Chocolate Yummies Recipes

Steps:

• Coat 13 x 9 x 2-inch microwave-safe dish with cooking spray. Arrange Keebler® Grahams Original crackers in single layer in dish, breaking crackers as needed to fit. Sprinkle marshmallows evenly over crackers.
• Microwave on HIGH 1 minute or until marshmallows are puffy. Remove from microwave. Cool completely.
• In 2-quart microwave-safe mixing bowl combine chocolate morsels, corn syrup and butter. Microwave on HIGH about 1 1/2 minutes or until chocolate is melted, stirring every 30 seconds. Stir in peanut butter. Add KELLOGG'S® RICE KRISPIES® cereal, mixing until combined.
• Spread evenly over marshmallows. Cover and refrigerate about 1 hour or until firm. Cut and store in airtight container in refrigerator.
• CONVENTIONAL DIRECTIONS:
• Follow step 1 above using 13 x 9 x 2-inch baking dish coated with cooking spray. Bake at 375 degrees F about 7 minutes or until marshmallows are puffy. Cool completely. In medium saucepan combine chocolate morsels, corn syrup and butter. Cook stirring constantly, over medium-low heat until melted. Remove from heat. Stir in peanut butter. Add KELLOGG'S® RICE KRISPIES® cereal, mixing until combined. Complete as in step 4 above.

Steps:

• In a saucepan over low heat, melt the chocolate chips, butter and marshmallows; stir until smooth. Stir in oats, coconut and vanilla; mix well. Drop by rounded teaspoonfuls onto waxed paper-lined baking sheets. Chill until set, about 30 minutes.

Steps:

• Place the pecans and sugar in a food processor and pulse together for 30 seconds.
• In the bowl of an electric mixer, cream together the butter, vanilla, and the pecan-sugar mixture, then stir in the flour and salt until just mixed. Chill the dough for 30 minutes.
• Preheat the oven to 325°F.
• Use your fingers to press the chilled dough into a 9-inch square baking dish. Prick the dough with a fork and bake 10 to 15 minutes, until lightly golden. Cool the cooked dough while preparing the remaining layers.
• Heat the cream for the pudding in a heavy-bottomed saucepan over medium heat. Stir together the sugar and egg yolks in a mixing bowl. When the cream is hot (but not boiling), temper the cream into the yolks by slowly adding half the cream while stirring vigorously, then stir the egg mixture back into the cream in the saucepan. Cook over medium-low heat for 5 to 7 minutes, until it is thick enough to coat the back of a spoon.
• Place the dark and milk chocolate in a mixing bowl with the butter, vanilla, and salt. Pour the hot cream mixture over the chocolate and stir until the chocolate and butter are melted. Spread the pudding in a shallow dish to cool and cover it with a piece of plastic wrap placed directly on the surface so a skin does not form.
• In a small mixing bowl or the bowl of an electric mixer, beat the cream cheese and 1/2 cup confectioners' sugar together until smooth.
• In the bowl of an electric mixer, or by hand, whip the cream to soft peaks, then add the remaining 2 tablespoons sugar and whip a few minutes more, until stiff peaks form.
• Spread the cream cheese over the cooled shortbread crust, top with the pudding, and then add the whipped cream. Refrigerate for at least 1 hour, or overnight. Garnish with additional chocolate shavings, if desired.

Steps:

• Melt chocolate morsels, butter and marshmallows in double boiler; or carefully over very low heat, stir untill smooth.
• Remove from heat, don't worry if separates a little.
• Stir in vanilla, coconut and oats, mix thoroughly.
• Drop by teaspoonfuls onto wax paper covered cookie sheets. Refrigerate.
• When chilled can transfer to storage containers. Must be refrigerated.
• Notes: You can use quick or old fashioned oats in this recipe.I have always cooked over low heat without a problem. If you spray alittle pam on pan and spoon clean up is a snap. Prep time includes chilling.