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. |
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