Malted Milk Chocolate & Walnut Fudge
This Malted Milk Chocolate & Walnut Fudge has rich milk chocolate, marshmallows, crunchy walnuts and a little malty flavor that adds something a little extra to this fudge recipe.
The holidays always call for fudge! Don’t you agree? The thing that I love most about fudge too is that everyone makes it differently. Whether it’s a classic chocolate and nut combination or loaded with goodies I have to admit that I haven’t ever met a piece of fudge that I did not like.
Another great thing about fudge, it’s SO EASY TO MAKE!
The inspiration for this fudge recipe comes from my love of malted milk powder. It is something I always have on hand. It’s so good in plain or chocolate milk, shakes, even morning oatmeal.
Then I added marshmallows thinking of the hot chocolate that we make while it’s cold outside. Finally, add the nuts for a crunchy texture.
How to make Malted Milk Chocolate & Walnut Fudge:
In a microwave proof bowl add the milk chocolate chips and sweetened condensed milk.
Microwave the mixture in 45-second intervals, stirring in between to combine the ingredients. It should take about 4-5 rounds until everything is well combined.
To the bowl add the marshmallows, walnuts and malted milk powder. Stir to mix everything together.
In an 8″x8″x pan add non-stick tin foil. Lightly grease the tin foil then add the fudge mixture to the pan.
Put the fudge into the refrigerator for at least 1 hour. Make sure the fudge has set before trying to cut.
Cut into 25 pieces and serve.
Tips for making Malted Milk Chocolate & Walnut Fudge:
- Since the chocolate mixture is hot the marshmallows will melt some.
- Store any leftover fudge in a container in the refrigerator for up to 5 days.
And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 5 minutes |
| Passive Time | 1 hour |
| Servings |
pieces
|
- 1 12-ounce milk chocolate chips
- 1 14-ounce sweetened condensed milk
- 1/2 cup chopped walnuts
- 2 cup mini marshmallows
- 2 Tbs malted milk powder
Ingredients
|
|
- In a microwave proof bowl add the milk chocolate chips and sweetened condensed milk.
- Microwave the mixture in 45-second intervals, stirring in between to combine the ingredients. It should take about 4-5 rounds until everything is well combined.
- To the bowl add the marshmallows, walnuts and malted milk powder. Stir to mix everything together.
- Put the fudge into the refrigerator for at least 1 hour. Make sure the fudge has set before trying to cut.
- Cut into 25 pieces and serve. Enjoy!
Tips for making Malted Milk Chocolate & Walnut Fudge:
- Since the chocolate mixture is hot the marshmallows will melt some.
- Store any leftover fudge in a container in the refrigerator for up to 5 days.
Margarita Pie #CookoutWeek
I really don’t think that #CookoutWeek can pass without having an easy, no-bake dessert that everyone will love! My Mother-In-Law’s Margarita Pie is a creamy, citrus no-bake pie with a pretzel crust that’s the perfect summer treat.
I have previously updated the recipe for this pie and made a Cherry Limeade Pretzel Pie for National Pretzel Day. The change was great but for today I thought I would just make the classic Margarita Pie recipe that I’ve been enjoying for years now.
This Margarita Pie also gives off some serious summertime vibes. Full of creamy filling mixed with lime and orange juice it’s the perfect compliment to the salty pretzel crust. No turning on the oven when it’s 100 degrees but you NEED to get a dessert made for that cookout your heading to. Now on to the recipe because Summer is short!
*Affiliate links are included in this post. Please read my Discloser Policy. I received Barlean’s Butter Flavored Coconut Oil complimentary but all opinions stated in this post are my own.
For more information about Barlean’s visit their About page.
How to make Margarita Pie:
For the crust, it’s as simple as crushing the pretzels. You can use a food processor or a good old Ziploc bag and a rolling pin. M
elt the Barlean’s Butter Flavored Coconut Oil, which made a fabulous swap for regular butter in this recipe, then either add it to the bag or slowly pour into the food processor while pulsing to combine and get the pretzels nice and fine.
