Sweet, Sweet Chocolate Recipes | Seasonal Food and Country Style Recipes

Chocolaty Raisin Oat Bars

• 1 can sweetened, condensed milk
• 6 tablespoons cocoa
• 2 tablespoons oil
• 2 cups raisins
• 1 cup butter
• 1-1/3 cups brown sugar
• 1-1/2 teaspoons vanilla
• 2-1/2 cups oatmeal
• 2 cups flour
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda

Heat milk, cocoa and oil. Stir in raisins; set aside to cool slightly. Cream butter and sugar. Beat in vanilla. Add remaining ingredients. Press 1/2 of crumbs into an ungreased 9×13-inch pan. Spread with chocolate mixture. Add crumbs; press down slightly. Bake at 375 F for 25 minutes.

Recipe by the Hoovers, Annville, Pennsylvania

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Fudge

• 1 pound peanut butter
• 1 pound white chocolate wafers
• 1 pound milk chocolate wafers

Put half of peanut butter with milk chocolate wafers and melt it. Put in bottom of 9×13-inch pan. Let cool a little bit. Put other half of peanut butter with white chocolate wafers. Melt and pour on top. Marble with a toothpick. Let set until hard.

Recipe by the Hoovers, Annville, Pennsylvania

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Reenies’ Chocolate Pie

• 2 cups milk
• 3/4 cup sugar
• 1 heaping tablespoon cocoa
• 3 egg yolks
• 2 tablespoons (level) cornstarch
• 1/4 teaspoon salt
• 1 teaspoon vanilla
• 3 tablespoons butter
• 1 baked pie crust

Heat 1-1/2 cups milk. Mix sugar, salt, cocoa and cornstarch thoroughly. Add 1/2 cup milk to make a paste; beat egg yolks and add to paste. Add slowly to hot milk, whisking all the time. Cook until thick. Remove from heat. Add butter and vanilla. Cook 1/2 hour and pour into pie shell. Cover with plastic wrap. Serve with whipped dairy topping.

Recipe by E. Burkholder, Himrod, New York

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Triple Chocolate Cookies

• 1 cup butter
• 1 cup plus 2 tablespoons dark brown sugar
• 1/2 cup sugar
• 1 egg
• 1 egg yolk
• 1 teaspoon vanilla
• 2 cups flour
• 1 cup rolled oats
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/8 teaspoon cinnamon
• 3/4 cup milk chocolate chips
• 1/2 cup dark or semisweet chocolate chips
• 1/2 cup white chocolate chips
• Nuts, optional

Preheat oven to 325 F. In a medium saucepan, melt butter over medium heat until melted and it starts to turn a golden color. Remove from heat and immediately add sugars. Stir until smooth. Chill 10 minutes.

Add egg, egg yolk and vanilla. Then add dry ingredients. Add chocolate chips last. Roll into balls and place on cookie sheets. Chill 30 minutes. Bake 12-16 minutes.

Recipe by the Zimmermans, Akron, Pennsylvania

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Chocolate Chip Pudding Cookies

• 2-1/4 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 3/4 cup brown sugar, packed
• 1/4 cup sugar
• 3.4 ounces vanilla instant pudding mix
• 2 large eggs
• 1 teaspoon vanilla
• 2 chocolate chips

Preheat oven to 350 F. Mix flour, baking soda and salt together; set aside. Beat butter and sugar on high until light and creamy. Then add pudding mix, vanilla and eggs; beat again. Slowly add flour mixture; then stir in chocolate chips. Bake 10-12 minutes or until slightly golden and just set on top. Allow to cool on cookie sheets for 2 minutes.

Recipe by the Zimmermans, Akron, Pennsylvania

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Chocolate Creme Cakes

• 1 (18.25-ounce) package chocolate cake mix
• 1 (3.9-ounce) instant chocolate pudding mix
• 3/4 cup vegetable oil
• 3/4 cup cup water
• 4 eggs

Filling:

• 3 tablespoons flour
• 1 cup milk
• 1/2 cup butter
• 1/2 cup shortening
• 1 cup sugar
• 1 teaspoon vanilla extract

In a mixing bowl, combine cake and pudding mixes, oil, water and eggs; mix well. Pour into a greased and floured 13x9x2-inch baking pan. Bake at 350 F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; invert onto a wire rack to cool completely.

