Raisin Fudge Cups Recipe
Ingredients
| 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) | |
| Salt | 1⁄4 Teaspoon | |
| Egg | 1 , beaten | |
| Miniature marshmallows | 1 Cup (16 tbs) | |
| Vanilla | 1⁄2 Teaspoon | |
| Raisins | 1 Cup (16 tbs) | |
| All purpose flour | 2⁄3 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 mg21.6%
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
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.
Chef
