Chocolate

From Ocean Shores, Washington, and Me, Tabi

"CHOCOLATE CARAMEL BARS" (Snickers)

1-12oz.pkg.Nestle Milk Chocolate chips
2 tablespoons shortening
1-14oz.pkg.Caramels
5 tablespoons margarine
1 cup peanuts, coarsely chopped
2 tablespoons water

Melt over hot water, margarine, chips
and shortening
Stir til melted and smooth
Pour half of it into an 8"
foil-lined pan
Spread evenly. Chill 15 minutes
Return remaining chocolate mixture
to low heat. Combine over boiling
water, the caramels, butter and water
Stir til melted and smooth.
Stir in nuts, pour into chocolate
lined pan. Spread evenly.
Chill til tacky (15 min). Top with
remaining chocolate and spread evenly
Return to fridge, and chill til firm(1 hr.)
Cut into 1" squares.
Chill til ready to serve. Must stay cold!

And from Jacksonville, N.C.
Diane's Fav..Yummmm...( hic )

" CHOCOLATE BRANDY BALLS"

3 cups finely crushed Vanilla wafers
5 Tbsp. Brandy
1(11 1/2 oz) pkg chocolate chips
1 can sweetened condensed milk
and some very finely chopped walnuts

Combine all the crumbs and the brandy.
Melt the chocolate chips in the top of a
double boiler,over hot, not boiling water.
When melted, remove from heat
and stir in the condensed milk.
Gradually add the Brandy/crumb mixture and mix well.
Refrigerate about 30 minutes, then shape into 1" balls.
Roll each into the finely chopped walnuts.
Store in tightly covered container...
These I usually make ahead and freeze..

(This isn't Chocolate, but Yummy just the same..)

Debbie, in Wickliffe, Ohio sent this one in..
APPLE WALNUT CAKE

Filling:
1 (20oz) can Apple Pie Filling
2 cups flour
1 cup sugar
1 1/2 tsp. soda
1 tsp. salt
2 eggs, beaten
1 tsp. vanilla
2/3 c cooking oil
3/4 c chopped walnuts


Topping:
1 cup sugar 1/2 cup sour cream 1/2 tsp. soda

Preheat oven to 350 degrees. Spread pie filling
in bottom of a 9"x13" pan.
Combine flour, sugar,soda and salt.
sprinkle over pie filling.

In bowl, combine eggs, vanilla, oil
and 1/2 cup of the nuts; mix well.
Pour over the ingredients in the pan
Stir only til blended. Smooth batter
evenly in pan.

Bake for 40-45 minutes,
until cake springs back from light touch.
Cool on rack about 20 minutes
Prick top of warm cake with fork.

Topping:
Combine sugar, sour cream, and soda.Stir over
medium heat until boiling.
Pour topping over cake and sprinkle
with remaining nuts.

From My Wonderful Sister, Avis, aka Gabby,
In Bremerton, Washington..:-)**see note below**

MOIST CHOCOLATE BROWNIES
( 16 brownies )

Chewy outside, with a Creamy interior
and pure Chocolate taste.

MMmmm, sounds good already :-)

2 oz.( 2 squares)unsweetened chocolate
8 Tbsp. butter
2 eggs, well beaten
1 tsp.. vanilla
1 1/4 cups sugar
1 cup cake flour
1/4 tsp. salt
1 cup nuts ( optional )

Preheat the oven to 350 degrees.
Butter an 8 in. square pan,
line the bottom with waxed
paper cut to fit,
then butter the paper.
Melt the chocolate and butter together
in a small, sturdy pan over low heat, stir often,
watching not to scorch.
When melted, set aside to cool.
Beat eggs, vanilla, and sugar together
until well blended.
Add the cooled chocolate mixture.
Add the flour, salt and mix well, then add nuts.
The batter will be very stiff, (Oh?? hehe)
about the consistency of cake frosting.
Spread it evenly in the prepared pan.
Bake for 20 or 25 minutes, or until
a toothpick inserted comes out clean.
Remove from oven let rest for about 5 minutes,
then turn out onto a rack,
and peel off the paper.
When completely cool, cut into 2-inch squares.
This is my favorite recipe,it came out of an old
"Fannie Farmer Cook Book".


