Parchment/Wax paper to line the pan for easy removal
Dump all ingredients into the crock pot, stir every 30 minutes...
WITH A DRY UTENSIL...mine was damp and seized the chocolate in the pan.
Therefore my fudge never really liquefied.
Pour into your pan.
I had to use a pie pan because brownies were currently in my 8x8 pan.
Chill for 4 hours and enjoy!
It seemed to go over very well at work!
3 cups semi sweet chocolate chips 1 (14-ounce) can sweetened condensed milk 1 teaspoon pure vanilla extract 1 tablespoon salted butter cooking spray to spray down the crock parchment paper or non-stick foil to line a 9 x 9 baking pan The Directions Use a 4-quart slow cooker. If you only have a 6-quart, that's okay, but it will melt faster, so keep an eye on your chocolate. Spray the crock well with cooking spray (if you are using a Ninja, I'd still spray it down). Dump everything into the pot. Cover, and cook on high for about 1 hour, or on low for about 2 hours. Stir every 30 minutes. Once the chocolate has lost it's form and can be stirred into a liquid state, spread it out into a lined 9 x 9 baking pan. Chill in the refrigerator overnight (or at least 4 hours) before cutting into bite-sized squares.
2 c. sliced rhubarb 1/2 c. water 1 box powdered pectin 5 c. sugar 1 1/2 c. crushed strawberries
Combine rhubarb, water and pectin and mix well. Cook 5 to 6 minutes until rhubarb is tender and pectin is dissolved, stirring twice. Stir in sugar, continue cooking until mixture boils stirring after each minute, about 3 minutes. Add strawberries. Mix well. Ladle into jars. Let stand at room temperature until set. Store in freezer.
Spread Cream Cheese mix then press the chips into the roll
Roll up the crescent, wrap in wax paper, and freeze for 2 hours.
Pull out of the fridge, slice and bake!
Ingredients 1 can seamless crescent rolls (or pinch together seams on a regular can, or make your own with the recipe I posted before) 8 oz cream cheese, room temperature 1/3 cup sugar 2 tsp vanilla ¾ C mixed peanut butter and chocolate chips
Directions: Beat sugar, cream cheese and vanilla together until smooth and creamy. Unroll the crescent roll sheet onto lightly floured surface. . Stretch the dough out, I use a rolling pin to do this, then trim the edges to give it a good rectangular shape. A pizza cutter is great for trimming edges of dough. Spread the cream cheese mixture over the top of the crescent sheet, leaving a gap at the edge about 1/2 inch. Sprinkle your chips on top of cream cheese – press them in lightly to aid in rolling. Roll the crescent sheet up tightly and wrap in cling wrap. Place in freezer for at least 2 hours it won’t get really solid as the cream cheese mix won’t freeze hard.
When chilled preheat oven to 350°. Line a cookie sheet with parchment paper (prevents sticking and helps in cleanup). Slice the crescent roll into 1/4″ slices. They won’t keep the precise round shape, but that is fine! Bake on prepared cookie sheet for 12 -14 minutes until crescent roll appears golden brown. Cool on the parchment paper or wire rack. Enjoy! They are soft and oh so yummy!!