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Posts tagged ‘chocolate’

Tandy Bars

I grew up in south-central Pennsylvania, and if you’ve ever spent time in that region, you know about Tastykakes. Tastykake produces all kinds of boxed goodies, but in my opinion, their Kandy Kake wins first place. A yellow cake gets topped with a smear of smooth peanut butter, then the whole thing is enrobed in melted chocolate. Oh, man, I can almost taste them now! Here’s a version in bar form.

4 eggs
1 T. butter, melted
2 tsp. vanilla extract
1/4 tsp. salt
2 c. sugar
2 c. all-purpose flour
1 c. milk
2 tsp. baking powder

1 c. smooth peanut butter
2 c. milk chocolate chips

Preheat oven to 350 degrees.

Grease and flour a cookie sheet with 1-inch sides.  In a large bowl, beat eggs until they turn an even yellow color.

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Nothing says “party” like these peanut butter cookies with the chocolate kiss on top, right? Well, at least for those awesome pre-holiday break elementary school parties some of us may remember. What excited, hard-partying little kids we were back then! Relive the good times with some shorties you know. They can help out with this recipes by shaping the cookies into balls, rolling them in sugar, and then adding the finishing touch- placing the chocolate crown on top.

Recipe:

1 c. shortening
1 c. peanut butter
1 c. white sugar
1 c. packed light brown sugar
2 eggs, beaten
1/4 c. milk
2 tsp. vanilla extract
3 1/2 c. all-purpose flour
2 tsp. baking soda
1 tsp. salt
1/2 c. white sugar (for rolling cookies in)
2- 9 oz. bags chocolate kisses, unwrapped

Preheat oven to 375 degrees. Spray cookie sheets with non-stick spray.

In a large bowl, cream the shortening, peanut butter, 1 c. white sugar and the brown sugar. Reduce the speed to low;  add eggs and milk. Sift together the flour, baking soda and salt. Add the flour mixture to the creamed mixture in 3 batches, mixing well after each addition. Place remaining 1/2 c. white sugar in a shallow bowl. Shape tablespoonfuls of dough into balls; roll the balls in the sugar to coat. Place the balls 2 inches apart on the cookie sheet. Bake for 10-12 minutes. Remove from the oven and immediately press one chocolate kiss firmly onto the center of each cookie. Cool 2 minutes on the sheet, then remove the cookies to a wire rack to cool completely.

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In my opinion, seven layer bars take the grand prize for most indulgent cookie on the Christmas dessert buffet. Butter, coconut, chocolate, butterscotch, condensed milk, and nuts: we’re talking ultra-rich here. What I like most about this recipe is it’s easiness, of course, plus it’s flexibility. If you’re not a butterscotch fan, which I’m not, then substitute peanut butter or white chocolate chips instead. Try milk or dark chocolate in place of semisweet. You can change up the nuts, too. Whatever you decide, it’s yours to enjoy.

Recipe:

1/2 c. butter
1 c. graham cracker crumbs
1 c. shredded coconut
1 6-ounce pkg. chocolate chips
1 6-ounce pkg. butterscotch chips
1 can condensed milk
1 c. chopped pecans

Preheat oven to 325 degrees.

Place the butter in 9×13 baking dish. Place the pan in the oven until the butter melts. Add the ingredients in order listed. Bake 30 minutes, checking to be sure the coconut doesn’t burn. Let cool. Cut into squares.

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This one-bowl recipe comes together quickly and shows off an impressive look and great flavor combination. Top it off with a layer of melted chocolate that hardens after a chill in the fridge.

Recipe:

Crust:
2 c. chocolate cookie crumbs
1/2 c. butter, melted
1/4 c. sugar

Filling:
2 c. flaked coconut
1 can sweetened condensed milk
1/2 c. chopped almonds (or whichever nut you prefer)

Topping:
1 c. semisweet chocolate chips
1 c. milk chocolate chips

Preheat oven to 350 degrees.

In a medium mixing bowl, combine the crumbs, butter and sugar. Press evenly into an ungreased 11×7 baking pan to form the crust. Bake 10 minutes. Cool completely before topping with the filling. In the same bowl, combine the filling ingredients. Spread evenly over the crust. Bake 10-15 minutes or until the edges are golden brown. Cool completely. In a small saucepan over low heat, melt the chips, stirring constantly to avoid burning. Spread the melted chips evenly over the filling. Chill the bars one hour in the fridge. Make sure the topping is set before cutting. Store the bars in fridge.

