chilling

If making fudge seems like a big project, this easy recipe will convince you otherwise. Rich, chocolaty, and luscious, it's a treat worth making, and this recipe makes plenty to share! Wrap some up in a pretty box to give as a thank you gift or a holiday treat. We love the way walnuts add crunch and texture, and you can swap in a different favorite nut if you like, or leave the nuts out altogether and the fudge will still be delicious. To store the fudge, layer pieces between sheets of wax paper in an airtight container and refrigerate for up to 1 week. Let the fudge come to room temperature before serving.

Creamy chocolate walnut fudge

oz Semisweet chocolate chopped

oz chocolate

oz Fat free sweetened condensed milk

0.75 cup(s) Chopped walnuts

tsp Vanilla extract

0.125 tsp Table salt

Image of Creamy chocolate walnut fudge

Line an 8-inch square baking pan with foil allowing the excess foil to extend over the rim of the pan at two opposite sides by 2 inches. Spray with nonstick spray.

Combine the semisweet chocolate, unsweetened chocolate, and condensed milk in a large saucepan and set over low heat. Cook, stirring, until the chocolate is melted and the mixture is smooth, about 5 minutes. Remove the saucepan from the heat; stir in the walnuts, vanilla, and salt.

Turn the mixture into the prepared pan and spread evenly. Let cool completely Lift the fudge from the pan using the foil as handles. With a long, thin knife, cut the fudge into 6 strips, then cut each strip crosswise into 8 pieces.

Here’s an easy dessert that bridges the gap between summer and fall—with the cooling refreshment of a chilled treat and the autumnal hits of pumpkin and warm spices. You’ll love the ease of this recipe, where graham crackers are layered with whipped topping and a spiced pumpkin filling until they soften into “cake.” Do make sure you plan ahead, as the dish needs to chill for at least 4 hours to soften the graham crackers, plus an hour or so in the freezer to help the elements firm up enough to slice.

Pumpkin Spice Icebox Cake

oz Lite whipped topping thawed, divided

square(s) Graham cracker(s)

oz Canned pumpkin

0.333 cup(s) Powdered sugar (icing sugar)

1.25 tsp(s) Pumpkin pie spice divided

Image of Pumpkin Spice Icebox Cake

Line a 9 x 5-inch loaf pan with plastic wrap, making sure there is overlap over all edges. Spread 1½ cups whipped topping into bottom of lined pan. Arrange 2½ graham cracker sheets over whipped topping, breaking crackers as needed to fit into pan.

In a medium bowl, stir together ½ cup whipped topping, pumpkin, sugar, and 1 tsp pumpkin pie spice. Spread half of pumpkin mixture over graham cracker layer in pan. Top with 2½ graham cracker sheets, breaking crackers as needed to fit into pan. Spread remaining pumpkin mixture over graham crackers. Top with remaining 3 graham crackers, breaking crackers as needed to fit into pan. Spread remaining 1 cup whipped topping over graham crackers. Cover loosely and refrigerate at least 4 hours or up to overnight to soften graham crackers.

Freeze cake for 1 to 1½ hours before serving to firm it up. Remove from freezer, uncover, and invert onto a platter; discard plastic wrap. Dust cake with remaining ¼ tsp pumpkin pie spice. Serve immediately.

When pureed with cocoa powder, dates, vanilla, and coconut oil, black beans miraculously become fudge! Their flavor blends seamlessly with the chocolate-coconut notes, and they become smooth, creamy, and, well, fudgy. We soften the dates first by bringing them to a boil with water; this helps ensure they puree more easily. Be sure to purchase whole dates and remove the pits yourself, as they tend to be much softer and creamier than pre-pitted dates. Store the fudge in the refrigerator for up to one week or in the freezer for up to one month.

Rich Black Bean Fudge

item(s) Medjool dates whole, pitted

oz Canned low sodium black beans

0.5 cup(s) Unsweetened cocoa powder

0.25 cup(s) Powdered sugar (confectioner's)

salt

Image of Rich Black Bean Fudge

Place the dates in a small microwave-safe bowl and cover them with water. Microwave on High until the water boils, about 2 minutes. Drain.

In the bowl of a food processor, combine the dates, beans, cocoa, sugar, vanilla, and salt; process on high until well blended, about 1 minute. Drizzle with the oil; process until the mixture is completely smooth, stopping to scrape down the sides of the bowl as needed, 1 to 2 minutes.

Line an 8-inch square baking pan with plastic wrap. Spread the fudge mixture evenly into a thin layer in the pan. Refrigerate until firm, about 1 hour. Lift the fudge from the pan with the plastic wrap; cut into 6 rows each way to form 36 squares.

Mild, neutrally flavored chickpeas puree to a creamy, smooth consistency, then combine with peanut butter powder and enough cocoa to give these whole-grain treats a bittersweet edge. Toasting the oats in a dry skillet makes them slightly crunchy and gives them a rich, nutty flavor. Honey and mini chocolate chips add just enough sweetness. For the best results, seek out lower-sodium chickpeas. If using no-salt-added chickpeas, add 1/4 tsp salt to make sure the flavor doesn’t fall flat.

Bittersweet Chocolate and Peanut Butter Energy Bites

cup(s) Uncooked old fashioned oats

oz Canned chickpeas

Water

Honey

0.5 cup(s) Powdered peanut butter

0.333 cup(s) Unsweetened cocoa powder

0.25 cup(s) Mini semisweet chocolate chips

Image of Bittersweet Chocolate and Peanut Butter Energy Bites

Heat a large nonstick skillet over medium-high heat. Add oats to pan; cook, stirring occasionally, until fragrant and lightly browned, about 4 to 5 minutes. Pour onto a plate to cool.

Combine chickpeas, water, honey, and vanilla in a food processor and process until smooth, scraping sides of bowl as needed. Add peanut butter powder and cocoa and process until well blended and mixture starts to form a ball. Spoon mixture into a large bowl. Fold in toasted oats and chocolate chips. Roll mixture into 24 balls (about 1 slightly rounded Tbsp each). Chill until firm, about 30 minutes.

A creamy, sweet ending to any summer meal. Garnish with freshly grated lime zest, if desired.

Creamy Key Lime Pie

oz Graham cracker crust

oz Regular liquid egg substitute

0.75 cup(s) Fresh lime juice

0.75 cup(s) Fat free

Image of Creamy Key Lime Pie

Preheat oven to 325°F. Place crust on a baking sheet; set aside.

In a medium bowl, whisk together milk, egg substitute and lime juice; pour into crust.

Bake pie until center looks set but still shakes a little when you tap it, about 15 minutes; remove to a wire rack and cool completely. Transfer cooled pie to refrigerator; chill for 1 to 2 hours.

Cut chilled pie into 12 slices; garnish each piece with 1 tablespoon whipped topping and serve. Yields 1 piece per serving.

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Creamy chocolate walnut fudge

Pumpkin Spice Icebox Cake

Rich Black Bean Fudge

Bittersweet Chocolate and Peanut Bu...

Creamy Key Lime Pie

Top 5 chilling recipes from across the web

The most viewed chilling recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy chocolate walnut fudge

Pumpkin Spice Icebox Cake

Rich Black Bean Fudge

Bittersweet Chocolate and Peanut Bu...

Creamy Key Lime Pie

The most viewed chilling recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine