Raspberry Fudgies
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Christmas, Desserts | 8 | Dozen | |
INGREDIENTS
| 1/2 | c | Butter or margarine |
| 2 | oz | Unsweetened baking chocolate |
| chopped | ||
| 1 | c | Granulated sugar |
| 2 | Eggs | |
| 1/8 | t | Raspberry-flavored oil, used |
| in candy making | ||
| 1/2 | c | All-purpose flour |
| 1/2 | c | Chopped pecans |
| 1 | T | Vanilla extract |
| 1/4 | c | Raspberry jelly |
| 1 | c | Granulated sugar |
| 1/3 | c | Evaporated milk |
| 2 | T | Butter or margarine |
| 1/2 | c | Semisweet chocolate chips |
| 1/4 | c | Marshmallow creme |
| 1 | T | Vanilla extract |
| 1 | c | Chopped pecans |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 626
Calories From Fat: 325
Total Fat: 38.1g
Cholesterol: 51.7mg
Sodium: 233.4mg
Potassium: 292.8mg
Carbohydrates: 70.6g
Fiber: 5g
Sugar: 52.4g
Protein: 7.5g