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February 28, 2012

Nanaimo Bars

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Chomp.

Chewy.
   Gooey.
      Messy.
         Rich.
            Satisfying.
               Chocolatey.

That's what these Nanaimo Bars are.


I am from Canada (born and raised), but I have never actually eaten a Nanaimo Bar before these.  Supposedly they are a Canadian classic, but that's news to me!  Before moving to the United States (and discovering FoodGawker), I had never even heard of Nanaimo Bars.  I'm glad I did eventually, though!  Better late than never, I suppose.

So pardon me if these don't taste like any Nanaimo Bar you've tasted.  I tried to emulate other recipes but they all varied so drastically.  Some use nuts in the base and don't get baked while others use two sticks of butter and are baked until firm.  Some fillings use cream cheese while others fillings use cups and cups of powdered sugar.  Some prefer a thin layer of chocolate to top it off while others prefer dense, thick layers (like I do... clearly!)

But I tried my best.  And they are delicious.


They are soft and chewy, despite the fact that I ate them cold, straight out of the fridge.  I think it was the coconut butter.  There is something very warm and comforting about these Nanaimo Bars.  I think it's because of their large size and substantial height.  Or maybe it's because of their seemingly endless supply of chocolate...

I was shocked at how the flavors went so well together.  The cluster of ingredients that didn't seem to match very well, surprisingly did.  Who woulda thought that "graham crackers," coconut, vanilla custard and chocolate would go well together?


As you can see, the middle layer is soft and gooey (despite this, it never "leaked out," it stayed in the bar).  I was aiming at creating more of a "fondant" but that didn't turn out too well... it came out more like a thick (yet tasty), toffee-like paste.  My goal was to make these reduced sugar, that is why I didn't go with my classic fondant recipe, but you are more than welcome to use that fondant instead of the filling recipe provided below if you want more of a classic Nanaimo Bar feel.  Either way, they are gonna taste great when you make them!


Nanaimo Bars:  [no bake, low sugar, high fiber/protein, GF]
(makes 9 large bars or 16 small)

   Crust:
       160g (1/2 cup + 2 tbs) Coconut Butter
       1/4 cup Light Coconut Milk, canned
       14g (2 tsp) Molasses
       1 tsp Hazelnut Extract (or vanilla)
       1/2 tsp Coconut Extract
       1/2 tsp Stevia Extract
       1/2 tsp Butter Extract
       1/4 tsp Salt
       30g (6 tbs) Regular Cocoa Powder (unsweetened)
       32g (1 scoop) Chocolate Protein Powder
       48g (1/2 cup) Old Fashioned Rolled Oats (GF if you like)

   Filling:  (feel free to use this recipe instead if you want to avoid the gooeyness)
       1/2 cup Plain, Nonfat Greek Yogurt
       96g (1/2 cup) Powdered Erythritol
      128g (4 scoops) Vanilla Custard Protein Powder
       28g (2 tbs) Coconut Oil, soft
       26g (3 tbs) Dried Nonfat Milk

   Ganache:
       4oz 100% Cacao Unsweetened Chocolate
       1/4 cup + 3 tbs Light Coconut Milk
       1/4 tsp Stevia Extract
       48g (1/4 cup) Powdered Erythritol

Directions (for the crust):
1.  Line a brownie pan with parchment paper both ways
2.  Melt the coconut butter in a large microwave safe bowl (it took me about 60 seconds total at 30-second intervals)
3.  Stir in the coconut milk, and add the molasses and extracts
4.  Stir in the salt and cocoa powder.  Then, stir in the protein powder.  Fold in the oats.  Press into the prepared brownie pan (I used a pastry roller.  If the filling is sticking to the utensil you are using, wrap your fingers in plastic wrap and press down on the mixture until it reaches all corners and make sure it's level).  Refrigerate while you make the filling.

Directions (for the filling):
1.  Put the greek yogurt into a medium-sized mixing bowl and add the powdered erythritol, stir until erythritol dissolves
2.  Fold in the protein powder with a rubber spatula.  When the mixture is thick and sticky, add the coconut oil and fold it in.  Add the dried milk and fold that in too (the mixture should be very sticky, so don't touch!).  Scoop into the brownie pan and try to level as best as you can with the rubber spatula (it doesn't have to be perfect, it will naturally settle into a level layer).  Refrigerate while you make the ganache layer.

