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| 1/2 Tasse | butter or margarine |
| 2 x ca. 30 g | Unsweetened baking chocolate chopped |
| 1 Tasse | sugar granulated |
| 2 | eggs |
| 1/8 Teelöffel | Raspberry-flavored oil (used in candy making) |
| 1/2 Tasse | all-purpose flour |
| 1/2 Tasse | pecans chopped |
| 1 Esslöffel | vanilla extract |
| 1/4 Tasse | Raspberry jelly |
| 1 Tasse | sugar granulated |
| 1/3 Tasse | milk evaporated |
| 2 Esslöffel | butter or margarine |
| 1/2 Tasse | chocolate chips semisweet |
| 1/4 Tasse | Marshmallow creme |
| 1 Esslöffel | vanilla extract |
| 1 Tasse | pecans chopped |
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Preheat oven to 350F. For crust, melt butter and chocolate over low heat in a small saucepan, stirring constantly. Remove from heat. In a medium bowl, beat sugar and eggs until foamy. Gradually add chocolate mixture and raspberry-flavored oil; beat until smooth. Stir in flour, pecans, and vanilla. Spoon batter into a greased 9x13 inch baking dish. Bake 25 to 30 minutes or until set in center.
For topping, spread jelly evenly over warm crust; cool completely. In a medium saucepan, combine sugar, milk, and butter. Stirring occasionally, bring to a boil over medium heat. Stirring constantly, boil 5 minutes. Remove from heat. Add chocolate chips, marshmallow creme, and vanilla; stir until smooth. Stir in pecans. Immediately pour topping over jelly. Cool completely in pan. Cut into 1 inch squares. Store in an airtight container. Yield: about 8 dozen fudgies. Typed in MMformat by cjhartlin@email. Msn. Com
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