Recipe of the month:

Posted 3/11/2014

Cocoa- Hazelnut cream filled

Golden Break

Fudge

 

  • 1 cup unsalted butter, plus additional for greasing pan
  • 1 cup chocolate hazelnut spread
  • 1 teaspoon pure vanilla extract
  • 1 lb powdered sugar, unsifted
  • 22 Golden Break™  rolled wafers (chocolate hazelnut or dark chocolate)

Prepare an 8x8-inch pan by greasing the bottom and sides with the "additional butter". This helps the parchment paper stick to the pan. Line the pan with parchment, then butter the parchment paper, as well. Cut out an additional 8x8 piece of parchment paper. Set all aside.

In a large microwavable bowl, combine the 1 cup butter and the chocolate hazelnut spread. Cover the top of the bowl tightly with plastic wrap and microwave on high for 2 minutes. Carefully remove from the microwave and stir with a wooden spoon or heat-proof spatula. Place back in the microwave and cook on high again for another 2 minutes.

Remove the bowl from the microwave and stir in the vanilla and sugar. Mix until the ingredients are fully incorporated and a dough forms. The dough will get crumbly, but keep stirring and put elbow grease into it until smooth.

Press half of the dough into the bottom of the prepared pan and spread evenly to fill all corners of the pan. Working quickly, line the GOLDEN BREAK ™ rolled wafers in a single layer over the fudge in the pan. Keep all wafers facing the same direction and break some in half to fit the full pan. Spread the rest of the fudge on top of the rolled wafers layer, carefully pushing it to the corners so it's even. Top with the square piece of parchment paper directly on the fudge and refrigerate for at least 2 hours to set.

When ready to serve, cut into individual squares. Store airtight at room temperature.