We made compost cookies a few months ago and I really liked them, but now it’s time to try something different. It’s time for compost fudge. Why not? In my compost cookies I tried to put in a bit of everything.
Bacon and potato chips might be the most interesting flavors. And yet, why wouldn’t you? The cookies were certainly interesting.
1 (12-ounce) bag semisweet chocolate chips
1½ cups butterscotch chips
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla extract
½ cup cooked and chopped bacon
1 cup shelled pecans
½ cup crushed pretzels
½ cup crushed potato chips
2 tablespoons coffee grounds
Butter, for greasing the pan
Heat an enamel Dutch oven over medium low heat. Add the condensed milk, the semisweet and the butterscotch chips and the vanilla. Stir until the chocolate melts, then add the pecans, bacon, coffee grounds pretzels and potato chips to the fudge, reserving some for topping. Stir to combine. Line an 8 or 9 inch square pan with parchment paper and butter the sides or, to make the fudge in the form of a wreath, butter a round cake pan. Use a rubber spatula to spoon the fudge into the pan and leave it bumpy on top. Sprinkle the reserved potato chips, pecans, bacon and pretzels all over the top allowing them to adhere to the fudge. Cool the fudge in fridge for 30 minutes. Slice 1/4 inch thick in 3 inch wide pieces.
* From the Recipe Box:
Give this a try; it’s totally different and totally worth the time.
and remember what Nelson Mandela said: I never lose. I either win or learn. Big kiss, Lynn