**Note**
One year for Christmas, I had made
my Lil Sis a Recipe book,
Of all Her favorites(of mine) that
She liked. It was a Special way to "Share".
Which Mom taught us to always do.
Sometimes we even listened...LOL

And here's yet another tasty (? )
morsel from Maggs... tee hee...

CAT POOP COOKIES(Chocolate)

1/2 Cup Honey
2 Cups Flour
2/3 Cup Margarine
1/2 Cup Cocoa
1 Egg
1 Teaspoon Vanilla
Grapenuts Cereal

Microwave honey on high until bubbly (about 1 min.)
Add marg. Mix. Add egg and mix well.
Mix all other ingred., except cereal.
Chill 1 hour in freezer or several hours in fridge.
Roll dough into asst. shapes of cat poop, then roll in cereal.
Bake at 350 for 10-15 min.
Serve in new litter box on a bed of grapenuts.
Use a new litter scoop to remove.

From Athens, Georgia

Angela ( the Lady with the "BOD" )
& Willie's ( The Man with the "EYES"..)
CHERRY DUMP CAKE

1 box yellow cake mix
1 can Cherry pie filling
1 can crushed Pineapple
1 stick of butter
1/2 cup pecans, chopped
1 tsp. almond extract
dash of cinnamon

Put cherries in bottom of a 9X12" pyrex dish
( or large pan )
Add crushed pineapple on top of cherries
Mix up cake with extract added
and pour over fruit.
Sprinkle nuts over cake mix and place
butter chips over cake mix then
sprinkle with cinnamon.
Preheat oven to 375 degrees and bake
35-45 minutes

Gotta Have Something from "MOM" :-)
from Belfair,Washington

CHOCOLATE WAFFLE DROPS

1 cup sugar
1/2 cup margarine
2 eggs
1 tsp. vanilla
1/4 cup flour
1/4 cup unsweetened cocoa
1 tsp. baking powder
1/2 tsp. cinnamon
1/2 cup chopped walnuts
Powdered sugar

Cream sugar and butter til fluffy
Add eggs and vanilla; beat well.
Stir together dry ingredients,then add
to the creamed mixture
Stir in the chopped nuts
Mix will be stiff, that's ok.
Drop by teaspoonful 2" apart on preheated
waffle iron. Bake 1 1/2 min.
Cool, then sift pwd. sugar over top.
(makes 48)

Yummies from Allyn, Washington
ADELE'S VELVEETA FUDGE

1 lb. margarine, NOT butter(preferably Parkay)
1 lb. Velveeta cheese
4 lbs. powdered sugar
1 cup Hershey's Cocoa
Walnuts, chopped

Melt margarine and cheese well.
Add cocoa, sugar, and mix well.
Add sugar and cocoa mixture to cheese, and mix well.
Stir in nuts. Press in pan and chill
Makes 6 lbs. of fudge

JoLynn, from "windy" Ocean Shores
sent this one

BUTTERFINGER CANDY BARS

Boil til soft crack ( 290 )
1 cup water
2 cups sugar
3/4 cup Light Karo syrup

Add 1 tsp. soda, remove from heat.
Quickly add ( pre-measured)
Plain or Crunchy Peanut butter
Pour into greased cookie sheet and cut
into squares while hot.
Dip into chocolate. (1 pkg chocolate chips,
1/6 bar parrafin wax, melted)
Makes about 40 2" squares.

FUDGIE SCOTCH SQUARES

1 1/2 cups graham cracker crumbs
1 can Sweetened milk
1 - 6oz. pkg. chocolate chips
1 - 6oz. pkg. butterscotch chips
1 cup chopped walnuts


Preheat oven to 350 degrees.
Mix all ingredients well.
Press mixture into a greased
9" pan. Bake for 30 minutes.
Cool for 45 minutes. Then cut
into 1 1/2 inch squares.

