Pistachio Fudge


How to make it

  • Line an 8-inch square pan with foil, allowing foil to extend over sides of pan.
  • Spray with no stick cooking spray.
  • Melt chocolate as directed on package.
  • Beat cream cheese in large bowl with electric mixer until smooth. Gradually beat in sugar on low speed until well blended.
  • Add melted chocolate, extracts and food color; mix well.
  • Stir in chopped pistachios.
  • Spread evenly in prepared pan.
  • Garnish with additional pistachios, if desired.
  • Refrigerate at least 1 hour or until firm.
  • Use foil to lift out of pan onto cutting board.
  • Cut into 25 (1 1/2-inch) squares.
  • Store in refrigerator.
  • Substitute: One bag (12 ounces) white chocolate chips can be substituted for the white chocolate squares.

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