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ENJOY NATIONAL CHOCOLATE COVERED RAISIN DAY ON MARCH 24th WITH HOMEMADE TREATS
Recipes from Sun-Maid® Milk Chocolate Raisins
Closter, NJ (March 2011)—Like peanut butter and jelly or milk and cookies, chocolate and raisins are one of food’s great pairs. The makers of Sun-Maid® Milk Chocolate Raisins invite everyone to celebrate this mouth-watering marriage with delicious, original snack and dessert ideas for National Chocolate Covered Raisin Day on March 24th.
Few things are as simple and delicious as the natural wholesome goodness of a plump, sun- drenched Sun-Maid® California Raisin—America’s # 1 raisin—covered in the finest, creamiest, custom blended pure milk chocolate. This unbeatable combination can only be found in Sun-Maid® Milk Chocolate Raisins, the leading branded chocolate covered raisin in club stores and are a top item in movie theatres nationwide.
“Sun-Maid® Milk Chocolate Raisins are the perfect balance of goodness and delectability,” said Senior Brand Manager Lisa Eustic. “People enjoy them so much because they are delicious on their own, and can bring an ordinary recipe or snack idea to a whole new level. Visit our website www.chocolateraisins.com for more delicious recipes and for a chance to win big by entering our “Naturally Irresistible” recipe contest.”
Sun-Maid® Milk Chocolate Raisin Fun Mix
- 1 cup FISHER® Milk Chocolate Peanuts
- 1 cup Sun-Maid® Milk Chocolate Raisins
- 1 cup dried Apricots, cut in halves
- 1 cup dried Cranberries
- 1 cup bite-size pretzels
- 1 cup rice or corn cereal squares
- 1 cup dried banana chips
- 1 cup salted sunflower seeds
- 1 cup salted FISHER® cashew pieces
Mix all ingredients in a sealable container or zip-top bag. Store in cool dry place.
Sun-Maid® Oatmeal-Milk Chocolate Raisin Cookies
Makes about 4 dozen
- 1 cup butter (2 sticks)
- 1 cup light brown sugar
- 2/3 cup granulated sugar
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 2 teaspoons vanilla
- 2 cups flour
- 2 cups old fashioned oats
- 2 cups Sun-Maid® Milk Chocolate Raisins
Heat oven to 375° F. With electric mixer, beat butter, brown sugar, granulated sugar, cinnamon, baking soda, baking powder and salt until fluffy. Beat in eggs one at a time, then beat in vanilla. Gradually add flour. Stir in oats and milk chocolate raisins. Drop by tablespoonfuls onto greased or parchment lined baking sheets. Bake 15-18 minutes, let cool and serve!
Sun-Maid® Chewy Chocolate Raisin and Peanut Bars
- 1/3 cup butter
- 1/2 cup honey
- 1/3 cup sugar
- 1/4 cup flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 2 cups flaked wheat cereal, slightly crushed
- 1-1/2 cups crisp rice cereal
- 1/2 cup Sun Maid® Dried Apricots, chopped
- 1/2 cup Sun Maid® Dried Cranberries
- 1/2 cup Fisher® Milk Chocolate Peanuts
- 1/2 cup Sun-Maid® Milk Chocolate Raisins
Preheat oven to 350°F. Coat a 9 X13-inch pan with nonstick cooking spray. Heat butter in a large saucepan over low heat, or microwave in a large bowl until melted. Stir in honey, sugar, flour, vanilla and cinnamon. Stir in cereals, mixing until well coated. If mixture is still warm, let stand until room temperature. Stir in chocolate coated peanuts and raisins. Press mixture firmly and evenly into pan. Bake for 15-20 minutes or until bubbly and golden brown. Cool completely. Cut into bars.
Sun-Maid® Triple Milk Chocolate Raisin Decadence Cake
Yields 10-12 slices
- 2 boxes Duncan Hines® Triple Chocolate Cake mix
- 6 Eggs (for Cake Mix)
- 2/3 cup vegetable Oil (for Cake Mix)
- 1 can Duncan Hines® Milk Chocolate Frosting
- 4 teaspoons all purpose Flour
- 1 ½ cups Sun-Maid® Milk Chocolate Raisins
Follow Cake mix directions as listed. Combine 2 boxes together in a large bowl. Add an additional 4 teaspoons of flour and ½ cup Sun-Maid® Milk Chocolate Raisins to prepared mix. Preheat oven to 350°F. Pour the mix into a greased 9×3 non-stick spring form pan. Bake in center of oven at 350°F for 45-60 minutes or until firm in center and a dry toothpick placed in center comes out dry. After cake has cooled and spring from pan has carefully been removed, prepare glaze by heating 1 cup of frosting in microwave for 5 seconds until frosting is thin enough to pour (make sure to use microwave-safe bowl) . Do not heat too long or frosting will separate- heat 5 seconds at a time. Quickly pour warm frosting glaze over cake, letting it drip down the sides. Cover top of cake with remaining cup of Sun-Maid® Milk Chocolate Raisins in a decorative manner. Let cool and set.
Sun-Maid® Milk Chocolate Raisins are produced, marketed and distributed by The Promotion In Motion Companies, Inc., a leading manufacturer and marketer of fruit snacks, confections and other quality foods for 30 years.
To learn more about Sun-Maid® Milk Chocolate Raisins, go to www.chocolateraisins.com.