Chocolate Cherry Bread

3/4 c Water
1 1/2 c White bread flour
1/2 c Wheat bread flour
1 tb Dry milk
2 tb Molasses
1 ts Salt
1/3 c Chocolate chips
1/3 c Cherries, dried
2 ts Triple Sec liquor
1/4 ts Orange peel

1 ts Yeast, fast rise or machine or 2 ts Yeast, active dry
Kids love it, but for adults, Chocolate Cherry turns a coffee break into
a pleasant interlude. With a sweet topping, it becomes a new dessert
bread.

Chocolate Bunny Bread

3 1/4 -3 3/4 cups all-purpose flour
2/3 c Sugar
1/3 c Unsweetened coca powder
2 pk Rapid rise yeast
3/4 ts Salt
2/3 c Milk
1/4 c Water
1/4 c Butter/margarine
1 Egg
1 tb Pure vanilla extract
1/3 c Milk chocolate or peanut butter morsels

Decorations (optional) are Jelly beans, icing
In large bowl, combine 1 cup flour, sugar, cocoa powder, undissolved
yeast and salt. Heat milk, water and butter until very warm (120-130
degrees). Gradually add to dry ingredients; beat 2 minutes at medium
speed of electric mixer, scraping bowl occasionally. Add egg, vanilla
and 1/2 cup flour, beat 2 minutes at high speed, scraping bowl
occasionally. With spoon, stir in enough additional flour to make soft
dough. Knead on lightly floured surface until smooth and elastic, about
4-6 minutes. Cover, let rest on floured surface 10 minutes.

Divide dough in half. For body, knead chocolate morsels into 1 half, form into
ball. Place on bottom end of large greased baking sheet; flatten to
make 5-inch round. For head, remove 1/3 of remaining half, form into
ball. Place on large baking sheet above body, flatten slightly, pinching
to attach. For nose, pinch off 1/2 inch ball from remaining dough;
place on center of head. Divide remaining dough into 4 equal portions,
roll each to form 6-inch rope.
For arms, arrange 2 ropes across body;
attach by tucking one end of each under body. Shape remaining ropes
into ears; arrange above head. Attach by tucking one end of each
under head. Cover, let rise in warm draft-free place until doubled in size, about 30-45 minutes.
Bake at 350 degrees for 45-50 minutes or until done, covering aluminum
foil after 20 minutes to prevent excess browning.
Remove from sheet; cool on wire rack. Decorate as desired.

Chocolate Banana Bread

1 c Bananas; mashed
1 1/2 Eggs
3 tb Butter
1 1/2 ts Vanilla extract
1/4 ts Salt
1/2 ts Cinnamon
1 1/2 tb Unsweetened cocoa
3 tb Sugar
3 c Bread flour
2 ts Yeast
3 tb Chopped walnuts; optional

As with any bread which derives liquid from the fruit, watch the dough
and add milk or water, if necessary, one Tablespoon at a time, until a
nice round ball of dough is formed.

Chocolate Apple Bread

Topping:
1 tb Sugar
1/2 ts Cinnamon
1/2 c Chopped walnuts or pecans
Bread:
4 c All-purpose flour
1 ts Salt
1 ts Baking powder
1 ts Baking soda
1 ts Cinnamon
1/2 ts Nutmeg
1 c Butter,softened
2 c Sugar
4 Eggs
2 ts Vanilla extract
1/4 c Buttermilk
3 c Coarsely chopped apples
1 c Chopped walnuts
12 oz Semi-sweet chocolate chips

Topping: In cup, combine sugar, cinnamon and walnuts; set aside.
Bread: Preheat oven to 350 degrees F. Grease two 9x5x3" loaf pans.
In small bowl, combine flour, salt, baking powder, baking soda,
cinnamon and nutmeg; set aside. In large bowl, beat butter and sugar
until creamy. Add eggs and vanilla extract; mix well. Gradually beat in
flour mixture alternately with buttermilk. Stir in apples, walnuts, and
chocolate chips. Pour into prepared pans. Sprinkle with topping. 3.
bake 50-60 minutes until cake tester inserted in center comes out
clean.
Cool 15 minutes; remove from pans. Cool completely.
Makes 2 loaves.

