Every Christmas, I try to make fudge or something similar and chocolately to give to my father. In the past, he has been the recipient of cherry polka dot fudge and Caramilk sugar fudge.

This year, I made a batch of dark chocolate and white chocolate peanut butter layered fudge. Quite a mouthful – the name and the fudge itself.

Perhaps I’m not the best person to judge this stuff. Having grown up being deathly allergic to peanuts has created a bit of an aversion to them. I have outgrown the allergy and can eat peanuts now, but don’t particularly like them or their by-products. I think if you do like the peanut butter and chocolate combo, then you would like this fudge. I enjoyed the sweetness all the white chocolate gives to it, the slight saltiness of the peanut butter and how the dark chocolate cuts through both the salty and the sweet. I tried a few bites, and did enjoy it, so anyone who loves peanut butter should love it. And it’s a pretty fudge too – perfect to give as a gift!

Dark and White Chocolate Peanut Butter Layered Fudge
From EagleBrand

1 can (300 mL) sweetened condensed milk, divided
8 squares (1 oz /28g each) semi-sweet or dark chocolate, chopped
6 squares (1 oz /28g each) white chocolate, chopped
1/2 tsp baking soda, divided
1/2 tsp vanilla extract
1/4 cup peanut butter

1. In a small saucepan, heat half a can of sweetened condensed milk with semi-sweet or dark chocolate and 1/4 tsp (1 mL) baking soda. Stir frequently until chocolate is melted. Stir in vanilla extract.

2. In another small saucepan, heat the remaining sweetened condensed milk with white chocolate, 1/4 tsp (1 mL) baking soda and peanut butter, stirring until melted.

3. Pour dark chocolate mixture in parchment paper-lined 8″ (20 cm) square pan. Spread peanut butter mixture on top. Cool. Chill 4 hours or until firm.

4. Remove from pan and cut into 1″ (2.5 cm) squares.

These muffins are seriously yummy. I ate about 8 of them, and could’ve just kept going and going and going; I`m sorry I didn’t double the recipe and put a dozen in the freezer for a rainy day!

And what’s not to love? These muffins are packed with banana flavor, better than any banana bread or muffin that I’ve ever had in that regard. There is no doubt that you’re eating banana with these babies! What else do I love? The big chunks of dark, dark chocolate, balancing out the sweetness of the banana and the bits of toffee I had tossed in the batter. They are moist, not too heavy and great for breakfast, snack or dessert (I ate about 8 of them, at all points during the day, so I’m pretty sure about that!)

Banana Chocolate Chunk Toffee Muffins
adapted from Food Network

1 1/2 cups all-purpose flour
2/3 cup granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 teaspoon salt
2 1/4 cups mashed bananas (about 2-3 bananas) (I never mash mine to a smooth mash – I like a few banana chunks in my muffins)
1 large egg
8 tablespoons (1 stick) unsalted butter, melted
1/4 cup whole milk
5 ounces coarsely chopped dark chocolate
5 ounces toffee bits, Skor bits, any bits!

1. Preheat the oven to 350 degrees F. Line 12-cup muffin tin with paper liners.

2. In a large bowl, mix the flour, sugar, baking powder, cinnamon, nutmeg and salt.

3. In a separate mixing bowl, combine the mashed bananas, egg, melted butter and milk until incorporated.

4. Stir the banana mixture into the dry ingredients just until blended (IMPORTANT! Do not over-mix as it could result in a tough muffin). Stir in the chopped chocolate and toffee bits.

5. Divide the batter among the prepared muffin cups, filling each about 3/4 full.

6. Bake the muffins until the tops are pale golden and a tester inserted into the center comes out with some melted chocolate attached but no crumbs, about 30 minutes.

7. Transfer the muffins to rack to cool for 15 minutes. Then remove from the muffin tins.

I had been craving a batch of chocolately homemade cookies for quite some time. Unbelievably, I don’t think I’ve made any cookies since the summer, so the craving turned into obsession and I could no longer ignore it. I flipped through the big, fat and beautiful Bon Appetit: Desserts, looking for a cookie recipe I’ve never tried and that didn’t have any ingredients I didn’t already have in the house. The winner was the Chocolate Toffee Cookies, which I adapted into what is now Chocolate-Cinnamon Caramel Cookies.

