Friday Foodday

Happy Friday lovebugs,
Here are my favorite recipes this week.

Bloody Maria
c/o Fogged in Lounge

Ingredients

• 32 oz tomato juice 
• juice of 1 lime
• 1 Tbs cacao
• 1 tsp ground cayenne
• 1 tsp ground chipotle
• 1 tsp sweet paprika
• 1/2 tsp ground true cinnamon
• 1/2 tsp ground coriander
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp sea salt
• 1 clove garlic, crushed

Directions
Gradually incorporate dry ingredients with a little of the tomato juice at a time until smooth enough to stir with the remaining liquid. Add lime and garlic. Cover and refrigerate until ready to use.

My preferred tomato juice, Knudsen, has some lemon in it to begin with, so you may want to add more lime for snap. For the cacao, it’s worth finding the dark, smoky, complex Valrhona. And I’m thinking a half teaspoon of cloves wouldn’t hurt a thing.

Reposado tequila is nice with this. But it’s a grownup drink on its own without the spirits, so if you have a Virgin Maria in your party, she won’t feel left out.

Avocado BLT Pasta Salad
c/o Emily Bites

Ingredients

• 8 oz uncooked pasta (I used cavatappi)
• 8 slices center cut bacon
• 6 oz of avocado, mashed (for me 6 ounces was the weight of one avocado after removing the skin and pit)
• 1 ½ teaspoons lemon juice
• ¼ cup low fat mayonnaise (I used Hellmann’s)
• 1 ½ teaspoons apple cider vinegar
• ¼ teaspoon salt
• ¼ teaspoon garlic powder
• 1 cup chopped cherry tomatoes (I sliced mine into quarters)
• 2 cups shredded or thinly sliced romaine or green leaf lettuce

Directions

1. Cook the pasta according to package directions and drain. Rinse the pasta in a colander under cold water until the pasta is cooled and drain. Transfer the pasta to a large mixing bowl.
2. Cook the bacon according to package directions and drain and cool on paper towels. Slice or crumble the bacon into small pieces.
3. In a mixing bowl, combine the mashed avocado and the lemon juice and stir until thoroughly combined. Add the mayonnaise, vinegar, salt and garlic powder and stir until well combined and creamy. Add this avocado dressing to the pasta in your large mixing bowl and then stir until the pasta is coated.
4. Add the crumbled bacon, chopped tomatoes and shredded lettuce to the coated pasta and toss to combine. Serve chilled or at room temperature.

Sugared Pretzel Cookies

c/o Smitten Kitchen

Ingredients

1 large egg, hard-boiled and cooled
10 tablespoons (140 grams or 1 1/4 sticks) unsalted butter, softened
1/3 cup plus 1 tablespoon (80 grams) granulated sugar
1/4 teaspoon table salt
1 1/2 teaspoons vanilla extract (this is halved from the original)
1 cup (125 grams) unbleached all-purpose flour
1/2 cup (45 grams) rye flour (medium or white will work)
1 large egg white, lightly beaten with 1 teaspoon water
4 teaspoons turbinado or clear sanding sugar

Directions

Place butter, sugar and salt in the bowl of stand mixer fitted with paddle attachment. Crack egg and peel shell. Separate yolk from white; add white to your next sandwich or egg salad. Press yolk through fine-mesh strainer and into mixer bowl with other ingredients. Beat mixture on medium speed until light and fluffy, scraping down sides of bowl and beater with spatula as needed. Add vanilla, mix until combined. Add flours and mix at low speed until just combined. Using rubber spatula or your hands, reach into bowl and knead dough a few times into a cohesive mass.

Divide dough in half; place each half on a square of parchment paper. Form each into a log about 6 inches long (it will be about 1 3/4 inches in diameter) and wrap tightly with parchment, twisting ends to seal. Chill logs for 30 minutes, until semi-firm. (If you chill them longer, you’ll want to warm them up a bit or it’s difficult to work them into pretzel shapes.)

Heat oven to 350 degrees. Line two baking sheets with parchment paper. 

Slice 1/4-inch off first chilled log and roll slice into a ball in the palm of your hands; this softens the dough. On a counter, roll ball into a 6-inch rope. Pick up each end of rope and fold turn it into the center, pressing it into a pretzel shape. Transfer to baking sheet. Repeat with remaining dough, placing cookies one inch apart on prepared sheets.