MEXICAN CHOCOLATE TORTE

1 cup sugar
1/2 cup HERSHEY'S Cocoa
1/4 tsp. cinnamon
1/3 cup shortening
1/2 cup strong coffee
1 pkg.(11 oz.) pie crust mix
2 cups heavy cream
HERSHEY'S MINI CHIPS
( semi-sweet; optional )

Combine sugar, cocoa, cinnamon,shortening,
and coffee in small saucepan. Cook over low
heat, stirring constantly, til smooth and creamy.
Cool to room temperature. Place pie crust in bowl,
and stir in 3/4 cup of the cocoa mixture.
Blend thoroughly, then shape into a ball,
and refrierate for 1 hour.
Divide dough into 4 pieces. Line two cookie
sheets with foil, and mark two 8-inch circles on each.
Place dough on foil and press out to fill outline.
Bake at 375 degrees for 10-12 minutes or til
almost set; cool on cookie sheets.
Add remaining cocoa mixture to cream in bowl;
beat till stiff. Place one pastry round
on a serving platter; spread with 1/4 of the
whipped cream mixture. Repeat layering and ending
with whipped cream mixture. Chill several hours
Garnish with Mini chips if desired.

ICE-ITSELF CHOCOLATE LAYER CAKE

1 cup flaked coconut
1/2 cup chopped pecans
1/3 cup light brown sugar
3 TBsp. margarine, melted
3 TBsp. evaporatd miilk
2 TBsp. light corn syrup
1/2 cup + 2 Tbsp. sugar
1 egg
1/2 tsp. vanilla
1 1/4 cup + 2 TBSP. flour
1/3 cup HERSHEY'S Cocoa
1 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
( or sour milk * )

Line two 8-inch cake pans with foil.
Combine coconut, pecans, br. sugar, 3 TBsp.
of the melted butter, the evaporated milk,
and the corn syrup in small bowl.
Divide this mixture and spead evenly
in bottom of each lined pan.
Cream 1/2 cup butter and the sugar and beat
til light and fluffy. Add egg and vanilla;
and blend well.
Combine flour, cocoa, baking soda and salt.
Add alternately with buttermilk to creamed
mixture. Carefully spread half the batter
into each pan. Do not mix with the coconut mixture.
Bake at 350 for about 30 - 35 minutes.
Invert immediately onto wire rack.
Gently remove foil and discard it.
Cover layers loosely with foil to keep
topping soft. Cool. Place on layer on top
of the other, keepng well covered.
(** to sour milk; Use 1 TBsp. vinegar to
Milk to make 1 cup.

CHOCOLATE-CHERRY SQUARES

1 cup flour
1/3 cup margarine
1/2 cup light brown sugar
1/2 cup chopped nuts
Filling
Red candied cherry halves

FILLING:
1 pgk. ( 8 oz.)cream cheese, softened
1/2 cup sugar
1/3 cup HERSHEY'S Cocoa
1/4 cup milk
1 egg
1/2 tsp. vanilla
1/2 cup chopped red candied cherries

Combine flour, butter and brown sugar, blend
on low speed till forms fine crumbs.
Stir in nuts. Reserve 3/4 cup mixture
for topping; pat remaining crumbs into an
ungreased 9-inch square pan. Bake ar 350 degrees
for 10 minutes or til lightly browned.
Prepare filling; spread over warm crust.
Sprinkle with reserved crumbs and garnish
with cherry halves. Bake for 25 minutes.
Cool; cut into squares. Store in fridge.
( Combine cream cheese, sugar, cocoa, milk
egg and vanilla in mixer bowl; beat til smooth.
Fold in cherries.