In a small saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool.

In a mixing bowl, cream butter, shortening, sugar and vanilla; beat in milk mixture until sugar is dissolved, about 5 minutes.

Split cake into 2 horizontal layers. Spread filling over bottom layer; cover with top layer. Cut into serving-size pieces. Freeze in airtight container for up to 1 months. Remove from freezer 1 hour before serving.

Recipe by a reader, Shippensburg, Pennsylvania

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Healthy Chocolate

• 3/4 cup coconut oil
• 1-1/2 cups peanut butter
• 3/4 cup maple syrup, or honey, or confectioners’ sugar
• 1-1/4 cups cocoa
• Pinch of salt
• 2 teaspoons vanilla

Melt and combine all ingredients in a saucepan. Spread thin on waxed paper and freeze. Nuts or coconut can be added.

This is yummy.

Recipe by Jalisa Martin, Port Trevorton, Pennsylvania

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Mississippi Mud Cake

• 2 cups sugar
• 1 cup butter
• 3 tablespoons unsweetened cocoa
• 4 eggs
• 1 teaspoon vanilla extract
• 1-1/2 cups flour
• 1-1/2 cups shredded coconut
• 1 cup chopped nuts
• 1 (7-ounce) jar marshmallow creme

Frosting:

• 1 (16-ounce) box confectioners’ sugar
• 1/2 cup butter, softened
• 1/3 cup evaporated milk
• 1/3 cup unsweetened cocoa
• 1 teaspoon vanilla extract

In a mixing bowl, cream together sugar, butter and cocoa. Add eggs and vanilla; mix well. Stir in flour; beat for 2 minutes. Stir in coconut and nuts. Pour into a greased and floured 13x9x2-inch baking pan. Bake at 350 F for 30 minutes. Remove from oven; immediately spread with marshmallow creme. Cool. In a mixing bowl, combine all frosting ingredients; beat until smooth. Spread over cake.

Recipe by reader, Shippensburg, Pennsylvania

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Macadamia Chip Brownies

• 1/3 cup butter
• 4 (1-ounce) squares white baking chocolate
• 2 eggs
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1 cup flour
• 1/4 teaspoon salt
• 1/2 cup chopped macadamia nuts
• 1/2 cup milk chocolate chips

In a saucepan over low heat, melt butter and white chocolate; remove from heat. In a bowl, combine eggs, sugar and vanilla. Add chocolate mixture, flour and salt; mix well. Stir in nuts and chocolate chips. Pour into a greased 9-inch-square baking pan. Bake at 325 F for 30-35 minutes or until top is lightly browned. Cool on a wire rack. Cut into bars.

Recipe by reader, Shippensburg, Pennsylvania

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Peanut Butter Balls

• 2-1/2 pounds confectioners’ sugar
• 2 cups peanut butter
• 1 pound butter
• 2 teaspoons vanilla
• 1 package cream cheese
• Milk chocolate coating wafers

Cream butter and peanut butter together. Add cream cheese and vanilla; mix. Add sugar until it forms a ball (make into small balls). Put in refrigerator to cool. Melt chocolate wafers in a double boiler. With a toothpick, stick the candy in the chocolate. Drop on waxed paper.

Recipe by Mary Lee Byers, Millerstown, Pennsylvania

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Chocolate Caramel Crackers

• Ritz crackers
• Rolo candies

Place any amount of crackers on cookie sheet. Top with Rolos. Place in preheated 300 F oven for 4 minutes. Remove and press another cracker on top.

