Taste of Chocolate Returns for 20th Year

Members of the Beta Xi Chapter of Alpha Delta Kappa Teachers’ Sorority will hold their 20th Taste of Chocolate Tuesday, Jan. 24, from 5:30 p.m. until 7 p.m. in the fellowship hall at Trinity Methodist Church. Pictured are, from left, Carolyn Moore, Claire Plott, Kay Spriggs, Anne Henderson-Blake and Pat May. PHOTO BY ANN CIPPERLY


After a two-year absence due to COVID-19, the Taste of Chocolate returns for its 20th year Tuesday, Jan. 24, from 5:30 until 7 p.m. at the Trinity Methodist Church Fellowship Hall in Opelika. Members of the Beta Xi Chapter of Alpha Delta Kappa Teachers’ Sorority are busy preparing a variety of scrumptious chocolate desserts for the event, with proceeds going to scholarships. Those attending receive a container to fill that can be enjoyed in the fellowship hall with complimentary coffee or taken home.

Tickets are only $10 and are available from a Beta Xi member or at the door.

Chocolate desserts are nearly everyone’s favorite, and the ladies of the teachers’ sorority have become experts at making decadent chocolate desserts for their annual Taste of Chocolate fundraiser. The event is a chocolate lover’s dream come true with luscious truffles, cookies, brownies, a variety of candies and other confections.

Each member is asked to prepare two or three kinds of chocolate desserts with 180 pieces each, and some prepare even more to donate for the event. Their signature dessert is a confection with chocolate kisses made to look like a chocolate “mouse.” Member Dee Coulter saw the mice being made and thought it was a great idea. Both Dee and Carolyn make the mice for the event. Carolyn tries to create 120 chocolate ones that children especially enjoy.

At the first event in 2002, enough funds were raised for one $500 scholarship, and the same amount was awarded in 2003. From 2004 through 2015, a $1,000 scholarship was given each year. Three scholarships were presented in 2016, including a $1,000 and two $700 scholarships with the addition of funds given in honor of member Jeanette Trammell, who passed away.

In 2017, another $1,000 scholarship was given, and beginning in 2018, two $1,000 scholarships were given annually. During the two-year COVID hiatus, two $1,000 scholarships were given in 2021 and 2022. Recipients were Abigail (Abby) Dixon at Opelika High School, and Raygan Walls at Beauregard High School. The 2022 recipients were Madison Buchta of Lee-Scott Academy and Alissa Willett at Opelika High School. To date, a total of $26,400 has been presented in scholarships.

During the past two years, members were creative in providing enough funds to present four scholarships since they could not hold their Taste of Chocolate event. Seniors from Beauregard, Beulah, Lee-Scott Academy, Opelika High School and Trinity Christian receive applications for the scholarship.

“We would not be successful without our dedicated Beta Xi sisters and our wonderful local support,” said member Kay Spriggs. “This also includes Trinity Methodist Church and our Alpha Delta Kappa sisters throughout the state.”

Alpha Delta Kappa was founded in 1947 for the purpose of giving recognition to outstanding women educators actively engaged in teaching, administration or some specialized field of the teaching profession.

Several purposes of Alpha Delta Kappa include promoting educational and charitable projects and activities, sponsoring scholarships, furthering and maintaining worthy standards in the field of education and  cooperating with worthy community programs relating to education and charities.

Beta Xi Chapter was chartered April 27, 1972, in Opelika. Pam Fourtenbary served as the 2020-2022 president, and Jerry Barber is the current president.

Mark your calendar for this special event and enjoy a delectable selection of homemade chocolate desserts while helping students in our area become teachers. Invite friends to join you to savor the desserts while sipping complimentary coffee. The chocolates are wonderful treats to freeze for Valentine’s Day. Don’t forget to get extra for those who are homebound and would enjoy receiving a delicious dessert.

Check the recipes from members for a glimpse of a few of the yummy desserts that will be served.

