submitted by Laura Duvalois
Ingredients
- 56 small mini pretzels
- 56 chocolate covered caramel candies (Rolo's)
- 56 pecan halves (optional, I didn't use)
- Preheat oven to 300 degrees F.
- Arrange the pretzels in a single layer on a parchment lined cookie sheet. Place one chocolate covered caramel candy on each pretzel.
- Bake for 4 minutes. While the candy is warm, press a pecan half onto each candy covered pretzel. Cool completely before storing in an airtight container.
Cake Balls
submitted by Stephanie Partridge
1 cooked Pillsbury cherry chip cake
1 Pillsbury chocolate frosting
1/2 package andes mints
melting chocolate
In a big bowl stir the cake, frosting, and mint chips together. Let sit in fridge for about an hour. Form into little balls and place on wax or parchment paper on trays. Put in freezer for about 2 hours so that they harden and are easier to work with. Melt chocolate and dip the balls (or roll the balls) into the chocolate using two forks. Place back on trays and then stick in fridge or freezer until ready to serve.
Fantasy Fudge
submitted by Tara Turner
4 Cups Sugar
1 Can Evaporated Milk
1 Stick Butter
Combine in pan and boil to soft ball, stirring constantly.
1 12 oz Hershey Milk Chocolate Bar, broken into small pieces
1 7 oz Jar Marshmallow Topping
1 teaspoon Vanilla
Pour hot mixture over chocolate pieces, mix until melted. Add marshmallow, vanilla and nuts (if desired). Beat until smooth.
Pour into buttered 13x9 pan. Cool and cut into pieces. May be frozen.
Chocolate Bavarian Torte
submitted by Linda Atwood
1 devils food cake mix(any chocolate cake works fine)
8oz cream cheese, softened
1/3 cup brown sugar, packed
1 tsp. vanilla
2 cups whipping cream, whipped
Mix and bake cake according to package directions, using 2 9-inch cake pans. Remove from pans and cool completely.
In a mixing bowl beat cream cheese, brown sugar, and vanilla till fluffy. Fold in whipped cream. Split each cake into 2 horizontal layers. Spread one on a serving platter. Spread with 1/4 of cream mixture. Repeat layers. End with cream on top. Sprinkle with chocolate shavings. Refrigerate for a couple hours before serving.
**I like to add fruit to my cake either just on top or in each layer. Strawberries or raspberries work great.**
