Bailey’s Truffle Fudge
3 cups semisweet chocolate chips
1 cup vanilla chips OR -More chocolate chips*
1/4 cup butter
3 cups powdered sugar
1 cup Bailey’s Irish Creme
1/2 cup chopped nuts; optional
TRUFFLE TOPPING:
1 cup Semisweet chocolate chips
1/2 cup Vanilla chips OR -More chocolate chips*
2 tbl. Butter; cut in pieces
4 tbl. Bailey’s Irish Creme
*Using all semisweet chocolate will yield a deeper, darker fudge.
FUDGE:
Melt all chips with butter until they are soft enough to stir smooth. Do not overheat. Add chocolate/butter mixture to powdered sugar and Baileys. Stir until smooth. Add nuts, if desired. Mix well. Place fudge in an 8-inch square pan sprayed with vegetable spray. Lay a sheet of plastic wrap on top and gently press to smooth the fudge.
TOPPING:
Melt chips until smooth. Remove from heat. With a fork, beat in butter and Bailey’s until smooth. Spread topping over fudge with a knife. If a very smooth top is desired, use a piece of plastic as done on fudge. Refrigerate until firm, 1 to 2 hours. Can be frozen. Makes 64 pieces