Raspberry fudgies

Yield: 8 Dozen

Measure Ingredient
½ cup Butter or margarine
2 ounces Unsweetened baking chocolate chopped
1 cup Granulated sugar
2 Eggs
⅛ teaspoon Raspberry-flavored oil (used in candy making)
½ cup All-purpose flour
½ cup Chopped pecans
1 tablespoon Vanilla extract
¼ cup Raspberry jelly
1 cup Granulated sugar
⅓ cup Evaporated milk
2 tablespoons Butter or margarine
½ cup Semisweet chocolate chips
¼ cup Marshmallow creme
1 tablespoon Vanilla extract
1 cup Chopped pecans

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@... Source: Christmas Cheer Recipes Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@...> on Nov 17, 1999

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