brownie ingredients: 1 c. margarine melted 2 c. sugar 1 c. flour 2/3 c. cocoa 1/2 tsp. baking powder 2 eggs 1/2 c. milk 1 1/2 tsp. vanilla 1 c. chopped nuts fudge topping: 1 12oz. pkg. chocolate chips 1 14oz can sweetened condensed milk 1 1/2 tsp. vanilla extra nuts (optional) Preheat over to 350 degrees. Combine brownie ingredients. Spread in a 9 x 13 pan sprayed with pam cooking spray. Bake 40 minutes or until brownies begin to pull away from the pan. Just before brownies are done, melt chips,milk and vanilla. Immediately spread over hot brownies. Cool and chill and cut into bars.
Chocolate Peanut Butter Pizza 1/2 c. sugar 1/2 c. packed brown sugar 1/2 c. margarine softened 1/2 c. peanut butter 1/2 tsp. vanilla 1 egg 1 1/2 c. flour 2 c. minature marshmallows 1 c. chocolate chips Preheat over to 375 degrees. Combine sugar,brown sugar, margarine, peanut butter, vanilla and egg. Blend well. Stir in flour. Press dough into a lightely greased 12 or 14 inch pizza pan forming a rim around the edge. Bake for 10 minutes, sprinkle with marshmallows and choco- late chips. Continue to bake for 5-8 minutes or till marshmallows are puffy and lightly browned. Cut into wedges and store in lightly covered container.
Chocolate No Bake Cookies 1/2 c. cocoa 2 c. sugar 1/2 c. oleo 1/4 tsp. salt 1/2 c. milk Boil the above ingredients for 3 minutes and then add: 2 Tbsp. peanut butter 3 c. quick cooking oatmeal 1 tsp. vanilla Drop by teaspoonfuls on wax paper and cool.
Peanut Butter Marbled Brownies 1 c. margarine 2 c. sugar 2 tsp. vanilla 3 eggs 3/4 c. cocoa 1 1/4 c. flour 1/2 tsp. baking powder 1/4 tsp salt 1 cup chocolate chips Peanut Butter Filling: In a small mxing bowl beat until smooth and creamy- 8oz. cream cheese (softened) 1/2 c. peanut butter 1/4 c. sugar 1 egg 2 Tbsp. milk Heat over to 350 degrees. Grease a 9 x 13 inch pan. Prepare peanut butter filling: Place butter in a large microwaves safe bowl and microwave on high for 2 minutes or until melted. Stir in sugar and vanilla. Add eggs one at a time beat well after each addition. Add cocoa and beat until welll blended.Add flour, baking powder, and salt,beat well. Stir in chocolate chips. Remove 1 cup batter. Pour remaining batter into prepared pan. Spread Peanut butter filling over top. Drop reserved chocolate batter by teaspoonfuls over filling. Using a knife, gently swirl through layers for marbled effect. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool completely.
Chocolate Chocolate Chip Cookies 2 c. sugar 1 1/4 c. oleo 2 eggs 2 tsp. vanilla 2 c. flour 3/4 c. cocoa 1 tsp. baking soda 1/2 tsp. salt 1 c. chocolate chips Mix and drop by teaspoonfuls onto an ungreased cookie sheet. Bake at 350 degrees for 8-9 minutes. They will puff up during baking and flatten when cooling.
