Best Two Tone Fudge Recipes

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TWO-TONE FUDGE BROWNIES



Two-Tone Fudge Brownies image

These moist fudgy brownies have a scrumptious topping that tastes just like chocolate chip cookie dough! My husband and I and our young sons enjoy church fellowship at frequent potluck meals. Everyone loves these brownies...and they make enough to feed a crowd. -Rebecca Kays Klamath Falls, Oregon

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 4 dozen.

Number Of Ingredients 16

1 cup semisweet chocolate chips
1/2 cup butter, softened
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/4 teaspoon baking soda
3/4 cup chopped walnuts
COOKIE DOUGH LAYER:
1/2 cup butter, softened
1/2 cup packed brown sugar
1/4 cup sugar
3 tablespoons whole milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup semisweet chocolate chips

Steps:

  • In a microwave, melt chocolate chips; stir until smooth. Cool slightly. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Stir in melted chocolate. Combine flour and baking soda; gradually add to batter. Stir in walnuts., Spread into a greased 13x9-in. baking pan. Bake at 350° for 16-22 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , In a small bowl, cream butter and sugars until light and fluffy. Beat in milk and vanilla. Gradually add flour. Stir in chocolate chips. Drop by tablespoonfuls over cooled brownies; carefully spread over top. Cut into squares. Store in the refrigerator.

Nutrition Facts : Calories 135 calories, Fat 7g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 51mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.

TWO-TONE FUDGE



Two-Tone Fudge image

With its pretty butterscotch and chocolate layers, this creamy fudge looks fancy. Suggests Jackie Hannahs of Fountain, Michigan. "It makes a great holiday gift. Both my husband and my dad love trying different kinds of fudge. They give this recipe a big thumbs-up!"

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 2-3/4 pounds.

Number Of Ingredients 9

1-1/2 teaspoons plus 1/2 cup butter, softened, divided
2 cups packed brown sugar
1 cup sugar
1 cup evaporated milk
1 jar (7 ounces) marshmallow creme
1 teaspoon vanilla extract
1-1/2 cups semisweet chocolate chips
1 cup chopped walnuts
1/2 cup butterscotch chips

Steps:

  • Line a 9-in. square pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside. In a large heavy saucepan, combine the sugars, milk and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes, stirring constantly. Reduce heat to low; stir in the marshmallow creme until melted and blended., Remove from the heat; stir in vanilla. Pour 2-1/2 cups into a large bowl; stir in chocolate chips and walnuts until chips are melted. Pour into prepared pan. , Add the butterscotch chips to the remaining marshmallow mixture; stir until chips are melted. Pour over the chocolate layer and gently spread to cover. Refrigerate overnight or until firm., Using foil, remove fudge from pan; carefully peel off foil. Cut into 1-in. squares. Store in the refrigerator.

Nutrition Facts : Calories 85 calories, Fat 4g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 21mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.

NEVER-FAIL TWO-TONE FUDGE



Never-Fail Two-Tone Fudge image

I could never make fudge until I found this in a Family Circle magazine. When my kids were little, I could never make enough. Chilling time is cooking time.

Provided by Chef shapeweaver

Categories     Candy

Time 4h20m

Yield 24 squares

Number Of Ingredients 6

2 cups chocolate chips
2 cups peanut butter chips
1 (14 ounce) can sweetened condensed milk (not evaporated)
4 teaspoons vanilla, divided
4 tablespoons margarine, divided
butter-flavored cooking spray

Steps:

  • In medium size saucepan, over medium heat, combine peanut butter chips, half of the condensed milk, 2 Tablepoons vanilla, and 2 teaspoons margarine.
  • Stir until completely melted.
  • Spread into a 8 by 11.5 in baking dish that has been sprayed.
  • Spread evenly (mixture will be a little stiff).
  • In the same sauce pan as you did the peanut butter mixture, repeat with the remaining ingredients.
  • Pour over the peanut butter mixture, spreading evenly.
  • Chill for 2 hours.
  • Cut into squares, then chill for another 2 hours.

TWO-TONE FUDGE BROWNIES



Two-Tone Fudge Brownies image

The topping on these brownies tastes like chocolate chip cookie dough. Recipe is from Taste of Home.

