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Irish Creme Fudge (Microwave)
Yield: 36 servings

1 small potato (about 5 ounces)
3 Tbsp Irish Creme liqueur
2 squares (2 oz) unsweetened chocolate
3 Tbsp margarine/butter
1 lb powdered sugar, unsifted (about 3-1/4 cups)
36 walnut pieces (optional)

Line an 8x8x2-inch pan with foil, extending foil over the edges of
the pan. Butter foil; set the pan aside.

Prick potato 2 or 3 times witha fork. Cook on 100% power (High)
for 4-5 minutes or until tender, turning over once. Cool and peel.

Mash potato (you should have 1/3 cup). Add liqueur, stir until
smooth. Set aside.

In a 2-quart microwave-safe casserole, combine chocolate and
margarine; cook, uncovered, on High for 1 to 2 minutes or until
almost melted, stirring once. Stir until smooth. Stir potato
mixture into chocolate mixture. Slowly stir in powdered sugar.
Stir or knead until smooth. Press into the foil-lined pan. Score
into thirty-six 1 1/4-inch squares. Press a walnut piece into each
square. Cover and chill until firm.

Holding foil at edges, remove the fudge from the pan; cut into
squares. Drizzle icing over fudge.

Icing In a small microwave-safe bowl, cook 1 Tbsp margarine/butter
on High for 45 seconds or until melted. Beat in 1/3 cup sifted
powdered sugar and enough Irish Creme liqueur (1-2 Tbsp) to make
an icing of piping or drizzling consistency. Makes 36 pieces.

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