Chocolate Yummies Recipes

CHOCOLATE PRETZEL YUMMIES RECIPE

Steps:

• In a food processor, combine walnuts, peanut butter pieces, and milk chocolate pieces. Cover and process until mixture is coarsely chopped. If a food processor is not available, coarsely chop ingredients separately with a knife, then combine. In a small heavy saucepan, combine brown sugar, corn syrup, and butter. Bring to boiling over medium heat, stirring constantly. Stir in sweetened condensed milk. Return to boiling over medium heat, stirring constantly. Reduce heat to medium-low. Clip a candy thermometer to the side of the pan. Continue cooking, stirring constantly, until mixture reaches 236º F (approximately 10 minutes). Adjust heat as necessary to maintain a steady boil. Remove saucepan from heat, stir in vanilla. Cool 15 to 30 minutes or until slightly thickened. The mixture is easier to work with when it has completely cooled. Dip each pretzel into caramel mixture, covering about 2/3 of the rod. Let caramel drip off slightly. Spoon or roll some of the chopped mixture onto the caramel on the pretzel, pressing crumbs lightly with the back of spoon or your fingers. Let stand on nonstick foil until caramel is set. Store in an airtight container between layers of wax paper in the refrigerator up to 4 days or freeze up to 1 month. Makes 25 pretzel rods or 13 whole Bavarian pretzels.

CHOCOLATE YUMMY

Steps:

• Place the pecans and sugar in a food processor and pulse together for 30 seconds.
• In the bowl of an electric mixer, cream together the butter, vanilla, and the pecan-sugar mixture, then stir in the flour and salt until just mixed. Chill the dough for 30 minutes.
• Preheat the oven to 325°F.
• Use your fingers to press the chilled dough into a 9-inch square baking dish. Prick the dough with a fork and bake 10 to 15 minutes, until lightly golden. Cool the cooked dough while preparing the remaining layers.
• Heat the cream for the pudding in a heavy-bottomed saucepan over medium heat. Stir together the sugar and egg yolks in a mixing bowl. When the cream is hot (but not boiling), temper the cream into the yolks by slowly adding half the cream while stirring vigorously, then stir the egg mixture back into the cream in the saucepan. Cook over medium-low heat for 5 to 7 minutes, until it is thick enough to coat the back of a spoon.
• Place the dark and milk chocolate in a mixing bowl with the butter, vanilla, and salt. Pour the hot cream mixture over the chocolate and stir until the chocolate and butter are melted. Spread the pudding in a shallow dish to cool and cover it with a piece of plastic wrap placed directly on the surface so a skin does not form.
• In a small mixing bowl or the bowl of an electric mixer, beat the cream cheese and 1/2 cup confectioners' sugar together until smooth.
• In the bowl of an electric mixer, or by hand, whip the cream to soft peaks, then add the remaining 2 tablespoons sugar and whip a few minutes more, until stiff peaks form.
• Spread the cream cheese over the cooled shortbread crust, top with the pudding, and then add the whipped cream. Refrigerate for at least 1 hour, or overnight. Garnish with additional chocolate shavings, if desired.

CHOCOLATE MARSHMALLOW YUMMIES

Steps:

• Coat 13 x 9 x 2-inch microwave-safe dish with cooking spray. Arrange Keebler® Grahams Original crackers in single layer in dish, breaking crackers as needed to fit. Sprinkle marshmallows evenly over crackers.
• Microwave on HIGH 1 minute or until marshmallows are puffy. Remove from microwave. Cool completely.
• In 2-quart microwave-safe mixing bowl combine chocolate morsels, corn syrup and butter. Microwave on HIGH about 1 1/2 minutes or until chocolate is melted, stirring every 30 seconds. Stir in peanut butter. Add Kellogg's® Rice Krispies® cereal, mixing until combined.
• Spread evenly over marshmallows. Cover and refrigerate about 1 hour or until firm. Cut and store in airtight container in refrigerator.

