Chocolate Bar Fondue

32 oz. milk chocolate, grated
1 cups heavy cream
1 Tbsp. instant coffee powder (optional)
1 tsp. vanilla extract
1 tsp. white sugar
1/3 cup hot water

In a saucepan over medium heat, melt the chocolate with heavy cream. Mix in the instant coffee, vanilla extract, sugar, and hot water. Continue to heat, stirring frequently, until mixture is smooth.
Serve with marshmallows, pound cake, strawberries, bananas, or other fruit.
Makes 6 cups (48 servings).

Chocolate Orange Truffles

cup unsalted butter
3 Tbsp. heavy cream
4 (1 oz.) squares semisweet chocolate, chopped
2 Tbsp. orange liqueur or orange juice
1 tsp. grated orange zest
4 (1 oz.) squares semisweet chocolate, chopped
1 Tbsp. vegetable oil

In a medium saucepan over medium-high heat, combine butter and cream. Bring to a boil, and remove from heat. Stir in 4 ounces chopped chocolate, orange liqueur, and orange zest; continue stirring until smooth. Pour truffle mixture into a shallow bowl or a 9x5-inch loaf pan. Chill until firm, about 2 hours.
Line a baking sheet with waxed paper. Shape chilled truffle mixture by rounded teaspoons into small balls (a melon baller also works well for this part). Place on prepared baking sheet. Chill until firm, about 30 minutes.
In the top of a double boiler over lightly simmering water, melt remaining 4 ounces chocolate with the oil, stirring until smooth. Cool to lukewarm.
Drop truffles, one at a time, into melted chocolate mixture. Using 2 forks, lift truffles out of the chocolate, allowing any excess chocolate to drip back into the pan beforetransferring back onto baking sheet. Chill until set.
Makes 2 dozen.

Fool's Toffee (Colorado Cache)

1 cup butter
1 cup packed dark brown sugar
36 2x2-inch saltine crackers
11 1/2 oz. milk chocolate chips
1/2 cup chopped pecans or walnuts

In small saucepan over medium-high heat, blend butter and brown sugar. Heat to boiling an boil for 4 minutes. Cover 10x15-inch jelly roll pan with foil and lightly butter foil. Place single layer of saltines on foil close together. Pour butter mixture over crackers, spreading evenly. Bake at 375 degrees F for 5 minutes. Immediately sprinkle chocolate chips on top. Allow to soften and spread evenly over cooked crackers. Sprinkle with nuts. Refrigerate until cool. Break into pieces and store in tin container in refrigerator. Can be kept in refrigerator for 1-2 weeks.

Oreo Truffles

36 Oreo cookies, finley crushed, divided
1 (8 oz.) package cream cheese, softened
4 (4 oz.) packages Baker's semi-sweet chocolate, broken into pieces, melted

Reserve 1/4 cup cookie crumbs. Mix cream cheese and remaining cookie crumbs until blended.
Shape into 48 1-inch balls. Dip in melted chocolate; place on waxed paper-covered rimmed baking sheet. Sprinkle with reserved cookie crumbs.
Refrigerate one hour or until firm.