#3693 - White Chocolate Graham Crackers

(by Shirley McNevich)

12 graham crackers
24oz. white chocolate candy melts
6oz. milk chocolate candy melts

Break the 12 graham crackers so you have 24 graham cracker squares. Place wax paper on cookie sheets. In a bowl melt white chocolate candy melts according to bag directions. Place the milk chocolate candy melts in a separate bowl and melt according to bag directions. Dip each graham cracker square into the melted white chocolate until fully coated, then place it on the wax paper. Use a teaspoon to drizzle the melted milk chocolate in a pattern on the white chocolate covered graham square. Repeat with all graham cracker squares. Note: when one tray of grahams is completed, stick it in the refrigerator for 15 minutes while you work on the second tray, then refrigerate the second tray for 15 minutes. You can remove them from the refrigerator once the chocolate has hardened.

#3680 - White Chocolate Graham Bars

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
1 egg
1 stick softened butter
6 large graham crackers (less as necessary)
1 - 10oz. bag Nestle's white chocolate chips
2 cups mini marshmallows
1/2 cup Eagle brand condensed milk (NOT evaporated)

Line an 8 x 8 cake pan with foil--grease well with Pam. In a mixer add cake mix powder, egg and butter--beat on low until mixed, then beat on medium until dough forms. Press HALF of the dough evenly into the foil-lined cake pan. Make a single layer of graham crackers over the dough (breaking the graham crackers where necessary). Sprinkle the white chocolate chips over the graham crackers. Sprinkle the mini marshmallows over the white chocolate chips. Spread remaining dough over the top (press with your fingers to make sure the whole top is covered with the dough. Drizzle the Eagle brand milk all over the top. Bake at 350 degrees 25-35 minutes--test with a toothpick for doneness. Cool for 5 minutes, then use a tableknife to loosen the edges all the way around. Cool completely. Pull up on the foil to remove the whole thing from the pan and place it on a cake plate. Cut into bars or 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.

#2622 - Chocolate Peanut Butter Grahams

(by Shirley McNevich)

1 bag Nestle's semi-sweet chocolate bits
1/2 bar paraffin wax
1 box good quality graham crackers
1 jar Jif peanut butter

Open the graham crackers and break them according to the smallest line scored on the graham crackers. Spread peanut butter on one graham cracker and cover it with another graham cracker. Repeat with as many graham crackers as you wish. In a double boiler add chocolate chips and paraffin wax--melt/stir over low heat until melted and smooth. Dip each graham cracker sandwich into the melted chocolate. Place them on wax paper to set.

#1584 - Cream Cheese Dessert Ball

(by Shirley McNevich)

2 - 8oz. Philadelphia cream cheese (softened)
1 - 3oz. box Jell-O INSTANT vanilla pudding (do NOT mix according to box directions)
1 cup Domino's powdered sugar
1 - 8oz. can Dole crushed pineapple - drained (or 16oz. can if you wish)
1 cup finely chopped pecans
1/2 bag Nestle's semi-sweet MINI chocolate chips
1 box Honey Maid graham crackers (broken into pieces along the lines, then broken in half)

In a mixer add cream cheese--beat. Slowly add pudding powder--beat. Slowly add powdered sugar--beat. Add drained crushed pineapple--beat until smooth. Scoop the mixture into a plastic container, then cover with a lid and freeze overnight. The next day remove the container from the freezer, let it thaw on the counter for a few minutes (just enough to soften), then use your hands to form the whole mixture into a ball. In a bowl add chopped pecans and mini chocolate chips--stir. Roll the cream cheese ball into the pecan mixture until the outside is covered completely. Place the completed ball on a dip serving dish and place broken graham crackers all around the ball. Eat it just as you would crackers with a cheese ball. Serve immediately. If it starts to melt too much, return the whole tray to the freezer for a few minutes.