Chocolate Maple Nut Bars

1 1/2 c Flour; unsifted
2/3 c Sugar
1/2 ts Salt
3/4 c Margarine or butter; cold
2 Eggs
14 oz Sweetened condensed milk
1 1/2 ts Maple flavoring
2 c Nuts; chopped
1 c Semi-sweet chocolate chips

Preheat oven to 350 degrees F. In a large bowl, combine flour, sugar
and salt; cut in margarine until crumbly. stir in 1 beaten egg. Press
evenly in a 9x13" pan. Bake for 25 minutes. Meanwhile, in medium
bowl, beat sweetened condensed milk, remaining egg and flavoring;
stir in nuts. Sprinkle chocolate chips evenly over the prepared crust.
Top with the nut mixture. Bake for 25 minutes more or until lightly
brown. Cool. Cut into bars. Store tightly covered at room temperature.
Makes 24 - 36 bars.

Chocolate Fudge Bars

1 Stick Butter
2 oz Unsweetened Baking Chocolate Squares
1 c Sugar
2 Eggs
1 c Flour
1/2 ts Salt
1/2 ts Baking Soda
1/2 ts Vanilla Or Peppermint Extract
1 c Chocolate Chips
Glaze
1 c Powdered Sugar
1 tb Milk -- or more
1/2 ts Peppermint Extract

Melt the butter and the unsweetened chocolate.
When the bowl is cool, add the sugar, beat in the eggs, mix in the
flour, the salt, and the baking soda. Add the vanilla. Spread into a
greased jellyroll pan.
Sprinkle with the chocolate chips, and bake at 350 F for 8 minutes or
so.
Glaze: Mix up the ingredients. It should be like a glaze that will pour,
thickly. Add a couple of drops of food coloring if desired. When the
cookies come out of the oven, spread the glaze. Cool slightly, and cut
while still warm.

Chocolate Delight Bars

1/2 c Margarine -- softened
1 Egg yolk
2 tb Water
1 1/4 c Flour
1 ts Sugar
1 ts Baking powder
12 oz Chocolate chips
3/4 c Sugar
2 Eggs
6 tb Margarine -- melted
2 ts Vanilla
1 c 2c nuts -- chopped fine

Combine the first six ingredients and mix till smooth. Mixture will be
very stiff. Press into a greased 9"x13" pan. Bake 10 minutes at 350
degrees F. Remove from oven and sprinkle with chocolate chips.
Return to oven for 1 minute. Spread melted chips over the crust. Beat
eggs till thick, then beat in sugar. Stir in melted margarine, vanilla and
nuts. Spread over chocolate. Bake 30-35 minutes at 350 degrees F.
Cut into 48 squares when cool.

Chocolate Crunch Bars

1/2 c Honey
1/3 c Margarine
1/4 c Cocoa Powder, Sweetened --
1 c Granola
1 c Dry Milk

Blend together everything except the granola to a stiff dough. Knead
in the granola, or roll the shaped bars in granola.
* Carob powder may be used also.

Chocolate Chip Nut Bars

1/2 c Margarine
2 c Brown sugar, packed
1 ts Vanilla
2 Eggs
1 1/2 c Flour
2 ts Baking powder
1 ts Salt
1 c Chipits
1 c Nuts

Melt margarine in large pot. Remove from heat and add sugar and
vanilla. Stir well. Add eggs, one at a time. Stir together flour, baking
powder, and salt. Add to pan and mix well. Spread in pan 9X13.
Sprinkle with nuts and chipits over surface and press down lightly.
Bake at 350 for 35-40 minutes. Cool and cut into bars.

Chocolate Chip Cranberry Cheese Bars

1 c Butter or margarine, (2 sticks or 1/2 LB)
1 c Brown sugar; packed
2 c Flour
1 1/2 c Rolled oats
2 ts Orange zest; grated
1 pk Semisweet chocolate chips, 12oz
1 c Cranberries; dried (4oz)
1 pk Cream cheese; (8oz)
1 1/4 c Sweetened condensed milk, (1 can at 14oz)

Beat butter and brown sugar in large bowl until creamy; beat in flour,
oats and orange peel until crumbly. Stir in chocolate chips and
cranberries; reserve 2 cups mixture. Press remaining mixture onto
bottom of greased 13-by-9-inch baking pan. Bake at 350 degrees 15
minutes.
Beat cream cheese in small bowl until smooth. Gradually beat in
sweetened condensed milk. Pour over hot crust; sprinkle with reserved
oat mixture. Return to oven and bake 25 to 30 minutes or until center
is set. Cool in pan on wire rack.
Makes about 3 dozen.