Recipe by Jean Koser, Millerton, Pennsylvania

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Mom’s Chocolate Cake

• 2 (1-ounce) squares unsweetened chocolate, broken into pieces
• 1/2 cup boiling water
• 1/2 cup shortening
• 2 cups packed brown sugar
• 2 eggs, separated
• 2 cups sifted cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup buttermilk or sour milk
• 1/2 cup water
• 1/2 cup chopped walnuts
• 1 teaspoon vanilla extract

Cocoa frosting:

• 6 tablespoons butter, softened
• 3-1/2 cups confectioners’ sugar
• 1/2 cup baking cocoa
• 1-1/2 teaspoons vanilla extract
• Pinch salt
• 4-6 tablespoons milk

In a small bowl, stir chocolate in boiling water until melted; cool for 10 minutes.

In a mixing bowl, cream shortening and brown sugar. Beat in egg yolks and chocolate mixture.

Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk. Gradually beat in water, nuts and vanilla.

In a small mixing bowl, beat egg whites until soft peaks form; fold into batter. Pour into a greased 13x9x2-inch baking pan. Bake at 350 F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

In a mixing bowl, cream butter. Combine sugar and cocoa; gradually add to butter with vanilla, salt and enough milk to achieve desired spreading consistency. Frost cake.

Recipe by a reader, Shippensburg, Pennsylvania

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Cocoa Macaroon Muffins

• 2 cups flour
• 1/2 cup sugar
• 3 tablespoons baking cocoa
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 cup milk
• 1 egg
• 1/3 cup vegetable oil
• 1-1/4 cups flaked coconut, divided
• 1/4 cup sweetened condensed milk
• 1/4 teaspoon almond extract

In a bowl, combine flour, sugar, cocoa, baking powder and salt. Combine milk, eggs and oil; mix well. Stir into dry ingredients just until moistened. Spoon 2 tablespoonfuls into 12 greased or paper-lined muffin cups.

Combine 1 cup coconut, condensed milk and extract; place 2 teaspoonfuls in center of each cup (do not spread). Top with remaining coconut.

Bake at 400 F for 20-22 minutes or until muffins test done. Cool for 5 minutes before removing from pan to wire rack.

Recipe by a reader, Shippensburg, Pennsylvania

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Cappuccino Pudding

• 4 teaspoons instant coffee granules
• 1 tablespoon boiling water
• 1-1/2 cups cold skim milk
• 1 (1.4-ounce) package instant sugar-free chocolate pudding mix
• 1/2 teaspoon ground cinnamon
• 1 cup light whipped topping
• Additional whipped topping and chocolate wafer crumbs, optional
• Dissolve coffee in water; set aside.

In a mixing bowl, combine milk, pudding mix and cinnamon. Beat on low speed for 2 minutes. Stir in coffee. Fold in whipped topping. Spoon into serving dishes. Garnish with whipped topping and wafer crumbs, if desired.

Recipe by a reader, Shippensburg, Pennsylvania

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English Toffee

• 1/2 cup (1 stick) salted butter
• 3/4 cup dark brown sugar
• 1 cup chocolate chips (either semi-sweet or dark chocolate chips, depending on your preference)
• Approximately 1 cup of nuts, of choice (enough to cover the bottom of an 8-inch baking dish/pan)

Coat the bottom of 8-inch baking pan, with the nuts. In a medium-sized saucepan, bring the butter and brown sugar to a boil, stirring constantly, until either the soft-crack, or hard-crack, stage is reached on a candy thermometer (your choice). Alternately, you can test, by dropping a small amount of the “syrup” into a glass of ice water, to check for hardening. While stirring, you will notice the mixture will lighten in color, and will begin to follow your wooden spoon, as you stir. This is a good time to test the mixture.

Pour hot mixture over nuts in pan. Sprinkle with chocolate chips, and swirl lightly, to coat the nuts. Let cool overnight, then cut/break into pieces.

Note: Salted cashews are Cheryl’s favorite, although a combination of walnut pieces and pecan halves is also good.

Recipe by Cheryl Pinkerton, Leonardtown, Maryland

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Delicious Mocha Shake

• 1/4 cup warm water
• 2 teaspoons instant coffee

Dissolve coffee in water.

