Chocolate and Corn Cookies

175 g sugar
50 g margarine
50 g fresh white butter
1 tbsp cocoa
1-1/2 tbsp drinking chocolate powder
150 g icing sugar
1 tbsp peanut butter jam
Cornflakes
Icing sugar (for dusting the cookies) - optional

Sieve icing sugar,cocoa,drinking chocolate powder together without any lumps, heat butter,margarine together in a pan with a reduced flame till it just melts. Remove from fire and mix sieved ingredients quickly and evenly till it becomes soft. Mix 2 tbsp sugar and 2 tbsp milk in a pan.

Boil milk for a few minutes till the sugar dissolves and then remove from fire, set aside for 5 minutes to let the mixture cool. Dip in chocolate paste, add peanut butter jam and cornflakes. Shape properly with spoon and allow to dry on butter paper, dust with icing sugar.

Chocolate Fudge With Nuts

1 cup butter, softened
8 cubes of pasteurized process cheese
5 cups confectioners sugar
1/2 cup cocoa
1 cup milk powder
¼ cup coconut
¼ cup coarsely chopped cashewnuts
Various nuts

In a large saucepan over medium heat melt butter and cheese cubes together, stirring
frequently remove from heat. Sift together confectioners sugar and cocoa add to cheese, mixing well.

Stir in milk powder coconut and nuts. Turn into a flat pan, chill until firm and cut into squares and Serve.

Home-made Chocolate and Nuts Squares

Sugar
Milk powder
Cocoa powder
Butter
Nuts

Take equal quantities of sugar, milk powder and cocoa powder.

Sieve milk powder and cocoa powder together. Spread butter on a flat square plate and keep it aside. In a frying pan, add little water to sugar and heat until it melts. Add the mixture of milk powder and cocoa powder and mix well. Add a little amount of butter to the above for flavor.

Once the mixture blends well, remove from heat.,add nuts on the spread mixture, spread it on the butter coated plate. and let it cool for a while. Place it in the freezer until it becomes hard.

Chocolate Square Candy Garnished with Peanuts

1pk Milk Chocolate
Layer Cake Frosting 1/2 c
Creamy Peanut Butter 1 1/2 c
Quick cooking oats 1 c
Chopped peanuts 36 Peanut halves, for garnish

Combine Milk Chocolate frosting and peanut butter in large bowl, stir with wooden spoon until blended. Add oats and peanuts. Stir until thoroughly blended.

Press above mixture into un-greased 8-inch square pan. Cut into small pieces. Garnish tops with peanut halves. Store in airtight container in refrigerator.

Home Made Cadbury

1 tin condensed milk
1 1/2 cups sugar
100g butter
10 nos marie biscuits
2 tbsp cocoa powder
a pinch of coffee powder (optional)
gems for decoration.

Powder the Marie Biscuits finely. Bring the butter to room temperature. Add all the ingredients & the powdered Marie biscuits & mix well.

Pour the mixture into a pan & keep on fire & keep stirring. As the mixture starts leaving the sides of the pan , remove from fire & pour it into a buttered plate.

When it has cooled a little, cut it. Keep a Gems on top of each piece (optional). When the chocolate is warm roll it into small balls or any shape desired.

Easy Chocolate Burfi

1 cup finely milled and refined flour
1 cup clarified butter
2 cups sugar 2 cups
1 cup milk
4 tbs milk powder
2 tbs cocoa powder
Cashew, almods, pista, raisins put together 1/2 cup, finely chopped

Place a thick wok on the heat. Add all ingredients i.e., flour, butter, sugar, milk, milk powder, cocoa powder and ghee and mix well together.

Keep stirring continuously for around 18 to 20 minutes when the mixture starts leaving the sides.

It forms into a thick round mold by about 20 minutes time and you start getting a good aroma. Now add the chopped nuts and raisins and mix well.

Remove from heat and pour on a greased plate and cut into desires shapes. Allow to cool. It takes about 25 minutes.

Chocolate Energy Balls

1/4 cup chocolate chips
1/4 cup honey
1/4 cup peanut butter
1/2 cup rolled oats
1/4 cup chopped almonds (toasted or not)
1/8 cup flaxseed
1/8 cup sesame seeds

Melt honey and peanut butter in a small saucepan. Add the remaining ingredients. Stir until chocolate is melted. Form into balls or any shape desired. Roll with sliced almonds. Let it cool before serving.

