Mounds Brownies

If you drooled over my posting for Fudgy Brownie Cake, I have a real treat for you today. Do you have a weakness for Mounds bars? (You know, those luscious coconut filled candy bars enrobed in dark chocolate.) If you do, then, once again, I’m going to give you an unbeatable combo. Dark chocolate brownies, a gooey coconut and marshmallow center, topped with a layer of chocolate. So much good stuff on top of a brownie. Decadently rich, sweet, and “to die for” amazing! Better yet, preparing them is a piece of cake (no, candy; no cake….I’m so confused). The only downfall is that you have to wait until the next day to eat them, as they need time to set. (And, that doesn’t mean raiding the refrigerator in the middle of the night.) Anything worth having, is worth waiting for (and these are definitely worth having). Indescribably delish! 

(Trivia: Did you know that the guy who came up with the contest winning slogan for Mounds, "Indescribably Delicious," was only paid $10 for it?)

Prepare brownies according to package directions, using ingredients called for on package, and baking in a 9x9-inch baking pan. Bake as directed. Remove from oven. Place on rack.

In large saucepan, over medium-high heat, add 1 cup sugar, marshmallows, and 1 cup milk. Bring to a boil, stirring constantly. Remove from heat. Stir until marshmallows are melted. Stir in the coconut. 

Pour mixture over hot brownies. If using family size package of brownies (which was the only size I could find in dark chocolate), you may not be able to pour all of the coconut mixture over top of brownies without overflowing. I had to hold back about 1/4 of a cup. You want the pan to be full, but still allow a little room for the chocolate topping, which you will be making next. Let stand for about 10 minutes (to thicken).

Then, in smaller saucepan, over medium-high heat, add 1/2 cup of milk, 1-1/2 cups of sugar and butter.

Bring to boil. Remove from heat. 

Add the chocolate chips. Stir vigorously until all the chips are melted.

Pour over the top of the coconut mixture. Let cool on wire rack. When completely cool, refrigerate overnight to set.

In the morning, remove from refrigerator. For easier cutting, bring to room temperature. 

I know what you are going to ask......the picture makes the coconut look like it was layered in the middle (not the top). It's not an optical illusion. When the chocolate you poured over the top sets, it hardens and looks like a separate layer. 

 
MOUNDS BROWNIES
Source: Nikki Schotten, Just a Pinch
Posted by: www.meldingmagic.com

INGREDIENTS:

Brownies:

• 1 box dark chocolate brownie mix, preferably an 8x8 size box (but family size will work*)
• Oil (quantity called for on packaging)
• Eggs (quantity called for on packaging)
• Water (quantity called for on packaging)

Coconut Layer:

• 1 cup sugar
• 24 large marshmallows
• 1 cup milk
• 1 (14-ounce) bag coconut (approx. 5-1/4 cups)

Chocolate Layer:

• 1/2 cup milk
• 1-1/2 cups sugar
• 1 stick (8 Tablespoons) butter
• 1 (12-ounce) package semi-sweet chocolate chips (2 cups)

DIRECTIONS:

1. Prepare brownies according to package directions, using ingredients called for on package, and baking
    in a 9x9-inch baking pan. Bake as directed. Remove from oven. Place on rack.
2. In large saucepan, over medium-high heat, add 1 cup sugar, marshmallows, and 1 cup milk. Bring to a
    boil, stirring constantly. Remove from heat. Stir until marshmallows are melted. Stir in the coconut.
3. Pour mixture over hot brownies. If using family size package of brownies*, you may not be able to
    Pour all of the coconut mixture over top of brownies without overflowing, so hold back a little (to
    make room for chocolate topping). Let stand for about 10 minutes (to thicken).
4. Then, in smaller saucepan, over medium-high heat, add 1/2 cup of milk, 1-1/2 cups of sugar and
    butter. Bring to boil. Remove from heat. Add the chocolate chips. Stir vigorously until all the chips are
    melted.
5. Pour over the top of the coconut mixture. Let cool on wire rack. When completely cool, refrigerate
    overnight to set.
6. In the morning, remove from refrigerator. For easier cutting, bring to room temperature.

