| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Cookies |
2 |
1/2 dozen |
INGREDIENTS
| 1/2 |
c |
Butter |
| 1/4 |
c |
Confectioners' sugar |
| 1 |
c |
All-purpose flour |
| 3 1/2 |
oz |
Shredded sweetened coconut* |
| 1 |
|
Recipe failed fudge (too hard, too soft, etc) |
| 1 |
c |
Candy chips* |
| 1 |
c |
Walnuts; chopped |
| 14 |
oz |
Sweetened condensed milk |
INSTRUCTIONS
CRUST
FILLING
* can double these amounts. For chips, choose a flavor complementary
to fudge flavor. For instance, with chocolate fudge, use butterscotch
or peanut butter chips. Use semisweet chocolate with almost anything
else.
Preheat oven to 375'F. Melt butter and blend with sugar and flour
until cohesive. Then press into ungreased pan (8x8 or 9x9). Bake for
20 to 30 minutes. While crust is still hot, spread coconut over it.
Top with chips. Pour too-think fudge haphazardly over chips; dice
too-hard or grainy or chewy fudge and scatter over chips. Scatter
walnuts over that. Drizzle sweetened condensed milk over everything.
Bake for 20 minutes, then use a spatula to press down and compact
bars. Finish baking for 15 to 20 minutes. Cool on a rack and cut.
Yield: 2 1/2 dozen 2x2-inch bars.
Source: "Oh, Fudge!" by Lee Edwards Benning
Posted to MM-Recipes Digest V3 #231
Date: Sun, 25 Aug 1996 03:29:55 +0000
From: Linda Place <placel@worldnet.att.net>
A Message from our Provider:
“Find God. You were born to appreciate perfection”