Category Archives: Chocolate chip

Melt in Your Mouth Fudge


Melt in Your Mouth Fudge

3 packages semi-sweet chocolate chips (36 oz total)
1 large Hershey bar (4.4 oz ready to eat – NOT the kind for baking)
1 stick butter (½ cup)
8 oz marshmallow whip (or Fluff or melted marshmallows)
2 teaspoons vanilla
2 cups chopped walnuts
4 ½ cups sugar
1 large can Pet milk (12 oz can evaporated milk – NOT condensed)

Combine milk & sugar in a saucepan and bring to a boil. Boil at least 3 minutes or so, making sure all the sugar is dissolved. Place remaining ingredients in a large glass bowl. Pour hot milk & sugar over the remaining ingredients and mix well. Cool about 45 minutes to an hour, then pour into a jelly roll pan (15 ½” x 10 ½” x 1”). Cool completely. Recipe makes 5 lbs and will fill this size pan to the top. Cut into 1” squares.

Chocolate Chip Malted Milk Cookies


2 –  3/4 cups flour ( the recipe says you may need to increase by up to 1/4 cup but I didn’t)
3/4 cup plain malted milk powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup granulated sugar
1/2 cup brown sugar
1 cup unsalted butter, softened
2 large eggs, (I used 2 eggs plus 1 yolk as my eggs were not what I would call large)
2 tsp. vanilla
2 tbsp. sweetened condensed milk
2 cups chocolate chips ( I used semisweet chips)
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Preheat oven to 350.1. In a medium bowl, combine flour, malted milk powder, baking soda and salt.
2. Cream butter and sugars in a mixing bowl on medium speed til light and fluffy, about 3 minutes.
3. Add the eggs, vanilla and sweetened condensed milk and beat on medium speed til light and fluffy.
4. Stir in the dry ingredients, then the chocolate chips til just incorporated. Don’t overmix.
5. Form the dough into 1 1/4″ balls and place on the baking sheet, 2″ apart.
6. Bake for 10 to 12 minutes, or til the edges are slightly browned. ( Mine took a full 12 minutes).

Old-Fashioned Fudge Cake


Ingredients

  • 1/4 cup shortening
  • 1 cup sugar
  • 1 egg
  • 1 egg white
  • 1/2 teaspoon vanilla extract
  • 1 cup plus 2 tablespoons all-purpose flour
  • 4-1/2 teaspoons baking cocoa
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup 2% milk
  • 1/2 cup boiling water
  • FROSTING:
  • 3/4 cup sugar
  • 1/4 cup half-and-half cream
  • 2 tablespoons butter
  • 1/3 cup miniature marshmallows
  • 1/4 cup semi-sweet chocolate chips

Directions

  • In a large bowl, cream shortening and sugar until light and fluffy. Add egg, then egg white, beating well after each addition. Stir in vanilla. Combine the flour, cocoa, baking soda and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in water until smooth. Pour into a greased and floured 6-in. round baking pan.
  • Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  • In a small saucepan over low heat, combine the sugar, cream and butter. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in marshmallows and chocolate chips until smooth. Spread frosting over top and sides of cake. 

Oatmeal Cranberry White Chocolate Chunk Cookies


2/3 c butter, softened
2/3 c brown sugar
2 large eggs
1-1/2 c old fashioned oats
1-1/2 c flour
1 tsp baking soda
1/2 tsp salt
1, 6 oz package of Craisins Dried Cranberries
2/3 c white chocolate chunks, I used the white chocolate chips and added a handful of dark chocolate chips too (I’m flexible like that :) )

Directions:

Preheat oven to 375.
Using an electric mixer, beat butter and sugar together in medium mixing bowl until light and fluffy.  Add eggs, mixing well.  Combine the oats, flour, baking soda and salt in a separate bowl.  Add to butter mixture in several additions, mixing well after each.  Stir in the cranberries and the chocolate pieces.

Drop by rounded teaspoonfuls onto ungreased cookie sheets.  Bake for 10-12 minutes or until golden brown.

Cool on wire rack.

Makes approximately 2-3 dozen cookies.

Edible Eyeballs



round or square pretzels
white chocolate disks
chocolate chips
red jimmies

On a baking sheet, place pretzels in a single layer. Put one white chocolate disk in the center of each pretzel. Place in a 350 degree oven for approx 3-4 minutes or until chocolate is shiny but not melted or falling through the pretzel.
Remove from the oven and sprinkle with red jimmies. Invert one chocolate chip in the center of each disk. Cool in your fridge or cold garage for 20 minutes and they will remain hard until ready to eat. They keep well for a week in a sealed container.

Peanut Butter Rice Crispy Bars


1 cup packed light brown sugar (7 oz)
1 cup light corn syrup (8 oz)
1 cup peanut butter (8 oz)
1 cup salted dry-roasted peanuts, chopped (4 oz)
6 cups Rice Crispy cereal ( 6 oz)
1 cup peanut butter chips or semi-sweet chocolate chips
1 cup semisweet chocolate chips, melted in microwave 30-60 seconds

1. Grease 13- by 9-inch baking pan. Bring sugar and corn syrup to simmer in large pot. Off heat, add peanut butter and peanuts, stirring until smooth. Add rice crispy cereal and stir until incorporated.

2. Scrape half the mixture into prepared pan and press into bottom and corners with greased spatula (or with greased gloved hands if making a large volume). Sprinkle peanut butter chips or chocolate chips, if using. Add the remaining mixture, pat the mixture down. Drizzle melted chocolate over top and spread to cover. Let cool completely, about 30 minutes. Slice and serve. (Bars can be stored in airtight container for 2 days.)

