Recipe: Fudge Bar Cookies and Graham Cracker Fudge

FUDGE BAR COOKIES

2 cups sugar
2 squares (1 oz each) unsweetened chocolate
6 tbsp. butter
1 tsp. vanilla
3 1/2 cups graham cracker crumbs
1 cup chopped nuts
20 large marshmallows, cut in fourths

Cook sugar and chocolate to soft ball stage over low heat.

Add butter and vanilla. Cool.

When mixture is cool add remaining ingredients. The cooked mixture must be cool, otherwise marshmallows will melt.

Put a little butter on your hands and press the mixture which will be very thick into a buttered 15x11-inch pan. Cool and cut in small squares.

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GRAHAM CRACKER FUDGE

4 squares (1 oz each) unsweetened chocolate
4 cups white sugar
1 cup evaporated milk diluted with 1 cup water
1 tsp. salt
2 tbsp. butter or margarine
3 cups graham cracker crumbs
2 cups mini-marshmallows
1 cup chopped nuts
2 tsp. vanilla

Melt chocolate; add sugar, diluted milk, and salt. Stir and cook until it forms a soft ball, 234 degrees on a candy thermometer.

Remove from stove and stir in remaining ingredients.

Pour into buttered pans and let cool and cut.