Every year I try out some new recipes. This year I made lemon-pistachio refrigerator cookies. For you non-bakers that means you roll the dough into a tube about 1.5 inches across, slice it, and bake. This recipe was underwhelming. Not enough sugar. Kinda tastes like play-dough.
Next up was Mexican Chocolate refrigerator cookies. These lovelies were dark chocolate with a hint of cayenne pepper and cinnamon.
Also made the ubiquitous pretzel-and-candy thingies, and some sugar cookies.
But the hit has to be the Mocha Chewies. Amazing. Packs a luscious chocolate/coffee hit. And they are so easy I'm afraid to admit it.
1/2 c evaporated milk
1T. instant coffee (I would just a bit more)
1 c. dark chocolate pieces (get the good stuff)
1 c. marshmallow creme
1 15oz pkg Oreos or something similar, finely crushed
1 c. powdered sugar
1 c. chopped nuts (I use pecans)
1 c. semi sweet chocolate chips
1/3 c. whipping cream
Lightly grease a 9x9 inch pan. In a small sauce pan heat evap milk and coffee over low heat, stirring until coffee is dissolved. Add the dark choc and mm creme. Cook and stir until melted and smooth. Remove from heat. In a large bowl combine crushed cookies and powdered sugar. Add melted chocolate mix to cookie mix and stir until combined. REALLY combined. Stir in nuts. Spoon into the prepared pan and spread evenly to the edges.
In a micro safe bowl combine the chocolate chips and cream. Micro until barely melted. Stir smooth and fully melted. Pour over mix in the pan, spreading into an even layer. Chill about 1 hour or until set.
Cut into tiny bars, about 3/4" x 3/4". They are intense!
This is the magazine photo, but mine are just as pretty.