Slow Cooker Classic Fudge

 

Ingredients
•2-1/2 cups Chocolate Chips, I used dark chocolate chips because of their health benefits.
•1/2 cup coconut milk, (canned, not in a carton) Keep in mind the fats from coconut milk are the good kind.
•1/4 cup raw mild honey
•Dash of sea salt
•1 teaspoon pure vanilla extract

Directions

Fudge is perfect for the slow cooker because it doesn't scorch or burn.

Add chocolate chips, coconut milk, honey and salt, stir to combine. Cover and cook on low 2 hours without stirring. It's important that lid remain on during this 2 hours.

After 2 hours, turn the slow cooker off, uncover, add vanilla and stir to combine ingredients. Allow to cool in uncovered slow cooker, until fudge has reached room temperature...approximately 1 hour. Using a large spoon, stir vigorously for 5-10 minutes until it loses some the gloss.

Lightly spray a 1 quart casserole dish with nonstick cooking spray. Pour fudge into dish, cover and refrigerate 4 hours or until firm. Cut into 30 pieces. This fudge is very rich and meant to be eaten on occasion as a treat.

Note: Canned coconut milk can be found in the Asian or organic sections of most grocery stores.

Peppermint Whoopie Pies

Servings: Makes 3 dozen sandwich cookies

Ingredients:

Cookies:
2 cups flour
1/2 cup cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup (1 stick) butter
1 cup brown sugar, packed
1 egg
1 teaspoon pure vanilla extract
1/2 teaspoon peppermint extract
1 cup buttermilk

Filling:
1/2 cup (1 stick) butter, softened
1 7.5-ounce jar marshmallow fluff
2 teaspoons pure vanilla extract
1 1/4 cups powdered sugar
1 cup crushed peppermint candies (about 50 peppermint discs)

Cooking Directions:

Preheat oven to 350°F. In medium bowl, combine flour, cocoa powder, baking powder, baking soda and salt; set aside.

In large bowl, cream butter and brown sugar with electric mixer until light and fluffy. Add egg and extracts; mix well. Slowly add flour mixture and buttermilk, alternating, beginning and ending with flour mixture. Cover dough and chill at least 30 minutes.

Drop dough by rounded tablespoons onto parchment-lined baking sheet, placing cookies 2 inches apart. Bake cookies 9 to 12 minutes, or until firm. Cool cookies on pan 3 to 5 minutes or until set, then transfer to wire rack to cool completely.

For filling, in large bowl, cream together butter, fluff, and vanilla extract until light and fluffy. Add powdered sugar slowly; mix well. Spread flat side of half the cookies with heaping tablespoon of filling; top with second cookie to create sandwich. Roll edges in crushed peppermint candies; chill cookies to set filling.

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