Chocolalte Covered Toffee Pretzel

Chocolate Covered Toffee Pretzels

1lb  Chocolate wafers (preferrably Merken's, I used white)
1/2 cup melted Peach colored wafers
1 bag of pretzel rods (about 15 - 20)
1 bag of Skor bits or about 6 - 8 skor bars crushed into med sized pieces

Melt chocolate in Microwave in 15 second increments or use a warming tray.  Dip pretzel rods into main color and tap off excess chocolate.  Set rod on wax paper lined cookie sheet and sprinkle with skor bits. after dipping last pretzel, melt second color and using a spoon dip into chocolate and swing spoon back and forth to make a spray/splatter pattern at an angle over pretzels.  Let dry and enjoy.

Nutella Chocolate Fudge Brownies

Ingredients:

4 - one ounce squares unsweetened chocolate
1 cup butter (2 sticks)
2 1/2 cups sugar
4 large eggs
1 Tablespoons pure vanilla
1/8 teaspoon salt
1 cup unbleached white flour
1 cup chopped nuts and/or chocolate chips, optional
1/2 - 1 whole jar of Nutella


How To Make Nutella Chocolate Fudge Brownies:

Preheat oven to 350 degrees F.
Butter or spray and flour a 9 X 13 inch glass or non-stick baking pan.
Melt unsweetened chocolate and butter in a large saucepan over medium heat. Do not burn. Remove from heat.
Using a wooden spoon or spatula, add sugar and stir until well mixed.
Add eggs, vanilla and salt and beat well with a wooden spoon.
Fold in flour and mix just until smooth. Do not over mix. This is also the time to fold in chopped nuts & chocolate chips.
Pour into prepared pan.

Bake at 350 degrees for 30-40 minutes or until knife comes out clean.
Cool for about 15 minutes, then spread desired amount of Nutella over warm brownies.
Sprinkle with more nuts, chips sprinkles or whatever else you like!
Cool completely before cutting into squares.
Yields from 16-24 servings depending on size.

Extreme Brownie Cookies

Ingredients

   * 12 ounces (2 cups) bittersweet chocolate, chopped
   * 8 tablespoons (1 stick) unsalted butter
   * 3 eggs
   * 1 1/2 teaspoons vanilla extract
   * 1 cup sugar
   * 1/2 cup all-purpose flour
   * 1 1/2 teaspoons baking powder
   * 1/4 teaspoon salt
   * 6 ounces (1 cup) semisweet chocolate chips
   * 1 cup chopped pecans or walnuts (or a combination)

Directions

In the top of a double boiler set over very hot water, melt the bittersweet chocolate and butter. Allow it to cool.

Using an electric mixer, beat the eggs and vanilla in a mixing bowl until frothy. Slowly add the sugar and beat until the mixture ribbons off the beaters. Add the melted chocolate mixture. Stir to combine.

Sift the dry ingredients together. Add to the chocolate mixture and stir to combine. Fold in the chips and nuts. The dough will seem more like cake batter than cookie dough. Cover the mixing bowl with plastic wrap and refrigerate until the dough is well chilled (and more cookie-dough-like).

Set the oven to 350 degrees. Line several baking sheets with baking parchment.

Scoop up the chilled dough and roll with your hands into small balls the size of a whole walnut (in the shell). Place the cookies on the prepared pans, about 1 1/2 inches apart.

Bake about 12 minutes or a bit longer. The tops of the cookies should look dry and cracked. Allow to cool for a minute on the baking sheet, then remove to cake racks for further cooling.

Chocolate Bottom Banana Bars

Ingredients:

1/2 cup butter
1 cup sugar
1 egg
1 teaspoon vanilla
1 1/2 cups mashed banana (about 3 medium bananas)
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup baking cocoa
1 cup chocolate chips

Instructions:

1. In mixing bowl, cream butter and sugar. Add egg, vanilla, and bananas, beating thoroughly.

2. In a separate bowl, combine flour, soda, baking powder, and salt. Add to creamed mixture and mix well.

3. Divide batter in half. Add the cocoa to one portion of the batter. Spread that portion in the bottom of a greased 9 x 13-inch baking dish. Spoon remaining batter on top, swirling gently with butter knife if desired, and sprinkle with chocolate chips.

4. Bake at 350 degrees for 30 minutes or until batter tests done with a toothpick or fork. Cool and cut into 24 squares.