Chocolate Recipes

COCONUT FUDGE BALLS
2/3 c. evaporated milk
2 1/2 c. powdered sugar
12 oz. semi sweet chocolate bits
1 c. chopped nuts
7 oz. or more coconut
Mix chocolate bits and milk and microwave until melted (about 3
minutes).
Stir in sugar, and nuts. Chill 1/2 hour. Roll into balls. Color coconut
and roll balls in the coconut.

FUDGE RUM BALLS
1 pkg. Duncan Hines Moist Deluxe Butter Recipe Fudge Cake Mix
1 c. finely chopped pecans or walnuts
1 tbsp. rum extract
2 c. sifted confectioners' sugar
1/4 c. unsweetened cocoa
Pecans or walnuts, finely chopped
1. Preheat oven to 375 degrees F. Grease and flour 13x9x2 inch pan.
Prepare, bake and cool cake following package directions.
2. Crumble cake into large bowl. Stir with fork until crumbs are fine
and uniform in size. Add 1 cup nuts, rum extract, confectioners' sugar
and cocoa. Stir until well blended.
3. Shape heaping tablespoonfuls mixture into balls. Garnish by rolling
balls in finely chopped nuts. Press firmly to adhere nuts to balls. Makes
6 dozen. Tip: Substitute real rum for rum extract.

Cappuccino Bon-Bons
1 package family-size brownie mix (13 x 9) size
2 eggs
1/3 cup of water
1/3 cup cooking oil
1 1/2 tbsp. instant coffee
1 tsp. ground cinnamon
Whipped topping
Small or large foil cupcake liners
Preheat oven to 350 degrees
Place foil cupcake liners on cookie sheet
Combine all ingredients except Whip Cream
Fill small liners with 1 tbsp. of filling
Fill large liners with 1/4 cup of mix.
Bake small cupcakes 12-15 minutes.
Bake large 20-25 minutes, or until toothpick comes out clean.
Cool completely.
Garnish with a dollop of whip cream and a sprinkle of cinnamon before
serving.

Chocolate Candy Bar
1 Envelope SF Hot Cocoa Mix
2 tb Cold water
2 tb Golden raisins; or -
1 ts Peanut butter; or
1 ts Chopped nuts
In small bowl stir cocoa mix with water. Save envelope that mix came
in. Stir in raisins or peanut butter or nuts. Spoon mixture back into
cocoa envelope. Fold over top and let stand against wall in bottom of
freezer for about 4 hours. When frozen peel off envelope and eat.
Tastes like fudge.

Chocolaty Poppers
1/2 c Land O'Lakes Butter
10 1/2 oz Marshmallows, miniature
2 oz Semi sweet chocolate
1 c All purpose flour
1 ts Vanilla extract
1 c Salted peanuts
6 c Popcorn
Combine butter, marshmallows and chocolate in a 2 quart saucepan.
Cook over low heat, stirring constantly, until melted and well blended.
Remove from heat. Gradually add flour and salt, mixing well. Stir in
vanilla and peanuts. Pour over popcorn, mixing well. Press into well
greased 13x9 inch pan. Bake at 350 degrees for 10 to 12 minutes.
Cool; cut into bars. Dust with confectioners sugar, if desired.

Banana Nut Chocolate Chip Bread
1/3 c Butter or margarine, softened
3/4 c Sugar
1 ea Egg
1 c Mashed banana
2 c All purpose flour
2 1/2 ts Baking powder
1/4 ts Baking soda
1/2 ts Salt
1 c Chopped pecans (or walnuts)
1/2 c Chocolate chips (or more if desired
1/2 c Buttermilk
Preheat oven to 350 degrees F. Cream butter and sugar. Mix in egg
and banana. Stir together flour, baking powder, baking soda, salt, nuts
and chocolate chips. Add this mixture to creamed mixture alternately
with buttermilk. Stir until just blended. Pour batter into a greased and
floured loaf pan (9 x 5 x 3 inches). Bake for 65 minutes, or until bread
tests done. Cool in pan for about 5 minutes, then turn out on a wire
rack. Makes 1 loaf.

Blockbuster Brownies
8 Squares unsweetened chocolate
1 1/2 c Butter or margarine
6 Eggs
3 c Granulated sugar
1 1/2 c Flour
1 tb Vanilla
1 c Chopped walnuts
Melt chocolate and butter or margarine over hot water or in microwave
on medium 4 minutes. Cool. Beat eggs until lemon colored. Gradually
add sugar, beating until thick about 3 minutes. Stir in chocolate
mixture, fold in flour, vanilla and nuts. Pour into two greased 2 l
square pans. Bake at 350 for 35 to 40 minutes. Toppings: Sprinkle
with chopped nuts and semi sweet chocolate chips before baking.
Sprinkle cool Brownies with icing sugar
Glaze: Melt 1 square of unsweetened chocolate with 1 tb of butter and
1/4 cup of milk, blend until smooth. Add 1 1/4 cup of icing sugar,
blend well. Spread over pan cooled brownies. Rocky Road: Sprinkle 2
cups miniature marshmallows over 1 pan of brownies. Broil under
preheated broiler until golden brown. Drizzle with 1 square melted
semi sweet chocolate.

Chocolate Mint Brownies
3 lg Egg whites
1/2 c Date sugar
1/4 c Carob powder
1/2 c Cake flour, sifted
1/2 ts Baking powder
1/2 c Lowfat buttermilk
1 ts Canola oil
1 ts Vanilla extract
1 ts Peppermint extract
1/3 c Carob chips
1/4 c Raisins
1/4 c Sliced dates
2 tb Sunflower seeds
Preheat oven to 350 degrees F. Spray a loaf pan with pam and set
aside. Whip egg whites until light. Add date sugar, carob powder, flour,
baking powder, buttermilk, oil and vanilla and mix until thoroughly
combined. Add peppermint flavoring, carob chips, raisins, dates, and
sunflower seeds. Mix to combine. Pour into pan and bake until a
toothpick inserted in center comes out clean. Remove from pan and
cut into bars or squares.

Oklahoma Crude
1/2 c Sugar
1/2 c Vegetable (not olive) oil
3/4 c Chocolate flavor syrup
1 ts Vanilla extract
1 Egg
1 c Flour
1/4 ts Salt
1/4 ts Baking powder
Preheat oven to 350-degrees. Grease an 8-inch square pan. In a
mixing bowl combine sugar, oil, syrup, vanilla, and egg and mix until
smooth. Don't overbeat. Add flour, salt and baking powder and stir just
until smooth. Spread in prepared pan and bake 35-40 minutes, until
toothpick or cake tester inserted near center comes out clean. Cool 15
minutes in pan before removing to cooling rack. Or, if you can't wait,
cut into brownies while they're warm and enjoy.

Peanut, Raisin And Chocolate Clusters
1 Egg white
1/4 c Sugar
3/4 c Raisins
3/4 c Raisins
3/4 c Chocolate chips
Beat egg white till frothy, add sugar gradually; continue beating till
light. Stir in raisins, peanuts and chocolate chips. Place in mounds on
cookie sheet lined with parchment (or buttered and floured). Bake in
preheated 375F oven 8 to 10 minutes or till browned. Cool. Makes: 24
candies