Today I made Almond Rocky Road Clusters!
6oz semisweet chocolate chips, 1/4C peanut butter,
2T light corn syrup, 2T shortening, 1C slivered almonds, 1C mini marshmallows
Melt chips, peanut butter, corn syrup and shortening.
Stir until smooth.
Cool 10 minutes. Stir in almonds and marshmallows until just blended.
Drop by teaspoonfuls onto foil.
Chill until firm.
Today I made Peanut Butter Chocolate Chip Snickerdoodles!
1C butter, 1C crunchy peanut butter, 2 eggs, 4C flour, 2t baking powder, 1t salt, 1C packed brown sugar, 1C sugar, 2C chocolate chips, 1t cinnamon
Preheat oven to 325F. Cream butter with peanut butter.
Save 4T sugar for rolling. Blend in sugars. Then eggs.
In separate bowl, mix dry ingredients except for cinnamon. Add to butter mixture.
Stir in chocolate chips. Roll dough into walnut-sized balls. Mix 4T sugar and cinnamon. Roll balls in mixture.
Bake for 15-17 minutes. Cool completely before removing from sheets.
Today I made Crispy Chocolate Squares! BUT I made it on the stove.
Today I made Chocolate Coconut Candy!
8 oz semisweet chocolate chips, 2 Tbs creamy peanut butter, 1 cup shredded coconut
Melt chocolate. Stir in peanut butter. Blend well. Stir in coconut. Blend well.
Drop by Tbs onto parchment paper. Cool. Eat.
Today I made Mint Chocolate Marshmallow Candy!
12 oz miniature marshmallows, 3 oz crunchy peanut butter,12 oz chocolate chips, melted,
1 Tbs peppermint extract
Melt chocolate chips. Stir in extract. Remove from heat. Stir in peanut butter. Stir in marshmallows. Blend well.
Spread into foil-lined 9X13″ cake pan. Spread evenly.
Freeze two hours or more. Cut in pieces of desired size. Eat.