CHOCOLATE COOKIE SANDWICHES

1/2 cup shortening
1 cup sugar
1 egg
1 tsp. vanilla
1 1/2 cups flour
1/3 cup HERSHEY'S Cocoa
1/2 tsp. baking soda
1/2 tsp. salt
1/4 cup milk
**Creme filling **

2 TBsp. margarine, softened
2 TBsp. shortening
1/2 cup marshmallow filling
3/4 tsp vanilla
2/3 cup comfectioners sugar

Cream shortening, sugar, egg, and vanilla
in bowl and light and fluffy.
Combine flour, cocoa, baking soda,
and salt; add alternately with milk
into creamed mixture til all are mixed.
Drop by tsp. onto ungreased cookie sheet
Bake at 375 for 11-12 minutes. Or til soft
set. Do not overbake. Cool 1 minute. Remove
from sheet; cool completely on wire rack.
Prepare filling:
Cream butter and shortening in bowl;
gradually beat in marshmallow creme.
Blend in vanilla and confect. sugar;
beat to spreading consistency.
Spread bottom of one cookie with filling,
and top with another cookie. Makes about 15.

DOUBLE CHOCOLATE MOUSSE

2 HERSHEY'S Milk Chocolate Bars (8 oz. ea.)
2 blocks ( 2 oz. ) unsweetened HERSHEY'S
Baking Chocolate
5 TBsp. water
2 TBsp. rum or brandy
2 egg yolks
1/4 cup margarine
1 cup heavy cream, or whipping cream
18 ladyfingers, split
4 egg whites
Chopped Almonds ( optinal )

Break chocolate bars and baking chocolate
into pieces. Melt with water and rum
over hot, not boiling water; stir til smooth.
Remove from heat and blend in egg yolks.
Add butter, 1 TBsp. at a time, stir til blended.
Cool slightly. Whip cream til stiff; carefully
fold into chocolate mixture. Chill 1 hour
till mixture begins to set.
Meanwhile, line bottom and sides of 8 or 9-inch
springform pan with ladyfingers, rounded sides
against pan. Beat egg whites til stiff,
but not dry. Carefully fold into chocolate mixture.
Pour into ladyfinger lined pan and chill
atleast 8 hrs, or overnight. Just before
serving, remove side of pan. Sprinkle with
chopped almonds; or garnish as desired.

BUTTER ALMOND CRUNCH

1 1/2 cups HERSHEY'S Mini Chips(semi-sweet)
1 3/4 cups chopped almonds
1 1/2 cups margarine
1 3/4 cups sugar
3 TBsp. light corn syrup
3 TBsp. water

Spread 1 cup of the mini chips in a
buttered 13x9x2-inch pan; set aside.
Spread almonds in shallow pan; toast at
350 degrees for about 7 minutes. Set aside.
Melt butter in pan, blend in sugar, corn
syrup, and water. Cook over medium heat,
stirring constantly, to hard crack stage
300 degrees on candy thermometer. ( Or til
syrup, when dropped into cold water, seperates
into threads that are hard and brittle.
Remove from heat and stir in 1 1/2 cups
of the toasted almonds. Immediately spread
mixture over mini chips being careful not to
disturb the chips. Sprinkle with remaining
1/4 cup almonds and 1/2 cup mini chips.
Score into 1 1/2 inch squares. Cool completly.
Remove from pan, and break into pieces.
Store in airtight container.

CHOCOLATE CHIP PIE MIX

1 cup sugar
1/2 cup flour
1 cup (6 ounces) semisweet chocolate morsels
1/2 cup flaked coconut
1/2 cup chopped pecans

Combine: sugar and flour; seal in an
airtight plastic bag. Tie with ribbon and label
"Dry Ingredients Packet."
Combine: chocolate morsels, coconut, and pecans;
seal in an airtight plastic bag. Tie with
ribbon and label "Chocolate Packet."
If you want to give a unique
homemade gift. Great for kids.

Combine a 1/4 cup melted butter or margarine.
Dry ingredients Packet, and 2 eggs; stir until dry
ingredients are moistened. Stir in Chocolate
Packet, and spoon mixture into a 9-inch pastry shell.
Bake at 350 degrees for 35-40 minutes.
Makes 1 (9 inch) pie.

