CHOCOLATE CHESS PIE
1 c. sugar
3 tbsp. cocoa
1/2 c. melted margarine
1 tsp. vanilla
3 tbsp. cornmeal
3 eggs, well beaten
1/2 c. white corn syrup
1 unbaked pie crust
Mix sugar, cornmeal, cocoa together in a bowl. Add eggs, margarine, syrup and vanilla. Mix
well and pour into pie shell. Bake at 325-350 degrees for 45 minutes.
GERMAN CHOCOLATE PIE
1 c. sugar
2 tbsp. flour
1 tbsp. cornstarch
Pinch of salt
2 tbsp. cocoa
Mix well.
2 slightly beaten eggs
3 tbsp. melted butter
2/3 c. milk
1 tsp. vanilla
3/4 c. coconut
1/3 c. pecans
Pour in 9 inch crust and bake at 400 degrees for 30 minutes.
CHOCOLATE MERINGUE PIE
3/4 c. sugar
3 tbsp. cornstarch
3 tbsp. flour
1/2 tsp. salt
2 1/2 c. milk
2 squares chocolate
2 egg yolks
1 tsp. vanilla
Grate or cut chocolate into 2 cups milk, place over hot water to melt. Combine first 4
ingredients and blend with 1/2 cup milk. When chocolate is melted and milk is scalded, add
to egg yolks well beaten. Stir constantly. Add flour and sugar mixture. Cook over boiling
water stirring constantly until thick, add vanilla. Cool. Place in pastry shells and top
with meringue made of 3 egg whites and 6 tablespoons sugar. Beat egg whites until stiff
then add sugar gradually. Spread on pie. Bake in oven at 300 degrees for 7 minutes.
CHOCOLATE MOUSSE PIE
Graham cracker crust
1 pkg. (8 oz.) cream cheese
1/2 c. Hershey's cocoa
1 c. confectioners' sugar
1 1/2 tsp. vanilla
2 c. heavy or whipping cream
Prepare graham cracker crust. Set aside. Beat cream cheese and cocoa in large mixer bowl
until fluffy and well blended. Gradually add confectioners' sugar; blend well. Stir in
vanilla. Whip cream until stiff; fold into cheese mixture. Pour into cooled crust; chill
until firm. Garnish as desired.
GRAHAM CRACKER CRUST:
1 1/2 c. graham cracker crumbs
3 tbsp. sugar
1/3 c. butter, melted
Combine graham cracker crumbs, butter and sugar in small bowl. Press mixture firmly
onto bottom and up sides of 9 inch pie pan. Bake at 350 degrees for 10 minutes; cool.
CHOCOLATE CANDY BAR CAKE
6 (small) milk chocolate candy bars, melted
1 c. butter or margarine
4 eggs
2 tsp. vanilla
1 c. chopped nuts
1 (5 1/2 oz.) can chocolate syrup
2 1/2 c. flour
1/4 tsp. baking soda
1/4 tsp. salt
1 c. buttermilk
Cream butter or margarine and sugar until light and fluffy. Add eggs, one at a time,
beating well after each addition. Stir in vanilla, chocolate syrup and candy bars. Combine
flour, baking powder and salt. Add to creamed mixture alternately with buttermilk,
stirring after each addition until blended. Fold in nuts. Bake at 325 degrees for 75
minutes in a 10" tube pan or 50 minutes in 2 extra large loaf pans.
FRENCH CHOCOLATE CANDY
8 oz. unsweetened chocolate
4 oz. sweet baking chocolate
15 oz. can Eagle Brand milk
Nuts, chocolate sprinkles, or coconut
Mix chocolate together in double boiler. Add milk and mix until smooth and blended.
Cool a few minutes, then shape into balls and roll in nuts, chocolate sprinkles, or
coconut. Cool to finish.
CHOCOLATE CANDY
2 lbs. powdered sugar
1/2 lb. butter
1 c. angel flake coconut
1 c. nuts, chopped fine pecans
6 tbsp. cream, may use half and half
Mix all ingredients above and beat at high speed, mixer. Form into balls and chill in
refrigerator.
COATING
1 lg. pkg. (12 oz.)
1 sm. pkg. (6 oz.) chocolate chips
3 oz. 3/4 cake of paraffin
May use butterscotch or any kind of chips. Use toothpicks to dip.
MICROWAVE CANDY
1 lb. white chocolate bark
1 pkg. peanut butter Reese chips
2 tbsp. peanut butter
2 c. nuts, chopped coarse
2 to 4 c. broken pretzels
Melt chocolate chips and peanut butter in microwave on High. Check every minute until
melted. Mix in nuts and pretzels and spread on a foil-lined cookie sheet and put in
refrigerator until hard.
