Chocolatecherryclusters Recipes

Steps:

• In a medium bowl, toss together the almonds and the cherries. Line a baking sheet with waxed paper.
• Melt half the chocolate in the top of a double boiler over slightly simmering water, over the lowest possible heat, stirring frequently. Make sure the water is not touching the top pan. Remove the double boiler from the heat and stir in the rest of the chocolate. Remove the top pan with the chocolate in it, gently wipe the bottom of it and set it aside for a moment. Replace the simmering water in the bottom pan with warm tap water. Put the pan of melted chocolate on top of the warm water. This will keep the chocolate at the right temperature while you make the clusters.
• Stir the fruit-nut mixture into the chocolate. Spoon out heaping tablespoon-sized clusters of the chocolate mixture onto the baking sheet about 1-inch apart. Put them in the refrigerator to set for 15 minutes. Store and serve at room temperature.

Steps:

• In a large bowl, break cornflakes into small pieces with your fingers. Add cherries and toss together.
• Place 2/3 cup chocolate in a medium heatproof bowl set over (not in) a pot of simmering water. Stir occasionally until chocolate melts, 3 to 5 minutes. Remove from heat and add remaining chocolate, stirring until melted. (Alternatively, microwave the chocolate in a bowl in 30-second increments, stirring after each, until melted.) Pour over cornflake mixture and, with a rubber spatula, gently fold just until cereal and cherries are completely coated.
• Drop by heaping tablespoonfuls onto 2 parchment-lined baking sheets and let set in a cool, dry place, 1 hour.

Steps:

• Crush peanuts into small pieces; set aside.
• Cover baking sheet with waxed paper. Melt chocolate in large microwaveable bowl as directed on package, following microwave directions. Add corn flakes, cranberries and peanuts; stir gently until evenly coated with chocolate.
• Use large spoon to drop cereal mixture into 24 clusters on prepared baking sheet.
• Top each with marshmallow. Refrigerate 1 hour or until firm.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 2 quart casserole dish with vegetable cooking spray. Melt chocolate chips in a measuring cup in the microwave, stirring every 20 seconds until smooth. Let stand for 5 minutes to cool slightly.
• In a medium bowl, stir together the flour, sugar, baking powder, and salt. Cut in butter until the dough is a uniform crumbly texture. Beat the egg into the melted chocolate chips, then stir the milk in. Pour the chocolate mixture into the dry ingredients, and stir until well blended.
• Pour the cherry pie filling in an even layer in the bottom of the greased casserole dish. Drop spoonfuls of the chocolate batter over the cherries in a random pattern.
• Bake for 40 to 45 minutes in the preheated oven, until top crust is not doughy when lifted. Serve warm.

Steps:

• Put oven rack in middle position and preheat oven to 400°F.
• Heat butter and half of chocolate in milk in a 2-quart saucepan over low heat, stirring constantly, until just melted. Remove from heat. Cool 15 minutes. Add eggs and whisk until smooth.
• Whisk together flour, cocoa, brown sugar, baking powder, baking soda, and salt in a medium bowl until combined well. Add chocolate mixture and stir until just combined. Stir in remaining chocolate and cherries.
• Divide among 12 greased (1/2-cup) muffin cups. Bake until a tester comes out clean, 14 to 18 minutes. Cool in pan on a rack 5 to 10 minutes.

Steps:

• In medium bowl, microwave chocolate chips on high 1 minute.
• Stir.
• Microwave on high 1 more minute, until nearly melted.
• Stir until smooth.
• Quickly stir in cereal, cherries, and walnuts until well coated.
• Using a tablespoon, drop clusters on a wax paper lined baking sheet.
• Refrigerate 1 hour, until no longer sticky.

Steps:

• In a large bowl combine oats, coconut, chopped nuts, cocoa, and vanilla. In a saucepan combine butter, milk and sugar and bring to a boil for two minutes. Pour this hot liquid over mixture in large bowl and mix thoroughly. Drop by spoonful onto waxed paper. Let cool before wrapping.

Steps:

• Heat oven to 350°F. In small bowl, mix flour, cocoa, baking powder and salt; set aside.
• In 2-quart saucepan, heat butter and 1 cup of the chocolate chips over low heat, stirring occasionally, until melted. Remove from heat; stir in sugar. Pour into large bowl. Beat in eggs one at a time until blended. Beat in vanilla. Stir in flour mixture until well blended. Stir in 1 cup of the chocolate chips and the cherries. Cover and refrigerate 30 minutes.
• Shape dough into 60 (about 1 1/4-inch) balls. Lightly butter hands if dough is sticky when shaping into balls. Place 2 inches apart on ungreased cookie sheets; flatten each ball to 1 1/2-inch circle.
• Bake 7 to 9 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
• In small microwavable bowl, microwave remaining 1/2 cup chocolate chips uncovered on High 30 to 60 seconds, stirring halfway through, until chips can be stirred smooth. Spoon into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; drizzle chocolate over tops of cookies. Let stand about 2 hours or until chocolate is set. Store covered in airtight container.

Steps:

• Heat oven to 350°.
• Grease and flour 13x9-inch pan.
• In large bowl, combine cake mix, pie filling almond extract and eggs; stir until blended.
• Spread in greased and floured pan.
• Bake at 350° for 25 to 30 minutes or until toothpick inserted in center comes out clean.
• In small saucepan, combine sugar, milk and margarine.
• Bring to a boil; boil 1 minute, stirring constantly.
• Remove from heat; stir in chocolate chips until smooth.
• Pour and spread over warm bars.
• Cool completely and cut into bars.

Steps:

• Beat peanut butter, butter and confectioners' sugar until crumbly. Stir in walnuts, coconut, cherries and cherry juice. Refrigerate, covered, at least 1 hour. Shape rounded teaspoonfuls of filling into balls. Freeze 10 minutes. , In a microwave or heavy saucepan, melt chocolate chips and shortening; stir until smooth. Dip balls in chocolate, allowing excess to drip off; place on waxed paper. Refrigerate until chocolate is firm. Freeze option: Freeze candy in freezer containers, separating layers with waxed paper. To use, serve frozen or thaw in refrigerator before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter and sugar until smooth. Blend in the egg and vanilla. Combine the flour, cocoa, baking soda and salt; stir into the creamed mixture. Finally, mix in the chopped cherries and walnuts. Drop by rounded spoonfuls onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.