Chocolate Caramel Candy

Beth Brewer

2 tsp. butter

1 cup milk chocolate chips

¼ cup butterscotch chips

¼ cup creamy peanut butter


¼ cup butter

1 cup sugar

¼ cup evaporated milk

1 ½ cups marshmallow creme

¼ cup creamy peanut butter

1 tsp. vanilla extract

1 ½ cups chopped salted peanuts

Caramel Layer:

1 pkg. (14 oz.) caramels

¼ cup heavy whipping cream


1 cup milk chocolate chips

¼ cup butterscotch chips

¼ cup creamy peanut butter

Line a 13 x 9-inch pan with foil. Then grease the foil with 2 tsp. butter and set aside.

In a small saucepan, combine milk chocolate chips, butterscotch chips and peanut butter; stir over low heat until melted and smooth.

Spread this mixture into the prepared pan. Refrigerate until set.

For the filling layer: In a small heavy saucepan, melt butter over medium heat. Add sugar and milk; bring to a gentle boil. Reduce heat to medium-low; cook and stir for 5 minutes.

Remove from heat; stir in marshmallow creme, peanut butter and vanilla until smooth. Add peanuts. Spread over first layer. Refrigerate until set.

For the caramel layer: In a small heavy saucepan, combine caramels and cream; stir over low heat until melted and smooth. Cook and stir for 4 minutes. Spread over filling. Refrigerate until set.

For the icing: In another saucepan, combine chips and peanut butter; stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate for at least 4 hours or overnight.

Remove from refrigerator 20 minutes before cutting. Remove from pan and cut into 1-inch-wide strips, then into squares. Store in an airtight container.

Chocolate Coconut Balls

Betty Letlow

1 cup toasted chopped macadamia nuts

1 cup sweetened condensed milk

1 ½ tsp. almond extract

8 oz. sweetened, shredded coconut

12 oz. bag semisweet chocolate morsels, melted

1 Tbsp. shortening

In a bowl mix together nuts, condensed milk, almond extract and coconut. Using your fingers, press mixture into balls, about ¾ inch round. Place onto sheet tray and let rest at room temperature for 4 hours or in the refrigerator for 1 hour.

After the balls have set up, melt chocolate and shortening until smooth. Dip into the chocolate to coat evenly and lightly. Place onto a parchment or foil lined sheet pan to dry. Makes 30 pieces.

Gooey Turtle Bars

Pat May

2 cups graham cracker crumbs or vanilla wafer crumbs

1/2 cup butter or margarine, melted

1 (12 oz.) pkg. semisweet chocolate morsels

1 cup pecan pieces

1 (12 oz.) jar caramel topping

Combine crumbs and butter in an ungreased 13 x 9 inch pan, stir and press firmly in bottom of pan. Sprinkle with chocolate morsels and pecans. Remove lid from caramel topping; microwave at high 1 to 1 1/2 minutes or until hot, stirring after 30 seconds.

Drizzle over pecans. Bake at 350 degrees for 15 minutes or until morsels melt.

Let cool in pan on a wire rack. Chill at least 30 minutes; cut into bars.

Liz’s Chocolate Crinkles

Kay Spriggs

2 cups granulated sugar

½ cup vegetable oil

4 oz. unsweetened chocolate, melted and cooled

2 tsp. vanilla

4 eggs

2 cups all-purpose flour, sifted

2 tsp. baking powder

½ tsp. salt

Confectioners’ sugar

Mix granulated sugar, oil, chocolate and vanilla. Mix in eggs, one at a time. Stir in sifted flour, baking powder and salt. Cover and refrigerate at least 3 hours.

Preheat oven to 350 degrees. Shape dough by rounded teaspoonfuls into balls. Roll in confectioners’ sugar. Place about 2 inches apart on greased cookie sheet. Bake until almost no indentation remains when touched, 10-12 minutes.

Petite Cherry or Chocolate Cheesecakes

Nancy Weatherman

Can add ½ cup of tiny milk chocolate chips to batter and let mixer chop into batter before adding to each cup.

