Chocolate coffee fudge is sweet and decadent. It goes well in any party platter and packs up for a terrific gift. The coffee adds an extra depth to the recipe.
1 1/2 cups brown sugar
1/4 cup + 2 tbsp prepared coffee
1 1/2 cups icing sugar
1/2 cup butter
1/2 cup cocoa
1/4 cup chopped walnuts
Bring brown sugar, coffee, butter and cocoa to a boil over low heat. Continue boiling for five minutes then remove from stove. Blend in icing sugar and nuts. Spread mixture in greased 9 x 5 inch loaf pan. Cool and cut into squares. Keep refrigerated until ready to use.
Christmas is the one time of year that my family always baked several kinds of cookies for guests over the holiday season. Times have changed and we no longer need the selection of sweets we used to but I find myself still baking some of my holiday favorites.
This is probably my most favorite cookie. The tangy cranberries, aromatic almonds and white chocolate create a sumptuous cookie.
I’ve tried replacing the white chocolate in this recipe with milk chocolate but the recipe is not the same. If you absolutely hate white chocolate replace it with dark chocolate. The bitter chocolate pares well with the cranberries.
This recipe takes more time than many of the icebox cookies but the results are worth the effort. The designs are pretty and the cookie is delicious. You’ll need an afternoon to bake these cookies so make an extra batch while you are baking and freeze any leftovers.