Barley Bread

1 c Plus 2 tbsp water [80 degrees F.]
2 tb Honey
2 c All purpose flour
1 c Whole wheat flour
1/2 c Barley flour
1 ts Salt
2 ts Cocoa
1 ts Instant coffee
1 tb Butter
2 ts Active dry yeast

Add water and honey to the pan. Add flours, salt, cocoa and coffee to
the pan. Tap pan to settle the ingredients and level ingredients with
your fingers or a spatula. Place a piece of butter in each corner of the
pan. Make a small well in the flour and add the yeast. Program for
whole wheat and a dark crust.

Banana Nut Chocolate Chip Bread

1/3 c Butter or margarine, softened
3/4 c Sugar
1 ea Egg
1 c Mashed banana
2 c All purpose flour
2 1/2 ts Baking powder
1/4 ts Baking soda
1/2 ts Salt
1 c Chopped pecans (or walnuts)
1/2 c Chocolate chips (or more if desired
1/2 c Buttermilk

Preheat oven to 350 degrees F. Cream butter and sugar. Mix in egg
and banana. Stir together flour, baking powder, baking soda, salt, nuts
and chocolate chips. Add this mixture to creamed mixture alternately
with buttermilk. Stir until just blended. Pour batter into a greased and
floured loaf pan (9 x 5 x 3 inches). Bake for 65 minutes, or until bread
tests done.
Cool in pan for about 5 minutes, then turn out on a wire
rack. Makes 1 loaf.

Banana Chocolate Chip Bread

1/2 c Milk
1/2 c Very ripe bananas; mashed
1 lg Egg
1 tb Butter or margarine
1 ts Salt
3 c Bread flour
1/3 c Semi sweet chocolate pieces
2 ts Bread machine yeast

Add ingredients in order given, adding mashed bananas with milk and
chocolate with flour. Basic/white bread cycle. Light color setting.

American Chocolate Bread

1 1/2 c All-purpose flour or bread flour
1 c Warm water (105 - 115 F)
2 Envelopes dry yeast
2 tb Honey
Dough:
1 c Lukewarm milk (95 F)
3 tb Butter, melted
4 To 5 cups all-purpose flour or bread flour
8 oz Semisweet chocolate, coarsely chopped
1 Egg beaten with 2 Tbs whipping cream (glaze)
Sugar
Makes 8 small loaves

Sponge:
For sponge: Whisk flour, water, yeast and honey in large bowl until
smooth. cover with plastic. Let stand in warm draft-free area 1 hour.
For dough: Stir down sponge, using wooden spoon. Blend in milk,
butter and salt. Mix in enough flour 1/2 cup at a time to form soft
dough. Knead on floured surface until smooth and no longer sticky,
adding more flour if necessary, about 10 minutes.
Grease large bowl. Add dough, turning to coat entire surface. Cover
bowl with plastic. Let rise in warm draft-free area until doubled, about
1 1/4 hours.
Grease eight 2 1/2 x 4 1/2-inch loaf pans. Gently knead dough on
lightly floured surface until deflated. Pat out to 3/4 inch-thick
rectangle. Cut into 8 even pieces. Pat each out into 4x7-inch rectangle.
Spread 1 ounce chocolate on short end of each. Roll up jelly roll
fashion. Pinch seam and ends to seal. Arrange seam side down in
prepared pans. Cover with kitchen towel. Let rise for 15 minutes to
lighten.
Preheat oven to 375 degrees F. Brush loaves with egg glaze and
sprinkle with sugar. Bake until light brown and loaves sound hollow
when tapped on bottom, about 30 minutes. Immediately remove from
pans. Cool on racks 10 minutes. Serve loaves hot.

