Chocolate Raspberry Fudge Food

CHOCOLATE RASPBERRY FUDGE

Steps:

• In a microwaveable bowl, place 2 cups of milk chocolate chips. Microwave in 30 second intervals, stirring between each, until chocolate is completely melted. Stir in can of chocolate frosting and mix until completely combined. Pour into a foil-lined 9x9" pan.
• In a separate microwaveable bowl, place 2 cups of white chocolate chips. Microwave in 30 second intervals, stirring between each, until completely melted. Stir in 1/2 can of white frosting and mix until completely combined. Fold in 2/3 cup of raspberry preserves pour over the top of the chocolate fudge mixture.
• Let it set up in the fridge (about 1 hour).
• Cut up into 1x1" squares to serve.

5 MINUTE DARK CHOCOLATE RASPBERRY FUDGE

Steps:

• Spray a 8 or 9-inch square pan with baking spray and line with parchment paper.
• In a large microwave safe bowl, combine dark chocolate chips and sweetened condensed milk
• Heat on high heat in 30 second intervals, stirring in between, until nice and smooth.
• Stir in raspberry jam, vanilla extract, and salt until combined.
• Remove 1/3 cup white chocolate chips form the pacakge and set aside.
• Add remaining white chocolate chips to the mixture and stir. The dark chocolate mixture will be still be warm at this point so the chips will melt partially and create a marbling effect - depending on how hot it is.
• Spoon the fudge mixture into the prepared pan and refrigerate until firm.

DARK CHOCOLATE RASPBERRY FUDGE

Steps:

• Place baking chips in a single layer on a small baking sheet. Freeze 30 minutes. Line a 9-in. square pan with foil; grease foil with butter. , In a large microwave-safe bowl, combine dark chocolate chips and milk. Microwave, uncovered, on high for 2 minutes; stir. Microwave in additional 30-second intervals, stirring until smooth. Stir in liqueur and salt. Add white baking chips; stir just until partially melted. Spread into prepared pan. Refrigerate 1 hour or until firm., Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.

BEST EVER CHOCOLATE RASPBERRY BROWNIES

Steps:

• Heat oven to 180C/160C fan/gas 4. Line a 20 x 30cm baking tray tin with baking parchment. Put the chocolate, butter and sugar in a pan and gently melt, stirring occasionally with a wooden spoon. Remove from the heat.
• Stir the eggs, one by one, into the melted chocolate mixture. Sieve over the flour and cocoa, and stir in. Stir in half the raspberries, scrape into the tray, then scatter over the remaining raspberries. Bake on the middle shelf for 30 mins or, if you prefer a firmer texture, for 5 mins more. Cool before slicing into squares. Store in an airtight container for up to 3 days.

RASPBERRY AND WHITE CHOCOLATE FUDGE BROWNIES

Steps:

• Preheat oven to 325 degrees F. Butter 8-inch non-stick square baking pan. Stir 6 ounces white chocolate in large metal bowl set over saucepan of simmering water until melted and smooth, or use a microwave. Set aside to cool slightly.
• Stir flour and salt in small bowl to blend. Set aside. Using electric mixer beat sugar and butter in large bowl to blend. Mix in eggs, vanilla and almond extract. Mix in melted white chocolate. Stir in flour mixture just until blended - do not overmix. Stir in white chocolate chips. Gently stir in raspberries just until distributed evenly. Transfer batter to prepared pan, spreading evenly.
• Bake until top is golden and tester inserted into center comes out with moist crumbs attached, about 40 minutes if using fresh raspberries or 45 minutes if using frozen raspberries. Cool in pan.
• Cut into 16 squares. Transfer to platter and serve.

DARK CHOCOLATE RASPBERRY FUDGE

Steps:

• Cover a 9 x 9 or an 8 x 8 baking dish with foil. Set aside.
• In a medium sized sauce pan, melt chocolate chips and sweetened condensed milk over medium low heat.
• Melt chocolate slowly, stirring frequently.
• Add raspberry extract when chocolate begins to melt.
• Heat until chocolate chips are melted and the mixture is smooth and becomes more shiny.
• Pour fudge into prepared dish. Smooth the fudge out into the dish. Tap dish on counter to get the fudge to settle into the dish.
• Allow about four hours to set up at room temperature.
• Cut and enjoy! (I like to refrigerate my fudge before I cut it-I get cleaner cuts).
• Store fudge in an airtight container at room temperature.

DARK CHOCOLATE RASPBERRY FUDGE

Steps:

• Line the baking tray with foil or lightly-greased parchment paper and set aside.
• Place the dark chocolate chips and dark chocolate frosting in a microwave-safe bowl. Microwave for 90 seconds at 70 percent power. Use the residual heat to stir the mixture well until the chocolate is fully melted and smooth. This may take a minute or two. If necessary, microwave for additional 15 second intervals.
• Pour the chocolate into the prepared pan and spread evenly. If thin, refrigerate an hour or so to firm before adding the next layer.
• Place the white chocolate chips and white or vanilla frosting in a microwave-safe bowl. Melt according to the instructions above. Stir until very smooth.
• Stir in the raspberry preserves. Scrape the mixture over the chocolate fudge and spread evenly.
• Chill until very firm, about 2 hours. Cut into squares.

RASPBERRY FUDGE BARS

Steps:

• Preheat oven to 350 degrees.
• Beat butter and sugar together, beat in flour and salt.
• Reserve 11/2 cups, press the rest on the bottom of a 9x13 inch pan and bake for 10-12 minutes.
• Microwave 1 cup of chocolate chips with sweetened condensed milk until chips are melted and consistency is smooth. Spread/pour over crust.
• Mix nuts into reserved crumbs and sprinkle over fudge layer, drop dollops of jam over top, then sprinkle with remaining 1 cup of chocolate chips.
• Bake 25-30 minutes.
• Cool on wire rack.
• Cut into bars.