Chocolate Macaroons and Chocolate Peanut Butter Fudge

Two recipes that are a must to make at Christmastime for me are Chocolate Macaroons and Chocolate Peanut Butter Fudge. Both of these recipes are easy to make and can be made quickly.

The fudge, which tastes like Reese's Peanut Butter Cups, can me made, wrapped, and frozen for up to six weeks. The macaroons, if in an airtight container will good for at least two weeks.

Prep time: 15 min. Cook Time: 5 min. Ready in: 20 min.

Yields: 2 pounds

Please Note: Fudge must be cooled in the refrigerator for one hour before cutting.

Whether you make one or two batches of these macaroons you will have leftover sweetened condensed milk. When this happens here are a few things that you can use the leftover milk for.

Fruit Dip

Mix 4 ounces of cream cheese with 1/2 of a can of sweetened condensed milk. Stir in 1 tablespoon of lemon juice. This makes a delicious fruit dip.

Spread for toast or on cookies

When my grandmother was alive she would take the can of sweetened condensed milk and boil the entire can in a pot of water for thirty minutes. We would then spread it on toast after the can had cooled enough to open and use.

With the leftover milk simply heat it pour it into a saucepan, heat it, then pour it into a container. Store in the fridge until you're ready to use it.

1. Line an 8 x 8" pan with wax paper.
2. In a saucepan on medium high setting melt the peanut butter chips with the condensed milk stirring until melted.
3. Remove the saucepan from the stove and stir into the pan the icing sugar, salt and vanilla.
4. Once ever thing is well mixed pour and spread evenly into the square wax paper lined pan.
5. Set the pan aside while making the chocolate topping.
6. In a saucepan on the medium setting melt the Baker's chocolate with the butter stirring while it all melts together.
7. Once melted pour evenly over the peanut butter mixture.
8. Set in the refrigerator to cool for at least one hour before cutting.
9. When you're ready to cut the fudge carefully pull the wax paper away from the sides of the pan and set the fudge with the wax paper onto a cutting board. With a sharp knife press down to cut.
10. Store in an airtight container either in the fridge or if you are freezing the fudge wrap in plastic wrap and freeze.
11. ENJOY!

• 1 Pkg. of Hershy Peanut Butter Chipits
• 1 Can of Sweetened condensed milk
• 1 1/4 Cups of Icing or powdered sugar
• Pinch of Salt
• 1/8 Cup of butter or margarine
• 2 Baker's Semi-Sweet Chocolate squares

If you prefer a nutty chocolate fudge, you can find a recipe by this author at Chocolate Fudge Easiest Ever.