venly.
Sprinkle the semi-chocolate chips evenly on top of
Make and bake moist chocolate cake recipe.
Set aside to cool. Mix instant pudding with whole milk according to directions on package.
Combine the sugar, corn syrup and vanilla in a medium saucepan. Bring to a boil over medium high heat, stirring occasionally, boil for 1 to2 minutes. Remove from heat and stir in the peanut butter. Add cereal, mix until cereal is evenly coated.
Drop cookies by spoonfuls onto greased foil or waxed paper. Let sit at room temperature until cool and set. This recipe can also be made in the microwave, if watched carefully.
ocoa pebbles or whatever that chocolate cereal is. You can easily use
Grease an 8 x 12 inch baking dish. Line base and long sides with parchment paper, extending it 2 inches above sides. For the batter, add chocolate and butter to a large saucepan and stir over low heat 2-4 mins, until smooth. Cool 5 mins. Stir in remaining ingredients and spread in prepared dish. Refrigerate 3 hours, or until firm. Dust with extra cocoa powder, cut into squares and serve.
hem for reheating later.
Chocolate Sauce Instructions.
1. Mix
ork the best).
Place cereal and coconut in a large
Mix butter, brown sugar, sugar, eggs and vanilla.
Set aside. Combine cocoa, flour, salt and baking soda.
Stir together, slowly adding chocolate chips and Cocoa Krispies.
Place Hot Chocolate Mix and water in a 1 quart glass measure.
Add vanilla and stir.
Microwave, uncovered, at HIGH 3 minutes or until heated.
Pour 1 cup hot chocolate into each of 4 mugs.
Top each with 1 tablespoon ice cream.
Sprinkle with cinnamon.
Hot Chocolate Mix:
Combine all ingredients.
Store in an airtight container in a cool, dry place. Yield's 7 1/3 cups of 1/3 cup servings).
ieces into one bowl and chocolate pieces into the other bowl
Heat marshmallows, syrup and butter until marshmallows have melted.
Pour mixture over cereal and stir until coated.
(Save 1/2 cup mixture to sprinkle over top of an ice cream pie, if desired.) Press cereal into greased 9\" pie pan.
Freeze.
Fill shell with filling of your choice.
Let stand at room temperature for 15 minutes before serving.
ntil cold.
Garnish with chocolate drizzle.
Store, covered, in
ould use store-bought chocolate syrup in this recipe, but the syrup
nch springform pans.
Microwave chocolate squares in a microwave-safe
rosting, if desired. (any soft chocolate frosting will work).
For
Mix the 10 cups in a large bowl.
Melt chocolate in microwave, stirring often.
Pour over cereal mix and stir until even.
Spread on wax paper to cool.
nd salt; set aside. Combine chocolate, milk and butter in saucepan
Prepare cake mix as directed, or make your own chocolate cake recipe and bake in a 9 x 13 inch pan.
When done, remove from the oven, poke holes in the cake and pour the kahlua over the cake.
Let cool.
Meanwhile prepare the pudding or mousse.
Tear or crumble the cake into pieces.
In a glass trifle bowl layer in this order: 1/3 of cake, 1/3 of pudding, 1/3 of whipped topping and 1/3 of candy bars.
Repeat layers ending with chopped candy bars on top.
Chill well.
Using rubber spatula, gradually fold chocolate mixture into beaten egg whites
gg yolk mixture, then fold chocolate mixture into egg whites, spread