butter 8x8 pan. Melt 3 c semisweet chips, 1 c white choc chips, and 1/4 c butter until soft enough to stir.
Stir in powdered sugar and irish cream until smooth, stir in nuts. Place in prepared pan and lay sheet of plastic wrap over top. Press and smooth top down, can put in freezer to cool.
In top half of double boiler (or microwave) melt remaining chips until soft. Remove from heat adn with a fork beat in the butter and irish cream until smooth. Spread topping over cooled fudge with a knife. If smooth top is important, place plastic wrap ver top. Refrigerate until firm, 1-2 hours at least.
Originally Submitted
7/27/2008
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