Rocky Road Fudge Bars Base: 1/2 c. margarine 1 oz. unsweetened chocolate cut into pieces 1 c. flour 1 c. sugar 1 tsp. baking powder 1 tsp. vanilla 2 eggs 3/4 c. chopped nuts Filling: 6 oz. cream cheese softened 1/4 c. margarine softened 1/2 c. sugar 2 Tbsp. flour 1/2 tsp. vanilla 1 egg 1/4 c. chopped nuts 1 c. semi-sweet chocolate chips 2 c. minature marshmallows Frosting: 1/4 c. margarine 1/4 c. milk 1 oz. unsweetened chocolate cut into pieces 2 oz. cream cheese 3 c. powdered sugar 1 tsp. vanilla Heat over to 350 degrees. Grease and flour a 9 x 13 inch pan. In large saucepan, melt 1/2 c. margarine and 1 oz. unsweetened chocolate over low heat,stirring until smooth. Add all remaining base ingredients; mix well. Spread in greased and floured pan. In a small bowl combine all filling ingredients except nuts,chips and marshmallows. Beat 1 minute at medium speed until smooth and fluffy. Stir in 1/4 c. nuts Spread over chocoalte mixture;sprinkle evenly with chips. Bake at 350 degrees for 25-35 minutes or until toothpick inserted in center comes out clean. Remove from oven; immediately sprinkle with marshmallows. Return to oven; bake an additional 2 minutes. While marhsmallows are baking, in large saucepan combine all frosting ingredients except powdered sugar and vanilla. Cook over low heat, stirringuntil well blended. Remove from heat; stir in powdered sugar and 1 tsp. vanilla until smooth. Immediately pour frosting over puffed marshmallows; lightly swirl with knife to marble. Refrigerate 1 hour or till firm. Cut into bars
Chocolate Cheesecake Squares Crust and topping: 1 1/2 c. flour 3/4 c. finely chopped nuts 1/2 c. packed brown sugar 1 stick margarine, melted Filling: 2 pkgs. 8oz. cream cheese softened 1/2 c. sugar 1 Tbsp. vanilla 2 eggs 2/3 c. evaporated milk 12oz pkg. semi-sweet chocolate chips For crust and topping: Combine flour,nuts,brown sugar, and butter in medium bowl; reserve 1 c. mixture for topping. Press remaining mixture into bottom of a lightly greased 9 x 13 pan. Bake in preheated 350 degree oven for 10-12 min. or just until light golden brown. For filling: Beat cream cheese,sugar, and vanilla in small mixer bowl until smooth. Beat in eggs. Gradually beat in evaporated milk. Microwave chocolate chips on high for about 1 minute in a microwave-safe bowl. Stir. Micro wave at 10-20 second intervals stirring until smooth. Beat into cream cheese mixture. Place over hot crust and sprinkle with reserved topping mixture. Bake at 350 degrees for 25-35 minutes or until center is set. Cool in pan to room temp. Chill for 1 hour.
Double Chocolate Fantasy Bars 1 package chocolate cake mix 1/4 c. vegetable oil 1 egg 1 c. chopped nuts 1 14oz can sweetened condensed milk 6oz. semi-sweet chocolate chips 1 tsp. vanilla dash of salt Preheat over to 350 degrees. In large mixer bowl, combine cake mix,oil,egg. Beat on medium speed until crumbly. Stir in nuts. Reserving 1 1/2 cups crumb mixture, press remainder firmly on bottom of greased 9 x 13 pan. In small saucepan, combine the remaining ingredients. Over medium heat, cook and stir until chips melt. Pour over prepared crust in the pan. Top with the reserved crumb mixture. Bake 25 to 30 minutes or until bubbly. Cool completely and cut into bars.
Fudgy Butterscotch Bars 1 12oz. pkg. semi-sweet chocolate chips 2 Tablespoons margarine 1 14oz. can sweetened condensed milk 1 c. margarine 2 1/4 c. firmly packed brown sugar 2 eggs 2 c. flour 1/2 c. coconut 1/2 c. chopped pecans 1 tsp. salt 1 tsp. vanilla 1. Heat over to 350 degrees. Grease 15 x 10 x 1 baking pan. In medium saucepan, combine chocolate chips, 2 tablespoons margarine and sweetened condensed milk. Cook over low heat until chocolate is melted and mixture is smooth, stirring con- stantly. Set aside. 2. In large saucepan melt 1 cup margarine over low heat. Remove from heat and add brown sugar and eggs; blend well. Add all remaining ingredients,mixing well. Spread half of batter in greased pan. Drop chocolate mixture by tablespoonfuls over batter; carefully spread to cover. Drop remaining batter by teaspoonfuls over chocolate mixture. With tip of knife, swirl slightly to give a marble effect. 3. Bake at 350 degrees for 25-35 minutes or until lightly golden brown and center is set. Cool completely and cut into bars.
Chocolate Chip Pecan Bars 2 c. brown sugar firmly packed 2/3 c. margarine 1/2 tsp. butter flavoring 3 eggs 2 3/4 c. flour 3 tsp. baking powder 1/2 tsp. salt 1 tsp. vanilla 1/2 c. chopped pecans 1 6oz. pkg. chocolate chips Cream sugar and shortening. Add eggs and flavoring and beat until fluffy. Sift together flour,salt,and baking powder and add to first mixture. Beat well. Add chocolate chips and pecans. Put batter into a 10 x 14 greased pan and bake at 350 degrees for 25-30 minutes.
Toll House Cookies 1 c. creamed margarine or shortening 3/4 c. brown sugar 3/4 c. white sugar 2 whole eggs-beaten 1 tsp soda in 1 tsp hot water 2 1/4 c. flour 1 tsp salt 1 6oz. pkg chocolate chips 1 c. chopped nuts 1 tsp. vanilla Preheat over at 375 degrees. Cream sugar and shortening together. Add eggs and beat until fluffy. Add soda water and flour and salt. Fold in chocolate chips and nuts.Add vanilla. Bake for 10-12 minutes.