Chocolate-Chip Biscotti

1 1/4 c All-purpose flour
1/2 c Semisweet chocolate chips - Mini-morsels
1/3 c Sugar
3/4 ts Baking powder
1 tb Water
1 ts Vanilla extract
1 Egg
1 Egg white

Vegetable cooking spray
Combine first 4 ingredients in a large bowl. Combine water and next 3
ingredients; add to flour mixture, stirring until well-blended (dough will
be dry.)
Turn the dough out onto a lightly floured surface, and knead lightly 7
or 8 times. Shape dough into a 16 inch long roll. Place roll on a baking
sheet coated with cooking spray, and flatten roll to 1 inch thickness.
Bake at 350F for 25 minutes. Remove roll from baking sheet to wire
rack, and let cool 10 minutes. Cut roll diagonally into 24 (1/2 inch)
slices, and place, cut sides down, on baking sheet. Reduce oven temp.
to 325F, and bake 10 more minutes. Turn cookies over and bake an
additional 10 minutes (cookies will be slightly soft in center but will
harden as they cool.) Remove from baking sheet; let cool completely
on wire rack.
Yield: 2 dozen (serving size: 1 cookie.)

Chocolate Walnut Biscotti

2 c Walnut Halves (about 8 oz)
3 oz Unsweetened chocolate
5 tb Unsalted butter plus
1 ts Unsalted butter
2 c Flour
2 ts Baking powder
3 Eggs
1 c Sugar
1 ts Grated orange zest

Preheat oven to 350 degrees. Place the walnuts on a cookie sheet and
toast until golden brown, about 10 minutes. Let cool and then chop
coarsely. In a double boiler over simmering water, melt the chocolate
and butter together. Remove from the heat and stir until smooth. Let
cool for 10 minutes.

Sift together the flour and baking powder. In a large bowl, beat the
eggs lightly. Gradually beat in the sugar. Add the orange zest. Stir in
the cooled chocolate until blended. Stir in the flour and baking powder
until incorporated. Fold in the chopped walnuts. Divide the dough in
half, wrap in plastic wrap and refrigerate at least 1 hour or overnight.
Butter a large cookie sheet and preheat the oven to 350 degrees.
Shape each half of the dough into a 14 x 2-1/2-inch log. Place about 4
inches apart on the prepared pan. Smooth the tops and sides with a
rubber spatula. Bake for 40-45 minutes, or until the logs are firm
when pressed in the center. Remove the baking sheet from the oven.
Do not turn off the oven.

Slide the logs onto a cutting board. With a large knife, cut each log
diagonally into 1/2-inch slices. Stand the slices upright on edge on the
prepared cookie sheet. Return to the oven and bake for 15 minutes
longer, or until crisp. Transfer to wire racks to cool completely.

Chocolate Vanilla Chip Biscotti

2 1/2 c All-purpose flour
1/3 c Unsweetened cocoa powder
3 ts Baking powder
1/2 c Sugar
1/2 c Brown sugar; packed
1/4 c Margarine or butter; softened
3 Eggs
1 c White vanilla chips

Heat oven to 350 degrees F Spray 1 large or 2 small cookie sheets
with nonstick cooking spray. Lightly spoon flour into measuring cup;
level off. In med bowl, combine flour, cocoa and baking powder; mix
well. In large bowl, combine sugar, brown sugar and margarine; beat
well. Add flour mixture; mix well. Stir in white vanilla chops. With
spray coated hands, firmly shape dough into 3 rolls, about 7 inches
long. Place rolls at least 3 inches apart on sprayed cookie sheet;
flatten each to form 3/4 inch thick rectangle, about 3 inches wide and
7 inches long. Bake at 350 degrees F for 22-28 min or until rectangles
are light golden brown and centers are firm to the touch.

Place rectangles on wire racks; cool 5 min. Wipe cookie sheet clean. With
serrated knife, cut each rectangle into 1/2 inch slices; place, cut side
up, on cookie sheet. Bake at 350 degrees F for 6-8 min or until top
surface is slightly dry. Turn cookies over; bake an additional 6-8 min
or until top surface is slightly dry. Remove cookies from cookie sheets;
cool completely on wire racks. Store tightly covered.