Chocolate Chip Cookie Bars

3/4 c Firmly packed brown sugar
1/2 c Sugar
1/2 c Margarine or butter,softened
1/2 c Shortening
1 1/2 ts Vanilla
1 Egg
1 3/4 c All purpose flour
1 ts Baking soda
1/2 ts Salt
1 c Semi-sweet chocolate chips
1/2 c Chopped nuts or shelled
Sunflower seeds (opt)

Heat oven to 375 degrees F. In large bowl, combine brown sugar,
sugar, margarine and shortening; beat until light and fluffy. Add
vanilla and egg; blend well. Stir in flour, baking soda, and salt; mix
well. Stir in chocolate chips and nuts. Spread in ungreased 13 x 9-inch
pan. Bake for 15 to 25 minutes or until light golden brown. Cool
completely. Cut into bars.

Chocolate Chip Bars

3/4 c Brown Sugar firmly packed
1/2 c Butter or margarine
1 Egg
1 1/4 c All-purpose flour
1/2 ts Baking soda
1/2 ts Salt
1 ts Vanilla
6 oz Chocolate pieces
1/2 c Chopped walnuts

Cream together sugar and butter. Beat in egg. Stir in dry ingredients;
add vanilla and mix. Fold in chocolate and nuts. Spread in greased 15
x 10-inch pan (this will be a thin layer of batter). Bake in 375 degree
oven 12 to 15 minutes. Cool slightly before cutting into 48 squares.

Chocolate Cherry Bars

1 pk Fudge cake mix
1 cn (21 oz.) cherry pie filling
1 ts Almond extract
2 Eggs; beaten
Frosting: 1 cup sugar
5 Tablespoons butter or margarine
1/3 cup milk
6 ounces semi-sweet chocolate chips

Preheat oven to 350. Grease and flour a 9x13 inch pan. Combine all
ingredients for bars in a mixing bowl and stir by hand until mixed.
Spread batter in prepared pan and bake 25-30 minutes. Be careful not
to over-bake. Cool on rack.
To make frosting, combine sugar, butter and milk in small saucepan.
Boil, stirring constantly, for 1 minute. Remove from heat, add
chocolate pieces and stir until smooth. Pour over cooled bars.

Chocolate Cheese Bars

1 Devil's Food Cake Mix (with or without pudding in it)
8 oz Cream cheese, softened
1/3 c Oil
3 Eggs (divided use)
1/4 c Sugar
6 oz Semi-sweet chocolate chips
1/2 c Walnuts or pecans, chopped

Mix dry cake mix, 2 eggs, and 1/3 cup oil until crumbly; reserve 1 cup.
Pat remaining mixture lightly in an ungreased 13x9x2 inch pan. Bake
for 15 minutes at 350 degrees. Remove and sprinkle top with
chocolate chips and walnuts.

Beat cream cheese, sugar and remaining egg until light and smooth.
Spread over chocolate chips and walnuts. Sprinkle with reserved
crumb mixture. Return to oven and bake for 15 minutes longer. Cool
and cut into bars. Makes 16 servings.

Chocolate Caramel Shortbread

1 1/2 c Butter, softened, divided
1/2 c Sifted icing sugar
1/4 ts Salt
1 1/4 c All purpose flour
1 cn Sweetened condensed milk
3 tb Corn syrup
1 ts Vanilla
3 Squares semi sweet chocolate, melted

Preheat oven to 350 degrees F. In large mixer bowl, beat 1 cup butter,
sugar and salt until fluffy. Add flour, mix well. With floured finger,
press evenly into greased 9 inch square pan. Bake 30-35 minutes or
until lightly browned. Cool slightly. In 2 quart glass measure, with
handle,in microwave oven, melt remaining 1/2 cup butter on high. for
1 minutes. Stir in sweetened condensed milk and corn syrup.
Microwave on high for 6-8 minutes, stirring after each minute, or until
mixture turns a light caramel color. Stir in vanilla. Spread over warm
shortbread. Drizzle with chocolate. Chill until firm. Cut into bars. Store
covered at room temperature. Makes 24 bars.