Minty Melt-away Sandwich Cookies


Ingredients

Cookie:
3/4 C. butter
1 1/4 C. granulated sugar
1 egg, lightly beaten
1 1/2 C. sifted all-purpose flour
3/4 C. unsweetened cocoa powder
1 1/2 tsp. baking powder
1/4 tsp. salt

Filling:
6 oz. cream cheese, softened
3 Tbs. butter, softened
1 C. white chocolate chips
1 1/2 tsp. solid vegetable shortening
1/4 tsp. peppermint extract
2-3 drops green food coloring, optional
10 Andes Candies, chopped

Glaze:
18 Frango mints, chopped
16 oz. semisweet chocolate, chopped
1/8 tsp. peppermint extract
3 Tbs. shortening

Directions

For the cookies, in a large mixing bowl with an electric mixer, beat butter until smooth; gradually add sugar, mixing well after each addition. Add egg; mix well. Sift together flour, cocoa, baking powder and salt. Add flour mixture to butter mixture; mix well. Roll out dough on a lightly flour surface to 1/8-in. thickness. Cut with a floured cookie cutter; place on ungreased baking sheets. Bake in a preheated 400-degree oven about 8 minutes, or until done. Cool on wire racks. For filling, in a medium bowl, combine cream cheese and butter and mix to combine. Melt white chocolate with shortening and mix well. Add to the cream cheese mixture and beat until smooth. While mixture is beating, add extract and food coloring, if desired. Stir in mints.

To assemble cookies, place a heaping tablespoon of filling in the center of each cookie; spread to the edge and top with another cookie. Repeat with remaining cookies and filling. For glaze, combine mints and chocolate in a microwave-safe bowl. Heat on 50% power, stirring often, until melted. Add extract. Lay a piece of waxed paper on your work surface, and place a wire cooling rack in the center of the paper. Place assembled cookies on a wire rack. Carefully pour chocolate glaze over each cookie, so that each one has a thin coating. Allow to harden. Remelt chocolate, and add more shortening if necessary. If you are running out of glaze, scrape some off the wax paper and reuse it. Carefully dip the uncoated bottom of each cookie into the remaining glaze. Allow to harden. Store in the refrigerator.

“Create Your Own” Brownies FROM Scratch


1/2 c. butter, melted
1/2 c. applesauce (you can use 1 pack of those single serving applesauce containers)
1 Tbsp. vanilla extract
1 1/2 c. brown sugar
1 1/2 c. white sugar
3 eggs
1 1/2 c. flour
1 c. unsweetened cocoa powder
1 tsp. salt

1 c. of your choice of mix-ins (mini marshmallows, chopped candy bars (Snickers, York peppermint patties, Reese’s peanut butter cups, etc.), chopped nuts, dried fruit, chopped caramels, etc.) OR you can just use 1 c. semisweet chocolate chips for plain chocolate brownies

***OR for cheesecake brownies follow directions through pouring batter into pan (using 1 c. semisweet chips as mix-in) then beat together 1 package softened cream cheese (8 oz.), 1 egg, 1/2 tsp. vanilla, and 1/2 c. sugar. Swirl over top of brownies and bake as instructed in recipe.***

Preheat the oven to 350 degrees Fahrenheit and spray a 9×13 pan with cooking spray.

Mix together the butter, applesauce, vanilla, brown sugar, and white sugar until blended. Beat in the eggs, one at a time, until well combined.

Stir together the flour, cocoa powder, and salt. Gradually mix into sugar mixture until blended. Stir in your choice of mix-ins (for this recipe I used Reese’s peanut butter cups). Spread evenly into baking pan.

Bake in preheated oven for 35 to 40 minutes, or until toothpick comes out clean. Remove pan from oven and cool on wire rack. Cut brownies, serve, and enjoy!

Serve the brownies however you want (on a platter, in a bowl with ice cream, on a plate with a fancy garnish, etc.). For the photos I used a Reese’s peanut butter cup brownie with vanilla ice cream. Try not to eat them all in one sitting :)

Moose Munch Popcorn


SERVES 6 -8

  1. Line a cookie sheet with parchment paper. Set aside.
  2. In a microwave safe bowl, add chocolate chips and Crisco.
  3. Microwave until chips look shiny about 2 minutes.
  4. Remove and stir until melted.
  5. Quickly stir in popcorn. Spread onto the prepared cookie sheet.
  6. Cool completely and break into pieces.

 

Crock Pot Candy


I came across this on another site and figured you CANNOT go wrong when you are  using chocolate and a crockpot!!  When my Christmas goodies disappear, I will be making these and posting my pictures.  If you get a chance to try it before me, comment below and send me your pics to show here! :)  

1 16 oz. jar roasted, unsalted peanuts
1 16 oz. jar roasted, salted peanuts
1 12 oz. package semi-sweet chocolate chips
1 bar (4 ozs.) german chocolate, broken into pieces
3 lbs. (two 24 oz. pkgs.) white almond bark, broken into pieces

Put ingredients into a 4 or 5-quart crockpot in EXACT order as listed. Cover and cook on low 3 hours. DO NOT remove lid! Turn off and allow to cool slightly. Mixture will not be melted but will be soft. Mix thoroughly and drop by teaspoon size cookie dropper or a teaspoon onto wax paper. Let cool thoroughly.

Makes approximately 150 – 170 pieces.