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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
 
Salem's Den © Salem
2004
and Beyond
Created
by Salem of
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