Lalas Famous Fudge Ecstasy Cookies Recipes

ELISA'S FAMOUS FUDGE

Steps:

• Line an 8-inch square dish with foil.
• In a heavy saucepan over medium heat, combine sugar, evaporated milk, butter and salt. Bring to a boil and let roll 5 minutes. Remove from heat and stir in marshmallow creme, chocolate chips, butterscotch chips, pecans and vanilla. Continue stirring until marshmallow creme is melted and all ingredients are thoroughly combined. Pour into prepared dish.
• Refrigerate for 2 hours, until firm. Lift from dish, remove foil, and cut into pieces.

THE ORIGINAL FANTASY FUDGE

Steps:

• Grease a 9x13-inch pan.
• Mix sugar, margarine, and evaporated milk in a large, heavy saucepan over medium heat, stirring to dissolve sugar. Bring mixture to a full boil for 5 minutes, stirring constantly.
• Remove from heat and stir in chocolate chips until melted and thoroughly combined. Beat in marshmallow creme, walnuts, and vanilla extract. Transfer fudge to the prepared pan and let cool before cutting into squares.

FUDGE ECSTASIES

Steps:

• Grease a large cookie sheet; set aside.
• In a saucepan, heat 1 cup chocolate chips, the unsweetened chocolate, and butter until melted, stirring constantly.
• Remove from heat; add in eggs, sugar, flour, vanilla, and baking powder; beat with a wooden spoon until combined.
• Stir in remaining 1 cup chocolate chips and nuts.
• Drop dough by rounded teaspoons 2 inches apart onto prepared cookie sheet.
• Bake at 350° for 8-10 minutes until edges are firm and surfaces are dull and crackled.
• Transfer cookies to a wire rack and cool.
• To store: place in layers separated by waxed paper in an airtight container; cover; store at room temperature up to 3 days or freeze up to 3 months.