- 10 ounces milk chocolate chips
- 16 ounce container chocolate fudge frosting
- 1 tablespoon caramel ice cream topping
- 1/4 cup toffee brickle chips
Line an 8 x 8 baking pan with foil-be sure to leave some extra hanging over the edge. Grease the foil well. Place the chocolate chips in a small saucepan, and turn heat to medium-low. Stir frequently, and cook until chips are almost completely melted. Stir in the frosting and the ice cream topping. Mix until is nearly smooth. Pour into the prepared pan, and smooth to edges. Sprinkle with the toffee chips, and refrigerate overnight. Lift the fudge from the pan using the foil. Pull the edges of the foil down, and let fudge rest for 15 minutes. Cut into 64 squares.
This was a guest post written by Aimee Plesa from Shake Your Bon Bons