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Irish Cream Truffle Fudge

"This is 'depraved accurate' stuff! This creamy sweet confection will disappear as rapid as a wink."

Ingredients :

3 cups semisweet chocolate chips
1 cup white chocolate chips
1/four cup butter
three cups confectioners' sugar
1 cup Irish cream liqueur
1 half of cups chopped nuts
1 cup semisweet chocolate chips
1/2 cup white chocolate chips
four tablespoons Irish cream liqueur
2 tablespoons butter

Instructions :

Prep :	Cook : 24M	Ready in : 1H45M

Butter a 8x8 inch pan.
In the pinnacle half of a double boiler melt the 3 cups semisweet chocolate chips, 1 cup white chocolate chips and 1/four cup butter until tender sufficient to stir.
Stir in the confectioner's sugar and Irish cream till aggregate is smooth. Stir in nuts. Place combination inside the organized pan and lay a sheet of plastic wrap over top; press and easy pinnacle down.
In the top 1/2 of a double boiler melt ultimate goodies until soft. Remove from heat and with a fork beat within the butter and Irish cream until easy. Spread topping over cooled fudge with a knife. If a smooth top is crucial area plastic wrap over the pinnacle. Refrigerate till company, 1 to 2 hours at least. This fudge may be effortlessly frozen.

Notes :

Reynolds® Aluminum foil may be used to preserve food wet, cook it lightly, and make smooth-up simpler.

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