Mini Fudge Squares

    3 hours 20 minutes

    These are delicious and very sweet little squares that just melt in your mouth. You can add a little more chocolate to the top layer if you like, or some peppermint essence.

    10 people made this

    Serves: 48 

    • 125g butter
    • 30g dark chocolate
    • 1/4 cup white sugar
    • 1 teaspoon vanilla essence
    • 1 egg
    • 2 cups digestive biscuit crumbs
    • 1 cup desiccated coconut
    • 1/2 cup chopped walnuts
    • 65g butter
    • 1 tablespoon milk
    • 2 cups (375g) sifted icing sugar
    • 1 teaspoon vanilla essence
    • 45g milk chocolate

    Preparation:20min  ›  Extra time:3hours chilling  ›  Ready in:3hours20min 

    1. Melt 125g butter and dark chocolate in saucepan. Blend white sugar, 1 teaspoon vanilla, egg, crumbs, coconut and nuts into butter-chocolate mixture. Mix well.
    2. Press into ungreased 23cm square baking dish. Refrigerate.
    3. Mix 65g butter, milk, icing sugar and 1 teaspoon vanilla. Spread over crumb mixture. Chill.
    4. Melt milk chocolate and spread evenly over chilled filling. Chill again. Cut into small squares before completely firm.

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    Reviews in English (13)


    This recipe originally comes from Betty Crocker. I've been making it for years and it is delicious (and very, bery sweet. I often melt about 3 squares of chocolate for the top, since one isn't usually enough to cover the whole thing.  -  15 Dec 2000  (Review from Allrecipes USA and Canada)


    I prefer these to the seven layer bars. I had these at a tea at a teacher's house, and begged for the recipe. They are now on my husband's top five cookie list. I used powdered egg whites instead of a raw egg (used equivalent of two) to decrease risk of salmonella.  -  11 Dec 2008  (Review from Allrecipes USA and Canada)


    This is our all-time family favorite. Sometimes I use peppermint extract in the frosting layer and add a little green food color. I also use unsweetened chocolate in the crust, and drizzled over the top, cuts back on the sweetness, but it is still very rich. I use egg substitue in the crust, I think that can prevent salmonella? We also cut them very small because they are so sweet.  -  16 Dec 2006  (Review from Allrecipes USA and Canada)