Tag Archives: Hershey’s

Chocolate Crunch Cups

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So, I’m more than a little in love with Star Crunch.

Oh, you know what I’m talking about. That delicious, chewy caramel middle, the crunchy crisps around it and that milk chocolate coating.

Sure, it’s packed with preservatives and maybe none of it is real chocolate, crisps or caramel, but that doesn’t stop me from buying a box every now and again to enjoy the sweet, sweet taste of summertime and childhood.

The best part about making your own Star Crunch is that it takes hardly any time at all. The worst part is that I still haven’t figured out the exact recipe. For now, we’ll stick with these. Next time, homemade Star Crunch perfection. You better believe it.

Chocolate Crunch Cups

Igredients
1 box of Rice Krispies (not the big box. The smaller one)
1 jar of Herhey’s caramel topping
1 10 oz package of Nestle’s dark chocolate morsels

Directions
1. In a large mixing bowl, mix together all of the chocolate chips and the caramel sauce.
2. Microwave for one minute at thirty second intervals, making sure to stir in between. After the one minute, stir the chocolate and caramel until smooth.
3. Mix in half the box of Rice Krispies. Thoroughly coat the cereal.
4. Add the rest of the cereal for a super crunchy treat or a quarter box more for crunchy and chocolatey treat. I went for the whole box because I don’t wait. Ever.
5. Once you’re finished mixing in the cereal, pack cupcake liners with as much of the cereal mixture as you want. I filled my liners as high as small cupcakes.
6. Put these in the fridge to set up. I also keep my cups in there for storage. It’s getting warm out.

Makes thirty cupcake-sized cups or sixty half-sized bites. I say, perfect for a party!

Niki’s Note: Stay tuned for when I update this recipe with an even closer version to the real thing!

Saturday Recipe Round-up, Week 5

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Good afternoon, Bakers Anonymous family! It’s Saturday, but more importantly, it’s my Grammy’s birthday. Happy birthday Grammy! You’re awesome.

In honor of her, and tomorrow’s holiday (Mother’s Day, in case you forgot), here are five of my favorite posts featuring delicious treats to make for the mother (or mother-figure, Lord knows I’ve got lots of those, too) in your life.

Usually I don’t post recipes from big company websites like Pillsbury or Hershey’s, but this Chocolate-covered Oreo cake couldn’t be passed up. Many thanks to Lindsay from the berteau life for sharing this with the whole world. I really want to make this cake as soon as possible. I’m so serious about this.

Bakerella, ever the inspiration, created this Chocolate Peanut Butter Banana pudding, made extra special through the use of jars, ribbon and a nifty paper cutter. Now, if only I could find some cute little jars just like she used.

Bakers Royale threw down with the very spring appropriate Strawberry Shortcake Bars. Not only are the bright pink (natural coloring people, no worries), but they are also coated in the perfect streusel topping! I think I want to take that topping and eating it on its own. For realsies.

Need more strawberry? Because I know I do. And let’s add in some chocolate chips, okay? All that goodness equals Strawberry Chocolate Chip Cake from Eat at Home Cooks. From the perfect strawberry icing to the sweet chocolate chips, this cake is sure to be a winner.

And for the final recipe share, more strawberry! (I’m sensing that summer is coming soon) Confessions of a Cookbook Queen made these luxurious Strawberry Cheesecake Cupcakes with homemade strawberry filling on top. Pretty and light? Yes, please.

- Niki

Chewy Chocolate Chip Cookies with Coconut

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“Pride and Prejudice.”

A cup of hot cocoa.

Chocolate chip cookies.

Pink plaid, fur-lined moccasins.

Some days you just want the classics.

It’s going be one of those weeks, and coupled with the fact  it’s cold outside (oh, the fickle heart of April), it’s time to heat up the oven. After rummaging through my cabinets and examining my taste buds, it all came down to the leftovers – milk chocolate and semi-sweet chocolate chips, and of course, coconut. These cookies have a slightly soft center with crunchy and chewy edges.

