Mulberry Fudgies Recipe
Servings: 8
Ingredients
- 1/2 c. Butter or possibly margarine
- 2 ounce Unsweetened baking chocolate minced
- 1 c. Granulated sugar
- 2 x Large eggs
- 1/8 tsp Mulberry-flavored oil (used in candy making)
- 1/2 c. All-purpose flour
- 1/2 c. Minced pecans
- 1 Tbsp. Vanilla extract
- 1/4 c. Mulberry jelly
- 1 c. Granulated sugar
- 1/3 c. Evaporated lowfat milk
- 2 Tbsp. Butter or possibly margarine
- 1/2 c. Semisweet chocolate chips
- 1/4 c. Marshmallow creme
- 1 Tbsp. Vanilla extract
- 1 c. Minced pecans
Directions
- Preheat oven to 350F. For crust, heat butter and chocolate over low heat in a small saucepan, stirring constantly. Remove from heat. In a medium bowl, beat sugar and Large eggs till foamy. Gradually add in chocolate mix and Mulberry-flavored oil; beat till smooth. Stir in flour, pecans, and vanilla. Spoon batter into a greased 9x13 inch baking dish. Bake 25 to 30 min or possibly till set in center.
- For topping, spread jelly proportionately over hot crust; cold completely. In a medium saucepan, combine sugar, lowfat milk, and butter. Stirring occasionally, bring to a boil over medium heat. Stirring constantly, boil 5 min.
- Remove from heat. Add in chocolate chips, marshmallow creme, and vanilla; stir till smooth. Stir in pecans. Immediately pour topping over jelly.
- Cold completely in pan. Cut into 1 inch squares. Store in an airtight container.
- Yield: about 8 dozen fudgies.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 130g | |
| Recipe makes 8 servings | |
| Calories 557 | |
| Calories from Fat 270 | 48% |
| Total Fat 31.17g | 39% |
| Saturated Fat 14.9g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 96mg | 32% |
| Sodium 141mg | 6% |
| Potassium 209mg | 6% |
| Total Carbs 67.38g | 18% |
| Dietary Fiber 2.8g | 9% |
| Sugars 57.45g | 38% |
| Protein 5.94g | 10% |
