Posted by Grandma Jeanne on December 11, 2005
8 (1 ounce) squares semisweet chocolate
2/3 cup sweetened condensed milk
1/2 cup miniature marshmallows
1/4 cup peanut butter
1 teasoon vanilla extract
1/2 cup coarsely chopped peanuts
In top of double boiler, melt chocolate over hot water.
Stir in sweetened condensed milk and marshamallows. Cook – stir constantly until marshmallows are melted. Remove from heat.
Stir in peanut butter, vanilla, and chopped peanuts.
Spoon mixture into small fluted candy cups.
Posted by Grandma Jeanne on
16 squares semi-sweet chocolate
1-1/3 cup sweetened condensed milk
2 teaspoon vanilla
1/4 teaspoon salt
1 cup chopped nuts
Microwave
chocolate and milk in bowl on high 2 minutes, stirring after 1 minute. Stir until chocolate is completely melted and smooth.
Stir in vanilla, salt, and nuts.
Spread in greased 8-inch square pan.
Refrigerate until firm, about 2 hours. Makes about 4 dozen pieces.
You can find a wide variety of microwave ovens at Amazon.com. Here are just two of the possibilities:
Posted by Grandma Jeanne on
1/2 cup butter
3/4 cup cocoa
4 cups powdered sugar
1 teaspoon vanilla extract
1/2 cup evaporated milk
1 cup pecan pieces
Line square pan, 8 inch x 8 inch x 2 inch, with foil. Set aside.
In medium microwave-proof bowl, microwave butter 1 to to 1-1/2 minutes or until melted.
Add cocoa – stir until smooth.
Stir in powdered sugar and vanilla. Blend well (mixture will be dry and crumbly).
Stir in evaporated milk.
Microwave on high 1 minute. Stir.
Microwave an additional minute or until mixture is hot.
Beat with wooden spoon until smooth. Add pecan pieces.
Pour into prepared pan.
Cover. Chill until firm.
Cut into squares.
Store, covered, in the refrigerator.
Makes about 4 dozen squares.
You can find a wide variety of microwave ovens at Amazon.com. Here are just two of the possibilities:
Posted by Grandma Jeanne on
If desired, pecans, cashews, walnuts, or seedless raisins may be substituted for the peanuts.
2 4-ounce bars sweet cooking chocolate
2/3 cup sweetened condensed milk
1 cup shelled, unsalted whole peanuts
In the top of a double boiler, melt chocolate over hot water. Remove from heat.
Add sweetened condensed milk and nuts. Stir until all the nuts are covered.
Drop by teaspoonsful onto buttered baking sheet.
Refrigerate several hours.
Makes about 2 dozen 1-3/4 diameter candies.
Posted by Grandma Jeanne on December 9, 2005
2 cups (12-ounce package) semisweet chocolate chips
1 can (14 ounces) sweetened condensed milk (not evaporated milk)
1 teaspoon vanilla extract
Dash of salt
1 cups peanut butter chips
Line 8-inch square pan with foil.
In heavy saucepan over low heat, melt chocolate chips with sweetened condensed milk, vanilla, and salt. Blend well.
Remove from heat.
Add peanut butter chips. Stir just to distribute chips throughout mixture.
Spread evenly into prepared pan.
Refrigerate 2 hours or until firm.
Remove from pan. Peel off foil.
Cut into squares.
Store tightly covered in refrigerator.
