1. Line a 9-inch square pan with foil and grease the foil; set aside. 2. In a large saucepan, combine the milk and chips. Cook and stir over low heat until chips are melted. 3. Add the butter and salt; stir until smooth. Remove from the heat; stir in toffee bits ans extract. Pour into prepared pan. Cover and refrigerate for 2 hours or until firm. 4. Using foil, remove frdge from pan; carefully remove foil. Cut fudge into 1 inch squares. 5. Place the frosting in a small resealable plastic bag; tint with food coloring. Cut a small hole in a corner of bag; pipe a shamrock onto each square. ---------------------------------------------------------------------------
Nutrition
Ingredients
