sondray

Crunch Clusters

Melt in a heavy saucepan:
1/2 cup peanut butter
11 1/2 oz milk chocolate chips

Add:
2 cups dry roasted peanuts, chopped

Drop by spoonfuls onto waxed paper and let set until firm. Store in refrigerator.

Church Window Bars

Mix:
1 cup powdered sugar
1 egg, well beaten
1 tsp vanilla
Add: 6 oz chocolate chips melted with 1/2 cup oleo

Add:
1/2 pkg mini colored marshmallows
1/2 cup chopped nuts

Put foil in a 8 inch or 9 inch square pan. Sprinkle coconut on bottom of pan then spoon the mixture in then top with coconut. Let chill then cut into squares.

Store in refrigerator.

Chocolate Cobbler

6 Tbsp. Margarine
1 cup Self-Rising Flour
3/4 cup Sugar
1 & 1/2 Tbsp. Cocoa
1/2 cup Milk
1 tsp. Vanilla
1 cup Sugar
1/4 cup Cocoa
1 & 1/2 cup Boiling Water

Preheat oven to 350 degrees.
Melt margarine in 13 x 9 inch pan in oven.
Mix together flour, 3/4 cup sugar, 1 & 1/2 Tbsp. cocoa, milk, and vanilla.
Spoon batter over melted margarine.
DO NOT mix margarine into batter.
Mix together 1 cup sugar and 1/4 cup cocoa.
Sprinkle over batter Pour boiling water on top.
DO NOT mix water into batter. Bake for 30 minutes.

Triple chocolate cookies

1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon fine salt
1/4 teaspoon baking soda
1/4 teaspoon ground cloves
8 tablespoons unsalted butter (1 stick)
6 ounces bittersweet chocolate, finely chopped
2 large eggs
1 large yolk
1 cup firmly packed light brown sugar
2 teaspoons pure vanilla extract
6 ounces semisweet chocolate chips
6 ounces white chocolate chips

Whisk the flour, baking powder, salt, baking soda, and cloves together in a medium bowl. Melt the butter in a saucepan over medium heat. Remove pan from the heat, add the bittersweet chocolate, then set aside until melted.

Whisk the eggs, brown sugar, and vanilla together in a medium bowl, then slowly whisk in chocolate. Stir in the flour mixture to make a loose dough. Don't overwork the dough. Fold in the chips. Cover with plastic wrap and refrigerate until firm, about 2 hours.

Preheat oven to 350 degrees F (or 325 if convection option is available).

Line a baking sheet with parchment paper. Form dough into balls, about 2 inches or 1 1/2 ounces each, and put on the prepared baking sheets, leaving a couple inches between the cookies. Bake until outside is crackly, but the center is still moist, about 13 to 15 minutes, or 12 in convection. Cool on a rack.

Mini chip snowball cookies

1 1/2 cups butter, softened
3/4 cup powdered sugar
1 T vanilla extract
1/2 t salt
3 cups all purpose flour
2 cups mini chocolate chips
1/2 finely chopped nuts
powdered sugar

Preheat oven to 375.
Beat butter, sugar, vanilla, and salt until creamy. Gradually beat in
flour. Stir in morsels and nuts. Shape into 1 1/4 inch balls. Place on
ungreased baking sheet.
Bake 10-12 minutes, until cookies are set and lightly browned. Sift
powdered sugar over hot cookies on baking sheets. Cool on baking sheet
for 10 minutes, remove and cool completely.