Directions (for the ganache layer):
1.  Melt the chocolate in a microwave-safe bowl at 30-second intervals, stirring in between each one, until melted
2.  Whisk in the coconut milk.  When the mixture is even and lighter in color, whisk in the stevia and carefully stir in the powdered erythritol.  Pour into the brownie pan and spread by gently shaking the pan back and forth until the ganache reaches the corners.  Refrigerate until chocolate is firm, then slice and eat away!


I can finally cross Nanaimo Bars off my Recipe Wishlist!

February 24, 2012

Peppermint Patties

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As a kid, I was always a fan of milk chocolate.  When I went trick-or-treating on Halloween, candies containing dark chocolate were the first things I'd give away to the other kids, especially the York Peppermint Patties!  I traded them for my preferred sweets, like Hershey's bars, Snickers, M&Ms and Twix.

Milk chocolate is softer, sweeter, and always made me want more!

The perfect cluster of sensations to a sugar-obsessed kid.


But something changed in me as I grew older.  I started appreciating the flavor of dark chocolate.  Although it still wasn't my first choice when it came to chocolate, well, you know, I appreciated it a little more.

I found that when dark chocolate is paired with another flavor, like orange or mint, it becomes so much more appealing.  After I ate about three one of these Peppermint Patties, I became a reformed chocolate addict

I love dark chocolate!


So cool, so refreshing.  Feelings milk chocolate never provided.

So soft, so chewy.  Textures I love when it comes to sweet snacks.



York Peppermint Patties:  [sugar free, high protein, GF, vegan]

   Chocolate Coating:
       4oz Sugar Free Dark Chocolate (or chocolate of choice)
       2 tsp Coconut Oil

   Peppermint Filling:
       52g (1/2 cup) Soy Protein Powder
       48g (~6-7) Powdered Erythritol
       1/16 tsp Salt
       42g (3 tbs) Coconut Oil, soft
       6 tbs Water
       1 tsp Peppermint Extract
       1/2 tsp Stevia Extract

Directions: (I did this the hard way, as I don't have a double boiler and a copious amount of chocolate [*gasp!*] but if you do, follow these instructions)
1.  Tape a large square of parchment paper onto your counter or other flat surface and tape the edges to secure.
2.  For the peppermint filling- mix all the ingredients in a medium-sized bowl and form it into a compact ball (if crumbs are coming off or if it isn't sticking, add another teaspoon or so of coconut oil).  Place on the parchment paper and flatten with a plastic rolling pin (I used a plastic pastry roller) and cut out 2" circles with a cookie cutter.
3.  Line a large cookie sheet with parchment paper and lay the cutout circles about 2 inches away from each other.
4.  For the chocolate coating- melt the chocolate and coconut oil in a microwave-safe bowl at 30-second intervals, stirring between each one, until melted.  Spoon just enough chocolate over the circles so that it coats the top only.  Freeze until chocolate is firm.
5.  Flip the circles over and spoon chocolate over the circles so that it coats the top first, then coat the sides of the circles with a small spoon.  When done coating the circles, refrigerate until the chocolate is firm.

Keeps for ~2 days in the fridge.

February 21, 2012

Oatmeal Raisin Krispy Treats with Vanilla Fondant

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Today is a good day.


No matter what happens, today is a good day!

Even if you  pressed the sleep button eight times  forgot to set your alarm ...
or forgot to brush your  teeth  hair ...
or forgot to put on your  underwear  socks before leaving the house ...

Today is a good day!


I'm sure you've guessed by now, the reason why today is such a good day.

Yup.  Oatmeal Raisin Krispy Treats with Vanilla Fondant!  I'm in love.


When I made these I couldn't wait to try them...  I was contemplating whether or not to skip the whole refrigerate-to-firm-up step just so I could get my greedy little hands onto that refrigerator door and into that brownie pan full of crunchy, sticky goodness.  But I was good and made myself wait.  I actually had to leave the room because I was about to burst with every whiff of that enchanting scent!  When the time (finally) came, I almost ripped that refrigerator door right off it's hinges (I guess I turned into Popeye from all that spinach lately) and grabbed the pan with all my might.

I stopped.  The fondant was utter perfection, smooth and silky looking.  I sliced the treats calmly, excited to taste what awaited.


I smiled.  Probably as wide as a kid who just got a big birthday gift, wrapped in a crazy colored paper and topped with a wild bow.  They were beautiful.


I ate.  I melted inside, and all of my worries were gone... my chemistry test, gone, my heavy workload, diminished, my long list of chores, erased... well, sort of.