If you desire chocolate cheesecake, melt the ½ cup chocolate chips and add to batter.

Two 8 oz. pkgs. cream cheese, softened

¾ cup sugar

2 eggs

1 Tbsp. lemon juice

1 tsp. vanilla

1 box mini Vanilla wafers

1 can cherry pie filling

Makes 48 minis.

Beat cream cheese, sugar, eggs, lemon juice and vanilla until light and fluffy.

Place decorative paper liners in mini muffin pans and place one mini wafer in each cup and divide filling on wafers. Bake at 375 degrees for 15-17 minutes. Cool and add cherry pie filling on top of each. Store in refrigerator.

Chocolate Crunch Patties

Claire Plott

2 cups (12 oz.) butterscotch chips

1 cup (6 oz.) milk chocolate chips

1 ½ cups dry roasted peanuts

1 cup crushed thick ripple-cut potato chips

In a medium microwave-safe bowl, combine butterscotch and chocolate chips. Microwave at 50% power for 1 to 3 minutes or until softened, stirring after each minute. Stir until smooth. Add peanuts and potato chips; mix well.

Drop by teaspoonfuls onto waxed paper-lined baking sheets. Allow to harden.

Rocky Road Candy

Beth Brewer

1 pkg. semisweet chocolate chips

2 Tbsp. butter

1 can sweetened condensed milk

2 ½ cups dry-roasted peanuts

16 oz. pkg. miniature marshmallows

Line a 9 x 13-inch pan with wax paper.

Microwave chocolate and butter until melted and stir occasionally until the chocolate is smooth.

Take the mixture from the microwave and stir in condensed milk.

Then add peanuts and marshmallows and stir into the chocolate mixture.

Pour into prepared pan and chill until firm.

Cut into squares.

Crock Pot Candy

Beth Brewer

16 oz. salted peanuts

16 oz. unsalted peanuts

1 bag semi-sweet chocolate chips

1 German chocolate baking bar

¾ cup peanut butter chips

2 pkg. white almond bark

Place salted peanuts, unsalted peanuts, semi-sweet chocolate chips, German chocolate bar, peanut butter chips and almond bark in a crockpot.

Place lid on the crockpot and set it to low heat.

Cook on low for 1½ hours. The mixture should be stirred every 15 minutes.

While the mixture is cooking, line a baking sheet with parchment paper.

After the mixture has cooked for 1½ hours, drop spoonfuls of the chocolate mixture onto parchment-lined baking sheet.

Let the mixture set until firm.

Easy White Chocolate Peppermint Fudge

Beth Brewer

16 oz. white chocolate chips or almond bark

1 can sweetened condensed milk

½ cup unsalted butter, softened

1 tsp. peppermint extract

1 cup crushed peppermint candy, divided

Line an 8 x 8 inch pan with parchment paper.

In a double boiler, add white chocolate, butter, and condensed milk.

Place the double boiler over medium heat and stir constantly until fully melted. Remove double boiler from heat.

Then add peppermint extract and ½ cup crushed peppermint candy.

Pour mixture into prepared pan and top with remaining crushed peppermint candy.

Chill overnight in the refrigerator.


Mandy Baker

1 cup light corn syrup

1 cup sugar

1 cup creamy peanut butter

6 cups Rice Krispies

1 cup semi-sweet chocolate chips

1 cup butterscotch chips

Cook light corn syrup and sugar in a large saucepan over medium heat, stirring to dissolve the sugar. Bring the mixture to a boil. Remove from heat. Stir in peanut butter, mix well. Add cereal, stir until evenly coated.

Pour into a greased 9 x 13 pan and pat in place.

Melt semi-sweet and butterscotch chips in a saucepan on low heat, stirring constantly. Spread over cereal.

Chill in the refrigerator for 45 minutes or until firm.

Cut and eat. Makes 24 bars.

Note: You may substitute almond butter for peanut butter.

