Chocolate Peanut Butter Bars
A great way to get kids involved in the kitchen, is by preparing a recipe that will satisfy their sweet tooth. Many children love the opportunity to measure, mix, and bake, and don't even mind the clean up afterward. Try this tasty treat with your kids.
* * *
To make these yummy treats, you will need the following ingredients:
1 cup creamy peanut butter
6 tablespoons (3/4 stick) butter or margarine, softened
1 1/4 cups sugar
3 eggs
1 teaspoon vanilla extract
1 cup all purpose flour
1/4 teaspoon salt
2 cups milk chocolate chips
Directions: Preheat the oven to 350 degrees. In a large mixer bowl, beat the peanut butter and butter until smooth, about 1 minute. Add the sugar, eggs and vanilla, and beat until creamy. Blend in the flour and salt. Stir in 1 cup of the chocolate chips and spread into an ungreased 13x9 inch baking pan. Bake for about 25-30 minutes, or until edges begin to brown.
Immediately sprinkle the remaining morsels over the cookie layer. Let it stand for about 5 minutes until the morsels become shiny and soft. Spread the rest of the chocolate chips evenly over the top. Cool completely and serve. Enjoy!
Monday, February 4, 2008
Chocolate Eclair Dessert
Chocolate Eclair Dessert
2 individual packages graham crackers
2 3 ounce packages instant vanilla pudding mix
3 cups milk
1 8 ounce container frozen whipped topping, thawed
1 16 ounce package prepared chocolate frosting
Line the bottom of a 9x13-inch pan with graham crackers. In a large bowl, combine pudding mix and milk. Stir well. Stir in whipped topping to pudding mixture. Spread half of mixture over graham cracker layer. Top with another layer of graham crackers and the remaining pudding. Top all with a final layer of graham crackers and frost with chocolate frosting. Refrigerate until serving.
2 individual packages graham crackers
2 3 ounce packages instant vanilla pudding mix
3 cups milk
1 8 ounce container frozen whipped topping, thawed
1 16 ounce package prepared chocolate frosting
Line the bottom of a 9x13-inch pan with graham crackers. In a large bowl, combine pudding mix and milk. Stir well. Stir in whipped topping to pudding mixture. Spread half of mixture over graham cracker layer. Top with another layer of graham crackers and the remaining pudding. Top all with a final layer of graham crackers and frost with chocolate frosting. Refrigerate until serving.
Black Gold Cookies
Black Gold Cookies
6 tablespoons flour
1/2 teaspoon baking powder
1/2 teaspoon salt
10 ounces semisweet chocolate, chopped into 1/4 inch pieces
2 ounces un-sweetened chocolate, chopped into 1/4 inch pieces
6 tablespoons unsalted butter
2 large eggs
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
Preheat oven to 325 degrees. Sift together flour, baking powder and salt. Melt 6 ounces Semisweet chocolate, un-sweetened chocolate and butter in double boiler, stirring until smooth (about 6 minutes.) Place eggs, sugar and vanilla in bowl of an electric mixer fitted with a paddle. Beat on medium 4 minutes, scrape sides, then beat 2 minutes. Add the melted chocolate and beat for 1 more minute. Add dry ingredients and remaining chocolate pieces and mix until thoroughly combined. Use a heaping tablespoon of dough for each cookie. Bake on middle rack for 9 to 10 minutes. Cool on baking sheet until set, then transfer to wire rack.
Makes 3 dozen cookies.
6 tablespoons flour
1/2 teaspoon baking powder
1/2 teaspoon salt
10 ounces semisweet chocolate, chopped into 1/4 inch pieces
2 ounces un-sweetened chocolate, chopped into 1/4 inch pieces
6 tablespoons unsalted butter
2 large eggs
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
Preheat oven to 325 degrees. Sift together flour, baking powder and salt. Melt 6 ounces Semisweet chocolate, un-sweetened chocolate and butter in double boiler, stirring until smooth (about 6 minutes.) Place eggs, sugar and vanilla in bowl of an electric mixer fitted with a paddle. Beat on medium 4 minutes, scrape sides, then beat 2 minutes. Add the melted chocolate and beat for 1 more minute. Add dry ingredients and remaining chocolate pieces and mix until thoroughly combined. Use a heaping tablespoon of dough for each cookie. Bake on middle rack for 9 to 10 minutes. Cool on baking sheet until set, then transfer to wire rack.