Espresso Truffles

10 ounces very dark good quality dairy-free chocolate, chopped
2 T. dairy-free soy margarine, preferably a "stick" variety
1 T. maple syrup
3 T. espresso
2 cups (12 ounces) semi-sweet dark chocolate chips
1/3 cup full-fat coconut milk or dairy-free soy half-n-half
1/2 cup cocoa powder, for dusting

Line a baking sheet with parchment paper and set aside. In a heatproof bowl, preferably stainless steel, set over a pan (but not touching) several inches of boiling water, heat the chocolate and dairy-free soy margarine, stirring occasionally, until the chocolate is completely melted. Set aside.

In a small saucepan over medium high heat, combine the coconut milk and maple syrup, stirring until combined. Heat until steam just begins to rise from the surface of the coconut milk, but do not boil. Pour the hot coconut milk mixture over the melted chocolate mixture, and let stand, unstirred, for 3 minutes. Starting in the middle of the bowl and working your way to the edges, gently stir until the mixture is smooth and silky. Add the espresso to the mixture, stirring until combined.

Transfer the bowl to the refrigerator, uncovered, for 45 minutes, removing the bowl from the refrigerator and stirring well every 15 minutes. After the last stirring (at the 45-minute-mark), place the bowl back in the refrigerator for 5 minutes more.

Using a melon baller or spoon, scoop the chocolate onto the prepared baking sheet. Place the baking sheet in the refrigerator for 20 minutes.

Using your hands, roll the chocolate balls quickly to smooth (they will get very messy quickly, so I prefer to wear disposable gloves, which also help to keep the chocolate colder.) Return the pan to the refrigerator for 15 minutes more.

Meanwhile, place the chocolate chips in a stainless steel bowl set over a pan of boiling water. Stirring occasionally, heat until the chocolate is completely melted and about 90 degrees F, using a candy thermometer if available. Place the cocoa powder in a small bowl. Using two forks, drop one of the chocolate balls into the melted chocolate, and, working quickly, coat the ball with the melted chocolate, shaking of the excess and placing it immediately in the cocoa powder, turning to coat. Using a clean spoon or two clean forks, place the dusted truffle on the lined baking sheet, and repeat until all of the truffles are coated.

Return the truffles to the refrigerator for at least 1 hour before serving. Serve cold or at room temperature.

Easy Choco Clusters

12 ounce package semi-sweet chocolate chips
8 ounce package white almond bark
16 ounce jar salted, roasted peanuts

In a large saucepan, start melting almond bark over low heat. When it’s almost completely melted, add chocolate chips and melt together, stirring until smooth, the almond bark melts much slower than the chocolate chips, so it’s a good idea to let it melt most of the way before adding the chips so the chips don’t overcook.

Remove from heat and stir in peanuts. Cool slightly. Drop by teaspoon onto wax paper. Let sit until firm. Store in airtight container.

Easy Chocolate Nut Bark

2 cups semisweet, bittersweet or milk chocolate chips, melted
2 cups assorted nuts, such as hazelnuts, almonds and cashews, and for garnishing too

Line a rimmed baking sheet with foil. Combine melted chocolate and nuts in a medium bowl.

Scrape the mixture onto the foil and spread it into an approximate 12-by-9-inch rectangle.

Sprinkle with additional finely chopped nuts. Refrigerate until set, about 20 minutes.

Transfer the bark and foil to a cutting board.
Use a sharp knife to cut into 1 1/2-inch pieces.

Chocolate-Dipped Apricots

24 whole dried apricots
2 ounces (1/2 cup) toasted almonds, finely chopped
6 ounces dark chocolate

Prepare a baking sheet by lining it with aluminum foil. Place the chopped almonds in a small bowl.

Temper or melt the chocolate in a medium bowl.

Holding an apricot by the tip, dip most of the fruit into the melted chocolate, swirling to ensure even coverage. Remove it from the chocolate and drag it along the lip of the bowl, removing excess chocolate.

Pat both sides of the chocolate-dipped apricot on the chopped almonds, covering both sides with nuts.

Place the candy on the prepared baking sheet, and repeat for the remaining apricots.

Place in the refrigerator to set the chocolate for approximately 10 minutes. If the chocolate has been tempered, the candy can be served at room temperature, but if it has not, it should be kept refrigerated until served.

The Simplest OREO Truffles Recipe

1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
1 (8 ounce) package Cream Cheese, softened
2 (8 ounce) packages Semi-Sweet Baking Chocolate, melted

Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (You can also finely crushed the cookies in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.

Dip balls in chocolate; place on wax paper-covered baking sheet. Sprinkle with reserved cookie crumbs.

Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

Soda Cracker Chocolate Candy

30 soda crackers
1 1/2 cups semisweet chocolate chips
1 cup butter or margarine
1 cup packed brown sugar
1 1/2 cups coarsely chopped walnuts

Line a 15-in. x 10-in. x 1-in. baking pan with foil and coat with nonstick cooking spray. Place crackers in rows on foil. In a saucepan, melt butter; add the brown sugar and bring to a boil. Boil for 3 minutes.

Pour over crackers and spread until completely covered. Bake at 350 degrees F for 5 minutes (crackers will float). Remove from the oven. Turn oven off. Sprinkle chocolate chips and walnuts over crackers.

Return to the oven until chocolate is melted, about 3-5 minutes. Remove from the oven; using a greased spatula, press walnuts into chocolate.

Cut into 1 in. squares while warm.
Cool completely; remove candy from foil.

Simple Bavarian Mints

3 cups milk chocolate chips
1 (1 ounce) square unsweetened chocolate, chopped
1 teaspoon peppermint extract
1 tablespoon butter
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract

Butter the dish, set aside. In a medium saucepan over low heat, combine milk chocolate chips, unsweetened chocolate and butter. Heat until melted and smooth, stirring occasionally. Remove from heat and stir in condensed milk, peppermint extract and vanilla extract.

Beat with an electric mixer at a low speed for 1 minute, then at a high speed for 1 minute. Chill mixture for 15 minutes, beating by hand every 5 minutes. Beat again with electric mixer two minutes more.

Pour into prepared pan and chill until firm. Cut into 1/2 inch squares.

Avocado Irish Cream Fudge

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

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.

Cranberry and Macadamia Nut Bark

1.5 cups chopped milk chocolate or milk chocolate chips
1 ounce unsweetened chocolate, chopped
3/4 cup roasted, salted macadamia nuts
3.4 cup dried cranberries

Coarsely chop the macadamia nuts and place them in a bowl with the dried cranberries. Set aside for now.

Place the chopped unsweetened and milk chocolate in a large microwave-safe bowl. Microwave it until melted, stirring after every 45 seconds to prevent overheating. Stir until the chocolate is fluid and free of lumps. Allow the chocolate to cool until it is warm to the touch.

Add two-thirds of the macadamia nut and cranberry mixture into the melted chocolate, stir until combined.

Scrape the chocolate mixture onto the prepared baking sheet, and smooth it into an even layer. Sprinkle the remaining nuts and cranberries evenly on top, and press them gently into the chocolate.

Refrigerate the bark until the chocolate is set, for about 30 minutes. Once the chocolate is firm, break it into pieces to serve.

Store Macadamia Nut and Cranberry Bark in an airtight container in the refrigerator for up to a week.

Almond Toffee Candy

1 1/2 cups whole raw almonds
3 1/3 cups sugar
1 1/2 cups (3/4 lb.) butter
1/4 cup light corn syrup
1/2 teaspoon salt
1 tablespoon vanilla
12 ounces bittersweet or semisweet chocolate, finely chopped

Place almonds in a baking pan. Bake until golden beneath skins, finely chop.

In a 5- to 6-quart pan over medium-low heat, stir sugar, butter, corn syrup, salt, and 3/4 cup water until butter is melted and sugar is dissolved. Increase heat to medium-high and cook, stirring occasionally, until mixture is deep golden brown 10 to 15 minutes.

Remove from heat and carefully stir in vanilla and half the almonds (mixture may bubble up). Immediately pour into a 10- by 15-inch baking pan with 1-inch-tall sides. Let toffee cool at room temperature until set, at least 30 minutes.

Meanwhile, place chocolate in the top of a double boiler or in a heatproof bowl. Stirring occasionally, until melted and smooth.

Pour chocolate over cooled toffee; with a knife or an offset spatula, spread level. Sprinkle remaining almonds evenly over chocolate. Let stand at room temperature until chocolate is set, at least 1 hour (or chill about 30 minutes).

This buttery almond toffee is easy and delicious and can make the perfect homemade holiday gift.

Chocolate Fudge with Crunchy Nuts

3/4 cup margarine
2/3 cup evaporated milk
3 cups sugar
1 12 ounce package of chocolate chips
1 tsp. vanilla
1 7 ounce jar of marshmallow cream
crunchy nuts

In a 4 quart microwave safe bowl heat the margarine on high for 1 minute or until melted. Add sugar and evaporated milk; mix well. Microwave on high for 11 minutes, stirring every three minutes and scraping the bowl well.

Add the chocolate chips and stir until melted. Add the remaining ingredients and mix well.

Pour into lightly greased baking pan. Cool at room temperature. Cut into squares.

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.

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.