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Valentine's Day Sweet Treats
1 German chocolate cake mix 3/4 cup margarine, melted 14 oz. bag caramels 2/3 cup evaporated milk, divided 1 cup chocolate chips 1 cup walnuts, chopped Melt caramels and 1/3 cup evaporated milk over hot water or in microwave, stirring every thirty seconds. Keep warm. Mix the cake mix, margarine, and 1/3 cup evaporated milk and beat well. Spread 1/2 the batter in a greased 9x13 inch pan. Bake for 6 minutes at 350 degrees. Cool about 2 minutes. Spread caramel mixture over baked layer and sprinkle with chocolate chips. Stir 1/2 cup nuts into remaining 1/2 of batter and drop by half teaspoonfuls over top. Sprinkle with remaining 1/2 cup nuts. Return to oven and bake for 18 minutes at 350 degrees. Cool in pan and cut into 1-1/2 inch squares. Sweet 'n' Peanutty Chocolate Balls 3 cup powdered sugar, sifted 1 1/2 cup graham cracker crumbs 1 cup pecans finely chopped 3/4 cup butter 3/4 cup peanut butter 1 1/2 cup semi-sweet chocolate chips 4 Tbsp. butter 1 Tbsp. milk Combine powdered sugar, graham cracker crumbs, and pecans; stir until uniform in color. In a saucepan, melt butter and peanut butter together. Pour over sugar mix, and stir until just moistened. Form into one-inch balls. In a separate saucepan, combine chocolate chips, butter and milk. Melt together over low heat, stirring just enough to blend. Coat balls with chocolate by dipping into chocolate mixture one at a time. Place on waxed paper, and chill before serving. Makes 60 balls. Crescent Chocolate Chip Cheese Cake 2 pkgs. crescent rolls 2 (8 oz.) pkgs. cream cheese 1/2 to 3/4 cup sugar 1 egg yolk 1 tsp. vanilla 1 bag milk chocolate chips (reserve 1/2 cup chips) Line a 9 x 13-inch pan with 1 package of crescent rolls, press to seal. Mix cream cheese, sugar, egg yolk, and vanilla until creamy. Add the chocolate chips less the reserved chips. Spread on the filling to 1/4 inch from the edges. Top with second package of crescent rolls. Pinch the edges together. Bake at 350 degrees for 25 to 30 minutes, until golden brown. Remove, frost immediately while hot. Frosting: 1 cup powdered sugar 1 tsp. vanilla 1 Tbsp. warm milk Mix together. Frost baked cheese cake. Refrigerate when cool. Melt reserved chips in microwave and drizzle on iced cheese cake. Makes 24 to 36 squares. Article Directory: http://www.articledashboard.com Marc Dean is a freelance writer who writes for Preferred Consumer. He has done significant research online on home & garden, and on keeping your home and apartment clean. |
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