Caramel Fudge Bars

Ingredients:

• 1 package Supreme brownie mix (with pouch of Chocolate Flavor Syrup)
• 1/4 cup milk
• 1 teaspoon vanilla
• 1 egg
• 1/2 (14 ounce) package vanilla caramels (25 caramels)
• 1 (14 ounce) can sweetened condensed milk

Preparation:
Heat oven to 350º. Grease bottom only of rectangular pan, 13 × 9 × 2 inches. Mix brownie mix (dry; do not add chocolate syrup from pouch), milk, vanilla and egg with spoon; reserve 1 cup. Press remaining brownie mixture in bottom of pan. Bake 10 minutes.

Heat caramels and chocolate syrup from pouch in 2-quart saucepan over medium-low heat, stirring occasionally, until caramels are melted. Stir in milk. Pour over baked layer. Break up reserved brownie mixture; sprinkle over caramel.

Bake 25 to 30 minutes or until bubbly around edges. Cool completely; refrigerate for easier cutting. Cut into 4 rows by 6 rows. Store tightly covered and, if desired, in refrigerator.

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Nancy Reagan Vienna Chocolate Bars recipe

Nancy Reagan Vienna Chocolate Bars recipe

Ingredients:

• 1/2 pound butter
• 1 1/2 cups granulated sugar
• 2 egg yolks
• 1/4 teaspoon salt
• 2 1/2 cups flour
• 1 cup chocolate bits
• 1 (10 ounce) jar jelly, such as raspberry
• 4 egg whites
• 2 cups finely chopped nuts

Cream the butter and 1/2 cup of the sugar. Add egg yolks and salt. Add flour and knead with fingers. Pat batter onto a greased cookie sheet. Bake for 15 to 20 minutes at 350 degrees F until lightly browned.

Remove from oven. Spread with jelly and top with chocolate bits. Beat egg whites until stiff. Fold in remaining sugar and nuts. Gently spread on top of jelly and chocolate. Bake for about 25 minutes at 350 degrees F.

Cut into squares or bars.

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Chocolate-Cherry Sand Tarts Recipe

Chocolate-Cherry Sand Tarts

• 3/4 cup sugar
• 3/4 cup butter or margarine — softened
• 1 egg white
• 1 3/4 cups all-purpose flour
• 1/4 cup baking cocoa
• 1 3/4 cups (about) cherry preserves
• Chocolate Drizzle — (recipe follows)

CHOCOLATE DRIZZLE

• 2/3 cup semisweet chocolate chips
• 1 tablespoon shortening

Beat sugar, butter and egg white in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and cocoa. Cover and refrigerate about 2 hours or until firm.

Heat oven to 350º. Shape dough into 1-inch balls. Press each ball in bottom and up side of each ungreased sandbakelse mold, about 1 3/4 × 1/2 inch. Spoon about 1 1/2 teaspoons cherry preserves into each mold. Place on cookie sheet.

Bake 12 to 15 minutes or until crust is set. Cool 10 minutes; carefully remove from molds to wire rack. Cool completely. Drizzle with Chocolate Drizzle.

CHOCOLATE DRIZZLE:

Melt ingredients over low heat, stirring occasionally, until smooth.

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Mousse Bars Recipe

Mousse Bars

• 1 1/2 cups vanilla wafer crumbs (about 40 wafers)
• 1/4 cup butter or margarine — melted
• 3/4 cup whipping (heavy) cream
• 1 (6 ounce) package semisweet chocolate chips (1 cup)
• 3 eggs
• 1/3 cup sugar
• 1/8 teaspoon salt
• Chocolate Topping — (recipe follows)

CHOCOLATE TOPPING

• 1/2 cup semisweet chocolate chips
• 1 tablespoon shortening

Heat oven to 350º. Mix wafer crumbs and butter with spoon. Press in ungreased square pan, 8 × 8 × 2 or 9 × 9 × 2 inches. Bake 10 minutes.

Heat whipping cream and chocolate chips over low heat, stirring frequently, until chocolate is melted; remove from heat. Cool 5 minutes. Beat eggs, sugar and salt in large bowl with wire whisk until foamy. Pour chocolate mixture into egg mixture, stirring constantly. Pour over baked layer. Bake 25 to 35 minutes or until center springs back when touched lightly. Cool 15 minutes.

Spread with Chocolate Topping. Refrigerate uncovered about 2 hours or until chilled. Cut into 4 rows by 4 rows. Store covered in refrigerator.

CHOCOLATE TOPPING:

Melt chocolate chips and shortening over low heat, stirring frequently, until smooth.

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Chocolate-Bourbon Balls Recipe

Chocolate-Bourbon Balls

• 1 (9 ounce) package chocolate wafer cookies — finely crushed (2 1/3 cups)
• 2 cups finely chopped almonds
• 2 cups powdered sugar
• 1/4 cup bourbon
• 1/4 cup light corn syrup
• Powdered sugar

Mix crushed cookies, almonds and 2 cups powdered sugar in large bowl. Stir in bourbon and corn syrup.

Shape mixture into 1-inch balls. Roll in powdered sugar. Cover tightly and refrigerate at least 5 days to blend flavors.

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