#251 - Oat Chocolate Bars

(by Shirley McNevich)

Batter:
1 cup softened butter
2 cups firmly packed brown sugar
2 eggs
2 tsp. vanilla
2 1/2 cups flour
1 tsp. salt
1 tsp. baking soda
3 cups uncooked Quaker quick oats

Filling:
1 - 12oz. package Nestle's semi-sweet chocolate bits
1 - 14oz. can Eagle brand sweetened condensed milk
2 TBSP butter
1 tsp. vanilla
1/2 tsp. salt
1/2 cup chopped walnuts

Pre-heat oven to 350 degrees. Grease a 13 x 9 x 2 cake pan. In a mixer, combine 1 cup butter and brown sugar. Add eggs and 1 tsp. vanilla and mix. Mix in flour, 1 tsp. salt and baking soda. Add the Quaker oats and mix well--if it gets too stiff for mixer, continue by hand with a wooden spoon. Press 2/3 of the batter into the greased cake pan--save the rest for later. Filling: melt the chocolate bits in a saucepan with Eagle milk, 2 TBSP butter, 1 tsp. vanilla and 1/2 tsp. salt--cook over medium heat and stir constantly. Remove from heat as soon as chocolate is melted. Pour this mixture on top of the pressed oat mixture in the cake pan. Sprinkle the nuts over the melted chocolate filling. Crumble the other 1/3 remaining oat mixture over the top of the walnuts. Bake at 350 degrees for 25-30 minutes or until golden brown. Cut into bars when cooled.

#185 - Turtle Cake

(by Martha [Engle] Sweetser - friend)

1 - 14oz. bag Kraft caramels
1/2 cup Carnation milk
3/4 cup butter
1 package Duncan Hines chocolate cake mix
2 cups Nestle's chocolate bits
1 cup chopped nuts (optional)

Prepare cake mix as directed on box. Pour half of cake batter into greased 13 x 9 x 2 cake pan. Bake 15 minutes at 350 degrees. While cake is baking, in a saucepan, combine caramels, milk, and butter. Cook over low heat, stirring until the caramels are melted. Remove from heat and set aside. Remove cake from oven after 15 minutes and pour melted caramel mixture evenly on top of cake. Sprinkle the chocolate bits and nuts evenly on top of caramel mixture. Spoon remaining cake batter over the top. Bake 30 minutes at 350 degrees. Let the cake cool before cutting.

#129 - Double Chocolate Cookies

(by Shirley McNevich)

1 cup butter (softened - 2 sticks)
1 1/2 cups white sugar
2 eggs
2 tsp. vanilla
2 cups flour
2/3 cup Hershey's cocoa powder
3/4 tsp. baking soda
1/4 tsp. salt
2 cups Nestle's semi-sweet chocolate bits
1/2 cup coarsely chopped nuts (optional)

Heat oven to 350 degrees. In mixer, beat butter, sugar, eggs, and vanilla until light and fluffy. In a separate bowl (by hand with a spoon) stir together flour, cocoa, baking soda, and salt. Add this mixture to the butter/sugar/eggs/vanilla. Mix completely and beat with mixer. Remove from mixer and add chocolate bits and nuts (optional) using a spoon and mix by hand. Drop teasponsful on a greased cookie sheet about 2" apart. Bake 8-10 minutes at 350 degrees or just until set. Cool slightly before removing cookies or they will fall apart. Makes about 4 1/2 dozen cookies.

#127 - Mrs. Fields Chocolate Chip Cookies

(by ???)

2 cups butter
2 cups white sugar
2 cups brown sugar
2 tsp. vanilla
4 eggs
4 cups flour
5 cups dry oatmeal (Quaker quick oats)
1 tsp. salt
2 tsp. baking powder
2 tsp. baking soda
24 oz. Nestle's chocolate bits
1 plain 8 oz. Hershey bar cut into 1/4" pieces
5 cups chopped nuts (optional)

In a mixer, combine butter, white sugar and brown sugar. Add eggs and vanilla. Put oatmeal in a blender (small amount at a time) and continue blending until it turns to powder. In a separate bowl, add the powdered oatmeal and mix together (using a spoon) with the flour, salt, baking powder, and baking soda. Add that mixture slowly to the batter already in the mixer--if the batter gets too stiff for the mixer continue by hand. Add the chocolate chips, Hershey bar chunks and nuts (optional). Drop heaping teaspoonsful on to a greased cookie sheet. Bake at 325-350 degrees for 10 minutes or until lightly browned. Let the cookies cool slightly before removing them from the cookie sheets.

