1 (14-ounce) can fat-free sweetened condensed milk
1 cup semi-sweet chocolate chips
1 cup milk chocolate chips
2 teaspoons instant espresso coffee powder
1 1/2 teaspoons vanilla extract
1/2 cup plus 2 tablespoons lightly toasted almonds, coarsely chopped
Line an 8-inch square baking pan with wax paper, allowing the wax paper to extend over the rim of the pan by 2 inches.
Combine the sweetened condensed milk, the chocolate chips, coffee powder, and salt in a medium saucepan over medium heat. Cook, stirring frequently, until the chocolate is melted and smooth. Remove from the heat. Stir in the vanilla and 1/2 cup of the almonds. Spread the chocolate mixture evenly into the prepared pan. Top evenly with the remaining 2 tablespoons of almonds.
Refrigerate until firm, at least 2 hours. Remove from the pan and gently peel off the wax paper. Cut into 24 squares.
Nutritional Information (Per Serving):
(1 square) 98 Cal; 2 g Protein; 6 g Tot Fat; 3 g Sat Fat; 3 g Mono Fat; 11 g Carb; 1 g Fiber; 10 g Sugar; 13 mg Calcium; 1 mg Iron; 7 mg Sodium; 0 mg Cholesterol
Original Recipe by Paula Deen: Old Time Chocolate Fudge
Take It Lighter recipe courtesy of Bobby and Jamie Deen, and the Paula Deen Test Kitchen
Prep Time: 10 min
Cook Time: 5 min