View Full Version : milk chocolate recipes
12-17-2002, 06:53 PM
wow this is my third thread I started today, usually I am such a lurker. anyway, does anyone have any good recipes using milk chocolate? My grandmother always sends me this big package of dutch candy, cookies and cheese and she sent 2 big milk chocolate letters. (in the shape of an "A" for my name) I need to cook something with it because its calling my name just sitting in my pantry and I dont want to eat it all. So I checked the recipe search but milk choc didnt pull up anything and i didnt want to pour over the 11 pages of chocolate recipes because most are made w/semisweet choc. Can anyone share any ideas?
12-17-2002, 08:50 PM
I just used Swiss milk chocolate on my first batch of almond roca. The chocolate itself tasted great, and I think it will be a nice combo with the toffee part. I do think it will be pretty sweet, compared to a darker chocolate combo...but I adore milk chocolate. I used a 1/2 pound bar for a 1/2 batch...how big are the letters?
You could also try melting them with a little shrotening or oil and then dipping all sorts of things in it, and let them set up on waxed paper. We've done pretzels, almonds, dried apricots, marshmallows, dried cranberries...and then there's also fondue...Yummmmm!
Hope this helps!
12-18-2002, 07:23 AM
I was going to suggest almond roca too. A lot of people have enjoyed making it with dark or semi-sweet chocolate, but I have always made it with milk chocolate and it's always tasted good.
If you do a search on the board for "Kit Kat Bars" you'll find another good use for milk chocolate. Kit Kat Bars are great topped with a mixture of milk chocolate and butterscotch or peanutbutter chips.
Another thing you can do is melt it and add it to your favorite chocolate frosting recipe.
12-18-2002, 07:29 AM
You can chop up the letters into little bits or chunks and use them in any recipe that calls for milk chocolate chips--cookies, bars, fudge, etc. However, won't anything you bake or make with the chocolate call your name from the pantry anyway? Not sure how cooking with it is going to save you from gobbling it up anyway..............enjoy it any way you decide to gobble it.
12-18-2002, 07:53 AM
I feel for your plight of having a bunch of milk chocolate just sitting there. You can only eat so much of it by itself and the fact that it is just THERE, saying "eat me before I get old" is nerveracking. I know if I gobbled it up (which is probably what normal people do) I'd feel really guilty so here are some more recipes I found for you. You can make these and share them with friends.
BTW. My grandmother sends me Swiss Colony Petit Fours every year. I love them, but with all of the holiday cookies floating around I sometimes feel pressured to eat the Petit Fours just to get them out of the way, even though I'd rather have a cookie.
(Obviously, these use Hershey bars which are milk chocolate too. Just weigh out the corresponding amount of your milk chocolate letters or estimate)
HERSHEY BAR PIE
1 graham cracker pie crust
1/2 C. milk
6 (1.35 oz.) Hershey bars with nuts
21 large marshmallows
1/2 (9 oz.) ctn. whipped topping
Place milk, candy bars and marshmallows in top pan of double boiler. Melt (or just use a large pan set in a pan of boiling or simmering water. Chocolate will stick and burn if pan is next to the burner). When melted, set out of water to cool completely.
Fold topping into chocolate. Pour into pie crust and chill in refrigerator for at least 3 hours or until ready to serve.
HERSHEY BAR POUND CAKE
2 C. sugar
1 C. butter
2 (5.5 oz.) cans chocolate syrup
7 (1.45 oz.) Hershey® bars, melted
1/4 tsp. salt
2 1/2 C. flour
1/2 tsp. baking soda
1 C. buttermilk
1 tsp. vanilla extract
Cream sugar and butter; add eggs 1 at a time, beating well. Add syrup and melted candy bars. Add salt to flour; stir baking soda into buttermilk and add to other ingredients alternately with flour, beginning and ending with flour. Add vanilla extract and pour into greased tube pan. Bake at 300ºF for 1 1/2 hours.
Cool in pan 10 minutes before removing. Sift confectioners' sugar over cooled cake.
HERSHEY'S CANDY BAR LOAF CAKE
8 small Hershey's milk chocolate candy bars
1 C. butter
2 C. granulated sugar
2 1/2 C. cake flour
1/4 tsp. salt
1 C. buttermilk
1 tsp. baking soda
1 C. pecans
Melt candy. Cream butter. Add sugar and cream well. Add eggs, one at a time, heating thoroughly after each addition. Pour in the melted candy. Add remaining ingredients and mix well. Bake in loaf pan or angel food pan for 70 minutes at 300ºF. No icing is needed, and a glaze is optional.
12-18-2002, 07:57 AM
This came out very yummy and got rave reviews. My 13 y.o. son's teacher asked for the recipe, so I formatted it last night for her. I even pasted in a photo of the Williams Sonoma ($20/lb) peppermint bark from their web-site.
* Exported from MasterCook *
Marbled Mint Bark
Recipe By :Adapted By JaneStarr From Susan's Recipe
Serving Size : 20 Preparation Time :0:00
Categories : candies Tried And True
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound vanilla-flavored candy coating -- cut up
3/4 cup finely crushed peppermint candies -- Or candy canes (about 6 oz)
1/3 cup semi sweet chocolate chips -- (about 6 oz)
Official directions that came with the recipe from a friend:
1. Line baking sheet with foil
2. Microwave candy coating at 100% power for 2-3 minutes, stirring every 30 seconds. When smooth, stir in crushed candies
3. Pour coating mixture onto foil to about 1/4" thickness.
4. Microwave chocolate pieces 1-2 minutes, stirring every 30 seconds until smooth. Drizzle over peppermint mixture. Gently zigzag a thin metal knife through the chocolate & peppermint layer to marble.
5. Let candy stand for several hours until firm. Or chill about 30 minutes in refrig. Peel from foil & break up into pieces.
"1 3/4 pounds"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 175 Calories; 8g Fat (42.2% calories from fat); 1g Protein; 24g Carbohydrate; trace Dietary Fiber; 5mg Cholesterol; 24mg Sodium. Exchanges: 0 Lean Meat; 1 1/2 Fat; 1 1/2 Other Carbohydrates.
NOTES : Jane's suggestions:
I like to make this in layers. It's easier to make the white layer first because it seems to harden faster. Allow plain white layer to harden. Add a chocolate layer & sprinkle crushed candies over the top (à la William Sonoma, but not $20 a pound).
I used Merkens brand vanilla wafers (no need to cup up).
You can also use any good quality white chocolate. I personally don't care for the flavor of the Wilton Candy Melts. White chocolate chips are also supposed to work.
I used all but 2 candy canes from an 8 oz. box.
I used 2 bars of (hidden) Lindt Milk chocolate because "somebody" ate all the chocolate chips.
Nutr. Assoc. : 0 0 0
12-18-2002, 06:52 PM
Thanks for the suggestions yall, I ended up making the almond roca, and it turned out sooo good. I like to bake things so that I can at least share it with friends or coworkers. If I have a big block of a chocolate letter in my pantry and I dont make something with it, there isnt much to do with it except eat on it-thats what I meant about it sitting in my pantry calling my name. Thanks for the other recipes too though, they all looked good. :)
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