For the Fudge Topping:
In a microwave-safe bowl, combine the chopped chocolate, sweetened condensed milk and butter. Microwave, uncovered, on low, in 30 second increments, stirring in between each increment, until the chocolate is completely melted; stir mixture smooth. Stir in vanilla extract. Spread mixture over the shortbread, smoothing with a spatula into an even layer. Pour salted caramel on top of the chocolate mixture, then sprinkle with the toasted pecans. Refrigerate until firm; about 2 hours. Cut into small squares and serve.
ROASTED DUCK IN WINE WITH POTATOES, PEPPERS AND MUSHROOMS
Creamy Potatoes with Cheese and Garlic
A lot of people had a crush on her in the 1980s, but look at her now…
OLD FASHIONED FUDGE
Such a crowd pleaser! Don’t overlook this recipe!
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