Chocolate Toads Recipes

OATMEAL CHOCOLATE COCONUT MACAROONS

Steps:

• Mix oats, coconut, and cocoa powder together in a bowl.
• Bring sugar, butter, and milk to a boil in saucepan, stirring occasionally; remove immediately from heat and stir into oat mixture.
• Drop 15 spoonfuls of batter onto a sheet of waxed paper. Cool to room temperature before serving.

CHOCOLATE FROGS

Steps:

• Mix, milk, margarine, sugar and cocoa in a medium saucepan and bring to a boil. Add vanilla, coconut, and oats, mix thoroughly and drop from tablespoon onto waxed paper or cookie sheets. Chill until set and enjoy!

CHOCOLATE FROGS

Steps:

• Mix sugar, butter, cocoa and milk together in a saucepan and bring to a rolling boil.
• Remove from the heat and stir in remaining ingredients.
• Drop from a teaspoon onto wax paper or a cookie sheet.
• Allow to cool.

NO BAKE CHOCOLATE MACAROONS( A.K.A. CHOCOLATE FROGS!!)

Steps:

• Mix, milk, margarine, sugar& cocoa in a medium saucepan and bring to a boil.
• Add vanilla, coconut, & oats, mix thoroughly and drop from tablespoon onto wax paper or cookie sheets.
• Chill until set & enjoy!

DECADENT CHOCOLATE LAYER CAKE

Steps:

• Preheat oven to 350℉. Spray cake pans with nonstick vegetable spray. Set it aside.
• In a medium bowl, combine flour, baking soda and salt. Set it aside.
• In a large microwavable bowl, melt chocolate and butter for 2 minutes, or until butter is melted. The mixture can also be melted in a saucepan over low heat. Stir until smooth. Transfer to a large bowl; add sugar and beat with an electric mixer until combined.
• Add eggs to chocolate mixture, one at a time, mixing well after each addition. Add vanilla; mix well.
• Alternate adding flour mixture and milk to chocolate mixture, beating well until everything is incorporated. Pour into prepared pans.
• Bake 32 to 36 minutes at 350℉, or until toothpick inserted in center comes out clean.
• Cool cakes in pans on a cooling grid for 15 minutes. Remove from pans. Transfer to a cooling grid to cool completely before decorating.

CHOCOLATE FROGS

Steps:

• If using a flimsy silicone mold, place mold onto a stiff baking sheet (for ease of transferring to and from refrigerator).
• In a small microwave safe bowl, heat melting wafers in 30 second increments, stirring every 30 seconds, until wafers are melted and smooth.
• Add a spoonful of melted chocolate to each frog mold. Or, use a pastry bag/plastic baggie to pipe the chocolate into the mold. If needed, add a second coat to the sides of your mold, filling in any holes or thin areas. Transfer to refrigerator for 10 minutes to harden.
• Meanwhile, add peanut butter and confectioner's sugar to a bowl. Stir until combined - mixture will be thick, like a dough. Add more sugar as desired for a sweeter filling.
• Remove mold from refrigerator. Distribute peanut butter filling evenly between your frogs, gently patting down into an even layer. Leave about ⅛" of space at the top of your mold to fill in with chocolate.
• Top each frog with remaining chocolate (reheat as needed in the microwave if chocolate has solidified) and spread into an even layer. Return tray to the refrigerator and allow to chill for 20 minutes.
• Remove frogs from molds. Store in a sealed container at room temperature.