Easy German Chocolate Fudge Recipe 455 Food

EASY GERMAN CHOCOLATE FUDGE RECIPE

Steps:

• Break up the package of Chocolate Almond Bark (melting chocolate); it comes in a long piece of chocolate, with indentations of squares. Break it up where the squares are visible. You can pierce the chocolate where the indentations are with a knife for easier breaking or separating. Once the chocolate is broken up, place it in a microwave safe bowl with the butter, and Eagle-brand milk, and microwave on 20 second intervals for about 2 - 3 minutes, until the chocolate is completely melted, and you have stirred all ingredients together, The ingredients should be stirred until silky, smooth and shiny. Place a piece of parchment paper in the bottom of a 9 X 9 inch dish, and pour the Chocolate Fudge into the dish, and smooth out evenly with the back of spoon or spatula. Place dish in the refrigerator for one hour before adding the topping.
• When the chocolate fudge has set up, or is firm to the touch, make the topping. In a heavy saucepan, add the milk, sugar, butter, vanilla, and bring to a boil, stirring constantly. Cook over medium low to low heat for about 3 minutes, stirring constantly, or until the mixture begins to thicken, resembling thick pudding. Remove from the heat, and stir in the coconut and pecans. Let cool for about 15 - 20 minutes, give it a good stir, then spread the warm topping on top of the chocolate fudge. Place the dish back in the refrigerator for at least 4 hours to set, or overnight for best results.
• When fudge is completely set, cut in one inch squares and serve. Enjoy!

CHOCOLATE FUDGE 'BOX' BROWNIE CHEESECAKE RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• Prepare the brownie batter and pour into greased springform pan.
• Bake until set, about 20-25 minutes.
• Meanwhile, beat the cream cheese and sugar until incorporated. Add beaten eggs and vanilla, and beat again until smooth.
• Remove brownies and lower oven temperature to 325˚F (165˚C).
• Pour cheesecake batter over brownie bottom, and bake for 50 minutes until set and slightly jiggly.
• Remove cheesecake and refrigerate for 4 hours, or overnight.
• Heat or microwave whipping cream to just before boiling and pour over chocolate chips. Stir continuously until the chocolate is melted and smooth.
• Allow the ganache to sit for 10-15 minutes.
• Transfer cheesecake to a baking pan with a wire rack. In a circular motion starting from the inside out, pour the ganache glaze over the cheesecake making sure to cover all sides.
• Allow ganache to cool and set for 30 minutes.
• Enjoy!