Brush each pretzel cookie with egg white wash, then sprinkle with coarse sugar. Bake cookies until they have golden brown edges, about 13 to 15 minutes. Remove from oven but let firm up on baking sheet for 5 minutes before transferring cookies to cooling racks.

Friday Foodday

Happy Friday!

Here are my favorite recipes this week. 

Scotch Collins
c/o Fogged in Lounge

Ingredients

• 2 oz blended scotch (Johnnie Walker Black Label)
• 1/2 oz lemon juice
• 1 tsp rich simple syrup
• soda to fill

Directions

Stir all but soda with ice, and strain into an ice-filled collins glass. Fill with cold soda. Lemon garnish.

Layered Chicken Enchilada Bake

c/o Emily Bites

Ingredients

• 2 (10 oz) cans red enchilada sauce, divided
• 9 (6 inch) yellow corn tortillas (I use Mission Extra Thin Yellow Corn Tortillas)
• 1 (16 oz) can fat free refried beans
• 4 teaspoons canola oil
• 1 ½ lbs boneless, skinless chicken breasts, chopped into small bite-sized pieces (about ½”)
• 1 medium onion, diced
• 1 cup drained and rinsed canned black beans
• ¾ cup frozen corn kernels
• 6 oz 50% light sharp cheddar cheese, shredded

Directions

1. Pre-heat the oven to 350. Lightly mist a 9×13 baking dish with cooking spray. Drizzle about 1/3 cup of the enchilada sauce across the bottom of the dish and spread around with the back of a spoon to lightly coat the bottom of the dish. Arrange 4 ½ of the tortillas across the bottom of the dish to cover the majority of the space (my arrangement is pictured above). Use a spatula to spread the refried beans evenly across the tortillas, forming an even layer across the whole dish. Set aside.
2. In a large skillet or saute pan, bring the oil to medium heat. Add the chopped chicken and diced onion and stir to coat in the oil. Cook, stirring occasionally, until the chicken is cooked through and the onions are softened (6-10 minutes). Drain the liquid from the pan if necessary. Add all the remaining enchilada sauce, the black beans and the corn and stir together. Remove from heat.
3. Spoon about half of the chicken and sauce mixture evenly across the top of the refried bean layer in the casserole dish. Sprinkle about half of the cheddar cheese evenly across as well. Arrange the remaining 4 ½ tortillas in a similar style to step 1 (I did the same but flipped the layout so any small missing spots from layer 1 would be covered and vice versa). Spoon the remaining chicken and sauce mixture evenly across the newly laid tortillas. Sprinkle the remaining cheese over the top. Bake in the oven for 30 minutes. Cut into 8 pieces and serve.

Double Chocolate Creme Brûlée

c/o Country Cleaver

Ingredients

• 2 cups Heavy Whipping Cream
• 6 Egg Yolks
• 1/2 cup Sugar
• 1 Tbsp High Quality Cocoa Powder
• 4 ounces Finely Chopped Semi Sweet Chocolate
• 2 tsp Vanilla Bean Extract
• 4-6 teaspoons of Turbinado or Demerara Sugar*

Directions

Place the oven rack on the lower-middle rack, and preheat oven to 300 degrees. Fill a small saucepan with water and bring it to a boil.

Place cream, and sugar into a different, medium sized saucepan and bring the mixture to a rolling simmer over medium heat, stirring occasionally. While the mixture is heating up, crack the eggs and separate the yolks from the whites. Discard the whites or use them for another recipe. Whisk the eggs in a bowl until they are light and fluffy yellow.

When the cream is simmering, turn off the heat, and remove the cream from the stove. Stir in the vanilla extract, chopped chocolate, and cocoa powder. Stir the mixture until the chopped chocolate has melted completely. Return to the heat if there are a few chunks that just won’t melt.

Slowly pour 1/2 cup of the cream mixture into the egg yolks while whisking them continuously to temper the eggs. Repeat this process until you have whisked in all the cream mixture. Distribute amongst the ramekins. Place the filled ramekins into a 13×9 inch baking pan, and place them into the oven. With the boiling water you prepared earlier, gently pour the water into the bottom of the 13×9 inch pan, until it reaches about 2/3 of the way up the sides of the ramekins. Gently push the rack into the oven and bake for 25-30 minutes, or until the temperature of the custard reaches 175 degrees.

