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Squares: Fudge Squares w/Caramel Topping

Source of Recipe

Sunday Dinner - posted to rc by dmvezina


List of Ingredients


3/4 cup butter or margarine
5 ounces unsweetened chocolate
1 1/2 cups sugar
3 large eggs
1/8 teaspoon salt
1 1/4 cups flour
1/2 cup toasted almonds -- coarsely chopped
Caramel Topping (or Chocolate topping)



Recipe

Heat oven to 325 degrees. Line a 13x9" baking pan with foil; grease foil.

Melt butter and chocolate in a small saucepan over low heat, stirring just until smooth. Remove from heat.

In a large bowl beat sugar, eggs and salt with electric mixer until thick and pale, 3-4 minutes. Beat in chocolate mixture until blended, then mix in flour.


Pour into prepared pan. Sprinkle the almonds on top.

Bake 20-25 minutes until pick inserted into center comes out moist but clean and cake pulls away from sides of pan.

Cool in pan on rack.


Prepare desired topping; assemble as directed.

CARAMEL TOPPING: Heat 30 caramels and 1/4 cup heavy cream in a small saucepan over low heat until caramels melt and mixture is smooth, stirring often. Immediately pour over cooled fudge layer; spread quickly and evenly.
Let stand until cool and set.

Meanwhile stir 4 ounces of semisweet chocolate and 1 tablespoon shortening in a small saucepan over low heat until smooth. Drizzle from a spoon over caramel layer. Leave in a cool place or refrigerate for chocolate to
set.

Lift foil by ends onto cutting board. Cut into 2 1/4x1" bars. Makes 52

CHOCOLATE TOPPING: Add this topping not more than 24 hours before serving. Break up and heat 4 ounces sweet cooking chocolate with 1/4 cup heavy cream or 1/2 and 1/2 in a small saucepan over low heat, stirring often, until
chocolate melts. Remove from heat. Let stand 5-10 minutes until thick enough to spread. Spread evenly over fudge layer. If desired, sprinkle with 1/3 cup crushed hard peppermint candies. Lift foil out by edges onto cutting
board.

Cut into 1" bite-size pieces. Makes 117