Type what you have

Ingredients

• ✓ milk chocolate
• plastic mold

Instructions

1. 1 Place 3/4 of the milk chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted and reaches a temperature of 113 degrees F (46 degrees C), about 5 minutes. Remove from the heat.
2. 2 Add remaining milk chocolate and stir until smooth and the temperature cools to 86 degrees F (30 degrees C).
3. 3 Spread one layer of chocolate evenly inside the mold halves using a pastry brush; refrigerate for 10 minutes. Brush on another layer of chocolate and chill for 10 minutes. Brush a third time and chill for a final 10 minutes.
4. 4 Unmold the egg halves carefully and trim the edges with a sharp knife. Brush the edges with a little melted chocolate, then carefully bring two halves together to form a single egg. Set back in the mold carefully and chill until set, 10 to 15 minutes.

By liz

Ingredients

• ✓ milk chocolate
• potato chip

Instructions

1. 1 Place about 3/4 of the chocolate into a heat safe bowl, and place over the top of a pan of simmering water. If you have a double boiler, use that. Heat, stirring occasionally until the chocolate has melted, then continue to heat the chocolate to 110 degrees F (43 degrees C), stirring occasionally. You may use a meat thermometer if your candy thermometer does not go that low.
2. 2 As soon as the melted chocolate reaches temperature, remove it from the heat, and stir in the remaining chopped chocolate until melted. Continue stirring until the chocolate has cooled to 90 degrees F (32 degrees C). Touching a dab of chocolate to your lip will feel cool.
3. 3 Use tongs to dip potato chips one at a time into the chocolate. Place on waxed paper starting at the point farthest from you and working your way in so as not to drip on your finished chips. Cool until set. You may refrigerate if you like.

By JAZZYTINA

Ingredients

• ✓ milk chocolate
• milk
• cherry

Instructions

1. 1 Using a double boiler, heat the chocolate until melted. Stir in milk, using enough to make the chocolate smooth.
2. 2 Holding the cherries by their stems, dip them one by one into the chocolate mixture.
3. 3 Place the coated cherries on wax paper until the chocolate has dried.

By Ashlee Young

Ingredients

• ✓ milk chocolate
• milk
• sugar cookie mix
• cashew

Instructions

1. 1 In a small saucepan combine 3/4 cup of the candies and milk. Melt over low heat, stirring until smooth. Remove from heat.
2. 2 Prepare cookie mixes according to package directions. Stir melted chocolate into half the dough. Form chocolate dough into two 12-inch long rolls about 1 inch in diameter. Wrap in wax paper or foil. Chill until firm, about 2 hours.
3. 3 Divide plain dough in half. On a well-floured surface, roll each plain half out to a 12 x 6 inch rectangle. Place a chocolate roll on long edge. Roll up, pressing doughs lightly together so plain dough encases chocolate roll. Repeat with remaining dough.
4. 4 Wrap each roll in wax paper or foil. Chill about 2 hours until firm. Preheat oven to 375 F (190 C).
5. 5 Cut each roll into 1/4 inch slices. Place 2 slices so they are touching on greased baking sheet. In the center of each chocolate circle, place one of the remaining candies for eye. Where the slices touch, place a cashew to form nose.
6. 6 Bake until the plain cookie is lightly browned, 8 to 10 minutes. Cool cookies on baking sheets 2 to 3 minutes. Remove and cool on wire racks.

By Martha

Ingredients

• ✓ milk chocolate
• sugar cone
• marshmallow
• aluminum foil

Instructions

1. 1 Build a campfire and allow the fire to burn until it has accumulated a bed of coals. Rake the coals into a flat bed on one side of the fire.
2. 2 Divide chocolate bar into 12 pieces.
3. 3 Fill each cone with 2 tablespoons marshmallows and 2 chocolate pieces.
4. 4 Wrap each filled cone in foil and place on the campfire, indirectly over the heat and cook until gooey and melted, about 5 minutes, rotating halfway through.