Chocolate Caramel Nut Bars

14 oz Bag caramels, remove wrappers
5 oz Can evaporated milk
1 Box German chocolate cake mix with pudding
1/2 c Margarine, melted
1 1/2 c Walnuts, chopped
6 oz Semisweet chocolate chips

Melt caramels with 1/3 cup milk in the microwave. Stir until smooth.
Combine remaining milk, mix and margarine. Mix well. Press half of
cake mixture into the bottom of a greased 13 x 9 baking pan. Bake
350 degrees for 6 minutes. Sprinkle with 1 cup walnuts, chocolate
pieces over the crust; top with caramel mixture spreading to the edges
of the pan. Top with teaspoonfuls of remaining cake mixture. Sprinkle
with walnuts -- press lightly into the top. Bake for 350 degrees for 20
minutes. Cool slightly; cut into bars.

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.

Chocolate Bars

2 c All-purpose flour;
1 c Sugar;
1/2 c Cocoa;
1 ts Baking soda;
Dry substitute equal to 1/3 cup sugar
1/2 ts Cinnamon;
1/2 ts Salt;
1 c Margarine (2 Sticks); at room temperature
2 lg Eggs;
2 ts Vanilla;
1/2 c Semisweet chocolate chips;

Place flour, sugar, cocoa, baking soda, dry sugar substitute, cinnamon,
and salt in a mixer bowl and mix a low speed to blend well. Add
margarine, eggs, vanilla and water, and mix at medium speed to blend
well. Spread batter evenly in an 11" by 15" jelly roll pan that has been
sprayed with pan spray or greased with margarine. Bake at 325
degrees for 20 to 25 minutes, or until bars pull away the sides of the
pan and a cake tester comes out clean from the center. Place on wire
rack and sprinkle chocolate chips evenly over the top of the hot bars.
Mark four by eight and cool until chocolate has hardened. Cut as
marked.
(Might be a good idea to cut even more sugar out of this.)

Chewy Chocolate Orange Bars

2 c Cake flour
3/4 ts Baking powder
1/2 ts Salt
1 1/2 c Quick-cooking oats
1 c Dark-brown sugar, packed
2 Egg whites
Raisin Puree
3/4 c Chopped bittersweet chocolate
1/3 c Toasted walnuts, optional
1 tb Grated orange zest

Sift together flour, baking powder and salt into large bowl. Stir in oats
and brown sugar. Beat egg whites lightly in another bowl. Stir in Raisin
Puree. Stir into flour mixture along with chocolate, walnuts, and
orange zest just until blended. Spoon in 9-inch-square baking pan
sprayed with non-stick vegetable spray. Bake at 350 degrees F. 25 to
30 minutes. Cool. Cut into 24 bars.

Caramel Filled Chocolate Bars

1 German Chocolate cake mix
3/4 c Margarine, melted
14 oz Bag caramels
2/3 c Evaporated milk, divided
1 c Chocolate chips
1 c 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 teaspoonful 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.

Bars

Black and White Chocolate Bars


1 lb Real white chocolate, melted
1 lb Chocolate chips; melted
3/4 c Evaporated milk
1/4 c margarine
1 ts Vanilla (or other extract)
1/2 c Toasted hazelnuts (or walnuts)

To ensure that the recipe will set up properly, do not use white baking
confections that are not real white chocolate. The word "cocoa" should
appear in the ingredients.
Line the inside of an 8" square baking pan with plastic wrap and set
aside.
Toast nuts by placing on a cookie sheet and baking in pre-heated 350
degrees F. oven until skin begins to flake off. Remove skins by rubbing
with a clean towel. Chop nuts with a knife, or pulse in a food
processor.
Melt chocolate in a separate medium-sized bowls over double boilers.
Combine and melt the evaporated milk and GoldùnùSoft margarine
over medium heat. Remove from heat and reserve.
Add half the milk and margarine mixture to the melted chocolate
chips. Mix well, pour into lined baking dish, an spread evenly.
Refrigerate a few minutes.
Add balance of milk mixture to the melted white chocolate, then add
the vanilla and mix until well blended.
Smoothly spread the mixture over the first layer and top with nuts.
Refrigerate until firmly set (24 hrs.) and cut into bars. Store chilled.

