Make and bake moist chocolate cake recipe.
Set aside to cool. Mix instant pudding with whole milk according to directions on package.
In a large bowl mix together all ingediants, except white chocolate chips and oil.
In a glass bowl mix together white chocolate chips and oil.
Microwave white chocolate and oil for 1 minute, stir. Microwave for an additional 30 seconds.
Stir white chocolate luntil completely melted.
Pour melted white chocolate over chex mix.
Mix very well, until all chex mix ix coated.
Spread coated chex mix in a single lay on wax paper or tin foil.
Let harden.
Break up and store in an air tight container.
ENJOY!
Pour cereal into large bowl and set aside.
In a 1-quart microwave-safe bowl, combine chocolate chips and peanut butter. Microwave 1 1/2 to 5 minutes (depending on your microwave) until smooth.
Pour wet mixture over Chex.
Mix with a large spoon to make sure all Chex are coated.
Pour chocolate Chex in a large resealable bag with powdered sugar.
Mix.
Spread on waxed paper to cool.
Into large bowl, measure cereal; set aside.
In 1-quart microwaveable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.
In large microwavable bowl, measure cereal. Set aside. Line cookie sheet with waxed paper.
In medium microwavable bowl, microwave mint chips uncovered on Medium (50%) about 1 minute, stir. Microwave an additional 15 seconds at a time, until chocolate is mostly melted and can be stirred smooth. Pour over cereal, evenly coating pieces.
Microwave uncovered on High 3 minutes, stirring every minute. Spread on waxed paper; cool 5 minutes. Stir in candies. Store tightly covered.
Pour cereal into large bowl and set aside.
Melt chocolate chips in microwave until partly melted.
Add peanut butter and butter; melt completely.
Stir.
Pour hot, melted mixture over Chex and stir carefully until all Chex are coated.
(This will take several minutes; a rubber spatula works best.)
Combine the chocolate chips and peanut butter; melt on low heat.
Pour over the Chex cereal; toss.
Put half of mixture in a plastic bag filled with the powdered sugar.
Repeat with other half.
Spread on cookie sheet.
Flash freeze for 5 minutes.
Store in airtight containers in freezer.
Combine all cereals, nuts and pretzels.
Melt chocolate in microwave.
Pour over mixture.
Mix well.
Dry on wax paper. Break into pieces and enjoy.
ntil coffee is dissolved. Add chocolate chips and butter. Microwave uncovered
Melt chocolate in dish in 200\u00b0 oven, no hotter or will burn (will scorch very easy in microwave).
Stir occasionally.
Combine all dry ingredients in large container.
Pour melted chocolate over all; stir until covered good.
Spread on waxed paper until dry. Break up and store in containers.
Great at Christmastime.
ntil coffee is dissolved. Add Chocolate chips and butter. Microwave uncovered
hem for reheating later.
Chocolate Sauce Instructions.
1. Mix
Measure cereal into large bowl; set aside.
Heat chocolate chips, peanut butter and butter in 1-quart saucepan over low heat, stirring frequently until melted.
Pour chocolate mixture over cereal in bowl, stirring until evenly coated.
Pour into large bag; add powdered sugar.
Seal and shake until well coated. Spread onto waxed paper to cool.
Store in refrigerator.
Melt white chocolate over hot water or microwave.
Set on High 1 minute.
Stir; repeat until melted.
Pour over cereal, nuts and pretzels.
Stir until all cereal is coated.
Then pour onto wax paper, storing in a tightly covered container.
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).
Into large microwavable bowl, measure cereal; set aside. Line cookie sheet with waxed paper.
In 2-cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High 1 to 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour over cereal, stirring until evenly coated. Microwave on High 3 minutes, stirring every minute. Spread on cookie sheet. Cool 10 minutes. Break into bite-size pieces.
In small microwavable bowl, microwave vanilla baking chips uncovered on High ...
Gently mix all ingredients, except white chocolate. Spread in two 9 x 13-inch pans.
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