By NicoleMcmom

Ingredients

• ✓ milk chocolate
• angel food cake
• instant chocolate pudding mix
• whipped topping

Instructions

1. 1 Tear angel food cake into bite size pieces into a 9x13 inch cake pan (preferably glass).
2. 2 Prepare chocolate pudding as directed on package. Gently spread over the top of cake pieces, spreading to edges of pan.
3. 3 Carefully spread whipped topping over chocolate pudding, spreading to edges of pan and taking care not to mix with pudding.
4. 4 Using a cheese grater or vegetable peeler, grate chocolate bar over the whipped topping.
5. 5 Chill until ready to serve, at least one hour.

By Lmdinco

Ingredients

• ✓ milk chocolate
• miniature marshmallow
• milk
• whipping cream
• graham cracker crust

Instructions

1. 1 Melt marshmallows with milk in a microwave-safe container in a microwave in 30-second increments, stirring between each, until smooth. Slowly add chocolate and stir until completely melted.
2. 2 Beat whipping cream in a separate bowl using a mixer until thick. Stir into chocolate mixture. Pour into pie crust.
3. 3 Cover and refrigerate for 4 hours.

By Jill

Ingredients

• ✓ milk chocolate
• graham cracker crumb
• coconut
• margarine
• sweetened condensed milk

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease an 8x8-inch baking dish.
2. 2 In a medium bowl, stir together graham cracker crumbs and coconut. Pour in condensed milk and melted margarine, and mix until well blended. Press mixture evenly into the prepared pan.
3. 3 Bake for 10 to 12 minutes in the preheated oven. Remove and let cool. Melt chocolate bars in a microwave or over a double boiler, stirring occasionally until smooth. Spread over cooled bars, chill and cut into squares.

By Diane

Ingredients

• ✓ milk chocolate
• butter cookie
• mascarpone cheese
• irish cream liqueur
• white chocolate
• dark chocolate

Instructions

1. 1 Combine crushed cookies, mascarpone cheese, and Irish cream liqueur in a bowl; mix well.
2. 2 Line a baking sheet with parchment paper. Use a small cookie scoop to portion cookie mixture and roll into twenty 1-inch balls. Arrange on the prepared baking sheet and chill in the refrigerator for about 45 minutes, or in the freezer for 15 to 20 minutes.
3. 3 Place white chocolate chips in a microwave-safe bowl. Heat 10 to 15 seconds at a time, stirring well between each interval. Continue to heat and stir until the white chocolate is almost fully melted, then stir well to fully melt the chips until smooth.
4. 4 Dip cheesecake balls into melted white chocolate and return to the refrigerator to chill until chocolate has hardened completely, 40 to 50 minutes.
5. 5 Place dark chocolate chips in a small microwave-safe bowl. Heat 10 to 15 seconds at a time, stirring well between each interval. Continue to heat and stir until the white chocolate is almost fully melted, then stir well to fully melt the chips until smooth.
6. 6 Drizzle dark chocolate over chilled cheesecake balls. Allow to set, about 30 minutes.

By coachchris

Ingredients

• ✓ milk chocolate
• miniature marshmallow
• milk
• heavy cream
• pie shell

Instructions

1. 1 Heat marshmallows, bar chocolate, and milk in a saucepan over low heat until marshmallows and chocolate are melted, stirring constantly. Cool completely.
2. 2 Beat heavy cream in a large bowl until stiff peaks form. Gently fold cooled chocolate mixture into whipped cream until well combined. Pour into pie shell. Refrigerate until set, about 3 hours.

By cookerboy2222

Ingredients

• ✓ milk chocolate
• strawberry
• white sugar
• heavy cream
• vanilla sugar
• rice

Instructions

1. 1 Combine strawberries and sugar and set aside to macerate.
2. 2 Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add vanilla sugar gradually, continuing to beat until soft peaks form. Fold in macerated strawberries and rice. Sprinkle with grated chocolate.

