Fudge Meltaways Food

FUDGE MELTAWAYS

Steps:

• Melt 1/2 cup butter or margarine and 1 square unsweetened chocolate in saucepan. Blend granulated sugar, 1 teaspoon vanilla, egg, crumbs, coconut and nuts into butter-chocolate mixture. Mix well.
• Press into ungreased baking dish, 11 1/2 x 7 1/2 inch or square 9 x 9 inch pan. Refrigerate.
• Mix 1/4 cup butter, milk, confectioners' sugar and 1 teaspoon vanilla. Spread over crumb mixture. Chill.
• Melt 1-1/2 squares sweetened chocolate and spread evenly over chilled filling. Chill again. Cut into small squares before completely firm.

PEANUT BUTTER MELTAWAY FUDGE

Steps:

• 1. Line a 9 X 13 cake pan with waxed paper and set aside. I have also used plastic wrap to line pan, but it is harder to remove.
• 2. Place chocolate in a microwave safe bowl. Heat for 1 minute and stir.
• 3. Continue heating and stirring until chocolate is smooth and creamy. I usually heat for 30 second intervals. Chocolate that is too hot will become hard.
• 4. When chocolate is melted, add the jar of peanut butter. Stir until mixture is smooth.
• 5. Pour into wax paper lined cake pan. To remove air pockets, slightly bump in counter or tabletop.
• 6. Put pan in a cool place, I sometimes put it in the refrigerator, to set up. Cut into bite size pieces and store in an air tight container.

FUDGE MELTAWAYS

Steps:

• Mix Graham crumbs, coconut, cocoa and sugar. Stir in margarine and water. Press into an ungreased 8x8-inch or 9x9-inch pan. Refrigerate while making icing.
• Mix remaining ingredients. Spread over crumb mixture and refrigerate for about 2 hours before cutting. Cut into 1 inch squares, these can be decorated with cut up red or green cherries. Keep refrigerated once cut.
• These freeze really well, cut first lay on a cookie sheet and freeze them first on a cookie sheet, then put into a container putting wax paper in between each layer of squares. Will stay in freezer for about 2 months.

FUDGE MELTAWAYS

Steps:

• Melt 1/2 c butter and 1 oz chocolate in saucepan. Blend sugar, 1 t vanilla, egg, crumbs, coconut and nuts into butter-chocolate mixture. Mix well and press into ungreased 9'x9"x 1 3/4" or 11 1/2" x7 1/2" x 1 1/2"baking dish. Refrigerate.
• Mix 1/4 c butter, milk, confectioners sugar and 1 t vanilla. Spread over crumb mixture. Chill.
• Melt 1 1/2 oz chocolate and spread over chilled filling. Chill. Cut before firm.

PEPPERMINT MELTAWAYS

Steps:

• Line a rimmed baking sheet with parchment paper. Set aside.
• In a large mixing bowl, using a handheld mixer on medium speed, cream together the butter and powdered sugar for 1 to 2 minutes or until light and fluffy. Add the peppermint extract and kosher salt. Mix for another 30 seconds until incorporated.
• In a small bowl add the cornstarch and all-purpose flour and whisk together to evenly incorporate. Slowly add this to the butter mixture, while mixing on low speed, just until combined.
• Using a 1½ tablespoon (or 1½-inch) cookie scoop, scoop out dough balls and place them onto a plate. Once all the cookie balls are scooped, place the plate into the refrigerator to chill for a minimum of 2 hours.
• Preheat oven to 350°F.
• Once the dough balls are chilled, place them 2 inches apart on the parchment lined baking sheet. Bake the cookies for 10 to 12 minutes. Allow the cookies to cool on the tray for 5 minutes then transfer them to a wire rack to cool completely. Repeat until all the cookies are baked and cooled.
• While your cookies are cooling you can make your frosting.
• In a medium-sized mixing bowl, using a handheld mixer on medium-low speed, beat the butter until fluffy. Add the peppermint extract, half & half and 1 cup of the sifted powdered sugar. Beat on low for another 30 seconds then add the remaining powdered sugar one cup at a time until all the powdered sugar is fully incorporated and the frosting is smooth and creamy.
• Using an offset spatula, or a butter knife, frost each cookie making sure to not go all the way to the edge of the cookie.
• Garnish each cookie with a little sprinkle of crushed peppermint candies.

FUDGE MELTAWAYS

Steps:

• 1. Melt 1/2 cup butter and 1 sq chocolate in saucepan. Blend sugar, 1 tsp vanilla,egg,crumbs,coconut,and nuts into butter-chocolate mixture. Mix well and press into ungreased baking dish or square pan. Refrigerate.
• 2. Mix 1/4 cup butter,milk,confectioner's sugar and 1 tsp vanilla. Spread over crumb mixture. Chill.
• 3. Melt 1 1/2 sq. chocolate and spread evenly over chilled filling. Chill again. Cut into tiny squares before completely firm.