Slow Cooker Candy 2

FB Source: Shelly Platt

Ingredients:

32 oz dry roasted peanuts (I think I'm going to try almonds!)
12 oz semi sweet chocolate chips
4 oz German sweet chocolate
32 oz white chocolate candy melts

Directions:

1. Place ingredients in a slow cooker as listed. Do not stir. 
2. Cook on low for 1 1/2 -2 hours - do not open the lid! 
3. After cooked, stir and drop by spoonfuls on a parchment paper or silpat lined pan. 
4. Allow to harden and store in a closed container.

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.

5-Minute Fudge

ORIGINAL Source: Nourishing Minimalism

Ingredients:
2 cups semi-sweet chocolate chips
2/3 cups sweetened condensed milk (Click here for recipe)
1 teaspoon vanilla
1 cup chopped nuts

Directions:

1. Cover a cookie sheet or 9"x13" pan with parchment paper.
2. Mix chocolate and sweetened condensed milk in a sauce pan over medium heat, stirring until melted. 
3. Remove from heat, stir in vanilla and nuts, mixing thoroughly. 
4. Pour onto parchment paper and spread into a rectangle, about 1/2 inch deep.
5. Allow to cool in refrigerator for 30 minutes. Place parchment paper and fudge on cutting board and cut into 1 inch squares.

Makes about 45 pieces.

Caramel Pretzel Chocolate Chip Cookies

FB Source: Pampered Chef with Cathy Zastoupil

Original Source: Dessert Now, Dinner Later

Ingredients:
1/2 cup (1 stick) butter, room temperature
1/4 cup plus 2 Tbsp sugar
1/4 cup plus 2 Tbsp brown sugar
1/2 tsp vanilla
1 egg
1/2 tsp salt
1/2 tsp baking soda
1 1/2 cups flour
3/4 cup stick pretzels, broken into thirds
1/2 cup caramel bits
1/2 cup semi-sweet chocolate chips

Directions:

1. In a stand mixer, cream butter with sugars. Add vanilla & egg. Incorporate & scrape bowl. 
2. Combine salt, baking soda, & flour. Gradually add to wet mixture. Mix until combined.
3. Fold in broken pretzels, caramel bits, & chocolate chips with a spatula. 
4. Spoon onto a baking sheet with parchment paper. 
5. Bake at 350*F for 11-12 minutes. 

*Makes around 2 dozen cookies.

Frozen Peanut Butter Cheesecake

FB Source: Rachael Lynn LaPlant-Avon Rep

Ingredients:
6 Tbsp butter
1 1/2 cups semi-sweet chocolate chips
2 1/2 cups crispy rice cereal
1 (8 ounce) package cream cheese, softened
1 cup sweetened condensed milk
3/4 cup creamy peanut butter
1 tsp vanilla
2 Tbsp lemon juice
1 cup frozen whipped topping, thawed
2 Tbsp hot fudge sauce
2 Tbsp creamy peanut butter

Directions:

1. In a medium microwave safe bowl, melt butter and chocolate chips in the microwave for about a minute or until melted. Stir together until combined. Add crispy rice cereal and stir well to coat.
2. Press into the bottom and up the sides of a 9-inch springform pan. You could use a pie pan but I've found that a springform pan is much easier when it comes to removing slices. Place in the freezer to chill while you make the filling (about 10 minutes).
3. In a large bowl beat cream cheese until fluffy. Add the sweetened condensed milk and peanut butter and mix until thoroughly combined.
4. Add vanilla and lemon juice and mix until combined.
5. Gently fold in the whipped topping. Pour filling into the prepared crust.
6. Heat fudge and peanut butter in two small separate bowls for 20-30 seconds or until warm. Drizzle over filling.
7. Freeze for 4-6 hours or until pie is firm. Remove the cheesecake from the freezer about 10 minutes before serving to make cutting easier. Garnish with peanut butter and chocolate candy bars

Gluten-Free Sugar-Free Peanut Butter Oatmeal Cookies

Tiffany Clarkson

NO FLOUR, NO OIL, NO WHITE SUGAR
Peanut Butter Oatmeal Cookies

Ingredients:
2 Ripe Bananas, Mashed
1/3 C. Natural Peanut Butter
2/3 C. Unsweetened Applesauce
1 Tsp. Vanilla
1/2 Tsp. Cinnamon
Dash of Ground Cloves
Dash of Ground Nutmeg
1 1/2 C. Quick or Old Fashioned Oats
1/4 C. Semi Sweet Chocolate Chips
1/4 C. Reduced Fat Unsweetened Shredded Coconut (Optional)
The “optionals” are endless, I've used raisins, craisins & unsalted Peanuts. Mix and Match or single!!!

