Archive forChocolate Recipes

Milk Chocolate Pecan Bars

INGREDIENTS:-

1 c. unsifted flour
1/2 c. firmly packed brown sugar
1/2 measuring tsp. baking soda
1/4 measuring tsp. salt
1/4 c. butter, softened

TOPPING:

1 (11 1/2 oz.) pkg. (2 c.) Nestle milk chocolate morsels
2 eggs
1/4 c. firmly packed brown sugar
1 measuring tsp. vanilla extract
1/4 measuring tsp. salt
1 c. chopped pecans, divided

DIRECTIONS:-

Cookie Base: Preheat oven to 350 degrees. In a large bowl, combine flour, brown sugar, baking soda and soda; mix well. Cut in butter with pastry blender or two knives until mixture resembles fine crumbs. Press evenly into greased 13×9×2 inch baking pan. Bake 10 minutes. Pour topping (below) over cookie base; sprinkle with 1/2 cup pecans. Return to oven; bake 20 minutes. Cool completely. Cut into 2×1 inch bars.
Topping: Melt Nestle milk chocolate morsels over hot (not boiling) water; remove from heat. In a small bowl, combine eggs, brown sugar, vanilla extract and salt; beat 2 minutes at high speed with electric mixer. Add melted chocolate; mix well. Stir in remaining 1/2 cup pecans. Makes 4 1/2 dozen 2×1 inch bars.

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Chocolate Caramel Nutty Candy Bars

INGREDIENTS:-

1 1/2 pkgs. (12 oz.) Baker’s Semi-Sweet Chocolate
10 tbsp. melted butter
2 1/2 c. chocolate cookie crumbs
1 c. caramel topping (heat slightly in microwave; makes it easier to pour)
1 c. milk
2 pkgs. Jello instant vanilla pudding
2 (8 oz.) cartons Cool Whip
1 1/2 c. chopped peanuts (or pecans)
3 tbsp. butter

DIRECTIONS:-

Chop 8 squares of chocolate. Set aside. Mix melted butter and chocolate cookie crumbs. Press into the bottom of a foil-lined 13×9 pan. Top with caramel.
Pour milk into bowl and add pudding. Beat with a whisk for 1-2 minutes. Let stand 5 minutes. Fold in whipped topping, chopped chocolate and nuts. Spread over caramel. Freeze 4 hours or until firm.

Melt remaining 4 squares with 3 tablespoons of butter. Spread over pudding. (Chocolate will harden immediately.) Lift dessert from pan using “foil” handles

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Chocolate Caramel Nutty Candy Bars

INGREDIENTS:-

2 pkgs. “slice ‘n bake” frozen cookie dough, chocolate chips
2 (8 oz.) pkgs. cream cheese
2 eggs
2 tsp. vanilla
1/2 c. sugar

DIRECTIONS:-

Slice 1 package cookie dough thinly and spread over bottom of greased 9×13 inch pan.
To make filling: Combine cheese, eggs, vanilla and sugar. Mix until smooth. Spread over cookie dough. Slice thin and spread other package of cookie dough on top of cream cheese mixture. Bake at 375 degrees for 35 minutes. Slice while warm.

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Chocolate Banana Nut Bread

INGREDIENTS:

1/4 c. Crisco
3/4 c. sugar
2 eggs
2 c. “Jiffy” baking mix
1 c. mashed ripe banana (2 to 3 med.)
1/2 c. chopped walnuts
1/2 c. semi-sweet chocolate chips

DIRECTIONS:

Heat oven to 350 degrees. Grease loaf pan, 9 x 5 inches or bundt pan. Cream Crisco and sugar. Combine remaining ingredients and mix until blended. Pour into pan. Bake about 55 minutes. Cool and slice. Freezes well.

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Cherry Chocolate Chip Banana Nut Bread

INGREDIENTS:

1/2 c. butter
1 c. sugar
3 to 4 bananas, mashed
1 tsp. vanilla
2 eggs
2 c. flour
1 tsp. baking powder
1/2 tsp. salt
4 tbsp. sour milk
1 tsp. soda in milk
1 c. chopped walnuts
1/2 c. cut maraschino cherries
1/2 c. chocolate chips

DIRECTIONS:

Combine flour, baking powder, and salt. Cream sugar and butter. Add bananas, vanilla, and eggs. Mix. Add flour mixture alternately with milk. Add cherries, chips, and walnuts. Put in well greased and floured bread pan. Bake at 350 degrees about 50 to 60 minutes.

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Chocolate Bunny Bread (ABM)

INGREDIENTS:

2/3 cup milk (70 to 80 degrees F)
1 egg
2 tablespoons butter or margarine, cut up
2 teaspoons vanilla extract
1/2 teaspoon salt
2 cups all-purpose flour
1/3 cup granulated sugar
3 tablespoons cocoa powder
1 tablespoon bread machine yeast
1/4 cup milk chocolate or peanut butter chips

DIRECTIONS:

Add all ingredients except chocolate chips to bread machine pan. Process on dough cycle. When complete, remove dough to floured surface. Divide dough in half.
BODY: Knead chocolate chips into one piece of the dough; form into ball. Place on greased baking sheet; flatten to 5-inch round.
HEAD: For 1/3 of remaining dough into ball. Flatten slightly; attach to body by pinching together.
NOSE: Pinch off 1/2-inch ball from remaining dough; place on head. Divide remaining dough into 6 pieces.
ARMS: Roll 2 pieces into balls and attach to each side of the body.
FEET: Shape 2 pieces into 2-inch ropes.
EARS: Shape remaining 2 pieces into 4-inch ropes and arrange above head, tucking ends under head. Cover; let rise in warm place.
Bake in a 350 degree F oven for 35 to 40 minutes or until done, tenting with foil after 15 minutes to prevent over browning. Remove from pan; cool on wire rack. Decorate as desired.

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Berry Chocolate Martini

Ingredients

  • 0.5 oz Blackberry Liqueur
  • 1 oz White Creme de Cacao
  • 0.5 oz Raspberry flavoured Vodka

Directions Pour the Liqueur into a cocktail shaker. Add ice. Pour the vodka and the crème the cacao into the mix. Shake! Decorate as you se fit.


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Mint Chocolate shot

Ingredients

  • 0.25 oz Coffee Liqueur
  • 0.5 oz Green Creme de Menthe
  • 0.25 oz Irish Cream

Directions Mix in shot glass.


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Flaming Hot Chocolate

Ingredients

  • 0.75 oz Brown Creme de Cacao
  • 0.25 oz 151 Proof Rum

Directions Pour the creme de cacao into a shot glass. Pout the rum into the glass with the crème de cacao. Ignite the rum and allow it to burn for up to 20 seconds before you extinguish the fire and serve the drink. They can also be served burning.


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Chocolate Raspberry Creme

Ingredients

  • 1 squirt Chocolate Syrup
  • 1 oz Raspberri Vodka

Directions Drink shot of vodka but don’t swallow it. Squirt chocolate syrup in your mouth containing the vodka and mix it in your mouth.


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