Irish Creme Fudge

Ingredients:

1 sm Potato (about 5 ounces)
3 T Irish Creme liqueur
2 Squares (2 oz) unsweetened chocolate
3 T Margarine/butter
1 lb Powdered sugar, unsifted (about 3-1/4 cups)
36 Walnut pieces

Directions: 

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 with a fork. Cook on 100% power (High) for 4-5 minute 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 save casserole combine chocolate and margarine, cook, uncovered on High for 1-2 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 designer icing over fudge.

Designer Icing:

In a small microwave save 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 drizzling consistency.

Makes 36 pieces.