Chocolate Almond Bars 1 pkg. chocolate wafers (9ozs.), crushed 1 cup finely chopped blanched almonds, toasted 1 cup sifted powder sugar 1/3 cup creme de cacao or other chocolate flavored liquer 1/4 cup light corn syrup 1 lb. white almond bark or white chocolate 2 squares (1 oz. each) semi-sweet chocolate Combine first 5 ingredients in a large bowl; stir well. Pour chocolate crumb mixture into a well greased 8x8-inch pan. Place white chocolate in a microwave-safe bowl and microwave 1 min. on high; continue cooking 1 to 1 1/2 min. until melted. Top crumb mixture with melted white chocolate. Melt semi-sweet chocolate in a small glass measuring cup 1 minute or until melted; let cool slightly. Drizzle semi-sweet chocolate over the top and cut through it with a knife for a marbled look. Store in an airtight container. Makes 4 doz.
Chocolate Butter Cookies 1/2 cup sugar 1/4 cup butter, softened 1 egg yolk 1 tsp. almond extract 1 1/2 cups all-purpose flour 1/8 cup unsweetened cocoa Heat oven to 375. In large bowl combine all ingredients except flour and cocoa. Beat at medium speed until light and fluffy (2-3 minutes). Gradually add flour and cocoa until well mixed (2 - 3 min.). Shape rounded tsp. as desired (1" balls, 2"-3" logs, balls flattened, balls with indentations, etc.) or use cookie press. Place 1" apart on cookie sheets. Bake for 7-9 minutes or until set. Cool. Decorate with melted chocolate chips, melted almond bark, nuts, colored sugars, candied fruit, candies, maraschino cherries, etc. Yield: 3 dozen.
Chocolate Cheesecake Bars 1 cup graham cracker crumbs 1/3 cup butter, melted 1/4 cup firmly packed brown sugar 1 package (8 ounces) cream cheese 2 eggs 1/2 cup granulated sugar 1 tablespoon flour 3 tablespoons cocoa 1/2 teaspoon vanilla 2 tablespoons butter 1 cup powdered sugar 1 package (3 ounces) cream cheese 1/2 teaspoon vanilla Heat oven to 350. Combine graham crackers, butter and brown sugar and press into ungreased 8x8 pan. Bake for 10 minutes. Beat cream cheese until smooth. Add sugar, cocoa, eggs, flour and vanilla. Mix well after each addition. Pour over baked crust. Bake for 30 minutes and cool to room temperature. Combine butter and cream cheese. Beat until well blended. Add powdered sugar and vanilla. Beat until smooth. Spread over filling. Cut into bars. Refrigerate.
Chocolate Pinwheel Cookies 1/2 c soft shortening 3/4 c sugar 1 egg 1 Tbs milk 1 tsp vanilla 1 1/4 c sifted flour 1/4 tsp baking powder 1/4 tsp salt 1 square unsweetend chocolate (1 ounce), melted and cooled Mix shortening, sugar and egg together. Stir in milk and vanilla. Sift remaining dry ingredients together and stir into mixture. Divide dough into equal parts. Add chocolate and blend until incorporated uniformly. Chill dough. Roll out white dough into a 9 by 12 inch rectangle. Roll out the chocolate dough the same size, and lay over the white dough. Roll the double layer of dough gently until 3/16 of an inch thick. Roll up tightly, beginning at the wide end, into a roll 12 inches long and 2 inches in diameter. Chill dough. Slice 1/8 of an inch thick. Place slices a bit apart on a lightly greased cookie sheet. Bake 10 to 12 minutes in a 350 degree oven.
Chocolate Snowballs 1 1/4 cups butter 2/3 cup white sugar 1 teaspoon vanilla extract 2 cups all-purpose flour 1/8 teaspoon salt 1/2 cup unsweetened cocoa powder 2 cups chopped pecans 1/2 cup confectioners' sugar In a medium bowl, cream butter and sugar until light and fluffy. Stir in the vanilla. Sift together the flour, salt and cocoa, stir into the creamed mixture. Then stir in the nuts until well blended. Cover and chill for at least 2 hours. Preheat oven to 350 degrees F (175 degrees C). Roll chilled dough into 1 inch balls. Place on an unprepared cookie sheet about 2 inches apart. Bake for 20 minutes in the preheated oven. Roll in confectioners' sugar when cooled.