I made a few changes to the cookies. We fortunately had a little bottle of rum we had been sipping from that evening, so I splashed the 1 tablespoon of rum the recipe called for in the batter. When I turned my back, Soli generously threw in another tablespoon or so more. This made for a definite hit of rum with every cookie…I was actually a bit nervous eating one of these things for breakfast (What? I know everyone eats cookies for breakfast sometimes!).

I didn’t have any Skor or Heath bars, but I did have these super tiny chocolate-covered caramel cup chips…I can’t really think of a better way to describe them. They were a great addition, I think! The cookies didn’t have that crunch that I’m sure the Heath bar would’ve given it, but were instead studded with soft pockets of sweet, luscious caramel and dark chocolate. I didn’t add the nuts either, so the cookies were soft and moist the whole way through, with a slightly crispy edge. The texture was just amazing, and I don’t know if I would’ve even wanted any crunches to disrupt that.

The last thing I did differently, and that I wholeheartedly recommend, is adding a little bit of cinnamon to the cookies. I didn’t add so much that the cinnamon became a dominant flavor; in fact, some people who tried the cookie couldn’t quite place what it was they were tasting. I thought it pushed the cookie over the edge, making it change from super-great cookie to a super-great-amazing-favourite-cookie-ever. How can a soft, tender chocolate, cookie, filled with caramel and hints of rum and cinnamon be anything short of perfection?

Chocolate-Cinnamon Caramel Cookies
adapted from Bon Appetit: Desserts

1/2 cup (1 stick) unsalted butter, room temperature
1 cup plus 2 tablespoons sugar
1 large egg
2 tablespoons dark rum
1 teaspoon vanilla extract
1 cup all purpose flour
1/2 cup unsweetened cocoa
1/2 teaspoon baking soda
½ teaspoon cinnamon
1/4 teaspoon salt
1 1/2 cups mini chocolate covered caramels (the original recipe calls for crushed chocolate-covered English toffee, such as Heath, Skor bar; about 7 ounces)
1/2 cup chopped almonds (optional; I did not add any nuts this time)

1. Preheat the oven to 350 degrees F.

2. Beat the butter and the sugar until light and fluffy.

3. Add the egg, the rum and the vanilla and beat again, until everything is blended together.

4. In a small bowl, combine the flour, cocoa, baking soda, cinnamon and salt. Stir the dry ingredients into the butter mixture.

5. Stir in the chocolates or toffee and nuts, if using.

6. In large spoonfuls, drop batter into an ungreased baking sheet about two inches apart. Bake for about 10-12 minutes, or until the cookies start cracking on top but are still soft.

7. Let them cool on the baking sheet for 1 minute, then place the cookies in a rack to cool completely.

Makes about 3 dozen cookies

Just a few of my favourite dessert things: Coffee cakes. Chocolate and orange combinations. Cinnamon and pecan streusels. It’s pretty obvious that I would love this coffee cake, which has exactly everything I love!

First, the cake itself. Cakes that contain sour cream are notoriously moister, more tender, more delicious. All very true for this cake! Next, the streusel. It’s got cinnamon, it’s got chocolate, it’s got pecans, and the cake has two streusel layers! One runs through the centre of the cake, and the top of the cake gets all crunchy from the layer on top. I believe there is no such thing as too much streseul. Finally, the chocolate-orange flavor combo. Neither the chocolate or the orange is predominant. The only chocolate is in the streusel, and the only orange is the orange juice and rind in the cake. They’re there, subtly, and I love it. I did add a bit of extra rind in the streusel, just because I do love orange and chocolate together.

It makes for a wonderful morning cake with coffee, so if you’re looking for a cake to serve during the holidays at a breakfast or brunch, this is an ideal choice. I was thinking that it would be the perfect cake to use one of those Terry’s chocolate oranges (the dark chocolate one though, not the milk – to sweet!) in. I think I may just have to make this cake again….