NOTE:  The picture makes the coconut look like it was layered in the middle (not the top). It's not an optical illusion. When the chocolate you poured over the top sets, it hardens and looks like a separate layer.

Peeps S'mores Packages

Here’s another fun “kitchen” craft for Easter. If you’re planning on making on those adorable Easter Bunny Race Cars I posted yesterday, you will probably have some Peeps® leftover. Here’s a clever way to use them up. Combine Peeps® with graham crackers and chocolate; and you have Peeps® S’mores (a.k.a. Smeeps.) Package up these ingredients with a cute little instruction label and you have colorful and festive Easter basket fillers, or treat bags for your Easter Egg Hunt. These are so quick and easy to throw together (I made about a dozen in less than 5 minutes) and are as much fun to give as they are to receive! But the most rewarding part of all is the look of sheer delight and surprise when the little ones watch the “magic” happen in the microwave after assembling these treats. Just make sure you have extra packages on-hand, because, after devouring one, your kids will be asking, “Can I have s’more?”

I used 4x6-inch cellophane bags (with self-sealing closure) for the packaging, which you should be able to get at any office supply store (I bought mine at Amazon). Alternatively, you can also use small Zip-Lock bags, but you may want to design a tag to go across the top to hide the zip closure.

When I placed my order for the bags, I also ordered labels. The oval shaped ones seemed perfect for Easter (plus I knew I could find other uses for them later).

Avery.com offers online design and printing for any label size, with lots of designs to choose from, which are all customizable. Just type in the label number, then select the design, then edit and customize to make it your own. When you’re done designing, save the design, and you’re ready to print. 

The rest is easy. Just lay out your supplies and ingredients and you’re ready to go. Put a Peeps® in the bag, followed by 2 graham crackers, followed by a snack-size chocolate bar. Seal the bag on the closure side. I then folded down the top of the bag (for a tighter fit, so the crackers wouldn’t jiggle around and crumble), then sealed the back with the printed label. Done!

PEEPS® S’MORES PACKAGES
Source:  Confetti by Lexi
Posted by: www.meldingmagic.com

INGREDIENTS:

• Peeps® bunnies or chicks
• Graham Crackers
• Snack-size chocolate bars
• Labels
• 4x6-inch cellophane bags (with self-closure)

DIRECTIONS:
 
1. Place Peeps® in bag.
2. Place 2 graham crackers in bag.
3. Place snack-size chocolate bar in bag.
4. Seal bag closure.
5. Place instruction label on back.

Easter Bunny Race Cars

You don’t have to be a gourmet chef, or cake decorating expert, to have fun with food and get creative around the holidays. You don’t even have to be artistic. All you need is a little imagination and unconventional thinking. Here is an absolutely adorable Easter project that doesn’t even involve baking and it’s 100% edible. Not only will the kids go crazy over the finished result, but they’ll have so much fun working alongside you and adding their own creative touches. I came across these sweet little speedsters on FreeFunEaster.com. Even though I no longer have little ones in the house, I knew all the kiddos in our cul-de-sac would be so thrilled to take a bite out of one of these precious racers. As a matter of fact, one of our neighbors told us that this would be the first time that their son ever experienced a Twinkie®. How exciting is that?! Needless to say, my inner child came out this weekend. I had such a great time adding my own personal touches to these cute little marshmallow Peeps® creations.  So, what are you waiting for…..start your engines!

I changed up the ingredients a little from the original recipe. Rather than use marshmallows for the tires, I opted for Mini Oreos®. Then I added headlights, by cutting mini marshmallows in half and gluing on with a little decorating icing. But, again, this recipe is versatile enough that you can change the ingredients to suit your taste. Try decorating with sprinkles, M & M’s®, Life Savers®, gummy candy….the possibilities are endless.

Cut a small rectangle about a third of the way from Twinkie® end. This will be the “seat” for the Peeps® racer, so you’ll want the cut-out to be large enough to fit the Peeps® into. Adjust cut-out size, as necessary to fit Peeps®.

Put a little decorating icing in the cut-out to secure the Peeps® in place.

About 1/2-inch in front of the seat cut-out, using a sharp knife, cut a little slit for placement of the mini pretzel steering wheel. 