Add the sugar to the mix then press the crumbs into a 9-inch pie plate.
In a seperate bowl add the whipped cream, lime juice, orange juice then the sweetened condensed milk.
Fold the ingredients together from the bottom up. Keep stirring until all the ingredients are well combined.
Add the filling to the pretzel crust. Put into the refrigerator to set for at least 1 hour.
Slice into 8 pieces.
And here you are……
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Don’t forget to enter the #CookoutWeek giveaway! This prize pack has an ARV of over $750! You have until June 30th at 11:59 PM to enter, follow our sponsors and bloggers on social media by entering your information below:
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Check out all these delicious recipes from all the participants of #CookoutWeek!
Follow the other bloggers as well to get great ideas for your next cookout. Here are all the bloggers who are part of #CookoutWeek 2018:
The PinterTest Kitchen ♥ 2 Cookin Mamas ♥ A Day in the Life on the Farm ♥ A Kitchen Hoor’s Adventures ♥ April GoLightly ♥ Authentically Candace ♥ Blogghetti ♥ Body Rebooted ♥ Bottom Left of the Mitten ♥ Cheese Curd In Paradise ♥ Chef Sarah Elizabeth ♥ Coconut & Lime ♥ Cookaholic Wife ♥ CookwithRenu ♥ Daily Dish Recipes ♥ Everyday Eileen ♥ Fairyburger ♥ Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice ♥ Family Around the Table ♥ Fix Me a Little Lunch ♥ For the Love of Food ♥ Frankly Entertaining ♥ Frugal & Fit ♥ Get the Good Stuff! ♥ Hardly A Goddess ♥ Herbivore Cucina ♥ Join Us, Pull up a Chair ♥ Jolene’s Recipe Journal ♥ Jonesin’ For Taste ♥ Karen’s Kitchen Stories ♥ Kelly Lynn’s Sweets & Treats ♥ Mildly Meandering ♥ Moore or Less Cooking ♥ Our Good Life ♥ Oven Tales By Syama ♥ Palatable Pastime ♥ Sarah Cooks the Books ♥ Savory Moments ♥ Seduction In The Kitchen ♥ Strawberry Blondie Kitchen ♥ Sweet Coralice ♥ Tampa Cake Girl ♥ Technotini ♥ That Recipe ♥ The Baking Fairy ♥ The Beard and The Baker ♥ The Freshman Cook ♥ The Simple Supper ♥ The Spiffy Cookie ♥ The Weekday Gourmet ♥ This is How I Cook ♥ Who Needs A Cape? ♥ Wildflour’s Cottage Kitchen
| Prep Time | 5 minutes |
| Cook Time | 0 minutes |
| Servings |
pieces
|
- 1-1/2 cups pretzels, crushed
- 3 Tbs Barlean's Butter Flavored Coconut Oil melted
- 1/4 cup white sugar
- 14 ounce sweetened condensed milk
- 1 tsp lime juice
- 1/4 cup lime
- 1/4 cup Orange Juice I use the type WITH pulp
- 8 ounces whipped cream thawed
Ingredients
|
|
- Crush the pretzels using a food processor or a Ziploc bag and a rolling pin.
- Melt the coconut oil then either add it to the bag or slowly pour into the food processor while pulsing to combine and get the pretzels nice and fine.
- Add the sugar to the mix then press the crumbs into a 9-inch pie plate.
- In a seperate bowl add the whipped cream, lime juice, orange juice then the sweetened condensed milk. Fold the ingredients together from the bottom up. Keep stirring until all the ingredients are well combined.
- Add the filling to the pretzel crust.
- Put into the refrigerator to set for at least 1 hour. Slice into 8 pieces. Enjoy!
