First of all, thanks to those who have entered the Target gift card giveaway! If you'd still like to enter today is the last day. A winner will be drawn tomorrow morning.
Speaking of the giveaway, some have mentioned that if you win one of the gift cards you will most likely get new sandals or spring clothes. Well why not both?
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Target has some fun spring stuff right now. Check out this cute tee:
And these sandals have got it goin' on:
Did I mention that if you win you could get BOTH of these items with that one gift card? Talk about a great price! I love Target.
Now onto today's recipe. I feel bad because I've totally dropped the ball this year. St. Patrick's day is tomorrow and I've hardly done a thing for it. This is only my second recipe for this holiday and I totally had more in mind. And I even come from an Irish family! Wow. It just came too fast this year. At least we get one more recipe before the holiday happens. Actually the only thing about these that makes them a St. Patty's day treat is the little shamrock on top. So really they're just a piece of fudge with a frosting shamrock. I'm sorry, ancestors! I'll do better next year. This fudge is the bomb though. Really this recipe was just an excuse to make some fudge. The toffee adds a nice crunch to such a creamy fudge. It comes from Taste of Home and it is tasty! (Thanks for the photo, Taste of Home!)Ingredients (makes about 60 pieces)
- 1 can (14 oz) sweetened condensed milk
- 2 c. white chocolate chips
- 1 c. milk chocolate chips
- 1 Tbsp butter
- dash of salt
- 3/4 c. chocolate-covered toffee bits (You can buy these in a bag in the baking section, or you can buy a candy bar and chop it up.)
- 1/8 tsp vanilla extract
- 1 c. vanilla frosting (for shamrocks)
- green food coloring
Directions
- Line a 9-inch square pan with foil and grease the foil; set aside. In a large saucepan combine milk and chips. Cook and stir over low heat until chips are melted. Add the butter and salt; stir until smooth.
- Remove from heat then stir in the toffee bits and extract. Pour into the prepared pan. Cover and refrigerate for 2 hours until firm.
- Remove the fudge from the pan by using the foil; carefully remove the foil. Cut the fudge in 1-inch squares. Place the frosting in a small resealable plastic bag after you have tinted it with food coloring. Cut a small hole in the corner of the bag; pipe a shamrock onto each piece of fudge.
