A Sinfully Rich Selection of CHOCOLATE

 

COCONUT CHOCOLATE PIE

From Dee Anna Woods of Milford

 

INGREDIENTS:

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2 cups sugar

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5 eggs

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cup buttermilk

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1 t vanilla

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1 large can of coconut

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1 stick margarine (melted)

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1 bag of chocolate chips

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2 unbaked pie shells

 

DIRECTIONS: Mix all ingredients except margarine, coconut and chocolate chips with a fork or whisk. Add margarine and coconut and mix. Put a small handful of chocolate chips in mixture and mix. Sprinkle chocolate chips (not very many) into pie shells and pour mixed ingredients over chips. Bake at 325 for 40 minutes.

 

 

CHOCOLATE PEANUT BREAKAWAY

From Passy Colley of Orange

 

INGREDIENTS:

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1 cup (2 sticks) margarine

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1 cups brown sugar

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2 cups flour

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1⁄3 cup corn syrup

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1 egg

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6-oz. pkg. chocolate chips

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1 cup salted peanuts

 

DIRECTIONS: Preheat oven to 350. Grease jellyroll pan. Cream margarine and sugar. Stir in remaining ingredients. Spread in pan. Bake for 20-25 minutes or until light brown. Loosen from sides and break into pieces.

 

 

CHOCOLATE-COVERED PEANUT BUTTER BALLS

From Linda Logan of Boydton

 

INGREDIENTS:

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2 cups crushed graham crackers

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1 box sifted powdered sugar

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2 sticks margarine (melted)

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1 cups crunchy peanut butter

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12-oz. bag chocolate chips

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bar paraffin wax

 

DIRECTIONS: Mix together the first 4 ingredients. Roll into 1-inch balls. In a double boiler or microwave, melt paraffin and chocolate chips. Dip balls into chocolate, using a fork to allow excess chocolate to drain. Place on waxed paper to cool. Store covered when completely cooled and chocolate is set. Makes 3 dozen.

 

CHOCOLATE PECAN PIE

From Sandra Mays of Moneta

 

INGREDIENTS:

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1 ready-to-bake refrigerated pie crust

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6-oz. semi-sweet chocolate chips

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1 cup light corn syrup

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1 cup packed light brown sugar

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3 large eggs

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2 T butter (melted)

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1 t vanilla extract

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t salt

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1 cups pecans ( cup chopped)

 

DIRECTIONS: Place oven rack in lowest third of oven. Preheat to 350. Fit crust into a 9-inch pie pan, fluting edges. Scatter chocolate chips evenly in crust. Whisk corn syrup, sugar, eggs, butter, vanilla, salt and cup chopped pecans in a large bowl until well blended. Pour evenly over chips. Arrange pecan halves on top. Bake 50 minutes or until crust and pecans are browned. If crust browns too quickly, cover with foil. Cool completely on wire rack. Serve with plain whipped cream or add 1 tablespoon of Kahlua to whipped cream.

 

 

CHOCOLATE CRUNCH

From Elaine McBennett of Fredericksburg

 

INGREDIENTS:

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12 oz. chocolate morsels

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12 oz. butterscotch morsels 

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1 2⁄3 cups salted dry-roasted peanuts

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1 cups raisins

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1 cups crushed ripple potato chips  

 

DIRECTIONS: Microwave morsels together in large microwave bowl (do not use plastic glass is best) at 50 percent power for 3-6 minutes, stirring a few times until all are melted. Add raisins, nuts and potato chips. Stir and mix well. Drop by the teaspoon onto wax paper; cool.

(I keep them refrigerated they tend to soften at room temperature.)

 

 

CHOCOLATE POUND CAKE

From April Foubare of Manassas

 

INGREDIENTS:

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3 sticks butter or margarine, softened

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3 cups sugar

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5 eggs

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3 cups flour

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t salt

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t baking powder

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cup cocoa (or more, to taste)

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1 cups milk

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1 t vanilla

 

DIRECTIONS: Cream together butter and sugar. Add eggs 1 at a time until well combined and set aside. In a separate bowl, mix the next 4 (dry) ingredients until well combined and set aside. Whisk together milk and vanilla. Add alternately with dry ingredients to the butter mixture. Pour batter into a greased and floured Bundt pan. Bake at 325 for 1 hours or until a toothpick inserted in the center comes out clean.

 

CHOCOLATE CHIP PIE

From Debbie Day of Catlett

 

INGREDIENTS:

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1 unbaked 9-inch (4-cup volume) deep-dish pie shell

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2 large eggs

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cup all-purpose flour

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cup granulated sugar

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cup packed brown sugar

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cup (1 sticks) butter, softened

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1 cup semi-sweet chocolate chips

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1 cup chopped nuts

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Whipped cream (optional)

 

DIRECTIONS: Preheat oven to 325. Beat eggs in large mixing bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in chocolate morsels and nuts. Spoon into pie shell. Bake for 55-60 minutes. Cool on wire rack. Serve warm with whipped cream. If using frozen pie shell, use deep-dish style, thawed completely.

 

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