Lemon Fudge

In our home growing up, it was a holiday tradition to have a big pan of my mom’s Rocky Road Fudge in the fridge. This recipe for Lemon Fudge is a fun flavor twist on the classic fudge. Now we can have 2 pans of fudge in our refrigerator, choose a flavor or have both!

3-4 lemons
1/2 cup sugar
1 can sweetened condensed milk
1/2 cup butter
3 cups white chocolate chips
zest of 1/2 a lemon, very fine
yellow food coloring
sprinkles

Line an 8″x8″ square pan with parchment paper. To make the lemon simple syrup, use a peeler to peel strips of just the yellow of one lemon (you don’t want the white part). Juice the lemons until you have 1/2 cup strained lemon juice (free of pulp and seeds), I had large lemons and only needed 2. Place the peel strips, lemon juice, and sugar in a heavy-bottom saucepan over medium heat. Bring to a boil and cook stirring often for 7-10 minutes, until thickened and reduced by about half. It should be the color of pale honey. Set aside.

Combine the sweetened condensed milk, butter, and white chocolate in a medium heavy-bottom saucepan. Stir over low heat just until warm and everything melts and combines (be so careful so the white chocolate doesn’t seize). Take off heat and stir in the lemon syrup, lemon zest, and as many drops of yellow food coloring to make the desired color. Pour the mixture into the lined baking pan. Top with sprinkles. Leave for 30 minutes to cool at room temperature, then cover with plastic wrap and refrigerate overnight. Cut into squares and serve. Recipe found at sugarsaltmagic.com.

Graham Cracker Coconut Bars

Just five ingredients and you have Graham Cracker Coconut Bars, YUM!

2 cups graham cracker crumbs
2 cups shredded coconut
1 (14 oz) can sweetened condensed milk
1/4 cup butter, melted
4 (1.55 oz) milk chocolate candy bars

Preheat oven to 400°. Line 8″x8″ or 9″x9″ baking pan with foil and spray with nonstick spray. In a bowl, stir together graham cracker crumbs and coconut. Pour in sweetened condensed milk and melted butter, stir until well combined. Press mixture evenly into prepared pan. Bake 12-15 minutes, just until edges are barely starting to turn golden. Remove and cool completely. Melt milk chocolate bars (can use  1 cup milk chocolate chips) slowly in microwave until just melted and smooth. Spread evenly over cooled bars. Sprinkle with mini chocolate chips and nuts if desired. Chill until chocolate is set. Holding edges of foil, remove bars from pan onto cutting board. Peel back foil from sides and cut into bars.

Chocolate Chip Coconut Fudge Bars

I combined a couple of my favorite recipes today, yummy!

Chocolate Chip Coconut Base & Topping
1 cup butter, softened
1/2 cup sugar
3/4 cup brown sugar
1 egg
2 tsp vanilla
2¹/3 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup mini chocolate chips
1 cup shredded coconut

Fudge Filling
1 (14 oz) can sweetened condensed milk
2 cups semi sweet chocolate chips
2 tsp vanilla
1 cup chopped walnuts

Preheat oven to 350°. With electric mixer, in large bowl cream butter, sugar, and brown sugar. Add egg and vanilla; mix well. Add flour, baking soda, and salt. Stir in mini chocolate chips and coconut. Press 3/4 of dough into sprayed 15″x10″ baking sheet pan (I use my fingers sprayed with nonstick spray). Set aside and prepare the fudge filling.

In a small saucepan, stir together sweetened condensed milk and chocolate chips. Heat over low to medium-low heat just until chips are melted. Remove from heat and stir in vanilla and walnuts. Mixture will be thick. Drop by spoonfuls over dough in pan. Evenly spread fudge filling over entire dough surface. Using your hands sprayed with nonstick spray, drop remaining 1/4 chocolate chip coconut dough by little bits evenly over surface of the fudge filling. Press down just a little to flatten dough bits. Bake 25 minutes. Remove and cool completely to cut into clean squares. Oh course, cut and eat sooner if you can’t wait!

Crustless Coconut Custard Pie

So easy and delicious. A quick dessert to make for pop-in guests or add to your holiday menu.

