In individual glass bowls, put your thawed berries. I took two bowls, as I was making it for me and My husband.
Crumble the cookies over the berries.
Drizzle the condensed milk over it. Dont put too much condensed milk, otherwise you will lose the taste of berries and cookies.
Enjoy this simple, no-time, divine dessert -- .
Divide raspberries into two bowls.
Drizzle with condensed milk.
Serve.
Line a 8x8x2-inch baking pan with lightly buttered waxed paper or aluminum foil.
Set aside.
Melt chocolate chips with condensed milk in the top of a double boiler or in a bowl in the microwave.
Stir until smooth.
Remove from heat and stir in pecans and grated orange peel.
Spread in prepared dish and chill until firm.
Carefully remove fudge from pan using the edges of the foil.
Cut into squares.
Store covered in refrigerator.
f heavy bottomed saucepan. Add condensed milk and water and stir to
Melt chocolate chips and butterscotch chips with condensed milk slowly.
Stir occasionally until melted and mixture begins to thicken.
Remove from heat.
Add chopped nuts and vanilla.
Blend well.
Spoon into petit fours cups and chill or chill fudge for 1 hour to thicken.
Pour fudge in pie pan lined with whole walnuts and shape into a ring.
Chill until firm and cut into slices.
ale and creamy. Pour in condensed milk, beating well. Fold in flour
melt chocolate chips with condensed milk and salt in heavy saucepan over low heat.
remove form heat stir in vanilla and chopped white baking pieces. stir just until blended.
Line and 8-9 inch square pan with waxed paper. Spread fudge mixture evenly into pan. Chill 2 hrs or until firm. Turn fudge onto vutting board; peel off paper and cut into squares. store leftovers in fridge.
In heavy saucepan, over low heat, melt chips with condensed milk and salt.
Remove from heat.
Stir in nuts and vanilla. Spread evenly into wax paper lined 8 or 9-inch square pan.
Chill 2 hours.
Turn fudge onto cutting board.
Peel off paper; cut into squares.
Makes about 2 pounds.
In microwave bowl, combine chocolate chips with condensed milk and salt.
Microwave on High for 1 1/2 minutes; stir thoroughly. Microwave for another 1 1/2 minutes.
Stir in nuts and vanilla. Line an 8 or 9-inch pan with aluminum foil and put contents into pan.
Cool to room temperature.
Remove foil and cut into squares. Makes about 2 pounds.
I do not refrigerate the fudge to cool it. It stays creamy if not refrigerated.
In heavy sauce pan over low heat, melt chips with condensed milk, salt, butter and marshmallows.
Remove from heat, stir in vanilla.
Spread evenly onto wax paper lined 8-9 inch square pan. Chill 2 hours or until firm.
Turn fudge onto cutting board.
Peel off paper, cut into squares.
Store covered in refrigerator.
Melt morsels in a heavy pan over low heat with condensed milk, stirring constantly.
Remove from heat.
Stir in remaining ingredients and spread in a wax paper-lined ;8-inch square pan. Chill 2 to 3 hours until firm.
Turn fudge out onto cutting board.
Peel off paper and cut into squares.
Cover tightly and store at room temperature.
In heavy saucepan over low heat, melt chips with condensed milk. Remove from heat and add vanilla and nuts. Spread evenly onto aluminum foil lined 8 or 9-inch pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off foil and cut into squares. Store loosely at room temperature.
Heat oven to 350\u00b0.
Grease 13 x 9-inch pan.
In mixer bowl, beat butter, sugar and salt until fluffy.
Mix in flour.
With floured hands, press into prepared pan.
Bake 20 minutes or until lightly browned.
In heavy saucepan, over low heat, melt chocolate chips with condensed milk, stirring constantly, until all chips are melted.
Stir in almond extract.
Spread evenly over shortbread.
Sprinkle on almonds, then press them down firmly. Refrigerate 3 hours or until firm.
Can be stored at room temperature.
Preheat oven to 350\u00b0.
Prepare cake mix as directed.
Pour 2 cups batter into greased 9 x 13-inch pan.
Bake 15 minutes. Meanwhile, in heavy saucepan, over low heat, melt caramels and margarine with condensed milk, stirring until smooth.
Spread evenly over cake; spread remaining cake batter over caramel mixture.
Top with nuts.
Return to oven; bake 30 to 35 minutes longer or until cake springs back when lightly touched.
Cool.
In saucepan, over low heat, melt chocolate chips with condensed milk.
Remove from heat; stir in walnuts and vanilla. Spread into waxed paper-lined 8-inch square pan.
Chill for 2 hours.
Turn fudge onto cutting board.
Peel off waxed paper and cut into squares.
Makes 2 pounds.
In heavy saucepan, over low heat, melt chips and margarine with condensed milk and vanilla; remove from heat.
In large bowl, combine marshmallows and pecans if desired; stir in chocolate mixture.
Spread in aluminum foil-lined 13 x 9-inch baking pan. Chill for 2 hours until firm.
Remove from pan; peel off foil and cut into squares.
Line 8-inch square pan with foil.
In a heavy saucepan over low heat, melt chocolate chips with condensed milk, vanilla and salt; blend well.
Remove from heat.
Add peanut butter chips, stir just enough to distribute chips evenly in mixture.
Spread into prepared pan.
Refrigerate for 2 hours or until firm.
Remove from pan, peel off foil and cut into squares.
Makes about 2 pounds.
microwave, melt chocolate chips with condensed milk; stir until smooth.
Set
Line an 8x8 inch square dish with aluminum foil.
Chop chocolate and place in a large, microwave safe bowl with condensed milk. Microwave on high, stirring once or twice until chocolate is soft, 2 to 3 minutes. Remove from oven and stir until completely smooth. Stir in vanilla and walnuts. Spread in prepared pan.
Refrigerate 2 hours, until firm. Cut into squares.
Melt chocolate chips.
Mix chocolate chips with condensed milk, salt, and vanilla.
Add nuts if using.
Line a pan with wax paper.
Pour mixture into prepared pan.
Refrigerate until set.
Take out of refrigerator.
Flip pan and remove wax paper.
Cut and serve!