Ingredients:
Cooking spray
35 to 40 saltine crackers
2 sticks (1 cup) butter
1 cup light brown sugar
8 ounces semisweet chocolate chips (about 1 1/3 cups)
Directions:
Preheat the oven to 425 degrees F.
Line 1 large or 2 small jelly-roll pans with aluminum foil, spray with nonstick spray and arrange the saltines salt-side down in a single layer. In a medium saucepan, melt the butter and brown sugar together and boil until it turns a caramel color, a few minutes. Remove from the heat and pour over the crackers, covering them evenly.
Put the jelly-roll pan into the oven and bake for 3 to 5 minutes, or until just bubbly, watching carefully. Remove from the oven and pour the chocolate chips over the crackers. When the chips melt a bit, spread them over the crackers with a knife.
Transfer the pan to the freezer for 15 to 20 minutes, or until completely cold. They will form one big sheet. Break up into pieces. Store in an airtight container.
Recipe adapted from Home Cooking with Trisha Yearwood (c) Clarkson Potter 2010
Showing posts with label Chocolate. Show all posts
Showing posts with label Chocolate. Show all posts
Dipped Strawberries
1 quart fresh strawberries with stems
1-2/3 cups vanilla or white chips
2 tablespoons shortening, divided
1 cup (6 ounces) semisweet chocolate chips
Directions
Wash strawberries and gently pat until completely dry. In a microwave, melt vanilla chips and 1 tablespoon shortening at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
Dip each strawberry until two-thirds of the berry is coated, allowing the excess to drip off. Place on a waxed paper-lined baking sheet; refrigerate for 30 minutes or until set.
Melt chocolate chips and remaining shortening; stir until smooth. Dip each strawberry until one-third is coated, allowing the excess to drip off. Return to baking sheet; refrigerate for 30 minutes or until set.
Source: http://www.tasteofhome.com/Recipes/Dipped-Strawberries
1-2/3 cups vanilla or white chips
2 tablespoons shortening, divided
1 cup (6 ounces) semisweet chocolate chips
Directions
Wash strawberries and gently pat until completely dry. In a microwave, melt vanilla chips and 1 tablespoon shortening at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
Dip each strawberry until two-thirds of the berry is coated, allowing the excess to drip off. Place on a waxed paper-lined baking sheet; refrigerate for 30 minutes or until set.
Melt chocolate chips and remaining shortening; stir until smooth. Dip each strawberry until one-third is coated, allowing the excess to drip off. Return to baking sheet; refrigerate for 30 minutes or until set.
Source: http://www.tasteofhome.com/Recipes/Dipped-Strawberries
Chocolate Eclair Cake
Chocolate Eclair Cake Recipe
Ingredients
- 2 small boxes french vanilla pudding
- 3 c milk
- 1 8 oz. tub cool whip
- 1 bx graham crackers
- 1 jar(s) hot fudge topping
- 1 jar(s) maraschino cherries
Directions
1. Using electric blender or wire whisk, in a large bowl, blend pudding and milk until smooth. Stir in Cool Whip until well blended and creamy. Line the bottom of a 9x13 pan with graham crackers. Pour and spread ½ of pudding mixture on top of graham crackers. Add another layer of graham crackers on top of pudding mixture. Spread remaining pudding mixture onto graham crackers. Add another layer of graham crackers. Place hot fudge topping in a microwavable bowl and heat for 1 minute. Stir and heat for 1 minute more. Stir again and pour over top layer of graham crackers. Spread until smooth. Garnish top with maraschino cherries. Refrigerate for at least 6 hours, or overnight, for best results.
Ingredients
- 2 small boxes french vanilla pudding
- 3 c milk
- 1 8 oz. tub cool whip
- 1 bx graham crackers
- 1 jar(s) hot fudge topping
- 1 jar(s) maraschino cherries
Directions
1. Using electric blender or wire whisk, in a large bowl, blend pudding and milk until smooth. Stir in Cool Whip until well blended and creamy. Line the bottom of a 9x13 pan with graham crackers. Pour and spread ½ of pudding mixture on top of graham crackers. Add another layer of graham crackers on top of pudding mixture. Spread remaining pudding mixture onto graham crackers. Add another layer of graham crackers. Place hot fudge topping in a microwavable bowl and heat for 1 minute. Stir and heat for 1 minute more. Stir again and pour over top layer of graham crackers. Spread until smooth. Garnish top with maraschino cherries. Refrigerate for at least 6 hours, or overnight, for best results.
