Three layer fudge
14 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Butter, divided |
| 1 | (1-oz.) baking chocolate | |
| 1¼ | cup | Sugar |
| 2 | teaspoons | Vanilla, divided |
| 1 | Egg | |
| 2 | cups | Crushed graham crackers |
| 1 | cup | Flaked coconut |
| ½ | cup | Nuts |
| 2 | tablespoons | Light cream |
| 2 | cups | Confectioners' sugar |
| 6 | ounces | Semi-sweet chocolate |
| (1 generous cup, unmelted) | ||
| 3 | tablespoons | Paramount crystals |
| (optional) | ||
Directions
Melt ½ cup butter and baking chocolate. Blend in sugar, 1 teaspoon vanilla, egg, graham crackers, coconut, and nuts. Mix well with a spoon, then with hands. Press mixture ungreased 11½ x 7 ½ x 1 ½-inch pan; refrigerate Mix together ¼ cup butter, light cream, confectioners' sugar, and 1 teaspoon vanilla; beat well. Spread over chocolate mixture in pan; chill. Melt semi-sweet chocolate and paramount crystals over hot, not boiling, water. Spread melted chocolate over white filling; chill. Cut into 1-inch squares. Store in refrigerator. Makes about 56 pieces.