1/2 c. margarine
1/3 c. cocoa
2 c. sugar
1/2 c. milk
Bring to a boil on medium heat, stirring constantly.
Add:
1 c. marshmallows
2 t. vanilla
Mix until marshmallows melt.
Add:
3 c. quick oats
1/2 c. peanut butter
Mix well and drop by spoon onto waxed paper and let set until hardened.
Tips: You can leave out the peanut butter and add coconut or honey. You can leave out the cocoa and add white chocolate or caramel.)
Showing posts with label chocolate. Show all posts
Showing posts with label chocolate. Show all posts
Totally Scrumptious Sunday Afternoon Chocolate Marshmallow Brownies
Connell Family
1/2 c. butter
1/3 c. cocoa
2 c. sugar
4 eggs
1 1/2 c. flour
2 t. vanilla
1 1/2 c. nuts (optional!)
Cream butter, cocoa and sugar. Add on egg at a time and beat well. Blend in flour, nuts and vanilla. Pour batter into greased 13x9 inch pan. Spread evenly. Bake @ 350* for 25 minutes. Remove from oven. Place marshmallows on. Put back in oven until marshmallows are browned. Frost with Chocolate Frosting.
Chocolate Frosting:
1 oz square chocolate (3 T. cocoa and 1 T. shortening)
3 c. sifted powdered sugar
4 1/2 T. hot water
1 egg
1/2 c. soft butter
1 1/2 t. vanilla
Melt cocoa over stove top. With electric beater, blend in sugar and water. Beat in egg, then butter and vanilla. If thin, place pan/bowl in cold ice water and beat frosting until desired consistency.
1/2 c. butter
1/3 c. cocoa
2 c. sugar
4 eggs
1 1/2 c. flour
2 t. vanilla
1 1/2 c. nuts (optional!)
Cream butter, cocoa and sugar. Add on egg at a time and beat well. Blend in flour, nuts and vanilla. Pour batter into greased 13x9 inch pan. Spread evenly. Bake @ 350* for 25 minutes. Remove from oven. Place marshmallows on. Put back in oven until marshmallows are browned. Frost with Chocolate Frosting.
Chocolate Frosting:
1 oz square chocolate (3 T. cocoa and 1 T. shortening)
3 c. sifted powdered sugar
4 1/2 T. hot water
1 egg
1/2 c. soft butter
1 1/2 t. vanilla
Melt cocoa over stove top. With electric beater, blend in sugar and water. Beat in egg, then butter and vanilla. If thin, place pan/bowl in cold ice water and beat frosting until desired consistency.
Petterson Chocolate Birthday Cake
Cathy Petterson
1 box swiss chocolate cake mix
1 large box Instant Chocolate Pudding Mix
2 cups Milk
1 large tub of Cool Whip
8 oz Cream cheese-softened
1 Hershey's Chocolate Bar
Bake cake according to box directions in a sheet cake pan.
Mix pudding mix with 2 cups milk.
Whip SOFTENED cream cheese in a separate bowl. Once cream cheese is whipped, add the chocolate pudding mixture.
When cake is done, let cool in refrigerator. This makes it easier to spread the pudding mixture.
When cake is cooled, spread the pudding mixture like frosting over the cake.
Spread Cool Whip over top.
Use a thin cheese grater to grate the chocolate bar into small curls across the top of cake.
Enjoy! :)
1 box swiss chocolate cake mix
1 large box Instant Chocolate Pudding Mix
2 cups Milk
1 large tub of Cool Whip
8 oz Cream cheese-softened
1 Hershey's Chocolate Bar
Bake cake according to box directions in a sheet cake pan.
Mix pudding mix with 2 cups milk.
Whip SOFTENED cream cheese in a separate bowl. Once cream cheese is whipped, add the chocolate pudding mixture.
When cake is done, let cool in refrigerator. This makes it easier to spread the pudding mixture.
When cake is cooled, spread the pudding mixture like frosting over the cake.
Spread Cool Whip over top.
Use a thin cheese grater to grate the chocolate bar into small curls across the top of cake.
Enjoy! :)
No Bake Cookies
Janet Connell
1 cube butter or margarine
2 c. sugar
1/2 c. milk
1/4 c. baking cocoa
Boil for 2 minutes on medium heat, stirring constantly.
Add:
3 c. oatmeal
1/2 c. peanut butter
1 tsp. vanilla
Mix and spoon onto waxed paper. Cool and EAT!
1 cube butter or margarine
2 c. sugar
1/2 c. milk
1/4 c. baking cocoa
Boil for 2 minutes on medium heat, stirring constantly.
Add:
3 c. oatmeal
1/2 c. peanut butter
1 tsp. vanilla
Mix and spoon onto waxed paper. Cool and EAT!
Layered Mint Brownies
Holly Peterson
Brownie
Melt: 3/4 c. cocoa with 2 1/2 cubes margarine (or 4 squares unsweetened chocolate and 2 cubes margarine)
Beat (in seperate bowl): 4 eggs until fluffy
Slowly add 2 c. sugar and 1 tsp vanilla and beat well.
Add: Cooled melted chocolate to egg mixture and stir well.
Fold one c. flour.
Add one cup nuts, if desired.
Bake in 9x13 inch pan at 350* for 30 minutes. Cool.
Mint Frosting
Mix: 2 cup powdered sugar
1/4 cup butter or margarine
1 Tbls. pure peppermint extract
Green food coloring
Enough milk (not much) or cream to make a creamy frosting.
Spread over cooled brownies and place in freezer for at least 1 hour.
Topping
Slowly melt 6 oz. semi-sweet real chocolate chips
6 Tbls. margarine or butter
Spread over the green layer of mint frosting. Leave at room temperature or place in a cool area. Don't cut brownies when top layer is really cold or the chocolate will crack. Don't allow the brownies to be in direct sunlight or they will immediately melt. However, if they do, just place them back in the fridge until chocolate resets.
Brownie
Melt: 3/4 c. cocoa with 2 1/2 cubes margarine (or 4 squares unsweetened chocolate and 2 cubes margarine)
Beat (in seperate bowl): 4 eggs until fluffy
Slowly add 2 c. sugar and 1 tsp vanilla and beat well.
Add: Cooled melted chocolate to egg mixture and stir well.
Fold one c. flour.
Add one cup nuts, if desired.
Bake in 9x13 inch pan at 350* for 30 minutes. Cool.
Mint Frosting
Mix: 2 cup powdered sugar
1/4 cup butter or margarine
1 Tbls. pure peppermint extract
Green food coloring
Enough milk (not much) or cream to make a creamy frosting.
Spread over cooled brownies and place in freezer for at least 1 hour.
Topping
Slowly melt 6 oz. semi-sweet real chocolate chips
6 Tbls. margarine or butter
Spread over the green layer of mint frosting. Leave at room temperature or place in a cool area. Don't cut brownies when top layer is really cold or the chocolate will crack. Don't allow the brownies to be in direct sunlight or they will immediately melt. However, if they do, just place them back in the fridge until chocolate resets.