Hershey’s…caramel?
If it weren’t for heat, we would never have a Hershey’s bar.
Candy maker Milton S. Hershey used to make caramels. But since those didn’t retain the imprint of his name in the summertime, he made the switch to chocolate. That was 1903 — and more than a century later, his name has made a permanent mark in candy history.
Peanut Butter and Chocolate Cheesecake Bars
Peanut Butter layer
1 cup peanut butter (crunchy)
1- 8 oz. cream cheese (softened)
1/2 cup milk
1 cup sugar
1 tsp vanilla
Chocolate layer
1/2 cup crushed salted peanuts
2 cups sugar
1 cup oil
3 eggs
1/2 tsp baking powder
1 1/2 cups plain flour
2/3 cup powdered cocoa
1/4 cup water
2 tsp vanilla
What’s Next
Directions: Preheat oven to 350°. Thoroughly grease bottom of 9X13 pan. Mix ingredients for chocolate layer in large bowl with wooden spoon and pour half of mixture into prepared pan. Set aside. With electric mixer, beat cream cheese till smooth. Add peanut butter and beat till well incorporated. Add all other ingredients for peanut butter layer. Spoon peanut butter mixture over chocolate layer and spread to edges of pan. Carefully spoon the last half of chocolate mixture over peanut butter layer, making sure that the entire second layer is covered. Bake in preheated oven for 35 minutes or till inserted knife comes out clean. Remove from oven and pour one cup each of peanut butter and semisweet chocolate morsels over hot cake. Let melt and then spread with spoon to cover top of cake.
Serving suggestions: Cool completely and cut into bars OR cut while still warm and serve with ice cream.
Homemade low carb chocolate bar
On a diet and missing chocolate? Enjoy a homemade chocolate bar that’s low on carbs and a lot less expensive than the specialty bars sold online or in gourmet stores. Each bar has 110 calories, 7 grams of fat, and just 3 grams of carbohydrates. It’s made of a little bit of butter, chunky peanut butter, splenda and chocoalte whey protein powder. Enjoy!
Black and White Chocolate Fondue
A romantic dessert with many (nudge, nudge) possibilities.
Ingredients
1 cup (250 mL) whipping cream
10 oz (280 g). semisweet chocolate, chopped
2 tbsp (30 mL) Grand Marnier, Kahlua or other liqueur
2 oz (56 g). white chocolate, chopped
things to dip: fresh strawberries, sliced bananas, orange segments, cubed pound or sponge cake, biscotti, cookies
What’s Next:
Pour the whipping cream into a small saucepan and place over medium heat.
Bring cream just to a simmer, then remove from heat. Add the semisweet chocolate and stir until chocolate is melted and smooth. Stir in the liqueur. Transfer mixture to a small ceramic fondue pot over a tea light candle. Sprinkle the chopped white chocolate over the dark chocolate mixture, let stand for a minute or two to allow it to melt, then gently run a spoon through two or three times, just until marbled. Serve with an assortment of fresh fruits and cookies.
World’s Biggest Chocolate Heart
The Guiness Record for the biggest chocolate heart: this 7-metric-ton chocolate heart that was unveiled in Madrid on Valentine’s Day. It was designed by artist Lluis Morera, produced by Spain’s largest chocolate manufacturer (Chocovic) and commissioned by Match.com, an online dating site.
Doctors say: eat dark chocolate
Here are more reasons to love dark chocolate (as if we needed any pushing): it’s good for your heart!
Studies have shown that eating a small bar of dark chocolate everyday can lower blood pressure and bad cholesterol by 10%. It also stimulates production of endorphin and seratonin (the hormones that supress pain and depression) for an instant mood boost.
Chocolate Martini
Drinks: the life of the party. And who wouldn’t love a combination of life’s two greatest pleasures, chocolate and alcohol? Serve this chocolate martini with a bowl of fresh strawberries for a truly impressive party. Or skip the party, stay home (at least you don’t have to wear heels!) and celebrate on your own. Cheers!
