A Greatest Weakness...

My greatest weakness this Christmas season was definitely the Toberlone fudge. I figured that I might as well throw this recipe on here while my brain was focused on Toberlone. This fudge was extremely simple to make and was absolutely heavenly!

Toberlone Fudge

1 lg. Toberlone bar (400g)
3/4 c. evaporated milk
1/2 c. butter (not margarine)
1/2 c. white sugar

Melt sugar, butter and milk over med heat. Bring to rolling boil, stirring constantly for five minutes. Remove from heat and stir in chocolate until melted. Pour into parchment lined 8x8 pan. Put in fridge to set for 3 hours.
Will not set if you substitute margarine for butter or bring to a boil too quickly.

This fudge needs to be stored in the fridge.

Craving for Cookies & Milk

Nothing like being snowed in the house to make your want to snack. I took advantage of the returned power in the afternoon to make us some chocolate chip cookies.

I've had a partial dark chocolate Toblerone bar in my cupboard since Christmas that has just been begging to be used. I'm not sure why it was still just sitting there but I decided to put it to good use. I took a simple chocolate chip recipe and substituted the chopped up Toberlone & almonds for the choc. chips. Simply amazing.

Toberlone Chocolate Chip Cookies

3/4 c. white sugar

3/4 c. brown sugar

1 c. butter

1 egg

2 1/4 c. flour

1 tsp. baking soda

1/2 tsp. salt

sliced almonds, chopped

dark chocolate Toberlone bar, chopped

Preheat oven to 375.

Mix sugars, butter, and egg in large bowl. Mix together flour, baking soda and salt in separate bowl and then gradually add to butter mixture. Dough will be stiff. Stir in nuts & chocolate.

Drop dough about 2" apart on ungreased cookie sheet.

Bake 8-10 minutes until light brown. Cool slightly on wire rack.