It is no secret I love chocolate. It is also no secret I love New York City. I love the bustle of the streets, the little stores that locals seem to pass buy, and most of all I love Times Square. There is so much energy there and such an eclectic array of people. It seems to feed my soul somehow. I wish I could put into words how it makes me feel because I think it would be the greatest couple of sentences in the world.
Chocolate seems to feed my soul too. Whenever I am sad, depressed, or even happy I reach for chocolate. For some reason it just seems to make me feel better. A lot of people say it is a chemical thing but I don’t believe that. I think it is because it reminds me of being with my grandmother when she was making her Buckeyes that I loved so much or with my Mom when she would make her many chocolate confections around the holiday. It never feels chemical to me, it feels like home.
I grew up loving M&M’s and they have a story all their own. They remind me of being a little girl and waiting on my Dad to get home from work. Sometimes if I had been really good he would always have a bag of M&M’s for me. He would pick them up when he got his morning paper but I always thought they just magically ended up in his pocket. I was a weird child and would separate them into colors and eat my least favorite first. I would keep eating until I got to my favorite color ( red) and then would savor each and every one. If my Dad had been good I would share with him, but not often.
When American Heritage Chocolate asked me to be a part of one of the biggest historic events in chocolate I jumped at it. How could I not? It involves chocolate, M&M’s, and New York City. Of course I can’t tell you about a historical chocolate event without giving you a historical recipe. Below are my favorite Amish Monster Cookies. They are adapted to include American Heritage Chocolate but they have been around for many years. They taste just as good as they did back in the 50’s when young Amish boys and girls would eat them during the Sunday service. They were normally used as a snack during mid-service. If they had served these at my church during the service I may not have hated going so much!
American Heritage ™ Chocolate Makes History A Little Sweeter With Debut At M&M’S World® In Times Square
Mars Chocolate North America is pleased to announce that American Heritage™ Chocolate—the company’s authentic historic chocolate recipe—is now available for the first time at the company’s iconic M&M’S World® store in New York City. Chocolate lovers worldwide will get to learn more about chocolate’s rich history and heritage as part of their M&M’S World® experience with American Heritage™ Chocolate’s permanent display on the third floor. A team of Mars Chocolate History Ambassadors will share hands-on historic chocolate-making demonstrations complete with sampling of American Heritage™ Chocolate today, November 12, from 10am-2pm and 4pm-7pm EST.
American Heritage™ Chocolate was developed from colonial chocolate recipes from the 1750’s and will be available in four formats for drinking, baking and eating at M&M’S World®:
- Chocolate Sticks: Individually-wrapped single serving chocolate sticks
- Chocolate Bites: Individually-wrapped, bite-size chocolates in a keepsake muslin bag
- Chocolate Block: Two chocolate blocks, perfect for grating, chunking, shaving or baking
- Finely Grated Chocolate: Re-sealable canister filled with a bag of finely grated chocolate for drinking or baking
The holidays are coming up and what better way to celebrate than visiting NYC and getting some amazing chocolate and visiting M&M’s World!
Amish Monster Cookies
1 cup ( two sticks) butter, softened
1 cup granulated sugar
1 cup packaged brown sugar
3 large eggs
1/2 teaspoon vanilla extract
1/2 teaspoon corn syrup
2 teaspoons of baking soda
1 1/2 cups of creamy peanut butter
4 1/2 cups of quick cooking oats
2 cups of plain M&M’s
2 American Heritage Chocolate Cocoa bars, chopped
Preheat the oven to 350 degrees
In a large bow, cream the butter and sugars. Add the eggs, one at a time and mixing between each addition, add the vanilla, corn syrup, baking, soda, and peanut butter. Mix well until smooth. Add the oats and mix well, scraping the sides of the bowl. Add the chopped chocolate and mix until they are evenly distributed through out the mixture. Do the same for the M&M’s.
Drop that batter using a cookie scoop 2 inches apart on ungreased baking sheets. Bake until the edges are brown, around 10 to 12 minutes. Let cool on the baking sheets for about 3 minutes before removing. Transfer to cooling racks. Cool completely and then transfer to sealed containers. Will stay fresh for up to 5 days.