Chocolate Caramel Turtles

FB Source: Crystal Hebner

Ingredients:

1 (8 oz) package caramels
2 T heavy cream
1 cup pecan halves, salted
1 pound Ambrosia milk chocolate, melted or
16 (1 oz) squares semi-sweet chocolate

Directions:

1. In top of a double boiler over hot water, melt caramels in heavy cream.
2. Arrange pecans halves in groups of 4-5 on a greased waxed paper.
3. Spoon caramel mixture into a small mound in the middle of the nuts. The caramel should partially cover the nuts to keep them in place. Let stand until caramel is set.
4. In top of a double boiler, over hot water, melt chocolate, stir gently.
5. Using a small spoon, coat caramel with melted chocolate.
6. Let stand until chocolate is firm or refrigerate 30 mins.

Toffee - A Signature Recipe

ORIGINAL Source: The Yummy Life

Step-by-step directions can be found here: 

http://www.theyummylife.com/Toffee

Ingredients:
1 cup unblanched (skin on) whole almonds
1 cup butter
1 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
1 (12 oz.) package milk chocolate chips (2 cups)
1/4 cup finely chopped pecans

Directions:

1. Toast almonds by spreading them in a single layer on a plate and microwaving on high for 2-3 minutes (stir after each minute). 
2. On foil-lined baking sheet, arrange almonds in a single layer over an area measuring approx. 13x9 inches. 
3. In a heavy 2-quart saucepan combine butter, sugar, vanilla, and salt. Cook over med-high heat, stirring constantly with a clean, dry wooden spoon till butter is melted. Continue cooking and stirring for approx. 7-10 min. till candy is the color of the brown skin of the almonds; it will start smoking slightly. 
4. Immediately pour candy, without scraping pan, over almonds, covering all nuts. 
5. Sprinkle chocolate chips evenly over the hot candy. Wait 1 minute and spread the melted chocolate until it is smooth. 
6. Sprinkle with pecans. 
7. Let cool and break into pieces. Store in a tightly covered container in cool place or refrigerator.  

Turtle Cookie Bars

FB Source: Sara Karels Spiering

Ingredients:
Crust:
2 cups all-purpose flour
1 cup firmly packed brown sugar
1/2 cup butter, softened

2nd Layer:
1 cup pecan halves or chopped pecans
2/3 cup butter
1/2 cup firmly packed brown sugar
1 cup milk chocolate morsels

Directions:

1. Preheat oven to 350 degrees.
2. Combine first 3 ingredients in a mixing bowl; beat at medium speed with an electric mixer until blended. Pat mixture firmly into an ungreased 13x9 inch pan.
3. Arrange pecans over crust.
4. Combine 2/3 cup butter and 1/2 cup brown sugar in a saucepan; bring to a boil over medium high heat, stirring constantly. Cook 3 minutes, stirring constantly. Pour mixture over pecans. Bake at 350 degrees for 15-17 minutes or until golden and bubbly.
5. Remove from oven; sprinkle with chocolate morsels. Let stand 2-3 minutes or until slightly melted. Gently swirl chocolate with a knife, leaving some morsels whole (do not spread). Let cool on a wire rack at room temperature until chocolate is set. Cut into squares.

yummy in moderation

If you love chocolate, caramel, and pecans this a good one. This recipe comes from Southern Living Best Desserts.

Reese's Peanut Butter No-Bake Bars

FB Source: Dakota Ayita Mullen

ORIGINAL Source: I Heart Naptime

Ingredients:
1 cup salted butter (melted)
2 cups graham cracker crumbs
1/4 cup brown sugar
1 3/4 cup powdered sugar
1 cup peanut butter
1/2 tsp. vanilla
1 (11 oz) bag milk chocolate chips

Directions:

1. Combine all ingredients, except chocolate chips in a medium sized bowl. Stir until the mixture is smooth and creamy.
2. Pour peanut butter mixture into a 9 x 13 pan.
3. Melt chocolate chips in the microwave (at 50% power) for 1-2 minutes. Stir chocolate and pour over the peanut butter mixture. Spread chocolate with a spatula. To even out chocolate, tap pan on the counter.
4. Refrigerate bars for one hour. Cut while bars are still cool. Enjoy