Gently remove the ramekins from the oven and place them on a wire rack to cool for at least one hour. Cover with plastic wrap and place the custards into the fridge to chill for at least 3 hours. Blot away any condensation with a paper towel prior to torching the sugar on top and serving.

Torch the top of the creme brulees until the sugar melts and becomes crispy and caramel colored. Serve immediately.

Friday Foodday

Happy Friday lovebugs,

Here are my favorite recipes this week.

Whispers of the Port

c/o Fogged in Lounge

Ingredients

• 3/4 oz bourbon
• 3/4 oz port
• 3/4 oz sherry (Amontillado)

Directions

Stir with ice and strain into a chilled cocktail glass. Lemon twist.

White Chicken Chili

c/o Buns in My Oven

Ingredients

• 1 tablespoon butter
• 1 sweet onion, diced
• 12 ounces canned green chiles, diced
• 2 cloves garlic, minced
• 1 package Hurst's Beans Great Northern Beans with Ham Seasoning
• 8 cups chicken broth
• 2 cups cooked, shredded chicken
• 1 cup whole milk
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 1 teaspoon black pepper
• cilantro, for serving

Directions

1. Melt the butter in a large dutch oven or stock pot over medium heat. Once melted, add the onion and continue cooking until softened, about 3 minutes.
2. Add the chiles and garlic to the onions and cook for 2 minutes more, stirring often.
3. Rinse and sort through the beans and discard any debris. Add beans to the pot of onions along with the chicken broth.
4. Bring to a boil and reduce to a simmer. Cover the pan and let cook for 2 hours, checking occasionally to be sure there is still enough liquid in the pot to cook the beans. Add additional broth as needed.
5. After two hours, check beans for tenderness. Continue cooking until beans are as tender as you'd like. Once tender, add the shredded chicken, milk, cumin, salt, pepper, and packet of ham seasoning from the package of beans to the pot and stir well.
6. Return to a simmer and continue cooking, without the lid, until some liquid has evaporated and the chili has thickened up to your liking.
7. Serve topped with fresh cilantro.

Strawberry Banana Frozen Yogurt Bites

c/o Emily Bites

Ingredients

• 24 Nilla Wafers
• 2 (5.3 oz each) containers of nonfat Strawberry Banana or Strawberry Greek yogurt
• ½ cup diced fresh banana
• ½ cup diced fresh strawberries
• 24 fresh strawberry slices for garnish (about 8 berries total)

Directions

1. Place paper liners into each cup of a 24-cup mini-muffin tin. Push a wafer, rounded-side down, into the bottom of each liner.
2. In a mixing bowl, combine the two containers of yogurt with the bananas and diced strawberries and stir together until well combined. Spoon the yogurt mixture evenly over top of the wafers in each liner cup to fill. Place a strawberry slice on top of the yogurt mixture in each cup and place the whole tray in the freezer for at least 3 hours. Serve frozen.

Friday Foodday

Happy Friday lovebugs,
Here are my favorite recipes this week.

Rosemary Honey Gin Rickey
c/o Bren Did

Ingredients

Rosemary Honey Simple Syrup Ingredients (for 6 drinks)

• 2 tbsp raw honey
• ¼ cup fresh rosemary leaves (loosely packed)
• 1/2 cup boiling water

Honey Rosemary Gin Rickey Ingredients (for 1 drink)

• 1-1 1/2 oz Gin (2-3 Tbsp)
• 1 oz Fresh Lime Juice (2 Tbsp)
• 1 oz Rosemary Honey Simple Syrup (2 Tbsp)
• 1/2 cup San Pellegrino Sparkling Water or Club Soda
• Ice

Directions

Rosemary Honey Simple Syrup Directions

1. Wash the rosemary and remove the leaves from the stems.

2. Place rosemary and honey in a heat proof cup or bowl. Pour boiling water over the rosemary and stir until honey is dissolved. Allow to steep for 20 minutes. 

3. Strain out rosemary and store in refrigerator for up to one week or freeze into ice cubes for several months. 

Honey Rosemary Gin Rickey Directions

1. In a short cocktail glass or small Mason jar combine gin, lime juice, and simple syrup. Stir lightly.
2. Top with ½ club soda and ½ cup ice.
3. Garnish with lime and a sprig of fresh rosemary.

