Raisin Fudge Cups
|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)|
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 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.