1 lb Velveeta Cheese
1 lb Butter
4 lb Confectioners Sugar
1 c Cocoa
2 ts Vanilla
In a large saucepan, slowly melt cheese and butter together. Sift sugar and cocoa together. Add to melted cheese mixture, stir until completely dissolved. The mixture will be stiff. Pour into greased 9 x 13 pan. Allow cooling in the refrigerator.
Store covered in the refrigerator.
Chocolate Coated Hazelnuts
2 c Roasted Oregon hazelnuts
1 c Semisweet chocolate pieces
1/3 c Sweetened condensed milk
1 ts Vanilla
Melt chocolate over hot water. Stir in condensed milk, vanilla and a few grains of salt. Cool mixture until easy to shape. Mold around the nuts. Roll in powdered sugar, cinnamon, cocoa or finely grated coconut, if desired.
Chocolate Covered Peanut Butter Eggs
1/4 c Margarine or butter
1/4 c C&H; Brown Sugar
3/4 c C&H; Powdered Sugar
1/2 c Laura Scudder’s All Natural Smooth Peanut Butter
1 ts Vanilla
1 pk Semi-sweet chocolate chips
2 tb Shortening
In a 1-quart microwave-safe bowl, microwave margarine and brown sugar on 100% power (high) 1 to 1 1/2 minutes, stirring every 30 seconds or until brown sugar is melted. Stir in powdered sugar, peanut butter and vanilla. Shape by teaspoonfuls into egg shapes. In a double boiler or heavy saucepan, over low heat, melt chocolate chips and shortening. With a wooden pick, dip each egg into chocolate mixture, coating completely. Place on wax paper-lined baking sheets. Chill. Store in refrigerator.
Chocolate Covered Peanuts
6 oz Chocolate Chips; Semi-Sweet
1/4 c Light Corn Syrup; Karo
1 tb Water
2 c Peanuts; Salted
Combine the chocolate pieces, corn syrup, and water in a double boiler top. Place over hot water and stir until melted. Remove from the heat and stir in the peanuts stirring until well coated. Drop the mixture by teaspoonfuls onto waxed paper-lined baking sheets. Cover with aluminium foil and chill in the refrigerator until firm.
1 pk Semi-sweet chocolate (8 sqs)
1 c Sifted confectioners sugar
1 Egg; well beaten
1 tb Milk
* Use 1/3 c angel flake coconut, 1/4 c chocolate or coloured decors or coloured sugar crystals, and 1/3 c finely chopped almonds or pecan halves Melt chocolate in the saucepan over very low heat; stirring constantly. Remove from heat. Add sugar, egg and milk; beat until smooth. Chill until firm enough to handle, about 30 min. Shape into 1/2″ balls, ovals or logs. Roll in decorations. (Pacan halves may be pressed into confection tops instead of rolling confections in chopped almonds.)
Chocolate Creme De Mints
2 c Milk Chocolate Chips; Nestles
1/4 c Sour Cream
2 1/2 tb Mint Flavored Liqueur
Melt over hot (not boiling) water, milk chocolate chips; stir until smooth. Remove from heat. Blend in sour cream. Stir in mint flavoured liqueur. Transfer to a small bowl. Chill until thickened, about 30 minutes. Fill a pastry bag fitted with decorative tip; pipe 1-inch candies onto foil-lined cookie sheets. Chill until ready to serve.