Chocolate Pizza Candy

Ingredients

14 ounces white almond bark
2 cups semisweet chocolate chips
2 cups miniature marshmallows
1 cup puffed rice cereal
1 cup roasted peanuts
1 (6-ounce) jar maraschino cherries
1/3 cup sweetened shredded coconut
1 teaspoon vegetable oil

Directions

In large bowl, microwave semi-sweet chocolate chips and 12 ounces almond bark on HIGH for 3 to 4 minutes, or until melted.
Stir every 30 seconds.
Stir in miniature marshmallows, puffed rice cereal, and peanuts.
Pour onto a greased 12-inch pizza pan.
Top with halved maraschino cherries; sprinkle with shredded coconut.
In small bowl, microwave the reserved almond bark (2-ounces) and oil on HIGH for up to 1 minute, or until melted. Drizzle over top.
Chill until firm.

Chocolate Candy Cones

Ingredients

flat bottom ice cream cones
chocolate chips
unwapped chocolate candies (m&ms, hershey kisses etc.)
coconut flakes
ice cream syrup

Directions

In a bowl, melt chocolate chips in the microwave until just melted. Using the back of a spoon spread the melted chocolate on the top half of the cone, inside and out. Quickly cover the chocolate with a light coating of coconut flakes. This part can be done by the adult or older child. Take the chocolate candies and place one or two. Take some ice cream syrup and drizzle a small amount over the candies. Repeat until you fill the cone. On the top, use enough ice cream syrup to hold the candies together. Sprinkle some coconut flakes on top. Refrigerate until needed to harden the chocolate and syrup. Cover each cone with a sandwich bag or loose fitting plastic wrap.

Chocolate Mint Candy

Ingredients

10 squares of semi-sweet chocolate baking bar (1oz each)
1 can of Eagle Brand Sweetened Condensed Milk
2 Tsp of vanilla extract
1 package of White Baking Chocolate 170 grams
1 TB Peppermint Extract
4-6 drops of green food coloring

Directions

Melt the semi-sweet chocolate chips with one cup of the Eagle Brand milk in the microwave for one minute, stir to blend.
Remove from microwave and stir in vanilla extract
Spread half of the mixture into a parchment paper-lined 8 inch square pan.
Chill in the refrigerator until firm for 10 minutes.
Keep the remaining semi-sweet chocolate at room temperature!
Melt the white chocolate in remaining Eagle Brand in microwave for one minute. Stir to blend.
Stir in Peppermint extract and food coloring. You can add more color if you want a deeper green color. The color is up to you!
Spread over the chilled semi-sweet chocolate layer.
Chill for 10 minutes in the refrigerator.
Spread the reserved semi-sweet chocolate over the mint layer.
Chill again but for 2 full hours or until solid to the touch.
Lift from pan and peel off paper.
Cut into squares and serve!
*The picture comes from eaglebrand.com.

Chocolate Cream Candy

Ingredients

2 cups granulated sugar
2/3 cup milk
1 tablespoon butter
2 squares chocolate
1 teaspoonful vanilla

Directions

Put butter into granite saucepan then when melted add sugar and milk.
Heat to boiling point then add chocolate and stir constantly until chocolate is melted.
Boil thirteen minutes then remove from fire and add vanilla and beat until creamy.
Pour at once into a buttered pan then cool slightly and mark in squares.

Chocolate Candy Cookies

Ingredients

1/2 cup brown sugar
1/4 cup sugar
1/2 cup dairy-free margarine or butter
1 egg
1 teaspoon vanilla extract
3/4 cup all-pupose flour
1/2 cup whole wheat pastry flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup chocolate lentils or M&M candies

Directions

Preheat oven to 350 degrees F.
Beat sugars and margarine together until light and fluffy.
Add egg and vanilla and incorporate.
In a separate bowl mix together flours, baking soda and salt.
Add flour mixture to margarine mixture in two batches, mix until just incorporated.
Fold in chocolate lentils.
Spoon or scoop onto lined cookie sheets, these cookies spread a good deal. (For 26 cookies use a 1oz disher)
Bake for 9-10 minutes or until just slightly golden on the bottom.
Allow to cool before removing from pans.

Chocolate Candy

Ingredients

1, bag of hershey kisses
1, tube of cream filling any flav...
1, cool wip

Directions

first you heat the heshey kisses, then fill a bowl with a bit of cool wip
pour the hershey kisses in the bowl that has the cool wip in it and mix not all the way but untill it has a swirl then pour into a shaped
tray half way and insert the cream filling and fill to the top with the rest of the hershey and wip.cool until hard and eat.

White Candy Brownie Ring

Ingredients

1 package (1 pound 3.8 ounces) Betty Crocker® fudge brownie mix
1/4 cup water
1/2 cup vegetable oil
2 eggs
1 1/4 cups white baking chips
24 Hugs® chocolates, unwrapped
1 1/2 teaspoons shortening

Directions

Heat oven to 350ºF. Grease bottom only of spring form pan, 9x3 inches. Stir brownie mix (dry), water, oil, eggs and 1 cup of the white baking chips in medium bowl about 50 strokes with spoon or until well blended. Spread in pan.
Bake 35 to 40 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Immediately place chocolates around edge of brownie. Cool completely. Remove side of pan.
Place remaining 1/4 cup white baking chips and the shortening in re-sealable plastic sandwich bag; seal. Microwave on High about 30 seconds or until chips are melted. Knead chips until smooth. Cut small corner from bag. Drizzle melted chips over top of brownie. Cut into wedges.