Cranberry Nut Fudge
1 can milk chocolate frosting
1 pkg. (11-1/2 oz.) milk chocolate chips
1 pkg. (6 oz) dried cranberries
1/2 C chopped pecans
Line a 7×11 square pan with foil and grease the foil with butter. Set aside.
Turn burner to Low-Medium.
In a heavy saucepan, combine frosting and chips. Cook and stir over low-medium heat until chips are melted.
Stir in cranberries and nuts. Pour into prepared pan. Refrigerate for 2 hours. (No more, no less).
Using foil, lift fudge out of pan. Discard foil; cut the fudge into 1″ squares.