Chocolate Peanut Butter Frogs Food

CHOCOLATE FROGS

Steps:

• Mix, milk, margarine, sugar and cocoa in a medium saucepan and bring to a boil. Add vanilla, coconut, and oats, mix thoroughly and drop from tablespoon onto waxed paper or cookie sheets. Chill until set and enjoy!

PEANUT BUTTER-CHOCOLATE NO-BAKE COOKIES

Steps:

• Line a baking sheet with wax paper or parchment.
• Bring the sugar, milk, butter and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally, then let boil for 1 minute. Remove from the heat. Add the oats, peanut butter, vanilla and salt, and stir to combine.
• Drop teaspoonfuls of the mixture onto the prepared baking sheet, and let sit at room temperature until cooled and hardened, about 30 minutes. Refrigerate in an airtight container for up to 3 days.

COOKIE PEANUT BUTTER FROGS

Steps:

• Cook chocolate and butter in saucepan on low heat until chocolate is completely melted, stirring frequently.
• Spread cookies with peanut butter; dip, peanut butter-sides down, in melted chocolate. Immediately press 2 pretzel twists into chocolate on each cookie for the frog's legs, with the wide part of each pretzel facing outward. Place, pretzel-sides down, on waxed paper-covered baking sheet.
• Add candies to tops of cookies for the eyes, using the remaining melted chocolate to secure candies. Let stand until chocolate is firm.

NO BAKE CHOCOLATE MACAROONS( A.K.A. CHOCOLATE FROGS!!)

Steps:

• Mix, milk, margarine, sugar& cocoa in a medium saucepan and bring to a boil.
• Add vanilla, coconut, & oats, mix thoroughly and drop from tablespoon onto wax paper or cookie sheets.
• Chill until set & enjoy!

CHOCOLATE FROGS

Steps:

• Mix sugar, butter, cocoa and milk together in a saucepan and bring to a rolling boil.
• Remove from the heat and stir in remaining ingredients.
• Drop from a teaspoon onto wax paper or a cookie sheet.
• Allow to cool.

CHOCOLATE PEANUT BUTTER FROGS

Steps:

• Place chocolate and butter in saucepan, cook over low heat until melted, stirring frequently, set aside.
• Spread bottom of each cookie with 1 teaspoon of peanut butter, dip into melted chocolate mixture, immediately press 2 pretzel twists on chocolate for frog legs with wide part of prezels facing outward. Place, pretzel side down, on wax paper lined cookie sheet.
• Attach M & M's for eyes using remaining chocolate mixture or peanut butter.
• Let stand until chocolate is set.

FROGS (AKA MACAROONS)

Steps:

• Line two baking sheets with waxed paper.
• In a large saucepan, stir together cocoa, sugar, milk and butter.
• Boil for 5 minutes, then remove from heat. Stir in vanilla extract, coconut and oats. Combine well.
• Drop by tablespoonfulls onto prepared cookie sheets.
• Refrigerate 1 hour or until set.
• Keep refrigerated.

CHOCOLATE FROGS

Steps:

• If using a flimsy silicone mold, place mold onto a stiff baking sheet (for ease of transferring to and from refrigerator).
• In a small microwave safe bowl, heat melting wafers in 30 second increments, stirring every 30 seconds, until wafers are melted and smooth.
• Add a spoonful of melted chocolate to each frog mold. Or, use a pastry bag/plastic baggie to pipe the chocolate into the mold. If needed, add a second coat to the sides of your mold, filling in any holes or thin areas. Transfer to refrigerator for 10 minutes to harden.
• Meanwhile, add peanut butter and confectioner's sugar to a bowl. Stir until combined - mixture will be thick, like a dough. Add more sugar as desired for a sweeter filling.
• Remove mold from refrigerator. Distribute peanut butter filling evenly between your frogs, gently patting down into an even layer. Leave about ⅛" of space at the top of your mold to fill in with chocolate.
• Top each frog with remaining chocolate (reheat as needed in the microwave if chocolate has solidified) and spread into an even layer. Return tray to the refrigerator and allow to chill for 20 minutes.
• Remove frogs from molds. Store in a sealed container at room temperature.

CHOCOLATE FROGS

Steps:

• Slowly melt chocolate in a double boiler over low heat, stirring with a wooden spoon.
• Lightly spray the molds with non-stick spray.
• Spoon the melted chocolate into the molds and refrigerate until hard.
• Remove the frogs and wrap them in cellophane.
• Repeat until the chocolate is all used.