December 28 - National Chocolate Candy Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Martha Washington Candy
Categories: Candy, Chocolate, Snacks, Nuts
Yield: 66 servings

1 c Butter; softened
4 c Confectioners' sugar
14 oz Can sweetened condensed
- milk
1 ts Vanilla extract
3 c Sweetened shredded coconut
2 c Chopped pecans; toasted
6 c Semisweet chocolate chips
1/4 c Shortening

In a large bowl, beat butter, confectioners' sugar, milk
and vanilla until blended. Stir in coconut and pecans.
Divide dough in half; refrigerate, covered, 1 hour.

Working with half the dough at a time, shape mixture
into 1" balls; place on waxed paper-lined baking sheets.
Refrigerate 30 minutes longer.

In top of a double boiler or a metal bowl over barely
simmering water, melt chocolate chips and shortening;
stir until smooth. Dip balls in melted chocolate; allow
excess to drip off. Return to waxed paper. Top with
additional coconut if desired. Refrigerate until set.

TO MAKE AHEAD: Store in an airtight container in the
refrigerator.

Cindi Booger, Ardmore, Alabama

Makes: about 5 1/2 dozen

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Kc Masterpiece's Chocolate Peanut Butter Ice Cream Pie
Categories: Copycat, Icecream
Yield: 12 Servings

15 Chocolate sandwich cookies
1/2 c Dry roasted peanuts
Vegetable cooking spray
4 tb Butter
3 qt Chocolate ice cream
13 oz Milk chocolate covered
- peanut butter cups (7 pkg)
8 oz Jar milk chocolate fudge
- topping
1/4 c Coffee; strong brewed
2 tb Coffee flavored liqueur

Preheat oven to 400^0F. In a food processor or blender, blend
chocolate sandwich cookies and peanuts until finely chopped. Spray 9"
pie plate with vegetable cooking spray. Reserve 1 tb cookie mixture
for garnish. In pie plate, mix butter and remaining cookie mixture by
hand. Press mixture onto bottom and up side of pie plate. Bake 8
minutes. Cool crust completely on wire rack.

Meanwhile, place chocolate ice cream in refrigerator about 40 minutes
to soften slightly. Coarsely chop milk chocolate covered peanut
butter cups. In a large bowl mix softened ice cream with chopped
peanut butter cups. Spoon ice cream mixture into cooled cookie crust.
Sprinkle reserved crumb mixture on top. Freeze until firm, at least 6
hours or overnight.To serve, let pie stand at room temperature 15
minutes for easier slicing. Meanwhile, in a 1 qt saucepan over low
heat, heat milk chocolate fudge topping until hot; stir in coffee and
liqueur until blended. Cut pie into wedges and serve with warm fudge
sauce.

Recipe FROM: <gopher://sdf.org/0/users/myst32yt/recipes/
KC#040Masterpiece#047#040s#040Chocolate#040Peanut#040Butter#040
Ice#040Cream#040Pie.txt>

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