COFFEE SHOP FUDGE

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Categories     Chocolate

Yield 16

Number Of Ingredients 7

1 cup chopped pecans
3 cups (18 ounces) semisweet chocolate chips
1 can (14 ounces) sweetened condensed milk
2 tablespoons strong brewed coffee, room temp
1 teaspoon ground cinnamon
1/8 teaspoon salt
1 teaspoon vanilla extract

Steps:

  • Line an 8-in. square pan with foil and butter the foil; set aside. Place pecans in a microwave-safe pie plate. Microwave, uncovered, on high for 3 minutes, stirring after each minute; set aside. In a 2-qt. microwave-safe bowl, combine the chocolate chips, milk, coffee, cinnamon and salt. Microwave, uncovered, on high for 1 minute. Stir until smooth. Stir in vanilla and pecans. Immediately spread into the prepared pan. Cover and refrigerate until firm, about 2 hours. Remove from pan; cut into 1-in. squares. Cover and store at room temperature (70°-80°). Yield: 2 pounds.

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