All Chocolate, All the Time
Chocolate is good for whatever ails you.
Caramel Chocolate Brownies (dairy)
If you love gooey…
1 14 oz. pkg. caramels
2/3 c evaporated milk
1 pkg. devil's food cake mix
3/4 c butter
1 c chopped nuts (optional)
2 c semi sweet chocolate chip
In medium saucepan combine 1/3 evaporated milk and caramels. Melt and set aside. In bowl, blend cake mix with butter, milk and nuts, if using.. Stir by hand until it holds together. Press ½ of mixture into a greased 9 x 13 or 9 x9 (for thicker) pan. Bake 6 minutes in 350 degree oven. Spread caramel mixture over cake, then add chocolate chips. Top with reserved dough. Bake 15 -18 minutes more. Cool. Refrigerate ½ hour. Freezes well.
Marshmallow Clouds (Adapted from Mrs. Fields)
3 cups flour
2/3 cup cocoa powder
1/2 tsp. baking soda
1 cup granulated sugar
1 cup brown sugar
1 cup margarine, softened
2 large eggs
2 tsp. pure vanilla extract
2 cups chocolate chips
8 oz. miniature marshmallows
Preheat oven to 400º F.
In medium bowl combine flour, cocoa and baking soda. Set aside. Combine sugars in a large bowl. Using an electric mixer, blend in margarine, scraping down the sides of the bowl. Add eggs and vanilla, and beat at medium speed until light and fluffy.
Add the flour mixture and chocolate chips, and blend at low speed until combined. Gather 3-4 marshmallows in the palm of your hand and cover them with a heaping tablespoonful of dough. Wrap the dough around the marshmallows, completely encasing them and forming a 2-inch-diameter dough ball.
Place balls on ungreased baking sheets, 2 inches apart. Bake 8-10 minutes. Cool on pan 2 minutes, then transfer to a cool, flat surface. Freeze well. I have it on good authority that these are also good straight from the freezer!
Double Chocolate Cookies
For every kind of chocolate lover.
1 cup margarine, at room temperature
1 cup brown sugar
3/4 cup granulated sugar
1 teaspoon vanilla
2-1/4 cups flour
1/2 cup cocoa powder
1 teaspoon baking soda
2 cups semi-sweet chocolate chips
Preheat oven to 375 degrees. Cream together margarine and sugars. Beat in eggs and vanilla. Add dry ingredients and mix well. Stir in chocolate chips. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 8 - 10 minutes. Let stand briefly, then remove to racks to cool.
Can vary the type of chocolate chips used: white chocolate chips, peanut butter chips, butterscotch chips or the new combination white and semi-sweet chocolate chips. Most types can be found in both pareve and dairy except the last.
About as intensely chocolate as it gets.
1 (1-pound) package chocolate filo dough (available in specialty stores)
2 sticks margarine, melted
2 cups chopped pecans
1 cup semi-sweet chocolate chips
1-1/4 cups sugar
2 teaspoons cinnamon
3/4 cup water
1 teaspoon vanilla
Preheat oven to 350 degrees. Combine pecans, chocolate chips, 1/4 cup sugar and cinnamon. Set aside. Roll out filo dough and cover with damp towel. Grease a 9 x 13 - inch pan. Layer half of the filo sheets in the pan, brushing every 1 - 2 sheets with melted margarine. Spread nut mixture evenly over dough. Cover with remaining filo dough, also continuing to brush with margarine.
Using a sharp knife cut into diamond-shaped pieces. Bake for 50 minutes. In the meantime, combine remaining 1 cup sugar with water in a saucepan. Bring to a boil and simmer for 10 minutes. Add vanilla and turn off heat. When baklava comes out of oven, pour hot syrup over it. Allow to cool. Store in refrigerator or freeze.
Optional glaze: 2 ounces semi-sweet chocolate
Melt together and drizzle over baklava. For an even prettier look, use white chocolate.