A clean bite.
Today?  Yeah, today's a good day.


Oatmeal Raisin Krispy Treats:  [high protein, GF, vegan]
(makes 9 large treats)

   Krispy Treats:
       90g (3 cups) Crispy Brown Rice Cereal
       48g (1/2 cup) Old Fashioned Rolled Oats (GF if you like)
       13g (2 tbs) Ground Flaxseed
       1 tsp Cinnamon
       1/8 tsp Salt

       210g (1/2 cup + 2 tbs) Brown Rice Syrup
       128g (1/2 cup) Raw Almond Butter
       1 tsp Vanilla Paste
       1 tsp Hazelnut Extract (or more vanilla)
       3/4 tsp Stevia Extract*
       1/4 tsp Butter Extract
       1/4 tsp Maple Extract
       1/4 tsp Butterscotch Extract (optional)
       20 drops Almond Extract (optional)
       1/2 cup Raisins, chopped
       64g (2 scoops) Vanilla Protein Powder

   Fondant:

       64g (2 scoops) Vanilla Protein Powder
       126g (6 tbs) Honey
       28g (2 tbs) Coconut Oil, soft

*I am a major sweet-tooth so I used 3/4 tsp.  If you like mildly sweet desserts, omit this or use 1/4 tsp

Directions:
1.  Line a brownie pan with parchment paper both ways.
2.  In a large mixing bowl, stir together the cereal, oats, flax, cinnamon and salt.
3.  In a large, microwave-safe bowl, stir together the rice syrup, almond butter, vanilla paste and extracts.  Stir in the raisins.  Microwave at 20-second intervals, stirring between each one, until the mixture becomes runny.
4.  Stir the protein powder into the wet ingredients, spoonful by spoonful, until incorporated.  Scoop over the dry ingredients and fold together.  Scoop into the prepared pan and flatten.
5.  From Step III, add the protein powder into a bowl.  Top with the honey and coconut oil and stir.  Once mixed into a paste/super thick frosting, bring the mixture together with the spoon to form a ball and dump onto the krispy treats.  Using a rubber spatula or pastry roller, roll the "fondant" out until it reaches the corners of the brownie pan.  Refrigerate for 30 minutes, then slice and chomp away  :)

Feel free to add a pinch of nutmeg and cloves if you like spiced oatmeal raisin cookies, or chopped walnuts to add even more crunch.

February 17, 2012

Buckeye Balls

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I proclaim these Buckeye Balls to be guilt-free...

Yup!  You heard it.
No powdered sugar.
No partially-hydrogenated peanut butter.
No sugar-coma-inducing milk chocolate.

But instead:
Natural protein powder.
Wholesome peanut butter.
Antioxidant-rich dark chocolate.


Although they taste like it, these are nothing like any ol' regular Buckeye Balls, for those are calorie bombs.  Mine, oh, they're just itty bitty calorie firecrackers.

These are filled with good calories... healthy fats, satiating protein, lovable chocolate.  Everyone adored these!
Taste = eye-opening, sweet and delicious
Texture = supremely chewy with a melt-in-the-mouth effect
Appearance = mini and adorable

Buckeye Balls:  [no bake, high protein, GF, vegan]
(makes 8-12 depending on size)
  doubled recipe of Peanut Butter Protein Balls
  2oz Dark Chocolate

Directions:
1.  Make the protein balls and refrigerate until firm (10 minutes it's fine)
2.  Melt the chocolate in the microwave at thirty-second intervals, stirring in between each one, until melted (use more chocolate if you want to coat nearly the entire buckeye ball.  Just poke with a toothpick and dip into the chocolate).  Dip the protein ball into the chocolate and set on a piece of parchment paper.  Once done with the rest of the balls, refrigerate until firm.  Take out 10 minutes before serving to soften up.


Perfect for parties, or perfect for just yourself.

Enjoy!


February 10, 2012

Coconut Mousse Cheesecake Bars

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I never told anyone this, but last week I bought a coconut from the grocery store.  Well, I told people that part, but what I didn't tell them was that I struggled with it for a good two hours...  Embarrassing, I know.

Looking back on it, draining and opening the coconut was the easy part, requiring two knives and a hammer, and taking up only thirty minutes of my life and flushing it down the drain.  The hard part was scraping out the insides of the coconut.  Maybe I should have done a better job at googling how to do it properly, even though every website made it sound so easy.  Or maybe the coconut wasn't ripe yet (do coconuts even ripen??  This shows you how much I know about real coconuts...)

