Posted by bettyboop50 at recipegoldmine.com April 27, 2001

Source: Hershey’s

2 cups granulated sugar
1/2 cup butter or margarine
1/2 cup milk
1/3 cup Hershey’s Cocoa
2/3 cup Reese’s Crunchy Peanut Butter
3 cups quick cooking rolled oats
1/2 cup chopped peanuts (optional)
2 teaspoons vanilla extract

Place piece of wax paper or foil on tray or cookie sheet.

Combine sugar, butter, milk and cocoa in medium saucepan. Cook over medium heat, stirring constantly, until mixture comes to a rolling boil. Remove from heat; cool 1 minute.

Add peanut butter, oats, peanuts, if desired and vanilla extract; stir to mix well. Quickly drop mixture by heaping teaspoons onto wax paper or foil. Cool completely.

Store in cool, dry place. Makes about 4 dozen.

1/2 cup butter or margarine, melted
1 cup granulated sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup flour
1/3 cup cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup pecan pieces

Blend butter, sugar and vanilla extract in large bowl. Add eggs; beat well with spoon. Combine flour, cocoa, baking powder and salt; gradually blend into egg mixture. Stir in pecans. Spread in lightly greased 8-inch square baking pan. Bake at 350 degrees F for 20 to 25 minutes or until brownies begin to pull away from sides of pan.

Frosting
1 1/3 cups confectioners’ sugar
3 tablespoons butter or margarine
2 tablespoons cocoa
2 tablespoons milk
1/4 teaspoon vanilla extract
1/4 cup pecan pieces
Pecan halves (for garnish)

Place confectioners’ sugar in small mixer bowl. Melt butter or margarine in small saucepan; stir in cocoa, blending until smooth. Add milk; stir constantly over low heat until mixture is slightly thickened. Pour hot mixture over confectioners’ sugar; beat until smooth. Stir in 1/4 teaspoon vanilla extract and pecan pieces. Spread warm frosting over warm brownies. Garnish with pecans halves. Cool completely.

Makes 16.

Posted by Marla at recipegoldmine.com on 9/5/2001, 10:39 am

Serves 20.

1 (18 1/4 ounce) box dark chocolate cake mix
1 (4 ounce) box instant chocolate pudding mix
1 cup nonfat sour cream
1/2 cup Smucker?s? Baking Healthy
1/2 cup water
2 eggs
1/2 cup miniature chocolate chips
Powdered sugar (optional)

Spray a 9 x 13-inch baking pan with nonstick cooking spray.

In a large mixing bowl, combine all ingredients except chocolate chips and powdered sugar. Mix on medium speed until smooth, about 2 minutes. Fold in chocolate chips; pour into prepared pan. Bake at 350 degrees F for 35 to 40 minutes or until toothpick inserted in center of cake comes out clean. Cool.

If desired, sprinkle with powdered sugar before serving.

1/2 cup evaporated milk
3/4 cup granulated sugar
2 tablespoons butter or margarine
1 teaspoon vanilla extract
1 (6 ounce) package chocolate chips
2 cups corn flakes
1 1/4 cups flaked coconut
1/2 cup chopped nuts

Mix milk, sugar and butter in a 2-quart saucepan and cook over medium heat until mixture boils. Stir and boil over medium heat 2 minutes more. Remove from heat. Stir in remaining ingredients. Drop on wax paper and let stand until set.

Makes 24 pieces.

4 ounces unsweetened chocolate, chopped
1/2 cup butter or margarine
1 cup granulated sugar
2 eggs
2 teaspoons orange zest
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 cup broken pecans or walnuts
Chocolate-Orange Glaze

In a medium saucepan melt unsweetened chocolate with the butter or margarine. Remove from heat. Stir in sugar, eggs, orange zest and vanilla extract. Using a wooden spoon, lightly beat the mixture just until combined. Stir in the flour and nuts. Spread the batter in an ungreased 8-inch square baking pan. Bake at 350 degrees F for 30 minutes. Cool the brownies in the pan on a wire rack.

Chocolate-Orange Glaze
1/3 cup whipping cream
3 ounces finely chopped semisweet or
    bittersweet chocolate
1 teaspoon orange zest

In a small heavy saucepan, bring whipping cream to a gentle boil over medium-low heat, stirring constantly. Remove from heat. Add chocolate and orange zest. Let stand for 1 minute. Using a wire whisk or wooden spoon, stir mixture until chocolate is melted. Cool for 5 minutes before using.

Pour Chocolate-Orange Glaze over cooled brownies, spreading as necessary to glaze top evenly. Let stand at room temperature until glaze is set.

Makes 9 large brownies.

2 tablespoons butter or margarine
1 1/2 teaspoons baking cocoa
1/2 cup confectioners’ sugar
1/2 teaspoon milk
2 tablespoons creamy peanut butter

Melt the butter in a microwave-safe bowl in the microwave. Add cocoa and mix well. Stir in sugar. Add milk and stir until smooth. Add peanut butter and mix well. Drop by teaspoonsful onto wax paper. Flatten tops and shape into 1-inch patties.

