| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts, Christmas |
8 |
Dozen |
INGREDIENTS
| 1/2 |
c |
Butter or margarine |
| 2 |
oz |
Unsweetened baking chocolate chopped |
| 1 |
c |
Granulated sugar |
| 2 |
|
Eggs |
| 1/8 |
ts |
Raspberry-flavored oil (used in candy making) |
| 1/2 |
c |
All-purpose flour |
| 1/2 |
c |
Chopped pecans |
| 1 |
tb |
Vanilla extract |
| 1/4 |
c |
Raspberry jelly |
| 1 |
c |
Granulated sugar |
| 1/3 |
c |
Evaporated milk |
| 2 |
tb |
Butter or margarine |
| 1/2 |
c |
Semisweet chocolate chips |
| 1/4 |
c |
Marshmallow creme |
| 1 |
tb |
Vanilla extract |
| 1 |
c |
Chopped pecans |
INSTRUCTIONS
CRUST
TOPPING
Preheat oven to 350F. For crust, melt butter and chocolate over low heat
in a small saucepan, stirring constantly. Remove from heat. In a medium
bowl, beat sugar and eggs until foamy. Gradually add chocolate mixture and
raspberry-flavored oil; beat until smooth. Stir in flour, pecans, and
vanilla. Spoon batter into a greased 9x13 inch baking dish. Bake 25 to 30
minutes or until set in center.
For topping, spread jelly evenly over warm crust; cool completely. In a
medium saucepan, combine sugar, milk, and butter. Stirring occasionally,
bring to a boil over medium heat. Stirring constantly, boil 5 minutes.
Remove from heat. Add chocolate chips, marshmallow creme, and vanilla;
stir until smooth. Stir in pecans. Immediately pour topping over jelly.
Cool completely in pan. Cut into 1 inch squares. Store in an airtight
container. Yield: about 8 dozen fudgies. Typed in MMformat by
cjhartlin@email.msn.com Source: Christmas Cheer Recipes
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com>
on Nov 17, 1999
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