Chocolate Peanut Butter Chips
Ice Cream Sauces Desserts and Recipes

Peanut Butter Chip
Ice Cream Sauce

1 cup Reese's Peanut Butter Chips
1/4 cup evaporated milk
2 tablespoons light corn syrup
1 tablespoon butter
1 teaspoon vanilla
Place all ingredients, except vanilla,
in a small, heavy saucepan.
Stir constantly over low heat until
chips, and butter are melted and
mixture is smooth. Remove from heat.
Stir in vanilla. Server warm over ice cream.
Makes approximately 1 cup


Peanut Butter and Jelly

1 oz Frangelico Hazelnut Liqueur
1 oz Black Raspberry Liqueur
Pour ingredients into a stainless steel shaker
over ice,shake until completely cold then pour
into an Old Fashioned glass. Sip or shoot!


Nothing takes the taste
out of peanut butter quite
like unrequited love.
Charlie Brown


Chocolate Sauce

1 cup granulated sugar
1/2 cup light corn syrup
1 egg, well beaten
2 ounces Hershey's
Unsweetened Baking Chocolate
2/3 cup evaporated milk
1 teaspoon vanilla

Combine sugar, corn syrup, and egg
in a medium saucepan. Add chocolate.
Cook over medium heat, stirring
constantly, until mixture
comes to a full boil. Boil and stir
for 3 minutes. Remove from heat.
Let stand for 5 minutes.
Gradually stir in evaporated mild
and vanilla. Serve over cake or
ice cream.
Makes approximately 2 cups.


Classic Chocolate Sauce

1/4 cup plus 2 tablespoons
Hershey's Cocoa
1 cup granulated sugar
3/4 cup evaporated milk
1/4 cup butter or margarine
1/8 teaspoon salt
1/2 teaspoon vanilla

Combine cocoa and sugar in a small saucepan.
Blend in evaporated milk. Add butter or
margarine and salt. Cook, stirring constantly,
until mixture just begins to boil. Remove from
heat. Stir in vanilla. Serve warm over
ice cream, pie, or other desserts.
Makes approximately 2 cups.


Fondue Dippers

Nut halves
Marshmallows
Pieces of cake (angel food, sponge, or pound) Ladyfingers
Fresh fruit (strawberries, pineapple chunks,
mandarin orange segments, cherries,
sliced apples, pears, peaches, or bananas)
Before making fondue, select your choice
of the listed dippers.

Fresh fruit should be well drained and
brushed with lemon juice to prevent browning.


Chocolate Bar Fondue

1 (1/2 pound) Hershey's Milk Chocolate Bar
1/3 cup light cream or evaporated milk.
Fondue Dippers

Break chocolate bar into pieces.
Place chocolate in a fondue pot or
in the top of a double boiler.
Add light cream or evaporated milk.
Stir over low heat until chocolate is
melted. Serve warm with a selection
of Fondue Dippers.
Makes approximately 1 cup.


Chocolate Chip Cocktails
1 oz Vodka
1 oz Frangelico
1 Cocktail Glass Serving
Fill a shaker half full with ice cubes.
Pour all ingredients
into shaker and shake well.
Strain drink into a Cocktail glass


Chocolate Strawberry Hot Drinks
1 oz Tequila Rose
1/2 oz Chocolate Liqueur
6 oz Hot Coffee
1 Irish Coffee Cup Serving
Blend together & serve in
coffee mug. Top with a dollop
of whipped cream.


Chocolate Raspberry Delight Cocktails
1 1/2 oz Bailey's Irish Cream
1 1/2 oz Chambord
1 Cordial Glass Serving
Serve on ice or blend
for a milk shake effect.


Hot Chocolate
Mixed Drink

6 oz milk chocolate
1 oz Rum
1 Irish Coffee Cup Serving
Serve in coffee mug


Mint Chocolate Macaroons

1-1/2 cups (9 ounces) Mint Chocolate Morsels
3 large egg whites
1/4 cup granulated sugar
2-1/4 cups (7-ounce package)
flaked or shredded coconut
Preheat oven to 350° F. Line baking sheets
with foil or parchment paper.

Microwave morsels in small, microwave-safe bowl
on high (100% power) for 1 minute; stir.
Microwave at additional 10- to 20-second intervals,
stirring until smooth. Cool to room temperature.
Beat egg whites in large mixer bowl until foamy.
Gradually add sugar; beat until stiff peaks form.
Fold in melted chocolate and coconut. Drop by rounded
tablespoon onto prepared baking sheets.

Bake for 15 to 18 minutes. Cool on baking sheets
for 5 minutes; remove to wire racks to cool completely.
Makes about 2 1/2 dozen cookies

Happiness being a dessert so sweet
May life give you more than you can ever eat.

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