Pecan Pie Cheesecake Fudge: you'll love these little treats

published on 13 November, 2018 at 13:32
Ingredients
16 saltine crackers
1/2 cup butter
1/2 cup light brown sugar
2/3 cup sweetened condensed milk
3 cups white chocolate chips
1-1/2 tsp butter
pinch of salt
1 cup sweetened condensed milk
1-1/2 cups marshmallow cream
1 - 3.4 ounce instant cheesecake pudding mix
1 cup pecans, chopped

Directions:
Arrange saltines on the bottom of the baking dish overlapping some to anchor down the crackers. In a medium saucepan, bring butter and brown sugar to a boil then cook for 2 minutes. Remove from heat stir in the milk. Pour over crackers. Bake 10 minutes. For the topping: in a medium saucepan combine the white chocolate chips, butter, salt, condensed milk and dry pudding mix. Heat until melted and smooth.
Add the marshmallow and stir it. Pour hot fudge over filling. Sprinkle on pecans. Refrigerate at least 2 hours and cut into small squares.
 
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