Jan 1, 2011
Crispy Chocolate Log
Prep: 15 min. + chilling
1 package (10 ounces) large marshmallows
1/4 cup butter, cubed
1/4 cup peanut butter
5-1/2 cups crisp rice cereal
1-1/3 cups HERSHEY’®S Semi-Sweet Chocolate Chips
3/4 cup HERSHEY®’S Butterscotch Chips
Line a 15-in. x 10-in. x 1-in. pan with waxed paper; grease the paper and set aside. In a large microwave-safe bowl, combine the marshmallows, butter and peanut butter. Cover and microwave on high for 1-1/2 minutes; stir until well blended. Stir in cereal until well coated. Spread into prepared pan.
In a microwave-safe bowl, combine chocolate and butterscotch chips. Microwave, uncovered, on high for 1-1/2 minutes. Stir; spread over cereal mixture to within 1 in. of edges. Roll up jelly-roll style, starting with a short side, peeling waxed paper away while rolling. Place seam side down on a serving plate. Refrigerate for 1 hour or until set. Cut into 1-in. slices. Yield: 10 servings.
Nutrition Facts: 1 serving (1 slice) equals 429 calories, 20 g fat (12 g saturated fat), 13 mg cholesterol, 246 mg sodium, 63 g carbohydrate, 2 g fiber, 5 g protein.
Perfect Peppermint Patties
Prep: 20 min. + chilling
3-3/4 cups confectioners' sugar
3 tablespoons butter, softened
2 to 3 teaspoons peppermint extract
1/2 teaspoon vanilla extract
1/4 cup evaporated milk
2 cups (12 ounces) HERSHEY’®S Semi-Sweet Chocolate Chips
2 tablespoons shortening
In a large bowl, combine the first four ingredients. Add milk and mix well. Roll into 1-in. balls and place on a waxed paper-lined baking sheet. Flatten with a glass to 1/4-in. Cover and freeze for 30 minutes.
In a heavy saucepan or microwave, melt chocolate chips and shortening; stir until smooth. Dip patties, allowing excess to drip off. Place on waxed paper; let stand until set. Yield: 5 dozen.
Nutrition Facts: 1 serving (1 each) equals 67 calories, 3 g fat (1 g saturated fat), 2 mg cholesterol, 7 mg sodium, 11 g carbohydrate, trace fiber, trace protein.
Candy Cane Snowballs
Prep: 25 + chilling Bake: 20 min.
2 cups butter, softened
1 cup confectioners' sugar
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
1 cup chopped pecans
8 ounces white candy coating, coarsely chopped
1/3 to 1/2 cup crushed peppermint candy
In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. Gradually add flour and mix well. Stir in pecans. Refrigerate for 3-4 hours or until easy to handle.
Roll into 1-in. balls. Place 2 in. Apart on ungreased baking sheets. Bake at 350° for 18-20 minutes or until lightly browned. Remove to wire racks to cool.
In a microwave, melt candy coating at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
Dip the top of each cookie into the candy coating; allow excess to drip off. Dip into peppermint candy. Place on waxed paper; let stand until set. Yield: 5 dozen.
*** Recipes from Taste of Home ***