Raisin Fudge Cups Recipe

Summary

Servings7Cuisine
CourseMethod
DishSpeciality

Ingredients

 Chocolate sandwich cookie crumbs2 Cup (32 tbs)
 Butter/Margarine1⁄4 Cup (4 tbs), melted
 Packed brown sugar1⁄3 Cup (5.33 tbs)
 Baking powder1 Teaspoon
 Butter/Margarine1⁄4 Cup (4 tbs)
 Salt1⁄4 Teaspoon
 Egg1 , beaten
 Miniature marshmallows1 Cup (16 tbs)
 Vanilla1⁄2 Teaspoon
 Raisins1 Cup (16 tbs)
 All purpose flour2⁄3 Cup (10.67 tbs)

Nutrition Facts

Serving size

Calories 653 Calories from Fat 260

% Daily Value*

Total Fat 29 g45%

Saturated Fat 12.3 g61.6%

Trans Fat 0 g

Cholesterol 64.8 mg

Sodium 511 mg21.3%

Total Carbohydrates 95 g31.8%

Dietary Fiber 5.1 g20.3%

Sugars 56.2 g

Protein 7 g14.3%

Vitamin A 8.7% Vitamin C 0.99%

Calcium 8.4% Iron 30.2%

*Based on a 2000 Calorie diet

Directions

To prepare Crust:
In medium bowl, combine cookie crumbs and the 1/4 cup melted butter; mix well.
Evenly divide and press mixture onto bottoms and sides of twelve 2 1/2-inch muffin cups; set aside.
To prepare Filling:
In medium saucepan, melt chocolate and butter over low heat.
Remove from heat and stir in egg, vanilla, flour, sugar, baking powder and salt; blend well.
Stir in marshmallows and raisins.
Evenly divide mixture into crumb-lined cups.
Bake in preheated 350°F oven 15 to 20 minutes (centers should still be soft).
Cool in pan 10 minutes.
Loosen edges and remove from muffin cups while still warm.
Cool completely on wire rack.
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