Frozen S'mores

FB Source: Pampered Chef with Cathy Zastoupil

Ingredients:
18 graham cracker squares (9 sheets or about 1 1/2 cups)
1/3 c. butter
1/2 c. milk chocolate chips
1/4 c. whipping cream
2 c. mini marshmallows
1 1/2 c. cold milk
1 box (4 servings, 3.9 oz) instant chocolate pudding
1 (8 oz) container of Cool Whip (thawed in fridge)
1/4 c. mini chocolate chips (as topping)

Directions:

1. Crush graham crackers into fine crumbs.
2. Melt butter and add to graham crackers, mixing until well combined to make crust.
3. Prepare muffin tin by placing disks of parchment paper into the bottom of each cup.
4. Evenly divide crust mixture into all 12 cups, saving about 1/4 cup to use as topping later.
5. Place milk chocolate chips and whipping cream into a small bowl and microwave in 30 second increments, stirring in between, until melted and smooth.Spoon chocolate into a zip top bag, cut a tip off and evenly pipe chocolate into the center of each cup, on top of the crust.
6. Divide Marshmallows among cups.
7. Mix cold milk with pudding on medium speed for 2 minutes. Fold in 1/2 of the Cool Whip container (the rest will be used as topping).
8. Spoon filling into a large zip top bag (and ZIP it or you might have a mess!) Clip a corner off and pipe pudding into each cup evenly. Try to pipe it in between the marshmallows so that the whole cup is filled. I did have a little left over (which was really tasty straight out of the bag!)
9. Use a knife to smooth the tops level with the top of the pan.
10. Freeze for at least a couple of hours.
11. Allow the pan to warm just a bit before popping each dessert cup out. 
12. For topping, I just piped a little bit of the left over Cool Whip on each dessert using a decorating tip. Then I sprinkled the remaining crust and mini chocolate chips on top.
13. Serve cold right away– or put them in a sealed container and freeze until you are ready to serve

Rice Krispies Rollups

FB Source: Cheryle Pestana

Ingredients:
¼ cup butter, melted
10½ ounces mini marshmallows
5½ cups Rice Krispies
1½ cups milk chocolate chips
½ cup peanut butter

Directions:

1. Melt butter in a 6 quart kettle, add marshmallows. Melt completely over low heat.
2. Add the Rice Krispies. Mix well.
3. Spread evenly into a greased 10½ x 15½ baking sheet.
4. In a microwave safe bowl combine chocolate chips and peanut butter. Melt at 1 minute intervals until completely melted, stirring after each minute.
5. Spread on top of Rice Krispies mixture. Let set in a cool place till chocolate mixture sets up. Be careful not to let the chocolate get too hard, it will not make a neat roll if you do.
6. Loosen all around with a metal spatula. Roll, starting on the long side. Sprinkle the roll with seasonal sprinkles if desired. Slice and enjoy! 

Can be wrapped in Saran Wrap for storage if needed.

Paula Deen's 5-Minute Fudge

FB Source: Rose Blackledge-Krimminger

Ingredients:

1 2/3 cups white sugar
2/3 cup evaporated milk
1 Tbsp unsalted butter
1/2 tsp salt
1 (6 ounce) packages milk chocolate chips
16 large marshmallows
1 tsp pure vanilla extract
1 cup chopped nuts

Directions:

1. Combine sugar, milk, butter and salt in a medium sized saucepan. Bring to a boil, cook 5 minutes, stirring constantly. 
2. Add in chocolate chips; cook until melted. 
3. Remove from heat; stir in marshmallows, vanilla and nuts. Mix well. 
4. Pour into a 8-inch pan. 
5. Cool cut into squares.

Prep Time: 5 mins

Total Time: 15 mins 
Servings: 20-30
About This Recipe
"Paula Deen is a wonderful cook. She makes down home comfort food. Everything she makes is mouth watering. This fudge is very good and easy to make!"

Stacie says: "I don't know if this REALLY comes from Paula Deen or not. I did a search of her website and couldn't find a '5-Minute' recipe for anything. So, take the purported source with a grain of salt. ;)"

Snickers Fudge

Source: Kimberly Crum

ORIGINAL SOURCE: Somewhere in the Middle

Ingredients:

First Layer:
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup peanut butter
 

Second Layer:
4 tablespoons butter
1 cup granulated sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow creme
1/4 cup peanut butter
1 teaspoon vanilla
1 1/2 cups chopped salted peanuts

Third Layer:
14 ounce package caramel cubes
1/4 cup heavy cream

Fourth Layer:
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

Directions:

First Layer Prep:

1. Lightly spray 9×13 baking pan with cooking spray.
2. Over medium heat, melt milk chocolate chips, peanut butter, and butterscotch chips in small saucepan.
3. Stir together until completely melted and smooth, then pour into the baking pan. Spread the mixture evenly with a spatula, then refrigerate until set.

