Piña Colada Fudge
1 (12 ounce) package (2 cups) white vanilla chips
1 (3.25 ounce) jar macadamia nuts, chopped, toasted
1 (16 ounce) can Pillsbury Creamy Supreme Vanilla Frosting
1/2 cup chopped dried sweetened pineapple
1/2 cup coconut, toasted
1 teaspoon rum extract
1 teaspoon coconut extract
Line 8- or 9" square pan with foil, extending foil over edges. Place chips
in medium microwave-safe bowl. Microwave on HIGH for 1 to 2 minutes or until melted, stirring every 15 seconds until smooth.
Reserve 1/4 cup nuts for garnish. Add remaining nuts and all remaining
ingredients to melted chip mixture; mix well. Spread in foil-lined pan.
Sprinkle with reserved nuts. Refrigerate 1 hour or until firm. Remove fudge
from pan by lifting foil. Remove foil; cut into squares.
HINTS: I just added all of the macadamia nuts and didn’t reserve any for the
top. I added extra of the pineapple simply because it’s so darn good - I
probably had 3/4 of a cup. I DID NOT care for the rum extract - I found it
gave it too much of a “chemical” taste. Next time I will leave out the rum
extract and I think I will leave out the coconut extract. I think it has
enough of a coconut taste with just the coconut and I would like more of the
pineapple flavor to come through.
Servings: 4