Espresso Martini Fudge Is Cocktail Hour Bite-Sized
Yields: 36
Prep Time: 10 mins
Total Time: 2 hours 25 mins
Ingredients
Bottom Layer
Cooking spray
1 c.
(170 g.) semisweet chocolate chips
3/4 c.
sweetened condensed milk
1/2 c.
(85 g.) chopped bittersweet chocolate
2 tbsp.
Marshmallow Fluff
2 tbsp.
espresso powder
1 tbsp.
unsalted butter
1 1/2 tsp.
Kahlúa
Top Layer
2 c.
(240 g.) white chocolate chips
3/4 c.
sweetened condensed milk
2 tbsp.
Marshmallow Fluff
1 tbsp.
unsalted butter
1 1/2 tsp.
Baileys
1 1/2 tsp.
Kahlúa
Espresso powder and espresso beans (optional), for serving
Directions
Bottom Layer
Line an 8" x 8" baking pan with crisscrossed parchment, leaving a 2" overhang on all sides. Lightly grease with cooking spray.
In a medium heatproof bowl, microwave chips, milk, and chopped chocolate in 30-second increments, stirring between each, until melted and smooth, about 90 seconds total. Transfer to a medium pot.
In a small bowl, mix Fluff, espresso powder, butter, and Kahlúa. Using a rubber spatula, scrape Fluff mixture into pot. Cook over medium heat, stirring, until heated through, about 1 minute. Transfer to prepared pan; smooth top. Wipe out pot.
Top Layer
In a medium heatproof bowl, microwave chips and milk in 30-second increments, stirring between each, until melted and smooth, about 90 seconds total. Transfer to reserved pot.
In a small bowl, mix Fluff, butter, Baileys, and Kahlúa. Using spatula, scrape Fluff mixture into pot. Cook over medium heat, stirring, until heated through, about 1 minute. Pour over bottom layer; smooth top. Refrigerate fudge until set, at least 2 hours and up to 5 days.
Using parchment overhang, lift out fudge and transfer to a cutting board. Dust with espresso powder, top with espresso beans (if using), and cut into squares.
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