Pumpkin Pie Ice Cream #SundaySupper
Pumpkin Pie Ice Cream is a creamy treat that perfect for fall! This no-churn ice cream recipe is a great break from traditional pumpkin spice recipes.
I couldn’t believe how easy it was to make ice cream. No fancy equipment just start with 2 simple ingredients and then add from there. I’ve always wanted to try my own so I thought for Fall some pumpkin ice cream would be perfect. Even better, pumpkin pie ice cream.
Even though Friday was officially the beginning of Fall ice cream really is in order since this week has been H-O-T! I’m talking like almost 90 degrees. It’s a little odd to see the leaves falling when you are staring at them from inside because you want to be close to the A/C. Not complaining though because Michigan winters are so long that I will take every last bit of Summer I can get. So now let’s cool off with some pumpkin pie ice cream, shall we?
Is no-churn ice cream at home? Yes!
- Start with just two ingredients: heavy whipping cream and sweetened condensed milk.
- Don’t have a Kitchen Aid mixer? A handheld electric mixer works just as well!
- Add nuts, fruit, candy pieces, chocolate chunks…anything you like to make a no-churn dessert at home the whole family will love.
How to make Pumpkin Pie Ice Cream:
Using a mixer, either stand or handheld, whip the whipping cream for around 5 minutes until peaks form. With it still going add the can of sweetened condensed milk.
Finally add the pumpkin, vanilla and pumpkin spice. That’s it! Turn off the mixer and get ready to add the cookies.
In a Ziploc bag crush up the cookies or graham crackers whatever your using. Not too fine though. Add 3/4 of the cup of crushed cookies into the filling.
Place into a loaf pan, it worked perfect and didn’t take up too much room in my freezer. Now put the rest of the cookies on top.
Into the freezer, this pumpkin pie ice cream goes. It needs at least 6 hours if not overnight. I got too tempted and tried it after about 4 hours and it was not done–but it tasted good like pudding just not like ice cream. Once it’s set, delicious.
And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Cookie crust adapted from Celebrating Sweets.
Thank you to this weeks Sunday Supper host. Check out all of the other pumpkin recipes to get you through Fall.
Simple Pumpkin Recipes #SundaySupper
Meals, Sides, and Snacks
- Autumn Harvest Pumpkin Soup by A Day in the Life on the Farm
- Chocolate Pumpkin Chia Pudding by Cricket’s Confections
- Chocolate Pumpkin Pastry Twists by Caroline’s Cooking
- Cream Cheese Filled Pumpkin Bread by That Skinny Chick Can Bake
- Miso Broth with Roast Pumpkin and Noodles by Sprinkles and Sprouts
- Pumpkin Coffee Cake with Walnut Streusel by Baking Sense
- Pumpkin Kugel by Cindy’s Recipes and Writings
- Pumpkin Monkey Bread Muffins by Jersey Girl Cooks
- Pumpkin Mug Muffin by Our Good Life
- Pumpkin Oatmeal Cups by Hezzi-D’s Books and Cooks
- Pumpkin Shrub by Culinary Adventures with Camilla
- Pumpkin Spiced Cream Cheese Rolls by Fantastical Sharing of Recipes
- Roasted Pumpkin Apple Bacon Soup by Food Lust People Love
- Savory Pumpkin with Red Onion Garlic and Coconut by Sue’s Nutrition Buzz
Delectable Desserts
- No Bake Paleo Pumpkin Bites by Bites of Wellness
- Pumpkin Blondies by Pies and Plots
- Pumpkin Bread Pudding by The Freshman Cook
- Pumpkin Cupcakes by NinjaBaker.com
- Pumpkin Hand Pies by Kudos Kitchen by Renee
- Pumpkin Pie Ice Cream by Bottom Left of the Mitten
- Pumpkin Pot Au Creme by Cooking On The Ranch
- Traditional Pumpkin Pie by Palatable Pastime
- Pumpkin Spice Chocolate Chip Cookies by Sunday Supper Movement
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
| Prep Time | 5 minutes |
| Servings |
servings
|
- 2 cups heavy whipping cream
- 14 ounces sweetened condensed milk
- 3/4 cup pumpkin puree
- 1 tsp pumpkin spice
- 1/2 tsp vanilla
- 1 cup crushed cookies use hard cookies, graham crackers or biscuits
Ingredients
|
|
- Using a mixer, either stand or handheld, whip the whipping cream for around 5 minutes until peaks form. With it still going add the can of sweetened condensed milk. Finally add the pumpkin, vanilla and pumpkin spice.
