Category Archives: Chocolate

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.

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.

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.)

French Silk Pie aka Chocolate Cream Pie


 

  • 30  chocolate wafers
  • 2 tablespoon(s) chopped pitted dates
  • 2 tablespoon(s) water
  • 1 tablespoon(s) canola oil
  • 1 tablespoon(s) brewed coffee
  • 1 tablespoon(s) water
  • 1 1/2 teaspoon(s) unflavored gelatin
  • 1  large egg
  • 1/2 cup(s) 1% milk
  • 8 tablespoon(s) packed light brown sugar
  • 1/3 cup(s) unsweetened cocoa powder
  • 2 ounce(s) bittersweet (not unsweetened) chocolate
  • 1 1/2 teaspoon(s) vanilla extract
  • 2 tablespoon(s) dried egg whites
  • 1/2 teaspoon(s) cream of tartar
  • Chocolate shavings (see Tips & Techniques), optional

Directions

  1. Preheat oven to 325°F. Coat a 9-inch pie pan with cooking spray.
  2. To prepare crust: Combine chocolate wafers and dates in a food processor; process until finely chopped. Add water and oil and process until moistened. Press into the bottom and sides of the prepared pan.
  3. Bake the crust until crisp, about 10 minutes. Cool completely on a wire rack.
  4. To prepare filling and garnish: Combine coffee and water in a small bowl. Sprinkle gelatin on top and set aside to soften.
  5. Whisk egg, milk, 3 tablespoons brown sugar, and cocoa in a small saucepan until smooth. Cook over low heat, whisking constantly, until thickened and an instant-read thermometer registers 160°F, 5 to 7 minutes. Do not let the mixture come to a simmer. Remove from the heat. Add the reserved gelatin mixture; stir until dissolved. Add chocolate and vanilla, stirring until melted. Set aside to cool to room temperature, about 30 minutes.
  6. Place egg whites and cream of tartar in a large bowl. Beat with an electric mixer on low speed until frothy. Increase speed to high and beat until soft peaks form. Gradually add the remaining 5 tablespoons brown sugar, beating until the meringue is smooth and glossy.
  7. Whisk one-fourth of the meringue into the chocolate mixture until smooth. Scrape chocolate mixture into the remaining meringue and use a whisk to incorporate it with a folding motion. Spoon into the crust and chill, uncovered, until set, about 3 hours.
  8. If desired, garnish with chocolate shavings before serving.

Tips & Techniques

To make chocolate shavings: Place a block of chocolate (2 ounces or larger) on wax paper and microwave on Defrost until slightly softened but not melted, 15 to 30 seconds. Use a swivel-bladed vegetable peeler to shave off curls. If the chocolate gets to hard to shave easily, warm it again.

Macaroon Cookie Bars Recipe


1 box Devil’s Food Cake mix
1/2 c. softened butter
2 eggs
1, 14 oz sweetened condensed milk
1 tsp vanilla extract
1-1/4 c. flaked coconut
1 c. chopped pecans
1 c. chocolate chips, (the original recipe said ‘optional’, but chocolate chips are NOT optional!)

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch pan.
  2. In large bowl, mix together the cake mix, butter and 1 egg. Mixture will be crumbly. Press into the prepared pan.
  3. In another bowl, mix together the sweetened condensed milk, vanilla and 1 egg until smooth. Stir in 1 cup of the coconut and pecans. Spread the mixture evenly over the prepared crust. Sprinkle remaining 1/4 cup coconut over top.
  4. Bake for 30 to 35 minutes in the preheated oven, or until golden brown. Cool on a wire rack before cutting into bars.

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You might also enjoy this version:

 

 

1-1/4 cups graham cracker crumbs
1/3 cup sugar

1/4 cup HERSHEY’S Cocoa
1/3 cup butter, melted
1 can (15 oz.) real cream of coconut
2-2/3 cups MOUNDS Sweetened Coconut Flakes
2 cups fresh white bread crumbs
2 eggs
2 teaspoons vanilla extract
1 cup chocolate chips

Heat oven to 350°F.

Stir together graham cracker crumbs, sugar, cocoa and butter in large bowl; press firmly onto bottom of ungreased 13x9x2-inch baking pan.

Bake 10 minutes. Meanwhile, combine cream of coconut, coconut, bread crumbs, eggs, vanilla and small chocolate chips in medium bowl; stir until blended. Spoon evenly over prepared crust.

Bake 30 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into bars. Store covered in refrigerator. 24 to 36 bars.  

 

 

 

 

 

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.