Chocolate Streusel Bars 1 3/4 cups flour 1 1/2 cups powdered sugar 1/2 cup unsweetened cocoa powder 1 cup butter or margarine 8 oz cream cheese, softened 14 oz can sweetened condensed milk 1 egg 2 teaspoons vanilla 1/2 cup chopped nuts Preheat oven to 350F. In large bowl, combine flour, sugar and cocoa. Cut in margarine until crumbly (mixture will be dry). Reserving 2 cups crumb mixture, press remainder firmly on bottom of 13x9" baking pan. Bake 15 minutes. In large bowl, beat cream cheese until fluffy. Gradually beat in condensed milk until smooth. Add egg and vanilla; mix well. Pour over prepared crust. Combine nuts with reserved crumb mixture; sprinkle over cheese mixture. Bake 25 minutes or until bubbly. Cool then chill. Cut into bars. Store covered in refrigerator.
Chocolate Wafer Cookies 2 c margarine 2 1/2 c sugar 3 Whole eggs 2 teaspoons vanilla extract 5 c flour 1 teaspoon baking soda 1 1/4 c cocoa powder Cut four 14 x 12-inch pieces of waxed paper or plastic wrap; set aside. In a large bowl, beat margarine, sugar, eggs, and vanilla until light & fluffy. In a medium bowl, combine flour, baking soda and cocoa powder. Gradually stir flour mixture into sugar mixture until evenly distributed. Divide dough into 4 equal pieces. Shape each piece into an 8 to 10-inch roll. Wrap each roll in 1 piece of waxed paper or plastic wrap. Place wrapped rolls in plastic freezer container with a tight-fitting lid, or wrap airtight in a 14 x 12-inch piece of heavy-duty foil. Label with date and contents. Store in freezer. Preheat oven to 350F degrees. Lightly grease 2 large baking sheets. Slice frozen dough 1/4-inch thick. Arrange slices on prepared baking sheets about 1/2-inch apart. Bake 8 to 10 minutes until cookies are set on edges and slightly firm on top. Reemove cookies from baking sheets. Cool on racks.
Cocoa Marshmallow Cookies 1 cup sugar 1 egg 1/2 cup shortening 1 teaspoon vanilla 1/4 cup milk 1 3/4 cups flour 1/2 teaspoon baking soda 1/2 cup cocoa 18 marshmallows, cut in half Cream sugar and shortening. Add egg, vanilla and milk. Mix in flour, baking soda and cocoa. Drop by teaspoonfuls onto greased cookie sheets. Bake at 350 degrees for 8 min. Remove from oven. Press a marshmallow half on each cookie. Bake 1 min. longer.
Reese’s Chewy Chocolate Cookies 2 c. flour 3/4 c. Hershey’s cocoa 1 tsp. baking soda 1/2 tsp. salt 1 1/4c. butter or margarine,softened 2 c. sugar 2 eggs 2 tsp. vanilla extract 1 pkg. (10 oz.) Reese’s peanut butter chips Heat over to 350 degrees. Stir together flour,cocoa, baking soda and salt. In large bowl,beat butter and sugar with electric mixer until light and fluffy. Add eggs and vanilla; beat well. Gradually add flour mixture,beating well. Stir in peanut butter chips . Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8 to 9 minutes. (Do not underbake; cookies will be soft. They will puff while baking and flatten while cooling.) Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 4 1/2 doz.
Reese’s Cookies 2 c. flour 1 tsp. baking soda 1 c. shortening OR 3/4 c. butter or marg., softened 1 c. sugar 1/2 c. packed light brown sugar 1 tsp. vanilla 2 eggs 1 pkg. (10oz.) Reese’s peanut butter chips 2/3 c. Hersheys semi-sweet chocolate chips or milk chocolate chips Heat over to 350 degrees. Stir together flour and baking soda. In large bowl, beat shortening,sugar, brown sugar, and vanilla with an electric mixer until creamy. Add eggs, beat well. Gradually add flour mixture, beating well. Stir in chips. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.
Toll House Mud Bars 1 cup plus 2 tbsp all-purpose flour 1/2 tsp baking soda 1/2 tsp salt 1/2 cup butter, softened 3/4 cup brown sugar, firmly packed 1 tsp vanilla 1 eggs 12 oz semi-sweet chocolate chips, divided 1/2 cup chopped nuts (optional) Preheat oven to 375. In a small bowl, combine flour, baking soda, and salt; set aside. In a large bowl, combine butter, brown sugar, and vanilla. Beat until creamy. Add egg; beat well. Gradually add flour mixture. Stir in 1 1/3 cups chocolate chips and nuts. Spread into foil lined 9" square pan. Bake 23-25 min. Sprinkle rest of chocolate chips on top. Spread evenly when shiny. When cool, chill 5-10 minutes to set chocolate.