Anyways, a long time went by scraping that darned coconut.  My arm was killing from the constant scraping (with spoons and knives!), the edge of the coconut cut my finger, and the coconut "fur" was "shedding" all over my floor.  How can such a tiny thing cause so much ruckus?  I finally gave up on the frustrating, annoying, mean coconut and made these cheesecake bars with the very easy, readily available (and non-finger-cutting) coconut extract.  These tasted so good, I forgot about my bleeding finger and the fact that I had to vacuum the floor.


Coconut Mousse Cheesecake Bars:  [sugar free, high protein, GF]
(makes 9 bars)

   Crust:
       32g (1 scoop) Chocolate Protein Powder
       30g (6 tbs) Regular Cocoa Powder (unsweetened)
       160g (2/3 cup) Coconut Butter*
       1/2 tsp Coconut Extract
       1/2 tsp Stevia Extract
       1/2 tsp Butter Extract
       1/4 tsp Salt
       96g Old Fashioned Rolled Oats (GF if you like)
   Filling:
       16oz Fat Free Cream Cheese
       300g (1+1/3 cup) Plain, Nonfat Greek Yogurt
       96g (1/2 cup) Powdered Erythritol
       1/2 tsp Coconut Extract
       1/2 tsp Stevia Extract
       1/2 cup Light Coconut Milk, canned
       2 packages Knox Unflavored Gelatin
   Chocolate Drizzle:
       1oz Sugar-Free Dark Chocolate (or chocolate of choice)
       1 tbs Light Coconut Milk, canned

*I didn't melt the coconut butter, which is why I had a harder time making a crust "dough," but if you melt it the crust should be a little easier to spread in the pan.  Just in case it looks dry like mine (pictured below), keep two extra tablespoons of coconut butter on the side (I would've added more but ran out at exactly 160g)

Directions (for the crust):
1.  Line a brownie pan with parchment paper both ways.
2.  In a large mixing bowl, stir together the protein powder and cocoa powder.
3.  Melt the coconut butter and stir in the extracts and salt.  Pour over the dry ingredients and stir.  Add the extra 2 tbs of coconut butter if needed.  Fold in the oats.
4.  Scoop into the brownie pan and flatten.  Refrigerate while you make the filling.

Directions (for the filling):
1.  In a large mixing bowl, whisk together the cream cheese and yogurt (I used a hand mixer).  Add in the erythritol and extracts and whisk again.
2.  In a small pot, add the coconut milk and sprinkle with the gelatin.  Put over medium-low heat and whisk constantly until the gelatin has dissolved.
3.  Slowly pour in the heated mixture while whisking the cream cheese mixture.  Whisk until mixture is even, then pour over the refrigerated crust.  Refrigerate until firm (~4 hours or overnight)

Directions (for the drizzle):
1.  In a microwave-safe bowl, microwave the chocolate at 30-second intervals, stirring between each one, until melted.
2.  Stir in the coconut milk.  Pour into a piping bag (I used a ziploc and snipped a tiny corner) and pipe a design over the cheesecake (maybe write a few words if you like).  Quickly top with raspberries and a tiny mint leaf (and tell people that you got it from a very special restaurant!  They will believe you).  Serve the same day.


Despite the crumbly crust, everyone who tried it still loved it.  It was slightly crunchy and had the perfect balance of salty and sweet.  I ate the leftover crumbs, as it tasted like the best granola I've ever eaten.  I am a lover of all things coconut, so I found the coconut flavor to be perfect in these.  My friend, on the other hand, only likes a slight amount of coconut, so she recommends using a little less extract.  So if you adore coconut like I do, keep the measurements where they are.  If you like a hint of coconut, remove the coconut extract from the crust.


As for the chocolate drizzle, I wasn't a fan of how the pieces broke when slicing, but it added so much elegance to the dish that I would definitely keep it in!  Plus, it helps the raspberries stay in place.  Maybe you can try slicing the bars first and then adding the chocolate?

I clearly dug into this one  :)

I was pleasantly surprised--so soft, so fluffy, so coconutty.  Make these soon!

February 7, 2012

Surprise! Peanut Butter Power Bonbons (3 ways)

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Okay.  Get ready.  For these are the most strange, yet most delicious bonbons you will ever make and eat.

