One Two Three Fudge

"This creamy fudge is sure to please any group of chocolate-lovin' folks. The addition of frosting in the fudge makes this recipe smooth and fail-proof. Just be sure and use a frosting that does not include pudding in the ingredients."  Original recipe yield: 36 pieces.

INGREDIENTS:

1/2 cup butter
2 cups semisweet chocolate chips
1 (16 ounce) package chocolate fudge frosting

DIRECTIONS:

Butter a 9x13 pan. Set aside.
In a medium saucepan, melt butter and chocolate chips together over low heat. Remove from heat and stir in frosting. Mix well.
Pour into prepared pan. Refrigerate for 2 hours. Cut into squares. Store, covered in refrigerator.

Peanut Choc-Scotch Fudge

 "Best of all worlds, this fudge is to die for!"  Original recipe yield: 1 - 9x13 inch dish.

INGREDIENTS:

3/4 cup butter
3 cups white sugar
3/4 cup milk
3/4 cup peanut butter
1 cup semisweet chocolate chips
1 cup butterscotch chips
1 teaspoon vanilla extract
1 (7 ounce) jar marshmallow creme

DIRECTIONS:

Lightly grease a 9x13 inch dish.
In a 2-quart saucepan over medium heat, combine butter, sugar and milk. Bring to a boil, stirring constantly. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and stir in peanut butter, chocolate chips and butterscotch chips until melted. Stir in vanilla. Fold in marshmallow creme. Pour into prepared pan. Chill in refrigerator until firm.