Piña Colada Fudge Recipes

Steps:

• 1. Line an 8x8 pan with aluminum foil and spray with nonstick spray. Make sure foil hangs over edges to allow for easy removal of fudge.
• 2. Melt the chocolate chips in a microwave safe container on medium heat, stirring every 30 seconds, until fully melted and smooth.
• 3. Stir in coconut, butter, sweetened condensed milk, marshmallow fluff, salt, and extracts until well combined.
• 4. Add dried pineapple and stir until evenly distributed.
• 5. Pour fudge into pan and smooth top, Cool in fridge for 3 hours or until set.
• 6. Remove fudge using the foil "handles". Cut fudge into small squares and serve. Store in an airtight container for up to a week. ENJOY :D

Steps:

• Line 8 or 9-inch square pan with foil, extending foil over edges. Place chips in medium microwave-safe bowl. Microwave on HIGH for 1 to 2 minutes or until melted, stirring every 15 seconds until smooth. Reserve 1/4 cup nuts for garnish. Add remaining nuts and all remaining ingredients to melted chip mixture; mix well. Spread in foil-lined pan. Sprinkle with reserved nuts. Refrigerate 1 hour or until firm. Remove fudge from pan by lifting foil. Remove foil; cut into squares.

Steps:

• Line 8 or 9” square pan with foil, extending foil over edges.
• Place chips in medium microwave-safe bowl.
• Microwave on HIGH for 1-2 minutes or until melted, stirring every 15 seconds until smooth.
• Reserve 1/4 cup nuts for garnish.
• Add remaining nuts and all remaining ingredients to melted chip mixture; mix well.
• Spread in foil-lined pan.
• Sprinkle with reserved nuts.
• Refrigerate 1 hour or until firm.
• Remove fudge from pan by lifting foil.
• Remove foil; cut into squares.
• To toast macadamia nuts and coconut, spread on separate small cookie sheets; bake at 350°F.
• for 5 to 8 minutes or until light golden brown, stirring occasionally.