German Chocolate Cookies - Handle the Heat

German Chocolate Cookies

For the cookies:

1 1/4 cups (5.6 ounces) all-purpose flour
1/3 cup unsweetened Dutch-process cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1 stick (4 ounces) unsalted butter, at cool room temperature
3/4 cup lightly packed dark brown sugar
1/4 cup granulated sugar
1 large egg
1 large egg yolk
1/2 teaspoon vanilla extract
1 cup semisweet chocolate chips

For the topping:

1/2 cup evaporated milk
1/2 cup granulated sugar
1 large egg yolk
4 tablespoons (2 ounces) unsalted butter
1/2 teaspoon vanilla extract
1/2 heaping cup sweetened shredded coconut
1/2 cup chopped pecans
2 ounces semisweet chocolate, melted

Directions

For the cookies:

Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.

In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt.

In the bowl of an electric mixer, beat the butter, brown sugar, and granulated sugar on medium-high speed until well combined and smooth. Add the egg, egg yolk, and vanilla and beat until combined. On low speed gradually add the flour mixture. Fold in the chocolate chips with a rubber spatula.

Using a medium spring-loaded cookie scoop, drop the dough by 1 1/2 tablespoon rounds onto the prepared baking sheets

Bake for about 10 minutes, or until the cookies are set. Let cool on baking sheets for 10 minutes before removing the cookies to wire racks to cool completely.

For the topping:

In a small saucepan set over medium heat combine the milk, sugar, egg yolk, and butter. Cook, stirring frequently, until the mixture has thickened, about 10 minutes. Remove from heat and stir in the vanilla, coconut, and pecans. Let cool until thick enough to spread on top of the cooled cookies.

Drizzle the melted chocolate all over the cookies. Let everything set for at least 15 minutes before serving. Cookies are best served the day they’re made.

http://www.handletheheat.com/german-chocolate-cookies/

Reeses Chocolate Peanut Butter Rice Krispie Treats - Recipe Snobs

     6 cups Cocoa Krispies Cereal

     16-18 Reeses Peanut Butter Cups, diced

     5 Tbs butter or margarin
     3 Tbs light karo syrup
     1 (10 ounce) package plus 2 heaping cups miniature marshmallows
     1/3 cup peanut butter
     1/2 cup chocolate chips

In a large bowl, combine cereal and diced Reeses. Set aside. Spray a 9 x 13 in. pan with cooking spray and set aside.

In a large pot melt butter over low heat. Add karo syrup and marshmallows and stir continuously until mixture is smooth. Remove from heat and add cereal mixture into the pot and fold together just until cereal is evenly coated. (Peanut butter cup pieces will fall apart as you fold together your ingredients, so don’t over mix this.) Press mixture into the sprayed 9 x 13 in. pan. Set aside.

In a small microwave safe bowl, add peanut butter. Microwave for 30 second to a minute to melt. Set aside to let cool slightly. In a separate small microwave safe bowl, melt chocolate at 30 second intervals, stir between intervals, until smooth. Set aside to let cool slightly.

When peanut butter is cool enough to handle, transfer into a small zip lock bag. Clip a small piece out of the corner and pipe onto rice krispie treats, zig-zagging back and forth. Repeat steps with chocolate, placing in a small zip lock bag, and piping over the peanut butter. Either let treats sit at room temperature to allow chocolate to set up, or you can pop the pan into the fridge for about 5 minutes to speed up the process. Cut and serve.

Makes a 9 x 13 in. sheet of treats.