Bake in a long cake pan at 350\u00b0 for exactly 25 minutes.
Frost in pan with chocolate frosting (use the recipe on Hershey's baking chocolate package for Quick Chocolate Frosting).
Microwave semi-sweet chocolate in a small microwave-safe
poon, stir in the flours, baking powder and ground almonds. Add
Place cream and baking chocolate in a small heatproof bowl
ombine flour, brown sugar, nuts, baking chocolate.
Stir in melted butter
br>Combine 8 ounces baking chocolate and 2 tablespoons cream in
n a microwavable bowl, combine baking chocolate, chocolate chips, and 1/3 cup
other use.
Melt chopped baking chocolate and cream cheese in
175 degrees C). Line a baking sheet with parchment paper.
ool.
Melt 1 ounce baking chocolate (See NOTE below).
With
). Line a 9x13-inch baking pan with aluminum foil; grease
Mix semisweet chocolate, baking chocolate, and butter together, then melt
ugar. Add eggs, vanilla, baking soda, unsweetened chocolate and salt. Add flour
Microwave chocolate and butter in medium microwaveable
Cream the first 6 ingredients together.
Sift the flour, salt and baking powder together.
Add baking chocolate.
Stir in chocolate chips and walnut pieces.
Chill dough slightly and drop large teaspoons rather high, to make large, soft cookies.
Bake at 350\u00b0 for about 8 minutes.
Cool on pan until they can be safely removed to racks.
Delicious!
Makes 3 dozen.
00b0.
Combine flour, baking powder, baking soda and salt.
Using
Preheat oven to 400 degrees.
Put 19 muffin cup liners in regular sized muffin pans.
In microwave, for 1 minute, melt the first 3 ingredients- semisweet chocolate, baking chocolate and butter.
Stir.
Microwave a little more if needed.
Add sour cream and brown sugar, stir.
Add Karo syrup, egg and vanilla and stir.
Add flour, soda and salt and stir.
Add chocolate chips.
Fill muffin cups 1/2 to 2/3 full.
Bake 10-15 minutes.
Don't overbake.
Pour peanuts into your slow cooker. Layer sweet baking chocolate over the peanuts. Spread milk chocolate chips onto the baking chocolate. Finish with a layer of white almond bar pieces.
Cook on Low for 2 hours before stirring to mix evenly.
Line baking sheets with waxed paper or baking parchment. Drop spoonfuls of the peanut mixture onto the prepared baking sheets. Set aside until the candies harden. Store covered in a cool place.
ell.
Melt the unsweetened baking chocolate and unsalted butter in the
In a large saucepan, combine first four ingredients.
Cook and stir over medium heat until sugar is dissolved.
Bring to a rapid boil; boil for 5 minutes, stirring constantly.
Remove from the heat; stir in marshmallows until melted.
Add chocolate bars and baking chocolate; stir until melted.
Fold in vanilla and pecans; mix well.
pour into a greased 15-inch x 10-inch x 1-inch baking pan.
Chill until firm.
Cut into squares.