Beat eggs in small mixer bowl.
Blend in sugar and melted butter.
Combine flour, cocoa and salt.
Add to butter mixture. Stir in vanilla and nuts.
Pour into lightly greased 8-inch pie pan.
Bake at 350\u00b0 for 25 to 30 minutes or until almost set (pie will not test done).
Cool.
Cut into wedges.
Serve with ice cream and hot fudge.
Makes 8 servings.
Combine the first 3 ingredients in a saucepan; cook over low heat, stirring often, until chocolate melts. Remove from heat and cool 10 minutes. Stir in eggs, flour and nuts. Pour into greased and floured 13 x 9-inch pan and bake for 35 to 40 minutes at 350\u00b0. Cool on wire rack. Pour Fudge Frosting over top. Chill 15 minutes and cut into squares. Garnish if desired. Yields 4 dozen.
br>Frost with Cappuccino
Fudge
Icing
and\tsprinkle
ans and cool completely. Spread Fudge Frosting between layers and on
eat.
Add Karo syrup, Carnation milk and Hershey's cocoa
Do the instructions as told on the Box of Brownies (Except for pouring).
(PREHEAT TO WHAT IT SAYS).
Put HALF of the brownie MIX (not heated) in the glass pan!
Place 3 or 4 Kit Kats throughout the pan so that it is almost everywhere.
Use a spoon and push the kit-kats down so the brownie mix covers them.
Spread the brownie mix over the kit-kats, then pour the remaining brownie mix.
Pour as many M&M's onto the mix as possible || NOTE: Do not MIX AFTER THIS.
Put the brownies in the oven and wait 35-40 minutes.
Enjoy!
In saucepan mix evaporated milk, sugar and salt and cook over low heat to boiling.
Cook for 5 minutes stirring constantly. Remove from heat.
Add marshmallows, chocolate pieces, vanilla and nuts.
ouble cupcake papers. Since this recipe makes 18 cupcakes, you can
ropping a few drops of fudge mixture in cool water. When
ak clean.
Stir the fudge thoroughly but not vigorously
intaining stiff peaks.
Chocolate Fudge Chunks:
Line an 8x8
Prepare cake as directed on package in two 9\" cake pans. Let cool. Frost cakes generously with chocolate frosting. Break apart approximately 36 Kit Kats. Begin to place them around the cake. Tie with a ribbon, if desired. Top with mini M&M's. Enjoy your amazing cake!
Tips:
* Make sure your layer cakes are not taller than a Kit Kat.
* You may want to freeze your Kit Kats to avoid fingerprints.
* Use a ribbon to ensure your Kit Kats don't fall over. The frosting works well - but the ribbon gives you extra peace of mind.
Combine sugar (white granulated), margarine, Carnation canned milk in a 2
Combine sugar, margarine and Carnation milk in a heavy saucepan.
Bring to a full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat or until candy reaches 234\u00b0.
Stir constantly to prevent scorching.
Remove from heat. Stir in chocolate chips.
Stir until melted.
Add marshmallow cream, nuts and vanilla.
Beat until well blended.
Pour into greased 13 x 9-inch baking pan.
Top with walnuts.
Press into fudge.
Cool at room temperature.
Cut into squares.
egrees F.
The original recipe says to grease a 12
ream with general drizzles of fudge ripple. Do not mix the
In heavy gauge saucepan, combine sugar, butter and Carnation evaporated milk.
Bring to a full rolling boil over moderate heat, stirring constantly.
Boil 5 minutes, stirring constantly.
Remove from heat.
Add Nestle peanut butter morsels; stir until morsels melt and mixture is smooth.
Add Kraft Marshmallow Creme and vanilla extract; beat until well blended.
Pour into foil-lined 13 x 9-inch baking pan.
Sprinkle with peanuts and press into fudge.
Chill until firm.
Place Carnation milk and sugar in large saucepan.
Heat to boiling, then cook 5 minutes.
Begin timing after mixture begins bubbling around edges of pan.
Remove from heat.
Add marshmallows, nuts, chocolate chips and vanilla.
Stir fudge until marshmallows and chocolate are melted.
Boil the first five ingredients to the soft ball stage. Remove from heat and add the marshmallow cream and peanut butter. Beat until firm.
Pour into buttered 8 x 8-inch square pan. Double recipe for a 9 x 13-inch pan.
Mix sugar, butter, Carnation milk and syrup in pan.
Stir up well. Cook until rolling boil; reduce heat, stirring constantly or often.
Cook until forms soft-ball in cup of cold water. When soft-ball is formed remove from heat. Add peanut butter and vanilla. Stir up and beat until ready to pour into buttered container.