Walnut Chocolate Rum Balls

1 c Walnuts, ground or finely chopped
2 c Grated "German's sweet" or bittersweet chocolate
1 1/2 c Sifted confectioner's sugar
4 tb Rum
Cocoa powder

Combine nuts, sugar, and chocolate. Moisten with rum to form a stiff
dough. Form into small balls and roll in cocoa to coat. This recipe is
not only simple, it's flexible. It can be made with other kinds of liquor
(amaretto, sherry, and Southern Comfort work well), nuts (almonds or
pecans, for instance) and coatings (ground nuts, finely grated coconut,
etc.) and always comes out tasting great.
Adding small chunks of nut for texture is also effective.

Sweet 'n' Peanutty Chocolate Balls

3 c Powdered sugar, sifted
1 1/2 c Graham cracker crumbs
1 c Pecans finely chopped
3/4 c Butter
3/4 c Peanut butter
1 1/2 c Semisweet chocolate chips
4 tb Butter
1 tb 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

Swedish Balls

1/2 lb Butter
1 1/2 c Sugar
2 Eggs
1/2 c Strong cold coffee (instant)
2 ts Vanilla
1 c Cocoa
4 c Quick-cooking oats, uncooked

Cream butter and sugar. Blend in eggs. Add coffee, vanilla, and cocoa.
Mix. Add oats and mix well. Chill 1 to 2 hours. Shape into one-inch
balls. Roll in sugar. Store in air tight container. Keep refrigerated.
Makes 5 dozen.

Double Chocolate Cherry Bourbon Balls

1 6oz.pkg. chocolate chips
3 T Corn syrup
1/2 c Bourbon or 1/4 cup bourbon and 1/4 cup ginger ale
1 8 1/2 oz.pkg. chocolate wafers, crushed
1/2 c Confectioners sugar
1 c Finely chopped nuts
1/4 c Finely chopped candied cherries

Granulated sugar
Melt chocolate in top of double boiler. Remove from heat, add corn
syrup and bourbon. In large bowl mix wafer crumbs, nuts,
confectioners sugar and cherries. Add chocolate mixture. Stir until
blended. Refrigerate 1 hour. Roll into 1-inch balls and roll in
granulated sugar.

Dietetic Cream Cheese Balls

1 pk (8 0z. size) cream cheese
3/4 c Finely chopped pecans

Milkcote or whitecoat chocolate
Cream the cream cheese and add pecans. Chill until cheese will form
balls. Dip balls into melted whitecote or milkcote chocolate coating.
Makes about 25 balls.

Chocolate Walnut Rum Balls

1 c Walnuts, ground or finely chopped
2 c Grated "German's sweet" or bittersweet chocolate
1 1/2 c Sifted confectioner's sugar
4 tb Rum

Cocoa powder
Combine nuts, sugar, and chocolate. Moisten with rum to form a stiff
dough. Form into small balls and roll in cocoa to coat.

Chocolate Pecan Rum Balls

1 lb Pecans, shelled and ground
8 1/2 oz Chocolate wafers; crushed
1/2 c Dark rum
1/3 c Honey

Powdered sugar
Combine all ingredients, except powdered sugar, in a large bowl. Mix
well. Chill for 20 minutes. Shape by spoonful into round balls. Store in
a tightly covered, airtight container. Just before serving or giving, roll
in powdered sugar. Makes 100 balls.

Chocolate Mint Dessert Balls

9 oz Chocolate chips; melted
1/2 c Creme de menthe
24 oz Cream cheese; softened
1 ts Cinnamon, ground
2 c Pecans; finely chopped
Chocolate cookie wafers

In large bowl, mix together ingredients except pecans until smooth.
cover and chill 1 hour. Divide mixture into 1 part per ball, and form
into balls. Roll balls in pecans. Serve with chocolate cookie wafers.
Store in refrigerator.

Chocolate Cream Hazelnut Balls

1/2 c Finely chopped hazelnuts
1 c Vanilla cookie crumbs
1 c Powdered sugar
2 tb Cocoa
2 tb Corn syrup
1/4 c Cream
1/2 ts Vanilla

Combine all ingredients and mix well. The mixture should be moist to
the touch. Roll into balls about the size of a walnut. Roll in powdered
sugar or finely chopped hazelnuts. Store for at least 2 days in covered
container.

