Raspberry fudgies
8 Dozen
Ingredients
| Quantity | 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 |
Directions
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