Spiders 6 oz (1 cup) semisweet chocolate chips 6 oz (1 cup) butterscotch pieces 1 cup peanuts 1 1/2 cup crispy Chinese noodles Melt chocolate and butterscotch. Mix in peanuts and noodles. drop by spoonfuls on waxed paper. Let cool. Original Toll House Chocolate Chip Cookies Submitted by Fishwife 2 1/4 cups all-purpose Flour 1 tsp. Baking soda 1 tsp. Salt 1 cup (2 sticks) Butter or Margarine, softened 3/4 cup Sugar 3/4 cup packed Brown Sugar 1 tsp. Vanilla extract 2 Eggs 2 cups(12 oz. pkg.) Nestle Toll House Semi-Sweet Chocolate Morsels 1 cup chopped Nuts Combine flour, baking soda and salt in small bowl. Beat butter, sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. Bake in preheated 375 degree oven for 9-11 minutes or until golden brown. Let stand for 2 minutes, remove to wire racks to cool completely. Makes about 5 dozen cookies
Chocolate Chunk Brownies (submitted by Chinnie from better homes and gardens) Ingredients 1 2.2-ounce bar milk chocolate, coarsely chopped 1/3 cup white baking pieces 1/2 cup butter or margarine 2 ounces unsweetened chocolate 1 cup granulated sugar 2 eggs 1 teaspoon vanilla 2/3 cup all-purpose flour Powdered sugar (optional) Directions: 1. Grease a 9x9x2-inch baking pan and set aside. In a medium saucepan melt butter and chocolate over low heat. Stir in sugar, eggs, and vanilla. Using a wooden spoon, beat lightly by hand just until combined. Stir in flour. Stir in chopped chocolate bar and white baking pieces. Spread batter in prepared pan. 2. Bake in a 350 degree F. oven for 20 minutes. Cool on a wire rack. Cut into bars. If desired, sprinkle with powdered sugar. Makes 16 bars.
Chocolate Almond Biscotti 1/2 c Butter or margarine softened 1 1/4 c Sugar 2 Eggs 1 ts Almond extract 2 1/4 c All-purpose flour 1/4 c Hershey's Cocoa -OR- European Style Cocoa 1 ts Baking powder 1/4 ts Salt 1 c Sliced almonds Additional sliced almonds (optional) Chocolate Glaze: 1 c Hershey's Semi-Sweet Chips 1 tb Shortening* White Glaze: 1/4 c Premier White Chips (Hershey's) 1 ts Shortening *(do not use butter, margarine or oil in Glaze recipes). Heat oven to 350 degrees F. In large bowl, beat butter and sugar until well blended. Add eggs and almond extract; beat until smooth. Stir together flour, cocoa, baking powder and salt; blend into butter mixture, beating until smooth. (Dough will be thick.) Using wooden spoon, work almonds into dough. Divide dough in half. With lightly floured hands, shape each half into rectangular log about 2 inches in diameter and 11 inches long; place on large ungr eased cookie sheet, at least 2 inches apart. Bake 30 minutes or until logs are set. Remove from oven; cool on cookie sheet 15 minutes. Using serrated knife and sawing motion, cut logs into 1/2-inch diagonal slices. Discard end pieces. Arrange slices, cut sides down, close together on cookie sheet. Bake 8 to 9 minutes. Turn each slice over; bake an additional 8 to 9 minutes. Remove from oven; cool on cookie sheet on wire rack. Dip end of each biscotti in Chocolate Glaze or drizzle glaze over entire cookie. Drizzle White Glaze over chocolate glaze. Garnish with additional almonds, if desired. About 2-1/2 dozen cookies. Chocolate Glaze: In small microwave-safe bowl, place 1 cup Hershey's Semi-Sweet Chocolate Chips and 1 tablespoon shortening (do not use butter, margarine or oil). Microwave at HIGH (100%) 1 to 1-1/2 minutes or until smooth when stirred. About 1 cup glaze. White Glaze: In small microwave-safe bowl, place 1/4 cup Hershey's Premier White Chips and 1 teaspoon shortening (do not use butter, margarine or oil). Microwave at HIGH (100%) 30 to 45 seconds or until smooth when stirred. About 1/4 cup glaze.
Peanut Butter Chocolate Rice Krispie Treats 2 c Sugar 2 c Corn syrup 18 oz Peanut butter 8 c Rice krispies 6 oz Butterscotch morsels 6 oz Semi-sweet chocolate chips Bring sugar and syrup to a boil. Add peanut butter and cook, stirring until well blended. Remove from heat and pour hot mixture over cereal. Mix quickly and thoroughly. Spread in a greased 9x12x2 inch pan. Sprinkle butterscotch and chocolate morsels over top. Press morsels into bar mixture lightly with spoon. When cool, cut into bars and store at room temperature.
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