Erin's Toblerone fudge

 Ingredients

1/2 c sugar

1/2 c butter

3/4 c evaporated milk

Preparation

1. Bring above three ingredients to a boil on medium heat. Boil 5 minutes stirring constantly.

2. Remove from heat and add a 400g Toblerone chocolate bar, broken into pieces.

3. Pour into an 8x8 square pan lined with parchment or wax paper.

4. Chill.

Penny’s Grandma Anderson’s Fudge

 

Penny’s Grandma Anderson’s Fudge

This is the complete opposite of Super Fudge as it is not healthy in any sense of the word! I suggest making both to see which you prefer. My Grandma made this fudge every Christmas and put a tin of it in our annual parcel that also contained fruitcake and Christmas pudding.

Ingredients:

2 Tbsp. butter

2/3 cup (1 small can) evaporated milk

1 2/3 cup sugar

½ tsp salt

2 cups mini marshmallows (or 1 bottle marshmallow crème)

1 ½ cups chocolate chips

1 tsp vanilla

½ cup chopped nuts or crushed mint candies

Directions:

Mix butter, milk, sugar and salt in saucepan.

Bring to a boil and cook 5 minutes.

Remove from heat and stir in remaining ingredients until marshmallows melt.

Pour in buttered 8” square pan.

Cool and cut into squares.

Hot Chocolate Pudding (Anchor)

 

Chocolate Tart (Anchor)

 

chocolate dessert taco

 

Mom's Recipe - Chocolate Peanut Butter Pie

Mom's Recipe - Fudge 3 *simple)

Mom's Recipe - Chocolate Swirl Cheesecake

Mom's Recipe - Fudge 2

Mom's Recipe - Chocolate Cake

Mom's Recipe - Fudge

Snow Flakes - Healthier version

Calories- 100 Total Carbs- 18 Fat -2g Fiber-5g Protein- 2

Makes 4 Servings

• 2 Cups Fiber one Honey Squares
• 4 Tablespoons “I can’t believe it’s not butter”
• 2 Tablespoons Creamy All Natural Peanut Butter
• 2 Servings Truvia all Natural Sweetener.
• 1 Package of Fat Free Sugar Free Vanilla Pudding Mix
• 2 Squares of Reduced Fat Chocolate Almond Bark

In a large mixing bowl melt butter, chocolate almond bark and  peanut butter. (I used the microwave)

1. After melted pour cereal into mixture. Stir gently
2. Let the mixture cool for a good 20 minutes.
3. After mixture has hardened pour the mix into a large zip lock bag, add the box of pudding mix and shake gently until coated.
4. 
   

Recipe from Undressed Skeleton 

Bacon and Chocolate Chip Cookies with Maple Glaze

• 3/4 cup butter 
• 2/3 cup packed brown sugar
• 2/3 cup granulated sugar
• 1 teaspoon hazelnut OR almond extract
• 1/2 teaspoon vanilla extract
• 2 eggs
• 2 1/2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup white chocolate chips
• 1 cup dark chocolate chips
• 2 lbs high quality bacon, cooked and crumbled (about 2 cups)
• 1/2 lb high quality bacon, cooked in whole strips 

MAPLE GLAZE: 

• 2 cups powdered sugar
• 1 tablespoon maple extract 
• Splash of shagbark hickory syrup (OPTIONAL) 
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
  

DIRECTIONS:

1. In a large bowl, cream the butter, sugars, extracts and eggs. In another bowl, sift together the dry ingredients. Add the dry ingredients to the butter mixture and stir together.
2. Dough will be slightly soft. If you want a more cake-like cookie, add another 1/2 cup of flour. Mix in chocolate chips and crumbled bacon. Stir until well integrated.
3. Place dough in refrigerator and let rest 1 hour.
4. Preheat oven to 350°F.
5. Remove dough from fridge. Roll 2 tablespoons worth of dough into ball. Set dough balls about 2 inches apart on ungreased cookie sheet. Flatten dough balls slightly with your fingers. Bake about 10 minutes, or until the dough starts to turn golden brown. Allow cookies to cool on cooling rack while you make the glaze.
6. Maple-Cinnamon Glaze: Mix 2 cups powdered sugar, 1 tablespoon maple extract, 1 teaspoon vanilla extract, shagbark syrup and ½ teaspoon cinnamon with enough water to make a thick glaze, about 3 tablespoons. Wisk all ingredients together until smooth and creamy.
7. Spread a small amount of glaze on top of each cooled cookie and top with a small piece (1 inch) of crisp bacon.

recipe from No Sporks Allowed

Chocolate Cream Cheese Cupcakes

1 1/2 cups flour
1 cup sugar
1/4 cup cocoa
1/3 cup oil
1 tbsp vinegar
1 tsp baking soda
1 tsp vanilla
1 cup water

Mix. Fill cupcake liners 1/2 full.

  Filling
8 oz cream cheese
1 egg
6 oz chocolate chips
1/4 cup sugar
1/4 tsp salt

Cream ingredients, add chocolate chips.  Place mixture in centre of cupcakes.  Bake 350°C for 15-20 minutes.  Makes 24 cupcakes.