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1 (14 oz.) can EAGLE BRAND Creamy Chocolate Sweetened Condensed Milk 2 cups peanut butter morsels 1 cup mini-chocolate chips 1 (10 1/2 oz.) package miniature marshmallows 1 cup chopped roasted peanuts 1 (15 oz.) box Cheeri-O's Combine condensed milk, peanut butter morsels and marshmallows in a Dutch oven over medium heat, stirring constantly for about 7 minutes or until everything is melted and smooth. Stir in cereal and peanuts. Press into 2 lightly greased 9" square pans and sprinkle the top of each with 1/2 cup mini-chocolate chips. The residual heat should melt them slightly... if not just press lightly into the cereal mixture. Let cool completely until firm and cut into bars. Back to Recipe Index
CHEWY CHOCOLATE CEREAL BARS
12 oz. package milk chocolate chips 1 cup rice krispies 3/4 cup raisins 1/2 cup lightly salted cashews, broken up Place candy cups in miniature muffin pans Melt chocolate chips in microwave on medium heat in a microwave safe bowl, stir until chocolate is melted. If necessary, microwave for 10-20 seconds more. Stir in rice krispies, raisins and cashews. Quickly fill each candy cup with about 1 tablespoon of chocolate mixture. Refrigerate until the chocolate is set, 25-30 minutes. Store candy in a container with a tight fitting lid. Back to Recipe Index
CHOCOLATE RAISIN KRISPS
16 oz. package semi-sweet chocolate chips 30 1" gold foil candy cups 1/2 cup milk chocolate chips 1 cup Nutella (chocolate/hazelnut spread) 6 tablespoons chopped toasted hazelnuts 30 whole toasted hazelnuts, without husk SHELL: Place the semi-sweet chocolate chips in a double boiler over simmering water (do not get any water in the chocolate) and stir until completely melted. Remove from heat and quickly, using a narrow pastry brush, coat the inside of the foil cups with just enough chocolate to make a thin shell. Set cups on a baking sheet and chill in the refrigerator 10-12 minutes or until firm. Keep the remaining mixture warm as it will be used to cover the filled shells. FILLING: Melt the milk chocolate chips the same way and then stir in the chopped hazelnuts and Nutella. Spoon hazelnut filling into each chocolate cup leaving a little space at the top, about 1/8". Chill in the refridgerator about 15 minutes until the filling is set, then cover the filling completely and immediately place a toasted hazelnut on top. Chill until firm 20 minutes. Store in an airtight container in the refrigerator. Back to Recipe Index
1 - 16 oz. bag miniature marshmallows 1 - 12 oz. pkg. semi-sweet chocolate chips 2 cups dry roasted peanuts 1 - 15 oz. can sweetened condensed milk (Eagle Brand) 2 teaspoons butter - softened Spread softened butter over bottom and sides of a 9"x13" pan. Combine chocolate chips and milk in a pan over low heat stirring constantly until the chips and milk are all melted together. Combine peanuts and marshmallows in a separate bowl and pour melted chocolate mixture over them, quickly mixing to coat thoroughly. Pour into prepared pan and push with fingers to spread quickly. Chill about 2 hrs. and cut into 2" chunks. Back to Recipe Index
1 - 6 oz. pkg. semi-sweet chocolate chips 4 Nestle Milk Chocolate bars 1 1/4 cup smooth peanut butter Combine chocolate chips, chocolate bars and 1/4 cup peanut butter in the top of a double boiler over hot, but not boiling, water and stir until smooth. Arrange 24 small aluminum candy cups on a cookie cookie sheet and use half of the chocolate mixture to fill the bottoms of each candy cup. Melt the other 1 cup of peanut butter and add a dollop of peanut butter to each chocolate filled cup. Top the peanut butter layer with the rest of the chocolate mixture. Refrigerate to set (about 30 minutes). Some people like to coat the sides with the first layer of chocolate and then add the peanut butter to the shell and top off with the rest of the chocolate but for me that's too time consuming. Back to Recipe Index
PEANUT BUTTER CUPS
1 large egg white 4 cups confectioner's sugar 1/3 cup light karo corn syrup 1/2 teaspoon peppermint extract cornstarch for dusting 1 - 16 oz. pkg. semi-sweet chocolate chips In a medium glass or metal bowl, beat the egg white until stiff peaks form. Using an electric mixer set on medium speed, slowly add confectioner's sugar. Add the corn syrup and peppermint extract and knead mixture by hand or, if you have them, dough hooks, 'til the mixture is smooth. Roll the 'dough' on a flat surface that has been lightly powdered with the cornstarch. Using a 2 1/2" biscuit cutter, cut out circles of peppermint dough and place on a wax-paper covered cookie sheet and refrigerate about 45 minutes until cold and firm. Next, melt the chocolate chips in the microwave for 1 minute, stir, and microwave for another minute, stirring til smooth. Place a peppermint round on a candy dipper or fork and dip into the melted chocolate, covering the round completely. Tap the fork or dipper against the side of the bowl to remove excess chocolate and place carefully on waxpaper lined cookie sheets. Chill for 30 minutes. Makes about 20 patties. If you prefer you can roll the dough into 1/2' balls, chill and then dip into the chocolate or press the dough into small candy cups and cover with a layer of chocolate. Back to Recipe Index
1/4 cup light karo corn syrup 2 tablespoons butter 1 tablespoon vanilla 1/8 cup smooth peanut butter dash of salt 3 cups confectioners sugar 35 Kraft caramels 1 cup unsalted dry-roasted peanuts 1 - 12 oz bag milk chocolate chips Combine corn syrup, butter, vanilla, peanut butter and salt until creamy, using an electric mixer set on high. Turn speed down to medium and slowly add the confectioners sugar. When the mixture is smooth, remove it from the bowl and press it into a lightly buttered 9"x9" pan and refrigerate. Meanwhile, melt the caramels in a small pan over low heat. When the caramel is soft, mix in the peanuts and then pour evenly over the refrigerated mixture. Return to the fridge for 45 minutes until thoroughly chilled and firm.
