Chocolate Munchies Recipes

CHOCOLATE PEANUT BUTTER MUNCHIES

Steps:

• Line 2 baking sheets with waxed paper; set aside. Combine cereal and pretzels in large bowl; set aside.
• Combine butter, peanut butter and chocolate chips in bowl. Microwave 45 seconds; stir. Continue microwaving 15-45 secondsuntil butter and chocolate are melted. Stir until smooth.
• Immediately pour chocolate mixture over cereal in bowl; stir until well coated. Spread mixture evenly into single layer on prepared baking sheets. Refrigerate 20 minutes to set.
• Break mixture into bite-sized pieces; place half of mixture into each plastic food bag. Pour 1/2 cup powdered sugar into each bag; seal bags. Shake bags until mixture is well coated. Place 1/2 cup chocolate pieces in each bag. Seal bags; carefully shake to distribute chocolate pieces.
• Store in sealed bags or container with tight-fitting lid in refrigerator up to 4 weeks.

CHOCOLATE MUNCHIES

Steps:

• Preheat oven to 350.
• Grease cookie sheet.
• Melt chocolate chips in top of double boiler over hot water.
• Add marshmallows and water.
• Stir until melted.
• Remove from heat and set aside.
• Sift together already sifted flour, sugar, salt and baking soda.
• Slowly blend butter, brown sugar, egg, almond extract and vanilla into sifted ingredients.
• Mix well.
• Stir oats, pecans and melted chocolate into batter.
• Blend thoroughly.
• Drop dough by teaspoonfuls, 2 inches apart onto prepared cookie sheet.
• Bake 12-15 minutes.
• Remove from cookie sheet immediately and cool an rack.
• shake off excess Bits 'o Brickle.

CHOCOLATE MUNCHIES

Steps:

• 1. Preheat oven to 350; Grease cookie sheet.
• 2. Melt chocolate chips in top of double boiler over hot water.
• 3. Add marshmallows and water; Stir until melted.
• 4. Remove from heat and set aside.
• 5. Sift together already sifted flour, sugar, salt and baking soda.
• 6. Slowly blend butter, brown sugar, egg, almond extract and vanilla into sifted ingredients; Mix well.
• 7. Stir oats, pecans and melted chocolate into batter; Blend thoroughly.
• 8. Drop dough by teaspoonfuls, 2 inches apart onto prepared cookie sheet.
• 9. Bake 12-15 minutes; Remove from cookie sheet immediately and cool an rack.

CHOCOLATE-PEANUT BUTTER MUNCHIES

Steps:

• Cover 2 cookie sheets with waxed paper. In very large bowl, mix cereal and pretzels.
• In medium microwavable bowl, microwave butter, peanut butter and chocolate chips uncovered on High 45 seconds. Stir; microwave 15 to 45 seconds longer or until mixture can be stirred smooth. Immediately pour over cereal mixture, stirring until evenly coated. Spread mixture evenly on cookie sheets. Refrigerate uncovered about 20 minutes or until set.
• Break into bite-size pieces. Divide mixture evenly into 2 resealable 1-gallon food-storage plastic bags. Add 1/2 cup powdered sugar to each bag. Seal and shake each bag until well coated. Add 1/2 cup candies to each bag. Seal and gently shake each bag to mix. Store in sealed bags in refrigerator up to 4 weeks.

MEADOW MUNCHIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix flour and baking soda together in a bowl.
• Beat butter, white sugar, brown sugar, and vanilla extract in a bowl with an electric mixer until fluffy. Beat egg into the mixture using a wooden spoon. Stir in flour mixture until fully combined. Fold chocolate chips, pecans, and white chocolate into the dough.
• Drop dough by rounded teaspoonfuls onto 4 ungreased baking sheets.
• Bake in the preheated oven until golden brown, about 12 minutes.