Sour Cream-Orange Coffee Cake with Chocolate-Pecan Streusel
from Bon Appetit

CHOCOLATE-PECAN STREUSEL
1 1/2 cups (packed) golden brown sugar
1 tablespoon ground cinnamon
6 tablespoons (3/4 stick) chilled salted butter, diced
1 1/2 cups coarsely chopped pecans
1 cup (6 ounces) semisweet chocolate chips

SOUR CREAM ORANGE COFFEECAKE
3 cups all purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/3 cups sugar
3/4 cup (1 1/2 sticks) salted butter, room temperature
3 large eggs
1 1/2 teaspoons grated orange peel
1 1/2 teaspoons vanilla extract
1 1/2 cups sour cream
1/4 cup orange juice

STREUSEL
1. Whisk brown sugar and cinnamon in medium bowl to blend.
2. Add butter and rub in with fingertips until mixture holds together in small, moist clumps.
3. Mix in pecans and chocolate chips. (Can be made up to 3 days ahead. Cover and refrigerate.)

CAKE
1. Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan.
2. Sift flour, baking soda, and baking powder into medium bowl. Using electric mixer, beat sugar and butter in large bowl until blended and smooth.
3. Beat in eggs 1 at a time, then orange peel and vanilla extract.
4. Mix in flour mixture in 4 additions alternately with sour cream in 3 additions.
5. Mix in orange juice.
6. Spread half of batter in prepared pan. Sprinkle with half of streusel.
7. Drop remaining batter over by heaping tablespoonfuls; carefully spread batter to make even layer.
8. Sprinkle with remaining streusel.
9. Bake cake 30 minutes.
10. Lay sheet of foil loosely over pan to keep topping from browning too quickly. Continue baking until tester inserted into center of cake comes out clean, about 35 minutes longer.
11. Remove foil. Cool cake in pan on rack 20 minutes. Dust with powdered sugar; serve warm or at room temperature. (Can be made 2 days ahead. Cool completely. Store airtight at room temperature.)

Oh, and I got a visit from The Fairy Hobmother, from Appliances Online today, whose job it is to spread joy among the internet bloggers. A while back, I left a comment on one of Grace’s awesome posts, and today I got my visit, which resulted in a wonderful Amazon voucher (considering how close the holidays actually are, this is a great thing)!

And if you leave a comment on this post, the Fairy Hobmother might just be visiting you next!

Happy National Bundt Day!!!

One of my favourite food blogs, The Food Librarian, takes on the daunting task of preparing a bundt a day for the month (check out the aptly named “I Like Big Bundts” pages!) leading up to National Bundt Day. Needless to say, I wish I worked in her place of employment! Whenever I’m looking for a bundt cake to make, I always check out her blog first, and her countless number of bundt recipes. Last year, I made a lemon bundt cake. This year, to celebrate National Bundt Day, however, I went with a bundt from Baked’s cookbook, the chocolate root beer bundt cake.

I wish the photos captured this cake better; now that it’s daylight savings, I no longer have the joy of natural daylight during the week to take photos in. Add to that the fact that chocolate cakes are already pretty hard to photograph…and you’re left with this dark brown chocolate blob of a cake. It really is a tasty cake though! I can’t say that the root beer adds any flavor to it; it pretty much is just a rich, deep, moist, decadent chocolate cake with an enormous layer of smooth, fantastically chocolatey frosting. This is one powerful chocolate cake, and the perfect cake to celebrate National Bundt Day with.

Chocolate Root Beer Bundt Cake
From Baked: New Frontiers In Baking

CAKE
2 cups root beer (do not use diet root beer)
1 cup dark unsweetened cocoa powder
1/2 cup (1 stick) unsalted butter, cut into 1-inch pieces
1 1/4 cups granulated sugar
1/2 cup firmly packed dark brown sugar
2 cups all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon salt
2 large eggs

FROSTING
2 ounces dark chocolate (60% cacao), melted and cooled slightly
1/2 cup (1 stick) unsalted butter, softened
1 teaspoons salt
1/4 cup root beer
2/3 cup dark unsweetened cocoa powder
2 1/2 cups confectioners’ sugar

CAKE
1. Preheat the oven to 325 degrees F. Generously spray the inside of a 10-inch bundt pan with nonstick cooking spray; alternatively, butter it, dust with flour, and knock out the excess flour.

2. In a small saucepan, heat the root beer, cocoa powder, and butter over medium heat until the butter is melted. Add the sugars and whisk until dissolved. Remove from the heat and let cool.

3. In a large bowl, whisk the flour, baking soda, and salt together.

4. In a small bowl, whisk the eggs until just beaten, then whisk them into the cooled cocoa mixture until combined. Gently fold the flour mixture into the cocoa mixture. The batter will be slightly lumpy–do not overbeat, as it could cause the cake to be tough.

