CHOCOLATE TREATS FOR CHOCOLATE LOVERS

Over 590 Delicious Recipes

Sample Recipes

Rich chocolate brownies

Ingredients

3/4 cups flour

1/4 t. salt

1 1/2 squares unsweetened chocolate

1/2 c. margarine or butter

2 eggs

1 cup sugar

1 t. vanilla

1 ripe banana, well mashed

1/2 cup semi-sweet chocolate chips

1/2 cup broken walnut meats

No baking powder or soda. This makes them extra dense and moist.

Directions

Preheat oven to 350 F, (325 for a glass pan). Combine flour and
salt in a small bowl. Set aside. Melt margarine or butter and unsweetened chocolate in a small pan on low heat. Cool to room temperature. In a large bowl, beat eggs, sugar and vanilla. Add mashed banana. Stir in chocolate mixture. Gradually sift and stir in flour mixture. Add chocolate chips and walnuts. Pour into an 8"x 8" pan that has been sprayed with Pam or cooking
oil. Bake for 30 to 35 minutes.

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 suger, 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 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 colour. Stir in vanilla. Spread over warm shortbread. Drizzle with chocolate. Chill until firm. Cut into bars. Store covered at room temperature. Makes 24 bars.

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