By Tinkerbell

Ingredients

• ✓ milk chocolate
• whiskey
• pecan
• dark chocolate
• sweetened condensed milk
• butter
• salt

Instructions

1. 1 Pour whiskey into a small bowl, add pecan halves, and allow them to soak in the whiskey for about 3 hours.
2. 2 Line 8-inch square pan with aluminum foil. Cut 2 pieces of foil about 14 inches long, and cut or fold each to an 8- inch width. Cover the bottom and 2 sides of the pan from left to right with 1 piece of foil. Use the remaining foil piece to cross the first layer of foil from top to bottom of the pan. Press foil firmly into the corners, and fold any excess over the sides of the pan. You will now have a double foil sling to lift the finished fudge from the pan.
3. 3 Drain pecans, reserving 2 ounces of the whiskey, and set aside.
4. 4 Place milk and dark chocolate in the top of a double boiler over 1 inch of simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, smooth, and shiny, about 5 minutes.
5. 5 Remove melted chocolate from the heat and slowly pour in sweetened condensed milk, stirring until well blended. Add melted butter and salt, stirring continuously. Mix in reserved whiskey and stir until mixture is creamy and smooth.
6. 6 Pour into the prepared pan. Use an offset spatula to spread smoothly and evenly. Arrange 16 pecans on top, in 4 rows of 4 pecans each. Refrigerate until firm, at least 2 hours.
7. 7 Use the foil sling to lift the fudge from the pan. Place the fudge on a cutting board and cut into 16 pieces with a bench scraper or sharp knife.

By Bibi

Ingredients

• ✓ milk chocolate
• butter
• brown sugar
• corn syrup
• sweetened condensed milk
• vanilla extract
• butter

Instructions

1. 1 Grease an 8 x 8 inch square pan.
2. 2 In a heavy 4 quart saucepan melt butter over medium heat; add brown sugar, corn syrup and milk. Stirring constantly, heat to 242 to 248 degrees F (116 to 120 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Remove from heat and stir in vanilla extract. Pour into prepared pan.
3. 3 When caramel has cooled and set, cut into 1 inch squares. Chill in refrigerator until firm.
4. 4 Melt chocolate with 1 tablespoon butter in the top of a double boiler or in a bowl in the microwave. Stir until smooth.
5. 5 Dip caramel squares in chocolate and place on wax paper to cool.

By Cheryl Johnson

Ingredients

• ✓ milk chocolate
• chocolate cake mix
• coffee liqueur
• chocolate mousse mix
• chocolate covered english toffee
• whipped topping

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round cake pans.
2. 2 Prepare cake mix according to package directions. Pour batter into the prepared pans.
3. 3 Bake at 350 degrees F (175 degrees C) for 30 minutes. Let cake cool slightly then pierce cakes with a fork. Pour the coffee liqueur gradually over the three cake layers.
4. 4 Prepare the chocolate mousse according to the package directions. Let chill in the refrigerator.
5. 5 Once cake is cool break it into pieces. Layer cake pieces, chocolate mousse, crushed butter toffee candy bars, and whipped topping 1/3 at a time in a large glass bowl. Grate the chocolate candy bar over the top. Let chill in refrigerator for several hours before serving.

By Sue Cauch

Ingredients

• ✓ milk chocolate
• heavy cream
• white sugar
• strawberry extract
• milk
• strawberry sandwich cookie
• strawberry

Instructions

1. 1 Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add sugar gradually, continuing to beat until soft peaks form. Mix in strawberry extract. Spread a little strawberry cream on the bottom of a rectangular dish.
2. 2 Pour milk into a bowl and dip each side of the Oreo into the milk for a couple of seconds then shake off excess.
3. 3 Sandwich cookies together with a heaped teaspoon of strawberry cream each. Lay them into the dish, working lengthwise about 10 across the dish. Continue laying cookies into the dish to create about 4 rows.
4. 4 Cover the top and sides of the cookies with the rest of the cream. Sprinkle grated chocolate on top.
5. 5 Place a sheet of parchment paper over the top of the cake to prevent it from sticking. Cover icebox cake and dish with aluminum foil.
6. 6 Refrigerate until cookies have turned soft, at least 8 hours to overnight. Garnish with strawberries before serving.

By shazzieau

Ingredients

• ✓ milk chocolate
• heavy cream
• water
• instant coffee powder
• vanilla extract
• sugar

Instructions

1. 1 Combine chocolate and heavy cream in a nonstick saucepan over medium heat. Stir until chocolate is melted and mixture is smooth.
2. 2 Mix in hot water, coffee powder, vanilla, and sugar. Continue to heat, stirring frequently, until fondue is smooth.