And the word "bonbon" is the closest term I can come up with when it comes to naming... these.  First, I called them peanut butter "pockets," then "truffles," then "balls."  But balls didn't really sound elegant or sophisticated, like these bonbons are  ;)


One can never tire of the infamous Peanut Butter Protein Balls, but one may wish for an upgrade!

So that is what I did.  Three different ways!


I guess you can also call these energy bites because they contain long-lasting-energy foods, such as peanut butter, protein powder and honey.  Meant for long days studying at the library, boring days at work, or just for plain ol' energy when we need it and need it tasty, but don't want to reach for processed bars or gross looking dates.  So, can you guess the three flavors I came up with?


So what's your score?  Did you guess any correctly?

If you did, good job!  What's the reward?  DOUBLE the recipes, silly  :)


Walnut Cinnamon Peanut Butter Power Bonbons:
(makes 3 bonbons)
   Bonbon:
       one recipe Peanut Butter Protein Balls
       1/4 tsp Cinnamon, divided
       3 Raw Walnuts
   Icing:
       -1/2 tsp Cinnamon
       -2 tsp Powdered Erythritol
       -Water

Directions:
1.  Make the peanut butter protein balls, but flatten them from balls to cookies/patties to ~.3" thickness and ~1.5" width (should make a total of 6 patties)
2.  Coat three of the patties with the cinnamon, spreading with your finger.  Top this with a walnut.  Grab another patty and lay it on top of the walnut, pressing down on the edges to close it.  When done with the 3 bonbons, refrigerate while you make the icing
3.  In a tiny bowl, add the cinnamon and erythritol.  Slowly drop water in a few drops at a time until it is icing consistency.  Scoop this into a ziploc bag and snip a tiny chunk out of the corner, ice with desired design.

These were actually my favorite flavor, surprisingly, since a competitor involved chocolate!
I loved the cinnamon glaze and the soft crunch of the walnut--it had perfect balance!

Now, the next flavor:

Peanut Butter & Chocolate Crunch Power Bonbons:
(makes 3 bonbons)
   Bonbons:
       one recipe Peanut Butter Protein Balls
       3 tsp Crispy Brown Rice Cereal
   Chocolate Drizzle:
       1oz Dark Chocolate

Directions:
1.  Make the peanut butter protein balls, but flatten them from balls to cookies/patties to ~.3" thickness and ~1.5" width (should make a total of 6 patties)
2.  Top three patties with 1 tsp of the rice krispies each.  Grab another patty and carefully lay it on top, pressing down on the edges to close it.  When done with the 3 bonbons, refrigerate while you make the chocolate drizzle
3.  In a tiny bowl, melt the chocolate at 30-second intervals until melted (I accidentally heated the chocolate a little too much so I refrigerated it for ~3 minutes so it didn't slide down the bonbon).  Pour this into a ziploc bag and snip a tiny chunk out of the corner, drizzle with desired design.

Obviously, these were the runner up (doh, it has chocolate and rice krispies!)
It reminded me of my PB and Chocolate Krispy Treats, only these are a whole lot faster to whip up...
This is dangerous!  :O

Coconut Raisin Peanut Butter Power Bonbons:
(makes 3 bonbons)
   Bonbons:
       one recipe Peanut Butter Protein Balls
       30 Raisins, divided
   Glaze:
       2 tbs Coconut Butter

Directions:
1.  Make the peanut butter protein balls, but flatten them from balls to cookies/patties to ~.3" thickness and ~1.5" width (should make a total of 6 patties)
2.  Top three patties with 10 raisins each (depends on the size).  Grab another patty and lay it on top, pressing down on the edges to close it.  When done with the 3 bonbons, refrigerate while you make the glaze
3.  In a tiny bowl, microwave the coconut butter until melted (doesn't take long!  Again, I accidentally warmed mine too much so I refrigerated it for about 5 minutes, which made it thick enough so that it didn't pour all over the bonbon).   Pour this into a ziploc bag and snip a tiny chunk out of the corner, drizzle with desired design.

I loved the raisins in these!  And I don't even like raisins... strange.
Anyways, it added a great, natural sweetness to the bite.  I will definitely make these again soon.
As for the coconut glaze, I didn't taste much coconut so next time I will add a 5-10 drops of coconut extract.
Still, these made me smile and melt inside  :)


And did I mention the possibilities for these are endless?!  I'm thinking of making the coconut raisin flavor with a banana coin and a dash of cinnamon instead of the raisins... or making the peanut butter "cookies" with almond butter and some almond extract.  Or, the peanut butter "cookies" made with chocolate protein powder, with a chocolate filling AND chocolate drizzle!!!