You’ll want to press the pretzel about halfway into the slit, again, securing with a little decorating icing.

Next, you’ll want to determine placement of the tires. 

Secure Mini Oreo® tires by spreading with a little decorating icing “glue.” 

You’re almost done. Cut mini marshmallows in half. Spread a little decorating icing on cut side of marshmallow and secure to front of Twinkie® (for headlights). 

And, there you have it! You can get even more creative by piping some icing numbers on the racecars, or adding pinstripes. This is your creation, so have fun adding your own “personal” touches!

These make great centerpiece decorations. However, I would strongly suggest that you put wax paper under the racers, as the Twinkie® bottoms can get “sticky.” I cut out strips of wax paper the size of the Twinkies® and placed it on the bottom surface of the racecar, until it was time to distribute these little speedsters for consumption.

EASTER BUNNY RACE CARS
Source: FreeFunEaster.com
Posted by: www.meldingmagic.com

INGREDIENTS:

• Bunny Peeps®
• Tiny Twists pretzels
• Twinkies® (or other similar cream-filled cakes)
• Mini Oreos®
• Mini marshmallows (for headlights)
• Decorating Icing (cupcake icing), to use as glue
• Other optional items: large marshmallows (alternate wheels), assorted candies, sprinkles, etc.

DIRECTIONS:
1. Cut a small rectangle about a third of the way from Twinkie end. This will be the “seat” for the Peeps®
    racer, so you’ll want the cut-out to be large enough to fit the Peeps® into. Put a little decorating icing
    in the cut-out to secure the Peeps® in place.
2. About 1/2-inch in front of the seat cut-out, using a sharp knife, cut a little slit for placement of the
    mini pretzel steering wheel. You’ll want to press the pretzel about halfway into the slit, again, securing
    with a little decorating icing.
3. Next, you’ll want to determine placement of the tires. Secure mini Oreo tires by spreading with a little
    decorating icing “glue.”
4. Cut mini marshmallows in half. Spread a little decorating icing on cut side of marshmallow and secure
    to front of Twinkie (for headlights).
5. Add whatever other “personal” touches you would like to make these your “own” creations!


TIP: These make great centerpiece decorations. However, I would strongly suggest that you put wax paper under the racers, as the Twinkie® bottoms can get “sticky.”

White Russian Fudge

Three times a year I get chocolate cravings:  1) Halloween, when only a Reese’s Peanut Butter Cup and or a Kit Kat will suffice; 2) Christmas, when only a Ferrero Rocher will satisfy; and 3) Easter, when only white chocolate will do. Needless to say, I’m in my white chocolate phase of cravings. I have been dying to try this recipe for White Russian Fudge, but I was afraid if I made it, I’d end up eating the whole thing. Fortunately, when I told Mike of my yearning, he said he had a chocolate craving, too. What a relief, now I can fulfill my desire with one (or two) pieces and leave the rest for Mike. ;) Perfect solution. Minimal indulgence without over-indulgence!  In addition to the white chocolate, what makes this fudge so special is the Kahlua, just enough to really enhance the flavor. This fudge is super easy to make, uses only 5 ingredients, and comes out smooth, creamy and decadently delicious. The most difficult part of preparation is waiting overnight for the fudge to set before you can dig in. Do you prepare Easter baskets for a special adult in your life, like mom, dad, or a BFF? This would be an ideal special treat to include. 

Line and 8-inch square baking pan with parchment paper, leaving paper hanging over the sides. This makes for easy removal of the fudge before cutting. I find that if I spray the pan first with non-stick cooking spray, then the paper clings to the pan and stays put while you spread the fudge in it.

Sift the powdered sugar.

In large mixing bowl, or stand mixer, cream together the cream cheese, Kahlua, vanilla and powdered sugar. I highly recommend adding the sugar gradually, so you don’t end up with a huge powder cloud all over your kitchen counters.

Pour white chocolate chips in small bowl. Melt in microwave, in 30-second intervals, for a total of 1-1/2 minutes, stirring after each interval. Stir vigorously after the 1-1/2 minutes, to ensure all chips are fully melted.

Stir melted chocolate into cream cheese mixture and pour into pan. Spread as evenly as you can in pan. If desired, drag fork over top of fudge to add decorative texture.