- In a ziploc bag crush up the cookies or graham crackers whatever your using. Add 3/4 of the cup of crushed cookies into the filling. Place into a loaf pan.Finally put the rest of the cookies on top.
- Place into the freezer for 6 hours to overnight. Enjoy!
Tips & Variations:
- The ice cream needs to set up in the refrigerator from at least 6 hours, if not overnight.
Cherry Limeade Pretzel Pie
Did you know that Tuesday was National Pretzel Day ? When I saw this I knew that I had to make & share one of my favorite desserts. It has a sweet citrusy center and a crisp, salty crust made of…you guessed it ~ Pretzels! It’s Cherry Limeade Pretzel Pie.
This is actually a take on a recipe that my Mother-In-Law makes. When I asked where she got it from she said a friend who she worked with made it. So where the original recipe comes from I can’t quit say but it’s delicious and I’m sure a classic in many households by now. I will never forget her making this for me and bringing it over right after we brought our now 9 yr. old home from the hospital. It was just the pick me up I needed to get through the long nights with a newborn.
My Mother-In-Law calls it ‘Margarita Pie’. Here is her hand written recipe card if you prefer to stick to her original version.
For me I changed up the recipe to what it finally became which is Cherry Limeade Pretzel Pie. When she came over with the recipe she brought me a can of sweetened condensed milk so I was literally had everything for this pie BUT the orange juice. I looked in my refrigerator and I had Cherry Limeade so it only made sense to make a few minor changes and Viola! This new version of the ‘Margarita Pie’ that I know and love was created and it was just as good as the original.
So on to the recipe. Gather your ingredients.
First, crush up some pretzels. I took about 1/2 a bag of my 2 yr. olds beloved Meijer Alphabet pretzels (Shhhh, don’t tell him!) and rolled them with a rolling pin to crush them. Roll to desired consistency. I like big pieces but you may prefer them as a finer texture.
Melt 1/2 cup butter while crushing the pretzels. When done add them to your greased pie plate with 1/4 cup sugar.
Mix it all together and form the crust on the bottom and around the sides of the pie plate.
In separate bowl you are going to combine everything BUT your whipped topping. Once combined you will then fold in your whipped topping.
Spoon it into your crust.
Refrigerate until chilled which takes a good 4-6 hours. A perfect no-bake treat for any occasion. And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
| Servings |
servings
|
- 1 1/4 cup pretzels, crushed
- 1/2 cup butter, melted
- 1/4 cup sugar
- 14 ounce sweetened condensed milk
- 1 juice of lime (or 1 tbs lime juice)
- 1/4 cup lemon juice
- 1/4 cup Cherry Limeade
- 8 ounces frozen whipped topping, thawed
Ingredients
Pretzel Crust
Cherry Limeade Filling
|
|
- Crush pretzels to make 1 1/4 cup crushed pretzels.
- Melt 1/2 cup butter while crushing the pretzels.
- Add 1/4 cup sugar to greased pie plate. Add crushed pretzels and meted butter to plate with sugar.
- Mix it all together and form the crust on the bottom and around the sides of the pie plate.
- In separate bowl you are going to combine everything BUT your whipped topping. Stir to combine.
- Once combined you will then fold in your whipped topping.
- Spoon combined filling into pretzel pie crust.
- Refrigerate until chilled for 4-6 hours.
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