Valentine’s Day
February 6th, 2013 | 
Author: Found this one on Pinterest… the picture makes these look way too enticing! Might make these for the dinner on Sunday but haven’t decided what else to take??? Anyone else making anything special?
Valentine’s Cookies Bars
Preheat your oven to 350 degrees F. Spray a 9×9-inch square baking dish with cooking spray. Set aside.
In a large bowl, combine:
One 16.5-oz. roll refrigerated sugar cookie dough, at room temperature
1/2 cup semi-sweet chocolate chips
1/2 cup peanut butter chips
1 cup M&M’s chocolate candies
1/2 cup macadamia nuts, chopped
Thoroughly mix ingredients together with your hands.
Press the mixture into the prepared baking dish, and distribute the dough evenly. There will be some “extra” goodies at the bottom of your mixing bowl. Top the bars with the extra candies, nuts, chocolate chips and peanut butter chips.
Bake in the preheated oven for 22-25 minutes, or until the edges are golden brown. Let the bars cool completely before cutting into squares.
I love that different ingredients can be used to reflect differing tastes or even holidays! Use green M&M’s for St. Patty’s day or chocolate chip cookie dough for a more chocolatey bar. Be creative! Enjoy!
Posted in * Recipe Requests
These are amazingly delicious! I use a different method – I melt the chocolate, butter, and cream or half & half together over a double boiler.
GHIRARDELLI SINFUL CHOCOLATE TRUFFLES
INGREDIENTS:
1/4 cup heavy whipping cream
2 bars (8 ounces total) bittersweet chocolate baking bars, broken in 1/4-inch pieces (recommended: Ghirardelli)
6 tablespoons unsalted butter, cut into small pieces
1/3 cup Ghirardelli unsweetened cocoa
DIRECTIONS:
In a small saucepan, bring the cream to a simmer. Remove from the heat and stir in the chocolate and butter. In a medium sized skillet, bring 1/2 inch of water to a slow simmer. Set the saucepan in the skillet over low heat. Stir mixture just until chocolate has completely melted. Remove from heat. Pour the chocolate mixture into a shallow bowl. Cool, cover and refrigerate until firm, at least 2 hours.
Pour the cocoa into a pie plate. (I use a medium/small bowl). Line an airtight container with waxed paper. Dip a melon baller or small spoon into a glass of warm water and quickly scrape across the surface of the chilled truffle mixture to form a rough 1-inch ball. Drop the ball into the cocoa. Repeat with the remaining truffle mixture. Gently shake the pie plate to coat truffles evenly. Transfer truffles to the prepared container, separating layers with additional waxed paper. Cover tightly and refrigerate up to 2 weeks, or freeze up to 3 months.
Yield: 30 truffles
Recipe courtesy Ghirardelli Chocolate Company
Show: Food Network Challenge
Episode: Chocolate Festival Fantasies
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_26147,00.html
Those sure do sound good Meryl! Thank you for sharing…so many recipes, so little time!
Mmmmm…. I volunteer to taste test both recipes!