Espresso Toffee Fudge

1. 1

   Lightly coat 9x13 inch baking pan with butter-flavored cooking spray.

2. 2

   In large saucepan over medium heat, combine butter, sugar, evaporated milk and espresso powder.

3. 3

   Bring to a rolling boil for 10 minutes, stirring constantly.

4. 4

   Remove from heat and add chocolate chips and marshmallows.

5. 5

   Stir until melted and completely incorporated.

6. 6

   Pour into prepared pan.

7. 7

   Sprinkle toffee bits over top and press lightly into fudge.

8. 8

   Cool in the refrigerator until set, about 3-4 hours.

9. 9

   Cut into bite-sized squares to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.