Mix
oleo,
flour
and\tnuts
together.
Press\tin
8 x 12-inch
or 7 x 10-inch Pyrex oblong dish (bottom only).
Bake for 20
minutes at 325\u00b0 (do not brown).
Let cool.
Mix cream cheese and
powdered
sugar
together and spread mixture over crust. Cover with your favorite chocolate pie filling recipe. Top with Cool Whip and refrigerate.
Drizzle the cake with the rum. Melt the chocolate in a heatproof bowl set over a pan of simmering water. Allow to cool a little, then add to the cake crumbs, along with cocoa powder and powdered sugar. Mix well, then form into 28 balls. Dampen slightly with water, then roll in the sprinkles, pressing lightly. Arrange on a plate to serve.
Process chocolate wafer cookies in a food
Combine butter, icing sugar and chocolate chips in a microwavable bowl.
Microwave on low to melt - do not cook.
Stir in beaten eggs and salt until thick and smooth.
Add rum and crumbs then mix well.
Refrigerate until mixture is stiff enough to form balls (about 3 hours).
Roll balls in chocolate shots, ground nuts or coconut.
Chill.
Beat pudding mix and milk in medium bowl with whisk 2 minute Add cookie crumbs; mix well.
Shape into 42 (1-inch) balls. Freeze 10 minute Dip in semi-sweet chocolate; place in single layer in shallow waxed paper-lined pan.
Refrigerate 20 minute or until firm. Drizzle with white chocolate; refrigerate 10 minute or until firm.
Cream the butter and both sugars.
Add eggs and vanilla.
Mix together with flour, oatmeal, salt, baking powder and soda. Add chips, candy and nuts. Refrigerate for 1/2 hour.
Roll into balls and place 2-inches apart on cookie sheet.
Bake for 6 minutes at 375\u00b0.
Makes 112 cookies.
Recipe can be halved.
Grate chocolate squares and almonds in food
Method:
Cream the buter and castor sugar until light and creamy.
Add in the water.
Add in the sifted flour and work into a manageable.
dough.
Cut chocolate into small blocks (i. e each block into 2).
Shape pieces of dough around the blocks of chocolate.
and roll into small balls.
Bake on a greased baking sheet at 180 degrees celius.
for 15-20 minutes.
Roll in icing sugar while still warm.
n your chocolate chips. Form the dough into rather large balls and
Melt the chocolate on the stove, mix in remaining ingredients except coconut.
I find it easier to roll after it sits in the fridge overnight.
Roll into balls, size of your choice, and roll in fine ground Coconut.
Store in freezer.
In a microwave, melt chocolate and butter; stir until smooth.
Measure oatmeal and blend in a blender to a fine powder.
Cream the butter and both sugars.
Add eggs and vanilla.
Mix together with flour, oatmeal, salt, baking powder and soda.
Add chocolate chips, grated Hershey Bar and nuts.
Roll into 1 inch balls and place 2-inches apart on a cookie sheet.
Bake for 10 minutes at 375\u00b0 or until golden.
double boiler, combine the chocolate, butter, coffee, and rum. Set
elon baller, scoop out balls of chocolate-rum mixture and transfer each
ee note in my Chocolate Tart Dough recipe regarding this step.)
-inch) balls. Freeze 10 minute Dip balls in melted chocolate; place on
Mix first 5 ingredients and roll into small balls; put on wax paper.
Chill.
When chilled, melt paraffin and chocolate chips together.
After cool, put toothpick into bonbons and dip into chocolate paraffin mixture and place on wax paper to set.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Whisk almond flour, baking soda, and salt together in a bowl. Stir grapeseed oil, agave nectar, and vanilla extract together in a separate bowl. Mix oil mixture into almond flour mixture until dough is just combined. Fold chocolate chips into batter.
Form dough into 1/2-inch balls and press onto the prepared baking sheet.
Bake in the preheated oven until edges are lightly browned, 7 to 10 minutes.
ll.
TO PORTION CAKE BALLS Use cookie scoop to
nd melted.
Pour the chocolate mixture over the crumbled cake