Chocolate Vanilla Chip Biscotti

Chocolate Vanilla Chip Biscotti Recipe

2 1/2 c All-purpose flour
1/3 c Unsweetened cocoa powder
3 ts Baking powder
1/2 c Sugar
1/2 c Brown sugar; packed
1/4 c Margarine or butter; softened
3 Eggs
1 c White vanilla chips

Heat oven to 350 degrees F

Spray 1 large or 2 small cookie sheets with nonstick cooking spray. Lightly spoon flour into measuring cup; level off. In med bowl, combine flour, cocoa and baking powder; mix well. In large bowl, combine sugar, brown sugar and margarine; beat well. Add flour mixture; mix well. Stir in white vanilla chops. With spray coated hands, firmly shape dough into 3 rolls, about 7 inches long. Place rolls at least 3 inches aprat on sprayed cookie sheet; flatten each to form 3/4 inch thick rectangle, about 3 inches wide and 7 inches long.

Bake at 350 degrees F for 22-28 min or until rectangles are light golden brown and centers are firm to the touch.

Place rectangles on wire racks; cool 5 min. Wipe cooke sheet clean. With serrated knife, cut each rectangle into 1/2 inch slices; place, cut side up, on cookie sheet. Bake at 350 degrees F for 6-8 min or until top surface is slightly dry. Turn cookies over; bake an additional 6-8 min or until top surface is slightly dry. Remove cookies from cookie sheets; cool completely on wire racks.

Store tightly covered.

Easy Chocolate Chip Layer Bars

Easy Chocolate Chip Layer Bars

1 Stick butter or margarine
1 1/2 c Graham cracker crumbs
1 c Flaked coconut (opt)
12 oz Semi sweet chocolate morsels
14 oz Can sweetened condensed milk
1 c Chopped pecans

Preheat oven to 350 degrees. Melt butter in oven in 13x9 inch baking pan. Remove from oven. Sprinkle crumbs over butter. Sprinkle with coconut and morsels. Pour sweetened condensed milk evenly over mixture. Top with pecans; press down.

Bake for 22 - 27 minutes or until golden brown around edges. Cool completely in pan on rack.

Chocolate Candy Bar

Chocolate Candy Bar

1 Envelope SF Hot Cocoa Mix
2 tb Cold water
2 tb Golden raisins; or -
1 ts Peanut butter; or
1 ts Chopped nuts

In small bowl stir cocoa mix with water. Save envelope that mix came in. Stir in raisins or peanut butter or nuts. Spoon mixture back into cocoa envelope. Fold over top and let stand against wall in bottom of freezer for about 4 hours.

When frozen peel off envelope and eat. Tastes like fudge.

Chewy Chocolate Orange Bars

Chewy Chocolate Orange Bars 

2 c Cake flour
3/4 ts Baking powder
1/2 ts Salt
1 1/2 c Quick-cooking oats
1 c Dark-brown sugar, packed
2 Egg whites
Raisin Puree
3/4 c Chopped bitttersweet chocolate
1/3 c Toasted walnuts, optional
1 tb Grated orange zest

Sift together flour, baking powder and salt into large bowl. Stir in oats and brown sugar. Beat egg whites lightly in another bowl. Stir in Raisin Puree. Stir into flour mixture along with chocolate, walnuts, and orange zest just until blended. Spoon in 9-inch-square baking pan sprayed with non-stick vegetable spray.

Bake at 350 degrees F. 25 to 30 minutes.

 Cool. Cut into 24 bars.

Caramel Filled Chocolate Bars Recipe

Caramel Filled Chocolate Bars

1 German Chocolate cake mix
3/4 c Margarine, melted
14 oz Bag caramels
2/3 c Evaporated milk, divided
1 c Chocolate chips
1 c Walnuts, chopped

Melt caramels and 1/3 cup evaporated milk over hot water or in microwave, stirring every thirty seconds. Keep warm.

Mix the cake mix, margarine and 1/3 cup evaporated milk and beat well. Spread 1/2 the batter in a greased 9x13 inch pan. Bake for 6 minutes at 350 degrees. Cool about 2 minutes. Spread caramel mixture over baked layer and sprinkle with chocolate chips. Stir 1/2 cup nuts into remaining 1/2 of batter and drop by half teaspoonsful over top. Sprinkle with remaining 1/2 cup nuts. Return to oven and bake for 18 minutes at 350 degrees.

 Cool in pan and cut into 1 1/2 inch squares.