Oh my goodness.  I think I'm having heart palpitations...

February 4, 2012

Triple Chocolate Fudge

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Yes, as promised...  FUDGE.

And, as you can see...  CHOCOLATE FUDGE.

But did you notice?  THREE.LAYERS.OF.CHOCOLATE.FUDGE.


And yes, it's sugar-free!  Even though I'm usually not a fan of sugar-free products because of all the strange additives and unhealthy, artificial sweeteners (like Splenda), I saw these bars at Whole Foods and just had to look at the labels.

The Guylian Dark Chocolate has only five ingredients (woohoo!): Unsweetened Chocolate, Maltitol, Cocoa Butter, Soya Lecithin, Natural Vanilla Flavor. 
The Guylian Milk Chocolate has only six ingredients: Maltitol, Cocoa Butter, Whole Milk Powder, Unsweetened Chocolate, Soya Lecithin, Natural Vanilla Flavor. 
And the Ghirardelli has one simple ingredient: Unsweetened Chocolate.

Maltitol is not sugar-free, but it is lower glycemic than sugar and does not promote tooth decay.  I would prefer Guylian to use erythritol, another natural sweetener, but maltitol is still a good replacement for refined white sugar. And, I gotta admit, these chocolate bars come pretty darn close to Hershey's chocolate...

you know, the love of my life  my childhood addiction?

cough cough.


Since I cut out refined sugars from my diet, I no longer purchase Hershey's bars or condensed milk, so Guylian's chocolate bars and my recently made fat-free/sugar-free sweetened condensed milk solved my "can't-make-fudge" dilemma.

So, I made fudge.

It was the right thing to do.


The bottom layer of this magnificent fudge is made with the Guylian dark chocolate + my sweetened condensed milk.
The center is made with the Ghirardelli unsweetened chocolate + my sweetened condensed milk.
The top layer is made with the Guylian milk chocolate + my sweetened condensed milk.

I didn't equally portion out the condensed milk between the layers, as you can see, because the top layer is more like a frosting than fudge as a result from pouring in the remaining condensed milk.  Honestly, I like it a little better this way because it makes it seem just a tad bit more decadent  ;)

I mean, it's chocolate + chocolate + frosting.  YUM!

But, if you would prefer all three layers to be fudge-like, just read the directions #5.



Three-Chocolate Fudge:  [sugar free, high fiber]
(makes 16 fudge bites)

   one recipe Sweetened Condensed Milk, divided
   7oz Sugar-Free Dark Chocolate (2 bars of the Guylian)
   4oz 100% Cacao Unsweetened Chocolate (1 bar of the Ghirardelli)
   7oz Sugar-Free Milk Chocolate (2 bars of the Guylian)

Directions:
1.  Line a brownie pan with parchment paper both ways
2.  Melt each different chocolate in separate microwave-safe bowls at thirty-second intervals, stirring in between each one, until chocolate melted
3.  For the bottom layer, add ~1/2 cup-3/4 cup of the condensed milk to the dark chocolate and stir.  Start out with 1/2 cup, and work your way up to 3/4 cup if needed--mixture should look like paste.  Scoop mixture into brownie pan and spread.  Put pan in freezer while you make next layer.
4.  For the middle layer, add ~1/2 cup-1 cup of the condensed milk to the unsweetened chocolate and stir.  Start out with 1/2 cup and work your way up to 1 cup if needed--mixture should look a little different than the other mixture.  If too dry, add more condensed milk.  Take the brownie pan out of the freezer and scoop this mixture in and spread.  Freeze again.
5.  For the top layer, add about ~3/4 cup-1.5 cups of the condensed milk to the milk chocolate and stir.  Use 3/4 cup if you want it like real fudge or 1.5 cups if you want your top layer to look like mine.  Pour into the brownie pan and freeze until top layer is firm, then slice (I didn't do this because I'm impatient.  I think I waited a good twenty minutes before slicing and devouring)

Notes:
1.  Next time I make this I will definitely measure out how much condensed milk should go into each layer instead of eyeballing it
2.  Next time I will also add 1/2 tsp instant coffee to the middle layer or some extracts (like coconut or almond) to change up the flavor, even though it's pretty mind-blowing already...



Sorry, this isn't for you.

I'm taking this one with me, thank you very much.

:)


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