Tag Archives: chocolate

Pretzels with Nutella and Raisins

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The kids and I were eating sandwiches and pretzels for lunch today and I was craving something sweet. I pulled out some raisins, and then suddenly decided some Nutella sounded good.  I wasn’t sure what I wanted to eat it on, but I wanted it. Moments after, this tasty snack was born.  It’s a super easy, semi-healthy snack that the kids can even make for themselves.

Ingredients:
Mini pretzels
Nutella
Raisins

Directions:
Dip the edge of a mini pretzel into the Nutella (a little goes a long way), then dip into a pile of raisins so that 3-4 raisins stick to the Nutella.  Put in your mouth and enjoy the chocolaty, salty, sweet goodness!

Oreo Cookie Bark

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A co-worker passed this recipe along to me just after the holidays and I completely forgot about it until this weekend.  When I found it attached to my fridge, I knew I had to make up a batch.  With only four ingredients, this is super easy to make.  It’s also a great recipe for the kids to help with since the chocolate can be melted in the microwave!

oreobark

Ingredients:

2 Tbsp peanut butter
1 package (6 squares) white chocolate, melted
1 package (8 squares) semi-sweet chocolate, melted
10 Oreo cookies, crumbled

Directions:

Add peanut butter to white chocolate and stir until well blended.  Stir 1/2 of cookie crumbles into each bowl of chocolate.  Drop spoonfuls of the chocolate mixtures onto a waxed paper covered baking sheet, alternating colors of chocolates.  Swirl with a knife.  Refrigerate until firm (about 1 hour).  Break into pieces and enjoy!

Oreo Cream Cheese Balls

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This recipe was shared by Barbara Gugel.

Ingredients:
1 package Oreo cookies
1 package cream cheese
1 package Almond Bark (or any melted chocolate)

Directions:
Crush entire box of Oreo cookies. A food processor
works well for this or you can place them in a plastic
ziplock bag and use a hammer. Mix Oreos with cream
cheese then roll into balls.

Melt chocolate. Dip balls into chocolate and place on
wax paper to cool. Store in refrigerator.

You can make these with any variation of Oreos. The
vanilla Oreos are delicious with white chocolate!

Marshmallow Creme Fudge

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This recipe was contributed by Reta Adams.

Ingredients:
2 1/2 C Sugar
¼ C Margarine
1 small can (3/4 cup) evaporated milk
¾ jar marshmallow fluff
¾ t. salt
¾ t. vanilla
12 oz. semi sweet choc chips

Directions:
Combine 1st 5 ingredients. Stir over low heat until
blended. Bring to a boil over moderate heat. Boil
slowly stirring constantly for 5 minutes. Remove from
heat. Stir in chocolate chips and vanilla until chocolate
is melted. Pour into buttered 9” x 9” pan. Let cool. Cut
before candy is completely cool.
Makes 2 ½ lb

Peanut Butter Balls

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This recipe was shared by Tanya Lock.

Ingredients:
1 Stick Oleo
3 cups, crushed rice krispies
1 box powdered sugar (approx 3 ¾ cups)
2 cups smooth peanut butter – 20 oz.

Directions:
Put in large bowl and mix well. Roll into balls the size of walnuts and refrigerate 3 or 4 hours. Melt white or dark chocolate. in top of double boiler and dip balls and let cool. (Dark choc. – melt 1- 7 ½ oz. choc. bar and 1 small pkg. of choc. chips and ½ bar paraffin.) I use 1 12 oz. pkg. milk choc. chips and 1 6oz. bag of semi-choc chips in place of the chocolate bar. For the white choc. I just use as many white chocolate squares as I think I need.

Peanut Clusters

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This recipe was shared by Reta Adams.

Ingredients:
1/3 C paraffin
1 pkg. 12 oz. Chocolate Chips
1 pkg. 6 oz. Butterscotch chips
1 large bag Salted Peanuts

Directions:
Melt chips and paraffin well in top of double boiler,
then add peanuts and drop onto wax paper to set.

Haystacks

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This recipe was shared by Reta Adams.

Ingredients:
2 – 6 oz packages chocolate chips
2 – 6 oz packages butterscotch chips
2 – 3 oz cans Chow Mien Noodles
½ C peanuts or cashews.

Directions:
Melt chocolate and butterscotch chips in heavy saucepan
over low heat, stirring constantly. Remove from
heat and quickly stir in noodles and nuts so they are
evenly coated. Dip out by teaspoonfuls onto waxed
paper. Chill and refrigerate
Recipe makes about 2 dozen.

Chocolate Meringue Drops

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This recipe shared by Joyce Adams.

Ingredients:
1 6-ounce package (1 cup) semi-sweet chocolate pieces
2 egg whites
1/8 teaspoon salt
½ cup granulated sugar
½ teaspoon vanilla
½ teaspoon vinegar
¾ cup chopped nuts (English walnuts work well in this
recipe)

Directions:
Melt chocolate in bowl and set aside. In a separate bowl, add the salt to the egg whites and beat until foamy. Gradually add sugar; beat until stiff peaks form. Beat in vanilla and vinegar. Fold in melted chocolate and nuts. Drop by teaspoonfuls onto greased cookie sheet. Bake at 350 degrees for 10 minutes. Remove immediately.
Makes three dozen puffs of chocolate meringue cookies.

Chocolate Covered Cherries

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This recipe was shared by Reta Adams.

Ingredients:
1 can Eagle Brand condensed Mild
1 stick softened margarine
2 ½ lbs powdered sugar
Add chopped nuts and maraschino cherries to taste.
12 oz milk chocolate chips
6 oz. dark chocolate chips
½ bar paraffin

Directions:
Mix condensed milk, margarine and powdered sugar
well and add chopped nuts and cherries as desired.
Make into balls, and freeze overnight.

Melt chocolate chips and paraffin in double boiler. Dip
balls in the chocolate and drop onto waxed paper.

No Bake Cookies

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This recipe was shared by my husband’s Aunt Ratisha.

No Bake Cookies

Ingredients:
1/2 cup milk
2 cups white sugar
3 tablespoons unsweetened cocoa powder
3 tablespoons crunchy peanut butter
1/2 cup butter
3 cups rolled oats
1 teaspoon vanilla extract

Directions:
Wipe 1″ wide band of butter around the rim of a 3 quart pan to prevent boil-over.
Combine milk, sugar, cocoa, butter and peanut butter.
Stir and bring to boil over medium heat. Let boil for 1 1/2 minutes, do not stir.
Remove from heat. Stir in oats and vanilla. Stir until oats evenly distributed.
Drop by teaspoon onto waxed paper. Cool. Makes 4 to 5 dozen.

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Don’t forget to send me your favorite holiday cookie recipe!