Smoked Sausage Chilaquiles

c/o Emily Bites

Ingredients

• 5 (6 inch) corn tortillas (I used Mission Extra Thin Yellow Corn tortillas)
• 8 oz turkey smoked sausage, chopped (I used Hillshire Farm)
• 3 cups chunky salsa
• 1 cup reduced sodium fat free chicken broth
• 4 oz 50% reduced fat sharp cheddar, shredded (I used Cabot)
• 1 medium avocado, cut into cubes (to keep these from browning you can toss them in a bit of lime juice)
• 6 lime wedges
• Optional: chopped cilantro for garnish

Directions

1. Pre-heat your oven to 350. Cut your tortillas into strips (mine were about 1” by 3” strips). Spread the tortilla strips onto a large baking sheet and lightly mist with cooking spray. Bake for 13-15 minutes until crisp. Set aside.
2. Mist a large skillet with cooking spray and bring over medium heat and add the chopped sausage. Cook, stirring occasionally, for about 5 minutes until the sausage pieces are a bit browned. Remove sausage to a side plate.
3. Keep the skillet over medium heat and add the salsa. Bring to a simmer. Add the broth and stir together. Return to a simmer and simmer uncovered for 2 minutes. Add the browned sausage pieces and stir together. Add the baked tortilla strips and stir until well combined. Return to a simmer and simmer uncovered for about 3 minutes until the tortillas soften and the mixture thickens slightly.
4. Remove from heat and sprinkle with the shredded cheddar while the mixture is still hot Top with the chopped avocado and cilantro if using. Serve with a lime wedge to squeeze over top.

Nutella Hot Fudge

c/o Country Cleaver

Ingredients

• 1/2 cup Heavy Cream
• 1/4 cup Light Corn Syrup
• 3/4 cup Nutella
• 1 tsp Vanilla
• 2 tsp Kahlua or coffee liqueur

Directions

In a medium sauce pan, whisk together the heavy cream and corn syrup. Bring the mixture to a light simmer, and whisk in the nutella. Whisk the nutella into the mixture until it has completely dissolved. Turn the heat off, and stir in the vanilla and Kahlua.

Let the mixture cool completely and store in an airtight microwave safe container in the fridge.

To reheat, remove the lid from the container, and microwave the fudge for 30-45 seconds. Stir the hot fudge to ensure that it is smooth and pourable. If needed, microwave for an additional 15 seconds. 

Friday Foodday

Happy Friday and Christmas lovebugs! Here are some festive recipes for you.

Cranberry Ginger Mule
c/o Delish

Ingredients
¼ c. water
3 packets Splenda® Naturals Stevia Sweetener
1 c. vodka
1/3 c. lime juice
1 c. unsweetened cranberry juice (not cocktail)
1 c. ginger beer

Directions

In a small saucepan, bring water and SPLENDA® Naturals Stevia Sweetener to a simmer. Simmer for 5 to 10 minutes until sweetener is reduced. Set aside.
In a large pitcher, mix together vodka, lime juice, cranberry juice, and sweetener reduction. Top with ginger beer.
Divide among 4 glasses. Garnish each glass with a cranberry skewer. Serve immediately.

Christmas Pancake Casserole

c/o Food Network

Ingredients

4 tablespoons unsalted butter, plus more for greasing the dish and serving
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
6 tablespoons sugar
Kosher salt
1 3/4 cups buttermilk
7 large eggs
2 cups half-and-half
1 teaspoon pure vanilla extract
Maple syrup, for serving
Blueberries, for serving