Makes 3 dozen cookies.
Black Gold Cookies
Black Gold Cookies
6 tablespoons flour
1/2 teaspoon baking powder
1/2 teaspoon salt
10 ounces semisweet chocolate, chopped into 1/4 inch pieces
2 ounces un-sweetened chocolate, chopped into 1/4 inch pieces
6 tablespoons unsalted butter
2 large eggs
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
Preheat oven to 325 degrees. Sift together flour, baking powder and salt. Melt 6 ounces Semisweet chocolate, un-sweetened chocolate and butter in double boiler, stirring until smooth (about 6 minutes.) Place eggs, sugar and vanilla in bowl of an electric mixer fitted with a paddle. Beat on medium 4 minutes, scrape sides, then beat 2 minutes. Add the melted chocolate and beat for 1 more minute. Add dry ingredients and remaining chocolate pieces and mix until thoroughly combined. Use a heaping tablespoon of dough for each cookie. Bake on middle rack for 9 to 10 minutes. Cool on baking sheet until set, then transfer to wire rack.
Makes 3 dozen cookies.
6 tablespoons flour
1/2 teaspoon baking powder
1/2 teaspoon salt
10 ounces semisweet chocolate, chopped into 1/4 inch pieces
2 ounces un-sweetened chocolate, chopped into 1/4 inch pieces
6 tablespoons unsalted butter
2 large eggs
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
Preheat oven to 325 degrees. Sift together flour, baking powder and salt. Melt 6 ounces Semisweet chocolate, un-sweetened chocolate and butter in double boiler, stirring until smooth (about 6 minutes.) Place eggs, sugar and vanilla in bowl of an electric mixer fitted with a paddle. Beat on medium 4 minutes, scrape sides, then beat 2 minutes. Add the melted chocolate and beat for 1 more minute. Add dry ingredients and remaining chocolate pieces and mix until thoroughly combined. Use a heaping tablespoon of dough for each cookie. Bake on middle rack for 9 to 10 minutes. Cool on baking sheet until set, then transfer to wire rack.
Makes 3 dozen cookies.
Maple Walnut Mousse Pie
Maple Walnut Mousse Pie
3 eggs, separated
1/8 teaspoon salt
3/4 cup maple syrup
2 cups kool whip
1 cup walnut meats, chopped
2 tablespoons semi-sweet chocolate, shaved
1 chocolate crumb pie shell
Beat egg yolks until lemon colored. Add salt and maple syrup.
Cook in top of double boiler until yolk mixture thickens. Cool.
Beat egg whites until stiff. Combine maple mixture, egg whites, and 2/3 of the Kool Whip, using a folding motion.
Fold in 3/4 cup of the nut meats. Scrape into baked pie shell. Cover with remaining whipped topping. Sprinkle with remaining nut meats and chocolate shavings. Freeze for a minimum of four hours.
Serves 8.
3 eggs, separated
1/8 teaspoon salt
3/4 cup maple syrup
2 cups kool whip
1 cup walnut meats, chopped
2 tablespoons semi-sweet chocolate, shaved
1 chocolate crumb pie shell
Beat egg yolks until lemon colored. Add salt and maple syrup.
Cook in top of double boiler until yolk mixture thickens. Cool.
Beat egg whites until stiff. Combine maple mixture, egg whites, and 2/3 of the Kool Whip, using a folding motion.
Fold in 3/4 cup of the nut meats. Scrape into baked pie shell. Cover with remaining whipped topping. Sprinkle with remaining nut meats and chocolate shavings. Freeze for a minimum of four hours.
Serves 8.
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