Peanut Butter Chocolate Rice Krispie Treats
2 c. Sugar
2 c. Corn syrup
18 oz. Peanut butter
8 c. Rice Krispies
6 oz. Butterscotch morsels
6 oz. Semi-sweet chocolate chips
Directions
Bring sugar and syrup to a boil. Add peanut butter and cook, stirring until well blended. Remove from heat and pour hot mixture over cereal. Mix quickly and thoroughly. Spread in a greased 9x12x2 inch pan. Sprinkle butterscotch and chocolate morsels over top. Press morsels into bar mixture lightly with spoon. When cool, cut into bars and store at room temperature
Source: www.fastrecipes.com/recipe/peanut-butter-chocolate-rice-krispie-treats-2009051835391/
2 c. Corn syrup
18 oz. Peanut butter
8 c. Rice Krispies
6 oz. Butterscotch morsels
6 oz. Semi-sweet chocolate chips
Directions
Bring sugar and syrup to a boil. Add peanut butter and cook, stirring until well blended. Remove from heat and pour hot mixture over cereal. Mix quickly and thoroughly. Spread in a greased 9x12x2 inch pan. Sprinkle butterscotch and chocolate morsels over top. Press morsels into bar mixture lightly with spoon. When cool, cut into bars and store at room temperature
Source: www.fastrecipes.com/recipe/peanut-butter-chocolate-rice-krispie-treats-2009051835391/
Chocolate, Cranberry and Oat Bars
1 cup dried cranberries
1/4 cup orange juice
1-1/2 cups flour
1-1/2 cups quick-cooking oats
1 tsp. CALUMET Baking Powder
1/4 tsp. salt
3/4 cup margarine, softened
1-1/2 cups packed brown sugar
2 eggs
4 squares BAKER'S Semi-Sweet Chocolate, coarsely chopped
1/2 cup chopped PLANTERS Pecans
Directions:
HEAT oven to 350ºF.
MICROWAVE cranberries and orange juice in microwaveable bowl on HIGH 30 sec. Mix next 4 ingredients; set aside. Beat margarine and sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating after each until well blended. Gradually beat in flour mixture. Stir in cranberry mixture, chocolate and nuts.
SPREAD onto bottom of 13x9-inch pan sprayed with cooking spray.
BAKE 25 to 30 min. or until lightly browned. Cool completely before cutting into bars.
Source: www.kraftrecipes.com/recipes/chocolate-cranberry-oat-bars-107778.aspx
1/4 cup orange juice
1-1/2 cups flour
1-1/2 cups quick-cooking oats
1 tsp. CALUMET Baking Powder
1/4 tsp. salt
3/4 cup margarine, softened
1-1/2 cups packed brown sugar
2 eggs
4 squares BAKER'S Semi-Sweet Chocolate, coarsely chopped
1/2 cup chopped PLANTERS Pecans
Directions:
HEAT oven to 350ºF.
MICROWAVE cranberries and orange juice in microwaveable bowl on HIGH 30 sec. Mix next 4 ingredients; set aside. Beat margarine and sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating after each until well blended. Gradually beat in flour mixture. Stir in cranberry mixture, chocolate and nuts.
SPREAD onto bottom of 13x9-inch pan sprayed with cooking spray.
BAKE 25 to 30 min. or until lightly browned. Cool completely before cutting into bars.
Source: www.kraftrecipes.com/recipes/chocolate-cranberry-oat-bars-107778.aspx
Puppy Chow - Snack Mix
1 cup Semi-sweet chocolate chips
9 cup Chex cereal (Chocolate, Rice And Corn)
1/4 cup margarine or butter
1/2 cup creamy peanut butter
1 1/2 cup powdered sugar
1/4 teaspoon Vanilla
Directions:
Place cereal in large bowl; set aside. In a 1-quart microwave-safe bowl, combine peanut butter, chocolate pieces, and margarine. Microwave on high 1 to 1 1/2 minutes or until
smooth, be sure to stir halfway through. Remove from microwave and stir in vanilla.
Pour entire mixture over cereal, stirring until all the pieces are evenly coated. Place cereal mixture and sugar in a large resealable plastic bag. Shake until all pieces are well coated. Spread on waxed paper to cool.
**Chex calls this recipe Muddy Buddies - hhttp://www.chex.com/recipes/RecipeView.aspx?RecipeId=45860&CategoryId=340
9 cup Chex cereal (Chocolate, Rice And Corn)
1/4 cup margarine or butter
1/2 cup creamy peanut butter
1 1/2 cup powdered sugar
1/4 teaspoon Vanilla
Directions:
Place cereal in large bowl; set aside. In a 1-quart microwave-safe bowl, combine peanut butter, chocolate pieces, and margarine. Microwave on high 1 to 1 1/2 minutes or until
smooth, be sure to stir halfway through. Remove from microwave and stir in vanilla.
Pour entire mixture over cereal, stirring until all the pieces are evenly coated. Place cereal mixture and sugar in a large resealable plastic bag. Shake until all pieces are well coated. Spread on waxed paper to cool.
**Chex calls this recipe Muddy Buddies - hhttp://www.chex.com/recipes/RecipeView.aspx?RecipeId=45860&CategoryId=340
Chocolate Coconut Cake
I saw this recipe in Family Circle magazine while sitting in the doctor's office a few weeks ago. I will be making this one soon!