Chocolate Peanut Biscotti

2 1/4 c All-Purpose Flour
2 1/4 ts Baking powder
1/3 c Butter, room temperature
2/3 c Granulated sugar
3 lg Eggs, room temperature
1/2 c (3 oz) semisweet-chocolate chips, melted
1 ts Vanilla extract
3/4 c Unsalted dry roasted peanuts, chopped
1/2 c Mini-size M&M's candies
White from 1 lg egg

Mix flour and baking powder.
Beat butter and sugar in a large bowl with electric mixer until blended.
Beat in eggs, then melted chocolate and vanilla. Stir in flour mixture,
peanuts and mini-size candies.
Divide dough in half (2 cups per half). Wrap in plastic wrap and
refrigerate 3 hours or until firm enough to handle.
Heat oven to 350 degrees F. Lightly grease one large cookie sheet.
With a fork, lightly beat egg white in a small bowl.

Put both pieces off dough on cookie sheet, about 4 inches apart. With
floured hands, shape into 14x1 1/2-inch logs. Brush with egg white.
Bake 25 to 30 minutes until firm when pressed in center. (Tops may
crack slightly.) Remove cookie sheet from oven to a wire rack. (Leave
oven on.) Let logs cool 10 minutes, then slide them onto a cutting
board. With a large serrated knife, cut each log diagonally in 30 slices.
Lay slices on ungreased cookie sheets. Bake 8 to 10 minutes longer,
turning once, until dry and lightly toasted. Cool completely on cookie
sheets on wire rack. Store airtight up to 1 month or freeze.

Prep: 20 min. Chill: 3 hr. Bake: 40 min.

Chocolate Biscotti

4 oz Unsweetened chocolate
1/2 c Butter
1/2 ts Vanilla extract
3 lg Eggs
1 1/4 c Sugar
3 c All-purpose flour
1/2 ts Baking powder
1 c Hazelnuts or walnuts; chop
1 Egg white; lightly beaten

Melt chocolate and butter in a heavy saucepan over low heat. Beat
eggs at medium speed with an electric mixer until frothy; gradually
add sugar, beating until thick and pale (about 5 minutes). Add
chocolate mixture, stirring until blended. Combine flour and baking
powder; stir into chocolate mixture. Stir in nuts. Flour hands, and form
dough into a 13" log.

Place on a lightly greased baking sheet. Brush with egg white.
Bake at 350F for 45 minutes; cool on a wire rack. Cut
log with a serrated knife crosswise into 24 (1/2-inch) slices, and place
on an ungreased cookie sheet. Bake at 350F for 10 minutes on each
side.
Remove to wire racks to cool.

Chocolate Almond Biscotti

1/2 c Butter or margarine softened
1 1/4 c Sugar
2 Eggs
1 ts Almond extract
2 1/4 c All-purpose flour
1/4 c Hershey's Cocoa -OR- European Style Cocoa
1 ts Baking powder
1/4 ts Salt
1 c Sliced almonds
Additional sliced almonds (optional)

Chocolate Glaze:
1 c Hershey's Semi-Sweet Chips
1 tb Shortening*

White Glaze:
1/4 c Premier White Chips (Hershey's)
1 ts Shortening

*(do not use butter, margarine or oil in Glaze recipes).
Heat oven to 350 degrees F. In large bowl, beat butter and sugar until
well blended. Add eggs and almond extract; beat until smooth. Stir
together flour, cocoa, baking powder and salt; blend into butter
mixture, beating until smooth. (Dough will be thick.) Using wooden
spoon, work almonds into dough. Divide dough in half. With lightly
floured hands, shape each half into rectangular log about 2 inches in
diameter and 11 inches long; place on large ungr eased cookie sheet,
at least 2 inches apart. Bake 30 minutes or until logs are set.