Second Layer Prep:

1. Melt butter over medium-high heat in saucepan.
2. Add sugar and evaporated milk and bring to boil.
3. Cook for 5 minutes, stirring constantly.
4. Remove from the heat and quickly mix in marshmallow creme, peanut butter, and vanilla.
5. Add peanuts to mixture and spread evenly over chocolate layer.
6. Refrigerate until set.

Third Layer Prep:

1. Melt caramels and heavy cream over low heat until smooth.
2. Pour over peanut mixture and refrigerate until set.

Fourth Layer Prep:

1. Repeat step one.
2. Melt chocolate chips, butterscotch chips, and peanut butter over low heat until smooth.
3. Pour over caramel layer and refrigerate for at least one hour before cutting.

No-Bake Peanut Butter Bars

Bernice Salerno

Ingredients:
1 cup salted butter (melted)
2 cups graham cracker crumbs
1/4 cup brown sugar
1 3/4 cup powdered sugar
1 cup peanut butter
1/2 tsp. vanilla
1 (11 ounce) bag milk chocolate chips

Directions:

1. Combine all ingredients, except chocolate chips in a medium sized bowl. Stir until the mixture is smooth and creamy.
2. Pour peanut butter mixture into a 9x13 pan.
3. Melt chocolate chips in the microwave for 1-2 minutes. Stir chocolate and pour over the peanut butter mixture. Spread chocolate with a spatula. 
4. Refrigerate bars for one hour. Cut while bars are still cool

Peanut Butter Crunch Bon Bons

Melanie Rowland Poynter

Ingredients:
2 cup creamy peanut butter
3 cup rice krispies
1lb (3cup) powdered sugar
1/4 cup melted butter

2-3 bags milk chocolate chips

Directions:

1. Mix peanut butter, rice crispy cereal, powdered sugar and melted butter together well.
2. Melt chocolate chips, either in a double boiler or in a microwave safe bowl in the microwave.
3. Make balls and dip in melted milk chocolate chips.
4. Put on cookie sheets in fridge to harden.

Billion Dollar Bar

Cathy Greek

Bottom Chocolate Layer:

1 cup milk chocolate chips (or half semi-sweet)
1/3 cup butterscotch chips
1/3 cup peanut butter
Melt milk chocolate chips, butterscotch chips and peanut butter in a pan over low heat; stirring constantly. Pour mixture into a 9 x 13″ baking pan lightly coated with nonstick spray or lined with plastic wrap which is long enough to drape over sides of the pan. Spread mixture and place in the refrigerator for 30 minutes.

Nougat Layer:
4 Tbsp butter
3/4 cup sugar
1/4 cup light brown sugar
1/4 cup evaporated milk
1-1/2 cups marshmallow creme
1/3 cup peanut butter
1-1/2 cups chopped salted peanuts (optional)
Melt butter over medium heat in pan; add sugars and evaporated milk; bring to a boil, and cook additional 5 minutes while stirring. Remove from the heat and add marshmallow creme and peanut butter. Pour over the bottom layer and gently spread mixture. If you use peanuts, scatter across the top. Place in the refrigerator for 15 - 30 minutes.

Caramel Layer:
14-ounce pkg caramel candy
1/4 cup cream
1 Tbsp butter
Place the unwrapped caramel candy, butter, and cream in a medium saucepan. Place over low heat and stir until the mixture has completely melted and is smooth. Pour in the pan and quickly spread over nougat layer. Place in the refrigerator for 15 - 30 minutes.

Top Chocolate Layer:
1 cup milk chocolate chips (or half semi-sweet)
1/3 cup butterscotch chips
1/3 cup creamy peanut butter
Melt milk chocolate chips, butterscotch chips, and peanut butter in a pan over low heat, stirring consistently. Pour over the caramel layer and spread. Place in the refrigerator for at least 1 hour before cutting into squares. Store in an air-tight container.

NOTE: I have substituted peanut butter chips for the butterscotch chip in one or both layers. Even though you can't see the peanuts, they are in this batch.