For one serving combine:
1 1/2 shots Godiva® chocolate liqueur
1 1/2 shots creme de cacao
1/2 shot vodka
2 1/2 shots half-and-half
Mix all ingredients in a shaker with ice, shake and pour into a chilled cocktail glass. You can decorate the drink with a swirl of Hershey’s syrup, or dip the rim of the glass into melted chocolate then sugar. Enjoy!
Mint Brownies
Make a batch for a friend, sell at a bake sale, or serve at the next family get-together. In fact, make two. These mint brownies will disappear faster than you can say, “Merry Christmas!”
Ingredients
6 squares unsweetened chocolate
2 3/4 cups sugar
1 cup dark corn syrup
1 teaspoon vanilla
1 cup butter or margarine, softened
2 cups flour
1/4 teaspoon salt
6 eggs
1 1/2 cup coarsley chopped walnuts (optional)
Frosting
2 cups powdered sugar
2 tablespoons milk
1/4 teaspoon peppermint extract
6 tablespoons butter or margarine, softened
Green food coloring
Chocolate Glaze
3 squares unsweetened chocolate
1 square semisweet chocolate
4 tablespoons butter
2 teaspoons dark corn syrup
Turn this recipe into a puzzle! [click]
What’s next
1. Preheat oven to 350. Grease a 15X10 jelly-roll pan.
2. Now, prepare the chocolate. In heavy 2-quart saucepan, slowly melt unsweetened chocolate squares over low heat. Stir constantly to prevent burning.
3. In a mixer, blend (at low speed) sugar, corn syrup, vanilla and 1 cup butter. Then, increase the speed to high to get the mixture light and fluffy.
3. Reduce speed to low. Slowly add flour, salt and eggs, scraping the bowl with a spatula to ensure everuything’s mixed. Increase speed again to high and beat for 2 minutes.
4. Lower speed again and beat in melted chocolate.
5. Mix in walnuts.
6. Evenly spread batter in pan. Bake 40-45 minutes until toothpick inserted in center comes out clean. Cool brownies in pan on wire rack.
7. Prepare mint butter-cream frosting by mixing at low speed: powdered sugar, milk, peppermint extract and 6 Tbs. butter until smooth. Stir in enough green food coloring to tint a pretty green. Evenly spread frosting over cooled brownies. Refrigerate while preparing Chocolate Glaze.
8. Chocolate Glaze: In a heavy 2-quart saucepan over low heat, heat glaze ingredients until chocolate melts and mixture is smooth, stirring frequently. Remove saucepan from heat; stir frequently until glaze cools slightly. Carefully spread glaze over frosting to completely cover top. Refrigerate until glaze is set, about 1 hour
Chocolate Fondue
You can have your cake — and your chocolate too. A simple fondue recipe to impress guests, or cap a romantic dinner.
Ingredients
12 ounces good quality semi-sweet chocolate
2/3 cup heavy cream
2 tablespoons pure vanilla extract
3 tablespoons Grand Marnier or Amaretto liqueur (optional)
Bite sized pieces of fruit or cake
What’s next
Combine the chocolate and heavy cream in a medium heavy saucepan over medium-low heat. Stirring constantly, cook for about two minutes, or until melted and smooth. Add the vanilla and liqueur. Serve with the fruit and cake.
Reinvent Leftover Halloween Candy
For a super “fruit salad” chop up chocolate covered nougat bars. Combine with apple slices and 12 ounces of Cool Whip. You get that play of sweet and fudgy and tangy and juicy. Yum.
The butterfinger banana cake requires more work, but it’s worth it. You’ll need an 18 and 1/4 ounce package of yellow cake mix, 2 ripe bananas (mashed), 3 chopped Nestle Butterfinger bars, and white frosting. Preheat oven to 350 F, grease a 13 x 0 inch baking pan, and mix the batter, bananas, and butterfingers. Pour into the pan and bake for 40 minutes.
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