By Sara

Ingredients

• ✓ milk chocolate
• corn chip
• sugar
• corn syrup
• peanut butter

Instructions

1. 1 Gather the ingredients.
2. 2 In a greased 10 x 15 inch pan, place the corn chips.
3. 3 In a saucepan, bring the sugar and corn syrup to a boil over medium heat. Remove from heat and stir in the peanut butter until smooth.
4. 4 Pour the mixture over the chips and smooth level.
5. 5 Place the chocolate bars in a single layer over the hot mixture and wait a few minutes until the heat melts them and then smooth the chocolate out to form a thin layer.
6. 6 Allow to cool and then break into pieces.

By Kevin Ryan

Ingredients

• ✓ milk chocolate
• oat cereal
• crispy rice cereal
• peanut
• corn syrup
• sugar
• peanut butter
• vanilla extract

Instructions

1. 1 In a large bowl, toss together the toasted oat cereal, rice cereal, peanuts and chocolate pieces; set aside. Grease a 10x15 inch jellyroll pan.
2. 2 In a medium saucepan over medium heat, stir together the corn syrup and sugar. Bring the mixture to a boil and cook until sugar is completely dissolved. Remove from heat and quickly stir into the peanut butter and vanilla. Pour the mixture into the bowl with the cereal mixture and mix well. Press into the prepared pan. Let stand until set. Cut into bars and serve.

By Amy Berry

Ingredients

• ✓ milk chocolate
• cream cheese
• whipped topping
• powdered sugar
• peanut butter
• milk
• graham cracker crumb
• butter

Instructions

1. 1 Mix cream cheese, whipped topping, powdered sugar, peanut butter, and milk together in a bowl using an electric blender until well mixed, about 1 minute.
2. 2 Mix graham cracker crumbs and butter together in a bowl using a spoon.
3. 3 Roll peanut butter mixture into bite-sized balls; roll balls in graham cracker mixture until covered. Place balls on a baking sheet covered with wax paper. Freeze for 1 hour.
4. 4 Dip frozen bites into melted chocolate and return to wax paper. Freeze for 1 hour before serving.

By Brooke Nash

Ingredients

• ✓ milk chocolate
• all-purpose flour
• baking powder
• baking soda
• rolled oat
• white sugar
• brown sugar
• walnut
• semisweet chocolate chip

Instructions

1. 1 (Use a funnel that has a 2-inch opening, to layer nicely in jar.) With wire whisk, mix flour, baking powder, and baking soda. Pour into jar, pack down level with heavy object.
2. 2 Mix oatmeal in a blender. Grate chocolate bar and mix into the oatmeal. Pack on top of flour in jar.
3. 3 Add white sugar and pack down. Add brown sugar and pack down. Layer chopped nuts on top of brown sugar. Finish layering jar with mini or regular chocolate chips until even with the top (no more than 1/2 cup).
4. 4 RECIPE TO ATTACH TO JAR: Preheat oven to 375 degrees F (190 degrees C). Spoon chocolate chips and nuts into small bowl, set aside. Spoon brown and white sugar into mixing bowl, add 1/2 cup margarine or butter, cream well. Add 1 egg and 1/2 teaspoon vanilla, mix well. Pour oatmeal and flour mixture from jar into bowl, mix thoroughly. Stir in chocolate chips and nuts. Roll into walnut size balls, place on slightly greased cookie sheet 2 inches apart. Bake for 8 to 10 min. INGREDIENTS: flour, oatmeal, brown and white sugars, soda, baking powder, grated chocolate, chocolate chips, nuts.

By Mellan

Ingredients

• ✓ milk chocolate
• chocolate sandwich cookie
• cream cheese
• water
• semisweet chocolate
• butter
• egg yolk
• white sugar
• whipped topping

Instructions

1. 1 Grind cookies into a fine powder using a food processor.
2. 2 Combine cookie powder and cream cheese in a large bowl. Mix by hand until dough comes together.
3. 3 Press dough into an ungreased 9x13-inch baking pan.
4. 4 Combine 1/4 cup water, semisweet chocolate, milk chocolate, and butter in a microwave-safe bowl. Microwave in 15-second intervals, stirring after each interval, until melted, 1 to 2 minutes. Set aside.
5. 5 Whisk 1/4 cup water, egg yolks, and sugar together in a small saucepan over low heat. Cook for 2 minutes. Remove from heat and mix in the melted chocolate. Fill a bowl with ice, set saucepan on top, and stir mixture until cool. Fold in 2 1/2 cups whipped topping.
6. 6 Spread chocolate mixture over the cookie crust. Spread remaining whipped topping over the mousse and refrigerate for at least 1 hour.