Directions

1. Butter an 8-inch square baking dish; set aside. Put 3 tablespoons of the butter in a microwave-safe small bowl or liquid measure; microwave for 30 seconds to 1 minute to melt the butter.
2. Whisk together the flour, baking powder, baking soda, 3 tablespoons of the sugar and 1/2 teaspoon salt in a large bowl. In a separate small bowl, whisk together the buttermilk, 2 of the eggs and the melted butter. Add the wet ingredients to the dry ingredients, and stir until just combined.
3. Heat a large nonstick skillet or griddle over medium heat. Melt a little of the remaining butter in the pan. For each pancake, spoon 1/4 cup of batter into the skillet and cook until the bottom is golden brown and small bubbles appear on the top, 2 to 3 minutes. Flip and cook until golden brown on the other side, about 2 minutes. If the pancakes brown too quickly, reduce the heat to medium-low. Transfer the pancakes to a plate as finished. Repeat until all the batter is used, adding more butter to the pan as necessary. (You should have at least 12 pancakes.)
4. Whisk together the half-and-half, vanilla, the remaining 5 eggs and 3 tablespoons sugar, and 1/4 teaspoon salt in a large bowl.
5. Shingle the pancakes in the prepared baking dish. Pour the egg mixture evenly over the pancakes. Cover the dish with plastic wrap and refrigerate for at least 8 hours up to overnight to allow the pancakes to soak in the custard.
6. Preheat the oven to 350 degrees F. Remove the plastic wrap, and bake the casserole until it feels firm yet springy to the touch in the center and the custard is set, 50 to 60 minutes. Let cool 15 minutes before serving. Serve warm with maple syrup, blueberries and pats of butter.

Peppermint Cheesecake Cups

c/o Emily Bites

Ingredients

• 12 Famous Chocolate Wafers
• 8 oz 1/3 less fat cream cheese, softened to room temperature
• 5.3 oz container of fat free vanilla Greek yogurt (I used Dannon Light & Fit)
• 1/3 cup granulated sugar
• 1 large egg
• 1/4 – 1/3 teaspoon peppermint extract (or to taste)
• 3 drops red food coloring (optional)
• 12 tablespoons nonfat whipped topping (like Reddi Wip)
• 3 mini candy canes, crushed

Directions

1. Preheat the oven to 375. Place cupcake liners into 12 cups of a standard sized muffin/cupcake tin and place a chocolate wafer in each liner (don’t worry if they don’t fit perfectly, just try to make them lay flat).
2. In a large bowl, combine the cream cheese, yogurt, 1/3 cup of sugar, egg, extract and food coloring and mix together using an electric mixer until smooth and well combined. Spoon the mixture evenly on top of the wafers into the prepared liners and spread flat with a spatula or the back or a spoon.
3. Bake for 15-16 minutes and remove from oven to cool. Once the cheesecake cups have cooled to room temperature, transfer the cheesecake cups to the refrigerator and chill for at least one hour. Before serving, top each cheesecake cup with a tablespoon of whipped topping and a sprinkling of crushed candy cane pieces.

Friday Foodday

Happy Friday! Here are my favorite recipes this week.

Apple Cinnamon Sangria
c/o Emily Bites

Ingredients

• 1 small apple, chopped
• 8 oz (1 fl cup) semi-dry champagne (white wine can be substituted if you have it on hand)
• 16 oz (2 fl cups) Trop50 Farmstand Apple Juice
• 4 oz (1/2 fl cup) club soda
• 2 oz (1/4 fl cup) Goldschlager (or another cinnamon schnapps)

Directions

1. Combine all ingredients in a pitcher and stir together well to combine. Refrigerate for a bit to chill and allow the apples to soak up the flavors.
2. Pour over ice into 5 glasses. Each glass gets ¾ fl cup (6 oz) of the liquid cocktail and 1/5 of the chopped apples.

Beef and Barley Soup

c/o Closet Cooking

Ingredients

• 1 ounce dried mushrooms
• 4 slices bacon, cut into 1 inch pieces
• 1 1/2 pounds Ontario Corn Fed stewing beef such as chuck, round, brisket, cut into 2 inch pieces
• 1 cup onion, diced
• 1 cup carrot, diced
• 1 cup celery, diced
• 8 ounces mushrooms, quartered or sliced
• 2 tablespoons garlic, chopped
• 1 teaspoon thyme, chopped
• 2 teaspoons smoked paprika
• 2 tablespoons tomato paste
• 4 cups beef broth
• 1 cup pot barley
• 2 bay leaves
• 1 tablespoon balsamic vinegar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon fish sauce
• salt and pepper to taste

