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Chocolate Peanut Butter Truffles

  • 1 pkg (8 squares) semi-sweet baking chocolate
  • 1/2 cup peanut butter
  • 1 tube (8 oz) cool whip whipped topping, thawed
  • 1/4 cup powdered sugar

Microwave chocolate in large microwaveable bowl on high 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.

Stir in peant butter until well blended. Cool to room temperature. gently stir in whipped topping. Refrigerate 1 hour.

Scoop peanut butter mixture with melon baller or teaspoon, then shape into 1 inch balls. Roll in sugar. Store in refrigerator. Makes 3 doz. or 12 servings, 3 truffles each

Substitute: prepare as directed and roll in finely chopped pecans, toasted coconut flakes, grated semi-sweet or premium white baking chocolate or finely crushed nabisco cookies instead of powdered sugar.

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Chocolate Walnut Coconut Bars

  • 11 Honey Maid Honey Grahams, crushed (about 1 1/2 cups crumbs)
  • 1/4 cup ( 1/2 stick) butter or margarine, melted
  • 1 pkg. (8 oz.) Baker’s Semi- Sweet Baking Chocolate, chopped
  • 1 1/2 cups Coconut
  • 1/2 cup walnut pieces
  • 1/2 cup raisins
  • 1 can (14 oz) sweetened condensed milk

Preheat oven to 350 degrees. Line 13 by 9 inch baking pan with foil, leaving 3 inches of foil extending over short sides of pan. Create handle by crunching up extended foil; grease foil lining. Mix crushed grahams and butter. Press evenly onto bottom of prepared pan.

Sprinkle chocolate, coconut, walnuts, and raisins over crust. Pour sweetened condensed milk over mixture in pan.

Bake 25 to 30 min or lightly browned, Cool in pan. Lift out of pan onto cutting board, using foil handles. Cut into 32 bars to serve.

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Muddy Buddies

Set aside 9 cups Chex cereal (any kind-ride, wheat, corn, etc.). Put 1 1/2 cups powdered sugar in large ziploc bag.

Mix together in microwave-safe bowl:

  • 1 cups semi-sweet chocolate chips
  • 1/2 cups peanut butter
  • 1/4 cups butter (nothing else)

Mix until smooth. Add 1/2 teaspoon vanilla to melded chocolate mixture. Pour over cereal. Add chocolate-covered cereal to ziploc bag with powdered sugar. shake well. Pour covered mixture onto wax paper until cool. Refrigerate. Eat up!

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Chocolate Mint Snow-Top Cookies

  • 1 1/2 cup flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cup mint flavored chocolate chips (10 oz)
  • 6 Tablespoons butter, softened
  • 1 1/2 teaspoon vanilla extract
  • 1 cup sugar
  • 2 eggs
  • powdered sugar

In a bowl, combine flour, baking powder, and salt; set aside. Over hot (not boiling) water melt 1 cup chocolate chips, stirring until smooth.

In a bowl beat butter and sugar until creamy. Add melted chips and vanilla. Beat in eggs. Gradually beat in flour mixture. Stir in remaining 1/2 cup chips. Wrap dough in plastic wrap; freeze until firm.

Preheat oven to 350 degrees. Shape dough into 1 inch balls. Coat with powdered sugar. Place on ungreased cookie sheet. Bake 10-12 minutes, until top appears cracked. Let stand 5 minutes on cookie sheet. Cool completely.

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German Sweet Chocolate Cake

  • 1 pkg (4 oz) Baker’s German Sweet Chocolate
  • 1/2 cup boiling water
  • 1 cup margarine
  • 2 cups sugar
  • 4 egg yolks, unbeaten
  • 2 1/2 cups sifted flour
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 egg whites, stiffly beaten
  • 1 cup buttermilk

Melt chocolate in boiling water. Cool.

Cream margarine and sugar until fluffy. Add egg yolks, one at a time and beat well after each.

Add melted chocolate and vanilla. Mix well. Sift together flour, salt, and soda. Add alternately with buttermilk to chocolate mixture, beating after each addition until smooth.

Fold in egg whites.

Pour into 3 8 or 9 in ch layer pans, lined on bottom with parchment paper. Bake at 350 degrees for 30 minutes. Cool.

Frost with Pecan Coconut Frosting on the tops only.

Pecan Coconut Frosting

  • 1 can evaporated milk or 1 cup milk
  • 1 1/2 cup sugar
  • 3/4 cup margarine
  • 4 egg yolks, slightly beaten
  • 1 1/2 teaspoon vanilla
  • 2 1/2 cups coconut
  • 1 1/2 cup pecans

Place first 5 ingredients in pan. Stir constantly until thickens (about 12 minutes). It will look like a good white sauce.

Add coconut and pecans. Will thicken upon sitting.

Pour over cake layers and on top.

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Chocolate Angel Pie (Lion House) (Andrea Roskelley)

Meringue Crust
2 egg whites, room temperature
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1/2 cup sugar
1/2 cup finely chopped nuts (I used almonds)
1/2 tsp vanilla

Filling
1 1/2 cups heavy cream
1 tsp vanilla
1 8 oz milk chocolate bar with almonds (I use 2 large Hershey’s with Almonds to get 8oz)

Directions
Meringue Crust
Preheat oven to 300 degrees F. Beat egg whites, salt, and cream of tartar till frothy. Add sugar gradually until stiff peaks form. Fold in nuts and vanilla. Spread into greased 9-inch pie pan, building up on sides of pie pan. Bake for 50 minutes. Cool completely.
Filling
Whip cream. Break of ¾ of chocolate bar into pieces and melt in top of double boiler or microwave in glass bowl. When chocolate is just lukewarm, fold into whipped cream and vanilla. Pile chocolate filling into meringue shell. Grate remaining chocolate to garnish pie. Chill in refrigerator for two hours before serving.


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Turtles – Grandma Dennis

  • 1 1/2 cup flour
  • 1 1/2 cup oats
  • 1 1/2 cup brown sugar
  • 1 cup butter or margarine
  • 1/3 teaspoon salt
  • 2/3 teaspoon baking soda
  • 7 1/2 Tablespoons milk
  • 48 caramels (1 lb.)
  • 6 oz chocolate chips (milk chocolate)

Mix together flour, oats, salt, soda, brown sugar, and butter. Mix until crumbly. Pat half of the mixture into ungreased 9X13 pan. Bake at 350 degrees for 10 minutes.

Melt in saucepan the milk and caramels. Sprinkle chocolate chips on top of the baked mixture. Drizzle caramel over top. Sprinkle reserved crumbs over all. Bake at 350 for 15 minutes.

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Yum Yums

Melt 3 large Hershey’s with almond candy bars

Mix in 1 8 oz package thawed Cool Whip

Let set up in fridge.

Roll into balls – then roll in coconut

Store in fridge.

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Chocolate Oil Cake

Mix:

  • 3/4 cup cocoa
  • 1 cup boiling water

Add in each of the following stirring well after each addition:

  • 2 cups sugar
  • 1 cup oil
  • 1 cup sour milk
  • 2 eggs
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 2 1/2 cups flour

This is a thin batter. Bake in a 9X13 greased pan at 350 degrees for about 45 minutes.

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Tootsie Rolls – Michelle Tubbs

  • 2 Tablespoons butter
  • 1/2 Cup light corn syrup
  • 2 Squares unsweetened chocolate
  • 1 teaspoon vanilla
  • 3 Cups powdered Sugar
  • 3/4 Cup instant powdered milk

Melt butter and chocolate together. Mix in all other ingredients with a spoon until it forms a ball. Make snake shape; roll in wax paper. Cut to length and put in refrigerator.