East Crock Pot Peanut Clusters

Start to Finish: 1 hour 15 minutes

Ingredients:

1- 12 oz. bag white chocolate chips

1- 12 oz. bag semi-sweet chocolate chips

1 Lb. white chocolate almond bark (or 8 2-oz. cubes)

2 (1 Lb.) jars peanuts (lightly salted)

Directions:

1) Combine all ingredients in a large crock pot on LOW heat for 1 hour, stirring once half-way through.

2) Using a spoon, scoop clumps of peanut mixture on to wax paper and allow to cool to room temperature.

3) You may refrigerate or freeze them... just be sure to serve at room temperature for the best texture.

4) If you want to make a decorative topping just melt some white chocolate chips or vanilla melts and drizzle over the top!

Variations: I think variations would probably be any different designs you would want on the top. Caramel added into it would probably be delicious as well.

 

Notes:  I made this for plates for Christmas and it is yummy. Very easy to make. Just throw the ingredients in the crock pot and stir once.

 

Servings: 48

Estimated Cost: $16.00

 

Source: www.favfamilyrecipes.com

Nutrition Facts per serving: 232 cal., 15.7 g total fat (3.7 g sat. fat), 60 mg sodium, 27.1 carbo., 6.5 g pro. 1.8 g Fiber Daily Values: 0% vit. A, 1% vit. C, 3% calcium, 6% iron

Mini Chocolate Cheesecakes

Start to Finish: 2 hours 25 minutes

Ingredients:

Cheesecakes:

12 foil baking cups

12 thin chocolate wafer cookies, crushed (2/3 cup)

12 oz low fat cream cheese, softened

2/3 cup sugar

2 teaspoons vanilla

1/4 cup unsweetened baking cocoa

1 whole egg

1 egg white

1 oz bittersweet or semisweet baking chocolate, melted

Topping:

1/3 cup fat-free hot fudge topping

Fresh raspberries, if desired

Directions:
1. Heat oven to 325 degrees F. Place foil baking cup in each of 12 regular-sized muffin cups. With back of spoon, firmly press slightly less than 1 tablespoon cookie crumbs on bottom of each foil cup.

2. In large bowl, beat cream cheese with electric mixer on medium speed until creamy. Beat in sugar and vanilla until fluffy. Beat in cocoa. Beat in whole egg and egg white until well blended. Stir in melted chocolate. Divide cheese mixture evenly among crumb-lined foil cups.

3. Bake 28 to 32 minutes or until set. Cool in pan on cooling rack 15 minutes. Remove cheesecakes from pan; cool 15 minutes longer. Refrigerate about 1 hour or until chilled.

4. To serve, carefully remove foil baking cups. Spread fudge topping on cheesecakes. Garnish with raspberries. Store cheesecakes covered in refrigerator.

Variations: Use any fruit to top the cheesecakes. Also, I used chocolate graham crackers instead of chocolate wafer cookies for the bottom of the cheesecakes. I used regular baking cups instead of foil lined baking cups and they worked well.

Notes: My four year old picked this out and helped me make it. She was able to help with each step. The final product was delicious, but messy. The cookies did not stay together and got crumbs everywhere. For next time, I will add some butter to the cookies so they stick together more like a graham cracker cheesecake crust. We will definitely make this again though. We actually used 16 ounces of cream cheese and had enough to make 24 cheesecakes with all of the ingredients. We also didn't refrigerate for an hour and they still turned out great and only took about 50 minutes from start to finish.

Servings: 12

Estimated Price: $5.00

Source: Eat Better America
Nutrition Facts per serving: 148 cal., 2.9 g total fat (1.4 g sat. fat), 200 mg sodium, 25.8 g carbo., 2.6 g fiber, 6.2 g pro. Daily Values: 6% vit. A, 8% vit. C, 7% calcium, 7% iron