Irish Creme Fudge

Directions

Line an 8×8×2 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 to 5 minutes or until tender, turning over once.

Cool and peel. Mash potato.

Add liqueur, stir until smooth. Set aside.

In a 2-quart microwave-save casserole combine chocolate and margarine; cook, uncovered, on High for 1 to 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 to ¼ 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.