Peanut Butter and Chocolate No-Bake Cookies

Ann Radavsky

2 cups sugar

½ cup milk

1 stick (8 Tbsp.) unsalted butter

¼ cup unsweetened cocoa powder

3 cups old-fashioned rolled oats

1 cup smooth peanut butter

1 Tbsp. pure vanilla extract

Large pinch kosher salt

Line a baking sheet with wax paper or parchment.

Bring sugar, milk, butter and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally, then let boil for 1 minute. Remove from the heat. Add the oats, peanut butter, vanilla and salt and stir to combine.

Drop teaspoonfuls of the mixture onto prepared baking sheet and let sit at room temperature until cooled and hardened, about 30 minutes. Refrigerate in an airtight container for up to 3 days.

Vera Ellen’s Oat and Crunch Brownies

Kay Spriggs

1 pkg. fudge brownie mix (9 x 13 size)

½ cup chopped pecans

1/3 cup quick-cooking oatmeal (uncooked)

¼ cup packed light brown sugar

¼ tsp. ground cinnamon

2 Tbsp. butter, melted

¾ cup mini M&M candy

Spray bottom of 9×13-inch pan with cooking spray. Prepare brownie mix as directed and pour into pan; set aside.

In a medium bowl, combine pecans, oats, brown sugar and cinnamon. Stir in melted butter. Stir in candy. Sprinkle the mixture over the brownie batter. Pat lightly.

Bake at 350 degrees for 35 minutes. Cool. Cut into squares.

Chocolate Chip Cookies

Blair Harris

2/3 cup shortening, softened

1/2 cup sugar

1/2 cup packed brown sugar

1 egg

1 tsp. vanilla extract

1 1/2 cups flour

1/2 tsp. baking soda

1/2 tsp. salt

1/2 cup chopped nuts

1 cup chocolate chips

Beat the shortening, sugar, brown sugar, egg and vanilla in a mixing bowl until well combined. Combine the flour, baking soda and salt in a bowl and mix well. Fold in the nuts and chocolate chips.

Drop by teaspoonfuls onto ungreased cookie sheets. Bake at 350 degrees for 8 to 10 minutes or until brown. Cool on wire racks. Makes 3 dozen.

Flower Pretzel Bites

Anne Henderson-Blake

White candy melts

M&M s

Square waffle pretzels

Parchment paper

Preheat oven to 225 degrees.

Line a baking sheet with parchment paper.

Place pretzels in rows on the baking sheet.

Put one candy melt on top of each pretzel.

Warm in oven 2 to 3 minutes so candy melts are soft (not melted).

Remove from oven and quickly place an M&M (M side down) in the center and surround it with 6 “petals’ of a different color.

Gently press the candy down to secure them in the candy melt.

Let cool and serve.

Store in an airtight container. Enjoy.

White Toasted Almond Bark with Sea Salt

Mandi Edwards

1 ¼ cups whole raw almonds, skin on

20 oz. white chocolate, or white chocolate confectionary, chopped in small pieces

(White chocolate chips will be more difficult to melt.)

1 Tbsp. refined coconut oil

½ tsp. sea salt

Preheat oven to 350 degrees.

Put the nuts on a baking sheet and toast for about 20 minutes. Give the pan a shake from time to time and watch carefully for the last 5 minutes. You want the almonds to get darkly roasted, but not burnt. Set the pan aside to let the nuts cool on the pan.

Line a fresh baking sheet with a silpat mat, parchment paper or non-stick foil.

Put the white chocolate, coconut oil and salt in a glass microwave safe bowl and heat on full power for a minute. Continue heating, checking, and stirring until the chocolate is melted. If you are using chips, they won’t look melted until you stir them.

When the chocolate is completely melted and smooth, stir in the almonds and quickly spread out the mixture onto the lined baking sheet. Spread it out evenly to roughly 9 ½ x 14 inches. (It doesn’t have to be exact.) Let the bark harden completely before cutting.


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