Cake
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks unsalted butter, softened
1 1/2 cups packed light-brown sugar
2 eggs
1 teaspoon vanilla extract
1 cup low-fat buttermilk
Directions
Heat oven to 350 degrees F. Coat two 9-inch round cake pans with nonstick spray.
Cake. In bowl, whisk flour, cocoa, baking soda and salt. In large bowl, beat butter until smooth. Add brown sugar; beat until blended. Beat in eggs, one at a time, and vanilla. On low, alternately beat in flour mixture and buttermilk, beginning and ending with flour. Spread into prepared pans.
Bake at 350 degrees F for 30 minutes or until toothpick inserted in centers comes out clean. Cool in pans on wire rack for 10 minutes. Invert cakes directly onto racks; cool completely. While the cakes cool, make the frosting.
Place one cake layer on pedestal. Spread top with 1 cup frosting and 1/2 cup coconut. Add second layer. Spread frosting on top and side of cake. Press remaining 2 1/2 cups coconut into frosting. Garnish with raspberries and mint, if desired.
Frosting
Chill: 30 mins to 1 hr
1 16 ounce box confectioners sugar
1/4 cup boiling water
1 1/2 stick unsalted butter, cut up
4 ounces reduced-fat cream cheese, cut into pieces
1/2 teaspoon coconut extract
3 cups sweetened flake coconut
rasberries and mint to garnish (optional)
Directions
Place confectioners' sugar in a large bowl. Beat in boiling water. Add butter and cream cheese, beating well on medium-high speed after adding each piece. Beat in extract. Refrigerate until firmer consistency, 30 minutes to 1 hour.
Source: www.familycircle.com/recipe/chocolate/chocolate-coconut-cake/
Chocolate Cream Filled Easter Eggs
½ cup sweetened condensed milk
½ cup butter , softened
1 ½ teaspoons corn syrup
1 teaspoon salt
1 teaspoon vanilla
6 -7 cups sifted icing sugar
yellow food coloring
1 lb semisweet chocolate
1 ounce paraffin wax (optional)
Directions:
In a large bowl, mix milk, butter, corn syrup, salt and vanilla. Add icing sugar in 3 or 4 batches,stirring well after each addition. Mix well, then knead with hands, mixing in more icing sugar if needed, until mixture holds shape and is smooth.
Take 1/4 of the mixture, and color it yellow for yolks. Form it into 10 to 15 small balls, set aside.
Make 10 to 15 Larger balls with the remaining mixture. Flatten large ball in palm, place yellow ball in centre, then shape white mixture around it to form an egg shape.
Place eggs on tray, cover well with plastic wrap so they do not dry out, and chill for at least 4 hours or until firm.
Dipping Chocolate: Place chocolate and paraffin in bowl over hot (not boiling) water (approx 86 deg.) Use a fondue fork to dip eggs into chocolate. Place eggs on tray lined with waxed or parchment paper. Put in a cool place until chocolate is firm. Decorate if desired.
Source: http://www.food.com
½ cup butter , softened
1 ½ teaspoons corn syrup
1 teaspoon salt
1 teaspoon vanilla
6 -7 cups sifted icing sugar
yellow food coloring
1 lb semisweet chocolate
1 ounce paraffin wax (optional)
Directions:
In a large bowl, mix milk, butter, corn syrup, salt and vanilla. Add icing sugar in 3 or 4 batches,stirring well after each addition. Mix well, then knead with hands, mixing in more icing sugar if needed, until mixture holds shape and is smooth.
Take 1/4 of the mixture, and color it yellow for yolks. Form it into 10 to 15 small balls, set aside.
Make 10 to 15 Larger balls with the remaining mixture. Flatten large ball in palm, place yellow ball in centre, then shape white mixture around it to form an egg shape.
Place eggs on tray, cover well with plastic wrap so they do not dry out, and chill for at least 4 hours or until firm.
Dipping Chocolate: Place chocolate and paraffin in bowl over hot (not boiling) water (approx 86 deg.) Use a fondue fork to dip eggs into chocolate. Place eggs on tray lined with waxed or parchment paper. Put in a cool place until chocolate is firm. Decorate if desired.
Source: http://www.food.com
Chocolate Chip Banana Muffins
1 3/4 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup vegetable oil
1/2 cup plain yogurt
1 teaspoon vanilla extract
1 cup mashed ripe bananas
3/4 cup semisweet chocolate chips
Directions:
In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the egg, oil, yogurt and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
As posted by Lois at http://allrecipes.com/recipe/chocolate-chip-banana-muffins-2/detail.aspx
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup vegetable oil
1/2 cup plain yogurt
1 teaspoon vanilla extract
1 cup mashed ripe bananas
3/4 cup semisweet chocolate chips
Directions:
In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the egg, oil, yogurt and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
As posted by Lois at http://allrecipes.com/recipe/chocolate-chip-banana-muffins-2/detail.aspx
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