No bake recipes are always interesting and certainly welcome in the summer months. This recipe seemed familiar as I was making it, but I knew I had never made this particular one before. When it was finished, it resemble Mom's Fudge Melt-aways ☆☆☆ ☆ ☆ [pg 127 HFC] that I remember from my youth. It was difficult to wait for the dessert to freeze so that I could try it.
Upon tasting, I realized the reason this recipe seemed so familiar—it looks and tastes much like the
Fudge Melt-aways mentioned above. The similarities prompted me to do a side by side recipe comparison. They are very nearly the same. The Fudge Melt-away recipe has half the butter in the middle layer, and no butter in the topping. Also, the topping of the Fudge Melt-aways is unsweetened chocolate rather than semi-sweet chocolate, and this, along with the less butter in the middle layer, lowers the overall fat content of the dessert.
On another note, it seems wasteful to me to purchase a package of pudding and use only 2 Tablespoons. This ingredient is not used in the Fudge Melt-aways. Their middle layer is more like frosting while the Georgia Street Slices middle layer is more like custard or pudding.
Regarding storage, the recipe says these should stay in the freezer. I remember Mom's Fudge Melt-aways being in the refrigerator, so that is where I have stored this dessert. It doesn't seem to affect the taste or texture and so I will note this in my cookbook.
It has been along time since I have made the Fudge Melt-aways and I plan to make some later this week so that I can do a side by side taste comparison. I shall reserve final judgement until that time, but for now I give this recipe three stars; tasty but I doubt I will make it again without some adjustment to the amount of butter used.
On Thursday, March 17, I made Mom's Fudge Meltaways. They are a better choice in my opinion. That might be because I remember them fondly, but I tried to give a fair evaluation. I like the unsweetened chocolate as the topping on these. I like the sweeter middle layer combined with the unsweetened chocolate. I really like the nuts in the bottom layer and would recommend any person who decides they prefer the Georgia Street Slices to try walnuts in the bottom layer. The meltaways were consumed pretty quickly and there is no picture. (hee, hee)
ReplyDeleteInteresting that this recipe appears in the most recent issue of Taste of Home magazine but the recipe is titled Drizzled Nanaimo Bars. Guess this one has been around awhile.
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