Crispy Fudge Recipe -
Crispy Fudge Recipe

Crispy Fudge

Recipe by  

"Chocolatey goodness melts in your mouth with this festive treat."

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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings


  1. In saucepan, combine butter, corn syrup and chocolate chips. Cook over low heat, stirring constantly, until smooth. Remove from heat.
  2. Stir in vanilla and icing sugar, mixing until smooth. Add cereal, mixing well.
  3. Spread in lightly-buttered 2 L (8 inch) square pan. Chill until set, about 30 minutes. Cut into bars. Store in refrigerator.
Kitchen-Friendly View


  • Microwave Method:
  • Microwave butter and syrup at HIGH 1 - 1 1/2 minutes or until melted and starting to bubble, stirring after 45 seconds. Stir in chocolate until mixture is smooth.
  • In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.
  • *© 2010, Trademark of Kellogg Company used under licence by Kellogg Canada Inc.

Reviews More Reviews

Most Helpful Positive Review
Jun 30, 2011

Excellent, I doubled the recipe and added 1 cup of peanut butter and a extra 1 cup of rice krispies, and used a 9x13 pan

Most Helpful Critical Review
Jan 04, 2011

It tasted great but didn't make nearly enough to fill an 8in pan even half way. If I were to attempt to make it again I would double the recipe.


12 Ratings

Jan 01, 2012

We love this! Doubled the recipe and I used milk chocolate chips (instead of semi-sweet) and Holiday Rice Krispies, as well I added some quartered candied cherries on top to decorate to make it really festive. Brought to a couple of gatherings and it was a hit (so quick and easy to make too!)

Apr 28, 2011

I doubled the recipe, added an extra cup of rice krispies and put it in a 9X13 pan, they were a little thin, but had a great flavor.

Oct 02, 2014

Review update (10-2-14): I increased the recipe by one-half (making for much thicker pieces) and lined the pan with waxed paper. I also made it Mexican-style by adding a good pinch each of ground cinnamon and cayenne pepper. Delicious! First review: Since I was trying this recipe just prior to Easter, I decided to make it white chocolate instead of semi-sweet. I also added 2 tsp. of multi-colored nonpareils to make it more festive. This is delicious.

Dec 24, 2011

I was very disapointed!

Jan 13, 2012

These are the easiest thing to make besides the spritz cookies. They are also extremely additive. Thank-god I got that elliptical last year. They taste like fudgey goodness.

Jan 22, 2012

Very fudgy, and EASY


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  • Calories
  • 120 kcal
  • 6%
  • Carbohydrates
  • 17.3 g
  • 6%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 5.9 g
  • 9%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 1 g
  • 2%
  • Sodium
  • 53 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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