MICROWAVE CHOCOLATE BUTTERSCOTCH CANDY
1 (6 oz.) bag milk chocolate chips
1 (6 oz.) bag butterscotch chips
1 c. chopped walnuts
Using 1 minute intervals, melt the chocolate chips in a microwave safe bowl. Stir after
each interval. Then add butterscotch chips. Melting in 1 minute intervals also. Stir after
each minute. When creamy, add nuts. Drop by tablespoonful onto waxed paper. Refrigerate to
set. Then remove from waxed paper and store in closed container.
CHOCOLATE CANDY PIE
6 milk chocolate candy bars with almonds
75 miniature marshmallows
1/4 c. milk
1/2 pt. whipping cream
Combine candy, marshmallows and milk in saucepan on medium heat. Stir until chocolate
and marshmallows melt. Cool. Whip cream until stiff. Fold whip cream into chocolate
mixture. Pour into crust of your choice. Chill and sprinkle grated chocolate over top.
CHOCOLATE POTATO CANDY
1 lg. baked potato
1/4 tsp. salt
1 tsp. vanilla
1/3 c. Hershey's cocoa
5 c. confectioners sugar
*Double this recipe. Mashed 1 potato makes about 3/4 cupful.
CHOCOLATE GLAZE
1 sq. of Hershey's baking chocolate
1/2 tsp. butter
Combine mashed potato, salt and vanilla. Gradually beat in cocoa and sugar until the
mixture is stiff enough to be rolled into balls, bite size. Chill the balls.
CHOCOLATE COATING
1 c. (6 oz.) pkg. Hershey's semisweet chocolate chips
1 c. (5 3/4 oz.) pkg. Hershey's milk chocolate chips
2 tsp. shortening
Melt chocolate pieces and shortening in top of double boiler over hot, NOT boiling water.
Stir to blend well. Remove top of double boiler from heat. Cool to warm. Then use the
chocolate glaze over the chocolate coating.
CHOCOLATE GLAZE
Melt the baking chocolate and butter in top of double boiler over simmering water. Cool to
warm. Dip potato balls in chocolate coating. Place on waxed paper to set. Then sprinkle
chocolate glaze over chocolate coating. Chill in refrigerator to set.
CHOCOLATE POTATO CANDY #2
3/4 c. hot mashed potatoes
4 c. powdered sugar
4 c. fine coconut
1 tsp. vanilla
1 (12 oz.) pkg. chocolate chips
1/2 bar paraffin wax
Maraschino cherries
Mix first 4 ingredients together for centers. Refrigerate at least 2 hours. Melt chips and
wax in double boiler and let stand a few minutes then dip balls and put them on waxed
paper or foil to harden. Store in tight container in the refrigerator. Optional: For
chocolate covered cherries, drain maraschino cherries. Coat cherry completely with potato
mixture and dip in chocolate.
CHOCOLATE PUDDING CANDY
1 sm. pkg. Jello chocolate pudding mix
1 c. sugar
1/2 c. canned milk
1 c. nut meats (like pecans or walnuts)
Boil all ingredients 3 minutes. Remove and beat (by hand) until thick. Drop by spoon on
wax paper. Makes about 20 to 24 pieces.
TURTLE SHELLS
1 pkg. Azteca Salad Shells
1 pkg. (12 oz.) caramels
1/2 c. canned sweetened condensed milk
1 c. (6 oz.) milk chocolate chips
1 c. (6 oz.) pecan pieces
Preheat oven to 350 degrees. Cut shell into 8 pie shaped wedges. Bake on ungreased baking
sheets for 7-9 minutes or until golden brown. Remove shells and place on waxed paper.
Place caramels and milk in microwave safe bowl. Microwave on medium for 3 minutes; stir
and repeat for 3 minutes, stirring often. Spread caramel onto cooled shells; top with
pecans. Microwave chocolate on medium for 3 minutes; stir and repeat for 2 minutes,
stirring often. Drizzle chocolate over caramel and pecans. Makes 32 candies.
STUFFED CUPCAKES
1 pkg. chocolate or butterscotch cake mix
Mix cake mix according to recipe on box. Fill cupcakes 3/4 full.
CENTER MIXTURE
1 (8 oz.) pkg. Philadelphia cream cheese, softened
1 egg, beaten
1 c. sugar
1 (6 oz.) chocolate chips or butterscotch chips
Mix egg with cream cheese and sugar. Add chocolate chips or butterscotch chips. Mix
well. Put 2 teaspoons of filling in center of each cupcake. Bake 20 minutes.
