Chocolate Caramel Pretzel Bark

Ingredients: 

  • 1 15 oz bag of pretzel twists
  • 1 1/3 cup butter
  • 1 1/3 cup brown sugar
  • 2 cups chocolate chips (I use a mix of semi-sweet and milk)
  • 1 tsp salt

Method: 

  1. Preheat oven to 375º. Completely cover a half sheet pan in parchment paper. Pour bag of pretzels onto pan and lightly crush. Set aside. 
  2. Add butter and brown sugar to a sauce pan over medium heat. Stir until bubbling. Stop stirring and let mixture bubble without touching for 3 minutes. Pour over pretzels in pan. Put pan in oven and let bake for 5 minutes. This will spread the caramel out to connect all the pretzels. 
  3. Remove from oven and immediately top with chocolate chips. Place back in oven for about 2 minutes, until chocolate chips are melty. 
  4. Remove from oven and immediately use an offset icing spatula or silicone scraper to smooth chocolate over pretzels. Sprinkle with salt. 
  5. Place in fridge for a few hours to set. Use a sharp knife or your hands to break into pieces. Enjoy!

Pecan Balls

Pecan Balls

Submitted by Jeanne Anderson

  • 1 cup butter, room temperature (do not substitute)
  • 1/2 c sugar
  • 1 tsp vanilla
  • 2 cups pecans, chopped very fine ( I used a food processor and measure before chopping- do not substitute with walnuts)
  • 2 cups cake flour unsifted (do not substitute)
  • 2 cups or more powdered sugar sifted into cereal-sized bowls
  1. In a mixer, combine butter, sugar, and vanilla and cream together.
  2. Add finely chopped pecan and mix.
  3. Add cake flour and mix well.
  4. Chill slightly for easier handling
  5. Roll dough into one-inch balls and place two inches apart on a cookie sheet.
  6. Bake at 300º for 35-40 minutes. Do not brown.
  7. Immediately roll in powdered sugar twice while still hot. Cool & enjoy.

This recipe has been passed down in Jeanne’s family for at least five generations!

Chocolate Crinkle Cookies – 3rd Place Winner

Chocolate Crinkle Cookies (Easy Version)

Submitted by Donna Behrends

  • 1/2 c vegetable oil
  • 4 oz melted chocolate chips, cooled slightly
  • 2 c sugar
  • 2 tsp vanilla
  • 4 eggs
  • 2 c flour
  • 1/2 c cocoa powder
  • 2 tsp baking powder
  • 1/2 tsp salt
  • Granulated sugar, for rolling cookies in
  • Powdered sugar, for rolling cookies in
  1. Preheat oven to 350.
  2. Beat sugar, vanilla, and eggs. Stir in oil and cooled chocolate. Add dry ingredients just until combined.
  3. Form dough into 3/4 inch balls. Roll in granulated sugar, then in powdered sugar. Smash down slightly with the bottom of a cup.
  4. Bake 10-12 minutes.

White Chocolate Raspberry Thumbprints

White Chocolate Raspberry Thumbprints

Submitted by Linae Svennes

 

  • 3/4 c butter, softened
  • 1/2 c packed brown sugar
  • 2 eggs, separated
  • 1 1/4 c all purpose flour
  • 1/4 c baking cocoa
  • 1 1/4 c finely chopped pecans or walnuts

Filling:

  • 4 oz white baking chocolate, coarsely chopped
  • 2 tbsp butter
  • 1/4 c seedless raspberry jam
  1. In large bowl, cream butter and brown sugar until light and fluffy. Beat in yolks. Combine flour and cocoa. Gradually add to creamed mixture and mix well. Cover and refrigerate for 1-2 hours or until easy to handle.
  2. In a shallow bowl, whisk egg whites until foamy. Place nuts in another shallow bowl. Shape dough in 1-inch balls. Roll in eggs whites and then in nuts.
  3. Using a wooden spoon handle, make an indentation in center of each cookie. Place 1-inch apart on a greased cookie sheet. Bake at 350º for 8-10 minutes or until set. Remove to wire rack to cool.
  4. In microwave, melt white chocolate and butter. Stir until smooth. Spoon about 1/2 tsp into each cookie. Top each with about 1/4 tsp of jam. Let chocolate set. Store in airtight container.

Chocolate Peanut Butter Balls- 1st Place Winner

Chocolate Covered Peanut Butter Balls

Submitted by LaRee Farnham

  • 1 c. crunchy peanut butter
  • 2 Tbsp. melted butter
  • 1 c. powdered sugar
  • 2 c. Rice Krispies
  • 1 c. chocolate chips
  • 1 Tbsp. shortening
  1. Combine peanut butter, melted butter and powdered sugar. Stir in 2 c. Rice Krispies. Form in balls. Put in freezer.
  2. Once the balls are set, combine chocolate chips and shortening, microwave for 30 seconds. Stir and then if not smooth, microwave for 15 seconds, watch closely so not to overcook.  Dip the balls into the chocolate and cover completely.
  3. Set on wax paper to cool.

**You could also use melting chocolate wafers instead of chocolate chips. Follow directions on bag to melt.

Chocolate Double Delight Sandwich Cookies

Chocolate Double Delight Sandwich Cookies

Submitted by Dwan Tjeerdsma

1 1/2 cups brown sugar
3/4 cup butter
2 Tbsps. water
1 (12 oz.) pkg. of chocolate chips
2 eggs
3 cups flour
1 1/4 tsp. soda
1 tsp. salt (scant)

Combine sugar and butter in saucepan.  Place over moderate heat stirring constantly until butter melts.  Remove from heat, stir in water.  Add choc chips and stir till melted.  Beat in eggs.  Add dry ingredients gradually to choc mixture, stirring after each addition.  Drop by heaping teaspoonful’s on a greased cookie sheet.  Bake at 350 for 8 minutes.

Peppermint Cream Filling

3 cups powered sugar
1/3 cup soft butter
1/8 tsp. salt
1/8 tsp. peppermint extract
1/4 cup milk

Combine 1 cup of the powered sugar, butter, salt and extract.  Beat until light and fluffy.  Blend in remaining sugar alternately with the milk.

*I like to tint half of the frosting red and half of it green.

Take cooled cookies and match up halves and spread frosting on bottom and top with another to make a sandwich.