Refrigerate overnight. Grab the overhanging edges of parchment paper to remove fudge from pan. (Because I only left an overhang on 2 edges, I ran a sharp knife around the remaining 2 edges before removing fudge.) Place fudge on cutting board. Cut into squares and serve.

WHITE RUSSIAN FUDGE
Source: Cheryl Style
Posted by: www.meldingmagic.com

INGREDIENTS:

• 8 ounces cream cheese, softened
• 4 cups of powdered sugar, sifted
• 1/2 teaspoon vanilla extract
• 1/4 cup, plus 2 teaspoons, Kahlua
• 12 ounces white chocolate chips

DIRECTIONS:

1. Line and 8-inch square baking pan with parchment paper, leaving paper hanging over the sides. This
    makes for easy removal of the fudge before cutting.
2. In large mixing bowl, or stand mixer, cream together the cream cheese, Kahlua, vanilla and powdered
    sugar. Add the sugar gradually, so you don’t end up with a huge powder cloud all over your kitchen
    counters.
3. Pour white chocolate chips in small bowl. Melt in microwave, in 30-second intervals, for a total of
    1-1/2 minutes, stirring after each interval. Stir vigorously after the 1-1/2 minutes, to ensure all chips
    are fully melted.
4. Stir melted chocolate into cream cheese mixture and pour into pan. Spread as evenly as you can in
    pan. If desired, drag fork over top of fudge to add decorative texture.
5. Refrigerate overnight. Grab the overhanging edges of parchment paper to remove fudge from pan.
    Place fudge on cutting board. Cut into squares and serve.
 

Chocolate Covered Cherry Fudge

This time of year, Mike just loves his chocolate covered cherries, the kind with the liquid centers. I had a recipe for Chocolate Covered Cherry Fudge I was curious to try, so I surprised him yesterday by making a batch. I wasn’t quite sure what to expect, as fudge is generally firm in texture, which wouldn’t replicate the true taste of this confection. On the other hand, this recipe was different, as it called for the use of maraschino cherries, rather than candied cherries, which would have been drier. That turned out to be the secret of its success. Even when the chocolate is fully set, the fudge is softer, almost “gooey” where the cherries are embedded. This actually does taste like the real thing. Mike doesn’t usually eat fudge, and he loved it so much, he went back for seconds. This holiday treat gets a "thumbs up" from my official taste tester!

Butter bottom and sides of an 8-inch baking pan.

Fully drain cherries and dab with paper towels to dry. Chop cherries. I cut each cherry in half, then cut each half into fourths. Set aside.

In medium, heavy saucepan, combine evaporated milk, sugar, butter and salt. Over medium heat, bring to a full boil, stirring constantly. Cook for an additional 5 minutes, continuing to stir constantly. Remove from heat.

Stir in chocolate chips, mini marshmallows and vanilla. 

Keep stirring until chocolate and marshmallows are fully melted and incorporated.

Stir in cherries, mixing until evenly distributed. Pour into pan. Spread out evenly. 

Chill until chocolate is firm, 5 or 6 hours. Cut into squares.

CHOCOLATE COVERED CHERRY FUDGE
Source: Squidoo
Posted by: www.meldingmagic.com

INGREDIENTS:

• 2/3 cup evaporated milk
• 1-1/2 cups granulated sugar
• 2 Tablespoons butter
• 1/4 teaspoon salt           
• 2 cups miniature marshmallows
• 1-1/2 cups semisweet chocolate chips
• 1 teaspoon vanilla extract
• 1 cup chopped and drained maraschino cherries (one 16-ounce jar)

DIRECTIONS:

1. Butter bottom and sides of 8 inch baking pan.
2. Combine evaporated milk, sugar, butter, and salt in a medium, heavy saucepan. Over medium heat,
    bring to a full boil while stirring constantly. Cook, stirring for 5 minutes more. Remove from heat.
3. Stir in chocolate chips, mini marshmallows, and vanilla. Keep stirring until chocolate and
    marshmallows are melted and fully incorporated.
4. Stir in cherries.
5. Pour into pan. Chill until chocolate is firm, 5 or 6 hours. Cut into squares.