Peanut Butter Melt a Way Fudge

Aunt Becky’s Secret Chocolate Peanut Butter Melt-a-way fudge ~ Tiffany Sheppard

1 1b. milk chocolate melting chips

1 1b. white chocolate melting chips

1-cup peanut butter

Melt the chocolate in a microwave safe bowl in the microwave, stirring every minute until melted. Add the peanut butter and mix well and then pour into a 9x13 pan lined with wax paper.  Refrigerate until harder and cut when cool.

Molten Chocolate Cakes

Molten Chocolate Cakes ~Tiffany Sheppard

4 squares Semi-sweet baking chocolate

½ cup butter

1 cup powdered sugar

2 eggs

2 egg yolks

6 tbsp flour

Whipped topping or homemade whipping cream (optional)

Preheat oven to 425 Butter 4 (3/4) custard cups or soufflé dishes. Place on baking sheet.

Microwave chocolate and butter in bowl on high for 1 minute or until butter is melted. Stir with a wire whisk until all the chocolate is melted. Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour and divide batter between prepared cups.

Bake 13-14 minutes or until sides are firm but centers are soft. Let stand 1 minute and carefully run knife along the edges and invert onto plate. Top with topping and serve warm.

(I used some mini bundt cake pans and they were fine….you might want to cook then a little less than it calls for. I would try 10 minutes and add more time if needed. You want the center to be soft and lava like.)

My Grandma Gampe's Chocolate Peanut butter Fudge Topping

My Grandma Gampe's Chocolate Peanut butter Fudge Topping ~ Tiffany Sheppard

3 to 1 T sugar to cocoa

milk, same amount as sugar

microwave until it gets high, about 1 minute 

2 T of peanut butter

Chocolate Chip Banana Muffins

Chocolate Chip Banana Muffins ~Tiffany Sheppard

1 cup sugar

1 large egg

½ cup unsalted butter (or margarine)

2 cups mashed bananas (about four large bananas)

2 cups flour

1 tsp. baking powder

½ tsp. soda

1 cup chocolate chips

Cream sugar, egg and butter for 3 minutes.  Add bananas.  (I don’t even mash them – I just put them in the mixer.)   Add dry ingredients.  Blend one minute.  Stir in chocolate chips. Spoon into muffin pan with liners.  Bake at 350 degrees for 25-30 minutes.  Makes 1 dozen muffins.

Never Fail Fudge

Never Fail Fudge ~ Tiffany Sheppard

5 C sugar

1 large (12oz.) can evaporated milk

¼ lb. butter or margarine

12 oz. (3/4 of 16 oz jar) marshmallow fluff

1 t salt

1 t vanilla

1 c walnut meats

2 large (12oz) packages semi-sweet chocolate pieces

(1 semi-sweet & 1 milk)

1.   Combine first five ingredients in a large sauce pan, stir over low heat until blended.

2.   Bring to boil over moderate heat, being careful not to mistake escaping air bubbles for boiling.  Then boil slowly, stirring constantly for 5 minutes (to soft ball stage)

3.   Remove from heat, stir in chocolate and vanilla (and nuts if used) until chocolate is melted, pour into 2 buttered 9 X 9 inch pans and cool

4.   Yield: approximately 5 pounds.

Betty's Peppermint Brownies

Betty's Peppermint Brownies ~Tiffany Sheppard

1 cup sugar                     4 eggs

1 stick margarine           1 can Hershey syrup / 1 1/2 cup

1 cup flour

mix and bake at 350, 25 minutes in greased cookie sheet

refrigerate 20 minutes until cool

1 stick margarine   4 cup powdered sugar

4 T milk                  1 1/2 t pep. Flavor

spread over brownies

refrigerate for 20 min.

melt 1 stick margarine and 6 oz. Choc. Chips

poor over pep. Layer and refrigerate

freezes well

Cookie Dough Truffles

Cookie Dough Truffles ~ Tiffany Sheppard

½ cup butter, softened

¾ cup packed brown sugar

2 cups flour

1 can (14 ounces) sweetened condensed milk

1-teaspoon vanilla

½ cup miniature semisweet chocolate chips

½ cup chopped walnuts

1-1/2 pounds semisweet chocolate candy coating, chopped

In a mixing bowl, cream the butter and brown sugar until light and fluffy.  Add the flour, milk, and vanilla; mix well.  Stir in the chocolate chips and walnuts.  Shape into 1-inch balls; place on waxed paper-lined baking sheets.  Loosely cover and refrigerate for 1-2 hours or until firm.

In a microwave-safe bowl, melt candy coating, stirring often until smooth.  Dip balls in coating; place on waxed paper-lined baking sheets.  Refrigerate until firm, about 15 minutes.  If desired, remelt remaining candy coating and drizzle over candies.  Store in the refrigerator.

I did not use the nuts.  I used 1 cup of the mini chocolate chips instead of adding the nuts. I also just used chocolate chips to dip the dough in.  Just remember to add about 1 tablespoon of shortening for every cup of chips that you use.