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*** A WORD FROM THE KITCHEN ***
Thought I'd share with my readers a total chocolate
lover's dream recipe. It's a quite delicious CHOCOLATE
LAYERED BARS I bet you don't have in your collection yet.
Hang on to it for when your next craving creeps up. Some
people may question the pretzels but stick with me on this
one.....it makes it!
And for all my chocolate loving friends I've kept you
in mind with Marzee's Corner today too.
Enjoy!
Marzee
mailto:mz@gophercentral.com
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RECIPE: CHOCOLATE LAYER BARS
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INGREDIENTS:
1-1/2 c. finely crushed thin pretzels
3/4 c. (1-1/2 sticks) butter or margarine, melted
1 can (14 oz) sweetened condensed milk (not evaporated milk)
4 bars (4 oz) Unsweetened Baking Chocolate, broken into pieces
2 c. Campfire miniature marshmallows
1 c. Mounds Sweetened Coconut Flakes
1 c. coarsely chopped pecans
4 bars (4 oz) Semi-Sweet Baking Chocolate, broken into pieces
1 Tbsp. shortening
DIRECTONS:
Heat oven to 350 degrees. Combine pretzels and melted butter in
small bowl; press evenly into bottom of 13x9-inch baking pan.
Place sweetened condensed milk and unsweetened chocolate in
small microwave-safe bowl. Microwave at HIGH 1 to 1-1/2 minutes
or until mixture is melted and smooth when stirred. Pour over
pretzel layer in pan. Top with marshmallows, coconut and pecans;
press firmly down onto chocolate layer. Bake 25 to 30 minutes
or until lightly browned; cool completely in pan on wire rack.
Melt semi-sweet chocolate and shortening in small microwave-safe
bowl at HIGH for 1 minute or until melted when stirred; drizzle
over entire top. Refrigerate 15 minutes or until set. Cut into
bars.
Category: Desserts, Chocolate
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MARZEE's CORNER
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SO MUCH CHOCOLATE...SO LITTLE TIME:
Depending on what is added to (or removed from) the
chocolate liquor, different flavors and varieties of
chocolate are produced. Each has a different chemical
make-up, the differences are not solely in the taste.
Be sure, therefore, to use the kind the recipe calls
for, as different varieties will react differently to
heat and moisture.
* Unsweetened or Baking chocolate is simply cooled,
hardened chocolate liquor. It is used primarily as an
ingredient in recipes, or as a garnish.
* Semi-sweet chocolate is also used primarily in recipes.
It has extra cocoa butter and sugar added. Sweet cooking
chocolate is basically the same, with more sugar for
taste.
* Milk chocolate is chocolate liquor with extra cocoa
butter, sugar, milk and vanilla added. This is the most
popular form for chocolate. It is primarily an eating
chocolate.
* Cocoa is chocolate liquor with much of the cocoa butter
removed, creating a fine powder. It can pick up moisture
and odors from other products, so you should keep cocoa
in a cool, dry place, tightly covered.
* White chocolate is somewhat of a misnomer. In the
United States, in order to be legally called 'chocolate'
a product must contain cocoa solids. White chocolate does
not contain these solids, which leaves it a smooth ivory
or beige color. Real white chocolate is primarily cocoa
butter, sugar, milk and vanilla. There are some products
on the market that call themselves white chocolate, but
are made with vegetable oils instead of cocoa butter.
Check the label to avoid these cheap imitations. White
chocolate is the most fragile form of chocolate; pay close
attention to it while heating or melting it.
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