Directions:

1. Preheat the oven to 350°F.
2. Line a baking sheet with parchment paper and set aside.
3. Mix together the bananas, peanut butter, applesauce, vanilla, and spices.
4. Add in the oats, chocolate chips,(coconut & nuts if using); stir until well combined.
5. Spoon a rounded Tbsp. of the cookie mixture onto the lined baking sheet, leaving an inch or two between each and flatten slightly.
6. Bake for 20min and allow to cool slightly. If you like a crunchier cookie, bake closer to 30min.

TIPS…
~Check ingredients on your oats to make these Gluten Free, as believe it or not…not all oats are gluten free.
~sugar~free Chocolate Chips if you can find them. I've heard Hershey has some, but I've never looked for them….I know they are out there though!!!

List of Hershey's Gluten Free sites
https://www.google.co.nz/search?sourceid=navclient&aq&oq=hersheys+gluten&ie=UTF-8&rlz=1T4SKPT_enNZ410NZ410&q=hershey%27s+gluten+free+&gs_l=hp..0.0i10l5.0.0.0.7463...........0.5tHH9quzRAc

Witch's Broomstick Cookies

Tiffany Clarkson

Make: 20 cookies

Ingredients:
1/2 cup packed brown sugar
1/2 cup butter, softened
2 tablespoons cream or milk
2 teaspoons vanilla
1 1/2 cups all-purpose flour
1/4 teaspoon salt
20 pretzel rods, about 5 inches long
2 teaspoons butter
2/3 cup semisweet chocolate chips
1/3 cups white chocolate chips, melted

Directions:

1. Heat oven to 350ºF. Mix brown sugar, butter, cream and vanilla in medium bowl. Stir in flour and salt. Shape dough into twenty 1 1/4-inch balls.
2. Place pretzel rod on ungreased cookie sheet. Press ball of dough onto the end of each pretzel rod. Press dough with fork to resemble "bristles" of broom.
3. Bake about 12 minutes or until set but not brown. Remove from cookie sheet. Cool completely on wire rack, about 30 minutes.
4. Cover cookie sheet with waxed paper. Place brooms on waxed paper. Heat butter and chocolate chips over low heat, stirring occasionally, until melted and smooth; remove from heat.
5. Spoon melted chocolate over brooms, leaving about 1 inch at top of pretzel handle and bottom halves of cookie bristles uncovered. Drizzle with melted white chocolate chips. Let stand until chocolate is set.

Mamie’s Million Dollar Fudge

Vicki DodsonHillbilly Recipes.

This recipe is over 50 years old. It belongs to Mamie Eisenhower, wife of President Dwight D. Eisenhower. Her recipe was published in many newspapers and magazines and is still being published today. This recipe is so famous that it is on file at the Dwight D. Eisenhower Presidential Library and Museum in Kansas.
I’ve been making it for about 8 years. It is good.

Mamie’s Million Dollar Fudge: 
4 ½ cups sugar
Pinch of salt
2 TBSP. butter
1 can (12 oz.) evaporated milk
12 oz. semi sweet chocolate pieces
12 oz. German Sweet Chocolate (Kraft makes a German Sweet Chocolate Baking bar)
1 pint (7 oz) marshmallow cream or fluff (same thing)
2 cups nuts (I use either pecans or walnuts)
1 tsp. vanilla extract
Directions:

Heat the sugar, butter, salt, and evaporated milk over low heat, stirring until the sugar dissolves. Bring to a hard rolling boil and turn down the heat then simmer for 6 minutes. Put chocolate bits, German chocolate, marshmallow cream, and nuts in a bowl. Pour the boiling syrup over the ingredients. Beat until the chocolate is all melted, then pour in a pan. Let stand for a few hours before cutting. Store in a tin box in a cool place, will keep for up to 6 months…longer if frozen.