The gentleman who gave me this recipe told me he’d been making candy for over 45 years and this was the Billion Dollar Bar as far as he was concerned. He’d made divinity, all sorts of fudge, tempered chocolate, spun sugar, and pulled taffy, but this is his favorite.

Gluten-Free Baked Oatmeal Casserole

Sylvia Gaitan Gonzales

Gluten-Free Baked Oatmeal Casserole

Total Time: 50 minutes
Serves: 6

Ingredients
2 cups gluten-free rolled oats
1/3 cup brown sugar
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup walnut pieces {pecans should work}
1 cup raspberries {any berries work}
1/2 cup milk chocolate chips
2 cups milk
1 large egg
3 tablespoons butter, melted
1 tablespoon vanilla extract
1 ripe banana, peeled, 1/2-inch slices

Instructions

1. Preheat oven to 375°F and generously spray the inside of a 10-1/2 by 7 inch baking dish with cooking spray and place on a baking sheet.
2. In a large bowl, mix together the oats, sugar, baking powder, cinnamon, salt, half the nuts, half the berries and half the chocolate. (Save the other half of berries, nuts and chocolate for the top of the oatmeal).
3. In another large bowl, whisk together the milk, egg, butter and vanilla extract.
4. Add the oat mixture to prepared baking dish. Arrange the remaining strawberries, walnuts and chocolate on top. Add the banana slices to the top then pour the milk mixture over everything. Gently shake the baking dish to help the milk mixture go throughout the oats.
5. Bake 35 to 40 minutes or until the top is nicely golden brown and the milk mixture has set. For an extra tasty top, sprinkle a tablespoon or so of extra brown sugar.

Enjoy!

Amazing for breakfast!!!

Chocolate Chip Pudding Cookies

FB Source: Meloni Fain Flickinger

Ingredients:
1 cup (2 sticks) Butter, softened
3/4 cup Brown Sugar
1/4 cup White Sugar
1 small pkg Instant Vanilla Pudding mix
2 eggs
1 teaspoon Vanilla Extract
2 1/4 cups All-Purpose Flour
1 teaspoon Baking Soda
1 pkg ( 12 oz) Milk Chocolate Chips

Directions:

1. Preheat oven to 375 degrees. 
2. Beat the butter, both sugars, pudding mix, eggs and vanilla in a large bowl. Beat until creamy and fluffy. 
3. Then slowly mix in flour and baking soda.
4. Stir in chocolate chips.
5. Drop by tablespoonfuls, onto an ungreased cookie sheet.
6. Bake for ONLY 9-10 minutes. 
7. Remove from oven and let cool about 10 minutes before eating.

Based on a batch of 3 dozen cookies, with 1 cookie per serving:

Nutrition Facts

Serving Size 1 cookie

Amount Per Serving

Calories  156 Calories from Fat  72

% Daily Value*

Total Fat  8.0g 12%

Saturated Fat  4.9g 25%

Trans Fat  0.0g

Cholesterol  23mg 8%

Sodium  119mg 5%

Total Carbohydrates  19.3g 6%

Sugars  13.3g

Protein  1.2g

Vitamin A 3% • Vitamin C 0% Calcium 1% • Iron 2%

Nutrition Grade F

* Based on a 2000 calorie diet

Nutritional Analysis

Bad points

• High in saturated fat
• Very high in sugar
• Contains alcohol

Christmas Eve Creamy Slow Cooker Hot Chocolate

Wrapping Mom

I see a new tradition starting this year.

Christmas Eve Creamy Crockpot Hot Chocolate - 

1.5 cups heavy cream, 
1 can of sweetened condensed milk (14oz), 
2 cups milk chocolate chips, 
6 cups of milk, 
1 tsp vanilla extract.

Yummy Hot Fudge Sauce

YUMMY HOT FUDGE SAUCE

1 can of Condensed Milk

(like Eagle Brand) - Do not use evaporated Milk

1 stick of Butter

1 tsp. Vanilla

1 cup of Milk or Semi chocolate Chips.

Mix all ingredients together in saucepan over low heat, until melted and well blended.

Store remaining Hot Fudge in jar with lid, or well sealed container.

You can keep this in your fridge for many days.  Simply warm when ready to use.

