Shirley's Recipes

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Name: Fudge Meltaways
Key Ingredient: unsweetened chocolate
Preparation: melt; chill
Cuisine: American
Source: Lee Howell/Leanne Van Horn
Food Group: cookies
Meals: snack, party
Courses: dessert
Temperature: cold, room
Effort: easy
Prep. Time: :15
Elapsed Time: 1:00
Occasion: Christmas
Servings: 48

3/4 cup (1-1/2 sticks) butter or margarine, divided
2-1/2 squares (1 ounce each) unsweetened chocolate, divided
1/4 cup granulated sugar
2 teaspoons vanilla extract, divided
1 egg, beaten
2 cups graham cracker crumbs
1 cup coconut
1/2 cup chopped nuts
1 tablespoon milk or cream
2 cups sifted powdered sugar

Melt 1/2 cup butter and 1 square chocolate in a large saucepan. Blend granulated sugar, 1 teaspoon vanilla, egg, graham cracker crumbs, coconut and nuts into butter-chocolate mixture. Mix well and press into a ungreased 11-1/2 x 7-1/2 x 1-1/2-inch baking dish. Refrigerate.
Mix 1/4 cup butter, milk, powdered sugar and 1 teaspoon vanilla. Spread over chilled crumb mixture. Chill.
Melt 1-1/2 squares chocolate and spread evenly over chilled filling. Chill again. Cut into tiny squares before completely firm.
Makes 3 to 4 dozen squares.

Note: Lee cuts the squares right away before the chocolate gets hard or it will break.

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