PEANUT BUTTER CHOCOLATE CHIP COOKIES

2 1/4 cups of all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter at room temperature
3/4 cup of creamy peanut butter
1/3 cup of granualted sugar
1/3 cup packed light brown sugar
2 eggs
1 teaspoon vanilla
3/4 cup peanut butter chips
2 cups semisweet chocolate chips
1/2 cup chopped peanuts
Heat oven to 350 degrees. Sift together flour,
baking soda and salt into a bowl. With mixer on medium
high speed, beat together butter and peanut butter in
a large bowl until smooth and creamy. Add the granulated
sugar and light brown sugar and beat until light
and fluffy. Add the eggs, one at a time,
beating well after each addition. Beat in the vanilla
until blended.

On low speed, beat in the flour mixture until blended.
Fold in the peanut butter chips, chocolate chips,
and peanuts until evenly distributed throughout the batter.
Scoop about 1 heaping tablespoon of the batter into
your hands; gently flatten into a 2 inch disk.
Transfer to an ungreased baking sheet. Continue making
disks with remaining dough. Bake in 350 degree oven
for 10 minutes or until lightly golden and firm. Cool
cookies on pan on rack until for 2 minutes. Transfer
cookies to rack to cool completely.

SNOW CAPS

3 Egg whites
1/4 t Cream of tartar
3/4 c Sugar
1/2 t Vanilla extract
1 c Semi-sweet chocolate chips
2 White chocolate baking bars,
chopped (2 oz ea; opt)

Preheat oven to 200'F. Line baking sheets with
parchment paper. In large mixer bowl, combine
egg whites and cream of tartar. Beat at highest speed
of electric mixer until mixture is just frothy.
Add sugar, 1 tablespoon at a time, beating well
after each addition. Beat until stiff peaks form.
Add vanilla; beat 1 minute. Fold in chocolate chips.
Drop mixture by teaspoonfuls, 1" apart, onto prepared
baking sheets. Bake 2 hours or until meringues are
thoroughly dry to touch but not browned, rotating
baking sheets halfway through baking. Turn off heat.
Leave in closed oven 3-4 hours or until
completely dry. Remove from oven. Cool completely.
Carefully remove from parchment.

Melt white chocolate in top of double boiler
over hot, not boiling, water. Stir constantly until
chocolate melts. Dip top of each cookie into melted
chocolate, if desired. Place on waxed paper to dry.
Store at room temperature in tightly covered containers.
Makes about 6 dozen cookies.

CREAMY COCOA TAFFY

1 1/4 cups sugar
3/4 cup light corn syrup
1/3 cup HERSHEY'S Cocoa
1/8 tsp. salt
2 tsp. white vinegar
1/4 cup evaporated milk
1 TBsp. margarine

Butter a 9-inch squate pan; set aside.
Combine sugar, corn syrup,cocoa, salt and
vinegar in heavy saucepan. Cook over medium
heat, stirring constantly, til mixture boils.
Add evaporated milk and butter. Continue cooking
to firm ball stage, 248 on candy thermometer.
Or until syrup, when dropped into cold water
forms a firm ball that does not flatten,
when removed from the water.

Pour mixture into prepared pan. Let stand until
taffy is cool enough to handle. Butter hands
stretch taffy; folding and pulling until light in
color and hard to pull. Place taffy on table;
pull into 1/2 inch wide strips. ( twist two strips
together, if desired ). Cut into 1-inch pieces
with buttered scissors, and wrap individually
in plastic wrap. Makes about 1 1/4 pounds taffy.

CHOCOLATE BUTTERCREAM FROSTING

( 1 cup version and ** two cup )
1 cup confectioners' sugar
** 2 2/3 cup **
1/3 cup HERSHEY'S Cocoa
** 3/4 cup **
3 TBsp. margarine
** 6 TBsp. **
2 TBsp. milk
** 4 to 5 TBsp. **
1/2 tsp. vanilla
** 1 tsp. **

In small bowl, combine sugar with cocoa.
Cream butter and 1/2 cup cocoa mixture.
Add remaining cocoa mixture, milk, and
vanilla; beat to spreading consistency.
For a glossier texture, add 1 TBsp. light
corn syrup.

