Thursday, December 3, 2015

Italian Fudge Roll


Italian Fudge Roll

Crust
1 8oz brick of cream cheese
2 sticks of butter
2 cups of flour.
Mix into a very soft dough and refridgerate for 30 minutes - after it is chilled roll out on powdered sugar into a rectangle.

Filling

A one pound bag of semi sweet chocolate chips
2/3 cup of sweeten condensed milk
A 8oz bag of chopped walnuts
Melt together in double boiler until smooth

Spread filling down the center of the rectangle and pull up both sides to wrap the fudge inside.
Bake for 30 minutes at 350 degrees
Cool for several hours and then slice

* This recipe freezes really well but I do not slice the logs if I am going to freeze them.