Banana Split Fudge: Yummy Summer Snack
You can never have too many hor d'oeuvre recipes, so give Banana Split Fudge: Yummy Summer Snack a try. Watching your figure? This gluten free recipe has 363 calories, 8g of protein, and 15g of fat per serving. For $1.15 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 64. 93 people have made this recipe and would make it again. From preparation to the plate, this recipe takes around 3 hours and 40 minutes. A mixture of white chocolate, dried pineapple, white chocolate chips, and a handful of other ingredients are all it takes to make this recipe so yummy. It will be a hit at your The Fourth Of July event. It is brought to you by Food Fanatic. Overall, this recipe earns a not so great spoonacular score of 33%. Try Yummy S'more Snack Cake, Yummy Pumpkin Fudge, and Healthy Banana Split Banana Bread for similar recipes.
Servings: 64
Preparation duration: 210 minutes
Cooking duration: 10 minutes
Ingredients:
3 ounces dried cherries, chopped
1/2 cup dried pineapple, chopped
2 1/2 cups granulated sugar
1 cup heavy cream
1 instant banana cream pudding mix, 3.4 ounce box
7 ounces marshmallow fluff, 1 jar
milk chocolate m&m's, red, for garnish
pinch of salt
mini semisweet chocolate chips, for garnish
sprinkles, for garnish
3/4 cup unsalted butter
1/2 cup white chocolate, melted
11 ounces white chocolate chips, 1 package
Equipment:
sauce pan
mixing bowl
hand mixer
baking paper
baking pan
microwave
Cooking instruction summary:
In a large saucepan, add sugar, butter, salt, and heavy cream. Heat over medium high and bring to a boil, stirring constantly. Once boiling, continue to stir and boil for a full 4 minutes (a good rolling boil). Remove from heat.To a large mixing bowl, add white chocolate morsels, marshmallow cream and pudding mix. Pour hot sugar mixture over this. Using an electric mixer, beat until chocolate is melted and creamy (about 1 minute). Fold in dried cherries and pineapple.Pour into an 8-inch square baking dish that is lined with parchment paper. Refrigerate for 3 hours, or overnight.Cut into 64 bite sized pieces.In a small microwave safe dish, melt white chocolate morsels for 30 seconds, stir and heat an additional 30 seconds until creamy. Drizzle over fudge pieces and add sprinkles and mini chocolate chips immediately. Store in an airtight container in the refrigerator for up to two weeks. ENJOY!
Step by step:
1. In a large saucepan, add sugar, butter, salt, and heavy cream.
2. Heat over medium high and bring to a boil, stirring constantly. Once boiling, continue to stir and boil for a full 4 minutes (a good rolling boil).
3. Remove from heat.To a large mixing bowl, add white chocolate morsels, marshmallow cream and pudding mix.
4. Pour hot sugar mixture over this. Using an electric mixer, beat until chocolate is melted and creamy (about 1 minute). Fold in dried cherries and pineapple.
5. Pour into an 8-inch square baking dish that is lined with parchment paper. Refrigerate for 3 hours, or overnight.
6. Cut into 64 bite sized pieces.In a small microwave safe dish, melt white chocolate morsels for 30 seconds, stir and heat an additional 30 seconds until creamy.
7. Drizzle over fudge pieces and add sprinkles and mini chocolate chips immediately. Store in an airtight container in the refrigerator for up to two weeks. ENJOY!
Nutrition Information:
covered percent of daily need
