What do you do with those little bags of peanuts and pretzels from the airlines that you don’t actually eat on the flight because you brought homemade Vanilla Eggnog Donuts with instead?
Oh, that’s easy.
You make this no-bake and microwave-friendly white chocolate fudge because it would be too easy to just eat them, as is.
May as well create a baking project and re-invent the wheel whenever possible. That’s how my brain works.
Plus peanuts and pretzels taste much better when they’re coated in a pound of white chocolate and cream cheese, give or take.
You don’t have to add pretzels or peanuts to this so-creamy-it’s-almost-like-cream-cheese-frosting white chocolate fudge, but if you like salty ‘n sweet combos, then I recommend it.
And if you just like sweets with your sweets, or you don’t happen to have any spare (stale) peanuts ‘n pretzels laying around, feel free to omit them.
The fudge is so rich, so creamy, and so decadent on its own that it doesn’t ‘need’ any add-in’s, but I figured they couldn’t hurt.
And I also threw some chocolate chips in, too.
Because everything is better with dark chocolate.
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White Chocolate Peanut, Pretzel, & Chocolate Chip Fudge (No-Bake, Microwave-able)
8 oz cream cheese, softened (I used Philadelphia Whipped cream cheese, softened to room temperature)
4 c powdered/confectioner’s sugar
1.5 tsp vanilla extract
10 oz white chocolate chips (this is 1 bag of white chocolate chips from Trader Joe’s but if you have a 12 or 15 ounce bag, feel free to use it all)
Add-Ins: all are optional and to desired taste/quantity (add more or none of any)
1/3 c pretzels, crushed
1/3 c peanuts, crushed
1/2 c chocolate chips
Optional: Butterscotch chips, white chocolate chips, other nuts, seeds, dried fruit such as dried cranberries or dried apricots, peppermint candy bits, toffee bits, etc. Use what you have on hand and prefer.
Directions:
Prepare an 8 x 8 or similar-sized baking pan by lining it with foil and lightly spraying with cooking spray. Or, use parchment paper. Set pan aside.
In a large bowl combine softened cream cheese and powdered sugar and stir until combine (I did this by hand but use a mixer if you prefer). Then, add the vanilla extract and mix until incorporated.
In a microwave-safe bowl, melt the white chocolate chips, taking care not to burn them. (Microwave for no more than 20-30 seconds at a time, removing from heat, stirring vigorously; repeating as necessary. My chips were softened enough after the first 30 second burst and some vigorous stirring to melt fully)
Add the melted white chocolate mixture to the cream cheese/powdered sugar/vanilla mixture and stir to combine.
Add the remaining ingredients, all the ‘add-in’s’, folding them in until dispersed and combined.
Pour mixture into prepared pan and chill in the freezer for at least one hour before slicing and serving.
Slice into fairly small cubes (these are very rich). Store extras in the freezer. Use common sense but this will keep for weeks or month(s) in the freezer. It could be the Caribbean heat but even in the freezer, this does not freeze completely solid for me, even after a few days. I believe the cream cheese prevents it.
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This fudge is serious business.
As in, I am normally able to put away a pretty serious quantity of desserts that are deemed “too sweet “or “too rich” by many.
But this stuff definitely gives me a run for my money. It’s that rich.
It’s almost like eating frosting so if you don’t love frosting, I wouldn’t recommend this recipe.
But for those of you who love a little cake with your frosting, this stuff is right up your alley and I’d suspect will be a hit at the next holiday party, baby or bridal shower, or girls-night-in party you’re throwing.
You may want to make this for an event rather than just for yourself.
Then again, that’s what the freezer is for: to store a wide variety of desserts for that rainy day…
…For that rainy day that you get hit with the craving for something sweet with just a wee bit of salty…
…And for that rainy you’re PMS’ing
…Or for that random rainy day when you just need a little pick me up. Just because.
Well, this is your rainy day right here.
Do you like fudge? Any favorite recipes?
There are so many ways to make fudge. With or without cream cheese, with or without sweetened condensed milk or sugar, on the stovetop or not, in the microwave or not, with or without a candy thermometer, boiling the mixture or not, and it goes on and on.
For as many things you can add or not add to fudge, it seems there’s a different recipe to try.
I am a fan of: easy, microwave-friendly, two bowls, minimal cleanup, with decadent results. <— Those are my goals for all desserts though, not just fudge.
If you’re a fudge fan and looking to gain 10 pounds over the holiday season and looking to do a little more holiday (un)baking, may I suggest:
Chocolate Peanut Butter Fudge (5 minute, microwave-friendly, no-bake)
Raw Vegan Girl Scout “Thin Mint”-Inspired Fudge
Vegan Fudge (10 Minutes, no bake, gluten/soy/tree-nut free)
White Chocolate Cookies & Cream Fudge (with Oreo Cookies, no-bake, decadent)
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