Here are some of the NO-BAKE recipes I use for making shroom delicacies. I have ahd many people ask about the methods I use, so if you can't find something you like in here, you're shit out of luck. These recipes are very easy and dumb proof. Put your desired amount of mushrooms in your batch and have fun!! TIGER FUDGE (My favorite) 2 c. chocolate candy melts 2 c. white chocolate candy melts 1 c. peanut butter Melt chocolate in an 8"x8" pan; set aside. Melt white chocolate, mix in peanut butter. Pour over chocolate in 8"x8" pan. Swirl with knife. Let cool. Slice and serve. PUT POWDERED MUSHROOMS IN AT LAST MINUTE OF MIXING. ~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* NO BAKE FUDGE BALLS 1 (11 oz.) box Nilla wafers, crushed 2 c. confectioners' sugar 1/2 c. cocoa powder 1 stick butter, softened 1/2 c. coffee Mix all together. Roll into small balls. Roll balls in coconut, crushed nuts or confectioners' sugar. PUT POWDERED MUSHROOMS IN AT LAST MINUTE OF MIXING BEFORE ROLLING INTO BALLS. ~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* NO-BAKE FUDGE BROWNIES 1 (12 oz.) pkg. Nestles Toll House semi-sweet chocolate morsels (2 c.) 1 (14 oz.) can sweetened condensed milk 1 (8 1/2 oz.) pkg. chocolate wafers, finely crushed 1 c. chopped nuts, divided in half Melt chocolate chips over hot (not boiling) water, or double boiler. Stir until smooth. Add sweetened condensed milk, chocolate wafer crumbs and 1/2 cup nuts. Stir until well blended. Press into foil lined 8 inch square pan. Press remaining 1/2 cup nuts into top of brownies. Let stand at room temperature until firm. Cut into 2 inch squares. Makes 16 2-inch brownies. PUT POWDERED MUSHROOMS IN AT LAST MINUTE OF MIXING. ~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* NO-BAKE BROWNIES 1 (12 oz.) pkg. semi-sweet chocolate pieces 1/4 c. butter 2 1/2 c. graham cracker crumbs 1 1/2 c. chopped California walnuts 1 (14 oz.) can sweetened condensed milk 1 tsp. vanilla extract Early in day: In double boiler over hot, not boiling, water, melt chocolate and butter until smooth, stirring occasionally. Meanwhile, grease well 12 x 8 inch baking dish. In large bowl, combine graham cracker crumbs and walnuts; stir in condensed milk and vanilla extract until crumbs are moistened; then stir in chocolate mixture until mixed. Pat evenly into baking dish. Let stand at room temperature about 2 hours before cutting. Makes 24 brownies. PUT POWDERED MUSHROOMS IN AT LAST MINUTE OF MIXING WITH THE CHOCOLATE. ~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* RICE CRISPY TREATS 1 or 2 bags miniature marshmallows 1 tablespoon butter 2 cups Kellogg's Rice Crispy Cereal Melt butter in a saucepan. Add marshmallows. Stir until mixture becomes difficult to stir any more. Mix in the Rice Crispy Cereal and stir until hot. Butter a pan (a square pan like a brownie pan) and spread mixture evenly in the pan. Allow to cool and cut into squares. PUT POWDERED MUSHROOMS IN AT LAST MINUTE OF MIXING. ~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* GERMAN CHOCOLATE RICE CRISPY TREATS 1/4 cup butter 1 pkg. (10 oz.) regular marshmallows or 4 cups miniature marshmallows 1 teaspoon vanilla extract 5 cups chocolate Rice Crispies cereal 1 cup pecan pieces 1/2 cup sweetened flaked coconut (not shredded) Grease well a 9x13 pan with butter. Melt butter in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in vanilla. Add Rice Crispies cereal, pecans and coconut. Stir until well coated. Press mixture into pan with a sheet of waxed paper or a greased spoon. PUT POWDERED MUSHROOMS IN AT LAST MINUTE OF MIXING. Let cool and slice into squares. ~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* PEANUT BUTTER RICE CRISPIES 1/2 cup corn syrup 1/2 cup sugar 1/4 cup butter 1/2 peanut butter 3 1/2 cups Rice Krispies Cook corn syrup, sugar, and butter in a saucepan over medium heat until mixture comes to a boil, stirring often. Remove from heat and stir in the peanut butter until melted. Stir in Rice Krispies and drop them by the spoonful onto a cookie sheet sprayed with Pam. PUT POWDERED MUSHROOMS IN AT LAST MINUTE OF MIXING. Refrigerate until firm. ~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* PEANUT BUTTER BALLS 1/2 lb. butter, softened (2 sticks) 1 can flaked coconut 4 cups powdered sugar (1 lb) 1 cup nuts, chopped 1 tsp. vanilla food grade paraffin wax 1/2 cup peanut butter 1/2 lb. graham cracker crumbs 1 large pkg. semi-sweet chocolate bits Stir together butter, peanut butter, coconut and powdered sugar. Let stand for a few minutes. Shape mixture into balls. Melt a 1-inch square of paraffin wax with the chocolate bits in a saucepan. Dip ball into mixture and place on parchment paper. Cooks Note: Use Baker's Dipping Chocolate or substitute your own tempered chocolate in place of the paraffin, if desired. Refrigerate until serving. PUT POWDERED MUSHROOMS IN AT LAST MINUTE OF MIXING BEFORE ROLLING INTO BALLS. ~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* CHOCOLATE NO-BAKE PEANUT BUTTER BARS 2 c. confectioners' sugar 2 c. graham cracker crumbs 1 c. smooth peanut butter 1/2 c. plus 2 tbsp. butter, melted 2 c. (12 oz.) milk chocolate or semi-sweet chocolate chips, melted Have ready 9x13 inch baking pan. Mix confectioners' sugar, graham crackers, peanut butter and butter in medium bowl until well blended. Scrape into ungreased baking pan and press into even layer. Spread melted chocolate over top. Refrigerate at least 2 hours until chocolate is firm. Let stand 10-20 minutes at room temperature before cutting into bars. Freezes well. PUT POWDERED MUSHROOMS IN AT LAST MINUTE OF MIXING. ~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* NO-BAKE CHOCOLATE RASPBERRY BARS 1 1/4 c. graham cracker crumbs 1/2 c. melted butter 1/4 c. sugar 2 c. powdered sugar 1/4 c. softened butter 3 oz. cream cheese 1 tsp. vanilla 1/2 c. raspberry jam 1 oz. baking chocolate, melted Mix and pat first 3 ingredients in 9x9 pan. Refrigerate for 15 minutes. Beat powdered sugar, butter, cheese and vanilla until fluffy. Spread onto crust. Refrigerate until firm. Spread raspberry jam over cheese filling. Drizzle chocolate across the jam in ribbons. Refrigerate. MIX THE MUSHROOMS INTO THE GRAHAM CRACKER CRUST. ~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* I hope you all enjoy eace:
The tiger fudge looks good. So you put in your mushrooms right before you pour the white chocolate/peanut butter mix on the dark chocolate? I'll give it a try this Friday/Saturday, thanks!
You can mix it in the PB/White Choc or in the Dark Choc when you melt it. But since you are already mixing the P/W together it makes more sense to do it then. But it has to be mixed in very evenly before you pour it. It is super fucking yummy!!
