Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave chocolate and milk in microwaveable bowl on HIGH 2 to 3 min. or until chocolate is almost melted; stir until chocolate is completely melted and mixture is well blended.
Add remaining ingredients; mix well. Spread onto bottom of prepared pan. Refrigerate 2 hours or until firm.
Use foil handles to lift fudge from pan before cutting to serve.
Prepare recipe as directed, substituting 1 cup toasted PLANTERS Chopped Pecans for the almonds, and 1/2 cup each chopped red and green candied cherries for the cranberries.
This fudge makes a great treat for teachers. Don't forget to include a copy of the recipe with your gift!
Fudge can be stored in refrigerator up to 3 weeks before serving. Do not freeze.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.