This is easy as could be and everyone thinks you fussed. From Kraft Foods 1993 pamphlet on Holiday Desserts: One Bowl Chocolate Fudge Ingredients: 2 packages (8 squares each) semi sweet chocolate 1 can (14 ounces) sweetened condensed milk 2 teaspoons vanilla 1 1/2 cups chopped walnuts Microwave chocolate and milk in a large microwavable bowl on high for 2-3 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir in vanilla and walnuts. Spread in greased 8 inch square pan. Refrigerate until firm. Cut into squares. Makes 4 dozen Options: Rocky Road Fudge: Add 1 cup miniature marshmallows with vanilla and walnuts. Peanut Butter Fudge: Omit walnuts. Drop 1/2 cup peanut butter by teaspoonfuls on top of fugde. Swirl with knife to mable-ize. Peppermint Fudge: Omit vanilla and walnuts. Stir in 1/2 cup crushed peppermint candies. Coconut Walnut Fudge: Add 1 cup flaked coconut, toasted with vanilla and walnuts. Garnish with additional coconut. I've made the regular fudge, the peanut butter chocolate and the peppermint fudge. All have gone over well. I have a brother-in-law that will hunt for the container that I bring to Christmas. He'll eat the entire container himself!

Here you go: Orange Scented Chocolate Almond Bark 1 pound chocolate (I use 42% semi sweet) Approx. 1 scant tsp. finely grated orange peel or a few drops of orange essential oil 2 cups roasted almonds*, very coarsely chopped - reserve a tsp. or 2 very finely chopped nuts for dusting Approx. 1 tsp. flaked sea salt (optional) Directions: Line a large cooky sheet with parchment paper. In a bowl set over a saucepan of gently simmering water, heat the chocolate, stirring until it is mostly melted; do not let the bowl touch the water. Add the orange peel and stir until the chocolate is completely melted & smooth. Do not overheat. Stir the prepared nuts into the chocolate, mixing well, and turn out onto the lined baking sheet, spreading in a 1/2-inch-thick layer. Sprinkle with the reserved finely chopped nuts & then the sea salt, crushing the salt flakes as you sprinkle them on. Refrigerate the pan with the bark on it for about 20-30 minutes, until hardened. Remove the bark from the parchment paper, break into pieces and store in the fridge or serve at once. * other nuts may be used instead of almonds To Roast Nuts: Preheat oven to 350F Spread whole nuts in a single layer on a baking sheet or pan. Bake for 5 minutes, then stir and bake for another 5 minutes. Check for color. If nuts are still not done, stir & bake an additional 1-2 minutes at a time until golden brown. Check often, since nuts can burn quickly! To remove skins, place slightly cooled nuts in a clean, dry towel, gather the towel around the nuts & rub vigorously. Skins should come off, but if they don’t, it’s OK. Cool & chop as desired.

I've made this recipe many times. It's from Epicurious and America's Test Kitchen (it's the very same recipe): Chocolate Fudge Sauce 1/3 C cocoa, measured, then sifted, set aside 3 oz chopped unsweetened chocolate, set aside (don't make chunks out of your chocolate because they take too long to melt) 4 T unsalted butter, cut into little cubes, set aside (put it in the fridge until needed) 1 tsp vanilla, set aside In sauce pan: 2/3 C whole milk 1 1/4 C granulated sugar 1/4 tsp salt Put the sauce pan over medium heat and whisk while heating--this will take 3 to 5 minutes, and then it will come to an active boil. Add 1/3 C of cocoa and whisk it in with the milk, sugar and salt. Remove the sauce pan from the heat. Add 3 oz chopped unsweetened chocolate that you set aside, and whisk it in the milk, sugar, salt and cocoa in the saucepan... it'll melt right in! Let it sit for 3 minutes. Whisk. Add 4 T unsalted butter & whisk in the butter. Add 1 tsp vanilla and whisk. Taste. Taste again. Put a little bit of peanut butter on a spoon and dip the spoon into chocolate. Taste. Try it again, just to be sure it tastes ok. Store in fridge for up to 1 month.

I did a cut and paste from the Texas Sheet Cake recipe for just the frosting part. Very fudgey. For the Frosting ▢ 6 Tablespoons milk ▢ 3 Tablespoons unsweetened cocoa powder ▢ 1/2 cup butter (1 stick) ▢ 3 3/4 cups powdered sugar HOW TO MAKE SHEET CAKE FROSTING: In a saucepan: Add milk, cocoa and butter; bring mixture to a boil. Stir in: powdered sugar off the heat. I like to beat the mixture with my hand-held mixer to get rid of any lumps. Pour over cake. Pour the hot mixture right over the hot cake. Use a spatula to spread it evenly over the cake. Allow frosting to set for about 10 minutes before eating.