I know you didn't ask me, but this one is delicious! I have an easy chocolate fudge too if you are interested.
Four-Chip Fudge
1 ½ teaspoons plus ¾ cup butter (no substitutes), divided
1 can (14 ounces) sweetened condensed milk
3 tablespoons milk
1 package (12 ounces) semisweet chocolate chips
1 package (11-1/2 ounces) milk chocolate chips
1 package (10 ounces) peanut butter chips
1 cup butterscotch chips
1 jar (7 ounces) marshmallow crème
½ teaspoon almond extract
½ teaspoon vanilla extract
1 cup chopped walnuts
Line a 13-in x 9-in x 9-in pan with foil and grease the foil with 1-1/2 teaspoons of butter; set aside. In a large heavy saucepan, melt the remaining butter over low heat. Add the next five ingredients. Cook and stir constantly until smooth. Remove form the heat; stir in the butterscotch chips, marshmallow crème and extracts until well blended. Stir in nuts.
Spread into prepared pan. Refrigerate until set. Lift out of pan and remove foil; cut into squares. Store in the refrigerator. Yield: about 4 ½ pounds.
ULTIMATE CHOCOLATE CHIP COOKIES
3/4 c. Butter Flavor Crisco Shortening
1 1/4 c. firmly packed light brown sugar
3/4 c. peanut butter
2 Tbsp. milk
1 Tbsp. vanilla
1 egg
1 3/4 c. all-purpose flour
1 tsp. salt
3/4 tsp. baking soda
1 c. Hershey's Semi-Sweet Chocolate Chips
1 c. coarsely chopped pecans
Heat oven to 375 degrees.
Combine Crisco, brown sugar, milk and vanilla in a large bowl. Beat at medium speed of electric mixer until well blended. Beat egg and peanut butter into creamed mixture.
Combine flour, salt and baking soda. Mix into creamed mixture just until blended. Stir in chocolate chips and pecan pieces.
Drop rounded spoonfuls of dough 3 inches apart onto ungreased cookie sheet.
Bake one baking sheet at a time at 375 degrees for 8 to 10 minutes for chewy cookies (cookies will appear moist-do not overbake) or 11 to 13 minutes for crisp cookies. Cool 2 minutes on baking sheet. Place sheets of foil on countertop. Remove cookies to foil to cool completely.