#3929 - Ice Cream Bon Bons

(by Shirley McNevich)

good quality ice cream (your choice of flavor)
1/2 cup butter
2 cups Nestle's semi-sweet chocolate chips OR milk chocolate chips
6 TBSP milk
toothpicks
sea salt

Line a cookie sheet with foil and place it in the freezer to get it cold (about an hour). Remove cookie sheet from freezer. Soften ice cream just a bit. Use a cookie dough scoop to scoop an ice cream ball (golf ball sized) from the pint of ice cream, then place it on the cold cookie sheet and stick a toothpick down through the center of the ice cream balls. Repeat with more ice cream. Place the cookie sheet back in the freezer for 5 hours or until ice cream balls are solid. In a saucepan over low heat add the butter and chocolate chips--cook/stir until melted and smooth. Remove from heat--add the milk--stir to mix. Cool the mixture to room temperature, then stir again. Remove cookie sheet from the freezer. Pick up one ice cream ball by the toothpick and coat it in the chocolate mixture, set it back on the cookie sheet and twist the toothpick to remove it. Get a little extra chocolate on the end of the used toothpick and spread it over the hole where the toothpick was removed. Sprinkle a little sea salt over the coated ice cream ball. Repeat with all ice cream balls, then return the cookie sheet to the freezer until ice cream balls are firm. Note: you have to work quickly. If you notice the ice cream balls starting to melt before you have a chance to coat them, put the whole tray back in the freezer for an hour, then try again OR you can just remove one ice cream ball from the freezer at a time, coat it, and immediately place it back on the tray in the freezer.

#3864 - Kit Kat Mix

(by Shirley McNevich)

4 cups Rice Chex cereal
1 TBSP butter
3/4 cup Nestle's MILK chocolate chips
1/4 cup Nutella
4 regular sized Kit Kat bars
3/4 cup Domino's powdered sugar

Unwrap two of the Kit Kat bars. Use a sharp knife to cut them into fine pieces/crumbs. In a large bowl add the Rice Chex and the finely chopped Kit Kat bars--mix gently, then set aside. In a double boiler add the butter, milk chocolate chips and Nutella--cook/stir until melted and smooth. Pour the melted chocolate mixture over the Rice Chex mixture--toss to coat. Pour all of the coated Rice Chex mixture into a gallon sized Ziploc bag and add the powdered sugar--zip the bag closed (leaving some air in the bag) and shake until the whole mixture is coated with powdered sugar. Unwrap the other two Kit Kat bars--use a sharp knife to cut them into 1/2" size pieces. In a bowl add the coated Rice Chex mixture and the Kit Kat pieces--toss to mix.

#3824 - Caramel Brickles

(by Shirley McNevich)

100 Kraft caramels (unwrapped)
2 - 12oz. bags Nestle's MILK chocolate chips
3 - 8oz. bags Heath Bits o' Brickle

Open all of the brickle bags and dump them into a bowl. In a double boiler over low heat add all of the chocolate chips--melt. Use a toothpick to stab one unwrapped caramel and dip it into the melted milk chocolate. Dip the chocolate coated caramel into the brickle, turning it so all sides get covered with brickle, lightly pressing on the brickle (if necessary) to get the brickle to stick to the chocolate. Place it on wax paper to cool. Repeat with all caramels.

#3820 - Milk Chocolate Peanut Squares

(by Shirley McNevich)

1/4 cup Kayro lite corn syrup
2 tablespoons softened butter
1 TBSP vanilla
1/8 cup Jif smooth peanut butter
1 dash salt
3 cups Domino's powdered sugar
35 Kraft caramels (unwrapped)
1 cup dry roasted peanuts (your choice if salted or unsalted)
12 oz. Nestle's milk chocolate chips

In a mixer add lite corn syrup, softened butter, vanilla, peanut butter and salt--beat well. Slowly add powdered sugar--beat until it forms dough. Remove dough from mixer and press it evenly into a greased 9" square pan. Refrigerate until cold. In a saucepan over low heat add the unwrapped caramels--cook/stir until melted and smooth. Remove from heat--add peanuts--stir to mix. Remove pan from refrigerator--spread the caramel mixture evenly over the dough mixture--cool to room temperature, then refrigerate a few hours until firm. Remove from refrigerator--cut the whole thing into 1" wide squares. Melt all of the milk chocolate chips according to bag directions. Stab a square with a toothpick, dip it into the melted chocolate to coat and set it on wax paper. Use the toothpick to smooth a little chocolate to cover the hole. Repeat with all squares.

#3818 - Snickers Fudge

(by Shirley McNevich)

Note: it's very easy to make--just has a lot of steps and waiting in between (but totally worth it).

Layer One: 1 cup Nestle's MILK chocolate chips; 1/4 cup Nestle's butterscotch chips; 1/4 cup Jif creamy peanut butter

Layer Two: 1/4 cup butter; 1 cup white sugar; 1/4 cup Carnation evaporated milk (NOT condensed); 1 1/2 cups Fluff marshmallow creme; 1/4 cup Jif smooth peanut butter; 1 tsp. vanilla; 1/1 2 cups chopped salted peanuts

Layer Three: 14oz. Kraft caramels; 1/4 cup heavy whipping cream

Layer Four: 1 cup Nestle's MILK chocolate chips; 1/4 cup Nestle's butterscotch chips; 1/4 cup Jif creamy peanut butter

Directions for Layer One: in a saucepan over low heat add 1 cup milk chocolate chips, 1/4 cup butterscotch chips and 1/4 cup Jif smooth peanut butter--cook/stir over low heat until melted and smooth. Spread the mixture evenly over the bottom of a greased 9 x 13 cake pan. Cool to room temperature, then refrigerate until set. Layer Two: in a saucepan over medium heat add butter--melt. Add white sugar and evaporated milk--cook/stir until boiling. Once boiling, cook/stir for 5 minutes. Remove from heat--add Fluff marshmallow, 1/4 cup Jif peanut butter and the vanilla--stir well until mixed and smooth. Add chopped peanuts--stir to mix. Remove pan from refrigerator and evenly spread the marshmallow mixture over the cold layer one mixture. Cool to room temperature, then refrigerate until set. Layer Three: Unwrap the caramels. In a saucepan over low heat add the unwrapped caramels and the heavy whipping cream--cook/stir until melted and smooth. Remove pan from refrigerator--spread the caramel mixture over the cold layer two mixture. Cool to room temperature, then refrigerate until set. Layer Four: In a saucepan over low heat add 1 cup milk chocolate chips, 1/4 cup butterscotch chips and 1/4 cup Jif smooth peanut butter--cook/stir until melted and smooth. Spread the chocolate mixture over the set layer three mixture. Cool to room temperature, then refrigerate until set. Cut the fudge into squares using a sharp knife.

#3786 - Pastry Cookies

(by Shirley McNevich)

2 sheets frozen puff pastry (thawed according to package directions)
1 - 8oz. Philadelphia cream cheese (softened)
3 TBSP white sugar
1 3/4 cups Nestle's MILK chocolate chips

In a bowl add cream cheese and white sugar--beat well until mixed and smooth. Unfold one sheet of puff pastry--roll it out to a 10" x 14" rectangle. Spread HALF of the cream cheese mixture evenly over the puff pastry, leaving a 1" border all the way around without cream cheese. Sprinkle HALF of the milk chocolate chips over the cream cheese mixture. Start on the long side of the pastry and roll the whole pastry into a log. Spray a little Pam on the final edge so it will stick together to the log. Place the log on a cookie sheet. Repeat the above steps with the second sheet of puff pastry and place the log on the cookie sheet. Refrigerate the logs for 1 hour. Remove ONE log from the refrigerator and use a very sharp knife to cut 1" thick cookies. If you haven't used the whole log, return remaining log to refrigerator. Place the cookies on a greased cookie sheet. Bake at 375 degrees 20-25 minutes or until golden brown. Cool for 2 minutes, then place cookies on paper towels to cool completely. Repeat with remaining dough (but keep any extra dough refrigerated until you're ready for it).

#3709 - Chocolate Apple Cake

(by Shirley McNevich)

2 cups white sugar
1 cup softened butter
3 eggs
1/2 cup water
1 TBSP vanilla
2 1/4 cups flour
2 TBSP Hershey's cocoa
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground allspice
1/2 tsp. salt
1/2 cup Nestle's MILK chocolate chips
2 cups grated baking apples (peel and core before grating)

In a mixer add white sugar and butter--beat. Add eggs, water and vanilla--beat. Add cocoa, baking soda, cinnamon, allspice and salt--beat. Slowly add flour--beat. Remove bowl from mixer--add chocolate chips and grated apples--stir just until mixed. Pour batter into a greased and floured 10" bundt cake pan. Bake at 325 degrees 60-70 minutes--test with a toothpick for doneness. Cool for 20 minutes, then loosen and invert on to a cake plate. Glaze as desired.

