Hershey's Fudge

3 cups Hershey's semi-sweet chips
1 can sweetened condensed milk
1 cup whole roasted almonds

Melt chips and milk over very low heat until smooth. This will be THICK. Stir in almonds -- they won't want to stick, this is normal. Line a 9x9 glass dish with wax paper. Pour into wax paper and smooth out the top with the back of spoon. Refrigerate for 3 hours. Pull entire brick of fudge out, using the edges of the wax paper. Cut into squares on a cutting board. ENJOY!

* Keep refrigerated
* If you can handle ultra sweet milk chocolate, you could use milk chocolate chips instead. :D

5-in-1 Bars

Ingredients:
3 C graham cracker crumbs
2/3 C margarine
1/3 C sugar
24 oz milk chocolate chips
3 C coconut
2 cans sweetened condensed milk

Instructions:
1. Mix crumbs with melted butter and sugar.
2. Press crumb mixture on bottom of 15 x 10 cookie sheet.
3. Top with chocolate chips, coconut, then sweet-ened condensed milk.
4. Bake at 350° for about 20-30 minutes or until golden brown.

Homemade Hot Chocolate

1 cup Hershey's cocoa
2 cups sugar
1 1/3 cups hot water
1 gallon whole milk

Combine cocoa, sugar, and hot water in pot. Bring to a boil and boil for 2 minutes. Stir in milk and heat until warm throughout. Do not boil once milk has been added. Serve with marshmallows ... the mini ones work best, obviously, but we didn't have them. I absolutely HATE hot chocolate and all hot drinks ... and I love this!!

Mint Julep Brownies

These are the only mint brownies that my husband likes. They are different than most mint brownies. Promise.

Ingredients:
 Fudge brownie mix (I like Betty Crocker.)
 1/2 C mint chocolate chips
 1/2 C chopped pecans, optional
 2 C confectioner sugar
 1/4 C margarine
 2 T mint jelly (I have found mint flavored apple jelly.)
 1-3 t milk

Glaze ingredients:
 1 C mint chocolate chips
 1/4 C margarine

Instructions:
1. Preheat oven to 350°.
2. Grease bottom of 9 x 13 pan.
3. In large bowl, make brownie mix according to the directions.
4. Stir in mint chocolate chips (and pecans).
5. Spread batter in 9 x 13 greased pan.
6. Bake according to package directions.
7. Cool 2 hours
8. In small bowl, beat confectioner sugar, butter, mint jelly, and enough milk to bring mixture to spreading consistency; spread over cooled brownies.
9. In small saucepan, over low heat, melt glaze ingredi-ents, stirring constantly until smooth.
10. Remove glaze from heat; cool slightly.
11. Spoon glaze over the filling, spreading to cover.
12. Refrigerate until glaze hardens.

Peppermint Chocolate Bark

This is an easy holiday treat.



Ingredients:
-Hershey chocolate bars (the large ones)
-Peppermints

Instructions:
1. Line cookie sheet with wax paper.
2. Unwrap and crush the peppermints into small pieces.
3. Melt the chocolate on low heat, stirring constantly. (Be careful not to burn the chocolate.)
4. Stir in crushed peppermint.
5. Pour onto lined cookie sheet and spread into a layer...no thicker than 1/4 inch.
6. Put in freezer until solidified.
7. Break into pieces and keep refrigerated or frozen until you are ready to serve.

If you want to be more festive, you can put the chocolate in candy molds.

Filthy Wilma

I mentioned this on my blog, and thought that everyone should have the opportunity to have Filthy Wilma in their life. It's a family favorite!

Filthy Wilma

Crust:
1 1/4 cup flour
1 cup chopped pecans
1 cube butter (room temp) cubed

Mix the flour and butter together and add the nuts. Press into a 9x13 pan (sometimes I put it into two pie pans) and cook at 350 for 20 minutes. Cool completely.

1st Filling:

8 oz Cream Cheese
1 cup powdered sugar
3/4 tub of Cool Whip

Mix together and spread on the cooled crust

2nd filling:

1 small package instant chocolate pudding
1 small package instant vanilla pudding
2 1/2 cups milk
1 tsp vanilla

Mix together and spread over the first filling. Top the whole thing off with the rest of the cool whip and sprinkle with some more chopped pecans.

Chocolate lovers, your cookie is here.

It's a favorite around here, this cookie. Chocolatey as can be, it even has the surprise of a rolo candy melted in the middle. The recipe is a classic from my sister in law, Jenni. Presenting ...

THE ROLO COOKIE

Ingredients:

1 package devils food cake mix

2 Eggs

1/4 Cup oil

4 Teaspoons milk

Instructions:

Mix ingredients. Roll into individual balls with 1 rolo candy inside each ball.

Then roll each ball in sugar and place on cookie sheet.

Bake 350 degrees for 8-10minutes. Makes about 12-15 per cake mix.

Nutrition:

about 200 calories per cookie (but totally worth it!)

This is my cute husband JT enjoying the warm carmel stretching across the two havles of the cookie. I think this was a winner ...

Oreo Truffles

I got this recipe from my friend Jessica.

1 package Oreo cookies (mint would be a fun one to try)
8 oz package cream cheese, softenend
1 + package of chocolate chips (milk or dark chocolate)

Crush the whole Oreos finely in a food processor. Mix in cream cheese a little at a time. Start off with half and then keep adding until consistency is cohesive and even. I've made the mistake before of adding too much cream cheese and it totally ruins the truffles, so beware. Roll into 1 inch balls and place on wax or parchment paper lined cookie sheets. Cool in fridge for 1 hour. Microwave chocolate chips in microwave safe bowl according to package instructions (I do 30 second intervals on 50% power until easy to work with). Dip balls in chocolate, using a fork to remove helps get rid of excess chocolate. Since it's more difficult to dip as the balls get warmer, I pull groups of 4-5 from the fridge at a time. Place back on wax paper and refrigerate 1 hour.

If you're feeling extra "Martha" you can melt white chocolate and use a fork to drizzle over freshly dipped truffles.

A great party pleaser (and impresser!)