Sometimes, no matter how busy we are, we just have to satisfy our sweet tooth! If you are like me and prefer homemade goodies over the ones at the store, take heart. Even busy cooks can find the time to make sweets with these quick and easy recipes for 15 slight duplicate Chocolate Fudge, No Bake Flake Cookies, and a Chewy Chocolate Cake that doesn't even need frosting.
15 slight duplicate Chocolate Fudge
Note: This fudge takes about 15 minutes to make. But it does need to chill for a merge of hours.
1 pkg (12-oz) semisweet chocolate chips
1 pkg (11.5-oz) milk chocolate chips
1 can (14-oz) sweetened condensed milk
2 tbsp milk
2 tsp vanilla extract
1 cup chopped pecans, optional
In a heavy saucepan, over low heat, melt the semisweet chocolate chips with 2/3 cup of the sweetened condensed milk, 1 tablespoon of the milk and 1 tablespoon of the vanilla extract. Take off from the heat and stir in half of the pecans. Spread evenly into a 9-inch foil-lined quadrate pan.
In other heavy saucepan, over low heat, melt the milk chocolate chips with the remaining sweetened condensed milk, milk, and vanilla. Take off from the heat and stir in the remaining pecans. Spread over the fudge in the pan. Chill until firm, roughly 2 hours. Turn the fudge out onto a cutting board. Take off the foil from the fudge and cut into small squares.
To store, cover loosely and keep at room temperature.
Yield: roughly 2 1/2 lbs
No Bake Flake Cookies
1 cup white corn syrup
1 cup granulated sugar
1 cup crunchy peanut butter
4 cups corn flakes cereal
Combine syrup and sugar together in a saucepan; bring to a rolling boil. Take off pan from the heat; add peanut butter and mix well. Pour combination over the corn flakes and mix well. Drop by teaspoonfuls onto buttered waxed paper.
Chewy Chocolate Cake
1 pkg (3-oz) cook and serve chocolate pudding and pie filling mix
2 cups milk
1 chocolate cake mix (2-layer size)
1/2 cup chopped pecans
1 cup chocolate morsels
Preheat oven to 350 degrees.
Grease a 9 x 13-inch baking pan or spray with nonstick cooking spray; set aside.
In a 2 or 3-quart saucepan merge the pudding mix and milk. Cook and stir over medium heat until thickened. Take off from heat and stir in the dry cake mix until well blended.
Pour batter into the prepared baking pan and spread evenly. Sprinkle the chopped pecans over the top. Sprinkle chocolate morsels over nuts. Place in the oven and bake at 350 degrees for 30 to 35 minutes.
Cut into squares to serve. Great served warm. No frosting needed.
Enjoy!
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