There are just some recipes that seem to stand the test of time. That tried once, you just can’t help but make them again, over and over. One Christmas tradition for us has been this nut goodie fudge. My mom started making it for our family when I growing up and it was always on my list of favorites during the holiday season. She adapted a maple nut goodie bar from an old Pillsbury cookbook to suit our tastes. While it was called a bar, this really is a fudge. Keep in mind that this recipe makes a huge pan and is great for gatherings or gift giving. This would be a fabulous addition to your own holiday baking whether it be for Christmas, Valentine’s or Easter!
64 servings (adapted from Maple Nut Goodie Bar recipe from Pillsbury)
1 (12 oz.) pkg. (2 cups) semisweet chocolate chips
1 (11 oz.) pkg. (1- 3/4 cups) butterscotch chocolate chips
2 cups margarine or butter
1 cup peanut butter
1 (12-oz.) can (2 1/2 cups) cocktail peanuts
1/2 cup evaporated milk
1 (3-oz.) pkg. vanilla pudding and pie filling mix (do not use instant)
1 (2-lb.) pkg. (7 1/2 cups) powdered sugar
Line a 15x10x1-inch baking pan with aluminum foil. Grease foil with butter (or nonstick cooking spray).
Melt chocolate and butterscotch 1 cup margarine in large saucepan over low heat, stirring often. Remove saucepan from heat. Mix in peanut butter until well combined.
Spread half of mixture in buttered foil-lined pan. Freeze 10 minutes or until fully set. Refridgerate.
Mix peanuts into remaining chocolate mixture and put aside.
Melt remaining margarine in large saucepan over low heat. Slowly add in evaporated milk, stirring constantly. Stir in pudding mix. Stir constantly and cook until slightly thickened but DO NOT BOIL.
Remove saucepan from heat. Stir in powdered sugar and mix well.
Cool 10 minutes.
Gently spread pudding mixture over chilled chocolate layer. Refrigerate additional 30 minutes.
Stir reserved chocolate-peanut mixture. Drop by spoonfuls onto chilled pudding layer. Gently spread top layer to cover.
Refrigerate at least 3 hours or until firm. Cut into small rectangles or squares. Store in refrigerator.
It definitely tastes best cold, right out of the refrigerator.