CHOCO - ICE CREAM CAKE

3 cups ice cream softened
Deep Dark Chocolate Cake
(recipe below)
frozen whipped topping

Line one 9" round pan with foil; firmly pack ice cream into pan.
Cover and feeze for at least 3 hours.
Bake Deep Dark chocolate cake in 2 - 9" round pans,
and remove from pans. Cool completely.
Place one layer top side down on a serving plate.
Unmold ice cream from foil. Place on top of cake.
Place 2nd layer top side up over ice cream.
Top with cool whip. Cover and freeze at least an hour.

Deep Dark chocolate cake:
2 cups sugar
1 3/4 cup flour
3/4 cup cocoa
1 1/2 t. baking powder
1 1/2 t. baking soda
1 t. salt
2 eggs
1 cup milk
1/2 cup oil
2 t. vanilla
1 cup boiling water

Preheat oven 350* In large bowl stir together sugar,
flour , cocoa , baking powder, baking soda, and salt.
Add eggs, milk , oil and vanilla ; beat on
medium speed for 2 mins. Stir in boiling water
( batter will be thin ). Pour into 9" rounds ( 30-35 mins )

PEPPERMINT FUDGE PIE

24 chocolate cookies, crushed
1/2 cup butter or margarine
4 cups miniature marshmallows
1/2 cup milk
1 cup whipping cream
1/2 cup peppermint candy, crushed

Combine cookies and melted butter. Press into 9 inch pie plate.
Bake at 350 degrees F for 10 mins. Cool.
Put 3 cups marshmallows in a double boiler.
Add milk, and cook until mixture melts and thickens.
Cool in refrigerator for about 15 mins.
In another bowl, whip the cream. Blend in the crushed
candy and remaining 1 cup marshmallows.
Fold whipped cream mixture into melted
and cooled marshmallow mixture.
Pour into crust, and chill well before serving.

ORANGE CHOCOLATE MELTAWAYS

1 pkg (11-1/2 oz) milk chocolate chips
1 cup (6 oz) semi-sweet chocolate chips
3/4 cup whipping cream
1 tsp grated orange peel
2-1/2 tsp orange extract
1-1/2 cups finely chopped toasted pecans

Coating:

1 cup (6 oz) milk chocolate chips
2 Tbsp shortening

Place chocolate chips in a mixing bowl; set aside.
In pan, bring cream and orange peel to gentle boil.
Immediately pour over chips
Let stand for 1 minute; whisk until smooth
Add the extract
Cover and chill for 35 minutes or until mixture begins to thicken
Beat for 10-15 seconds or just until mixture
lightens in color (do not overbeat)
Spoon rounded teaspoonfuls onto waxed
paper-lined baking sheets
Cover and chill for 5 minutes
Gently shape into balls Roll half in pecans
In microwave or double boiler, melt chocolate and shortening
Stir until smooth Dip remaining balls in chocolate

CHOCOLATE DELIGHT

1 pkg Oreo Cookies
1 stick margarine (melted)
2 boxes instant chocolate pudding
2 small containers of Cool Whip
1 pkg 8 oz cream cheese (softened)
1 c powdered sugar

Prepare the pudding according to package directions.
Mix 1 container cool whip, cream cheese,
and powdered sugar in large bowl.
Crumble Oreos in a plastic bag.
In 9x13 dish, cover the bottom with almost
all of the crushed oreos and the melted margarine (to make a crust).
Then put the cool whip/cream cheese/sugar
mixture on top of the crust.
Then put the pudding on top.
Then the other container of cool whip.
Top off with the rest of the oreos (to make it pretty!)

Chocolate Lovers Microwave Fudge

2 sticks butter
1 cup peanut butter
Cover with plastic and nuke for 2 minutes

Stir then put back in nuke for another 2 minutes
Add 1 tsp. Vanilla
16ounces of powdered sugar

Stir til dull looking
Then add to a lightly greased 8x8 pan
Pressing down to cover bottom and sides.
Cool in fridge.

CLICK ME!!!

I would like to Thank "DIANE"
for all the time and energy she put
in with me to get this done!!
And for this Great Background she made me!!
Thanks.. You are an "Angel"..HUGGS

Check out her Scotties Page!!