Tis the Season of Giving! And nothing says Merry Christmas more than a tin full of homemade goodies. Whether it’s for the neighbors, your coworkers, or just that hard-to-buy-for friend, my recipes made with Cocoa Dolce Premium chocolate will make their season bright… and sweet!White Chocolate Caramel Pecan Dream Fudge
3 cups Cocoa Dolce white chocolate chips
14 oz. sweetened condensed milk
4 Tbs. butter
1/2 tsp. vanilla extract
1 cup chopped pecans
1/2 cup caramel sauce, room temperature (may use caramel ice cream topping or make your own caramel sauce)
Combine the chocolate chips, the milk, and the butter in a large glass mixing bowl and heat in the microwave for 60 seconds. Stir to combine, then heat another 30 seconds. If needed, heat and store an additional 15 seconds. (Watch the video below for my stove top tempering tips!)
Stir until mostly smooth with just a few flecks of unmelted chocolate; stir in the extract and pecans.
For thick fudge (approx 1 1/2″ tall), transfer fudge to a parchment-lined 8 x 8 baking dish; use a spatula to spread fudge out evenly. If you prefer your fudge to be closer to 1″ in thickness, use a 9 x 13 pan for fudge.
Drizzle fudge with caramel sauce, then lightly swirl caramel into the top of the fudge using a knife tip.
Chill fudge until solid and you are ready to serve. Slice into squares of desired size; store fudge in an airtight container for up to 10 days.
1 sleeve saltine crackers, 4 oz (I prefer Zesta crackers)
1 cup unsalted butter
1 cup packed dark brown sugar
2 cups Cocoa Dolce dark or milk chocolate chips
1 cup chopped toasted pecans
1/2 cup toffee bits, finely chopped (I love to use Tonja’s Toffee from Modoc, Ks!)
Line a rimmed baking sheet with parchment paper or a Silpat Baking Mat. Place saltines, side by side, across entire bottom of baking sheet.
Preheat oven to 400 degrees F.
In a large saucepan over medium high heat, combine brown sugar and butter to make toffee mixture; bring to a rolling boil.**
Let toffee boil for 3 minutes, stirring constantly; pour mixture immediately over saltines on baking sheet, making sure all the crackers are completely covered with toffee.
Place baking sheet into oven and bake 5-6 minutes. Remove from oven and sprinkle chocolate morsels over the top. Let chocolate rest for 5 minutes to soften, then spread chocolate evenly over toffee layer. Top chocolate with pecans and toffee bits.
Let Christmas Crack rest at room temperature for a couple of hours until set, then cut into pieces or break into shards. (Can chill in refrigeration to speed up this process, if desired.)
KITCHEN SMACK: **How does one know when the toffee mixture has reached a full rolling boil? A rolling boil won’t subside in your saucepan when stirring occurs; it just keeps rolling, no matter how much you whisk or stir. Be sure to begin timing the 3 minutes required for this recipe only at the point that the toffee mixture is at the rolling boil stage. Boiling your toffee for this full 3 minutes ensures that your toffee will set up and be firm.
Now You’re Cookin’,
**These recipes were featured on Chef Alli’s Farm Fresh Kitchen with From the Land of Kansas, as part of WIBW 13 News This Morning, December 2017. To order your favorite From the Land of Kansas products and ingredients, visit the From the Land of Kansas Marketplace!
Disclosure of Material Connection: This is a “sponsored post.” The company who sponsored it compensated me via a cash payment, gift, or something else of value to write it. It may also contain “affiliate links”. This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”