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CHEWY CHOCOLATE CEREAL BARS
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.
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CHOCOLATE RAISIN KRISPS
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.
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FILBERT CREMES
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.
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NUT-MALLOW CLUSTERS
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.
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PEANUT BUTTER CUPS
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.
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PEPPERMINT PATTIES
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.
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SNICKEROOS
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.
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TOFFEE CHUNKS
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.
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RASPBERRY TRUFFELS
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.
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TWIXERS
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.
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EATMORE SQUARES
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
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LINKS
Rhonda Lee's Cyber Cafe:
