I bought these ingredients about a month ago, wanting to make chocolate cookies with the new oven we had. But something happened causing my housemate to move out with the oven with her. So here i am with these ingredients thinking can i make some miracle on a stove top.
Please help, else i’ll have to discard the cookie mix and baking chocolate.
Ingredients:
Chocolate Cookie Mix 400g
Baking Chocolate bar 200g
Eggs, Peanut Butter, Sugar and Salt and stuff
No Oven only got gas Stove.
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Make the cookie dough as pkg directs and bake on top of the stove in a heavy pot (cast iron preferably) with a lid .
This recipe could use chocolate cookie mix instead.
Crisp Peanut Butter Chews (Cookie Mix)
1 1/2 cups light corn syrup
1 cup creamy peanut butter
1 pouch (1 lb 1.5 oz) Betty Crocker peanut butter cookie mix
7 cups crisp rice cereal
1 cup salted peanuts
1. Line 2 large cookie sheets with waxed paper or foil.
2. In 5-quart heavy Dutch oven, heat corn syrup to boiling over medium heat, stirring occasionally. Stir in peanut butter until melted.
Stir in cookie mix until well blended. Cook 2 minutes, stirring constantly. (Candy thermometer should read 160°F.)
3. Immediately remove from heat. With wooden spoon or rubber spatula, gently fold in cereal and peanuts until well coated.
4. Drop by rounded tablespoonfuls onto cookie sheets. Flatten each cookie slightly with fingertips. Cool completely, about 30 minutes.
Store covered at room temperature.
E-Z Candy – microwave
(All recipes are mixed the same.)
Melt ingredients, seperately in microwave until runny.
I like using a double boiler instead of the microwave.
Mix together and pour into serving dish.
Chill until firm, cut & serve.
Chocolate Fudge:
16 oz. container of Fudge Frosting
1 bag of Chocolate Chips (any flavor you like)
Peanut Butter Fudge #1:
1 small jar Peanut Butter (18 oz.)
2 bags of Peanut Butter Chips
Peanut Butter Fudge #2:
1 small jar Peanut Butter (18oz.)
16 oz. container of White Frosting
1 bag peanut butter chips
No-Bake Peanut Butter Squares
Ingredients::
1/2cup (1 stick) butter or margarine
2 cups (sifted) powdered sugar
1 1/2 cups graham cracker crumbs
1 cup peanut butter
1 1/2 pkg. (12 squares) Semi-Sweet Baking Chocolate
1/2cup milk (optional)
Directions:
Line 13” x 9” baking pan with foil, with ends of foil extending over sides of pan. Set aside.
Melt butter in large microwavable bowl on HIGH 1.5 – 2½ minutes or until melted.
ADD sugar, graham cracker crumbs & peanut butter……and milk if needed. Mix well spread into prepared pan.
Microwave chocolate 1.5 – 2 minutes or until melted stirring after each minute. Cool slightly; pour & spread over peanut butter mixture in pan. Cool. Cut partially through dessert to mark 48 squares. Refrigerate 1 hour or until set.
LIFT from pan, using foil handles. Cut all the way through dessert into squares.
(I used the milk…was easier to spread in pan….I’ve made this also…not bothering to line pan with foil…or not scoring before refrigerating…….served from pan…..let it sit at room temperature before cutting…about 15 – 20 minutes..…easier to cut into serving pieces).