Fudge Nut Balls Recipes

NUT FUDGE

Steps:

• Line a 13x9-in. pan with foil; butter the foil with 1 tablespoon butter and set aside. Break German chocolate into 1-in. pieces; place in a bowl. Add the chocolate chips and marshmallow creme; set aside., In a large saucepan, bring the sugar, milk and remaining butter to a boil over medium heat, stirring often. Reduce heat; simmer, uncovered, 6 minutes, stirring occasionally. Slowly pour over chocolate mixture; stir until mixture is smooth and blended. Stir in nuts., Pour into prepared pan. Let stand at room temperature until cool. Cut into 1-in. squares. Store in an airtight container in the refrigerator.

FUDGE NUT BALLS

Steps:

• 1. Place the chocolate and butterscotch morsels in double boiler and melt. (Can do in regular pan on very low heat -- do not cook, simply melt.)
• 2. Add milk and stir till blended
• 3. add marshmallow creme and stir
• 4. add 1/2 C chopped walnuts and raisins
• 5. Form into balls and roll in the other 1/2 C chopped walnuts
• 6. NOTE: You will need to work quickly as this sets up pretty fast...

~ CHERRY FUDGE NUT BALLS ~

Steps:

• 1. In a medium saucepan, over low heat - melt chocolate in the milk.
• 2. Once melted add the confectioners' sugar and whisk until smooth. Fold in the cherries and nuts. Chill until cool enough to roll in balls, not so stiff that the coconut and nuts won't stick. You want them a little sticky.
• 3. Have nuts and coconut ready. I spread each on paper plates. I use about a 1 inch cookie scoop for the size of the balls. Roll into balls and roll in nuts or coconut or both. Chill well. When not eating, keep them chilled as well.

FUDGE BALLS

Steps:

• Microwave chocolate, milk and coffee in large microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
• Stir in nuts and vanilla. Spread into 8-inch square pan. Refrigerate 2 hours or until firm enough to handle.
• Shape into 1-inch balls. Roll in desired coatings.

CHOCOLATE NUT FUDGE ROLLS

Steps:

• In a large heavy saucepan, melt butter and chocolate over low heat. Add sugar, milk, honey and salt. Bring to a boil over medium heat, stirring occasionally. Cover and continue to boil for 2 minutes. Uncover and cook, without stirring, until a candy thermometer reads 240° (soft-ball stage). Remove from the heat; stir in vinegar. , Let cool to 110°. Add vanilla; beat vigorously until mixture thickens and loses it gloss, about 8-10 minutes. Turn onto a buttered baking sheet. Let stand until cool enough to handle. Knead for 2-3 minutes. Shape into 4x1-1/2-in. rolls. Place on waxed paper-lined baking sheets; chill for 3-4 hours. , In a microwave, melt chocolate chips and shortening; stir until smooth. Dip rolls in chocolate; allow excess to drip off. Roll in nuts. Place on waxed paper-lined baking sheets and chill until firm. Cut into 1/4-in. slices.

FUDGE NUT OATMEAL BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat 1 cup butter and brown sugar in a large bowl until smooth and creamy. Stir in eggs, 2 teaspoons vanilla extract, and 1/2 teaspoon almond extract; mix well. Combine oats, flour, sliced almonds, baking soda, and 1 teaspoon salt in another bowl; stir into butter mixture until batter is just mixed. Spread 2/3 batter into a 10x15-inch rimmed baking sheet.
• Heat chocolate chips, condensed milk, 2 tablespoons butter, and 1/2 teaspoon salt in a saucepan over medium heat until chocolate is melted, about 5 minutes, stirring occasionally. Remove from heat and stir in remaining 2 teaspoons vanilla extract and 1/2 teaspoon almond extract. Spread chocolate mixture into baking sheet over oat batter. Spoon remaining 1/3 oat batter over chocolate.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

FUDGE NUT BARS

Steps:

• For cookie dough cream together margarine and sugar.
• Mix in eggs and vanilla.
• In separate bowl sift flour, soda and salt.
• Add dry ingredients to creamed mixture. Set aside while you make the filling.
• For fudge filling: in a saucepan over boiling water, mix chocolate chips, sweetened condensed milk, margarine and salt.
• Stir until chips are melted and mixture is smooth.
• Remove from heat and stir in nuts (if using) and vanilla.
• Spread about 2/3 of the dough in bottom of greased 15x10 inch jelly roll pan (or one 9x13 and one 9x9 inch pan).
• Cover with fudge filling.
• Dot with remainder of dough.
• Bake in 350F oven for 25 to 30 minutes, or until lightly browned.

FUDGE NUT BARS

Steps:

• Cream butter and sugar. Mix in eggs and vanilla extract. In a separate bowl, sift flour, baking soda and salt together. Stir in oats. Add creamed mix to dry ingredients. Stir well and set aside.
• Melt chocolate chips in saucepan. Over low heat, stir in condensed milk, butter and salt. Add walnuts and vanilla. Spread 2/3 of oat mix in 9"x13" pan. Cover with chocolate mix. Dot with remaining oat mix and swirl. (Chocolate will not all be covered.) Bake at 350 degrees for 25 min. until top is browned. Let cool and cut into bars.