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.

White Bark Candy

Ingredients

One package White or Chocolate Bark
1 cup chopped pecans
1 cup chopped walnuts
1 8 oz package Dried Cranberries or Orange flavored cranberries
1/2 - 1 teaspoon vanilla

Directions

Chop the nuts, set aside.
Tear off about 24 inches of waxed paper and having it laying so curl is down.
Put all the cubes of bark in a microwave glass bowl. Plastic may work.
Have a good glove to be able to hold the edge of the glass bowl it will be very hot when finally cooked. I just one of those total silicone gloves with 3 fingers and it worked well.
Regardless of what the package says, it takes about 5 minutes in my 1000watt microwave to full melt all the cubes.
After about 2 minutes, open the micro and stir the cubes a little, they should have a little melt going on.
Stir after another minute, melting better, cubes getting smaller and getting a liquid.
Cook another 30 seconds, stir. It is done when there are not any more cubes, pure liquid.
Once it is melted, take from micro, place on counter and stir in vanilla and cranberries, stir well, coating the berries, dump in pecans, stir well, it will get thicker and harder to stir.
Dump in walnuts and stir until coated, not is when you need that good bamboo stirring spoon.
Careful pick up bowl, spoon out the goob of mix onto the was paper and start spreading it out. You have to hold the paper with one hand the spread with the other using the spoon.
Use the underside of the spoon to press the mix down to get it thinner and spread out, work it.
Then comes the magic. Just let it set and soon it is very hard and you have this huge sheet. Break off pieces to serve, eat.
I just recently added the walnuts, more crunch. First only used pecans. I need to cook the pecans and walnuts in the oven, I think it would bring out more of the nut flavor. If you try this, let me know how it turns out with the nuts bake first.
A good Christmas treat. The bark is sometimes hard to find in the grocery store the closer to Christmas time.

White Trash Candy

Ingredients

2 cups Crispix cereal
4 cups small pretzels
2 cups dry roasted peanuts
1 lb. M&M's chocolate candies
1 1/4 lb. white chocolate (melted)

Directions

Melt white chocolate carefully in microwave or on top of double boiler.
Mix all ingredients in a large mising bowl.
Cover with white chocolate and mix well.
Spread on cookie sheet and cool.
After the mix is cool, place in a large serving bowl.

White Chocolate

Ingredients:

16 oz jar unsalted dry roasted peanuts
16 oz jar salted dry-roasted peanuts
4 oz German chocolate squares
12 oz chocolate chips
24 oz bark* white chocolate
Pam spray

Directions:

Spray Pam in crock pot
Put into the crock pot in order as written. Cook on low for 2
hours. Stir mixture and dip out by spoonfuls onto wax paper.
*Barks are slabs of chocolate used for candy making.

Chocolate Caramel Candy

Ingredients:

• 1 cup milk chocolate chips
• 1/4 cup butterscotch chips
• 1/4 cup creamy peanut butter
• 1/4 cup butter
• 1 cup white sugar
• 1/4 cup evaporated milk
• 1 1/2 cups marshmallow creme
• 1/4 cup creamy peanut butter
• 1 teaspoon vanilla extract
• 1 1/2 cups chopped salted peanuts
• 1 (14 ounce) package caramels
• 1/4 cup heavy whipping cream
• 1 cup milk chocolate chips
• 1/4 cup butterscotch chips
• 1/4 cup creamy peanut butter

Directions:

1. Lightly grease one 13 x 9 inch pan.
2. To Make Base: Combine 1 cup milk chocolate chips, 1/4 cup butterscotch chips and 1/4 cup creamy peanut butter in a small saucepan. Cook, stirring constantly, over low heat until melted and smooth. Spread into the bottom of the prepared pan. Refrigerate until set.
3. To Make Filling: In a heavy saucepan melt the butter over medium-high heat. Stir in sugar and evaporated milk. Bring mixture to a boil and stir for 5 minutes. Remove from heat and stir in the marshmallow cream, 1/4 cup of the peanut butter, and the vanilla. Add the peanuts, and spread over the base layer. Refrigerate until set.
4. To Make Caramel Layer: Combine the caramels and cream in a saucepan, stir over low heat until melted and smooth. Spread over the top of the filling and refrigerate until smooth.
5. To Make Frosting Layer: In another saucepan combine 1 cup milk chocolate chips, 1/4 butterscotch chips and 1/4 cup peanut butter, and stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate for at least 1 hour. Cut into 1 inch squares. Store in the refrigerator.

Chocolate Covered Cherries

Ingredients:

• 60 maraschino cherries with stems
• 3 tablespoons butter, softened
• 3 tablespoons corn syrup
• 2 cups sifted confectioners' sugar
• 1 pound chocolate confectioners' coating

Directions:

1. Drain cherries and set on paper towels to dry.
2. In a medium bowl, combine butter and corn syrup until smooth. Stir in confectioners' sugar and knead to form a dough. Chill to stiffen if necessary. Wrap each cherry in about 1 teaspoon of dough. Chill until firm.
3. Melt confectioners' coating in a heavy saucepan over low heat. Dip each cherry in by its stem, and place on waxed paper lined sheets. Chill until completely set. Store in an airtight container in a cool place. Best after 1 or 2 weeks.

How to make a chocolate dipped strawberry

This really is as simple as dipping the strawberries into the chocolate.

1. Holding the strawberry by the green calyx dip into the melted chocolate up to the level you desire.

2. As you remove the strawberry give it a little shake to help reduce the thickness of the chocolate coating.

3. Allow any excess chocolate to drip off.

4. If you plan to dip the strawberry into chopped nuts or sprinkles etc then carefully do this now.

5. Transfer the finished strawberry to a baking tray lined with non-stick baking paper, wax paper or foil.

6. Leave the strawberries to set at a cool room temperature.

7. Once set they can be further dipped or decorated.

8. For presentation display each chocolate covered strawberry in a slightly flattened paper case. Bamboo skewers are also a fun way to serve them. This gives your guests an easy way to hold the strawberries.

chocolate Ice Cream Cake Roll

Ingredients:

• 4 eggs, separated
• 3/4 cup sugar
• 1 teaspoon vanilla extract
• 3/4 cup cake flour
• 1/4 cup baking cocoa
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 3 cups ice cream, softened
• CHOCOLATE SAUCE:
• 2 (1 ounce) squares unsweetened baking chocolate
• 1/4 cup butter
• 2/3 cup evaporated milk, heated to 160 degrees F
• 1 cup sugar

Directions:

1. Let eggs stand at room temperature for 30 minutes. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease and flour paper; set aside.
2. In a large mixing bowl, beat egg yolks on high for 3 minutes or until lemon-colored. Gradually add sugar and vanilla, beating until thick and pale yellow. Combine the flour, cocoa and baking powder; gradually add to egg yolk mixture Beat on low until well mixed (mixture will be thick).
3. In another large mixing bowl and with clean beaters, beat egg whites and salt on high speed until soft peaks form. Fold a fourth of egg whites into the batter, then fold in remaining whites.
4. Spread batter evenly in prepared pan. Bake at 350 degrees F for 15 minutes or until cake springs back when lightly touched. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
5. Unroll cake; spread with ice cream to within 1 in. of edges. Roll up again. Cover with plastic wrap and freeze until serving.
6. In a small heavy saucepan, melt chocolate and butter over low heat, stirring until smooth. Gradually add warm milk and sugar; stir constantly for 5 minutes or until completely dissolved. Serve with cake.