Provided by CookingONTheSide

Categories     Bar Cookie

Time 41m

Yield 4 dozen, 48 serving(s)

Number Of Ingredients 15

1 cup semi-sweet chocolate chips
1/2 cup butter or 1/2 cup margarine, softened
1 cup granulated sugar
3 eggs
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/4 teaspoon baking soda
3/4 cup walnuts, chopped
1/2 cup butter or 1/2 cup margarine, softened
1/2 cup packed brown sugar
1/4 cup granulated sugar
3 tablespoons milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup semi-sweet chocolate chips

Steps:

  • For brownie layer, in microwave-safe bowl, melt chocolate chips.
  • Cool slightly.
  • In a mixing bowl, cream butter and sugar.
  • Add eggs and vanilla; mix well.
  • Stir in melted chocolate.
  • Combine flour and baking soda; add to batter.
  • Stir in walnuts.
  • Spread into a greased 13-inch by 9-inch by 2-inch baking pan.
  • Bake at 350 degrees for 16-22 minutes or until a toothpick inserted near center comes out clean.
  • Cool on a wire rack.
  • In a mixing bowl, cream butter and sugars.
  • Beat in milk and vanilla.
  • Gradually add flour.
  • stir in chocolate chips.
  • Drop by tablespoonfuls over cooled brownies; carefully spread over top.
  • Cut into squares.
  • Store in the refrigerator.
  • Note: Cookie dough layer is not baked and does not contain eggs.

NEVER FAIL TWO TONE FUDGE



Never Fail Two Tone Fudge image

I could never make fudge until I found this in a Family Circle magazine. When my kids were little, I could never make enough. Chilling time is cooking time.First posted to RecipeZAAR on August 6th,2003 Reposted here on June 9th.,2011. ( And you can sure tell that I took this photo,back in the day I didn't even know that you could...

Provided by Rose Daly

Categories     Other Desserts

Time 4h20m

Number Of Ingredients 6

2 c peanut butter chips
2 c semi-sweet mini chocolate chips
1 14 oz can sweetened condensed milk
4 tsp vanilla extract,divided
4 Tbsp margarine
butter-flavored cooking spray

Steps:

  • 1. Spray an a 8 by 11.5 in baking dish and set aside.
  • 2. In medium size saucepan, over medium heat, combine peanut butter chips, half of the condensed milk, 2 Tablepoons vanilla, and 2 teaspoons margarine.Stir until everything is completely melted.
  • 3. Take mixture and spread into prepared pan.( Mixture will be a little stiff.)
  • 4. In the same sauce pan as you did the peanut butter mixture, repeat with the remaining ingredients.
  • 5. Pour over the peanut butter mixture, spreading as evenly as you can.( it doesn't matter if it doesn't quite go to the edges.)
  • 6. Chill for 2 hours then cut into squares, and chill for another 2 hours.

SUE'S TWO-TONE FUDGE



Sue's Two-Tone Fudge image

My mom's wonderful and easy recipe for fudge, a regular part of our Christmas sweets platter! This fudge is very rich and sweet. The top layer can be butterscotch or cherry chips. I imagine that peanut butter or mint would also work, but we have not tried these variants.

Provided by noway

Categories     Candy

Time 30m

Yield 1 pan of fudge

Number Of Ingredients 9

1/2 cup butter
2 cups brown sugar, packed
1 cup sugar
1 cup evaporated milk
7 ounces marshmallow cream
1 teaspoon vanilla
1 1/2 cups semi-sweet chocolate chips
1 cup chopped walnuts
1/2 cup butterscotch chips (or cherry chips)

Steps:

  • Line a 9x9 inch square pan with foil and spray with cooking spray, set aside.
  • In a heavy saucepan, combine sugars, milk, and butter. Cook and stir over medium heat until sugar is dissolved.
  • Bring to a rapid boil for 5 minutes stirring constantly.
  • Reduce heat to low and stir in the marshmallow cream until melted/blended.
  • Remove from heat and stir in vanilla.
  • Pour 2 1/2 cups of mixture into a bowl and stir in chocolate chips and walnuts until the chips are melted. Pour into the 9x9 inch pan.
  • Add the butterscotch chips (or whatever type you'd like) to the remaining marshmallow cream mixture, stir until chips are melted.
  • Pour this over the chocolate layer and spread evenly.
  • Cool completely, then use foil to remove from pan.
  • Cut and serve.