 

 

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These drop cookies give you the fantastic richness of butter, brown sugar and pecans. My favorite quality in this flexible recipe is that it leaves the final flavor up to you. It’s your choice: will it be chocolate, peanut butter, Read more »

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My husband loves these cookies; they’re his absolute favorite. The funny thing is that they’re so simple to make. This recipe calls for a few ingredients most families keep on hand, thrown together in a pot and cooked a few short minutes on the stove. Chocolate, peanut butter and oatmeal come together in this drop cookie to create a fabulous little treat your chocolate lover will appreciate.

Recipe:

2 c. sugar
3 heaping T. cocoa
1/2 c. milk
1 stick butter
3 c. quick-cooking oatmeal
1/2 c. peanut butter, creamy or crunchy
1 tsp. vanilla

Place a sheet of wax paper on a cookie sheet or countertop. In a large saucepan, combine the sugar, cocoa, milk and butter. Bring to a boil over medium heat. Boil 2 minutes. Remove from the heat and stir in oatmeal, peanut butter and vanilla. Drop by tablespoonfuls onto the wax paper and let cool.

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Recipe:

2/3 c. butter, softened
1 pkg. German chocolate cake mix
1 6-ounce package semisweet chocolate chips
1 container coconut-pecan frosting
1/4 c. milk

Preheat oven to 350 degrees.

Grease a 9×13″ baking dish. In a medium bowl, cut the butter into the cake mix, using a pastry cutter or forks, until crumbly. Press half of mixture into the pan. Bake 10 minutes. Sprinkle the chips over the crust. Drop the frosting by tablespoonfuls over the chips. Stir the milk into the remaining mix. Drop by teaspoonfuls onto the frosting layer. Bake 25-30 minutes or until the cake is slightly dry to the touch. Cool completely. Cover and refrigerate until firm. Cut into bars and store in the fridge.

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These cookies come from a regular boxed cake mix.  Toss in your favorite chip or candy to add even more goodness.

Recipe:

1 pkg. pudding-in-the-mix chocolate cake mix
2 eggs
1/2 butter, softened
1 tsp. vanilla
1 c. semisweet chocolate chips, peanut butter chips, Andes pieces, Reese’s Pieces, etc.

Preheat oven 325 degrees.

In a medium bowl, mix together the cake mix, eggs, butter and vanilla until well blended. Stir in chips or candy. Chill dough at least 20-30 minutes in the fridge before baking. Drop by teaspoonfuls onto ungreased cookie sheet.  Bake 8-10 minutes. Cool on sheet 5 minutes before transferring to a wire rack to cool completely.

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My best friend made these cute little cookies for her Christmas cookie swap a few years ago. The cookies offer up the fantastic flavor combination of chocolate and mint, plus a snow-covered crackled top, making them perfect for the holidays.

Recipe:

1 1/2 c. all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1 1/2 c. mint-flavored chocolate chips, divided
3/4 stick butter, softened
1 c. sugar
1 1/2 tsp. vanilla extract
2 eggs
Confectioners sugar

Preheat oven to 350 degrees.

In small bowl, combine the flour, baking powder and salt. Set aside. Melt 1 c. of the mint-flavored chocolate chips in the microwave using a microwave-safe bowl. Microwave at 15-second intervals, stirring until smooth. Set aside. In a large bowl, cream butter and sugar until fluffy. Add the melted chips and vanilla to the butter and sugar mixture. Beat in the eggs. Gradually beat the flour mixture into the butter mixture. Stir in the remaining 1/2 c. mint chips. Shape the dough into a disk and wrap it in plastic wrap; freeze until firm, about an hour. Shape the dough into 1-inch balls; roll to coat in confectioners sugar, coating each cookie completely. Place 2 inches apart on an ungreased cookie sheet. Bake 10-12 minutes, until the tops appear cracked. Let cool 5 minutes on cookie sheet. Remove them to wire racks to cool completely.

 

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Easy Turtles

This may be the easiest recipe I have ever posted. Two ingredients create a delicious little candy that both kids and adults will love. Just put some candy on top of nuts or little pretzel twists, stick them in a warm oven for a few minutes, and voila! You’ve got a gooey chocolatey-caramel treat in no time.

Recipe:

Rolos candy
Pecan halves or mini pretzel twists

Preheat oven to 300 degrees.

Line a baking sheet with parchment paper. If using pecan halves, arrange the nuts in Y shape using three nuts for each candy, keeping each cluster an inch apart. If using pretzels, arrange them an inch apart on the baking sheet. Place one Rolo candy in the center of each nut cluster or pretzel. Place the baking sheet in oven. Keep checking on the candies to be sure they are melting but not burning. When the candies have melted, remove the baking sheet from oven. Place pan on a wire rack. Remove candies from sheet once they have cooled.

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