EsyRecipes

Discription:This is an easy banana dessert. No special cooking skills are required to make this delightful dessert, just melt the chocolate and dip bananas in it and freeze till it settles down. This is one of a very attractive homemade treat recipe for children. For more quick recipes for making delicious treats at home, refer to the book Simple Treats which contains dozens of easy to make recipes.
Ingredients:

• 6 bananas
• ½ cup of semi-sweet chocolate chips
• ¼ cup of chopped walnuts or peanuts
• Bamboo skewers

• Take a wide tray and spread butter paper, place all the banana pieces over there and freeze it for half an hour.
• Melt chocolate in microwave for 2 minutes.
•  Coat the freeze banana pieces into the chocolate and coat with crushed walnuts.
•  Again place the chocolate bananas on the same tray and let it freeze for at least 2 hours until become set and firm

Discription:If you’re like me and love the Snickers bar, then you have to try this great candy bar recipe that will allow you to make your own Snickers at home (only better!).

Ingredients Bottom Layer

• 1 cup milk chocolate chips
• 1/4 cup butterscotch chips
• 1/4 cup creamy peanut butter

Filling

• 1/4 cup butter
• 1 cup sugar
• 1/4 cup evaporated milk
• 1 1/2 cups marshmallow creme
• 1/4 cup creamy peanut butter
• 1 teaspoon vanilla extract
• 1 1/2 cups chopped salted peanuts

Caramel Layer

• 1 (14 ounce) package caramels
• 1/4 cup whipping cream

Icing

• 1 cup milk chocolate chips
• 1/4 cup butterscotch chips
• 1/4 cup creamy peanut butter

•  Combine the first three ingredients in a small saucepan.
•  Stir over low heat until melted and smooth.
•  Spread into bottom of lightly greased 9×13 pan.
•  Refrigerate until set (or put in deep freezer for about 20 minutes).
•  For filling, melt butter in a heavy saucepan over medium-high heat.
•  Add sugar and milk.
•  Bring to boil, boil and stir for 5 minutes.
•  Remove from the heat and stir in marshmallow creme, peanut butter and vanilla.
•  Add peanuts.
•  Spread over first layer.
•   Refrigerate until set.
•   Combine caramels and cream in saucepan, stir over low heat until melted and smooth.
•   Spread over filling layer and refrigerate until set.
•   In another saucepan combine chips and peanut butter, stir over low heat until melted and smooth.
•   Pour over caramel layer.
•   Refrigerate at least one hour (I usually do much longer before cutting).
•   Cut into 1 inch squares.
•   Store in airtight container in refrigerator (will keep a long time).

Discription:These cookies not only taste great, but look really pretty too!
Ingredients

• 2 1/4 cups all-purpose flour
• 2 large eggs
• 3/4 cup butter or margarine, softened
• 1 1/3 cups packed brown sugar
• 1 teaspoon baking soda
• 1 teaspoon vanilla
• 1 cup M&M’s (plain chocolate candy)
• 1 teaspoon salt
• 1/2 cup nuts, chopped (optional)

•  Preheat oven to 375° F.
•  Mix the brown sugar, baking soda, butter or margarine, vanilla and eggs in a large bowl until blended.
•   Stir in the remaining ingredients.
•   Drop dough with a rounded teaspoonful about 3″ apart onto a lightly greased cookie sheet. Press additional   candies into each cookie if desired.
•   Bake until light brown (about 6 to 8 minutes).
•   Cool slightly; remove to a wire rack.

Discription:Here’s a very easy recipe for chocolate marshmallow squares. They are really colorful and tasty, and will sweeten up your day!
Ingredients

• 1 (250g) bag marshmallows
• 1 cup chocolate chips
• 1/4 cup margarine
• 1/2 cup peanut butter

•  Melt the butter and peanut butter.
•  Stir in the chocolate chips.
•  Let cool.
•  Add the marshmallows.
•  Press in a 9 x 9 pan and refrigerate.
•  Cut into squares.

• 6 ounces dark chocolate (or milk chocolate)
• 1 3/4 ounces grated chocolate
• 1/2 cup ground almonds
• 1/2 cup confectioners’ sugar
• 3 tablespoons sweet butter
• 2 tablespoons almond liqueur or orange liqueur 

How to make:

•  In a double boiler, melt the dark chocolate with the liqueur; stir until well blended.
  
•  Add the butter and stir until melted.
•  Stir in the sugar and ground almonds.
•  Leave the mixture in a cool place until firm enough to roll into balls.
•  Put the grated chocolate on a plate and roll the balls in the chocolate to coat them.
•  Put the truffles in paper candy cups and chill.

Discription:It’s quick and easy to make and delicious! A perfect recipe for any time you’re craving chocolate!
Ingredients

• 14 large marshmallows
• 12 ounces (about 1 1/2 cups) semisweet chocolate, chopped
• 2 tablespoons reduced-calorie margarine
• 2/3 cup fat-free evaporated milk
• 1 2/3 cups sugar

• Coat an 8×8-inch pan with cooking spray.
  
• Stir together the sugar, margarine and evaporated milk. Bring to a boil in a sauce pan, reduce the heat to medium-low and cook for about 3 minutes, stirring constantly.
•  Stir in the marshmallows and chocolate. Remove from the heat and stir until smooth.
•  Pour into the pan and refrigerate for about 2 hours (until firm - for a firmer consistency, leave the fudge in the freezer).
•  Cut into 36 squares and serve.

Discription:This is tasty candy recipe.Tryit!
Ingredients

• 18 small rose petals
• 1 1/2 teaspoons meringue powder
• 1 cup powdered sugar, sifted
• 1/2 cup superfine sugar
• 3 tablespoons water

• Rinse the rose petals very well and lay them out to dry on paper towels. 
• In a mixing bowl, combine the water, meringue powder and powdered sugar. 
• Beat on low speed until blended, then beat on high speed for about 4-5 minutes (or until fluffy). 
• Brush this mixture on all sides of the dry rose petals and then dust them with the superfine sugar. 
• Let stands on wire rack for 24 hours to dry.