Remove from oven; cool on cookie sheet 15 minutes. Using serrated knife and
sawing motion, cut logs into 1/2-inch diagonal slices. Discard end
pieces. Arrange slices, cut sides down, close together on cookie sheet.
Bake 8 to 9 minutes. Turn each slice over; bake an additional 8 to 9
minutes. Remove from oven; cool on cookie sheet on wire rack. Dip
end of each biscotti in Chocolate Glaze or drizzle glaze over entire
cookie. Drizzle White Glaze over chocolate glaze. Garnish with
additional almonds, if desired. About 2-1/2 dozen cookies.

Chocolate Glaze: In small microwave-safe bowl, place 1 cup Hershey's
Semi-Sweet Chocolate Chips and 1 tablespoon shortening (do not use
butter, margarine or oil). Microwave at HIGH (100%) 1 to 1-1/2
minutes or until smooth when stirred. About 1 cup glaze.
White Glaze: In small microwave-safe bowl, place 1/4 cup Hershey's

Premier White Chips and 1 teaspoon shortening (do not use butter,
margarine or oil). Microwave at HIGH (100%) 30 to 45 seconds or
until smooth when stirred.
About 1/4 cup glaze.

Thin Fudgy Chocolate Strippers

1 1/2 c All-purpose flour
1/3 Cap unsweetened cocoa
1/2 ts Baking soda
1/4 ts Salt
1 c Sugar
3 tb Stick margarine, softened
1 ts Instant espresso granules Or 2 ts Instant coffee granules
1 ts Vanilla extract
1 (2 1/2-ounce) jar prune baby food
1 lg Egg

Nonstick cooking spray
1 (1-oz) square semisweet chocolate, chopped
1 (1-oz) square white baking chocolate, chopped

Preheat oven 350 F. Mix flour, cocoa, baking soda and salt in bowl; stir
well. Combine sugar, margarine, espresso, vanilla, baby food and egg
in large bowl. Beat at high speed with mixer for 2 minutes; stir in dry
ingredients (dough will be thick). Spoon dough into 15xlO-inch jellyroll
pan coated with cooking spray. Bake 13 minutes. (Do not overcook.)
Cool completely in pan. Cut into 36 bars. Place bars on wax paper.
Place semisweet chocolate in heavy duty zip-top plastic bag; place
white chocolate in a heavy-duty Tiptop plastic bag. Microwave both
bags at Medium-Low (30 percent power) for 1 minute or until
chocolate melts. Knead bags until smooth. Snip a tiny hole in corner of
each bag; drizzle chocolates over bars. Allow drizzle on bars to cool,
before eating. Makes 3 dozen.

Note: Can be made ahead of time, and
stored in airtight container. Drizzle chocolates onto bars on the day
you wish to serve them.

Snicker Bars

11 1/2 oz Milk chocolate chips
2 tb Shortening
30 Vanilla caramels
2 tb Water
1 c Chopped peanuts

Melt chips and shortening in microwave. Stir until smooth. Pour 1/2 of
chocolate mixture into 8" foil lined pan. Refrigerate until firm (about
15 minutes). Put caramels, butter and water in bowl and heat in
microwave. Stir until smooth. Blend in nuts. Pour over first chocolate
mixture; refrigerate until tacky (about 15 minutes). Reheat remaining
chocolate. if necessary, pour over top, chill, cut and enjoy.

Scrumptious Chocolate Layer Bars

Filling:
12 oz Chocolate chips
5 oz Can evaporated milk
8 oz Cream cheese
1/2 ts Almond extract

Crust:
3 c Flour
1 c Butter, softened
2 Eggs
1 ts Baking powder
1/2 ts Almond extract

Mix chocolate chips, cream cheese and evaporated milk in a saucepan.
Cook over low heat, stirring constantly, until mixture is smooth.
Remove from heat and stir in 1/2 tsp. almond extract. Mix well;set
aside. Combine remaining ingredients. Blend well until mixture
resembles coarse crumbs. Press 1/2 crumbs (not too hard) in greased
9 x 13 pan. Spread with chocolate mixture. Sprinkle remaining 1/2 of
crumbs over filling. Bake at 375 degrees F for 35-40 minutes or until
golden brown. Cool and cut into bars.
Makes approx. 36 bars.

