopped slices for garnish.
Combine all ingredients except bacon in a medium saucepan over medium-low heat. Stir continuously until chips and butter are melted, and mixture is thick and smooth. Remove from heat. Stir in bacon.
Pour into prepared pan. Sprinkle the reserved chopped bacon on top and lightly press with your fingertips. Cover with aluminum foil and chill in the refrigerator until firm, at least 4 hours, or preferably overnight.
Slice into 7 equal rows to create 49 squares.
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