Instructions: Preheat oven to 350F. For crust, melt butter and chocolate over low heat in a small saucepan, stirring constantly. Remove from heat. In a medium bowl, beat sugar and eggs until foamy. Gradually add chocolate mixture and Boysenberry-flavored oil; beat until smooth. Stir in flour, pecans, and vanilla. Spoon batter into a greased 9x13 inch baking dish. Bake 25 to 30 minutes or until set in center.

For topping, spread jelly evenly over warm crust; cool completely. In a medium saucepan, combine sugar, milk, and butter. Stirring occasionally, bring to a boil over medium heat. Stirring constantly, boil 5 minutes.

Remove from heat. Add chocolate chips, marshmallow creme, and vanilla; stir until smooth. Stir in pecans. Immediately pour topping over jelly.

Cool completely in pan. Cut into 1 inch squares. Store in an airtight container.

Yield: about 8 dozen fudgies.

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