Reese's Bars

1 c Melted butter
2 3/4 c Icing sugar
1 c Peanut butter
2 1/2 c Graham wafer crumbs
12 oz Chocolate chips

Mix together first four and press into an ungreased 9 x 13 pan.
Melt the chocolate chips and pour over the peanut butter mixture. Let
cool slightly and then cut into bars before the chocolate hardens
completely.

Peanut Butter Bars

3/4 c Butter
2 c Peanut butter
1 1/2 c Crushed graham crackers
1 lb Powdered sugar
6 oz Chocolate chips
1 tb Crisco oil

Mix first 4 ingredients - knead until smooth. Press into 9 x 13" pan.
Melt chocolate chips in saucepan with oil. Spread over mixture in pan.
Chill 1 hour & cut into bars.

Oatmeal Chocolate Chip Bars

1 1/2 c Brown sugar, packed
1 c Shortening
2 tb Molasses
2 ts Vanilla
2 Whole egg
3 c Rolled oats
1 c Flour
1 ts Baking soda
1 ts Salt
3/4 c Nuts -- chopped
12 oz Semisweet chocolate chips

Preheat oven to 350 degrees. Grease 15 x 10 or 13 x 9 inch pan. In
large bowl, beat brown sugar and shortening until light and fluffy. Add
molasses, vanilla, and eggs; blend well. Lightly spoon flour into
measuring cup; level off. Stir in oats, flour, baking soda and salt;
blend well. Stir in nuts and chocolate chips. Spread in prepared pan.
Bake at 350 degrees for 20 to 25 minutes or until light golden brown
and center is set. Cool slightly; cut into bars. Serve warm or cool. 48
bars.

Fundy Mud Bars

1 c Margarine
2 c Sugar
4 Eggs
1 1/2 c All purpose flour
1/3 c Cocoa
1 c Chopped walnuts
3 c Miniature Marshmallows
1/2 c Margarine
4 c Icing sugar
1/3 c Cocoa
1/2 c Evaporated milk

Cream margarine and sugar until light and fluffy. Add eggs, one at a
time, beating well after each addition. Sift cocoa and flour together,
beat in gradually. Stir in walnuts. Spoon batter into a greased 9 x13
inch pan. Bake at 350 degrees F oven for 30 - 35 minutes.

Immediately sprinkle top of cake with marshmallows. Return to oven
for 3 - 5 minutes until marshmallows are slightly puffed. Cool 30
minutes. For icing, cream margarine. Combine icing sugar and cocoa,
and beat in alternately with milk. Beat until icing is light and fluffy.
Spread over marshmallow layer.
Chill to serve - cut in bars.

Easy Chocolate Chip Layer Bars

1 Stick butter or margarine
1 1/2 c Graham cracker crumbs
1 c Flaked coconut (opt)
12 oz Semi sweet chocolate morsels
14 oz Can sweetened condensed milk
1 c Chopped pecans

Preheat oven to 350 degrees. Melt butter in oven in 13x9 inch baking
pan. Remove from oven. Sprinkle crumbs over butter. Sprinkle with
coconut and morsels. Pour sweetened condensed milk evenly over
mixture. Top with pecans; press down.
Bake for 22 - 27 minutes or until golden brown around edges.
Cool completely in pan on rack.

Deluxe Chocolate Marshmallow Bars

3/4 c Butter or margarine
1 1/2 c Sugar
3 Eggs
1 ts Vanilla extract
1 1/3 c All-purpose flour
1/2 ts Baking powder
1/2 ts Salt
3 tb Baking cocoa
1/2 c Chopped nuts, optional
4 c Miniature marshmallows
Topping:
1 1/3 c Chocolate chips (8 oz.)
3 tb Butter or margarine
1 c Peanut butter
2 c Crisp rice cereal

In a mixing bowl, cream butter and sugar. Add eggs and vanilla; beat
until fluffy. Combine flour, baking powder, salt and cocoa; add to
creamed mixture. Stir in nuts if desired. Spread in a greased jelly roll
pan. Bake at 350 for 15-18 minutes. Sprinkle marshmallows evenly
over cake; return to oven for 2-3 minutes. Using a knife dipped in
water, spread the melted marshmallows evenly over cake. Cool.
For topping, combine chocolate chips, butter and peanut butter in a
small saucepan. Cook over low heat, stirring constantly, until melted
and well blended. Remove from heat, stir in cereal. Spread over bars.
Chill.