5. Pour the batter into the prepared pan and bake for 35 to 40 minutes, rotating the pan halfway through the baking time, until a small sharp knife inserted into the cake comes out clean. Transfer the pan to a wire rack to cool completely. Gently loosen the sides of the cake from the pan and turn it out onto the rack.

FROSTING
1. Put all the ingredients in a food processor. Pulse in short bursts until the frosting is shiny and smooth.

2. Use a spatula to spread the fudge frosting over the crown of the Bundt in a thick layer. Let the frosting set before serving.

Looking for a 10,000,000 calorie dessert that’s bound to please pretty much anyone with a sweet tooth? No need to look any further!

I stocked up on cans of condensed milk last time I traveled over the border; $1.97/can vs $4.50/can? Sounds like a deal to me! I thought this would be a fun Thanksgiving dessert, and a great way to use up some of my stockpiled cans of condensed milk. They are decadently sweet, rich and perfect. The shortbread crust is so buttery, it’s great all on its own. The caramel layer, made from heating and stirring the condensed milk over low heat it extremely boring and time-consuming, but the end result is worth it. Eventually, the condensed milk thickens, then thickens more, and turns an amber colour and becomes so sticky, sweet, and heavenly! The chocolate layer (you can use any chocolate you like, but I prefer bittersweet to milk, as that caramel is sweet enough as it is, and needs something like bittersweet chocolate to cut the sweetness down) has a nice “snap” to it.

All together, every layer is gorgeous and each one plays into the other. It’s like a gigantic Twix bar, only better.

SHORTBREAD
2 sticks butter, cut into small pieces, plus more for preparing pans
2 cups all-purpose flour, plus more for preparing pans
2/3 cup sugar
1/2 teaspoon salt

CARAMEL
2 (14-ounce) cans sweetened condensed milk
2 tablespoons butter

CHOCOLATE
3/4 pound good-quality bittersweet chocolate
2 tablespoons butter

SHORTBREAD
1. Preheat the oven to 350 degrees F.

2. Butter 2 (8-inch) square nonstick pans and coat with flour, tapping off excess.
3. Place the flour, sugar and salt in a food processor and pulse once. Add butter and pulse until mixture resembles peas. Press the shortbread mixture into prepared pans and bake until golden brown around the edges, about 20 minutes.
4. Remove from the oven and let cool completely.

CARAMEL
1. In a heavy-bottomed saucepan over medium-low heat, combine the condensed milk and 2 tablespoons of butter. Slowly bring the mixture to a boil, stirring continuously. Continue stirring over the heat until mixture becomes thick and amber in color, about 15 minutes.

2. Pour the caramel over the cooked shortbread and spread evenly using an offset spatula.

3. Cool to room temperature.

CHOCOLATE
1. In a glass bowl set over a saucepan of simmering water, melt the chocolate and butter.

2. Once chocolate has melted, pour it over the cooled caramel layer. Cool at room temperature for about 10 minutes, and then place in the refrigerator to cool completely, allowing chocolate to slightly harden but not get hard.

3. Cut into 2-inch squares and enjoy, or store in an airtight container, at room temperature.

I know I haven’t been posting much about food or recipes much in the last few months. It’s not because I haven’t been cooking or eating – exactly the opposite! We’ve devoured a blueberry buckle, a coconut-pineapple crisp, pasta with roasted butternut squash and goat cheese, a hearty, creamy chicken noodle soup…the list goes on and on. Truth be told, I think I’m tired of writing like this. I no longer feel the urge to take photos of the food, to write about the food…Does anyone else ever feel this way? Does it pass? Is there anything I can do about it?

Here’s a recipe from a long time ago: Martha Stewart’s Black Bottom Coconut Bars. I wasn’t a big fan. Both layers, the brownie and the coconut, were a little too dry, a little too bland. Maybe it’s my fault, maybe not…but I like my brownies gooey and chewy, so this just didn’t work for me. Some people may like it, so if you’re thinking this sounds up your alley, then check them out here. I won’t bother posting the recipe here though.

I am definitely going to finish my Hawaii series on here. Hopefully, I feel a bit more inspired to keep documenting cooking and baking endeavors by then.

