eamed mixture.
FOR THE CHOCOLATE BATTER: Combine syrup and
orm a crust. Combine the coconut, sweetened condensed milk, and pecans
Line cookie sheet with parchment paper.
In medium saucepan over low heat, melt bittersweet chocolate just until soft.
Stir until smooth.
Cool 5 minutes.
Stir in nuts.
Spread mixture on paper-lined cookie sheet to 1/4\" thickness.
Drizzle with melted whilte chocolate baking bar, swirl with toothpick.
Refrigerate until firm.
Break into pieces.
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.
Combine margarine, peanut butter, powdered sugar and Rice Krispies.
Shape into balls and chill 24 hours.
Melt over hot water the paraffin wax, chocolate chips and chocolate Hershey bar. Dip the refrigerated balls in the chocolate mixture and put on wax paper to cool.
Cream together melted butter and sugars.
Add eggs and vanilla.
Mix together flour, oatmeal, salt, baking powder and soda.
Combine these two mixtures, then add chocolate chips, chocolate almond bar and walnuts.
Mix well.
Make golf size balls.
Place on ungreased cookie sheet spaced 2 inches apart. Bake at 375\u00b0 for 6 to 8 minutes.
Makes about 120 cookies.
nd broken chunks of milk chocolate candy bar.
This requires a
br>Chop the semi-sweet chocolate baking bar into 1-inch pieces
sing a larger bowl. Melt chocolate, condensed milk, vanilla, cocoa and
laze: Put chocolate in a medium bowl. Bring coconut milk and corn
Place chocolate almond bar, milk and marshmallows in top of double boiler.
Heat until the bar and marshmallows are melted. Remove from heat and cool.
Blend 1 cup frozen whipped topping into mixture.
Pour into graham cracker crust and chill.
he partially baked dough with chocolate bars, breaking up as needed
To decorate cake, gather 20 to 30 rose leaves from garden. Wash thoroughly and dry leaves.
Melt an 8 ounce milk chocolate candy bar in double boiler.
Lay waxed paper on cookie sheet.
Hold leaf in hand; put chocolate on the underneath side with knife or paint brush.
Put in refrigerator.
When chocolate has hardened, peel off rose leaves.
Place chocolate leaves in storage container in refrigerator until needed for decorating.
food processor add the chocolate, coconut, almonds and butter.
Process
ntil weel combined. Stir in chocolate, coconut, and walnuts.
Using a
Spread ice cream into crust evenly.
Spread with whipped topping and sprinkle with coconut.
Freeze until firm.
Remove from freezer about 10 minutes before serving and dip pie pan in hot water to soften crust for easy cutting.
Gently heat chocolate and heavy cream over low heat for 3-4 mins, until melted and smooth. Let cool slightly then add desiccated coconut, almonds and chocolate bar. Chill for 2 hours, until almost firm.
Shape into 24 small balls then roll in shredded coconut. Chill for 30 mins then serve.
emi-sweet chocolate chips and 2/3 cup of shredded coconut.
Thinly coat 8 small or 4 medium Easter egg molds with melted chocolate using a pastry brush. Chill for 5 mins to firm. Brush a second layer of chocolate over top and allow to set. Gently remove chocolate shells from molds.
For the filling, in a medium bowl, combine remaining ingredients. Spoon into chocolate egg halves. Arrange on a tray and chill for 10 mins.
ool.
Melt the dark chocolate in double boiler, then let