By andidrane93

Ingredients

• ✓ milk chocolate
• all-purpose flour
• white sugar
• orange zest
• cinnamon
• nutmeg
• clove
• butter
• milk

Instructions

1. 1 Combine flour, sugar, 2 tablespoons orange zest, cinnamon, nutmeg, and cloves in the bowl of a stand mixer fitted with the paddle attachment. Add butter and beat until mixture resembles crumbs and starts to stick together. Work until dough sticks together and forms a smooth ball that is not sticky, adding milk if mixture is too dry. Press into a disk shape and wrap in wax paper. Chill in the refrigerator for 30 minutes
2. 2 Preheat the oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.
3. 3 Lightly flour a clean countertop. Roll dough to 1/2-inch thickness. Cut into shapes with cookie cutters and place on the prepared baking sheets.
4. 4 Bake cookies in the preheated oven until bottoms are lightly golden, 18 to 22 minutes. Transfer cookies to wire racks and cool completely, about 30 minutes.
5. 5 Line the countertop with wax paper. Dip tops of cookies into the melted chocolate, allowing excess to drip back into the bowl. Place cookies on the wax paper and immediately sprinkle tops with remaining 1 tablespoon orange zest. Let dry.

By SunnyDaysNora

Ingredients

• ✓ milk chocolate
• butter
• unsweetened chocolate
• white sugar
• brown sugar
• egg
• vanilla extract
• all-purpose flour
• baking soda
• cinnamon
• salt

Instructions

1. 1 Microwave butter, unsweetened chocolate, and milk chocolate in a microwave-safe glass or ceramic bowl for 15-second intervals, stirring after each interval, until butter is melted, about 2 minutes. Remove from the microwave and stir until chocolate is melted and combined.
2. 2 Stir 1/2 cup white and brown sugar into the melted chocolate mixture until well blended. Stir in egg and vanilla extract until completely blended.
3. 3 Mix together flour, baking soda, cinnamon, and salt in a large bowl. Add chocolate mixture to flour mixture, mixing until well combined. Place dough in the refrigerator to cool for 30 minutes.
4. 4 Preheat the oven to 375 degrees F (190 degrees C). Place remaining 1/4 cup white sugar in a small, shallow bowl.
5. 5 Remove dough from the refrigerator and roll into 1-inch balls; knead dough before shaping if too firm. Roll balls in sugar, place 1 inch apart on ungreased cookie sheets, and flatten with the bottom of a glass or a spatula.
6. 6 Bake in the preheated oven until cookies are set, 8 to 10 minutes. Remove from cookie sheets to cool on wire racks.

By wexworth

Ingredients

• ✓ milk chocolate
• graham cracker crumb
• butter
• confectioners' sugar
• peanut butter
• dark chocolate
• peanut butter
• dark chocolate
• milk

Instructions

1. 1 Mix graham cracker crumbs, butter, confectioners' sugar, and 1 cup peanut butter in a bowl until well blended; press evenly into the bottom of an ungreased 9x13-inch pan.
2. 2 Melt 3/4 cup dark chocolate, milk chocolate, and 1/4 cup peanut butter in the top of a double boiler over simmering water; heat, stirring occasionally, until smooth, 5 to 10 minutes. Spread chocolate-peanut butter mixture over graham cracker layer in 9x13-inch pan.
3. 3 Melt 1 cup dark chocolate and milk in the top of a double boiler over simmering water, stirring until smooth, 3 to 5 minutes; pour over chocolate-peanut butter layer. Refrigerate until set, at least 1 hour. Cut into squares to serve.

By Ingrid

Ingredients

• ✓ milk chocolate
• black bean
• honey
• cocoa powder
• coconut oil
• egg
• baking powder
• salt
• semi-sweet chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Puree black beans, honey, cocoa powder, coconut oil, eggs, baking powder, and salt in a food processor until smooth; pour into a baking dish. Stir chocolate chips into black bean mixture and sprinkle chopped chocolate over the top.
3. 3 Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 35 minutes. Let cool at least 10 minutes before cutting.