Crunchy Chocolate Peanut Butter Bars

1/2 c Light corn syrup
1/3 c Brown sugar, packed
1 c Peanut butter
3 c Rice cereal
1 c Semi-sweet chocolate pieces
2 ts Vanilla

In a 2 quart saucepan, combine corn syrup and brown sugar,. Cook
and stir till mixture comes to a full boil. Stir in peanut butter. Remove
from heat. Stir in cereal, chocolate pieces and vanilla. Stir in cereal,
chocolate pieces and vanilla. Press into an ungreased 9x9x2 inch pan.
Chill 1 hour.
Cut into bars.

Congo Bars

2 3/4 c Unbleached All-Purpose Flour
2 1/2 ts Baking Powder
1/2 ts Salt
3 lg Eggs
2 c Brown Sugar, Firmly Packed
1 ts Vanilla
2/3 c Vegetable Oil
6 oz Chocolate Chips, 1 Cup

Sift the flour, baking powder and salt together, blending well. In a
separate bowl, beat the eggs. Add the sugar, vanilla and oil. Stir in the
dry ingredients, then add the chocolate chips. Spread on a greased
jelly-roll pan and bake for 15 to 20 minutes in a preheated 350 Degree
F. oven. Cool slightly before cutting.

Chocolaty Poppers

1/2 c Land O'Lakes Butter
10 1/2 oz Marshmallows, miniature
2 oz Semi sweet chocolate
1 c All purpose flour
1 ts Vanilla extract
1 c Salted peanuts
6 c Popcorn

Combine butter, marshmallows and chocolate in a 2 quart saucepan.
Cook over low heat, stirring constantly, until melted and well blended.
Remove from heat. Gradually add flour and salt, mixing well. Stir in
vanilla and peanuts. Pour over popcorn, mixing well. Press into well
greased 13x9 inch pan. Bake at 350 degrees for 10 to 12 minutes.
Cool; cut into bars. Dust with confectioners sugar, if desired.

Chocolate Walnut Bars

Crust:
1 1/2 c Flour
1/2 c Margarine
1/4 c Brown sugar
3/4 c Corn syrup 2 tb
Margarine; melted
1 ts Vanilla
12 oz Chocolate chips

Filling:
3 Eggs
3/4 c Sugar
1 1/2 c Walnuts; chopped
For crust, beat flour, margarine and brown sugar in small mixer bowl
until crumbly. Press into greased 13 x 9 pan. Bake in preheated 350
oven for 12 to 15 minutes. For filling, beat eggs, sugar, corn syrup,
margarine and vanilla in medium bowl with wire whisk. Stir in morsels
and walnuts. Pour over crust. Bake in preheated oven for 25 to 30
minutes or until set. Chill for a few minutes before cutting.

Chocolate Raspberry Bars

1 1/2 c Rolled oats
1/2 c Unbleached flour
1/2 c Almonds, ground
pn Salt
1 ts Ground cinnamon
1/3 c Tiny semi-sweet chocolate chips
2 Eggs
1/2 c Maple syrup
1/2 c All-fruit raspberry jam

In a medium bowl, combine the oats, flour, almonds, salt, cinnamon
and chocolate chips.
Combine the eggs and maple syrup in a small bowl and whisk until
very well combined. Pour into the oat mixture and combine well. About
halfway through the mixing it will become much easier if you use your
hands.
Scoop half of the dough into the bottom of a 9-inch glass pie dish and
smooth it out, going up the side a little bit, to make a smooth layer. If
the dough is too sticky to work with, wet your hands and use them to
press it in.
Spread the jam evenly over the dough in the pie dish. Then use your
hands to very gently distribute the remaining dough over the the jam.
In some places the jam might squish up over the top of this new layer
of dough, but that is OK.

