Chocolate Marshmallow Fudge

1/4 cup butter
2 cups sugar
2/3 cup evaporated milk
2 cups (12 ounces) semisweet chocolate chips
1 jar (7 1/2 ounces) marshmallow creme
1 cup chopped pecans
1 teaspoon vanilla
pecan halves for garnish, optional

Heat butter in a heavy 3-quart skillet over low heat. Add sugar and evaporated milk; stir over medium heat until mixture comes to a rolling boil.

Continue to boil for about 4 minutes, or until a candy thermometer registers 226°. Remove from heat. Add chocolate chips; stir until melted.

Stir in marshmallow creme, pecans, and vanilla until well blended. Pour into a greased 9-inch square baking pan. Place on rack to cool.

Refrigerate for several hours, or until cool enough to cut into squares. Cover and store in refrigerator.

Peanut Butter Squares

4 cups sifted powdered sugar
1, 5 1/2 ounce package of graham crackers, crushed (about 1 2/3 cups)
1 cup creamy peanut butter
1 cup butter, melted
1 cup semisweet chocolate morsels, melted

Stir together first 4 ingredients in a medium bowl. Firmly press mixture into a not-greased 13- x 9-inch pan. Spread melted chocolate evenly over cracker layer.

Let stand at room temperature 2 hours or until chocolate is set. Cut into squares.

Note: Layer peanut butter squares between sheets of wax paper or parchment paper, and store in an airtight container up to 1 week, or freeze up to 1 month.

Matzoh Chocolate Candy

8 ounces chocolate chips
4 1/2 sheets of salted matzo
1 cup margarine
1 cup dark brown sugar

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x9-inch baking dish.

Cover the bottom of the prepared dish with matzohs, breaking and fitting pieces into spaces as needed.

Cook the margarine and brown sugar in a heavy-bottomed saucepan over medium-low heat until the mixture is well combined and bubbling, about 3 minutes; pour over the matzohs in the baking dish.

Bake in the preheated oven until the syrup is thickened and bubbling, about 15 minutes. Remove from the oven and sprinkle evenly with chocolate chips. Let the candy stand for 5 minutes to melt the chocolate, then spread the melted chocolate evenly over the candy with a spatula.

Cool completely and break into pieces to serve.

Nutella Candy Bars

1.75 cups crisped rice cereal
1/4 cup granulated sugar
3 tbsp plus 1 tsp light corn syrup, divided use
7 tbps butter, divided use
1.5 cups semi-sweet chocolate chips or chopped chocolate, divided use
1 cup Nutella or other hazelnut-chocolate spread
1/2 cup chopped toasted hazelnuts
zest of one orange

Prepare an 8x8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

First, prepare the crispy crust. Place the cereal in a large heat-safe bowl and set aside. Place ¼ cup water, ¼ cup granulated sugar, and 3 tablespoons of corn syrup in a very small saucepan over medium-high heat. Stir the mixture until the sugar dissolves, then brush down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming. Insert a candy thermometer and continue to cook the mixture, without stirring, until it reaches 240 degrees on the thermometer.

Once the sugar syrup reaches the proper temperature, remove it from the heat and stir in 3 tablespoons of butter until it melts. Pour the mixture over the cereal and stir until it is combined. Quickly scrape the cereal into the prepared pan and press it into an even layer.

Next, make the chocolate-Nutella layer. Place 1 cup of semi-sweet chocolate chips or chopped chocolate in a large microwave-safe bowl and microwave until melted, stirring after every 45 seconds to prevent overheating. Stir the chocolate until it is melted and smooth.

Add the Nutella, chopped hazelnuts, and orange zest to the melted chocolate, and stir until smooth and well-combined. Once all the ingredients are incorporated, pour the Nutella mixture over the crust in the pan and smooth into an even layer. Refrigerate the bars while you make the final chocolate icing layer.

Place the remaining ½ cup of chocolate chips or chopped chocolate, the remaining 4 tablespoons of butter, and the remaining 1 teaspoon of corn syrup in a microwave-safe bowl. Microwave until melted, stirring after every 30 seconds to prevent overheating. Stir or whisk the chocolate until it is smooth and glossy.

Pour the icing over the Nutella layer and smooth it evenly over the top. Refrigerate to set the layers, about 1 hour. Once set, remove the candy from the pan using the foil as handles, and cut into small squares to serve. Nutella Bars taste best when allowed to sit at room temperature for 10-15 minutes before serving. These bars do become very soft when exposed to hot temperatures, so it is best to store them in an airtight container in the refrigerator for up to one week.

Avocado Cream Chocolate Fudge

1 1/2 cups semisweet chocolate chips
1/2 cup white chocolate chips
2 avocados, peeled and pitted
1/2 cup butter, melted
1/2 cup Irish cream liqueur
2 cups unsweetened cocoa powder
6 cups confectioners' sugar

Place the avocados and melted butter in a mixing bowl. Blend with an immersion blender until the mixture is smooth and creamy. Scrape the mixture into a saucepan and stir over low heat.

Pour in the Irish cream and stir. Add the cocoa powder and stir until completely incorporated. Stir in the confectioners' sugar 1 cup at a time, making sure the sugar is completely incorporated and the mixture is smooth before adding the next cup.

Melt the semi-sweet chocolate and white chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Pour the melted chocolate into the sauce pan and mix thoroughly. Remove from the heat.

Line a 9x11 inch pan with wax paper or foil sprayed with cooking spray. Pour the fudge mixture into the prepared pan.

Chill in the refrigerator for at least 1 hour.

Chocolate Oat Cake

1 3/4 cups boiling water
1 cup quick-cooking oats
1/2 cup butter or margarine, softened
1 cup sugar
1 cup packed brown sugar
2 eggs
1 3/4 cups all-purpose flour
2 tablespoons baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 (11.5 ounce) package milk chocolate chips, divided
1 cup chopped walnuts

In a bowl, combine water and oats; let stand for 10 minutes. In a large mixing bowl, cream butter and sugars. Add the eggs, one at a time, beating well after each addition. Beat in oat mixture. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture. Stir in 1 cup chips.

Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Sprinkle with walnuts and remaining chips. Bake at 350 degrees F for 40-45 minutes or until a toothpick comes out clean. Cool on a wire rack.

Chocolate Peanut Butter Balls

3/4 cup peanut butter
1/4 cup butter, softened
1 teaspoon salt
14 ounces sweetened condensed milk
1 teaspoons vanilla
4 cups powdered sugar
2 cups chocolate chips or pieces
1 Tablespoon shortening

In a large bowl, combine peanut butter, butter, salt, condensed milk, vanilla, and powdered sugar and mix well.

Form mixture into balls and place on waxed paper covered tray. Chill overnight or until well set.

Melt chocolate and shortening in double boiler, and stiruntil smooth. Dip each ball in melted chocolate and set aside to cool and set.

I hope you love these yummy recipes for chocolate covered peanut butter balls as much as I do. They make wonderful treats for any occasion.