Snacks
Caramel Dipped Chocolate Covered Pretzels
1 ts Vegetable oil
20 Kraft caramels
2 1/2 ts Water
36 Pretzel nuggets
4 oz Semisweet chocolate,finely
1 Chopped
Grease a cookie sheet with the vegetable oil. Combine the caramels
and the water in a saucepan and melt over low heat,stirring
frequently,or in a covered dish in a microwave at full power,for 1 1/2
minutes. Dip the pretzel nuggets,a few at a time,in the caramel and
remove with a fork to the greased cookie sheet. Refrigerate until
caramel is firm. Melt the 3 ounces of the chocolate. Remove from heat.
While the chocolate is still hot,mix the remaining 1 ounce of chocolate
into the melted chocolate,in 2 additions,stirring until each addition is
completely melted before adding the next. Lift the caramels from the
sheet and dip,one at a time,into the chocolate. Coat completely and lift
with a small fork. Shake off excess chocolate by rapping the fork on
the edge of the bowl lightly. Remove any drips from the bottom by
running the fork across the edge of the bowl. Slide the candy onto a
cookie sheet lined with parchment paper or wax paper. Allow to cool
until solid. Let chocolate set at room temperature or in the
refrigerator. Makes 3 dozen chocolates,about 18 servings.
Chex and Chocolate Party Mix
9 c Your favorite chex brand cereals
2 c Shredded coconut optional
1 c Peanuts
1 c Packed light brown sugar
1/2 c (1 stick) butter
1/2 c Light corn syrup
1 ts Vanilla extract
1/2 ts Baking soda
12 oz Pkg (2 cup) semi-sweet chocolate morsels
1 1/2 c Raisins
Preheat oven to 250 degrees. Combine cereal, coconut and peanuts in
large, small roasting pan. In small saucepan over medium heat, heat
brown sugar, butter and corn syrup to boiling, stirring. Without
stirring, boil 5 minutes. Stir in vanilla and baking soda. Pour over
cereal mixture, stir until evenly coated. Bake 1 hour, stirring every 15
minutes. Cool, stirring frequently. Stir in morsels and raisins. Store in
airtight container.
Chocolate Butterscotch Haystacks
2 c Butterscotch chips
2 c Chocolate chips
12 oz Chow mein noodles
Melt chips. Add in noodles. Drop onto waxed paper and chill until firm.
Chocolate Covered Potato Chips
8 oz Sweet or milk chocolate chopped finely
24 Thick sliced,ridged potato chips
Melt 6 ounces of chocolate. Remove from heat. While chocolate is still
hot,mix the remaining 2 ounces of chocolate into the melted
chocolate,in 3 additions,stirring until each addition is completely
melted before adding the next. Dip the potato chips,1 at a time,in the
chocolate. Coat completely and lift with a small fork. Shake off excess
chocolate by rapping the fork on the edge of the bowl lightly. Remove
any drips from the bottom by running the fork across the edge of the
bowl. Slide the chips onto a cookie sheet lined with parchment or wax
paper. Allow to cool until solid. Let chips sit at room temperature or in
the refrigerator. Makes two dozen chips about 12 servings
Chocolate Lovers Snack Mix
3 c White chocolate pretzel -=OR white yogurt pretzel stick
2 c Bite-size chocolate chip cookies
2 c Bite-size fudge cream wafers or wafer candy bars
1 c Mini shortbread cookies with chocolate center
In large bowl, combine all ingredients; toss gently. Store in tightly
covered container.
Chocolate Marshmallow Chow
1 c Miniature marshmallows
1/3 c Chocolate chips
1 Stick diet margarine
9 c Wheat Chex cereal
1/2 c Powdered sugar
1/2 c Raisins
Melt margarine, marshmallows, raisins and chocolate chips. Pour
mixture over cereal and toss. Put mixture into paper bag and add
powdered sugar. Shake until all cereal is covered.
Chocolate Pops
1 ct (8-oz) chocolate-flavored – low-fat or non-fat yogurt
1 Very ripe banana;
3/4 c Club soda; -=OR=- 3/4 c Sparkling water
Combine yogurt and banana in blender or food processor. Whirl until
smooth. Stir in club soda. Freeze until firm in a plastic mold if you have
one. IF NOT, freeze mixture in small paper cups. Add a stick or plastic
spoon when pops are half frozen. To eat, peel away the paper. Eat
right away or transfer to a plastic bags for long-term freezing.
People Chow
1/2 Stick butter
1/2 c Peanut butter
2 c Powdered sugar
6 oz Pk chocolate chips
6 c Crispix cereal OR Corn Chex
Mix butter, peanut butter and chips together in saucepan over med
heat or melt in bowl in microwave. Pour over cereal in a lg bowl. Stir to
coat. Put powdered sugar in a brown grocery bag and pour cereal into
bag; shake to coat. Cut open bag to lay flat and spread out coated
cereal. Sprinkle with extra sugar if necessary.