A sweet and spicy fudge perfect for Valentine's Day!

5 1oz. squares of semi-sweet chocolate, finely chopped
1 cup milk
3 tbsp. light corn syrup

¼ cup butter
2 tsp. cinnamon
¾ tsp. cayenne pepper

Grease an 8-inch square dish.

In a heavy bottom saucepan that has high sides place the chopped chocolate, milk, and corn syrup. Over medium heat bring to a boil; stirring often.

Clip a candy thermometer on to the side of the saucepan making sure the tip doesn’t touch the bottom. Continue to boil without stirring until the mixture reaches 240 degrees F.

Gently remove from heat and gently place the butter on top. Let the mixture get to room temperature app. 110-120 degrees F.

Stir in the cayenne pepper and cinnamon.

Using a hand mixer mix until it thickens up and loses its gleam (about 3 min)

Pour into the prepared pan and smooth down top. Let set in the fridge. Once it is set you can cut into 1-inch squares. Store fudge in an airtight container for up to one week in the fridge.

1 ¼ cup butter, softened
1 cup sugar
1 cup brown sugar, packed

2 eggs
2 tsp. vanilla extract

2 ½ cups flour
1 tsp. baking soda
½ tsp. baking powder

2 cups pretzels, broken into small & medium pieces
150 g. milk chocolate bar, cut into small chunks
1 cup beer nuts aka candied peanuts
110 g of plain potato chips, crushed into small & medium pieces

Preheat the oven to 350 degrees

In a large mixing bowl cream together the sugars and butter until light and fluffy. Add the vanilla and eggs; mix well. In a separate bowl whisk together the flour, baking powder & baking soda.

Gradually add the flour mixture to the butter mixture; stir until combined.

Stir in the pretzels, milk chocolate chunks, chips & nuts until evenly combined.

Roll the dough into 1 ½ inch balls place at least 2 inches apart on a cookie sheet and flatten slightly with your fingers. Bake in the preheated oven for 12-14 minutes until the edges are lightly golden brown. Cool on cooling racks and store in an air-tight container. Enjoy!!