1-1/2 teaspoons plus 1/2 cup butter, softened, divided
1-1/2 cups sugar
1 can (5 ounces) evaporated milk
2 cups (12 ounces) semisweet chocolate chips
1 jar (7 ounces) marshmallow creme
3 teaspoons orange extract
1 teaspoon vanilla extract
Line a 9-in. square pan with foil; grease the foil with 1-1/2 teaspoons butter and set aside. In a heavy saucepan, combine the sugar, milk and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes; stirring constantly.
Reduce heat to low; stir in chocolate chips and marshmallow creme until melted and blended. Remove from the heat; stir in extracts. Pour into prepared pan. Refrigerate overnight or until firm.
Using foil, lift fudge out of pan; carefully peel off foil. Cut fudge into 1-in. squares. Store in the refrigerator. Yield: 2-1/4 pounds.
2/3 cup butter or margarine, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups old-fashioned oats
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 6-ounce package Ocean Spray® Craisins® Original Dried Cranberries
2/3 cup white or semi-sweet chocolate chunks or chips
Preheat oven to 375ºF.
Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in dried cranberries and chocolate chunks.
Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack.
Makes approximately 2 1/2 dozen cookies.
1 1/2 cups chocolate graham cracker squares, finely crushed
1/2 cup butter, melted
2 tablespoons sugar
2 8 ounce packages cream cheese, softened
1 cup creamy peanut butter
1/4 cup sugar
1 egg, lightly beaten
1 1/2 cups semisweet chocolate pieces
2 tablespoons milk
1/2 teaspoon vanilla
2 eggs, lightly beaten
Preheat oven to 300 degrees F. In a medium bowl combine crackers, melted butter, and the 2 tablespoons sugar. Press into the bottom and 1 inch up the sides of a 9-inch springform pan; set aside. In a large mixing bowl beat 1 package of the cream cheese with an electric mixer until smooth. Beat in peanut butter and the 1/4 cup sugar until combined. Fold in the one lightly beaten egg; set aside.
In a small saucepan cook and stir chocolate pieces over low heat until melted. Remove from heat. Cut the remaining cream cheese into cubes; stir into melted chocolate until smooth. Stir in milk and vanilla. Fold in the two lightly beaten eggs. Spread half of the chocolate mixture over crust. Spoon peanut butter mixture over chocolate layer; gently spread to cover. Evenly spread remaining chocolate mixture over peanut butter layer.
Bake about 45 minutes or until top is set when gently shaken. The outer 2 inches of the top will be slightly puffed and dry-looking; the center will look darker and wet. Cool in pan on a wire rack for 15 minutes. Using a small sharp knife, loosen crust from sides of pan; cool cheesecake completely on rack. Cover and chill for at least 4 hours. Let stand at room temperature for 15 minutes before serving. If desired, sprinkle with peanuts.
1 cup chopped Andes® mints – softened in the microwave
6 eggs – separated
1 1/2 cups real whipped cream
4-5 drops green food coloring – optional
1/4 cup heavy whipping cream
20 oz. box brownie mix – prepared as directed in a 13″ X 9″ X 2″ pan
1 cup semi-sweet chocolate chips
4.67 oz. pkg. Andes® mints – for garnish
Whisk egg yolks in the top of a heated double boiler until pale yellow and frothy; stir in chopped mints until melted. Remove from heat.
Whisk egg whites until stiff, then slowly fold into double boiler. Slowly fold whipped cream and food coloring into double boiler.
Evenly spread mint mixture over cooled brownie; refrigerate until needed.
Heat cream in a double boiler; stir in chocolate chips until melted. Evenly spread chocolate mixture over mint mixture in the brownie pan.
Decorate top with additional mints.