Brownies 1 1/2 c. flour 1 tsp. baking powder 1/2 c. cocoa 1/2 tsp. salt 1 c. shortening 2 c. sugar 4 eggs 1 tsp. vanilla Preheat over to 350 degrees. Sift flour,baking powder,cocoa and salt. Mix shortening,sugar,eggs, and vanilla. Add dry ingredients. Mix well. Blend in 1 c. nuts if desired. Place in well greased pan and bake for 25 minutes.
Hershey Brownies 1 can Hershey’s syrup 1 can sugar 1 can oil 1 can flour 1/2 tsp. salt 4 eggs 1 tsp. vanilla Measure everything in the Hershey’s can. Mix all ingredients together. Bake in 9 x 13 pan for 30 minutes at 350 degrees.
7 Layer Bars Melt 1 stick butter or oleo in 9 x 13 pan. Add in layers in order: 1 c. crushed graham crackers 1 6oz. pkg. choc. chips 1 sm. pkg. butterscotch chips 1 c. chopped nuts 1 c. coconut Drizzle one can sweetened condensed milk over the top. Bake at 350 degrees for 30 minutes.
Monster Cookies 6 eggs 2 c. brown sugar 2 Tbsp. vanilla 3 c. peanut butter 1 c. oleo 9 c. quick oatmeal 4 tsp. soda 1/2 lb. M&Ms 1/2 lb. nuts 1 c. chocolate chips Mix and drop by ice cream scoop on cookie sheet. Flatten with a fork dipped in sugar. Bake at 350 degrees for 10 minutes
Chocolate Chip Cookies 1 cup butter flavored shortening 3/4 cup white sugar 3/4 cup brown sugar 2 eggs 2 teaspoons Mexican vanilla extract 2 1/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 2 cups milk chocolate chips Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, cream together the butter flavored shortening, brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla .Combine the flour, baking soda and salt; gradually stir into the creamed mixture. Finally, fold in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven, until light brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely..
Famous Amos Chocolate Chip Cookies 1 cup white sugar 1 cup packed light brown sugar 1 cup butter 1 cup vegetable oil 1 egg 1 tablespoon milk 4 cups all-purpose flour 1 teaspoon salt 1 teaspoon cream of tartar 1 teaspoon baking soda 1 teaspoon vanilla extract 1/2 cup chopped walnuts 2 cups semisweet chocolate chips Thoroughly cream sugars, margarine, oil, egg, milk and vanilla. Add dry ingredients, nuts and chocolate chips. Drop by teaspoon onto ungreased cookie sheets. Bake at 350 degrees F (175 degrees C) for 8-12 minutes. (Cookies are light in color)
Rocky Road Crescent Bars 1 (8oz) can refrigerated crescent dinner rolls (Pillsbury) 1/2 cup sugar 3/4 cup peanut butter 1 (8 oz) pkg. cream cheese, softened 1/2 cup corn syrup 1 teaspoon vanilla 1 egg 1 1/2 cups miniature marshmallows 3/4 cup salted peanuts or other nuts, chopped 1 (6oz) pkg (1 cup) semi-sweet chocolate chips Heat oven to 375 degrees. Unroll dough into 2 long rectangles. Place in ungreased 13x9 inch pan. Press over bottom to form crust. Firmly press perforations to seal. Bake at 375 for 5 minutes. Combine sugar, peanut butter, cream cheese until smooth. Stir in corn syrup, vanilla and egg, mix well. Pour mixture over partially baked crust - spread out evenly. Sprinkle with marshmallows, peanuts and choc chips. Return to oven and bake an additional 25-30 minutes or until filling is firm to touch. Refrigerate 1-2 hours. Cut into bars. Store in refrigerator.
Caramel Chocolate Bars 1/4 cup butter, melted 1 2-layer pkg. yellow cake mix 2/3 cup evaporated milk-sm. can 1/2 cup chopped nuts 1/2 cup semi-sweet chocolate pieces 1/2 cup caramel topping Combine the dry cake mix with the nuts in a mixing bowl. Stir in evaporated milk and melted butter. Spread half the cake mixture in a greased 9"x13" pan. Bake 10 minutes. Remove and sprinkle chocolate chips over hot crust. Drizzle the caramel topping over the chocolate pieces. On top of this drop teaspoonfuls of remaining cake mixture. Bake 20-25 minutes. Cool. Loosen sides of pan and cut into bars while still warm.
