Tag Archives: fudge

Fudge Pops with Bananas and Nuts

I recently got a Zoku Quick Pop Maker. BEST THING EVER ! I love making pops but hate the wait time. Now I have ‘em in 7-9 minutes 🙂 This is one of the recipes I pulled from the Zoku book – of course, I’ve tweaked many of the recipes to suit my own tastes, bring down calories, and to get creative with the pops, but some are in their original goodness.

You can make any of these recipes in traditional pop makers – each pop here is 2 oz. so adjust accordingly. And if you love pops like me, then do yourself a favor and get a Zoku 🙂

I recently got a Zoku Quick Pop Maker.  BEST THING EVER !  I love making pops but hate the wait time.  Now I have ‘em in 7-9 minutes :)  This is one of the recipes I pulled from the Zoku book – of course, I’ve tweaked many of the recipes  to suit my own tastes, bring down calories, and to get creative with the pops, but some are in their original goodness.
Zoku Quick Pop Maker

6 servings
265 calories per serving

1 c water
2 1/3 oz. bittersweet chocolate (I used ghiradelli bittersweet morsels)
1/3 c sugar
1 pinch salt
1/3 c skim milk
1 T fat free half and half
½ c very thin banana slices
6 T Magic Shell chocolate shell for ice cream
3 T chopped peanuts

In a saucepan whisk chocolate, sugar, water and salt and cook until completely melted, about 5 minutes. Let cool about 10 minutes in the fridge and then whish in the milk and half and half. Then return to the fridge and cool completely (about ½ hour).

Working in 2 batches – Place bananas on the sides of the maker molds then pour in the mix. In 7-9 minutes you’ll have creamy, fudgy goodness with a bit of banana thrown in for interest 🙂

If you are using traditional molds, you can suspend the bananas by filling the molds half way. Freezing a bit, then adding the bananas and the rest of the mix. Or you can just let the drop to the bottom – it will still taste dandy ! Freeze 6 hours.

Chocobutter Fudge Bars

How easy was that? Fudge in a snap ! Make up a batch and put it in a pretty container for a great holiday gift !

Chocobutter Fudge Bars
Chocobutter Fudge Bars

25 servings
140 calories per serving

1 pkg. (8 squares) Baker’s semisweet chocolate
3/4 c sweetened condensed milk
1/2 c cocktail peanuts, chopped
1 pkg. (6 squares) Baker’s white chocolate
1/4 c creamy peanut butter

Microwave semisweet chocolate and milk on high 1 minute. Stir and microwave another minute or until mostly melted. Then stir well and add nuts. Line the bottom of an 8 inch cake pan with foil and spread the mix in the pan. Microwave white chocolate on high 1 minute. Stir and microwave another minute or until mostly melted. Stir until completely melted. Add peanut butter and stir well then spread over the other layer and refrigerate 2 hours. Cut into 25 fudge squares.

Fudge Pops with Bananas

I recently got a Zoku Quick Pop Maker. BEST THING EVER ! I love making pops but hate the wait time. Now I have ‘em in 7-9 minutes 🙂 This is one of the recipes I pulled from the Zoku book – of course, I’ve tweaked many of the recipes to suit my own tastes, bring down calories, and to get creative with the pops, but some are in their original goodness.

You can make any of these recipes in traditional pop makers – each pop here is 2 oz. so adjust accordingly. And if you love pops like me, then do yourself a favor and get a Zoku 🙂

Fudge Pops with Bananas
Fudge Pops with Bananas

6 servings
132 calories per serving

1 c water
2 1/3 oz. bittersweet chocolate (I used Ghiradelli bittersweet morsels)
1/3 c sugar
1 pinch salt
1/3 c skim milk
1 T fat free half and half
½ c very thin banana slices

In a saucepan whisk chocolate, sugar, water and salt and cook until completely melted, about 5 minutes. Let cool about 10 minutes in the fridge and then whisk in the milk and half and half. Then return to the fridge and cool completely (about ½ hour).

Working in 2 batches – Place bananas on the sides of the maker molds then pour in the mix. In 7-9 minutes you’ll have creamy, fudgy goodness with a bit of banana thrown in for interest 🙂

If you are using traditional molds, you can suspend the bananas by filling the molds half way, freezing a bit, then adding the bananas and the rest of the mix. Or you can just let the drop to the bottom – it will still taste dandy ! Freeze 6 hours.

My Chocolate Fudge Brownies

No matter what brownie recipe I try, I always go back to this one – it is a great recipe that serves up a cakey yet fudgy brownie that does not skimp on the chocolate flavor. The other great thing about this recipe is that is it ONE POT for prep – that’s it. And the baking pan stays clean because you line it with foil.

My Chocolate Fudge Brownies
My Chocolate Fudge Brownies

24 servings
211 calories per serving

1 c walnuts, chopped
2 sticks of butter
2 c semi-sweet chocolate morsels
1 c sugar
4 large eggs
1 t vanilla
1 ¼ c flour

Preheat oven to 350 degrees. Line a 13×9 pan with foil extended over the long side edges so you can grab the foil and pick up the whole brownie after it cools. Melt the butter in a pan on the stove and add chocolate and stir until all melted. Remove from heat and stir in sugar. Then add in eggs one at a time (just stirring with a wooden spoon). Stir in vanilla and then stir in flour in 4 batches. Pour into foil lined pan and sprinkle with walnuts. Bake 20-25 minutes. Do not overcook.

Peanut Butter Fudge Pie

This tastes just like a Peanut Butter Silk pie that a restaurant around here used to serve. When the restaurant closed, we all mourned the loss of the pie ! But now I’ve found just the right mixture of ingredients to reproduce it ! It’s a little high in calorie count for a dessert, but it is sooooooooooooo worth it, so save it for a splurge day and dig in 🙂

Peanut Butter Fudge Pie
Peanut Butter Fudge Pie

8 servings
380 calories per serving

8 oz. cream cheese, softened
½ c sugar
¼ c creamy peanut butter
2 c cool whip, thawed
1 oreo pie crust
¼ c hot fudge topping, warmed

Beat cream cheese with sugar and peanut butter and then whisk in cool whip. Spoon into crust and drizzle with topping and gently swirl with a knife. Refrigerate 4 hours.

Coconut Fudgies

There is nothing quite as decadent as chocolate. Make it fudgy by adding in marshmellows and evaporated milk, and it is just sinful ! If you don’t like coconut, leave it off – if you want different nuts, go for it. But don’t skip this recipe – this is a real winner !

Coconut Fudgies
Coconut Fudgies

32 servings
240 calories per serving

1 c butter, divided
14 Honey Grahams, finely crushed
1 c sugar
5 oz. evaporated milk
10.5 oz. package mini marshmellows
12 squares Baker’s semi-sweet chocolate, coarsely chopped
1 c chopped walnuts
1 c coconut, toasted
Pam

Line a 13×9 pan with aluminum foil making sure it folds up over the ends so you can use it to lift out the dessert later. Spray the foil with Pam. Melt ¾ c butter and mix in the crumbs then press into the bottom of the pan to make a crust. Bring the rest of the butter, sugar, milk and marshmellows to boil, stirring constantly then add chocolate and stir until melted. Pour over the crust and top with the nuts and coconut then refrigerate 2 hours.

(To toast the coconut, simply place it in a hot skillet and stir frequently until it gets brown and toasty)

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