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Fudge Sweetarts

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Recipe

 

Yield

2 dozen

Prep

40 min

Cook

20 min

Ready

60 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 cup all-purpose flour
sifted
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¼ teaspoon baking powder
double-acting
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¼ teaspoon salt
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cup butter
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3 tablespoons eggs
beaten
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6 ounces semi-sweet chocolate
null, null
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cup sugar
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1 tablespoon milk
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1 tablespoon butter
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1 teaspoon vanilla extract
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1 each eggs
beaten
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1 x pecan halves
* Camera

Ingredients

Amount Measure Ingredient Features
237 ml all-purpose flour
sifted
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1.3 ml baking powder
double-acting
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1.3 ml salt
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79 ml butter
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45 ml eggs
beaten
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173.4 ml/g semi-sweet chocolate
null, null
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79 ml sugar
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15 ml milk
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15 ml butter
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5 ml vanilla extract
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1 each eggs
beaten
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1 x pecan halves
* Camera

Directions

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 ⅛ 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 130g (4.6 oz)
Amount per Serving
Calories 52552% from fat
 % Daily Value *
Total Fat 30g 47%
Saturated Fat 18g 90%
Trans Fat 0g
Cholesterol 143mg 48%
Sodium 314mg 13%
Total Carbohydrate 20g 20%
Dietary Fiber 3g 11%
Sugars g
Protein 15g
Vitamin A 14% Vitamin C 0%
Calcium 4% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
 

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