#92 - Magic Cookie Bars

(by Lois [Pennypacker] Minnich)

1 1/2 cups graham cracker crumbs
1 stick Parkay margarine
1/3 cup Baker's coconut
1 cup Nestle's chocolate bits
1 cup chopped nuts (optional)
1 cup Borden's condensed milk

Melt the margarine in the microwave. In a small bowl, add the graham cracker crumbs and the melted margarine. Stir well, then use the mixture to cover the bottom of a buttered 9 x 13 x 2 cake pan. Top with a layer of coconut, then a layer of chocolate bits, then a layer of nuts if desired. Pour the cup of condensed milk evenly over the whole top. Bake at 350 degrees for 30 minutes. Let it cool before cutting into squares.

#89 - Fantasy Fudge

(by Tami [Zimmerman] Chamberlin)

1 - 12 oz. can Carnation milk
1 - 2lb. bag or box Domino's powdered sugar
1 stick Parkay margarine
1 - 12oz. bag Nestle's chocolate bits
1 cup Jif peanut butter
1 - 8oz. jar Fluff marshmallow

In a saucepan, add milk, powdered sugar and margarine over medium heat. Bring to a boil, stirring constantly. Stir constantly for six minutes after it starts to boil (if you have a candy thermometer bring the temp. up to 234 degrees). Turn the heat down to low and make sure it keeps bubbling (if it's not bubbling turn the heat up a bit). Stir in chocolate bits, peanut butter, and marshmallow. Stir until everything is dissolved and very smooth. Pour in a 9 x 13 x 2 cake pan lined with foil. When it's cool enough, refrigerate for several hours, then dump fudge upside down on cutting board and peel off foil. Cut into squares. Keep fudge squares refrigerated.

#45 - Chocolate Fudge

(by Aunt Faye [Herman] Minier)

3 - 6 oz. packages Nestle's chocolate bits
1 - 8 oz. jar Fluff marshmallow
1 tsp. vanilla
2 sticks Parkay margarine
2 cups of chopped nuts (optional)
1/4 tsp. salt
1 - 13 oz. can Carnation evaporated milk
4 1/2 cups white sugar

This fits on a jelly roll pan (buttered). A jelly roll pan has an inch lip and measures 15 1/2 x 10 1/2 x 1. This recipe makes 5 pounds of fudge.

In a large saucepan, mix together chocolate bits, marshmallow, vanilla, margarine, and nuts (optional). Set aside.

In a second saucepan, boil evaporated milk, salt and sugar. Boil over medium heat. Once it starts to boil, keep boiling and stirring for 15 minutes. Stirring must be constant. If you have a candy thermometer when it comes to 234 degrees it's ready.

Remove from heat and pour into the mixture in other saucepan. Stir until everything is melted and smooth. Pour into the jelly roll pan. Let cool and cut into squares.

#25 - Chocolate Cream Cheese Cupcakes

(by Shirley McNevich)

1 egg
1 1/3 cup white sugar
8 oz. Philly Cream Cheese
6 oz. Nestle's chocolate bits
1/4 cup Hershey's cocoa
salt
Arm & Hammer baking soda
1/2 cup Crisco canola oil
cider vinegar
vanilla
flour
cold water

Filling:
Combine 1 egg, 1/3 cup of sugar, 8 oz. cream cheese. Beat with mixer until smooth. By hand, stir in 6 oz. chocolate bits. Set aside.

Cupcake batter:
With mixer, combine 1/2 cup canola oil, 1 cup white sugar, 1 TBSP vinnegar, 2 tsp. vanilla, 1/4 cup cocoa, 1 tsp. baking soda, 1/2 tsp. salt, 1 cup of cold water and 1 1/2 cups flour. Beat all ingredients with a mixer until smooth.

Place batter in paper cups in cupcake pans (makes 18-24 cupcakes). Fill each cup 1/3 full with chocolate batter. Place one heaping tsp. of filling into middle of each cup. Bake at 350 degrees for 25 minutes. Cool and serve.