The best delicious Fudge Sweetarts recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Fudge Sweetarts recipe today!
Hello my friends, this Fudge Sweetarts recipe will not disappoint, I promise! Made with simple ingredients, our Fudge Sweetarts is amazingly delicious, and addictive, everyone will be asking for more Fudge Sweetarts.
What Makes This Fudge Sweetarts Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Fudge Sweetarts.
Ready to make this Fudge Sweetarts Recipe? Let’s do it!
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1 c Pillsbury’s Best All Purpose
-Flour*, sifted
1/4 ts Double-acting baking powder
1/4 ts Salt
1/3 c Butter
3 tb Beaten egg
6 oz Semisweet chocolate pieces
1/3 c Sugar
1 tb Milk
1 tb Butter
1 ts French’s Vanilla
1 Egg; beaten
Funsten’s Pecan Halves
BAKE at 350 degrees for 15 to 20 minutes. MAKES about 2 dozen cookies. Sift
together flour, baking powder, and salt. Cut in butter until particles are
the size of small peas. Sprinkle 3 to 4 tablespoons beaten egg over flour
mixture, stirring with fork to form a dough. Roll out on floured surface to
slightly less than 1/8-inch thickness. Cut into 3-inch rounds. Fit into
small paper baking cups (tea size cups). Place on baking sheets. Chocolate
Filling: Melt semisweet chocolate pieces in top of double boiler over
boiling water. Stir in sugar, milk, butter, and vanilla; remove from heat.
Blend in 1 beaten egg. Place a scant tablespoonful of filling in each
pastry shell. Top with a pecan half. Bake in moderate oven (350 degrees) 15
to 20 minutes. *For use with Pillsbury’s Best Self-Rising Flour, omit
baking powder and salt.
NOTES : “Junior Winner in Pillsbury’s 10th Grand National Recipe and Baking
Contest by Marcia Jensen, Milwaukee, Wisconsin. Adapted by Ann Pillsbury”
Yields
1 Servings
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