Category Archives: chocolate recipes

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. 

Double Chocolate Fondue Dip


Ingredients

  • 1 cup sugar
  • 2 cans (5 ounces each) evaporated milk, divided
  • 1/2 cup baking cocoa
  • 4 ounces unsweetened chocolate, chopped
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • Cubed pound cake and assorted fresh fruit

Directions

  • In a small saucepan, combine sugar and 1 can milk. Cook over low heat, stirring occasionally, until sugar is dissolved.
  • In a small bowl, whisk cocoa and remaining milk until smooth. Add to sugar mixture; bring to a boil, whisking constantly.
  • Remove from the heat; stir in chocolate and butter until melted. Stir in vanilla. Keep warm. Serve with cake and fruit. Yield: 1-1/3 cups.

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.

Peanut Butter Meltaway Cake


3 c flour
2 c sugar
1/2 c cocoa
2 tsp baking soda
1 tsp salt
1/2 c oil
2 tsp vinegar
2 tsp vanilla
3/4 tsp cooking oil
1/2 c butter
1/4 c cocoa
1 lb powdered sugar
6 Tbsp sour milk
1 tsp vanilla
1 c peanut butter or you can use a little more if you really like peanut butter.
2 eggs
1 Combine the first 8 ingredients, eggs and two cups of cold water. Bake in a 9×13 pan in a 350 degree oven for 40 minutes, or until a toothpick is inserted and comes out clean.
2  Cool cake entirely.
3 Mix together peanut butter and 3/4 tsp of cooking oil. Spread this mixture on top of cooled cake. refrigerate for 20 minutes.
4 Heat in a saucepan 1/4 cup of cocoa, powdered sugar, sour milk, butter, and vanilla.(you can sour the milk with vinegar) Mix this until smooth and comes to a boil. Let cool for a few minutes… Pour and spread over the peanut butter layer. Cool and keep refrigerated.

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.

Chocolate Chip Blondies


Ingredients

1-1/2 cups packed brown sugar
1/2 cup butter, melted
2 eggs, lightly beaten
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips

Directions

In a large bowl, combine the brown sugar, butter, eggs and vanilla just until
blended.  Combine the flour, baking powder and salt; add to brown sugar mixture. Stir in
chocolate chips.
Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 18-20 minutes or until
a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into
bars.

Halloween Layered Fudge


Ingredients

1 teaspoon butter
2 cups (12 ounces) semisweet chocolate chips
1 can (14 ounces) sweetened condensed milk, divided
8 ounces white candy coating
1/4 teaspoon orange extract
2 to 4 drops orange paste food coloring

Directions

Line an 8-in. square pan with foil; butter foil and set aside.  In a microwave-safe bowl, heat chocolate chips and 1 cup milk on high for 30 seconds; stir. Repeat until mixture is smooth. Pour into prepared pan. Chill for 10 minutes.  Meanwhile, in a microwave-safe bowl, melt candy coating with remaining milk; stir until smooth. Stir in extract and food coloring. Spread over chocolate layer.  Chill for 1 hour or until firm. Using foil, remove fudge from pan. Cut into 1-in. squares.
Yield: about 2 pounds.

 

Hot Fudge Sauce


1 – 12 oz bag chocolate chips
1/2 cup water
1/8 tsp salt
1 can sweetened condensed milk
3 Tbsp cocoa
1 tsp vanilla

Mix all except vanilla in saucepan over medium-low heat until smooth and thickened.   Remove from heat and blend in vanilla.

Serve over ice cream or just about anything.  Very yummy!