Tag Archives: chocolate

Turtles

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On last-minute 5 minute gift you can totally do at the last-minute!  Again I see all the time people doing this in the crock pot, but I think it’s just too easy to do in the microwave and be done in 5 minutes.

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Simply melt your chocolate, stir in a package of caramel bits, chopped pecans and spoon them into a mini muffin pan lined with liners

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Package them up and call it a day!pasta-002

Turtles

  • Servings: 36-48
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1 package of Almond Bark

1 package of Caramel bits

1 cup of pecans chopped

In a microwave safe bowl, microwave the chocolate for 1 1/2 minutes, stir. Microwave additional 30 seconds until completely melted, then stir in caramel bits and pecan, spoon into lined mini muffin pan.

 

Chocolate Covered Peanuts – Weekend Adventure in Getting Ready for Christmas

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This weekend’s adventure into cooking, was a little different than usual.

 

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I still got a dinner done over the weekend to have this week, but I’m all about getting ready for Christmas, so this weekend’s kitchen adventures included chocolate covered peanuts, turtles, peanut brittle and caramel popcorn. I’m going to try to get everything up this week, we see how it goes!

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The caramel popcorn tastes as good as it looks!

I’ve seen all over the internet that you can make chocolate cover peanuts in the slow cooker, and that is fine if that’s how you want to do it, but seriously, it’s so simple to do and faster to just melt your chocolate in the microwave, stir in your peanuts and spoon them into mini muffin pan lined with wrappers. And cleaning up the huge liner for the slow cooker would either take a lot of time or take up all my room in the dishwasher. Seriously, this method takes 10 minutes to do, so you choose your method, but I’m sticking with the microwave.

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I started making these years ago when my daughter was taking Karate lessons and her teacher loved chocolate.  My aunt lived next door to us and she was always making neat things with chocolate, so I sent bugs next door to ask my aunt for an easy recipe.  She came back with a block of almond bark and a can of cocktail peanuts, with the instructions to melt the chocolate in the microwave for 30 seconds until it was completely melted and then stir in the can of nuts and pour it onto a wax paper line cookie sheet and other than spooning them into mini muffin cups, I haven’t changed a thing. Thanks Aunt Barbara!

Chocolate Covered Peanuts

1 block of almond bark, white or chocolate

1 16 oz. can of cocktail peanut

In a large microwave safe bowl place the almond bark in and microwave at 30 second increments until completely melted, then stir cocktail peanut in until well covered, the spoon into mini muffin tin that’s been lined with wrappers.

I just pop them in a clear bags and you’ve got a great Christmas gift for neighbors or co-workers!

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This recipe was shared at The Country Cooks Potluck Party

Chocolate Bottom Peanut Butter Cheesecakes

Chocolate Bottom Peanut Butter Cheesecake

Chocolate Bottom Peanut Butter Cheesecake

These cheesecakes were sooooo good! Thank goodness they are individual servings, although sometimes it’s hard to stop at one!  Imagine a villa wafer crust, topped with a layer of chocolate, then peanut butter cheesecake and then some home-whip cream!

 

 

 

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Plus it’s a no-bake which is wonderful this time of year, but this is a year round dessert, believe me it’s that good.

Start with crushing cookies and add melted butter

 

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Then melt chocolate mixed with heavy cream, corn syrup and stir in vanilla extract

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Then mix the pudding mix and milk together

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Add melted peanut butter

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Mix together

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Fold in Cool Whip for the peanut butter filling. Then make the whip cream and make sure you refrigerate after each layer!

Chocolate Bottom Peanut Butter Cheesecakes

30 Vanilla wafers

4 TBSP. butter, melted

1 12 oz. bag of semi-sweet chocolate chips

2/3 cup heavy cream

2 TBSP corn syrup

1 tsp. vanilla extract

1 small box of instant cheesecake pudding mix

1 cup of cold cream

1 8 oz. tub of Cool whip

1/2 cup of heavy cream

2 TBSP sugar

1 tsp. vanilla extract

1 milk chocolate bar

In a food processor or blender, crush vanilla wafers, add melted butter and pulse to combine.  In 1/2 pint jars or small cups, add 2 TBSP of the crumbs and tap down.  In a microwave safe bowl combine chocolate chips, heavy cream, corn syrup, and vanilla extract and microwave 15 seconds, stir, if not fully melted, microwave another 10 seconds, stir until fully melted.  Add 2 to 3 TBSP of chocolate to each jar and refrigerate for at least 30 minutes.  Meanwhile prepare filling by whisking the milk and pudding together until smooth. In another microwave safe bowl, heat peanut butter for 10 seconds or so to loosen it up, then add it to the pudding mixture. Whisk until smooth, then fold Cool Whip into the peanut butter mixture and pipe onto the chocolate layer and refrigerate until the whip cream it ready.  In a bowl with a hand mixer until the whip cream is very thick, then add sugar and vanilla, and mix in, pipe onto the peanut butter layer and refrigerate. Optional additional topping, take a plain chocolate candy bar and grate some on top.

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This recipe was shared at The Country Cooks Potluck Party