Search Results for "chocolate"
Recipe Results 43 of 58 pages
Mini Chips Blondies
Ingredients: 2 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 3/4 cup (1-1/2 sticks) butter or margarine, softened 1-1/2 cups packed light brown sugar 2 eggs 2 tablespoons milk 1 teaspoon vanilla extract 2 cups (12-oz. pkg.) Mini Chips Semi-Sweet Chocolate Directions: Heat oven to 350°F. Grease 13x9x2-inch baking
Peanut Butter Fudge Balls
Ingredients: 1/4 cup (1/2 stick) butter 1/2 cup Creamy Peanut Butter 1/4 cup milk 3-2/3 cups powdered sugar 1 teaspoon vanilla extract 3 cups finely chopped peanuts 1-1/2 cups Semi-Sweet or dark Chocolate Chips 1-1/2 teaspoons shortening (do not use butter, margarine, spread or oil) Directions: Line 8- or 9-inch square pan with foil; butter
Almond Butter Toffee
Ingredients: 2 cups sliced or slivered almonds 3 sticks (1-1/2 cups) unsalted butter 2 cups granulated sugar 1/4 cup water 3 tablespoons light corn syrup 1 teaspoon LorAnn Pure Madagascar Vanilla Extract 1/2 teaspoon LorAnn Almond Emulsion, optional 8 ounces semisweet or bittersweet chocolate, chopped (can use chocolate chips) Directions: Toast almonds in a 350°F.
Crockpot Candy
Ingredients: 32 oz. dry roasted peanuts 12 oz. semi-sweet chocolate chips 4 oz. German’s sweet chocolate (Baker’s Brand) 32 oz. white chocolate candy chips (Hershey’s vanilla) Directions: Layer in order in the crock-pot, do not stir. Cook on low for 2 hours. Do not stir and do not take the lid off during cooking. When
Festive Fudge Recipe
Ingredients: 3 cups (1-1/2 pkgs., 12 oz. each) Semi-Sweet Chocolate Chips 1 can (14 oz.) sweetened condensed milk (not evaporated milk) Dash salt 1/2 to 1 cup chopped nuts (optional) 1-1/2 teaspoons vanilla extract Directions: Line 8- or 9-inch square pan with foil, extending foil over edges of pan. Melt chocolate chips with sweetened condensed
Easy Halloween Truffles
Ingredients: 1-1/2 pkg. (4 oz. each) BAKER’S Bittersweet Chocolate (6 oz.), broken into pieces 1/4 cup whipping cream 1 Tbsp. butter, softened 1-1/2 pkg. (4 oz. each) BAKER’S White Chocolate (6 oz.), divided Yellow and red food colorings (3 drops yellow and 2 drops red) 3 Tbsp. BAKER’S ANGEL FLAKE Coconut, tinted orange Black decorating
Peanut Butter Streusel-Banana Bread
Ingredients: 1/2 cup Crunchy Peanut Butter 3/4 cup old-fashioned or quick-cooking oats 1/2 cup packed brown sugar 3 eggs 1-1/2 cups mashed fully ripe bananas (about 4) 1/3 cup oil 1 pkg. (12 oz.) Semi-Sweet Chocolate Morsels 1 pkg. (2-layer size) yellow cake mix 1 pkg. (3.4 oz.) Vanilla Flavor Instant Pudding Directions: Heat oven
No-Oven Peanut Butter Squares
Ingredients: 1/2 cup butter or margarine 2 cups powdered sugar 1-1/2 cups graham cracker crumbs 1 cup creamy peanut butter 3 pkg. (4 oz. each) semi-sweet chocolate, melted Directions: Line 13×9-inch pan with foil, with ends of foil extending over sides. Melt butter in large microwaveable bowl on HIGH 45 sec. Add next 3 ingredients;
Crispy Crunchers: A Simple no-bake cookie!
Ingredients: 1/2 cup powdered sugar 1/4 cup honey 1/2 cup peanut butter 1 1/2 cups crispy rice cereal 1/2 cup raisins, mini-chocolate chips or mini-chocolate candies Directions: Remember to Wash Your Hands! Line a 9×13-inch pan or baking sheet with wax paper so cookies won’t stick. In a large bowl, combine powdered sugar, honey
Creamy Double Decker Fudge
Reader’s Recipe : D. Flinner of Canton, OH Ingredients: 1 cup Reese’s Peanut Butter Chips 1 14 oz. can Eagle Brand milk, divided 1 teaspoon vanilla, divide 1 cup chocolate chips Directions: Line an 8″ square pan with foil. In bowl, place peanut butter chips and 2/3 cup Eagle Brand milk; microwave on high 1