• 1/2 cup milk
• 2 tablespoons cocoa
• 1 tablespoon sugar

Add to coffee and mix well.

Add ice cream.

Yields 3 to 4 glasses.

This is delicious and a treat at our house.

Recipe by a reader, Kutztown, Pennsylvania

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Peppermint Bark

• 25 peppermint candies, crushed
• 8 ounces semi-sweet chocolate, broken into pieces
• 6 teaspoons shortening (use half at a time)
• 8-10 drops peppermint oil (use half at a time)
• 8 ounces white chocolate, broken into pieces

Line a 9-inch square baking pan (across bottom and up the sides) with waxed paper or parchment paper. Spray lightly with cooking spray.

Melt semi-sweet chocolate and 3 teaspoons of shortening in a double boiler over simmering water, stirring frequently until just melted (or carefully microwave in 5-minute increments). Remove from heat and add 4-5 drops of peppermint oil. Stir well. Pour into prepared pan.

Sprinkle half the candy pieces over top. Chill 1 hour in refrigerator.

Repeat the melting process with the white chocolate, adding 4-5 drops of peppermint oil. Remove baking pan from refrigerator and pour melted white chocolate over semi-sweet layer. Sprinkle with the remaining candy pieces. Chill 1 hour or more.

Lift candy with foil carefully from pan. Break candy into irregular pieces.

Store in a cool place.

Note: For those who prefer the taste of spearmint, substitute using spearmint candies and spearmint oil.

Recipe by Debby Hook, Shippensburg, Pennsylvania

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Chocolate Oatmeal Cake

• 1-1/2 cups boiling water
• 1 cup quick-cooking oats
• 1 cup semisweet chocolate chips
• 1/2 cup butter, softened
• 3/4 cup sugar
• 3/4 cup packed brown sugar
• 2 eggs
• 1-1/2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon salt

Coffee frosting:

• 2 teaspoons instant coffee granules
• 1/4 cup half-and-half cream, warmed
• 1/2 cup butter, softened
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 4 cups confectioners’ sugar

In a bowl, combine water and oats. Sprinkle with chocolate chips (do not stir); let stand for 20 minutes. In a mixing bowl, cream butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in oat mixture.

Combine flour, baking soda and salt; add to creamed mixture and mix well. Pour into a greased 13x9x2-inch baking pan. Bake at 350 F for 35-40 minutes or until a toothpick inserted near center comes out clean. Cool on a wire rack.

For frosting, dissolve coffee granules in cream; set aside. In a small mixing bowl, cream butter; add vanilla and salt. Gradually beat in sugar. Beat in enough of coffee mixture to achieve spreading consistency

Recipe by a reader, Shippensburg, Pennsylvania

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Chocolate Dream Dessert

• 1 (18.25-ounce) package chocolate cake mix
• 1 (3.4-ounce) package instant vanilla pudding mix
• 1 cup chocolate syrup, divided
• 1 (12-ounce) carton frozen whipped topping, thawed
• 1/2 cup chopped pecans

Prepare and bake cake according to package directions, using a greased 13x9x2-inch baking pan. Cool on a wire rack.

Meanwhile, prepare pudding according to package directions; pour into 13x9x2-inch dish.

Tear cake into small pieces and gently push down into pudding. Drizzle with 3/4 cup of chocolate syrup. Spread with whipped topping. Drizzle with remaining chocolate syrup. Sprinkle with pecans. Refrigerate until serving.

Recipe by a reader, Shippensburg, Pennsylvania

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German Chocolate Pie

• 1 (9-inch) unbaked pie shell (deep dish)
• 1 (4-ounce) package German sweet chocolate
• 1/4 cup butter
• 1 (12-ounce) can evaporated milk
• 1-1/2 cups sugar
• 3 tablespoons cornstarch
• 1/8 teaspoon salt
• 2 eggs
• 1 teaspoon vanilla
• 1-1/2 cups coconut
• 1 cup pecans, chopped

Melt chocolate and butter over low heat. Remove from heat; blend in milk. Set aside. Mix sugar, cornstarch and salt together. Beat in eggs and vanilla. Blend in chocolate mixture; pour into pie shell. Combine coconut and nuts; sprinkle on top of chocolate mixture. Bake at 375 F for 45 minutes.