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

Red Velvet Cream Cheese Brownies

My Dysfunctional Life

RED VELVET CREAM CHEESE BROWNIES

1 Duncan Hines Red Velvet cake mix
3/4 cup butter, after melted
1 egg
1/2 cup water
1 cup semi-sweet chocolate chips

Preheat oven to 325 degrees.
Mix first 5 ingredients & pour into 9 x 12 glass baking dish.

Filling:
4 ounces of cream cheese, softened
1 egg
3 tablespoons sugar
1/4 teaspoon vanilla

Pour this over & across the brownie mix. Take a knife & swirl through mix making a marbled design.
Bake for 40 to 45 minutes or until toothpick in center comes out clean. Cool completely

Homemade Samoas Bars

FB Source: Jessica Hall Zielinski
ORIGINAL SOURCE: Baking Bites

Ingredients:

Cookie Base:
1/2 cup sugar
3/4 cup butter, softened
1 large egg
1/2 tsp vanilla extract
2 cups all purpose flour
1/4 tsp salt

Topping:

3 cups shredded coconut (sweetened or unsweetened)
12-oz good-quality chewy caramels
1/4 tsp salt
3 tbsp milk
10 oz. dark or semisweet chocolate (chocolate chips are ok)

Directions:
Cookie Base:

1. Preheat oven to 350F. 
2. Lightly grease a 9×13-inch baking pan, or line with parchment paper.
3. In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract. 
4. Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand. The dough does not need to come together. 
5. Pour crumbly dough into prepapred pan and press into an even layer.
6. Bake for 20-25 minutes, until base is set and edges are lightly browned. 
7. Cool completely on a wire rack before topping.

Topping:

1. Preheat oven to 300. 
2. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.
3. Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
4. Put dollops of the topping all over the shortbread base. Using the spatula, spread topping into an even layer. Let topping set until cooled.
5. When cooled, cut into 30 bars with a large knife or a pizza cutter (it’s easy to get it through the topping).
6. Once bars are cut, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. 
7. Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper. 
8. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziploc bag with the corner snipped off and drizzle bars with chocolate to finish.
9. Let chocolate set completely before storing in an airtight container.

Makes 30 bar cookies.

Chocolate Peanut Butter Bars

Hillbilly Recipes

Chocolate Peanut Butter Bars

2 cups quick-cooking oats
1 3/4 cups firmly packed light brown sugar
1 1/2 cups All Purpose Flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup butter
1/2 cup chopped peanuts
1 cup (6 oz. pkg.) semi-sweet chocolate chips
1 large egg, beaten
1 (14 oz.) can Sweetened Condensed Milk
1/2 cup Creamy Peanut Butter

HEAT oven to 350°F. Combine oats, brown sugar, flour, baking powder and baking soda in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles fine crumbs. Stir in peanuts.
RESERVE 1 1/2 cups crumb mixture. Stir egg into remaining crumb mixture. Press onto bottom of 13 x 9-inch baking pan.
BAKE 15 minutes.
STIR together sweetened condensed milk and peanut butter in small bowl until well combined. Pour evenly over partially baked crust.
STIR together reserved crumb mixture and chocolate chips. Sprinkle evenly over peanut butter layer.
BAKE an additional 15 minutes. Cool. Cut into bars.

Strawberries and Cream Pie

The Webchef

Strawberries and Cream Pie

1 cup semi-sweet chocolate chips
3 tsp shortening
1 Oreo pie crust (I have also used a graham cracker crust and both options are fabulous)
1 8-oz block cream cheese, softened
1/2 cup sugar
1/2 cup sour cream
1 tsp vanilla
1 tub Cool Whip (8 oz)
2 cups fresh strawberries, halved

Combine chocolate chips and shortening and melt in the microwave. I usually microwave it for about 30 seconds and then stir. If needed, microwave for another 15-20 seconds and stir again. Stir until well combined and then pour about 3/4 of the mixture into the bottom of the crust and refrigerate until firm.

Beat the cream cheese, sugar, sour cream and vanilla until smooth.

Fold in the Cool Whip.

Pour (or scoop) the mixture into the crust and refrigerate overnight.

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