Rocky Mountain Recipes 12-14-09 | TheFencePost.com
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Rocky Mountain Recipes 12-14-09

3/4 c. Butter

3 c. Sugar

2/3 c. Evapotated milk

12 oz. Chocolate chips

1 (7 oz) jar Marshmallow cream

1 t. Peppermint extract

3/4 c. Candy canes, crushed, plus some for topping

In a large saucepan over medium heat, melt butter, sugar and milk. Bring to a boil and cook for 5 minutes, stirring constantly. Stir in chocolate chips until melted. Add marshmallow cream, peppermint extract and crushed candy canes. Pour into a greased 9-by-13-inch pan. Sprinkle with extra candy canes. Cool at room temperature. Cut into small pieces then cover and store in refrigerator or freezer.

Marcey Dyer • Pierce, Colo.

3/4 c. Butter

3 c. Sugar

2/3 c. Evapotated milk

12 oz. Chocolate chips

1 (7 oz) jar Marshmallow cream

1 t. Peppermint extract

3/4 c. Candy canes, crushed, plus some for topping

In a large saucepan over medium heat, melt butter, sugar and milk. Bring to a boil and cook for 5 minutes, stirring constantly. Stir in chocolate chips until melted. Add marshmallow cream, peppermint extract and crushed candy canes. Pour into a greased 9-by-13-inch pan. Sprinkle with extra candy canes. Cool at room temperature. Cut into small pieces then cover and store in refrigerator or freezer.

Marcey Dyer • Pierce, Colo.

3/4 c. Butter

3 c. Sugar

2/3 c. Evapotated milk

12 oz. Chocolate chips

1 (7 oz) jar Marshmallow cream

1 t. Peppermint extract

3/4 c. Candy canes, crushed, plus some for topping

In a large saucepan over medium heat, melt butter, sugar and milk. Bring to a boil and cook for 5 minutes, stirring constantly. Stir in chocolate chips until melted. Add marshmallow cream, peppermint extract and crushed candy canes. Pour into a greased 9-by-13-inch pan. Sprinkle with extra candy canes. Cool at room temperature. Cut into small pieces then cover and store in refrigerator or freezer.

Marcey Dyer • Pierce, Colo.

3/4 c. Butter

3 c. Sugar

2/3 c. Evapotated milk

12 oz. Chocolate chips

1 (7 oz) jar Marshmallow cream

1 t. Peppermint extract

3/4 c. Candy canes, crushed, plus some for topping

In a large saucepan over medium heat, melt butter, sugar and milk. Bring to a boil and cook for 5 minutes, stirring constantly. Stir in chocolate chips until melted. Add marshmallow cream, peppermint extract and crushed candy canes. Pour into a greased 9-by-13-inch pan. Sprinkle with extra candy canes. Cool at room temperature. Cut into small pieces then cover and store in refrigerator or freezer.

Marcey Dyer • Pierce, Colo.

3/4 c. Butter

3 c. Sugar

2/3 c. Evapotated milk

12 oz. Chocolate chips

1 (7 oz) jar Marshmallow cream

1 t. Peppermint extract

3/4 c. Candy canes, crushed, plus some for topping

In a large saucepan over medium heat, melt butter, sugar and milk. Bring to a boil and cook for 5 minutes, stirring constantly. Stir in chocolate chips until melted. Add marshmallow cream, peppermint extract and crushed candy canes. Pour into a greased 9-by-13-inch pan. Sprinkle with extra candy canes. Cool at room temperature. Cut into small pieces then cover and store in refrigerator or freezer.

Marcey Dyer • Pierce, Colo.

3/4 c. Butter

3 c. Sugar

2/3 c. Evapotated milk

12 oz. Chocolate chips

1 (7 oz) jar Marshmallow cream

1 t. Peppermint extract

3/4 c. Candy canes, crushed, plus some for topping

In a large saucepan over medium heat, melt butter, sugar and milk. Bring to a boil and cook for 5 minutes, stirring constantly. Stir in chocolate chips until melted. Add marshmallow cream, peppermint extract and crushed candy canes. Pour into a greased 9-by-13-inch pan. Sprinkle with extra candy canes. Cool at room temperature. Cut into small pieces then cover and store in refrigerator or freezer.

Marcey Dyer • Pierce, Colo.


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