Chewy Chocolate Chip Cookies with Coconut

(Original recipe from 101 Things to do with a Cake Mix)

Ingredients:
1 box of yellow cake mix
1/2 C butter, softened
1 tsp vanilla extract
2 eggs
3/4 C milk chocolate chips
1/2 C semi-sweet chocolate chips
3/4 C flaked coconut

Directions:
1. Preheat the oven to 350 degrees.
2. Mix together the eggs, vanilla and butter. Add in half of the cake mix.
3. Stir in the chocolate chips and coconut, making sure that all areas of the batter are reached.
4. Add in the rest of the cake mix. The dough will be stiff and chocolate chips might come loose.
5. Roll one tablespoonful of dough into a ball. This will secure the chocolate chips in the cookie and ensure perfectly round cookies. Bake for 11 minutes. The bottoms will be evenly browned.
6. Cool on tray for one minute before removing to a cooling rack.

Makes three dozen cookies.

Recipe Roundup

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Welcome to Bakers Anonymous’ first-ever Recipe Roundup, where we here at Bakers Anonymous search out delicious recipes for some of our most favorite ingredients. Today’s featured ingredients have similar flavors, but can be incorporated into a variety of baked goods:

Mint Chocolate M&M's

Candy Cane Hershey Kisses

The mint/peppermint flavor is my most favorite holiday flavor. I just think it encompasses everything wintery and happy, don’t you? When I think of Christmas, I think minty treats. Check out these recipes for great ideas involving these chocolates!

Marbled Brownies – These marbled brownies would be a great canvas for the minty M&Ms. Cheesecake and mint M&Ms? Yes, please!

Mint Chocolate M&Ms Cookies - These simple cookies are made with devil’s food cake mix, a great way to make cookies without making a batter from scratch.

Kisses Candy Cane Blossoms – Not only are these cookies beautiful to look at, but also they are quick to make, quick to bake, and quick to enjoy!

Festive Candy Cane Kiss Centered Brownie Bites - Don’t be fooled by the long name. There are minimal steps in this recipe, but they create a beautiful finished product.

And don’t think these are the only recipes coming out featuring these beloved treats of mine. After I come up with a recipe for my Andes Mints, I will head out to the store to buy a pair of these chocolates.

-Niki

No-bake fudge: the perfect V-day gift

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Peppermint topped fudge

When it comes to baking, there are just some days when I don’t want to heat up the gas oven in my tiny apartment. The amount of heat that it pumps out is ridiculous, but at the same time, I still want to mix up a chocolatey treat for dessert. The answer is simple: no-bake desserts.

Most people think of pudding mix or pre-made cheesecake filling when it comes to the no-bake category. Me, on the other hand, I reach for my Eagle Brand “Holiday Magic in Minutes” cookbook. Given to me by mother one Christmas during my pastry chef phase, it has a few tried and true no-bake recipes that I rely upon when I’m being lazy.

As this weekend is Valentine’s, I decided to whip up a batch of my favorite Peppermint Chocolate Fudge for my own sweetheart. I made this recipe as Christmas gifts and it went over so well at his house that I knew he’d love it again. I substituted vanilla extract for the peppermint this time. Any extract or flavoring can be used. Test out a few different varieties to see which one you like best!

Check out the Eagle Brand website for more recipes.

Peppermint Chocolate Fudge

Prep time: 10 minutes; Chill time: 2 hours

Ingredients:

2 C milk chocolate chips

1 C semi-sweet chocolate chips

1 (14 oz) can Eagle Brand Sweetened Condensed Milk

Dash of salt

1/2 tsp peppermint extract (or any other flavoring)

1/4 C hard peppermint candy (or leftover Christmas candy canes!)

Directions:

(NOTE: This is a chance to break out your double boiler if you have one. If not, improvise using a bowl over a medium-size saucepan. OR, use a saucepan by itself, just be careful you don’t burn the chocolate)

1. Over low heat, melt chips with the condensed milk and salt.

2. As the chocolate is melting, crush the peppermint candy in a double-lined bag. You can use a pot or a hammer or that science textbook/ enormous encyclopedia you never use.

3. Remove chocolate mixture from the heat and stir in extract. Spread evenly into foil-lined 8 or 9-inch square pan. Sprinkle with the crushed candy.

4. Chill the fudge for about two hours or until firm. Place the fudge on a cutting board, peel off the foil and cut into sqaures.

5. Store your fudge in the refrigerator or loosely covered at room temperature.

Makes about two pounds.