Nutrition Facts : Calories 6665.8, Fat 288.3, SaturatedFat 142.4, Cholesterol 317.1, Sodium 1357.3, Carbohydrate 1043, Fiber 22.9, Sugar 914, Protein 50

TWO TONE FUDGE BROWNIES RECIPE - (4.6/5)



Two Tone Fudge Brownies Recipe - (4.6/5) image

Provided by Nicole S

Number Of Ingredients 16

COOKIE DOUGH LAYER:
1 cup semisweet chocolate chips
1/2 cup butter or margarine, softened
1 cup sugar
3 eggs
1 t. vanilla
1 1/4 cup flour
1/4 t. baking soda
3/4 cup chopped walnuts
1/2 cup butter or margarine, softened
1/2 cup brown sugar
1/4 cup sugar
3 T milk
1 t. vanilla
1 cup flour
1 cup semisweet chocolate chips

Steps:

  • In microwave, melt chocolate chips. Cool slightly. In bowl, cream butter and sugar. Add eggs and vanilla; mix well. Stir in melted chocolate. Combine flour and baking soda; add to batter. Stir in the walnuts. Spread into greased 13x9 pan. Bake at 350° for 16-22 minutes or until a toothpick comes our clean. Cool on a wire rack. In bowl, cream butter and sugars. Beat in milk and vanilla. Gradually add flour. Stir in chocolate chips. Drop by tablespoonfuls over cooled brownies; carefully spread over top. Cut into squares. Store in refrigerator.

AUNT ADA'S TWO-TONE FUDGE



Aunt Ada's Two-Tone Fudge image

Provided by My Food and Family

Categories     Recipes

Time 1h

Number Of Ingredients 16

Bottom Layer
3 cups white sugar
1 small can milk (6 oz.)
1-1/2 blocks margarine (3/4 cup)
2 cups chocolate chips
4 cups mini marshmallows
1 cup chopped nuts (I use walnuts)
1 tsp vanilla
Top Layer
3 cups white sugar
1 small can milk (6 oz.)
1-1/2 blocks margarine (3/4 cup)
2 cups butterscotch chips
4 cups mini marshmallows
1 cup coconut
1 tsp maple flavoring

Steps:

  • Ensure all ingredients are ready before you start.
  • Bottom Layer: Mix the white sugar, canned milk, and margarine together and boil for exactly five minutes, stirring constantly. Remove from heat and add the chocolate chips, marshmallows, chopped nuts, and vanilla, stirring thoroughly until everything is well mixed. Pour this mixture into a greased broiler pan, spreading the mixture evenly.
  • Top Layer: Immediately after spreading the bottom layer, start making the top layer. Mix the white sugar, canned milk and margarine together and boil for exactly five minutes, stirring constantly. Remove from heat and add the butterscotch chips, marshmallows, coconut, and maple flavoring, stirring thoroughly until everything is well mixed. Pour this mixture over the bottom layer, spreading the mixture evenly.
  • Refrigerate fudge for one hour, or until it is firm, before cutting into pieces.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

TWO TONE FUDGE



Two Tone Fudge image

Sweet white chips are swirled with bittersweet chocolate for a rich, decadent treat.

Provided by Allrecipes Member

Time 2h10m

Yield 64

Number Of Ingredients 4

1 serving Nonstick cooking spray
2 (11 ounce) packages Ghirardelli Classic White Chips
1 (14 ounce) can sweetened condensed milk
¾ cup Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips, divided

Steps:

  • Line an 8x8x2-inch pan with foil, extending foil over the edges of the pan. Coat foil with nonstick cooking spray.
  • In a large saucepan, combine Ghirardelli Classic White Chips and sweetened condensed milk. Heat and stir over very low heat until melted and smooth. Watch carefully to avoid scorching. Quickly pour half of the mixture into the prepared pan. Sprinkle with 1/2 cup of the Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips. Top with the remaining mixture of chips and condensed milk. Sprinkle with the remaining 1/4 cup bittersweet chips. Let stand for 1 minute to allow the chips to soften. Gently swirl the mixtures together with a knife.
  • Cover and let stand at room temperature for 2 hours or until firm. When fudge is firm, use foil to lift it out of the pan. Cut into 1-inch pieces.
  • Enjoy immediately, store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 2 weeks.

Nutrition Facts : Calories 84.2 calories, Carbohydrate 9.8 g, Cholesterol 4.1 mg, Fat 4.7 g, Fiber 0.1 g, Protein 1.3 g, SaturatedFat 2.8 g, Sodium 18 mg, Sugar 9.5 g

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