CHOCOLATE CHIP CREAM CHEESE COOKIES
1/4 c. oleo
1 (8 oz.) pkg. cream cheese
1 egg
1/4 tsp. vanilla
1 pkg. white cake mix (2 layer, not Jiffy)
1 (8 oz.) pkg. chocolate chips
1/4 c. ground nuts
Cream oleo and cheese until light and fluffy. Beat in egg and vanilla and half the cake
mix until smooth. Stir in remaining cake mix. Add chips and nuts. Bake at 375 degrees for
10 to 12 minutes.
HERSHEY KISS TREATS
1 3/4 c. flour
1/2 c. sugar
1/2 c. firmly packed brown sugar
1 tsp. baking soda
1/2 tsp. salt
1/2 c. peanut butter
1 egg
2 tbsp. milk
1 tsp. vanilla
48 milk chocolate Hershey kisses
In large mixer bowl combine all ingredients except Hershey kisses. Blend well at low
speed. Shape into balls using rounded teaspoon for each. Roll balls in additional sugar.
Place on ungreased cookie sheets. Bake at 375 degrees for 10 to 12 minutes. Remove from
oven and top each immediately with a candy kiss, pressing down firmly so cookie cracks
around edge. Makes 48 cookies.
PEANUT BUTTER BALLS
1 (18 oz.) jar crunchy peanut butter
2 sticks margarine
1 box powdered sugar
Dash of vanilla
2 c. Rice Krispies
1 (12 oz.) bag chocolate chips
Melt margarine. Blend all ingredients together and make into balls. Freeze about 1 hour.
Melt chocolate and dip balls. Place on tray and refreeze.
FUDGY OATMEAL BARS
2 c. packed brown sugar
1 c. butter, softened
2 eggs
1 tsp. vanilla
2 1/2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
3 c. quick oats
1 (12 oz.) pkg. Nestle's semi-sweet chocolate morsels
1 can sweetened condensed milk
2 tbsp. butter
1 c. chopped nuts
1 tsp. vanilla
1/2 tsp. salt
Heat oven to 350 degrees. Grease jelly roll pan 15 1/2 x 10 1/2 x 1-inch. Mix brown sugar,
1 cup butter, the eggs and 1 teaspoon vanilla in large bowl. Stir in flour, baking soda,
and 1/2 teaspoon salt. Stir in oats. Reserve 1/3 of the mixture. Press remaining oatmeal
mixture in pan. Heat chocolate morsels, milk and 2 tablespoons butter in 2-quart saucepan
over low heat, stirring constantly, until chocolate morsels are melted. Remove from heat,
stir in nuts, 1 teaspoon vanilla and 1/2 teaspoon salt. Spread over oatmeal mixture in
pan. Drop reserved oatmeal mixture by teaspoonful onto chocolate mixture. Bake until
golden brown, 25-30 minutes. While warm, cut into squares. *You can also add 1/2 cup
peanut butter to oatmeal mixture.
GERMAN CHOCOLATE POUND CAKE
2 c. sugar
1 c. shortening
4 eggs
1/2 tsp. soda
1 tsp. salt
1 c. buttermilk
3 c. plain flour
2 tsp. vanilla
1 pkg. German sweet chocolate
Cream sugar and shortening. Add eggs, flavoring and buttermilk. Sift together flour, soda,
and salt. Add to creamed mixture and mix well. Melt chocolate and add. Bake in greased and
floured tube pan for 1 1/2 hours at 350 degrees.
CHOCOLATE CHIP CREAM CHEESE COOKIES
1/4 c. oleo
1 (8 oz.) pkg. cream cheese
1 egg
1/4 tsp. vanilla
1 pkg. Duncan Hines Cake Mix (white)
1 (8 oz.) pkg. chocolate chips
1/4 c. ground nuts
Cream oleo and cheese until light and fluffy. Beat in egg and vanilla and half the cake
mix until smooth. Stir in remaining cake mix. Add chips and nuts. Bake at 375 degrees for
10 to 12 minutes.
BUTTERMILK CHOCOLATE CHIP COOKIES
1 c. shortening
1 c. sugar
1 c. brown sugar, firmly packed
2 eggs
1 1/2 tsp. vanilla
3 c. flour
1 tsp. baking soda
1/2 c. buttermilk
1 (6 oz.) pkg. semi-sweet chocolate
chips (more if you like lots of
chocolate)
1 c. pecans or walnuts
Cream together shortening and sugars. Beat in eggs. Add vanilla. Sift together flour and
soda. Add dry ingredients, alternately with buttermilk to creamed mixture. Stir in
chocolate chips and nuts. Drop by teaspoon about 2 inches apart on greased cookie sheets.
Put 1/2 pecan on top of each cookie. Bake in 350 degree oven for 12 to 15 minutes or until
done. Remove from sheet and cool on racks. These are really delicious because of the
buttermilk. Makes about 6 dozen.
