Chocolate   Chile   Pretzels

 

 

 

 

INGREDIENTS:

2 cups milk chocolate chips

1 teaspoon cayenne

2 tablespoons vegetable shortening

36 pretzels


 

 


MICROWAVE  DIRECTIONS:
 

In a microwave-safe bowl, combine the chocolate, cayenne and vegetable shortening.

 

Microwave on 50 percent power for 1 minute, then remove and stir.

 

Continue this process in 10-second increments until mixture is smooth and blended.

 

Dip the pretzels in the chocolate one at a time, making certain to coat both sides.

 

Place coated pretzels on wax paper, then chill in the refrigerator until hard.

 


Servings   36 Pretzels

 

 

 

 

 

Original   Rice   Krispies  Treats

 

 

 

 

INGREDIENTS:

3 tbsp. margarine or butter

1 pkg (10 oz) regular marshmallows or 4 cups miniature marshmallows

6 cups Kellogg's Rice Krispies cereal


 


DIRECTIONS:
 

Melt margarine in large saucepan over low heat.

 

Add marshmallows and stir until completely melted.

 

Remove from heat.

 

Add Rice Krispies cereal.

 

Stir until well coated.

 

Butter a pan (a square pan like a brownie pan) and spread mixture evenly in the pan.

 

Allow to cool and cut into squares.

 

 

 

 

MICROWAVE  DIRECTIONS:
 

In a large microwave safe bowl, heat margarine and marshmallows

at HIGH for 3 minutes, stirring after 2 minutes.

 

Stir until smooth.

 

Follow steps 2 and 3 above.
 

Microwave cooking times may vary.

 

 

 

 

 

Chocolate   Puff   Treats

 

 

 

 

INGREDIENTS:

4 Tablespoons butter or margarine
30 large marshmallows

5 cups chocolate puff cereal


 

 

  DIRECTIONS:

 

Melt margarine in large saucepan over low heat.

 

Add marshmallows and stir until completely melted.

 

Remove from heat.

 

Add chocolate puff cereal.

 

Stir until well coated.

 

Butter a pan (a square pan like a brownie pan) and spread mixture evenly in the pan.

 

Allow to cool and cut into squares.

 

 

 

Cereal Bar Basics:

 

Experiment with using butter or margarine.  You might prefer one over the other.

Plus, they can "behave" in different manners.  

One might keep the bars softer, the other crispier, etc.

 

Use a buttered piece of waxed paper to press down

the cereal mixture and smooth out the top.

 

The bigger the pieces of cereal, the less butter-marshmallow mix you need.
 

To store individual bars for more than a day, wrap each with plastic wrap.

Otherwise they'll become cereal bricks, even in a plastic storage container.

 

 

 

 

 

Fudge
 


INGREDIENTS:

• 1 1/2 cups granulated sugar
• 2/3 cup (5 fluid-ounce can) CARNATION Evaporated Milk
• 2 tablespoons butter or margarine
• 1/4 teaspoon salt
• 2 cups miniature marshmallows
• 1 1/2 cups (9 ounces) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels

• 1/2 cup chopped pecans or walnuts (optional)
• 1 teaspoon vanilla extract

 

 


DIRECTIONS:

LINE 8-inch-square baking pan with foil.

COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty

saucepan.   Bring to a full rolling boil over medium heat, stirring constantly. 

Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

STIR in marshmallows, morsels, nuts and vanilla extract.   Stir vigorously

for 1 minute or until marshmallows are melted.   Pour into prepared baking pan;

refrigerate for 2 hours or until firm.   Lift from pan; remove foil.   Cut into pieces.


FOR MILK CHOCOLATE FUDGE:


SUBSTITUTE 1 3/4 cups (11.5-ounce package) NESTLE® TOLL HOUSE® Milk Chocolate Morsels

for Semi-Sweet Chocolate Morsels.
 


FOR BUTTERSCOTCH FUDGE:

 
SUBSTITUTE 1 2/3 cups (11-ounce package) NESTLE® TOLL HOUSE® Butterscotch Flavored Morsels

for Semi-Sweet Chocolate Morsels.
 


FOR PEANUTTY CHOCOLATE FUDGE:


SUBSTITUTE 1 2/3 cups (11-ounce package) NESTLE® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels and 1/2 cup chopped peanuts for pecans or walnuts.
 

 


ESTIMATED TIMES:

Preparation - 10 min | Cooking - 6 min | Cooling Time - 2 hrs refrigerating
Yields - 49 pieces

 

 

 

 

 

             

   

    

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