#3666 - Ritz Ice Cream Sandwiches

(by Shirley McNevich)

1 1/2 cups Nestle's MILK chocolate chips
24 Ritz crackers (original flavor)
1 cup Jif creamy peanut butter
good quality vanilla ice cream

In a microwave safe bowl add the milk chocolate chips--microwave on high in 20 second increments, stirring in between, until melted and smooth. Place a piece of wax paper on a cookie sheet. One at a time dip the flat sides of all the Ritz crackers into the melted chocolate, then place them on the wax paper (chocolate side up). Place the tray in the freezer for 10 minutes. Remove from freezer and spread a thin layer of peanut butter over just 12 of the chocolate coated crackers. Place them back in the freezer for 10 more minutes. Place a heaping spoonful of vanilla ice cream on top of the crackers that have the peanut butter, then place the remaining crackers (chocolate side down) on top of the ice cream covered crackers and press gently to create the sandwich. Place the tray in the freezer for 30 minutes and they are ready to eat. IF there are any leftovers, you can wrap them each in Saran wrap and keep them frozen.

#3649 - Quick Peanut Butter Squares

(by Shirley McNevich)

1 cup butter (melted)
2 cups graham cracker crumbs
2 cups Domino's powdered sugar
1 cup + 4 TBSP Jif peanut butter
1 1/2 cups Nestle's MILK chocolate chips

In a bowl add melted butter, graham cracker crumbs, powdered sugar and 1 cup peanut butter--mix until well blended. Press the mixture into an UNgreased 9 x 13 cake pan. In a microwave safe bowl add 4 TBSP peanut butter and all of the milk chocolate chips--microwave on high in 30 second increments, stirring in between, until melted and smooth. Pour the chocolate mixture evenly over the crust. Cool to room temperature, then refrigerate until cold. Keep refrigerated. Cut into bars or squares.

#3570 - Twix Ice Cream Pie

(by Shirley McNevich)

2 1/2 cups crushed Keebler Sandies cookies
1/4 cup melted butter
1/2 cup Nestle's MILK chocolate chips
3 cups good quality vanilla ice cream
1/4 cup caramel ice cream sauce + extra for drizzling
2 cups coarsely chopped Twix candy bars

In a bowl add the crushed cookies and melted butter--stir to mix. Press the mixture into a 9" pie plate. Bake at 350 degrees for 8-10 minutes or until lightly browned. Cool completely. Melt the milk chocolate chips according to bag directions. Spread the melted chocolate evenly over the bottom of the cooled crust. Freeze the pie for 30 minutes. Soften the vanilla ice cream in a bowl--press/stir with a spoon until creamy. Add 1 1/2 cups of the crushed Twix bars and 1/4 cup of the caramel ice cream sauce--stir to mix. Spread the ice cream mixture over the chocolate in the pie crust. Sprinkle the other 1/2 cup chopped Twix bars over the ice cream mixture. Drizzle more caramel sauce all over the top. Place a few toothpicks into the pie to keep the Saran wrap from touching the pie. Cover the pie with Saran wrap and freeze it 6-8 hours.

#3500 - Butterscotch Chocolate Krispie Squares

(by Shirley McNevich)

1 - 12oz. bag Nestle's butterscotch chips
2 - 12oz. bags Nestle's MILK chocolate chips
4 cups Rice Krispies cereal

In a microwave safe bowl add all of the butterscotch chips--microwave on high in 15 second increments, stirring in between, until melted and smooth. Add all of the Rice Krispies and 1 cup of the milk chocolate chips to the melted butterscotch mixture--stir to mix. Spread the mixture into the bottom of a greased 9 x 13 cake pan. In a microwave safe bowl add all of the remaining milk chocolate chips--microwave on high in 15 second increments, stirring in between, until melted and smooth. Spread the melted milk chocolate mixture all over the top of the Rice Krispies mixture. Cool to room temperature, then refrigerate until cold. Cut into squares.

