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Prep 25min
Total1hr55min
Ingredients7
Servings64
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Ingredients
1
cup milk chocolate chips (6 oz)
1
can Pillsbury™ Creamy Supreme™ Milk Chocolate Frosting
2
teaspoons vanilla
2
cups chopped pecans, toasted
2
cups sweetened shredded coconut, toasted
1
cup white vanilla baking chips (6 oz)
1
can Pillsbury™ Creamy Supreme™ Coconut Pecan Frosting
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Steps
1
Line 9-inch square pan with foil, extending foil over 2 opposite sides of pan. Spray foil with Crisco® Original No-Stick Cooking Spray.
2
In medium microwavable bowl, microwave chocolate chips on High 1 to 2 minutes, stirring every 30 seconds, until melted. Stir in milk chocolate frosting and 1 teaspoon of the vanilla. Reserve 2 tablespoons of the nuts and 2 tablespoons of the coconut. Stir half of the remaining nuts and half of the remaining coconut into the chocolate mixture. Spread in pan.
3
In medium microwavable bowl, microwave white vanilla chips on High 1 to 2 minutes, stirring every 30 seconds, until melted. Stir in coconut pecan frosting and remaining 1 teaspoon vanilla. Stir in remaining half of the nuts and coconut. Spread over chocolate mixture. Sprinkle reserved nuts and coconut over fudge.
4
Refrigerate 1 1/2 hours or until firm. Remove foil; cut into 8 rows by 8 rows. Store covered in refrigerator.
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To toast pecans, spread pecans in ungreased shallow pan. Bake at 350°F 6 to 10 minutes, stirring occasionally, until light brown.
To toast coconut, spread coconut in ungreased shallow pan. Bake at 350°F 5 to 7 minutes, stirring occasionally, until golden brown.
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