Salted Chocolate Almond Fudge

1. 1

   Line cookie sheet with foil.

2. 2

   Line 8-inch square pan with foil.

3. 3

   In 8-inch nonstick skillet, melt butter over medium-high heat.

4. 4

   Stir in brown sugar, and cook until bubbly.

5. 5

   Cook 1 minute longer, stirring occasionally.

6. 6

   Add almonds; stir to coat.

7. 7

   Spread almonds on cookie sheet.

8. 8

   Cool completely, about 15 minutes.

9. 9

   Break into small pieces.

10. 10

    In large microwavable bowl, microwave chocolate chips and sweetened condensed milk uncovered on High 1 minute; stir.

11. 11

    Microwave 1 minute longer.

12. 12

    Add almonds and dried cherries; stir until blended.

13. 13

    Spread evenly in 8-inch square pan.

14. 14

    Sprinkle with salt.

15. 15

    Refrigerate about 2 hours until firm.

16. 16

    Cut into 6 rows by 6 rows.

17. 17

    Store covered at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.