#3493 - Peanut Butter Cheesecake Bars

(by Shirley McNevich)

Crust: 2 cups graham cracker crumbs; 1 stick butter (melted); 1/3 cup white sugar

Batter: 2 - 8oz. Philadelphia cream cheese (softened); 1 cup white sugar; 1/4 cup flour; 1 - 12oz. can Carnation evaporated milk (NOT condensed); 2 eggs; 1 TBSP vanilla; 1/2 cup Nestle's MILK chocolate chips; 1/2 cup Reese's peanut butter chips

Crust: in a bowl add graham cracker crumbs, melted butter and 1/3 cup white sugar--stir to mix. Press the mixture on the bottom of a greased 9 x 13 cake pan. In a mixer add cream cheese--beat. Add 1 cup white sugar and the flour--beat. Add Carnation milk, eggs and vanilla--beat until smooth. In a microwave safe bowl add the MILK chocolate chips--microwave on high in 15 second increments until melted and smooth. In a second microwave safe bowl add the peanut butter chips--microwave in 15 second increments until melted and smooth. Add 1 cup of the cream cheese batter to the melted milk chocolate chips--stir well. Add 1 cup of the cream cheese batter to the melted peanut butter chip--stir well. Pour remaining cream cheese batter evenly over the crust. Spread the peanut butter chip mixture evenly over the cream cheese batter. Spread the milk chocolate chip mixture over the peanut butter chip layer. Wet a butter knife, place the blade of the knife through to the middle of the cream cheese batter--use the knife blade to swirl the cream cheese, peanut butter and chocolate layers. Bake at 325 degrees for 40-45 minutes or until set. Cool completely, the refrigerate overnight (or until cold). Cut into bars or squares.

#3490 - Whipped Chocolate Pie

(by Shirley McNevich)

1 - 8" chocolate graham cracker crust
1 3/4 cups Nestle's MILK chocolate chips
1 - 8oz. Philadelphia cream cheese (softened)
2 tsp. vanilla
1 cup heavy whipping cream
a handful of Nestle's MINI chocolate bits

In a mixer whip the heavy whipping cream, then set aside. In a microwave safe bowl add the 1 3/4 cups milk chocolate chips--microwave on high in 30 second increments until melted--stir until smooth and cool slightly. In a mixer add cream cheese and vanilla--beat. Add melted chocolate--beat. Remove bowl from mixer--add whipped heavy whipping cream--stir to mix. Pour the batter into the chocolate graham cracker crust. Sprinkle mini chocolate bits all over the top. Refrigerate until very cold.

#3487 - Milk Chocolate Oat Cookies

(by Shirley McNevich)

1 1/4 cups flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. salt
3/4 cup softened butter
3/4 cup Domino's dark brown sugar (packed)
1/3 cup white sugar
2 tsp. vanilla
1 egg
2 TBSP milk
1 3/4 cups Nestle's MILK chocolate chips
1 cup Quaker quick oats

In a bowl add flour, baking powder, baking soda, cinnamon and salt--stir. In a mixer add butter, brown sugar and white sugar--beat. Add egg and vanilla--beat. Add milk--beat. Slowly add flour mixture--beat. Remove bowl from mixer--add milk chocolate chips and oats--stir with a wooden spoon. Drop batter by spoonfuls on to greased cookie sheets. Bake at 375 degrees for 11-14 minutes or until edges are browned. Cool slightly, then move cookies to paper towels to cool.

#3468 - Simple Chocolate Pecan Fudge

(by Shirley McNevich)

1 1/2 cups white sugar
2 TBSP butter
1/4 tsp. salt
2/3 cup Carnation evaporated milk
2 cups mini marshmallows
1 3/4 cups Nestle's MILK chocolate chips
1/2 cup chopped pecans + extra for sprinkling
2 tsp. vanilla

Line an 8" fudge pan with foil. In a saucepan over medium heat add white sugar, evaporated milk, butter and salt--melt/stir until boiling. Once boiling, cook/stir for 4-5 minutes. Remove from heat--add mini marshmallows, milk chocolate bits, chopped pecans and vanilla--stir quickly until marshmallows and chocolate are melted and mixture is smooth. Pour the mixture into the foil lined fudge pan. Sprinkle extra chopped pecans over the top of the fudge (optional). Cool to room temperature, then refrigerate until firm. Dump the pan upside down on a cutting board, peel off the foil and cut the fudge into squares.

