½ teaspoon salt
2 eggs
1½ teaspoons vanilla
Prepare fine crumbs from CINNAMON CRISP. Heat sugar and butter, stirring constantly. When sugar is completely dissolved and syrup bubbles up set aside to cool. Sift dry ingredients and combine with CINNAMON CRISP crumbs. Beat eggs and add with the vanilla to sugar syrup. Blend crumb mixture and syrup together. Pour into a greased 9″ x 13″ x 2″ glass baking dish. Bake 30 minutes at 350° F. or until a toothpick or cake tester comes out clean. Cut in 2″ squares while still warm.
UNBAKED FUDGIES
(Yield: 50 Cookies)
2 cups granulated sugar
2 squares bitter chocolate
1 cup milk
2 tablespoons butter
24 marshmallows