CHOCOLATE YUMMIES

Steps:

• Melt chocolate morsels, butter and marshmallows in double boiler; or carefully over very low heat, stir untill smooth.
• Remove from heat, don't worry if separates a little.
• Stir in vanilla, coconut and oats, mix thoroughly.
• Drop by teaspoonfuls onto wax paper covered cookie sheets. Refrigerate.
• When chilled can transfer to storage containers. Must be refrigerated.
• Notes: You can use quick or old fashioned oats in this recipe.I have always cooked over low heat without a problem. If you spray alittle pam on pan and spoon clean up is a snap. Prep time includes chilling.

CHOCOLATE YUMMIES

Steps:

• In a saucepan over low heat, melt the chocolate chips, butter and marshmallows; stir until smooth. Stir in oats, coconut and vanilla; mix well. Drop by rounded teaspoonfuls onto waxed paper-lined baking sheets. Chill until set, about 30 minutes.

CHOCOLATE YUMMY

Steps:

• In a food processor, pulse pecans and sugar for 30 seconds.
• In a stand mixer with the paddle attachment, cream together butter, vanilla and pecan sugar. Add flour and salt and mix just until it comes together. Wrap dough in plastic wrap and refrigerate 30 minutes. Meanwhile, preheat oven to 325°F.
• Press the dough out to cover the bottom of a 9" square baking dish. Prick the dough all over with a fork or a docking roller, then bake 10-15 minutes, until golden. Allow to cool completely.
• In a heavy-bottomed saucepan, heat the cream over medium heat. In a bowl, beat together sugar and egg yolks. When cream is hot but not boiling, add the cream to the egg yolks, stirring vigorously, a tablespoon at a time, until half the cream has been added. Return this mixture to the cream remaining in the pan, still stirring vigorously. Cook over medium-low, stirring constantly, until it is thick enough to coat the back of a spoon, 5-7 minutes.
• Place the chocolates, butter and vanilla in a bowl. Pour the cream over them and stir until the chocolate and butter are melted and incorporated. Pour the custard into a shallow dish and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until cool.
• Beat the cream cheese with 1/2 cup confectioners' sugar until smooth.
• Whip the heavy cream to soft peaks. Add the remaining confectioners' sugar and whip to stiff peaks.
• Spread the sweetened cream cheese over the cookie base. Top with the custard, then with the whipped cream. Garnish with grated chocolate. Refrigerate at least one hour, or overnight, before serving.

CHOCOLATE YUMMIES

Steps:

• Melt the chocolate chips, marshmallows, and margarine together in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove chocolate mixture from heat.
• Stir oats, coconut, and vanilla extract into the chocolate mixture.
• Line a baking sheet with waxed paper. Drop chocolate mixture by teaspoonful onto sheet. Refrigerate until yummies are firm, at least 30 minutes.

CHOCOLATE YUMMIES

Steps:

• Coat 13 x 9 x 2-inch microwave-safe dish with cooking spray. Arrange Keebler® Grahams Original crackers in single layer in dish, breaking crackers as needed to fit. Sprinkle marshmallows evenly over crackers.
• Microwave on HIGH 1 minute or until marshmallows are puffy. Remove from microwave. Cool completely.
• In 2-quart microwave-safe mixing bowl combine chocolate morsels, corn syrup and butter. Microwave on HIGH about 1 1/2 minutes or until chocolate is melted, stirring every 30 seconds. Stir in peanut butter. Add KELLOGG'S® RICE KRISPIES® cereal, mixing until combined.
• Spread evenly over marshmallows. Cover and refrigerate about 1 hour or until firm. Cut and store in airtight container in refrigerator.
• CONVENTIONAL DIRECTIONS:
• Follow step 1 above using 13 x 9 x 2-inch baking dish coated with cooking spray. Bake at 375 degrees F about 7 minutes or until marshmallows are puffy. Cool completely. In medium saucepan combine chocolate morsels, corn syrup and butter. Cook stirring constantly, over medium-low heat until melted. Remove from heat. Stir in peanut butter. Add KELLOGG'S® RICE KRISPIES® cereal, mixing until combined. Complete as in step 4 above.