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Raisin Fudge Cups Recipe
|Chocolate sandwich cookie crumbs||2 Cup (32 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|Packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Baking powder||1 Teaspoon|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Egg||1 , beaten|
|Miniature marshmallows||1 Cup (16 tbs)|
|Raisins||1 Cup (16 tbs)|
|All purpose flour||2⁄3 Cup (10.67 tbs)|
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
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 350Â°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.