"Cooking is like love. It should be entered into with abandon or not at all."--Harriet van Horne

Fudge Meltaways Recipe

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This recipe for Fudge Meltaways, by , is from Four Generations of Johnson Women, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nancy Atwell
Added: Sunday, November 18, 2007



1/2 c. melted butter
1 square unsweetened chocolate
1/4 c. sugar
1 tsp. vanilla
1 egg, beaten
2 c. graham cracker crumbs
1 c. coconut
1/2 c. chopped pecans

2nd Layer:

2 c. confectioner's sugar
1/4 c. butter
1 tsp. cream or milk (maybe a bit more)
1 tsp. vanilla


1 1/2 squares unsweetened chocolate

Base: Melt butter and chocolate in top of double boiler,
remove from heat and cool. Beat egg in a mixing bowl, add
sugar, vanilla, chocolate mixture, coconut, nuts and graham
cracker crumbs. Spread this mixture in the bottom of a
13x9x2 pan.

2nd Layer: Cream butter and sugar. Add vanilla and milk to
make a thick frosting. If too thick to spread, add more milk. If
too thin, add more confectioner's sugar. Spread this frosting
over the base layer. Refrigerate to set.

Melt final 1 1/2 squares of chocolate and drizzle over the
frosting. Return to refrigerator to set. Cut into small squares
(a little of this goes a long way!) and store in tightly covered
container. Because egg is never fully cooked, I recommend
refrigerating at all times.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
One of Mom's most requested recipes. Yummy!




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