Peanut Butter Chocolate Pie
3⁄4 cup hot fudge dessert topping, divided
1 graham cracker pie crust
1⁄2 cup peanut butter
11⁄4 cups cold milk
2 (3 oz.) pkgs. vanilla-flavored instant pudding
1 (8 oz.) carton of Cool Whip, thawed, divided
With a spoon, place 1⁄2 cup of fudge topping into the bottom of the pie crust and place in freezer for ten minutes. Mix peanut butter and milk in a large bowl until blended. Add pudding mixes. Beat until smooth (about 2 minutes). Mixture will be thick. Stir in 1⁄2 of the carton of Cool Whip and spoon into pie crust. Top with remaining Cool Whip and refrigerate for about 3 hours or until set. Drizzle remaining 1⁄4 cup of fudge topping just before serving. Yields 8 servings. Chip McGeehan, Marshfield, Mo.
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Milk Chocolate Brownies
1⁄2 cup margarine
2 cups sugar
4 eggs
2 tsp. vanilla
11⁄2 cups flour
1⁄3 cup cocoa
1⁄2 tsp. salt
1 cup coconut
Topping:
1⁄2 cup chocolate chips
2 tbls. sugar
1⁄2 cup nuts, chopped
Melt margarine in saucepan over low heat. Add sugar; beat well. Mix in eggs and vanilla; blend well. Sift together flour, cocoa and salt. Add sugar mixture and mix thoroughly. Stir in coconut. Spread in a greased 13x9-inch baking pan.
Topping: Combine chocolate chips, 2 tbls. sugar and walnuts; sprinkle evenly over top. Bake at 350° for about 25 minutes. Yields 12 servings. Jennifer Zimmerman, Tunas, Mo.
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Fudge Squares
1⁄3 cup cocoa
1 cup butter
2 cups sugar
11⁄2 cups flour
1⁄8 tsp. salt
1 cup chopped nuts
Miniature marshmallows
Frosting:
1⁄3 cup cocoa
1⁄4 cup butter
1 lb. powdered sugar
1⁄3 cup milk
In a medium saucepan, melt together cocoa and butter. Combine sugar, flour and salt; add to butter mixture. Blend well. Add chopped nuts. Mix and pour into a well-greased 9x13-inch pan. Bake in a 350° oven for 15 to 20 minutes. Take from oven and cover the top with marshmallows. Return to oven until marshmallows melt. Don’t over bake.
Frosting: Melt cocoa and butter in saucepan and mix well. Add powdered sugar and milk. Stir. Yields 12 servings. Marlo Bockting, Morrison, Mo.
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Chocolate Covered Cherries
2 (10 oz.) jars maraschino
cherries with stems
1 lb. semi-sweet baking chocolate
Drain cherries well and discard juice. Place cherries on paper towels and allow to dry completely. In a double broiler, melt chocolate, and remove from heat. Dip cherries into chocolate swirling to coat completely. Place cherries on baking sheet lined with waxed paper. Refrigerate until set. Yields 5 dozen. Dorothy Frock, Kearney, Mo.
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Deluxe Chocolate Marshmallow Bars
3⁄4 cup butter
11⁄2 cups sugar
3 eggs
1 tsp. vanilla
11⁄3 cups flour
1⁄2 tsp. baking powder
1⁄2 tsp. salt
3 tbls. cocoa
1⁄2 cup chopped nuts
4 cups mini marshmallows
Topping:
11⁄3 cups chocolate chips
3 tbls. butter
1 cup peanut butter
2 cups crispy 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 the creamed mixture. Stir in nuts, if desired. Spread in a greased jelly roll pan. Bake at 350° for 15 to 18 minutes. Sprinkle marshmallows evenly over cake; return to oven for 2 to 3 minutes. Using a knife dipped in water, spread the melted marshmallows evenly over cake. Cool. 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. Yields 3 dozen. Clara Yoder, Clark, Mo.
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Chocolate Eclairs
1 lb. graham crackers
2 (3 oz.) pkgs. French vanilla instant pudding
2 cups milk
1 (12 oz.) carton Cool Whip
1 tub chocolate icing
In 13 x 9-inch pan, place graham crackers to cover the bottom of the pan. Beat together the instant pudding, milk and Cool Whip. Spread half of this mixture over the graham crackers; cover with another layer of crackers. Put on the remaining pudding mixture. Heat the icing for a few seconds in the microwave to soften. Spread over the top of the pudding/cracker mixture and chill. Yields 8 to 10 servings. Nancy Richmond, Sedalia, Mo.
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Chocolate Po-Ke-Hole Cake
1 chocolate cake box mix
1 (14 oz.) can condensed milk
1 (12 oz.) jar caramel
1 (8 oz.) Cool Whip
1 pkg. Heath Bar morsels
Bake chocolate cake as directed on box. When cake is baked, cool for 10 minutes. Take a wooden spoon and poke holes throughout the cake and pour sweetened condensed milk into holes. Add caramel to the holes in cake. Allow cake to set up and cool in refrigerator; top with Cool Whip. Top with Heath Bar. Cut and serve. May use German chocolate, Swiss chocolate or devil’s food chocolate cake mix. Yields 8 servings. Maudie Burden, Centerview, Mo.
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Never Fail Fudge
21⁄4 cups granulated sugar
3⁄4 cup condensed milk
(unsweetened)
2 tbls. butter or oleo
1 tsp. vanilla
1 (12 oz.) pkg. chocolate chips
1 cup nuts, raisins or coconut (if desired)
In a heavy saucepan, combine granulated sugar and condensed milk. Mix well. Cook over medium heat, stirring constantly to prevent scorching, until boiling. Turn heat to low. Continue stirring for 10 minutes. Remove from heat. Add butter or oleo, vanilla and chocolate chips immediately. Mix well until chocolate is completely melted and candy is smooth and creamy. Add nuts, raisins or coconut if desired. Note: this sets quickly. Pour into prepared pan. Set aside to cool. Yields 12 servings. Vivian Howell, Montgomery City, Mo.
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Turtle Cake
1 German chocolate cake mix
1⁄2 cup evaporated milk
3⁄4 stick oleo, melted
1 large bag caramels
12 oz. milk chocolate chips
1 cup pecans, chopped
Put 1⁄2 batter in a 9x13 pan. Preheat oven and bake 5 min. at 350°. Melt carmels and evaporated milk. Pour over baked batter. Sprinkle with chips and pecans. Take rest of batter and drop by teaspoon over baked batter. Bake 20 minutes at 350°. Do not over bake. Kay Railton, Sturgeon, Mo.
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