Chocolate Toads Recipes

NO BAKE CHOCOLATE MACAROONS( A.K.A. CHOCOLATE FROGS!!)

Steps:

• Mix, milk, margarine, sugar& cocoa in a medium saucepan and bring to a boil.
• Add vanilla, coconut, & oats, mix thoroughly and drop from tablespoon onto wax paper or cookie sheets.
• Chill until set & enjoy!

CHOCOLATE FROGS

Steps:

• If using a flimsy silicone mold, place mold onto a stiff baking sheet (for ease of transferring to and from refrigerator).
• In a small microwave safe bowl, heat melting wafers in 30 second increments, stirring every 30 seconds, until wafers are melted and smooth.
• Add a spoonful of melted chocolate to each frog mold. Or, use a pastry bag/plastic baggie to pipe the chocolate into the mold. If needed, add a second coat to the sides of your mold, filling in any holes or thin areas. Transfer to refrigerator for 10 minutes to harden.
• Meanwhile, add peanut butter and confectioner's sugar to a bowl. Stir until combined - mixture will be thick, like a dough. Add more sugar as desired for a sweeter filling.
• Remove mold from refrigerator. Distribute peanut butter filling evenly between your frogs, gently patting down into an even layer. Leave about ⅛" of space at the top of your mold to fill in with chocolate.
• Top each frog with remaining chocolate (reheat as needed in the microwave if chocolate has solidified) and spread into an even layer. Return tray to the refrigerator and allow to chill for 20 minutes.
• Remove frogs from molds. Store in a sealed container at room temperature.

CHOCOLATE FROGS

Steps:

• Mix, milk, margarine, sugar and cocoa in a medium saucepan and bring to a boil. Add vanilla, coconut, and oats, mix thoroughly and drop from tablespoon onto waxed paper or cookie sheets. Chill until set and enjoy!

FROGS (AKA MACAROONS)

Steps:

• Line two baking sheets with waxed paper.
• In a large saucepan, stir together cocoa, sugar, milk and butter.
• Boil for 5 minutes, then remove from heat. Stir in vanilla extract, coconut and oats. Combine well.
• Drop by tablespoonfulls onto prepared cookie sheets.
• Refrigerate 1 hour or until set.
• Keep refrigerated.