food processor add the chocolate, coconut, almonds and butter.
Process
Preheat oven to 350\u00b0F.
Grease 9-inch pie plate; set aside.
Place all ingredients except coconut in blender container; cover. Blend on low speed 3 minutes.
Pour into pie plate; sprinkle with coconut.
Bake in lower third of oven 45 minutes or until center of pie is set and top is golden brown.
Cool completely on wire rack.
Store in refrigerator.
xture.
FOR THE CHOCOLATE BATTER: Combine syrup and
s crumbly.
Stir in coconut.
Press mixture firmly into
ngredient.
Spread the shredded coconut in a baking pan and
Set oven to 350 degrees.
Prepare an ungreased 13 x 9-in baking pan.
Combine first 4 ingredients.
Press mixture into ungreased baking dish.
Bake for 10 minutes.
Combine milk and coconut; mix well, spread over crust.
Bake for another 10-12 minutes.
Combine chocolate chips and peanut butter in a small saucepan.
Cook, over low heat, stirring constantly until chocolate melts.
Spread over coconut layer.
Garnish with chopped peanuts, if desired.
Cool and cut into bars.
Melt chocolate squares in a double boiler.
When melted, remove from heat and add condensed milk and graham cracker crumbs.
Form into 1 inch balls and roll in fine coconut. Enjoy!
Microwave chocolate baking squares in a microwave-safe bowl
Cook the corn syrup, water and sugar together in a small saucepan over medium heat to the soft ball stage (234\u00b0).
Remove from heat; add coconut and vanilla.
Melt baking pieces in top of double boiler over hot, not boiling water.
Pour over coconut, spread with spatula and sprinkle with nuts. Cool. Cut into squares.
Yields three dozen squares.
In a small saucepan, combine white chocolate, butter and cream. Heat, stirring constantly, over low heat until smooth. Cool 15 minutes.
Add coconut, nuts and confectioner's sugar. Mix well. If necessary, add a little more confectioner's sugar or milk to reach a soft spreading consistency.
Prepare Coconut Filling and chill.
Cream butter and sugar. Blend in egg, chocolate and vanilla.
Stir together flour, soda and salt; stir into creamed mixture.
Chill 30 minutes.
Cream butter and sugar; add eggs and vanilla.
Mix flour, cocoa, and nuts.
Add to sugar mixture.
Spread into 9x13 pan.
Bake at 350* for 30 minutes.
Combine condensed milk and coconut.
Spread over cake, bake 15 minutes more.
Mix frosting ingredients until smooth.
Spread over the coconut while still warm.
Chill.
Cut into bars.
sing a larger bowl. Melt chocolate, condensed milk, vanilla, cocoa and
laze: Put chocolate in a medium bowl. Bring coconut milk and corn
ereal into pan.
Place chocolate squares in small microwavable bowl with
Melt chocolate baking squares in pan on stove or in microwave. Dip strawberries in chocolate. Lay on wax paper to allow chocolate to harden.
In a heavy saucepan, melt 18 ounces chopped white chocolate baking squares or bars over low heat. Cool until slightly warm.
In a large bowl, beat one softened 3-ounce package cream cheese with an electric mixer until smooth. Cut 1-1/2 cups butter into pieces.
Add to cream cheese; beat until fluffy. Gradually add cooled chocolate, beating until well blended.
8 ounces chopped white chocolate baking squares or bars over low heat
8 ounces chopped white chocolate baking squares or bars over low heat
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.