Combine flour,
sugar and soda; mix well and set aside. Combine water,
butter and cocoa in a heavy saucepan; bring to a boil,
stirring
constantly.
Gradually
stir
into
flour mixture.
Stir
in
buttermilk, eggs and vanilla.
Pour into a greased and floured
13 x 9 x 2-inch baking pan.
Bake at 350\u00b0 for 30 minutes or until a wooden pick inserted in center comes out clean.
While
warm,
prick surface at one-inch intervals with a meat fork; spread Chocolate Candy Frosting.
Prepare chocolate bar filling:
Heat oven to 350\
ith remaining frosting. Garnish with candy bars, if desired.
Chocolate Cream Filling:
Slowly pour 1/2
Place the chopped chocolate candy bars in a small bowl;
eat in melted chocolate then fold in cherries and chocolate candy bars. Transfer
r overnight.
For the filling: combine all of the ingredients
Place the chocolate candy melts in a small
more minute.
Chocolate Mousse Filling-- Melt the chocolate.
In another
stirring often. Add marshmallows and chocolate candy bars. Stir until marshmallows and
br>Meanwhile, for the chocolate ganache filling, stir chocolate and butter in a
ack.
Meanwhile, for the chocolate caramel filling, stir butter and brown
ire rack.
For the chocolate praline filling, place granulated sugar and
aper. For the chocolate ganache filling, place the chocolate and butter in a
ightly browned.
Meanwhile, prepare chocolate orange filling: beat cream cheese and
Cook brownies according to package directions.
When cool, crumble them.
Prepare chocolate mousse filling mix according to box and refrigerate for about 30 minutes or until spreadable. Spread half the crumbled brownies into a large glass bowl.
Place half the chocolate mousse on top of the brownies, then half the brickle and half the Cool Whip.
Repeat the layers.
Garnish with chocolate bar either broken into small pieces or by making curls.
Spray the ice cube tray with cooking spray.
Melt the white chocolate candy melts, then pipe stripes across the entire ice cube tray using a piping bag (or just drizzle with a spoon). Place in freezer to set.
Melt milk chocolate candy melts and pour about 2 tablespoons into each tray. Tilt the entire tray in all directions to coat the sides. Place back in freezer to set.
Put one of the marshmallow halves in each tray, then cover with remaining melted milk chocolate. Place in refrigerator for about 1 hour until set.
Spray the ice cube tray with cooking spray.
Melt the dark chocolate candy melts, then pipe stripes across the entire ice cube tray using a piping bag (or just drizzle with a spoon). Place in freezer to set.
Melt white chocolate candy melts and pour about 2 tablespoons into each tray. Tilt the entire tray in all directions to coat the sides. Place back in freezer to set.
Put about 1/2 a tablespoon of chunky peanut butter in each tray, then cover with remaining melted dark chocolate. Place in refrigerator for about 1 hour until set.
prinkle a bit of crushed candy cane in the bottom of
Mix the chocolate pudding with whole milk and half and half. Pour in Oreo pie crust.
Cover with chocolate whip cream.
Shave or grate one chocolate candy bar on top of chocolate whip cream.
The candy bar can be your choice.