It seems like everyone is all about strawberries these days, and with good reason – they’re finally affordable, and more importantly, plump, juicy and packed with sweetness. There’s probably no better time to showcase a cake like this!

I knew I wanted to prepare a strawberry cake of sorts for my sister’s birthday cake. I looked all over the place for a decent strawberry cake recipe, but all I kept coming across was that one for a cake mix+Jello mix. I was looking for something a little more…natural….So I decided to take matters in my own hands and created my own neapolitan cake. I prepared a cake-version of Magnolia Bakery’s chocolate cupcakes and vanilla cupcakes as the two layers. I then made a massive batch of strawberry cream cheese frosting to resemble the pink layer in the classic ice cream.

The end result was a lot of fun. It looks beautiful, and tastes even better. The cakes are moist, and both the chocolate layer and the vanilla layer have their own distinctive flavours. The sweet strawberry frosting only complements the chocolate and vanilla, doesn’t overpower it. To me, it’s a perfect birthday cake, and especially seasonable right now.

Neapolitan Birthday Cake
Printable Recipe

CHOCOLATE CAKE LAYER
adapted from Magnolia Cupcake‘s chocolate cupcakes
This recipe yields 1 9″ round cake layer (or 12 cupcakes)

1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
2 large eggs, at room temperature
3 ounces unsweetened chocolate, melted
1/2 cup buttermilk
1/2 teaspoon vanilla extract

1. To melt the chocolate, place in a double boiler over simmering water on low heat for 5-10 minutes (about; stir occasionally until completely smooth and no pieces remain; remove from heat and let cool 5-15 minutes or until lukewarm.

2. Grease one 9″ round cake pan, and line bottom with a circle of parchment paper. Grease parchment paper. Set aside.

3. In a bowl, sift the flour and baking soda together; set aside.

4. In a big mixing bowl, cream the butter, using an electric mixer on MEDIUM speed, until smooth. Add the sugars and beat for about 3 minutes or until fluffy. Add the eggs, one at a time, beat well after each addition. Add the chocolate, mixing until well incorporated.

5. Add the dry ingredients, in three parts, alternating with the buttermilk and vanilla. With each addition, beat until ingredients are incorporated but do not overmix.

6. Scrape down the batter from the sides of the bowl, using a rubber spatula, to make sure the ingredients are well blended and the batter is smooth.

7. Carefully spoon batter into cake pan.

8. Bake in a 350° oven for 20-25 minutes or until pick comes out clean.
9. Cool in pan for 15 minutes. Remove from pan and cool completely on a wire rack. Ice when completely cool.

VANILLA CAKE LAYER
adapted from Magnolia Bakery‘s vanilla cupcakes
This recipe yields 1 9″ round cake layer (or 12 cupcakes)

1/2 cup unsalted butter, room temperature
1 cup sugar
2 large eggs, room temperature
240 grams cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
pinch of salt
1/2 cup milk
1/2 teaspoon vanilla

1. Beat butter on high until soft, about 30 seconds.

2. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.

3. Add eggs one at a time, beat for 30 seconds between each.

4. Whisk together flour, baking powder, and baking soda in a bowl.

5. Measure out milk and vanilla together.

6. Add about a fourth of the flour to the butter/sugar mixture and beat to combine.

7. Add about one third the milk/vanilla mixture and beat until combined.

8. Repeat above, alternating flour and milk and ending with the flour mixture.

9. Grease one 9″ round cake pan, and line bottom with a circle of parchment paper. Grease parchment paper. Set aside.

10. Spoon batter into pan.

11. Bake for 22-25 minutes at 350 degrees F until a cake tester comes out clean.

STRAWBERRY CREAM CHEESE FROSTING
adapted from Cupcake Project

1/4 C butter (room temperature)
1 8 oz package cream cheese (room temperature)
1/2 C strawberries, pureed up in a food processor
5 to 6 cups powdered sugar

1. Cream butter and cream cheese.

2. Mix in the strawberries.

3. Add the powdered sugar to the taste and consistency you prefer.

Assemble cake! I suggest letting the frosting sit in the fridge before frosting, to avoid having the cake layers slide around. I topped cake with freshly sliced strawberries.

