Caramel Heath Bar Chocolate Cookies

Kaleena Jensen

*These delicious cookies are perfect with a glass of milk!!

1 cup butter softened

1 cup white sugar, plus 1 TBS

1 cup packed light brown sugar

2 eggs

2 tsp vanilla

2 1/2 cups flour 

3/4 cup cocoa

1 tsp baking soda

2 Heath Candy Bars

1 bag rolo or kraft caramels

1. Medium bowl beat butter and sugars until fluffy, then add eggs and vanilla and beat well.

2. In seperate bowl mix flour, cocoa, and baking soda.  Add flour mixture to sugar mixture a little bit at a time and blend well.   If the dough feels too stinky sprinkle in a little more flour.  Cover and chill dough in fridge for about 30 minutes.

3. Chop Heath bars into small pieces.  Place in a small bowl and toss with the 1 TBS sugar.

4. Once dough has chilled, wrap a piece around each caramel, forming a 1 inch ball and covering the caramel completely. (I used Kraft caramels and cut them into fourths) Dip top of the dough ball into the candy topping and place on cookie sheet.

5. Bake for 7-10 minutes.  Cookies will look quite soft but do not overbake. Cool in pan slightly, then move to a rack or the counter to finish cooling.

Chocolate Marshmallow Bars

3/4 cup butter or margarine
1-1/2 cups sugar
3 eggs
1 teaspoon vanilla extract
1-1/3 cupts all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons backing cocoa
1/2 cup chopped nuts, optional
4 cups miniature marshmallows

Topping:
1-1/3 cups (8 ounces) chocolate chips
3 tablespoons butter or margarine
1 cup peanut butter
2 cups crisp rice cereal

In a mixing bowl, cream butter and sugar. Add eggs and vanilla; beat until fluffy. Combine flour, baking powder, salt, and cocoa; add to creamed mixture. Stir in nuts if desired. Spread in a greased jelly roll pan. Bake at 350 degrees for 15-18 minutes. Sprinkle marshmallows evenly over cake; return to oven for 2-3 minutes. Using a knife dipped in water, spread evenly over cake. Cool. For topping, combine chocolate chips, butter, and peanut butter in a small saucepan. Cook over low heat, stirring constantly until melted and well blended. Remove from heat; stir in cereal. Spread over bars. Chill.
Rachel Swanton (I brought these to chior practice.)

Layered Toffee Cake

2 cups whipping cream
1/2 cup caramel or butterscotch ice cream topping
1/2 teaspoon vanilla extract
1 prepared angel food cake
9 Heath candy bars (1.4 ounces each), chopped

In a mixing bowel, beat cream just until it begins to thicken. Gradually add the ice cream topping and vanilla, beating until soft peaks form. Cut cake horizontally into 3 layers. Place the bottom layer on a serving plate; spread with 1 cup cream mixture and sprinkle 1/2 cup candy bar. Repeat. Place top layer on cake; frost top and sides with the remaining cream mixture and sprinkle with the remaining candy bar. Store in fridge. (You can also chop up angel food cake into cubes and layer the same in a tall glass bowl. Yummy!)
Rachel Swanton

French Silk Pie

Heidi Matthews (Michael's recipe: I'm too lazy to make it, he's too lazy to type this up so I'm taking half the credit)
This was the chocolate pie at the last temple social.

Note: You need a food processer for this to turn out right.

Meringue:
3 egg whites, room temperature
pinch of salt
1/4 t. cream of tartar
1/2 t. vanilla
3/4 c. sugar
1/3 c. finely chopped walnuts

Preheat oven to 275. Beat egg whites with walt, cream of tartar and vanilla until just fluffy, then gradually add the sugar. Beat until meringue is light and firm. Spread into an ungreased 9 inch pie pan. Using a small rubber spatula, build a free-form rim of meringue at least 1/2 inch higher than the rim of pie pan; it should look like little mountain peaks. Sprinkle rim and bottom with walnut pieces. Bake meringue for 1 hour, then turn off heat, and leave it in the oven until completely cool and dry.

Filling:
2 ounces unsweetened chocolate
1 cup butter, room temperature
4 eggs
1 1/2 c. sugar
2 t. vanilla

Melt chocolate in small double boiler. Briefly beat the softened butter in the food processer. Add the eggs, sugar, vanilla, and melted chocolate, and process for 15 minutes (color will change from light to dark brown). Empty the filling into a bowl and chill in fridge for at least 4 hours until set up. An hour before serving, fill the meringue shell with the firm chocolate cream.

Topping:
Whip up 1 c. whipping cream with vanilla and powdered sugar. Spread on top of filling and sprinkle with semisweet chocolate shavings for garnish.

Chocolate Turtle Cookies

Posted by Melanie G.

Makes about 2 dozen cookies

1 cup all-purpose flour
1/3 cup cocoa powder
1/4 teaspoon salt
8 tablespoons butter, softened
2/3 cup sugar
1 large egg, separated, plus 1 egg white
2 tablespoons milk
1 teaspoon vanilla extract
1 cup chopped pecans, chopped fine
14 soft caramel candies
3 tablespoons heavy cream

Adjust oven rack to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Combine flour, cocoa, and salt in bowl. With electric mixer on medium-high speed, beat butter and sugar until fluffy, about 2 minutes. Add egg yolk, milk, and vanilla and mix until incorporated. Reduce speed to low and add flour mixture until just combined. Refrigerate dough until firm, at least 1 hour.

Whisk egg whites in bowl until frothy. Place pecans in another bowl. One at a time, roll dough into 1-inch balls, dip in egg whites, then roll in pecans. Place balls 2 inches apart on prepared baking sheets. Using teaspoon measure, make indentation in center of each ball. Bake until set, 10 to12 minutes, switching and rotating sheets halfway through baking.

Meanwhile, microwave caramels and cream in bowl, stirring occasionally, until smooth, 1 to 2 minutes. Once cookies are removed from oven, gently press existing indentations with teaspoon measure. Fill each with 1/2 teaspoon measure. Fill each with 1/2 teaspoon caramel mixture. Cool 5 minutes, then transfer to wire rack and cool completely.