CHOCOLATE PEANUT BUTTER CUPS
2 cups milk chocolate chips
2 tablespoons vegetable shortening
24 1 inch candy paper cups
3/4 cup creamy peanut butter
3/4 cup icing sugar -- sifted
1 tablespoon butter -- melted
Melt over double boiler, the milk chocolate chips and shortening.
Stir until melted and the mixture is smooth.
Coat inside of 24 candy paper cups using 1 teaspoon chocolate
mixture for each. Place candy cup in palm of hand. Rotate gently,
using rubber spatula to push chocolate up side. Chill until firm,
about 15 to 20 minutes.
Peanut butter filling:
In small bowl, combine peanut butter, icing sugar and butter,
mixing until well blended.
Using slightly rounded teaspoon, shape peanut butter filling into
balls. Place one ball in each chilled cup and press lightly with
fingers to flatten.
Spoon 1 level teaspoon of reserved chocolate mixture on top and
smooth over to seal. Chill until firm, about 45 minutes.
Store in airtight container in fridge.
CHOCOLATE REVEL BARS
These bars are an all-time treasured favorite!
1 cup butter or margarine
2 cups packed brown sugar
2 eggs
2 teaspoons vanilla
2-1/2 cups all-purpose flour
1 teaspoon baking soda
3 cups quick-cooking rolled oats
1 14-ounce can (1-1/4 cups) sweetened condensed milk
1 12-ounce package (2 cups) semisweet chocolate pieces
1 cup chopped walnuts
2 teaspoons vanilla
Set aside 2 tablespoons of the butter or margarine. In a large mixing bowl beat the remaining butter or margarine with an electric mixer on medium speed for 30
seconds.
Add brown sugar; beat until well mixed. Beat in eggs and 2 teaspoons vanilla.
In another large bowl stir together flour and baking soda; stir in oats.
Gradually stir dry mixture into beaten mixture. Set aside.
In a medium saucepan combine the reserved butter or margarine, the sweetened
condensed milk, and chocolate pieces. Cook over low heat until chocolate melts,
stirring occasionally. Remove from heat. Stir in walnuts and the 2 teaspoons
vanilla.
Press two-thirds (about 3-1/3 cups) of the oat mixture into the bottom of an
ungreased 15x10x1-inch baking pan. Spread chocolate mixture over the oat
mixture. Using your fingers, dot remaining oat mixture over the chocolate.
Bake in a 350 degree F. oven about 25 minutes or until top is lightly browned
(chocolate mixture will still look moist). Cool on a wire rack. Cut into 2x1-inch bars.
Makes about 75 bars.
Make-Ahead Tip: Line the baking pan with foil, extending the foil over edges of
pan. Prepare and bake bars in foil-lined pan as above. Cool; lift bars out of pan on the foil. Place uncut bars in freezer bag or container. Seal, label, date, and freeze up to 1 month. Thaw bars at room temperature about 15 minutes. Once thawed, cut into bars.
TRIPLE LAYER CHOCOLATE MINTS
6 ozs semisweet chocolate, chopped
6 ozs white chocolate, chopped
1 tsp peppermint extract
6 ozs milk chocolate, chopped
Line 8-inch square pan with foil, leaving 1-inch overhang on
sides. Place semisweet chocolate in top of double boiler over
simmering water. Stir until melted. Remove from heat.
Spread
melted chocolate onto bottom of prepared pan. Let stand until
firm. (If not firm after 45 minutes, refrigerate 10 minutes.)
Melt white chocolate in clean double boiler; stir in peppermint
extract. Spread over semisweet chocolate layer. Shake pan to
spread evenly. Let stand 45 minutes or until set.
Melt milk
chocolate in same double boiler. Spread over white chocolate
layer. Shake pan to spread evenly. Let stand 45 minutes or
until set.
Cut mints into 16 (2-inch) squares. Remove from pan
by lifting mints and foil with foil handles. Cut each square
diagonally into 2 triangles. Cut in half again to make 64 small
triangles.
Store in airtight container in refrigerator.
CHOCOLATE COVERED BANANA POPS
3 large bananas
9 wooden popsicle sticks
2 cups (12 oz.) chocolate wafers
1 1/2 cups coarsely chopped nuts (optional)
Peal bananas, cut into thirds. Insert wooden popsicle
stick into each piece, place on wax paper covered tray.
Cover, freeze until firm.
Melt chocolate wafers in top of double boiler over hot,
not boiling, water or in microwave until melted & fluid.
Dip each banana piece into warm chocolate, covering
completely, allow excess to drip off. Immediately roll
in chopped peanuts, if desired.
Cover, return to freezer.
Serve frozen. 9 pops.
CHOCOLATE PEANUT BUTTER SANDWICHS
Spread peanut butter on Ritz crackers, top with 2nd Ritz cracker making sandwichs.
Using dipping fork, dip into melted chocolate.
Tap fork on side of bowl to drain off excess chocolate.
Place on waxed paper till set.
No need to refrigerate. If they last long enough, store in covered container.
Using Oreos or Vanilla cream sandwich cookies.
Follow same procedure as above. yumyum