Recipe by a reader, Shippensburg, Pennsylvania

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Chocolate Bundt Cake

• 1 cup salad dressing
• 1 cup water
• 2 teaspoons vanilla extract
• 2 cups flour
• 1 cup sugar
• 2 tablespoons baking cocoa
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• Confectioners’ sugar, optional

In a mixing bowl, combine salad dressing, water and vanilla.

Combine flour, sugar, cocoa, baking soda and salt. Add to salad dressing mixture and beat until mixed. Transfer to a greased and floured 10-inch fluted tube pan (pan will not be full).

Bake at 350 F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack. Dust with confectioners’ sugar if desired.

Recipe by a reader, Shippensburg, Pennsylvania

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Creamy Slow-Cooker Hot Chocolate

• 1/4 cup unsweetened cocoa powder
• 1 (14-ounce) can sweetened condensed milk
• 6 cups whole milk
• 2 cups heavy whipping cream
• 2 teaspoons pure vanilla extract
• 2 cups semi-sweet chocolate chips
• Mini marshmallows for serving

Heat 1 cup of milk; then stir in cocoa powder until dissolved. Remove from heat. In a 4-quart (or larger) slow cooker, combine all ingredients. Give it a good stir.

Cover and cook on low for about 2 hours. Stir occasionally as it warms up. It’s ready when all the chocolate chips have melted and mixture is warm. Ladle into mugs and top with mini marshmallows or whipped cream.

Recipe by a reader, Shippensburg, Pennsylvania

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Deluxe Chocolate Marshmallow Bars

• 3/4 cup butter
• 1-1/2 cups sugar
• 3 eggs
• 1 teaspoon vanilla
• 1-1/3 cups flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3 tablespoons baking cocoa
• 1/2 cup chopped nuts, optional
• 4 cups mini marshmallows

Cream butter and sugar. Add eggs and vanilla. Add flour, baking powder, salt and cocoa. Stir in nuts if desired. Spread in greased jelly roll pan. Bake at 350 F for 15-18 minutes. Sprinkle marshmallows over cake. Bake 2-3 minutes. Dip knife in water. Spread melted marshmallows evenly over cake. Cool.

• 1-1/3 cups chocolate chips
• 3 tablespoons butter
• 1 cup peanut butter
• 2 cups rice cereal

Combine chocolate chips, butter and peanut butter in a small saucepan. Melt over low heat, stirring constantly until well blended. Remove from heat and stir in cereal. Spread over bars. Chill.

Recipe by a reader, Shippensburg, Pennsylvania

No-Bake Double Crunch Bars

• 4 cups oatmeal
• 1-1/2 cups chopped nuts
• 1 cup brown sugar
• 3/4 cup butter, melted
• 1/2 cup honey or corn syrup
• 1 teaspoon vanilla
• 1 teaspoon salt
• Mix ingredients together. Press into pan.
• 1/2 cup peanut butter
• 1 cup coconut or Rice Krispies cereal
• 1 cup chocolate chips

Mix and spread on top. Chill.

Recipe by a reader, Shippensburg, Pennsylvania

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Homemade Twix Bars

• Graham or Club crackers
• 1 stick butter
• 3/4 cup brown sugar
• 1/2 cup sugar
• 1/2 cup milk
• 1 cup graham cracker crumbs
• 1 cup chocolate chips
• 3/4 cup peanut butter

Line a 9×13-inch pan with whole crackers. Melt butter. Add graham cracker crumbs, sugar and milk. Cook 5 minutes. Pour over crackers in pan. Add another layer of crackers. Melt chocolate chips and peanut butter. Spread over crackers and cool. Cut into small squares.

Recipe by a reader, Shippensburg, Pennsylvania