55 cocoa treats Recipes

butter or 3 tbsp margarine, marshmallows , about 40 or 4 cups miniature, rice krispies cereal or 6 cups cocoa krispies cereal, canned frosting or decorating gel, assorted candy

light brown sugar, white corn syrup, peanut butter, rice krispies or 6 cups cocoa krispies cereal

butter, softened, brown sugar, sugar, eggs, vanilla extract, king arthur unbleached all-purpose flour, baking cocoa, salt, baking soda, semisweet chocolate chips, cacao bittersweet chocolate baking chips, white baking chips, cream cheese, softened, sugar, crushed peppermint candies

chocolate swiss rolls, vanilla extract, cocoa powder or chocolate sprinkles, marshmallow, hershey chocolate kiss , unwrapped, sugar, toothpick

this recipeis from an old gourmet magazine in 1997 and it s fantastic, all-purpose flour, sugar, salt, cold unsalted butter, cut into bits, cream cheese, cut into bits, egg yolk, vanilla, filling (apricot or cherry jam, ready made poppy seed or prune filling), in a bowl, with a pastry blender, or food processor, blend or pulse flour, sugar and salt to combine and add butter and cream cheese, blending or pulsing until mixture resembles coarse crumbs., in a small bowl, stir together yolk and vanilla and add to flour mixture, blending or pulsing just until mixture begins to come together (do not overmix). gather dough into a ball and flatten into a disk. chill dough, wrapped in plastic wrap, at least 1 hour and up to 2 days., preheat oven to 375. divide the dough in half. on a lightly floured cool surface, knead half the dough (keeping other half wrapped and chilled) 2 or 3 times to make it less crumbly. roll out dough 1/4-inch thick, and with a 3-inch cutter, cut out as many rounds as possible. transfer rounds with a metal spatula to a large baking sheet, arranging about 1/2 inch apart. reroll scraps and cut out more rounds. put 1 tsp filling in centre of each round and fold up edges to form triangular cookies resembling a tricornered hat, pinching corners together and leaving filling exposed. (pinch dough tightly enough so seams are no longer visible and sides are taut enough to prevent cookies from leaking the filling as they bake.), bake hamantashen in middle of oven 20 minutes , or until pale golden. cool hamantashen on baking sheet 5 minutes and transfer to racks to cool completely. make more hamantashen with remaining dough and filling in same manner. hamantashen keep in an airtight container at room temperature for 5 days. makes 2 dozen., margarine or butter, softened, sugar, egg, orange juice concentrate, vanilla, salt, up to 1 tbsp. of water, cherry pie filling , slightly drained of the gooey syrup, breadcrumbs, flour, powdered sugar for garnish, in the bowl of an electric mixer , cream together the margarine or butter and sugar. add the egg, orange juice concentrate and vanilla. beat to combine. add in the flour and salt., beat in the water a few drops at a time until dough starts to come away from sides of bowl (you can do this in a food processor). place the dough on wax paper and push it into a flat disk. place another sheet of wax paper on top and wrap the dough in foil. refrigerate for at least 2 hours or as long as overnight., at baking time , preheat oven to 350. in a bowl, combine the slightly drained cherry pie filling and bread crumbs. mix to combine., on a floured surface , roll out the dough until it s about 1/4-inch thick. using a round cookie cutter, cut out circles. spoon 2 to 3 cherries and a little bit of filling onto the dough circles and form into triangles. place on a cookie sheet lined with baking paper. bake for 12-15 minutes or until just starting to turn pale golden. remove from oven and cool on rack. when cool, dust with powdered sugar and serve. makes 2 to 3 dozen depending on the size circle you cut out., margarine or butter, sugar, egg, vanilla, flour, cocoa, baking powder, baking soda, salt, raspberry preserves, grease 2 cookie sheets. in an electric mixer , combine the margarine, sugar, egg and vanilla and beat until fluffy., in another bowl, combine the cocoa , flour, baking powder, baking soda and salt. mix to combine and then add to the margarine mixture. do not over mix. divide dough in half and chill for 1 hour., submitted by rozie schwartzman who got it from a blog she can tsp remember .

homemade or store-bought puffed-rice-cereal marshmallow treats, pretzel rods, green candy melts, melted, pink candy melts, melted, white candy melts, melted, dark cocoa candy melts, melted, yellow sparkling sugar, m & s inis, ixed colors, plus 4 red, yellow spice drops , flattened, cut into small stars, red fruit slices, halved crosswise, marshmallows , halved crosswise, chocolate chips, pink heart sprinkles

all-bran cereal (i use original), dutch-processed cocoa powder, nonfat milk, splenda sugar substitute (or preferred sweetener)

butter, marshmallows (large or small..depending on nibbling fingers), crispy rice cereal, cocoa pebbles cereal, chocolate piece (i use about 15 pieces of hershey kisses and reeses peanut butter cups and once again depending on ni)

unsalted butter, plus more for the pan, marshmallows, unsweetened dutch-process cocoa, pure vanilla extract, crispy rice cereal, melted white chocolate, for drizzling

unsalted butter, plus more for pan, marshmallows, unsweetened dutch-processed cocoa powder (spooned and leveled), crisp rice cereal, bittersweet chocolate, melted

butter, marshmallows (10-oz size)(or), marshmallows, peanut butter, cocoa rice krispies cereal, canned frosting or decorating gel