White Chocolate Cocoa Pebbles Fudge

Make and share this white chocolate cocoa pebbles fudge dessert recipe with friends and family for an easy Christmas treat
Contributor
Wishes and Dishes

Wishes and Dishes

Breakfast cereal and white chocolate combine to make this beautifully speckled fudge. The chocolate cereal gives a nice textured crunch to the otherwise smooth fudge.

For more great recipes like this one, visit Wishes and Dishes.

Ingredients

  • 8 Ounces cream cheese, softened to room temperature
  • 3 1/2 Cups powdered sugar
  • 1 1/2 Teaspoon vanilla
  • 12 Ounces white chocolate baking bar
  • 2 Cups Cocoa Pebbles, divided

Directions

Line an 8-by-8 pan with foil and spray with cooking spray.

In the bowl of stand mixer or using a hand mixer, beat together cream cheese, powdered sugar, and vanilla until smooth and fully blended.

Melt the white chocolate according to directions on package.

Pour melted chocolate into cream cheese mixture and combine until mixed thoroughly.

Turn mixer to low and stir in 1 ½ cups Cocoa Pebbles until mixed in.

Press mixture into prepared pan.

Press remaining ½ cup Cocoa Pebbles onto the top of fudge and press gently into the white chocolate mixture so they stick.

Chill fudge for approximately 1 hour or until set. This will make it easier to slice.

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.