The Chocolate Theory

by Brenda Hyde


I have a theory. Chocolate is a mom's best friend. Wait, or is that a woman's best friend or maybe a kid's best friend? I'll admit, I have no theory, except that chocolate is a favorite all year round, any time of the day. These recipes are appropriately gooey and rich for any occasion!

French Chocolates

  • 8 squares unsweetened chocolate
  • 4 ounces German sweet chocolate
  • 1 can sweetened condensed milk (15 ounces)
  • 1 cup crushed nuts

Melt chocolates together in saucepan over very low heat, stirring constantly until smooth. Add condensed milk and mix until smooth and well blended. Cool a few minutes. Shape into balls, using about 1 tsp. for each. Roll in nuts. Makes about 6 dozen.

Chewy Chocolates

  • 1/2 pound soft caramels
  • 2 tablespoons heavy cream
  • 1 cup pecan halves
  • 4 squares semi-sweet chocolate, melted and cooled

Heat caramels with cream in saucepan over very low heat, stirring constantly. Cool 10 minutes. Set pecans on lightly buttered baking sheets in clusters of three. Spoon caramel mixture over nuts, leaving outer ends of nuts showing. Let stand to set, about 30 minutes. Spread melted chocolate over caramel mixture. Makes 2 dozen.

Chocolate Butter

  • 1 stick butter, softened; cut into pieces
  • 1/4 cup semi-sweet chocolate chips, melted

Stir butter and chocolate together by hand. Transfer to covered container, refrigerate or freeze until ready to use. Serve with biscuits, pound cake, croissants, muffins or waffles.

Brownie Caramel Walnut Pie

  • 1 9-inch unbaked pastry shell
  • 1/2 cup chopped walnuts
  • 20 caramels, unwrapped
  • 1 14-ounce can sweetened condensed milk
  • 1 egg, beaten
  • 2 tablespoons margarine or butter, melted
  • 1 6-ounce package semi-sweet chocolate chips, melted

Preheat oven to 325 degree. Sprinkle nuts into pie shell. In small saucepan, over low heat, melt caramels with 2/3 cup condensed milk. Spoon over walnuts. In bowl, combine egg, margarine and remaining milk; mix well. Stir in melted chips. Pour mixture over caramel layer. Bake 35 minutes or until center is set. Cool. Serve warm or chilled. Refrigerate leftovers.

Chocolate Turtle Cheesecake

  • 1 7-ounce package caramels
  • 1/4 cup evaporated milk
  • 3/4 cup chopped pecans, divided
  • 1 9-inch chocolate crumb pie crust
  • 2 3-ounce cream cheese, softened
  • 1/2 cup sour cream
  • 1 1/4 cups milk
  • 1 package chocolate instant pudding
  • 1/2 cup fudge topping

Place caramels and milk in a heavy saucepan. Heat over medium-low heat stirring continually, until smooth, about 5 minutes. Stir in 1/2 cup chopped pecans. Pour into pie crust. Combine cream cheese, sour cream and milk in a blender. Process until smooth. Add pudding mix: process for about 30 seconds longer. Pour pudding mixture over caramel layer, covering evenly. Chill, loosely covered, until set, about 15 minutes. Drizzle fudge topping over pudding layer in a decorative pattern. Sprinkle top of cake with remaining pecans. Chill, loosely covered until serving time.


Brenda Hyde is a wife and mom, a freelance writer and editor. For more old fashioned recipes, crafts and ideas visit her at http://oldfashionedliving.com or http://oldfashionedholidays.com

True or False

We're still paying off last Christmas and worry how we'll afford the holidays this year without charging it again! Tell us: Yes, we could use help getting out of the debt trap we're in! or No, debt is not a problem for us but I'm always looking for ways to trim my family's expenses further!

Stay Connected with TDS










It's tough raising kids today!

Dollar Stretcher for Parents is a weekly newsletter designed just for parents that will help save your family both time and money.


Little Luxuries
Subscribe

And get a copy
of our ebook
Little Luxuries:
130 Ways to Live Better...For Less
for FREE!



Your Email:



View the TDS Privacy Policy.

Get Out of Debt