Chocolate Coconut Congo Bars Cooking spray 1 cup + 2 TBLS unsifted all-purpose flour 1/2 tsp baking soda 1/4 tsp salt 1/2 cup (1 stick) unsalted butter, softened 2/3 cup packed light-brown sugar 1 large egg 2 tsp vanilla extract 1 cup sweetened flaked coconut 3/4 cup semisweet mini chocolate chips 1/2 cup toasted almonds, chopped Preheat oven to 350 degrees F. Line 8-inch square baking pan with foil, extending foil beyond 2 sides of pan. LIghtly coat with cooking spray. In small bowl mix flour baking soda and salt. In another small bowl with electric mixer, beat butter and brown sugar on medium speed 2 minutes. Beat in egg and vanilla. On low speed, beat in flour mixture just until blended. Stir in all but 3 TBS of the coconut; stir in mini chips and almonds. Spread in prepared pan, sprinkle with remaining coconut. Bake 30-32 minutes, until wooden pick inserted in center comes out with moist crumbs attached. let cool completely in pan or rack. Lift by foil ends, transfer to cutting board. Cut into 16 squares.
Chocolate Double Dipped Brownies 3/4 cup sugar 1/3 cup butter or margarine 2 tablespoons water 4 cups (24 ounces) semisweet chocolate chips, divided 1 teaspoon vanilla extract 2 eggs 3/4 cup all purpose flour 1/2 teaspoon salt 1/4 teaspoon baking soda 2 tablespoons shortening 1/2 cup chopped pecans, toasted In a saucepan over medium heat, bring sugar, butter and water to a boil; remove from the heat. Stir in 1 cup of choc. chips and vanilla; stir until smooth. Cool for 5 minutes. Beat in eggs, one at a time, until well mixed. Combine flour, salt and baking soda; stir into chocolate mixture. Stir in another cup of chips. Pour into a greased 9 in square baking pan. Bake at 325 for 35 minutes. Cool completely. Place in the freezer for 30-40 minutes (do not freeze completely). Cut into bars. In a microwave or double boiler, melt remaining chips with shortening; stir until smooth. Using a small fork, dip brownies to completely coat; shake off excess. Place on waxed paper-lined baking sheets; immediately spinkle with nuts. Allow to harden. Store in an airtight container in a cool place Yield: 3 dozen.
Chocolate Shortbread 1/4 Cup Cocoa 1/2 Cup Powdered Sugar 1 Cup Unsalted Butter -- cut in 1-in. cubes 2 Cups Flour Preheat oven to 350. Put all ingredients in a food processor and process until a ball of dough forms. Roll out the dough to 1/4-inch thickness and cut into pieces (rectangular). Place on ungreased cookie sheets and bake 13-15 minutes. Makes about 36.
Chocolate Almond Biscotti 1 cup toasted almonds, chopped 1cup sugar 2/3 cup cocoa 4 Tbsp butter 2 tsp baking powder 1 ˝ tsp almond extract 1 tsp vanilla extract ˝ tsp baking soda ˝ tsp salt 2 eggs flour Preheat oven to 350F. In a large bowl, mix sugar, cocoa, butter, baking powder, almond extract, vanilla extract, baking soda, salt, eggs, and 1 cup flour. Mix on medium until blended, scraping down sides. Stir in almonds and 1/4 cup flour. Grease cookie sheet. Divide dough in half. On lightly floured surface, shape each piece into an 8 inch be 2 ˝ inch loaf. Bake 35 to 40 minutes until a toothpick inserted in center of loaf comes out clean. Allow loaves to cool 10 minutes. Cut into 1/2inch slices. Arrange cut side down on cookie sheet. Bake 5 minutes and remove to wire rack.
CHOCOLATE SUGAR COOKIES 3 Squares BAKER'S Unsweetened -- Chocolate 1 cup Butter or margarine 1 cup Sugar 1 Egg 1 teaspoon Vanilla 2 cups All-purpose flour 1 teaspoon Baking soda 1/4 teaspoon Salt Additional sugar Microwave chocolate and margarine in large microwavable bowl on HIGH 2 minutes or until margarine is melted. Stir until chocolate is completely melted. Stir 1 cup sugar into melted chocolate mixture until well blended. Stir in egg and vanilla until completely blended. Mix in flour, baking soda and salt. Refrigerate 30 minutes. Heat oven to 375'F. Shape dough into 1" balls; roll in additional sugar. Place, 2" apart, on ungreased cookie sheets. (If flatter, crisper cookies are desired, flatten balls with bottom of drinking glass.) Bake 8-10 minutes or until set. Remove from cookie sheets to cool on wire racks. Makes about 3 1/2 dozen cookies.
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