By Sweety

Ingredients

• ✓ milk chocolate
• all-purpose flour
• white sugar
• butter
• all-purpose flour
• cocoa powder
• baking powder
• egg
• vanilla extract
• sweetened condensed milk
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together 1 cup of all-purpose flour and sugar. Cut in butter until the mixture is crumbly. Press firmly into the bottom of a 9x9 inch baking pan.
2. 2 Bake for 15 minutes in the preheated oven, until firm and slightly golden. Set aside to cool.
3. 3 In a medium bowl, mix together 1/4 cup flour, baking powder, and cocoa powder. Make a well in the center, and add the egg, vanilla, and sweetened condensed milk. Mix until well blended. Stir in the chopped chocolate and walnuts. Spread the mixture over the cooled crust.
4. 4 Bake for 20 minutes in the preheated oven, until brownies begin to pull away from the edges, and the top appears dry. Cool, and cut into squares. Store tightly covered at room temperature.

By Browniegirl

Ingredients

• ✓ milk chocolate
• butter
• sugar
• golden syrup
• rolled oat
• raisin

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly butter a baking pan.
2. 2 Combine butter, sugar, and golden syrup in a saucepan over low heat. Mix until butter has melted and sugar has dissolved. Remove from heat. Add 2 cups oats and raisins. Mix until oats are well coated. Pour mixture into the prepared pan; flatten down with the back of a spoon.
3. 3 Bake in the preheated oven until golden brown on top, 10 to 20 minutes. Let flapjack cool.
4. 4 Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Pour over the cooled flapjack. Let cool until chocolate is set.

By kuppet

Ingredients

• ✓ milk chocolate
• raspberry
• white sugar
• strawberry lemon cake mix
• pink lemonade glaze mix
• egg
• water
• butter
• milk
• red food coloring

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C).
2. 2 Combine raspberries and sugar in a small bowl; mash slightly. Stir until well combined.
3. 3 Blend cake mix, egg, water, and butter together in a large bowl using an electric mixer on low speed, scraping sides of the bowl. Beat at medium-high speed until smooth, about 3 minutes. Pour 1/2 the batter into a heart-shaped baking pan.
4. 4 Strain raspberries through a wire-mesh strainer, pushing out as much excess moisture as possible using the back of spoon. Pour strained raspberries over the batter in the pan and spread out to the edges. Pour remaining cake batter on top and spread to cover the entire raspberry layer.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 37 to 39 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, at least 20 minutes.
6. 6 Mix glaze mix and milk together in a microwave-safe bowl until well blended. Heat in the microwave until hot and thickened, about 40 seconds. Add food coloring; mix until smooth and immediately pour warm glaze over cooled cake. Place red milk chocolate pieces on top. Let set for 15 minutes.

By Culinary Envy

Ingredients

• ✓ milk chocolate
• all-purpose flour
• baking soda
• salt
• brown sugar
• shortening
• egg
• milk
• vanilla extract
• almond extract
• maraschino cherry

Instructions

1. 1 Combine flour, baking soda, and salt in a bowl.
2. 2 Beat brown sugar, shortening, and eggs in a large bowl with an electric mixer until well combined. Mix in milk, vanilla, and almond extract. Add flour mixture gradually, beating well after each addition. Stir in cherries and chocolate chunks.
3. 3 Place dough in the refrigerator for 1 hour.
4. 4 Preheat the oven to 400 degrees F (200 degrees C).
5. 5 Drop heaping tablespoons of dough 2 inches apart onto ungreased baking sheets.
6. 6 Bake in the preheated oven until the edges are golden, 8 to 10 minutes, switching racks halfway through.

By Heather Gillaspy

Ingredients

• ✓ milk chocolate
• butter flavored shortening
• brown sugar
• white sugar
• egg
• vanilla extract
• almond extract
• rolled oat
• all-purpose flour
• baking powder
• salt

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 In a large bowl, cream together the shortening, brown sugar and white sugar until smooth. Beat in the egg and vanilla until well blended. Combine the oats, flour, baking powder and salt; stir into the creamed mixture. Mix in the candy-coated chocolate pieces. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
3. 3 Bake for 10 minutes in the preheated oven, until light golden brown.

By Ellen