Piña Colada Fudge

What a wonderful, relaxing weekend! I was off school on Friday due to a school-wide faculty meeting, so I have enjoyed a nice 3-day weekend. Today, I made my momma's famous piña colada fudge. My mom won a cooking contest with this recipe. It is oh-so-rich but oh-so-good. You can only eat a small piece, but it will satisfy your craving for sweets like no other. Here's a picture of the delectable treat:

I took some to small group tonight, and everyone loved it. I'm going to take some for my classmates tomorrow. We can't keep sweets around this house or we'll eat them all :)

Here's the recipe:

1 (12-oz.) pkg. (2 cups) white vanilla chips

1 (3.25-oz.) jar macadamia nuts, chopped, toasted*

1 (16-oz.) can Pillsbury Creamy Supreme Vanilla Frosting (use this exact brand!)

1/2 cup chopped dried pineapple

1/2 cup coconut, toasted*

1 teaspoon rum extract

1 teaspoon coconut extract

To toast the macadamia nuts and coconut, preheat oven to 350. Spread nuts and coconut in a thin layer on a cookie sheet, and bake for 5-8 minutes, or until light brown, stirring occasionally. Line an 8" or 9" square pan with foil, leaving the foil hanging over the edges. Place chips in a bowl and microwave for 90 seconds, stirring every 30 seconds.

Reserve 1/4 cup toasted macadamia nuts for topping. Mix remaining nuts into melted chip mixture, and add all other ingredients; mix well. Spread in foil-lined pan; sprinkle with reserved nuts. Refrigerate at least 1 hour or until firm.

Remove fudge from pan by lifting foil. Remove foil and cut into small squares.