Fudge Meltaways Recipes

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 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.

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.

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 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:

• 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.

Steps:

• In a microwave-safe bowl, combine all of the ingredients. Cover and microwave on high for 1-1/2 minutes; stir. Microwave, uncovered, on high 30 seconds longer; stir until smooth. , Pour into miniature muffin liners. Place on a baking sheet; refrigerate until set. Store in the refrigerator.