Fudgemeltaways Recipes

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.

Steps:

• In a medium bowl, cream together 3/4 cup butter and 1/3 cup confectioners' sugar until smooth. Stir in 1 tablespoon lemon juice and 1 teaspoon lemon zest. Combine the flour and corn starch, and blend into the lemon mixture to form a soft dough. Divide dough in half, roll each half into a log about 8 inches long and 1 inch in diameter. Wrap in plastic wrap and refrigerate for 2 hours, or until firm.
• Preheat oven to 350 degrees F (175 degrees C). Cut each roll into 1/4 inch slices and place onto the cookie sheet.
• Bake in the preheated oven for 8 to 12 minutes, or until set. Cool completely before frosting.
• In a small bowl, blend together 3/4 cup confectioners' sugar, 1/4 cup butter, 1 teaspoon lemon juice, and 1 teaspoon lemon zest with an electric mixer until smooth. Frost cookies and allow to dry before serving or storing.

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.

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.

Steps:

• Melt Butter and 1 oz chocolate then add next six ingredients.
• Press into bottom of lightly greased pan. Chill.
• Cream 1/4 cup of butter, add remaining 3 ingredients and beat until smooth and creamy.
• Spread evenly over base in pan.
• Chill.
• Melt last 1 1/2 oz chocolate and spread quickly on top of cream layer.
• Chill.
• Cut into small Squares.
• No larger than 2x2" as these are very rich cookies.
• Makes one 9x9 pan.

Steps:

• Place 1 package milk chocolate chips and semi sweet chocolate chips in a mixing bowl; set aside.
• In a saucepan, bring cream and orange peel to a gentle boil; immediately pour over chips.
• Let stand for 1 minute; whisk until smooth.
• Add the extract.
• Cover and chill for 30 minutes or until mixture begins to thicken.
• Beat for 10 to 15 seconds or just until mixture lightens in color (do not overbeat).
• Spoon rounded teaspoonfuls onto waxed paper-lined baking sheets.
• Cover and chill for 5 minutes.
• Gently shape into balls.
• In a double boiler or microwave safe dish, melt remaining bag of milk chocolate chips and shortening; stir until smooth.
• Dip balls in chocolate; place on waxed paper to harden.
• Store in refrigerator.
• Yield: 6 dozen.

Steps:

• Melt 1/2 cup butter and 1 oz chocolate in saucepan.
• Blend together sugar, 1 tsp vanilla, egg, crumbs, coconut and pecans, mix into butter chocolate mixture mixing well.
• Press into a un-greased 9x9x2 inch baking dish.
• Refrigerate.
• Mix 1/4 cup butter, cream, powdered sugar and 1 tsp vanilla spread over chocolate mixture, chill.
• Melt 1 1/2 oz chocolate and spread over chilled filling.
• Chill.
• Cut into squares before completely firm.
• Store in refrigerator.