This is 'wicked good' stuff! This creamy sweet confection will disappear as fast as a wink.
Ingredients
- semisweet chocolate chips: 3 cups
- white chocolate chips: 1 cup
- butter: 0.25 cup
- confectioners' sugar: 3 cups
- Irish cream liqueur: 1 cup
- ½ cups chopped nuts: 1 piece
- semisweet chocolate chips: 1 cup
- white chocolate chips: 0.5 cup
- Irish cream liqueur: 4 Tbsp
- butter: 2 Tbsp
Metric Conversion
Stages of cooking
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Butter a 8x8 inch pan.
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In the top half of a double boiler melt the 3 cups semisweet chocolate chips, 1 cup white chocolate chips and 1/4 cup butter until soft enough to stir.
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Stir in the confectioner's sugar and Irish cream until mixture is smooth. Stir in nuts. Place mixture in the prepared pan and lay a sheet of plastic wrap over top; press and smooth top down.
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In the top half of a double boiler melt remaining chocolates until soft. Remove from heat and with a fork beat in the butter and Irish cream until smooth. Spread topping over cooled fudge with a knife. If a smooth top is important place plastic wrap over the top. Refrigerate until firm, 1 to 2 hours at least. This fudge can be easily frozen.
