Rocky Road Fudge

Rocky Road Fudge
(Vicki Cardwell/Janet Haskins)


26 oz. chocolate chips (semi-sweet) 2 cups chopped walnuts
½ lb. butter (unsalted) 10-15 large marshmallows
4 cups sugar (cut into 1/4ths and put
1 ½ cup evaporated milk in freezer)
20 large marshmallows


In a large bowl, cut butter into chocolate chips and set aside. Bring to boil sugar, evaporated milk, and 20 marshmallows. Boil 5 minutes stirring constantly. Pour over chocolate chips and butter. Stir until mixture starts to thicken and then add nuts, vanilla and frozen marshmallows. Pour into buttered 9x13 and place in refrigerator until set up.

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Cookie Exchange: Chocolate Chip Treasure Cookies

The real recipe:
Chocolate Chip Treasure Cookies
1 ½ cups graham cracker crumbs
½ cup all purpose flour
2 tsp baking powder
1 can sweetened condensed milk
½ cup butter (softened)
1 3 ½ oz can flaked coconut (1 ½ cups)*
1 12 oz package semi-sweet chocolate chips (2 cups)
1 cup chopped walnuts*


Preheat oven to 375°. Mix crumbs, flour, baking powder in bowl. Then in mixing bowl beat milk and margarine. Add crumbs mixture. Stir in coconut, chips, and nuts. Drop by teaspoonfuls onto baking sheet. Bake for 9-10 minutes.


*What I substituted and brought today:
1 ½ cups cocoa krispies for the flaked coconut

½ package of caramel bits for the chopped walnuts (although it was really sticky and hard to get off the pan...so maybe I don't recommend this one!)


Candy Cane Sprinkled
No-Roll Sugar Cookies
Prep Time: 50 min
Total Time: 3 hours 5 min
Makes: About 5 dozen medium sized cookies

1 cup granulated sugar
1 cup powdered sugar
1 cup butter or margarine, softened
¾ cup vegetable oil
2 tablespoons milk
1 tablespoon vanilla
2 eggs
4 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
½ teaspoon salt
½ cup crushed candy canes

1. In large bowl, beat 1 cup granulated sugar, the powdered sugar, butter, oil, milk, vanilla and eggs with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except ½ cup crushed candy canes. Cover; refrigerate about 2 hours or until firm.
2. Heat oven to 350°F. Place ½ cup crushed candy canes in small bowl. Shape dough into 1 ½ -inch balls. Roll balls crushed candy canes. On ungreased cookie sheet, place balls about 3 inches apart. Flatten to ¼ -inch thickness with bottom of glass. Sprinkle cookies with a little additional sugar.
3. Bake 10 to 15 minutes or until set and edges just begin to brown. Cool for one minute on pan then move to cooling rack.