I’ve been exploring blogs recently, and I keep coming across really good ideas that I want to participate in. Without a doubt, the most mouthwatering—and most corrupting LOL—comes from Stopnsmellthechocolates.blogspot.com. (Who can resist checking out a URL like that?) Every week she presents Chocolate Fridays. (Now come on, seriously—who isn’t going to click that link?)
I don’t have very many unique and delectable chocolate recipes, so for the most part I’ll be partaking and not participating…but here is my one contribution. I’ve been making these for four or five Christmases, and they are a universal hit. My brother-in-law has campaigned for calling them “Chocolate Bombs,” but I’m not quite flamboyant enough to pull that off, so I just call them…
Sweet Riesens
Oven: 375 degrees
Yield: Makes 18-24 cookies
Ingredients:
2/3 c. butter
2/3 c. shortening
4 c. flour
2 eggs
1 ½ c. sugar
2 T. milk
2 tsp. baking powder
2 tsp. vanilla
½ tsp. salt
1 ½ packages Riesen chocolate & caramel candies, unwrapped
- Beat butter and shortening.
- Add 1 c. flour and all other ingredients. Beat till combined.
- Beat in remaining flour.
- Chill dough for 3 hours.
- Form balls around candies. You can cover them completely, or you can create a “basket” that is open on the top, which uses less dough and makes the recipe stretch farther. Either way, make sure that the Riesen is not sticking out the bottom, or the cookie will stick to the pan.
- Bake at 375 for 18-20 minutes on stoneware; less on metal surfaces.
Makes 18-24
Note: I have made these with Rolos as well. You can use any chocolate-covered caramel that you like; we like the chewiness of the Riesen candies.
Kathleen M. Basi 
Those sound delicious!! What a wonderful treat. So glad you linked them up!!