Recipe Talk

looking for a fast and easy recipe for homemade chocolates

No bake chocolate-almonds-cream cheese cookie squares

Ingredients :

For the crust :

2-1/4 c. graham cracker crumbs

1/4 c. unsweetened cocoa powder

1/4 c. granulated sugar

1/2 c. butter

1/4 tsp. salt

1 egg

1/2 c. sliced almonds

For the frosting :

1/2 c. cream cheese, softened

1/3 c. butter, softened

1 tsp. almond extract

1 c. sifted powdered sugar

For the garnish :

3/4 c. (or more) of semi-sweet chocolate morsels

How to :

Cut a piece of aluminum foil about 4 inches larger than the base of your baking pan. Place the pan on the foil and cut the corners so that when the edges are folded up, you have something like the bottom layer of a box. Place the foil inside the pan, shiny side up, smoothing out the sides and bottom. What you want is to have an overhang large enough so that when the crust is firm, you can remove the entire thing from the pan by pulling on the overhanging foil.

In a small sauce pan, mix together the butter, sugar, cocoa powder, salt and egg. Cook over medium heat until thickened. Add the graham cracker crumbs and almonds and mix until well blended. Press evenly onto the prepared pan and chill for about 30 minutes.

Place the softened butter and cream cheese in a bowl. Add the powdered sugar and almond extract. Mix with an electric mixer (you?ll tire your arm doing this by hand?I tried and gave up), over medium speed, until very well blended. Using a spatula, spread the mixture evenly on top of the chilled crust.

Sprinkle the semi-sweet chocolate morsels on the frosting, pressing them lightly into the mixture. Chill for another 20 minutes before removing the uncut cookie from the baking pan and cutting it into 2″ x 2″ squares.

Tip: Use a pizza cutter to cut through the crust easily.

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10 Minute German Chocolate Pie

Sweet chocolate is melted and combined with tangy cream cheese and whipped topping in this rich pie. Great to take to a potluck.

Ingredients:

4 ounces german sweet chocolate

1/3 cup milk

2 tablespoons sugar

3 ounces cream cheese, softened

8 ounces cool whip or other prepared whipped; topping, thawed 1 prepared graham cracker pie crust

Method

Melt chocolate with 2 tablespoons of milk over low heat or in the microwave, stirring until chocolate is melted and smooth. Beat sugar into cream cheese. Add remaining milk and chocolate mixture. Beat until smooth. Fold in whipped topping. Spoon into crust, and chill until firm, usually overnight.

Notes:

Number of servings: 8

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Peanut Butter Chocolate Dessert

Kids will love this layered dessert, full of chocolate cookies, peanut butter, pudding, and peanut butter cups.

Ingredients:

20 chocolate cream filled chocolate sandwich cookies, divided

2 tablespoons butter or margarine, melted

1 package cream cheese(8 ounces)

1/2 cup peanut butter

1-1/2 cups confectioner's sugar, divided

1 carton(16 ounces) frozen whipped topping thawed, divided

15 miniature peanut butter cups, chopped

1 cup cold milk

1 package instant chocolate fudge pudding mix (3.9 ounces)

Directions:

Crush 16 cookies; toss with the butter. Press onto the bottom of an ungreased 9-in. square dish. In a mixing bowl, beat the cream cheese, peanut butter, and 1 cup confectioner's sugar until smooth. Fold in half of the whipped topping. Spread over the crust. Sprinkle with the peanut butter cups. In another mixing bowl, beat the milk, pudding mix, and remaining confectioners' sugar on a low speed for 2 minutes. Fold in the remaining whipped topping. Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours

Number of Servings: 12-16

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Foolproof Fudge

This fudge recipe can be customized to your taste with chopped nuts. Lining the pan with aluminum foil makes it easy to cut the candy into even pieces.

Ingredients:

3 cups(18 ounces) semi-sweet chocolate chips

1 (14 ounce) can Eagle Brand Sweetened Condensed Milk (not evaporated milk)

Dash of salt

1/2 to 1 cup chopped nuts(optional)

1-1/2 teaspoon vanilla

Directions:

1. Line 8 or 9 inch square pan with aluminum foil. Butter foil; set aside 2. In heavy saucepan melt chips with the sweetened condensed milk and salt. Remove from heat. Stir in nuts, if desired, and vanilla. Spread evenly in prepared pan. 3. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off foil and cut into squares. Store covered in the refrigerator.

Number of Servings: 2 lbs

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Ding Bats

CarolPhildelta9

A cooked mixture of sugar, butter, egg, and chopped dates is combined with crisp rice cereal and chopped walnuts, then formed into balls and rolled in shredded coconut.

Ingredients:

1 cup sugar

1/4 cup butter

1 1/2 cup chopped dates

1/4 tsp. salt

1 tsp. vanilla

1 beaten egg

2 cups Rice Krispies cereal

1/4 cup chopped walnuts

1 Bag of Shredded Coconut

Directions:

In a saucepan combine the sugar, butter, chopped dates, salt, vanilla, and the egg; cook slowly on low heat for 10 min. Remove from the heat and add 2 cups of rice krispies and the chopped walnuts; let cool. When cool, form into walnut-sized balls. Roll the balls in the shredded coconut so they are coated. And you're done!

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These are always demanded for when I make multiple batches of goodies. Note: cooking time is cooling time.

Rocky Road Squares

1? hours 20 min prep

Servings: 12 to 18

4 cups chocolate chips

1 cup peanut butter

4 cups marshmallows

1 cup chopped nuts (optional)

Line a 9x13-inch pan with waxed paper, cut to fit. Set aside.

Measure chocolate chips into med saucepan. Stir at low heat until melted.

Remove from stove, continue stirring until smooth.

Stir in peanut butter until evenly blended.

In a large bowl, mix marshmallows and nuts.

Pour in the chocolate mixture and stir until just combined.

Spread into pan and refrigerate until firm.

With sharp knife, cut into squares.

*Note: Half recipe uses an 8-inch square pan.

Calculated for 1 serving (105g)
Recipe makes 12 servings

Calories 447
Calories from Fat 249 (55%)
Amount Per Serving %DV
Total Fat 27.7g 42%
Saturated Fat 12.2g 60%
Polyunsat. Fat 3.5g
Monounsat. Fat 10.7g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 118mg 4%
Potassium 344mg 9%
Total Carbohydrate 53.1g 17%
Dietary Fiber 4.6g 18%
Sugars 42.1g
Protein 8.1g 16%
Vitamin A 0mcg 0%
Vitamin B6 0.1mg 7%
Vitamin B12 0.0mcg 0%
Vitamin C 0mg 0%
Vitamin E 2mcg 9%
Calcium 27mg 2%
Magnesium 97mg 24%
Iron 2mg 12%
Alcohol 0.0g Caffeine 34.7mg

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Peanut-Butter Slices

Quick and Easy!!! That's what these are!! The kids will enjoy helping to make these no-bakes, which are perfect for lunch boxes!!!

23 min 15 min prep

1/2 cup liquid honey

1/4 cup packed brown sugar

1 cup peanut butter (crunchy or smooth)

1 teaspoon vanilla

4 cups corn flakes

In large saucepan, combine honey and sugar; cook, stirring, over medium heat until boiling.
Add peanut butter; cook, stirring, over medium heat 7 to 8 minutes, until melted.
Remove from heat; stir in vanilla.
Add cornflakes; stir until well combined.
Spoon mixture into greased 8-inch square baking pan; pat down evenly.
Chill until set before cutting into bars.