Serves: 6
Total Calories: 654
* In a small mixer bowl at medium speed, beat butter until fluffy. At low speed, gradually add powdered sugar alternately with milk until well blended and creamy. Beat in liquid flavor and food color. Use as filling for Layered Fudgies. Coconut Filling: Prepare Mint Filling omitting creme de menthe flavor and food color. Stir in 3/4 cup flaked coconut, 1 teaspoon liquid coconut flavor and 1/4 teaspoon vanilla extract. Generously butter an oblong 1 1/2 -quart or a 9 x 9 x 2-inch baking dish. In a medium saucepan over low heat, melt butter. Add sugar and cocoa powder and stir until sugar dissolves. Remove from heat.
Stir in milk, then stir in egg. Stirring constantly over low heat, cook until mixture thickens slightly. Remove from heat.
Stir in crumbs, nuts and vanilla until well mixed. Pat evenly into baking dish. Chill in the freezer for 15 minutes or in the refrigerator for 1 hour or until well chilled.
Meanwhile, in a small saucepan over low heat, stir chocolate chips and butter until melted set aside.
Spread filling over chilled base. If necessary, reheat chocolate mixture, stirring until smooth and of spreading consistency. Spread evenly over filling and lightly score with a fork, making a decorative design. Let stand at room temperature about 1 1/2 hours or until top is set. With a sharp knife, cut intosmall squares. Cover with foil and store in the refrigerator. Before serving, remove foil and allow to come to room temperature.
This Layered Fudgies recipe is from the Holiday Cookbook Cookbook. Download this Cookbook today.
