Almond Joy Fudge
2 (12 ounce) package
semisweet chocolate chips
2 (14 ounce) cans sweetened
condensed milk
2 teaspoons vanilla extract
2
cups (16 pieces) mini Almond Joy candy bars, cut into 1/2-inch pieces
Butter an 8-inch square baking pan. Line with enough wax paper to overhang 2
sides by 2 inches.
In pot, combine chips and milk over medium heat cook, stirring constantly, until
mixture is melted and smooth. Remove from heat; stir in vanilla extract. Cool 1
minute.
Stir in candy bars. Spread mixture evenly in pan.
Refrigerate until firm, at least 2 hours. Use wax paper to
help remove from pan. Peel off paper, then cut into squares.
Makes 36 pieces.
