Coconut Pecan Chocolate Fudge
1 cup milk chocolate chips (6 oz.)
2 teaspoons vanilla
2 cups chopped pecans, toasted
2 cups sweetened shredded coconut, toasted
1 cup white vanilla baking chips (6 oz.)
Line 9-inch square pan with foil, extending over two opposite sides of pan. Spray foil with no-stick cooking spray.
In medium microwavable bowl, microwave chocolate chips on High 1 to 2 minutes, stirring every 30 seconds, until melted. Stir in milk chocolate frosting and 1 teaspoon of the vanilla. Reserve 2 tablespoons of the nuts and 2 tablespoons of the coconut. Stir half of the remaining nuts and half of the remaining coconut into the chocolate mixture. Spread in pan.
In medium microwavable bowl, microwave white vanilla chips on High 1 to 2 minutes, stirring every 30 seconds, until melted. Stir in coconut pecan frosting and remaining 1 teaspoon vanilla. Stir in remaining half of the nuts and coconut. Spread over chocolate mixture. Sprinkle reserved nuts and coconut over fudge.
Refrigerate 1 1/2 hours or until firm. Remove foil; cut into 8 rows by 8 rows. Store covered in refrigerator.
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Serving Size (1/64 recipe), Calories 430 (Calories from Fat 220), Total Fat 24g (Saturated Fat 9g, Trans Fat 3g), Cholesterol 35mg, Sodium 560mg, Total Carbohydrate 50g (Dietary Fiber 1g, Sugars 20g), Protein 4g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.