1 (14 oz) can sweetened condensed milk
1½ cups water
1/3 cup baking mix (Bisquick or the like)
3 eggs
1/4 cup butter, softened
1½ tsp vanilla
1 cup flaked coconut

Preheat oven to 350°. In blender, combine sweetened condensed milk, water, baking mix, eggs, butter, and vanilla. Blend on low speed 3 minutes. Pour into sprayed 9″ deep dish or 10″ pie plate; let stand 5 minutes. Sprinkle coconut evenly over top. Bake 35-40 minutes or until knife inserted near edge comes out clean (will still be a bit jiggly in the center but firms up as it cools). Serve warm or cooled. A big dollop of sweet whipped cream on top would be great! Refrigerate leftovers.

One Year Ago: Peanut Butter Brownie Pie

Two Years Ago: Biscoff Cookie Cupcakes

Three Years Ago: Iced Molasses Cookies

Four Years Ago: Pumpkin Sweet Rolls

Ultimate Turtle Brownies

Not your everyday brownies…but should be!

1 (15.25 oz) box chocolate cake mix
1/3 cup oil
2 eggs
1 cup each white chips, milk chocolate chips, semisweet chocolate chips, dark chocolate chips
1/2 cup butter
1 (14 oz) can sweetened condensed milk
32 Kraft caramels, unwrapped

Preheat oven to 350°. Spray a 13″x9″ baking pan with nonstick spray. Combine cake mix, oil, and eggs. Mix in all the chips. Press half of the mixture into bottom of prepared baking pan (will be a thin layer). Bake 10 minutes.

While baking, in medium saucepan, combine butter, sweetened condensed milk, and caramels. Heat over medium-low heat until melted and smooth (stir constantly). Pour over partially baked brownies in baking pan. Top with remaining brownie mixture, sprinkle over caramel mixture with your fingers (a bit messy) to make an even layer. Brownie mixture will not totally cover the caramel mixture, pat down a bit, it will spread and bake up nicely. Return to oven and bake 25-30 minutes. Remove, cool 20 minutes and run knife around edges. Cool completely before cutting into bars. Recipe found at allfood.recipes.

One Year Ago: Soft & Thick Snickerdoodles

Two Years Ago: Dark Chocolate Snack Cake

Three Years Ago: Chocolate Cupcakes with Strawberry Buttercream

Four Years Ago: Date Nut Pinwheel Cookies

Halloween Peanut Butter Oatmeal Bars

A festive Halloween treat!

Oatmeal Cookie Base & Topping:
1 cup butter, softened
2 cups brown sugar
2 eggs
1 tsp vanilla
3 cups old fashioned oats
2½ cups flour
1 tsp baking soda
1/2  tsp salt

Preheat oven to 350°. In large bowl with electric mixer, cream butter and brown sugar.  Mix in eggs and vanilla.  Combine oats, flour, baking soda, and salt; mix into creamed mixture. Press two-thirds of the dough into a sprayed 9″x13″baking pan.

Creamy Orange Peanut Butter Center:
2 Tbl butter
1 can (14 oz) sweetened condensed milk
1 cup Reese’s Peanut Butter chips
1 cup Ghirardelli White Melting Wafers
1 tsp vanilla
7 drops each red & yellow food color
Halloween sprinkles

In a saucepan, combine butter, sweetened condensed milk, peanut butter chips, and white wafers.  Cook and stir over low heat just until chips and wafers are melted. Remove from heat; stir in vanilla and food color. Spread over crust. Using your hands, sprinkle remaining oatmeal dough evenly over creamy mixture, sprinkle with Halloween sprinkles, and pat down gently.  Bake for 30-35 minutes or until golden brown (you may want to lay a piece of foil over for the last 10-15 minutes so it doesn’t get too brown). Cool. Cut into squares.

One Year Ago: Spiced Pumpkin Chocolate Chip Scones

Two Years Ago: Sweet Honey Butter Rolls

Three Years Ago: Apple Oatmeal Spice Cake

Toffee Chocolate Bars

A quick little something. A little bit like eating Almond Roca but much better. It has tender shortbread crust with caramely middle, creamy milk chocolate and a little toffee crunch. A Sweet Little Treat!

Base Layer:
3/4 cup butter,softened
3/4 cup brown sugar
1½ cups flour
Creamy Center Layer:
1 (10 oz) can sweetened condensed milk
2 Tbl butter

Topping Layer:
1¾ cups milk chocolate chips
1¹/3 cups toffee bits
Instructions:

Preheat oven to 350°. Spray 9″x13″ baking pan. Cream together butter, brown sugar and add flour; mix until well blended and mixture sticks together. Press into prepared pan. Bake 20 minutes or until light golden. Leave oven on.

