Chocolate Caramel Pretzel Bars

These taste great and are an addicting snack! 

Ingredients:

1 package (11.5 oz) Milk Chocolate Chips, divided

1 package (11 oz) Caramel Bits

2 Tablespoons water

1/2 Cup Peanut Butter Chips

8 oz of Mini Twist Pretzels

Directions:

Place the chocolate chips in a small microwavable bowl. (Reserve about 1/4 cup of chips for later). Melt in microwave in 20 second intervals until melted.Stir between intervals.

Spread the melted chocolate on a parchment lined cookie sheet.

Place pretzels on top of the chocolate, they can overlap. Press down slightly.

Place the caramel bits in a microwavable bowl with water. Melt in microwave 20 seconds at a time until melted. Stir every 20 seconds. Stir; then drizzle and spread over the pretzels. Let Cool.

  Place the reserved 1/4 cup of chocolate chips in a sandwich size zip lock bag. Melt in the microwave 10 seconds at a time until smooth. Knead  gently with your fingers between 10 second intervals. Drizzle over the cooled caramel. Repeat with the peanut butter chips.

Let cool.  Then cut into squares.  Keep in an airtight container. 

 

Snowball Cake

This stuff is so yummy! I took it to work and it went fast. Fairly light, chocolatey deliciousness. Easy to make with no cooking involved. Just make and enjoy. Be sure to plan ahead. It takes some time for the mousse to set up in the refrigerator.

Makes 12 to 18 servings

1 loaf angel food cake, sliced into 1/2 to 1 inch slices (You can also use part of a round angel food cake.)

1 package of semi-sweet baking chocolate, 8 ounces

3 Tablespoons water

3 Tablespoons powdered sugar

5 large eggs, separated (room temperature)

1/2 teaspoon vanilla

1 pint whipping cream

1/4 cup powdered sugar

Line the inside bottom and sides of a 4 quart bowl with waxed paper. Line the bottom and sides of the bowl with slices of angel food cake. Set aside.

Break up chocolate into a double boiler. Melt on low heat. When chocolate is mostly melted, add water and 3 Tablespoons powdered sugar. Stir until smooth. Remove from heat and add egg yolks one at a time, stirring well after each addition. Set aside.

In a separate bowl, beat egg whites until stiff. Add vanilla. Carefully fold the egg whites into the chocolate mixture, stirring until combined. Stir carefully to maintain the volume. Pour the chocolate mixture into the bowl into the center of the sliced cake. Cover the bowl with plastic wrap and refrigerate 12 to 24 hours.

An hour or so before serving, carefully invert the bowl onto a large platter. Remove the waxed paper.

Whip whipping cream until stiff. Add 1/4 cup powdered sugar. Use this to frost the cake. Refrigerate until ready to serve. (Leftovers will last up to 4 days in the refrigerator.)

Boo Bark

Halloween will soon be here.  It's time to plan some fun treats. 

This Halloween Bark is soooo yummy.  It's the easiest thing to make and only takes a few minutes.  It looks great, but the taste makes it.  Great to package up and  give to friends and family.

Boo Bark

Ingredients:

1 package white Almond Bark (Find this in any grocery store by the baking chocolates.)

1/2 package orange candy melts (You can find this in any craft store.)

4 to 8 cups seasonal candies and treats—such as:

            Oreos, broken into fourths                                       Pretzels

            Candy corn                                                                 Saltine crackers, broken in half

            Mini marshmallows                                                   Kiss candies

            Reese’s Pieces                                                            Graham crackers, broken in half

            M&Ms

Peanut butter cups, chopped                                       Peanuts

Use whatever sounds good.  I like a good mix of sweet and salty.

Directions:

Put all candies and treats in a large bowl.

Melt the Almond Bark in the microwave for 1 minute.  Stir, then melt for additional 20 seconds at a time, until the Almond Bark is melted and smooth.  Stir after each 20 seconds. (Or melt it in a double boiler.)

Pour the melted Almond Bark over the candies and stir well.  Don’t stir too vigorously.  You don’t want to break up the candies too much.

Spread mixture onto a foil lined cookie sheet. Place it in the fridge to cool for a few minutes--about 10 minutes.

Place the candy melts in a quart size Ziploc bag.  Melt in 20 second intervals in the microwave, kneading after each  20 seconds, until the candy is melted and smooth with NO lumps. 

Use scissors and snip off one corner of the bag.  Squeeze the bag to drizzle the candy melt over the mixture on the cookie sheet.   

You can sprinkle on some cake decorating candies, coconut, or chocolate chips if you want.  Sprinkles look great!

Place the cookie sheet in the refrigerator or freezer for 15 to 30 minutes to set up.  Make sure it is hardened before you try to break it.  Break into pieces and store in a covered container. You can break it with your hands, rolling pin, or even a clean hammer.

 

(I like lots of goodies in mine.  I usually use about 8 cups of treats.)

Go make some now and share with your friends and family.  They'll love it.

Banana Chocolate Chip Cookies

These cookies are so delicious.  Crispy on the outside and wonderfully soft on the inside.  This time I used 1 cup of miniature Hershey kisses and 1 cup of mini semi-sweet chocolate chips instead of 2 cups of one kind.

Great Winter Cookie Plate Don't you think?

Ingredients:

1 1/2 cups butter, melted (3 sticks)

2 cups sugar

3/4 cup mashed very ripe banana  (2 medium or 3 small)

4 teaspoons baking soda

1 teaspoon salt

2 eggs, beaten

4 cups flour

2 cups (1 package) chocolate chips, optional

1 cup chopped nuts of your choice, optional

1/2 cup sugar for later use

Directions:

Stir sugar, eggs, baking soda, and salt into the melted butter.  Add the banana puree and mix thoroughly.  Mix in the flour and then the chocolate chips and nuts.  Cover the bowl and refrigerate it for 4 hours or up to overnight. (Just mix them up in the evening and bake them the next day.)

When you’re ready to bake, preheat the oven to 350 degrees F.

Roll the chilled dough into walnut sized balls with your hands. I use my small cookie scoop. (This dough is sticky.  You can wear plastic gloves to keep the dough from from sticking. It's amazing how well the gloves work.  Try it.)

Put 1/2 cup white sugar in a small bowl and roll the balls in it.  Place the dough balls on a greased cookie sheet. (Or use parchment paper--my favorite.) Press them down just a little.  Bake for 10 to 12 minutes at 350 degrees, until they are lightly golden in color.  Let them cool on the cookie sheet for 2 minutes; then move them to a wire rack to finish cooling.

Makes about 5 dozen cookies. 

These cookies freeze well before or after baking.

Just bake some.  When you bite into one you'll be so happy.