Sweet And Salty Chocolate Bacon Fudge Food

SWEET AND SALTY HALLOWEEN FUDGE

Steps:

• Line 8-inch square pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray foil with cooking spray. In 2-quart saucepan, heat condensed milk, chocolate chips and butter over medium heat 6 minutes, stirring frequently, until smooth. Remove from heat; stir in vanilla. Fold in chopped malted milk balls and pretzels.
• Pour mixture into pan, spreading evenly with spatula. Top with candy corn, pressing gently to adhere. Refrigerate 1 hour or until firm. Use foil to lift from pan. Cut into 5 rows by 5 rows. Store covered in refrigerator.

SWEET AND SALTY FUDGE

Steps:

• Line an 8-inch square baking pan with aluminum foil. Coat the foil with cooking spray.
• In a medium saucepan over low heat, combine the chocolate chips and sweetened condensed milk. Cook, stirring, until melted and smooth, 6 to 8 minutes. Pour the mixture into the prepared baking pan and spread to even out the surface. Top with spoonfuls of the peanut butter. Using a skewer or butter knife, swirl the peanut butter into the chocolate mixture. Sprinkle over the crushed chips and pretzels. Let the fudge cool for 30 minutes on the counter, then lightly cover and refrigerate for 1 hour.
• Lift the foil out of the pan and peel it from the fudge. Cut into small squares to serve.

SWEET AND SALTY CHOCOLATE BACON FUDGE

Steps:

• 1. Line an 8 x 8 inch baking pan with foil. Grease the foil with cooking spray. 2. In a medium saucepan, combine the chocolate, milk, butter and cream. Cook over low heat and stir until chocolate melts and mixture is smooth. Remove from heat. 3. Crumble bacon and reserve 1/4 cup. Stir pecans and remaining bacon into chocolate mixture. Spoon mixture into prepared pan. Smooth top with spatula. 4. Sprinkle reserved 1/4 cup bacon over chocolate mixture, pressing down gently. Cover and chill for 4 hours or until set. 5. Cut into squares to serve. Makes about 64 pieces

MAPLE-BACON WHITE CHOCOLATE FUDGE

Steps:

• Line a 9-in. square pan with foil; grease foil with 1 teaspoon butter. Heat bacon according to package directions. Crumble bacon and set aside., In a large microwave-safe bowl, combine baking chips, condensed milk, flavoring and remaining butter. Microwave on high 1 minute; stir until smooth. (If chips aren't completely melted, microwave in 10- to 20-second intervals until melted; stir until smooth.) Stir in bacon; pour into prepared pan. Refrigerate, covered, 2 hours or until firm. , Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares., To make ahead: Store fudge, layered between waxed paper, in an airtight container in the refrigerator. Serve at room temperature., Freeze option: Wrap fudge in waxed paper, then in foil. Place in freezer containers and freeze. To thaw, bring wrapped fudge to room temperature.

SWEET AND SALTY FUDGE BARS

Steps:

• LIne a 9x13-inch baking pan with parchment paper, overlapping the two longer ends for easy removal.
• Place pretzels, graham cracker cookie pieces, and marshmallows in a large bowl.
• Combine chocolate and sweetened condensed milk in a heatproof bowl. Bring water to a boil in a saucepan. Remove from heat. place bowl over water making sure the water does not touch the bottom of the bowl. Stir occasionally until the chocolate is melted and combined with sweetened condensed milk.
• Spoon chocolate mixture over pretzel mixture. Stir to combine. Press mixture into prepared baking dish. Drizzle with melted chocolate.
• Chill 1-2 hours or until set; cut into squares.

FUDGY BACON SUPREME

Steps:

• For fudge, melt chocolate chips in a saucepan over very low heat . When the chips are nearly all melted, stir in the condensed milk until the mixture is very smooth and creamy, and add the vanilla extract and a pinch of salt. Pour the fudge into a square 9x9-inch pan, and refrigerate until firm, at least 2 hours.
• For ganache topping, place heavy cream and chopped milk chocolate into the top of a double boiler over simmering water, and stir until the chocolate has melted and the mixture is smooth. Remove from heat, and pour the ganache over the chilled fudge in an even layer. Return to refrigerator for at least 2 more hours to chill.
• Slice bacon into 1/2-inch squares, and place into a large, deep skillet. Cook over medium heat, stirring occasionally, until evenly browned and very crisp, about 10 minutes. Drain the bacon on a paper towel-lined plate. Sprinkle bacon bits with a pinch of salt.
• Spread the bacon bits over the ganache layer, pressing the bacon lightly into the fudge. Return to refrigerator, chill until bacon is cooled, at least 30 minutes; cut into squares.