Yule 2013....
Deejay’s Easy Praline Pecan Liqueur Chocolate Fudge Recipe
1 can (14 oz.) sweetened condensed milk
2 cups (16 oz.) bittersweet chocolate chips
1 cup (8 oz.) milk chocolate chips
2 tablespoons of salted butter, softened
1 tablespoon pure vanilla extract
1 teaspoon salt
1/4 cup Praline Pecan Liqueur
1/4 cup minced pecans (if you want, not necessary)
some crushed-up praline candy (if you want, not necessary)
Line a 9’x9’ pan or casserole dish with aluminum foil. Spray PAM on the foil and set aside.
Put all ingredients (except minced pecans) into a medium-sized heavy pot over medium-low heat.
Stir until melted together and glossy smooth (or until your arm gives out from stirring).
Stir in minced pecans (if you want). Remove from heat and pour into prepared pan/dish.
Sprinkle crushed-up praline candy on top (if you want).
Cover and chill in the fridge for at least 4 hours or until set (preferably overnight).
Remove from pan/dish and cut into 1-inch squares.
Keep covered at room temperature or until completely nommed.