Irish Creme Microwave Fudge recipe

Source: Better Homes and Gardens

1 small (about 5 ounce) potato
3 tablespoons Irish Creme liqueur
2 (2 ounce) squares unsweetened chocolate
3 tablespoons butter or margarine
1 pound (3 1/4 cup) confectioners' sugar, unsifted
36 walnut halves
Designer Icing

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

Prick potato 2 or 3 times with a fork. Microwave on 100% power for 4 to 5 minutes, turning once. Cool and peel.

Mash potato (you should have 1/3 cup). Stir in liqueur and mix until smooth. Set aside.

In a 2-quart microwave-safe dish, cook chocolate and butter on HIGH for 1 to 2 minutes or until almost melted, stirring once. Stir until smooth. Mix in potato mixture; slowly add confectioners' sugar. Stir or knead until smooth. Press into pan. Score into thirty-six 1 1/4 inch squares. Press one walnut half into each square. Chill. Remove from pan; cut into squares. Drizzle with icing.

Designer Icing:
1 tablespoon butter
1/3 cup sifted confectioners' sugar
1 to 2 tablespoons Irish Creme liqueur

In small microwave safe bowl, cook butter on HIGH for 45 to 60 seconds or until melted. Beat in confectioners' sugar and enough Irish Cr�me liqueur to make of piping or drizzling consistency.