Fudgemeltaways Recipes

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FUDGE MELTAWAYS



Fudge Meltaways image

Rich, very delicious and attractive!

Provided by Debbie N.

Categories     Desserts     Cookies     Bar Cookie Recipes

Yield 48

Number Of Ingredients 13

½ cup butter
1 (1 ounce) square unsweetened chocolate
¼ cup white sugar
1 teaspoon vanilla extract
1 egg
2 cups graham cracker crumbs
1 cup flaked coconut
½ cup chopped walnuts
¼ cup butter
1 tablespoon milk
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
1 ½ (1 ounce) squares German sweet chocolate

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.

Nutrition Facts : Calories 89.1 calories, Carbohydrate 10.6 g, Cholesterol 11.5 mg, Fat 5.2 g, Fiber 0.5 g, Protein 0.8 g, SaturatedFat 2.8 g, Sodium 48 mg, Sugar 8.3 g

FUDGE MELTAWAYS



Fudge Meltaways image

I make these for my Xmas trays, I actually made a batch last night. They are very sweet so a 8x8 pan will give you a lot. These are always the first things that go off the baking trays, people think I have spent hours on them when really they are a no bake easy simple thing to do.

Provided by Leanne

Categories     Bar Cookie

Time 2h10m

Yield 35-40 squares

Number Of Ingredients 10

1 3/4 cups graham cracker crumbs
1 cup flaked coconut
1/4 cup cocoa
2 tablespoons granulated sugar
1/2 cup melted margarine
2 tablespoons water
2 cups powdered sugar
1/4 cup softened margarine
2 tablespoons milk
1 teaspoon vanilla

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



Fudge Meltaways image

I got the Betty Crocker Cooky Book when I was just a little kid and I have been making this recipe ever since. It is my favorite cookie out of the entire book! Note - I found that the 1 1/2 oz of chocolate at the end of the recipe was not quite enough for me and bumped it up to 2 oz! Cooking time is the approximate time needed to melt butter and chocolate.

Provided by Kerena

Categories     Bar Cookie

Time 10m

Yield 36 cookies, 36 serving(s)

Number Of Ingredients 13

1/2 cup butter
1 ounce unsweetened baking chocolate
1/4 cup sugar
1 teaspoon vanilla
1 egg, beaten
2 cups graham cracker crumbs
1 cup coconut
1/2 cup nuts, chopped, I use pecans
1/4 cup butter
1 tablespoon milk
2 cups confectioners' sugar, sifted
1 teaspoon vanilla
1 1/2 ounces unsweetened baking chocolate

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.

LEMON MELTAWAYS



Lemon Meltaways image

These frosted lemon cookies are a delicious refrigerator cookie, and they are quick and easy to make.

Provided by Susan Lewis

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 3h20m

Yield 48

Number Of Ingredients 10

¾ cup butter, softened
⅓ cup confectioners' sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
1 ¼ cups all-purpose flour
½ cup cornstarch
¾ cup confectioners' sugar
¼ cup butter, softened
1 teaspoon lemon juice
1 teaspoon lemon zest

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.

Nutrition Facts : Calories 61.5 calories, Carbohydrate 6.5 g, Cholesterol 10.2 mg, Fat 3.9 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 2.4 g, Sodium 27.5 mg, Sugar 2.7 g

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