Munchable Crunchable Kissables Chocolate Candies Mix Recipes

CHOCOLATE EXPLOSION CANDIES

Steps:

• In a microwave-safe container, melt the chocolate on high in 30 second increments, stirring in between until the chocolate is completely melted. Pour chocolate into the molds to coat. Tip over to drain off excess to create a chocolate shell. Place the molds in freezer for 2 minutes to harden. Remove from the freezer and fill just shy of the top with the popping rock candies. Reheat the leftover chocolate in the microwave until melted through and place in a piping bag. Pipe the chocolate over the top of the mold and shake or tap to level. Place the molds back into the freezer for 3 minutes. Turn out onto wax paper and pop out the candies from their molds. Store at room temperature.

HERSHEY'S KISSABLES CANDIES CHOCOLATE BISCOTTI

Steps:

• 1. Heat oven to 350 degrees. Lightly grease cookie sheet, and set aside.
• 2. Beat butter until creamy. Gradually beat in granulated sugar. Add eggs, almond and vanilla extracts; beat until blended.
• 3. Stir together flour, cocoa, almonds, and baking powder; gradually beat into butter mixture until thouroughly blended.
• 4. Shape dough on lightly floured surface into 2 (9-inch long) rolls. Place rolls on prepared cookie sheet; flatten slightly.
• 5. Bake 20 to 25 minutes or until toothpick inserted near the center comes out clean. Cool on cookie sheet on wire rack for 1 hour.
• 6. Heat oven again to 350 degrees. Cut each roll diagonally into 1/2 inch-thick slices. Place slices, cut side down, on ungreased cookie sheet. Bake 12 to 15 minutes or until cookies are dry and crisp. Transfer cookies to wire rack, cool completely.
• 7. Stir together powdered sugar and milk; stir until smooth. If necessary, add additional milk, 1/2 teaspoon at a time, until desired consisency. Drizzle over cookies. Before drizzle sets, place 3 to 4 Kissables on each cookie. Allow drizzle to set.
• 8. Enjoy!
• * To toast almonds: Spread almonds on cookie sheet. Bake at 350 degrees stirring ocasionally, 8 to 10 minutes or until lightly browned; remove from cookie sheet immediatelyand cool completely.

EASY CHOCOLATE COOKIE BARS WITH CAKE MIX

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
• Combine cake mix, eggs, and oil in a bowl using an electric mixer until well blended, 1 to 2 minutes. Set aside 1/3 of the mixture; press remaining mixture into the bottom of the prepared pan to form a crust.
• Combine sweetened condensed milk, chocolate chips, and margarine in a microwave-safe bowl. Melt in the microwave in 30 second intervals, stirring and checking for completion, about 2 minutes. Pour evenly over the crust. Drop teaspoonfuls of the reserved crust mixture on top.
• Bake in the preheated oven until golden brown, 20 to 25 minutes. Cool completely before cutting into bars.

MUNCHABLE, CRUNCHABLE KISSABLES CHOCOLATE CANDIES MIX

Steps:

• Heat oven to 275°F Grease large roasting pan (OR two 13x9x2-inch baking pans). Place popcorn, pretzels and peanuts in prepared pan.
• Combine toffee bits and corn syrup in heavy medium saucepan. Cook over medium heat, stirring constantly, until toffee is melted (about 12 minutes). Pour over popcorn mixture; stir until evenly coated.
• Bake 30 minutes, stirring frequently. Remove from oven; stir every 2 minutes or until slightly cooled. Cool completely. Stir in candies. Store in tightly covered container in cool, dry place. About 12 cups popcorn mix.