Source: http://www.getoffyourbuttandbake.com/2010/02/hot-fudge-oreo-cupcakes.html

Peanut Butter Cups

Sandra Caraway

Peanut Butter cups

If you’re looking for something quick and easy, you’ve gotta try this!

Ingredients:

16 oz semi-sweet or milk chocolate, chopped (or use chips)
2 Tablespoons unsalted butter, room temperature
1/3 cup confectioners sugar
1/2 cup creamy peanut butter

Directions:
In a small glass bowl, heat half of the chocolate in the microwave for 30-60 seconds. Remove from the microwave once the chips begin to slightly melt. Use a fork to stir until smooth, using the heat of the chocolate to melt the remaining chips entirely. If needed, re-heat in 10 second intervals until smooth. DO NOT over heat the chocolate, as it will burn and seize.

Line a muffin tin with cupcake papers. Spoon a small amount (about 2 teaspoons) of chocolate into the bottom of each paper. Tap the pan on your counter top to help smooth and spread the chocolate. Place the pan in the freezer for 15 minutes to harden the chocolate. Meanwhile, prepare the peanut butter.

In a small bowl, beat together peanut butter, butter and confectioners sugar until smooth and fluffy. Remove the pan from the freezer, and spoon a small amount of peanut butter on to the chocolate layer. Again, tap on counter top to level and spread the peanut butter. Return the pan to the freezer and allow to harden for about 15 minutes.

Repeat the first step and melt the remaining chocolate in the same manner. Spoon the top chocolate layer over the peanut butter and return to freezer.

Serve very cold, and enjoy!

Recipe Source: Adapted from Fifteen Spatulas

Peanut Butter Cheese Ball

Peggy Tackett Wicker

Ingredients:
1 package (8 ounces) cream cheese, at room temperature
1 cup powdered sugar
3/4 cup creamy peanut butter (not all-natural)
3 tablespoons packed brown sugar
3/4 cup milk chocolate chips
3/4 cup peanut butter chips
Graham cracker sticks, teddy grahams, and/or apple slices for dipping

Directions:

1. Beat cream cheese, powdered sugar, peanut butter and brown sugar in large mixer bowl until blended.
2. Spoon onto a large piece of plastic wrap; bring up all four corners and twist tightly forming into a ball shape.
3. Freeze for 1 hour 30 minutes or until firm enough to keep its shape. Place peanut butter and chocolate chips in flat dish. Remove plastic wrap from ball and roll ball into morsels to completely cover, pressing morsels into the ball if necessary.
4. Place ball on serving dish; cover and freeze for 2 hours or until almost firm. (Can be made ahead. If frozen overnight, thaw at room temperature for 20 to 30 minutes before serving.) Serve with graham cracker sticks, teddy grahams, or apple slices for dipping or spreading.

S'mores Dip

Wendy Bongalis-Royer

S'MORES DIP

Ingredients:
1 cup of milk chocolate chips
2 tbs. of milk
1¼ cups mini marshmallows
Graham crackers for dipping

Directions:
In a medium sauce pan add chocolate chips, milk and 1 cup of your mallows. Mix continuously over medium heat until melted and smooth. Using a rubber spatula, scrape chocolate mixture into a small casserole dish. Top with remaining mallows. Place dish under your oven broiler for approximately 60 seconds or until the top has started to brown. Dip your graham crackers and enjoy!

Can't wait to make this with my kids!!

Toffee Chocolate Bars

Susan Harder

Toffee Chocolate Bars

Base:
3/4 c margarine,softened
3/4 c packed brown sugar
1 1/2 c flour

Filling/Topping:
10 oz tin sweetened condensed milk
2 tbsp margarine
1 3/4 cups milk chocolate chips
1 1/3 c toffee bits

Base:
Cream together margarine,brown sugar and flour until well blended and mixture sticks together. Press into 9x13 pan. Bake at 350* for 20-25 min or until light golden. Cool while preparing filling.

Filling:
Heat sweetened condensed milk and margarine in heavy pan,stirring constantly over med heat for 5-10 min or until thickened. Spread over cooled base. Bake at 350* for 12-15 min or until golden. Sprinkle chocolate chips evenly over the top. Bake for 2 min longer or until chocolate is shiny and soft. Remove from oven. Spread chocolate evenly. Sprinkle toffee bits on top,pressing lightly into chocolate. Cool completely and cut into bars.

Block Party?? I would like to bring dessert...