s'mores fudge

 

the goods:

 

graham cracker crust:

4 sheets (the whole rectangle) graham crackers

1/4 cup granulated sugar

1 and 1/2 tablespoons melted butter

 

fudge:

1 and 1/2 cups milk chocolate chips

1/2 teaspoon vanilla

1/2 can sweetened condensed milk (don't get too excited about leftovers, you'll use the other half...)

 

marshmallow:

1 cup white chocolate chips

8 oz. jar of marshmallow fluff

1/2 can sweetened condensed milk

 

Preheat oven to 375 degrees and line an 8-by-8-inch square pan with foil, enough so that some of the foil hangs over the edge of the pan.

Crush the graham crackers using the bottom of a glass in a bowl and mix in the melted butter and sugar. Pour into prepared pan and press down with the back of a glass to make an even layer. Bake for 15 minutes or until the edges are golden brown.

Melt the milk chocolate in a small saucepan over medium low heat and add half the can of sweetened condensed milk and the vanilla. Once it is smooth, pour immediately over the graham cracker crust.

Melt the white chocolate chips in a small saucepan over medium low heat then add marshmallow fluff and the remaining sweetened condensed milk. Stir until smooth and consistent. Immediately pour over the chocolate layer.

Refrigerate overnight. The next day pull the fudge out of the pan using the foil. Gently pull back foil and carefully cut into squares. Take each piece and dip the tops in crumbs remaining on the foil.

sweet marscapone cream fruit tartlets

 

the goods:

 

16 pre-made miniature tart shells (you can fin them in the frozen section); baked according to package instructions and cooled

1 cup cold heavy cream

5 tablespoons confectioners' sugar, divided

12 to 16 ounces marscapone cheese

1 pint blueberries

1 pound strawberries, hulled and sliced

 

In an electric mixer, whip (with whisk attachment) heavy cream with 1 tablespoon confectioners' sugar until stiff peaks form. Transfer to a bowl. Add marscapone and remaining 4 tablespoons sugar to mixer and beat until smooth and well combined. Gently fold in whipped cream.

 

Scoop marscapone mixture into a zip-top bag and snip the corner off with some scissors. Squeeze some filling into each cooled tartlet shell.

 

Adorn with blueberries and strawberries.