Directions

1. Cover the dried mushrooms in 1 cup of just boiled water and let sit until tender, about 15 minutes, before draining, reserving the water, and chopping the mushrooms.
2. Meanwhile, cook the bacon in a larges sauce pan over medium-high heat before setting aside.
3. Add the beef and sear until lightly golden brown on all sides before setting aside.
4. Add the onions, carrots, celery and mushrooms and cook until tender, about 7-10 minutes.
5. Add the garlic, thyme, paprika and tomato paste and cook until fragrant, about 1-2 minutes.
6. Add the broth and deglaze the pan by scraping up the brown bits on the bottom of the pan with a wooden spoon while the broth simmers..
7. Add the broth, barley, bacon, beef, reserved chopped mushrooms, reserved mushroom water, bay leaves, balsamic vinegar, worcestershire sauce and fish sauce and either bring to a boil, reduce the heat and simmer, covered, until the beef is fall apart in your mouth tender, about 2-3 hours, OR transfer to a preheated 350F/180C oven and roast, covered, until the beef is tender, about 2-3 hours, OR transfer to a slow cooker and cook on low for 6-10 hours or on high for 3-5 hours.
8. Remove the bay leaves, season with alt and pepper to taste and enjoy!

Peppermint Cracker Toffee

c/o Shugary Sweets

Ingredients

• 40 saltine crackers
• 1 cup unsalted butter
• 1 cup granulated sugar
• 1 package (11 oz) white chocolate chips
• 6 candy canes, crushed (about 1/2 cup)

Directions

1. Line a 15x10x1-inch baking sheet with the saltine crackers. Set aside. Preheat oven to 375°F.
2. In a small saucepan over medium-high heat, melt butter. Add in sugar and bring to a rolling boil, stirring constantly. Once it begins to boil, remove from heat.
3. Pour over saltine crackers. Place in a 375°F oven for about 10 minutes, until crackers are browned and caramelized.
4. Sprinkle with white chocolate chips and allow to sit for several minutes (until they melt). Spread with a spatula evenly over crackers and immediately sprinkle with crushed candy.
5. Allow chocolate to set and store in airtight container for up to 5 days.

Friday Foodday

Happy Friday!

Here are my favorite recipes this week.

Pear Honey Margaritas

c/o The Kitchn

Ingredients

• 4 cups pear juice
• 2 shots tequila
• 1 shot triple sec
• 2 tbsp honey
• 1 rosemary sprig
• Optional: ¼ tsp cinnamon

Directions

1. Place ingredients into a container or jug and stir really well.
2. Put in the refrigerator for at least one hour, allowing the flavors to absorb.
3. Pour into glasses and enjoy!

Sausage Tortellini Tomato Soup

c/o Emily Bites

Ingredients

• teaspoon olive oil
• ½ cup chopped onion
• 2 garlic cloves, minced
• 1 lb raw hot Italian poultry sausage, casings removed 
• 32 oz fat free low sodium chicken broth
• 1 (28 oz) can unseasoned crushed tomatoes
• 2 tablespoons chopped fresh basil
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• A pinch of black pepper
• ½ teaspoon crushed red pepper flakes
• 3 oz 1/3 less fat cream cheese, cut into cubes
• 12 oz refrigerated cheese tortellini
• 2 cup torn fresh spinach

Directions

1. Pour the olive oil into a soup pot or Dutch oven and bring over medium-high heat. Add the onions and stir to coat. Cook, stirring occasionally, for a few minutes until the onions are softened. Add the minced garlic, stir together and cook for another 30-60 seconds. Add the sausage and stir together. Cook, breaking the meat up into small pieces, until the sausage is cooked through and fully broken up.
2. Add the broth, crushed tomatoes, basil, Italian seasoning, salt, pepper and red pepper flakes, increase the heat and bring to a boil. Once boiling, reduce the heat to low and simmer, covered, for 20 minutes. Uncover the pot and add the cream cheese. Whisk the cream cheese in while simmering until the cheese is dissolved. Add the tortellini and spinach and stir together. Cover the pot and simmer for 10 minutes until pasta is cooked.

Nutrageous Fudge

c/o Buns in My Oven

Ingredients

• 8 fun sized Nutrageous candy bars
• 3 cups semi-sweet chocolate chips
• 1 can sweetened condensed milk
• pinch of salt
• 1/2 cup mini Reese's

Directions

Line a 9x9 baking dish with foil and spray with non-stick cooking spray. 
Unwrap the candy bars and place them evenly in the pan. 
Melt the chocolate chips, condensed milk, and salt in a microwave safe bowl, stirring every 30 seconds.  
Stir well with a rubber spatula and spread over the candy bars.  
Chop the Reese's candies with a sharp knife and sprinkle over the fudge. Lightly press the Reese's into the fudge. 
Refrigerate for at least one hour before  cutting and serving.