Double Chocolate Treasures Food

DOUBLE CHOCOLATE TREASURE COOKIES RECIPE - (4/5)

Steps:

• 1-Melt 1 cup chocolate chips, Stir until smooth and cool slightly 2-Beat margarine and sugar until light and fluffy 3-Blend in eggs, vanilla, and melted chocolate 4-Add dry ingredients except for powdered sugar 5-Stir in remaining 1 cup chips 6-Chill several hours or overnight in refrigerator or use immediately 7-Shape into 1" balls and roll in powdered sugar 8-Place on ungreased cookie sheet and bake 350 for 8 mins. 9- Makes 6 dozen

DOUBLE CHOCOLATE TREASURES

Steps:

• Preheat oven to 350 degrees.
• In heavy saucepan over very low heat melt 1 cup of the chocolate chips.
• Stir until smooth and cool slightly.
• Beat together butter and sugar until light and fluffy.
• Blend in eggs, vanilla and melted chocolate.
• Add dry ingredients except powdered sugar.
• Stir in remaining chocolate pieces.
• Shape dough into 1 inch balls.
• Roll in powdered sugar, coating heavily.
• Place on ungreased cookie sheet.
• Bake 10-12 minutes.
• Cool 1 minute on cookie sheet.
• Remove to cooling rack and let cool completely.
• Store in airtight container.

CARAMEL PECAN TREASURES

Steps:

• In a mixing bowl cream butter and brown sugar.
• Beat in vanilla.
• Combine the flour and baking powder,gradually add to the creamed mixture.
• Roll into 1 inch balls.
• Place 2 inches apart onto baking sheet,flatten slightly.
• Bake at 325 for 12-15 minutes or until golden brown.
• Remove to wire racks to cool.
• Place one caramel on each cookie.
• Melt the chocolate chips and shortening.
• Drizzle over the cooled cookies.
• Sprinkle with the pecans.
• Let stand until firm.

CHOCOLATE MINT TREASURES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa and salt; gradually add to creamed mixture and mix well. Spread into a greased 13x9-in. baking pan. Chill 15 minutes., Meanwhile, for second layer, in a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Gently spread over chocolate layer., Bake at 350° for 16-20 minutes until edges are golden brown. Remove from the oven; top with mints. Bake 1-2 minutes or until mints begin to melt; carefully spread mints evenly over the top. Cool completely., In a microwave, melt bittersweet chocolate and butter; stir until smooth. Drizzle or spread over bars. Grate white chocolate or make chocolate curls to decorate top. Chill until set. Cut into triangles.