Chocolate Bourbon Balls

1/2 c Margarine or butter
4 c Powdered sugar
1 c Finely chopped nuts
1/4 c Bourbon
1 pk (6 ounces) milk chocolate chips
3 tb Half-and-half.

Place margarine in medium bowl. Microwave at HIGH (100%) until
melted, 1 to 2 minutes. Mix in sugar, nuts and bourbon. Refrigerate
until firm.

Shape into 1-inch balls. Refrigerate until firm. Combine chocolate chips
and half-and-half in a small bowl. Microwave at MEDIUM-HIGH (70%)
until chocolate chips are melted, 1 to 2-1/2 minutes, stirring once or
twice. Stir until smooth. Drizzle chocolate over candies. (Reheat
chocolate as needed.) Chill.

Chocolate Balls

2 Sticks margarine
1 1/2 c Graham cracker crumbs
1/2 c Chopped pecans
1 c Coconut
1 Box powdered sugar
1 tb Vanilla
12 oz Jar crunchy peanut butter
6 oz Package semisweet chocolate chips
1/2 Cake paraffin wax (half of 1/4 pound size)

Melt margarine in large container. Stir in graham cracker crumbs,
pecans, coconut, powdered sugar and vanilla; add peanut butter and
mix well. Roll into walnut size balls and lay out on waxed paper. Melt
chocolate and paraffin together over hot water. Using 2 teaspoons (or
any method you prefer) dip each ball into mixture returning to waxed
paper. The balls will cool quickly. Yield 6 dozen.

Carob Candy Balls

1/2 c Carob powder
1/2 c Honey
1/2 c Peanut butter
1/2 c Sesame seeds
1/4 c Wheat germ
1/4 c Dry milk powder
1 c Honey graham cracker crumbs

Blend together carob powder, honey, peanut butter, sesame seeds,
wheat germ and powdered milk. Form into 1 1/2-inch balls. Roll in
graham cracker crumbs. Refrigerate 1 hour before serving. This candy
is low in salt, high in potassium. Makes 24 candy balls

Vienna Chocolate Bars

2 sticks butter
2 egg yolks
1 1/2 C sugar
2 1/2 C flour
1 (10 oz.) raspberry jelly (seedless)
1 C semi sweet chocolate chips
1/4 tsp. salt
4 egg whites

Preheat oven to 350. Cream butter with egg yolks
and 1/2 cup sugar. Add flour and knead with
fingers. Pat batter out with fingers on greased
cookie sheet to about 3/8" thickness. Bake for
15 to 20 minutes until lightly browned. Remove
from oven. Spread with jelly and top with
chocolate chips. Beat egg whites and salt until
stiff peaks form. Fold in remaining cup of
sugar. Gently spread on top. Bake for
additional 24 minutes. Cool and cut into 2"x2" bars.

Chocolate Brittle

1 LB Sugar
1 LB Walnuts, finely chopped
1 LB Almonds
1 LB Semi Sweet Chocolate
1 LB Whole Walnuts

In a saucepan cook butter and sugar, boiling 5 minutes. Stir in
almonds and cook 10-20 minutes or until nuts begin to pop and turn
brown. Pour into a shallow pan and let cool. Melt chocolate and pour
over mixture in pan. Sprinkle w/ finely chopped walnuts. After
mixture hardens, turn over and sprinkle bottom w/ walnuts. Break
Candy into pieces.

1 prepared 9-inch pie shell, baked

CHOCOLATE FILLED BON BONS

1/2 c. butter flavor shortening
1/2 c. granulated sugar
1/4 c. firmly packed brown sugar
1 tsp. vanilla
1 egg
1 2/3 all purpose flour, unsifted
36 chocolate kisses
36 peach halves

Cream shortening, sugars, vanilla and egg in large bowl at medium
speed of mixer. Combine flour, baking soda, and salt. Stir into
creamed mixture. Press 2 level measuring teaspoonfuls dough around
each kiss, covering kiss completely. Gently place pecan half on top of
each. Bake on ungreased baking sheet for 6-7 minutes (cookies will
not brown, do not over bake). Gently press pecans into hot cookies.
Cool on baking sheet for 1 minute, then remove to cooling racks.

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.

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.

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.