These bars (found on Ezra Pound Cake) are something special. I can’t think of a more decadent dessert – chocolate, sweet butter filling, pecans, coconut, and a crust that rivals the best shortbread, and not to mention a healthy shot of alcohol – talk about perfection!

These are pretty rich, so I recommend cutting them in little pieces. They’re also quite gooey, even after being chilled overnight, so be prepared to get sticky. It’s so worth it though. I think the recipe speaks for itself. If you like pecan pie, you’re going to adore these bars.

Chocolate-Bourbon Pecan Pie Bars
adapted from Ezra Pound Cake
Printable Recipe

CRUST
3/4 cup (1 1/2 sticks; 12 tablespoons) unsalted butter, room temperature
1/2 cup firmly packed light brown sugar
2 cups all-purpose flour
1/2 teaspoon salt

FILLING
2 ounces bittersweet or semisweet chocolate
1 tablespoon unsalted butter
4 large eggs
3 cups firmly packed light brown sugar
1/8 cup bourbon (optional) (I used some scotch whiskey)
3 tablespoons unsalted butter, melted
1 tablespoon vanilla extract
1/2 cup all-purpose flour
1/2 teaspoon salt
1 cup sweetened flaked coconut
1 cup pecan halves

1. Preheat the oven to 350 degrees F. Grease a 10-inch square baking pan with butter or cooking spray, and line it with parchment paper, leaving a 2-inch overhang. Spray or butter the parchment.

CRUST
2. Using a mixer fitted with a paddle attachment, beat the butter on medium for about 1 minute. Add the sugar, and beat until fluffy. Add the flour and salt; mix on low speed until evenly incorporated but still crumbly. Press the mixture evenly over the bottom of the prepared pan. Bake the crust for about 20 minutes, until it has darkened to a deep golden brown.

FILLING
3. For the Filling: Place the chocolate and 1 tablespoon butter in a bowl or glass measuring cup, and melt it in the microwave. Let it cool.

4. In a large bowl, whisk the eggs and brown sugar until blended.

5. Stir in the cooled chocolate, bourbon, butter, vanilla, flour and salt.

6. Stir in the coconut and pecans.

7. Pour the filling over the cooled crust, spreading evenly. Bake until set, 25 to 30 minutes.

8. Cool thoroughly, at least 30 minutes, in the pan. Then chill the bars in the refrigerator before cutting into 3-inch squares. Store bars in the refrigerator.

I only recently found the food blog, La cuisine d’Helene, but it quickly became one of my favourites. Not only do I especially enjoy reading blogs from people around me, but her photos are great and the foods she’s making are always pretty much exactly the type of things I would love to eat.

I can’t imagine someone not wanting to eat a big chunk of this death-by-sugar Caramilk Fudge. I think I gasped aloud when I first saw it on her blog, and I knew instantly that I was going to have to make it. Now, a whole pan of this fudge would be a very dangerous thing for me to have at home, so I decided to make it as a Christmas gift for my dad (of course, keeping a few pieces of it all for myself as well!)

If you do not have a sweet tooth (or two or three or four of them), then do not attempt this fudge. With three cups of sugar and almost one cup of butter, not to mention four whole Caramilk bars, this concoction is sweet and deadly, but in the best possible way!

The only problem I had was that the bottom layer of fudge didn’t always stick to the Caramilk bars, so it made for some tricky cutting. Just be sure to let the fudge warm up a little before cutting (this also helps get all the Caramilk caramel flowing a little). I added some dollops of the chocolate glaze I made for my coconut macaroons to the top, which I enjoyed, but of course, is completely optional.

Caramilk Sugar Fudge
adapted from La cuisine d’Helene
Printable Recipe

2 cups brown sugar
1 can condensed milk
3/4 cups butter
1 cup icing sugar
1 tsp. vanilla
4 Caramilk bars
3-4 oz semi-sweet chocolate (optional)
1 tbsp heavy cream (optional)

1. Microwave brown sugar, condensed milk, and butter for 8-9 min. STIR every 2 minutes.

2. Add icing sugar and vanilla. Mix with handmixer for 4 minutes.

3. Pour half the mixture into a well-greased 8×8 pan.

4. Lay the caramilk bars and pour the rest of the mixture on top and smooth!

5. Heat semi-sweet chocolate until melted. Add heavy cream and stir. Drizzle over fudge, and cool.