Prepare center layer while base bakes. Heat sweetened condensed milk and butter in heavy pan, stirring constantly over medium heat for 5-10 minutes or until thickened. Drop in globs over base layer and gently spread. Bake 10-12 minutes or until golden. Sprinkle chocolate chips evenly over top. Bake for 1-2 minutes longer or until chocolate is shiny and soft. Remove from oven and spread chocolate evenly. Sprinkle toffee bits evenly on top, pressing lightly into chocolate. Cool completely and cut into bars.

One Year Ago: Nutter Butter Chocolate Cake

Two Years Ago: Peanut Butter & Chocolate Fudge Cream Pie

Three Years Ago: Blueberry Muffins

If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Cool Mint Oreo Fudge

Easy chocolate fudge with a bonus of a little crunch and mint. Quick and delicious!

2 cups semisweet chocolate chips
1 cup milk chocolate chips
1 (14 oz) can sweetened  condensed milk
dash salt
1½ tsp vanilla
10 Cool Mint Oreos, chopped

Line a 8″x8″ or 9″x9″ square pan with foil, extending foil over ends. In large heavy saucepan over low heat, combined semisweet chocolate chips, milk chocolate chips, sweetened condensed milk, and salt; heat just until chips are melted. Remove from heat and stir in vanilla. Stir chopped Oreos into fudge mixture. Press into prepared pan. Chill 2 hours or until firm. Remove from pan by lifting edges of foil, peel foil away from fudge. Cut into squares. Adapted recipe from eaglebrand.com.

One Year Ago: Jungle Animal Cookies Truffles

Two Years Ago: Chocolate Pecan Pie Truffles

Chocolate Coconut Cookie Bars

A recipe that calls for chocolate, sweetened condensed milk and a whole package of coconut? Yes, I would like some! Oh wow, I would really like to eat a whole pan of these! The recipe comes from tasteofhome.com.

Chocolate Cookie Layer:
1¼ cups flour
1/3 cup unsweetened cocoa
2/3 cup sugar
1/4 cup brown sugar
1/4 tsp salt
1/2 cup cold butter
2 eggs, beaten

Preheat oven to 350°. In large bowl, stir together flour, cocoa, sugar, brown sugar, and salt. Cut cold butter into dry ingredients until crumbly. Mix in eggs. Press mixture into sprayed 13″x9″ baking pan. Bake 8 minutes.

Coconut Layer:
1 (7 oz) package flaked coconut
1 (14 oz) can sweetened condensed milk

Sprinkle coconut over baked chocolate cookie layer. Drizzle sweetened condensed milk over coconut and gently spread. Return to oven and bake 20-25 minutes longer or until lightly browned. Remove from oven to wire cooling rack.

Chocolate Frosting Layer:
2 cups semisweet chocolate chips
1/2 cup creamy peanut butter

Melt chocolate chips and peanut butter together in microwave, stir until smooth. Spread evenly over coconut layer. Cool on wire rack. When chocolate frosting layer is set, cut into bars.

One Year Ago: Coconut Spice Bars

Two Years Ago: Applesauce Oatmeal Spice Cake

Chocolate Fudge Pumpkin Oat Bars

Just mixing some of my favorites together!

Pumpkin Oat Batter:
1/2 cup butter, softened
1 cup pumpkin puree
2 cups brown sugar
2 eggs
3 cups oats
2½ cups flour
1 tsp baking soda
1/2  tsp salt

Chocolate Fudge Filling:
2 Tbl butter
1 can (14 oz) sweetened condensed milk
2 cups semisweet chocolate chips
1 cup chopped walnuts (optional)

Preheat oven to 350°. In large mixing bowl, cream butter, pumpkin, and brown sugar.  Beat in eggs.  Combine oats, flour, baking soda, and salt; stir into creamed mixture. Press two-thirds of pumpkin oat mixture into greased 15″x10″ sheet pan (easiest with hand sprayed with nonstick cooking spray).

In saucepan make chocolate filling, combine butter, sweetened condensed milk, and chocolate chips.  Cook and stir over low heat until chocolate is melted.  Remove from heat; stir in walnuts if using.

Spread chocolate filling over pumpkin oat mixture in baking pan. Pinch pieces of remaining pumpkin oat mixture and evenly drop over chocolate filling (very sticky, use cooking spray on fingers). Pat down gently.  Bake 25 minutes or until golden brown. Cool. Cut into squares.

One Year Ago: Apple Fritter Cake

Two Years Ago: Orange Cream Swirl Brownies