We'll even give you song suggestions with our recipes!
If you want to join our group of merry bakers, email Sam at greeneggsandham76@gmail.com.
1/3 cup butter, melted
1/3 cup packed brown sugar
3/4 cup all purpose flour
1/2 teaspoon salt, divided
1 1/3 cups mini semisweet chocolate chips, divided
1 package (1 lbs) powdered sugar
1 pkg (8 0z) cream cheese, softened
1 tsp. vanilla
1. Line a 8 or 9 inch square pan with foil, leaving 1 inch overhang on sides. Lightly butter foil.
2. Combine butter and brown sugar in small bowl. Stir in flour and 1/4 tsp salt. Stir in 1/3 cup chips. Form dough into a ball. Place on plastic wrap; flatten into a disc. Wrap disc in plastic wrap; freeze 10 minutes until firm.
3. Unwrap dough; cut into 1/2 inch pieces; refrigerate
4. Place powdered sugar, cream cheese, vanilla and remaining 1/4 tsp salt in large bowl. Beat with electric mixer at low speed until combined. Scrape down side of bowl; beat at medium speed until smooth.
5. Melt remaining 1 cup chips in heavy small saucepan over very low heat, stirring occassionally.
6. Add melted chocolate to cream cheese mixture; beat just until blended. Stir in chilled cookie dough pieces. Spread evenly int prepared pan.
7. Refrigerate until firm. Remove from pan by lifting fudge and foil using foil handles. Cut into squares. Store in airtight container.
Current listening while making: DEMOLITION ON VINYL.