Melt the chocolate chips over low heat in a double boiler. Cut the refrigerated mixture into 1"x3" sections. Dip each section into the melted chocolate, shaking off the excess chocolate and place dipped sections on wax-paper lined cookie sheets. Refrigerate 30 minutes to cool. Back to Recipe Index
1/2 lb. butter 1 cup sugar 1/2 cup finely chopped walnuts or pecans 1/3 cup chocolate chips Combine the butter, sugar and nuts and boil over medium heat, stirring constantly, until it has the color of a brown paper bag. Pour mixture out onto a lightly butter cookie sheet; sprinkle the chocolate chips over the top of the toffee mixture. Spread the melted chocolate evenly. Cool thoroughly to harden then break into chunks. Back to Recipe Index
16 oz. bag semisweet chocolate chips 1/4 cup heavy cream 1 tablespoon butter 1/4 cup seedless raspberry preserves 1 teaspoon vanilla finely chopped walnuts, or pecans, or hazelnuts Dutch-processed cocoa powder pleated paper candy cups Combine chocolate chips, cream and butter in a microwave safe bowl, cover with a sheet of wax paper or paper towel and microwave on medium high power 1 1/2 to 2 1/2 minutes, stir. Do not boil. Let stand. Microwave raspberry preserves in a glass measuring cup until warm. Add preserves and vanilla to chocolate mixture and whisk until smooth. Cover chocolate mixture with plastic wrap, pressing the wrap directly onto the surface of the chocolate. Refrigerate for at least 2 hours or until firm enough to scoop and roll into balls. Do not freeze these balls. Place chopped nuts and cocoa for coating the chocolate balls into separate bowls. Use a teaspoon to scoop chocolate mixture into 1" mounds and roll into balls between palms of hands. Roll some of the balls into the nuts to coat and place each in a paper candy cup. Repeat the process, rolling some of the balls into the cocoa. Place truffles that will be coated in chocolate on a plate and freeze until firm, about 30 minutes. MELTED CHOCOLATE COATING (will cover 12 truffles) 1/2 cup semisweet chocolate chips 1 1/2 teaspoon vegetable oil Microwave chocolate chips on medium power 1 minute, stir until smooth. Stir in oil until thoroughly blended. To keep the chocolate from setting place over a slightly warmer bowl of water (do not get any water in the chocolate). Dip a frozen chocolate ball in the chocolate and place on a baking sheet covered with waxed paper. Repeat until finished. Chill until firm and place in candy cups. Store the truffles in tightly lidded containers 5 days in the refrigerator. Let stand at room temperature about 10 minutes before serving. They may be frozen, thaw overnight in the refrigerator. Makes about 24. Back to Recipe Index
35 Kraft caramels 1/4 cup water 1 box Lorna Doone Shortbread Cookies 2 - 12 oz pkgs. milk chocolate chips Melt the caramels with water in a small pan over low heat. Place the cookies on an ungreased cookie sheet. Spread each cookie with a dollop of the caramel mixture and chill for about 10-15 minutes until firm.
Melt the chocolate chips in the microwave for 2 minutes (stirring after 1 minute).
Dip each caramel covered cookie in the melted chocolate and place on a wax-paper lined cookie sheet. Chill in the fridge for 30 minutes. Makes about 40. Back to Recipe Index
1 (12 oz.) package of chocolate chips 1 cup corn syrup 1/4 cup peanut butter 2 cups crushed peanuts 2 1/2 cups Rice Krispies (or crisped rice cereal) Mix chocolate chips, corn syrup and peanut butter. Microwave for 3 minutes and stir. Add peanuts and Rice Krispies. Mix and press into cookie sheet. Let cool completely before cutting into bars. This recipe courtesy of Rhonda-Lee's Cyber Cafe Back to Recipe Index