Microcook, uncovered, at full power (100%) until the dough feels dry
to the touch, about 5 minutes. The raspberry jam will be bubbly and
very runny, but let it cool completely before cutting into bars and it
will be fine.
Makes 12 bars.

Chocolate Raisin Bars

1 3/4 c All-purpose flour
1 pn Salt
8 ts Potato flour
3/4 c Butter
1/3 c Raisins; chopped
8 oz Semisweet chocolate pieces
1/4 c Vanilla sugar

Preheat oven to 350 F (175 C).
Sift all-purpose flour, salt, potato flour
and vanilla sugar into a medium-size bowl. Cut in butter until mixture
forms coarse crumbs; mix in raisins. Mix together to form a soft
dough. Roll out dough on a floured surface to a rectangle slightly
smaller than an 11" x 7" baking pan. Place rolled-out dough in pan;
press to fit. Smooth top; prick well. Bake about 25 minutes or until
very lightly browned. Cool a few minutes. Using a sharp knife, mark
through surface of mixture with lines to use as a guide for cutting.

Let cool in pan. Cut mixture in 20 squares; remove from pan. Place
chocolate in a small bowl over a pan of gently simmering water; stir
until melted and smooth. Line a baking sheet with foil. Dip bars in
chocolate, coating evenly; lift out with a fork and tap gently on side of
bowl to remove excess chocolate. Place on foil. Place baking sheet in a
cool place until chocolate sets. If desired, any remaining chocolate can
be piped over bars for decoration.

Chocolate Pecan Cheesecake Bars

Crust:
1 pk Chocolate cake mix
1/2 c Butter or margarine -- Softened
1 Egg
1/2 c Pecans -- chopped
Filling:
8 oz Cream cheese -- softened
14 oz Sweetened condensed milk
1 ts Vanilla
1 Egg

Heat oven to 350. Grease 13 x 9 pan. In large bowl, combine cake
mix, margarine and egg; mix at low speed until combined. Stir in
pecans. Reserve 1 cup for topping; set aside. Press remaining mixture
evenly in bottom of greased pan. Beat cream cheese in medium bowl
until fluffy. Add remaining filling ingredients and beat at medium speed
until smooth. Pour over crust; sprinkle with reserved topping. Bake at
350 for 35 to 40 minutes. Cool completely. Cut into bars.
Store in refrigerator.

Chocolate Meringue Bars

1/2 c Margarine
1/2 c Sugar
1/2 c Brown sugar
2 Eggs -- separated
1 ts Vanilla
2 ts Baking powder
1 ts Baking soda
1/2 ts Salt
3 tb Milk -- or water
6 oz Chocolate chips
1 c Brown sugar
1/2 ts Vanilla
1/2 c Nuts -- , optional

Beat margarine, sugars, egg yolks, and 1 tsp. vanilla. Mix dry
ingredients, and add with milk. Spread in 9"x13" pan. Sprinkle with
chocolate chips. Beat egg whites to soft peaks, beat in brown sugar
and vanilla. Fold in nuts. Spread carefully over chips. Bake 30-35 min.
at 325 degrees F.

Chocolate Marshmallow Bars

2 oz Unsweetened chocolate
1/2 c Butter
1 c Sugar
2 Eggs
1/2 c Flour
1 ts Vanilla
1 c Chopped pecans
16 Large marshmallows

Preheat oven to 350 degrees F.
Grease an 11 1/2 x 7 baking pan. Melt
chocolate and butter in top of double boiler over hot water. Set aside.
Cream sugar and eggs until light and fluffy. Add flour. Beat. Add
melted chocolate and butter. Beat well. Mix in vanilla and pecans.
Pour into prepared pan. Bake 18 minutes. Remove from oven and
cover with marshmallows. Return to oven and bake until
marshmallows are lightly browned.

Cool slightly and cut into bars.