Best 7 Crunchy Fudge Drops Recipes

CRUNCHY FUDGE SQUARES

Steps:

• Line an 8" pan with waxed paper.
• In a double boiler, melt chocolate chips, condensed milk, cocoa and peanut butter.
• While that is coming together, gather up the remaining ingredients.
• When the chocolate mixture becomes all creamy and blended together, remove from heat and quickly mix in the vanilla, chow mein noodles and oats.
• Dump into pan. With slightly damp fingers, press the fudge out to the edges.
• Place in the fridge to chill for about 1 1/2 - 2 hours.
• Cut into small squares.
• Keep covered as it will dry out.

ZACHARY'S OLD FASHIONED CREME DROPS FUDGE CANDY

Steps:

• Line a 8x8 or 9x9 baking dish with either wax paper or parchment paper. Mix the 4 ingredients in a microwave safe bowl and heat on high for 2 minutes. Do not overheat, it tends to scorch. Stir until melted.
• Pour into the pan, it will be thick, so you have to spread it out.
• Place in refrigerator for about 20 to 30 minutes. Cut and enjoy.

CRUNCHY FUDGE SANDWICHES

Steps:

• Melt butterscotch morsels with peanut butter in heavy saucepan over very low heat, stirring constantly until well blended. Remove from heat.
• Add KELLOGG'S® RICE KRISPIES® cereal to butterscotch mixture, stirring until well coated. Press half of cereal mixture into 8 x 8 x 2-inch pan coated with cooking spray. Chill in refrigerator while preparing filling. Set remaining cereal mixture aside.
• Combine chocolate morsels, powdered sugar, butter and water. Stir over very low heat until chocolate melts and mixture is well blended. Spread over chilled cereal mixture. Spread remaining cereal mixture evenly over top. Press in gently. Chill. Remove from refrigerator for about 10 minutes before cutting into squares.

FUDGY COCOA DROPS

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Beat in milk and vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Stir in almonds. Cover and refrigerate for 10 minutes. , Roll dough into 12 balls. Place 2 in. apart on an ungreased baking sheet. Bake at 350° for 13-18 minutes or until set and tops are cracked. Cool for 2 minutes before removing to a wire rack.

GLUTEN-FREE CRUNCHY FUDGE COOKIES

Steps:

• Heat oven to 350° F. Spray cookie sheets with cooking spray.
• In large bowl, mix cookie ingredients with spoon until blended. Drop dough by rounded measuring tablespoonfuls about 2 inches apart onto cookie sheets.
• Bake 10 to 12 minutes or until set. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool 10 minutes before glazing.
• In small bowl, mix powdered sugar and cinnamon. Stir in milk until smooth. If necessary, add additional milk 1 teaspoon at a time, until glaze reaches drizzling consistency. Drizzle cookies with glaze.

CREME DROP FUDGE

Steps:

• 1. Line a 8 x 8 inch square pan with wax paper or parchment paper. In a microwave safe glass bowl (I use a 4 cup glass measuring cup), mix all ingredients, I like to dice the creme drops into 4 pieces. Microwave on high power for 2 minutes.
• 2. It will come out soupy just keep stirring very quickly and it will thicken up pretty fast. Make sure that you stir very well making sure that any of the white center that may have clumped a little gets dissolved.
• 3. Spread into prepared pan and refrigerate for 15 to 20 minutes. Cut into small pieces and store in covered container in the refrigerator.
• 4. TIPS: If not fully melted microwave a little longer. If you want it more chocolaty add 2 handfuls of chocolate chips. If fudge is too soft reduce butter to 1 Tablespoon.

FIBER ONE® CRUNCHY FUDGE COOKIES

Steps:

• Heat oven to 350°F. Spray cookie sheets with cooking spray. In large bowl, mix ingredients with spoon. Drop dough by rounded tablespoonfuls 2 inches apart on cookie sheets.
• Bake 10 to 12 minutes until set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes. Store in tightly covered container.