Makes about 18.

1 cup granulated sugar
1/2 cup baking cocoa
6 tablespoons nonfat plain or vanilla yogurt
2 egg whites
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 cup chopped walnuts
Confectioners’ sugar

In a bowl, combine sugar, cocoa and yogurt. Add egg whites and vanilla extract; mix well. Stir in flour and nuts. Pour into an 8-inch square baking pan that has been coated with nonstick cooking spray. Bake at 350 degrees F for 25 to 28 minutes or until a wooden pick inserted near the center comes out clean. Dust with confectioners’ sugar.

Diabetic Exchanges: 1 starch, 1/2 fat. There are only 2 grams of fat in each serving.

Posted by CookinMom at recipegoldmine.com 7/14/01 8:18:26 pm

Hi everyone!

Last night while in an Albertson’s store I had an uncontrollable chocolate urge, so I wandered over to the bakery. There I saw something called: Chocolate Pecan Triangles

Not being able to resist, I ate one (the whole thing) and it only cost $1. Of course there were no calories!

Then, today, while at a garage sale I found a cookbook named Chocolate Lovers III Cookbook and there right before my eyes was a picture of "Fudge Caramel Wedges" that looked exactly like what I had eaten the night before. When looking closely at the recipe, I knew I had hit pay dirt!

Here is the recipe:

Bar
2 ounces (2 squares) semi-sweet chocolate, chopped
1 ounce (1 square) unsweetened chocolate, chopped
1/2 cup butter or margarine
3/4 cup all-purpose flour
3/4 cup granulated sugar
1 tablespoon vanilla extract
2 eggs
1/2 cup coarsely chopped pecans

Topping
10 caramels, unwrapped
2 tablespoons milk
1/2 ounce (1/2 square) unsweetened chocolate, chopped
2 teaspoons butter or margarine
1 teaspoon light corn syrup

Heat oven to 325 degrees F. Line 9-inch round cake pan with foil; grease.

In medium saucepan over low heat, melt 2 ounces semisweet chocolate, l ounce unsweetened chocolate, and 1/2 cup butter, stirring constantly. Cool slightly. Lightly spoon flour into measuring cup; level off. Add flour, sugar, vanilla and eggs to cooled mixture; blend well.

Pour into prepared pan. Sprinkle nuts over batter. Bake at 325 degrees F for 20 to 30 minutes, or until set.

In small saucepan over low heat, melt caramels and milk, stirring frequently until smooth. Drizzle over uncut bars.

In same saucepan over low heat, melt 1/2 ounces unsweetened chocolate, 2 teaspoons butter, and corn syrup. Drizzle over uncut bars.

Cool completely; cut into wedges.

High altitude: Above 3500 feet, decrease sugar by 1 tablespoon. Bake at 350 degrees F for 20 to 30 minutes.

1/2 cup margarine or butter
2 cups semisweet chocolate chips
1 2/3 cups granulated sugar
1 1/4 cups all-purpose flour
2 tablespoons rum or 1 teaspoon rum extract
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon salt
3 eggs
1 cup chopped nuts, if desired
Rum Frosting

Preheat oven to 350 degrees F. Grease 13 x 9-inch pan.

Heat margarine and chocolate chips in 3-quart saucepan over low heat, stirring constantly, until melted. Beat in remaining ingredients except nuts and Rum Frosting until smooth. Stir in nuts. Spread in pan. Bake about 30 minutes or until center is set; cool completely. Frost with Rum Frosting. Drizzle with melted semisweet chocolate if desired. Cut into bars.

Rum Frosting
2 cups confectioners’ sugar
1/4 cup butter, softened
1 teaspoon rum or 1/2 teaspoon rum extract
1 to 2 tablespoons milk

Mix confectioners’ sugar, butter and rum. Beat in milk until smooth and of spreading consistency.

Posted by FootsieBear at recipegoldmine.com 8/13/2001 5:43 am

1 devil’s food cake mix
1 1/2 cups quick cooking or old fashioned oats, uncooked
3/4 cup butter, melted
2 large eggs
1 tablespoon oil
1 teaspoon vanilla extract
1 1/4 cups mini-chocolate chips
1 cup butterscotch chips*

Preheat oven to 350 degrees F.

In a large bowl combine all ingredients except chocolate and butterscotch chips; mix thoroughly. Stir in chips. Drop by heaping teaspoons onto ungreased cookie sheet, 2 inches apart.

Bake 10 to 12 minutes. Cool 1 minute on cookie sheet, remove to rack and cool completely. Store in airtight container.

Makes 3 dozen cookies

Footsie Note: Personally I think these would be better with peanut butter chips instead of butterscotch.