INGREDIENTS

• 1 pound semisweet chocolate, chopped fine
• 2 ounces unsweetened chocolate chopped fine
• 1/2 tsp baking soda
• 1/8 tsp salt
• 1 (14-ounce) can sweetened condensed milk
• 1 tbsp vanilla extract
• 2 cups walnuts, chopped coarse

PROCEDURES

1. Cut 12-inch length extra-wide heavy duty aluminum foil; fold edges back to form 7 1/2-inch width.  With folded sides facing down, fit foil securely into bottom and up sides of 8-inch square baking pan, allowing excess to overhang pan sides.  Spray foil with vegetable oil spray.
2. Toss chocolates, baking soda, and salt in medium heatproof bowl until baking soda is evenly distributed.  Stir in sweetened condensed milk and vanilla.  Set bowl over 4-quart saucepan containing 2 cups simmering water.  Stir with rubber spatula until chocolate is almost fully melted and few small pieces remain,2 to 4 minutes.
3. Remove from heat and continue to stir until chocolate is fully melted and mixture is smooth, about 2 minutes.  Stir in walnuts.  Transfer fudge to prepared pan and spread in even layer with spatula. Refrigerate until set,about 2 hours.
4. Remove fudge from pan using foil sling and cut into squares.

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My kids love to eat my home-made no-bake rocky road bars.  Combination flavor of rocky road ice cream with the crunch of graham crackers.

So easy, no baking.  Your kids will surely love this. 

They can also help you by doing this easy step-to-step procedures.

INGREDIENTS:

• 6 whole graham crackers, broken into 1-inch pieces
• 2 1/2 cups lightly packed mini marshmallows
• 1 cup whole almonds(*peanut) toasted and chopped coarse
• 4 tbsp unsalted butter
• 8 ounces semisweet chocolate, chopped coarse
• 2 tbsp light corn syrup

PROCEDURES:

1. Line 8-inch square baking pan with foil sling and grease foil.  Toss graham crackers pieces,1 cup marshmallows, and almonds together in large bowl and set aside.
2. Melt butter in medium saucepan over low heat.  Add remaining 1 1/2 cups marshmallows and cook, stirring constantly, until melted and smooth, about 2 minutes.  Stir in chocolate and corn syrup and continue to cook, stirring constantly, until incorporated, about 30 seconds.
3. Working quickly, pour chocolate mixture over graham cracker mixture and fold gently until evenly coated.
4. Scrape mixture into prepared baking pan and press evenly into pan with greased spatula.
5. Refrigerate bars until firm, about 2 hours.
6. Remover bars from pan using foil sling, cut into squares, and serve.

MERIENDA TIME.  

GOOD FOR SNACKS AND PARTIES TOO!!!

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I love brownies and I wonder what will happen if I combine my fave chewy caramel and chocolate brownies.

10 minutes HOMEMADE CARAMEL INGREDIENTS:

• 1/4 cup plus 2 tablespoons heavy cream
• 1/4 tsp salt
• 1/4 cup water
• 2 tbsp light corn syrup
• 1 1/4 cups(8 3/4 ounces) sugar
• 2 tbsp unsalted butter
• 1 tsp vanilla extract

STEP BY STEP:
  

CENTER SUGAR. Pour granulated sugar into center of saucepan, making sure granules don't touch sides.

DAMPEN WITH SPATULA.  Gently stir with clean spatula until sugar is damp.  Cover until mixture boils and sugar dissolves completely; remove lid.

PALE GOLDEN. Cook until bubbles show faint golden color, then lower heat.  Full gold bubbles mean you've gone too far.

LIGHT AMBER. Cook for 1 to 3 minutes more, until mixture is light amber(the color of honey).  Remove the pan from heat.

MEDIUM AMBER.  Add cream, butter, and vanilla, which will cause caramel to turn a darker shade of amber.  And set aside.

BROWNIES INGREDIENTS:

• 3/4 cup(3 3/4 ounces) all-purpose flour
• 1/2 teaspoon baking powder
• 8 tablespoons unsalted butter, cut into 1-inch pieces
• 4 ounces bittersweet chocolate, chopped
• 2 ounces unsweetened chocolate, chopped
• 2 large eggs
• 1 cup(7 ounces) sugar
• 1/4 teaspoon salt
• 2 teaspoons vanilla extract
• 2/3 cup chopped pecans (or walnut, or peanut)
• 1/3 cup(2 ounces) semisweet chocolate chips

GARNISH

• 25 pecan halves, toasted or peanuts or walnut

PROCEDURE

1. Adjust oven rack to lower-middle position and heat oven to 325 degrees.  Line 9-inch square baking pan with aluminum foil, allowing extra foil to hang over edges of pan.  Spray foil-lined pan with vegetable oil spray.  Combine flour and baking powder in small bowl and set aside.
2. Melt butter and bittersweet and unsweetened chocolates in heatproof bowl set over saucepan of barely simmering water, stirring occasionally until smooth; set aside to cool.  When chocolate has cooled slightly, whisk eggs in large bowl, add sugar, salt, and vanilla, and whisk until incorporated.  Whisk melted chocolate mixture into egg mixture.  Add flour mixture and stir until almost combined.  Stir in chopped pecans and chocolate chips.
3. Distribute half of brownie batter in pre-pared baking pan.  Drizzle 1/4 cup of caramel over brownie batter.  Drop remaining brownie batter over caramel layer; spread evenly and into corners of pan.  Drizzle 1/4 cup caramel over top.  Using tip of butter knife, swirl caramel and batter.  Bake brownies until toothpick inserted into  center comes out with few moist crumbs attached, 34-45 minutes.  Let it cool to room temperature on wire rack, 1 to 2 hours.
4. Heat remaining caramel(you should have about 3/4 cup) in a microwave until hot and pourable but still thick, 45 to 60 seconds, stirring once or twice.  Pour caramel over brownies and using rubber spatula, spread caramel to cover surface.  Refrigerate brownies uncovered until fully chilled,at least 2 hours or overnight.
5. Remove brownies from baking pan by lifting foil sling.  Cut into 25 evenly sized squares.  Press pecan  half gently onto surface of each brownie.  Serve brownies chilled or at room temperature.

Credit/Source to chocolate desserts book

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