Chocolate recipes

Chocolate Fudge - Wanda Thompson 

2 cups sugar
1 or 2 squares chocolate or 3 Tbsp cocoa
2 Tbsp corn syrup
1/8 tsp cream of tarter
2/3 cups milk
1tsp vanilla
2 Tbsp margarine
Mix sugar, milk, chocolate (melted), and cream of tartar in saucepan.  Let cook until not stringy in glass of water.  Then add margarine and vanilla and beat until shiny appearance is gone.







Homemade Twix Bars - Martha Ford
Crust:
1/2 lb butter
1/2 + 2 Tbsp sugar
2 cups flour
Cream together and press into greased 9x13 pan.  Bake 20 minutes in 350 oven.  Cool.

Caramel:
1/2 lb butter
3/4 cup sugar
1/4 cup corn syrup
1 can sweetened condensed milk

Melt butter and add other ingredients.  Cook until toffee colored or to firm ball stage.  Pour over crust.

Melt 1 package of chocolate chips and spread over caramel layer.  Cool and cut into bars.

Note:  The caramel recipe is large and makes a very thick layer of caramel.  My 16 yr. old likes it that way.  I prefer to make two crusts and divide one batch of caramel over them.  Then add chocolate as described above.

Celestial Bars - Joyce Nelson
The ingredients:
1/2 cup butter, softened
2 cups packed brown sugar
3 eggs
1 tsp vanilla extract
1/2 tsp almond extract
2 cups flour (I use part whole wheat)
1/2 tsp salt
1-1/2 cups chopped pecans
2 squares (1 ounce each) unsweetened chocolate, melted and cooled

Icing:
1/2 cup butter, softened
3 cups powdered sugar
3-4 Tbs milk
1 tsp vanilla extract

Glaze:
1/2 cup semisweet chocolate chips
2 tsp shortening

In a large mixing bowl, cream butter and brown sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Add extracts and beat well.  Combine flour and salt then add to creamed mixture.  Stir in pecans (batter will be thick).  Divide batter in half; stir chocolate into one portion.  Alternately spoon plain and chocolate batters into a greased 13x9x2" baking pan.   Swirl with knife.

Bake at 350 for 16-20 minutes or until done.  Cool completely on a wire rack.

For icing, in a large mixing bowl, cream butter and powdered sugar.  Add mild and vanilla; beat until smooth.  Spread over bars.

For glaze, melt chocolate chips and shortening in a heavy saucepan or microwave; stir until smooth.  Drizzle over bars.  Let stand until chocolate is completely set before eating.  Makes 24 servings.