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.

read more "15 MINUTE CHOCOLATE-WALNUT FUDGE"

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!!!

read more "No-Bake Rocky Road Bars"