#3400 - Easy Peanut Butter Cups

(by Shirley McNevich)

1 - 12oz. bag Nestle's MILK chocolate chips (do NOT use candy melts)
1 cup Jif smooth peanut butter
1/4 tsp. salt
1/2 cup Domino's powdered sugar
1/4 cup crushed graham crackers
a dash of vanilla
butter (optional)

Grease a 12 cup muffin tin with Pam. Melt 1/2 of the chocolate chips according to bag directions. Divide the melted chocolate evenly in the 12 muffin cups and use a spoon to draw the chocolate halfway up the sides of each cup. Refrigerate until firm. In a bowl add peanut butter, salt, powdered sugar, crushed graham crackers and vanilla--stir to mix. Divide the peanut butter mixture evenly in the center of each of the chocolate cups. Melt the other half of the chocolate chips and spread the melted chocolate evenly over the top of each cup, drawing chocolate with a spoon to cover the whole top of each cup. Refrigerate until firm. Place a piece of wax paper over the whole top of the muffin tin, flip the tin over and gently tap the bottom to remove the peanut butter cups. Optional: if you want, you can add a little butter each time you melt the chocolate chips to make the chocolate creamier.

#3399 - Double Chocolate Fudge

(by Shirley McNevich)

1 - 7oz. jar Fluff marshmallow
1 1/2 cups white sugar
2/3 cup Carnation evaporated milk (NOT condensed)
1/4 cup butter
1/4 tsp. salt
2 cups Nestle's MILK chocolate chips
1 cup Nestle's SEMI-SWEET chocolate chips
1/2 cup chopped nuts (optional)
1 or 2 tsp. vanilla

Line an 8" fudge pan with foil. In a saucepan over medium heat add fluff marshmallow, white sugar, Carnation milk, butter and salt--cook/stir until full rolling boil, then turn heat back slightly and continue cooking/stirring for 5 minutes. Remove from heat and quickly add milk chocolate chips and semi-sweet chocolate chips--stir quickly until melted and smooth. Add chopped nuts and vanilla--stir quickly, then pour fudge into pan. Cool to room temperature, then refrigerate until cold before cutting. Keep fudge refrigerated.

#2982 - Easy Almond Bark

(by Shirley McNevich)

2 cups good quality MILK chocolate chips/pieces OR white chocolate chips/pieces
1 TBSP Crisco shortening
1/2 cup chopped almonds (toasted)

Line a 9 x 13 cake pan with wax paper. In a skillet over medium heat add chopped almonds--cook/stir quickly until chopped almonds are browned. Remove from heat and set aside. In a double boiler add milk chocolate pieces and Crisco--cook/stir until melted and smooth. Remove from heat--add 1/4 cup of the chopped almond pieces--stir until mixed. Pour the chocolate mixture evenly over the wax paper. Sprinkle the rest of the chopped almonds all over the top of the chocolate. Cool completely, then refrigerate until solid. Break the mixture into pieces.

#2917 - Chunky Peanut Butter Chocolate Chip Cookies

(by Shirley McNevich)

1 1/2 cups flour
1 tsp. baking soda
2 sticks softened butter
1/2 cup Jif chunky peanut butter
1/2 cup white sugar
1/2 cup Domino's dark brown sugar (packed)
2 tsp. vanilla
1 egg
1 3/4 cup Nestle's milk chocolate bits (NOT semi-sweet)

In a mixer add softened butter and white sugar--beat. Add egg--beat. Add brown sugar--beat. Add peanut butter and vanilla--beat. Add baking soda--beat. Slowly add flour--beat. Remove bowl from mixer--add milk chocolate bits--stir until mixed. Drop dough by teaspoonfuls on to greased cookie sheets. Spray the bottom of a drinking glass with Pam, then use the glass to flatten the cookies. Bake at 375 degrees for 8-10 minutes. Cool slightly before removing cookies from cookie sheets--place them on paper towels to cool.

#2619 - Nutty Chocolate Fudge

(by Shirley McNevich)

2 cups Nestle's semi-sweet chocolate bits
1 cup Nestle's milk chocolate bits
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
1 cup chopped nuts
1 tsp. vanilla

In a saucepan over low heat add all of the chocolate bits and condensed milk--cook/stir until melted. Remove from heat--add vanilla and chopped nuts--stir quickly. Pour mixture into a fudge lined 8" square pan. Cool to room temperature, then refrigerate until cold. Remove from rerigerator, remove fudge, peel off the foil and cut fudge into squares.