eat, and add the bittersweet chocolate, set aside until melted.
ans, set aside.
For chocolate covered strawberries:
In a double
Pre heat oven to 150 degrees.
Lay parchment paper on baking sheet and spread out white chocolate.
Place in oven to allow morsels to melt.
Roughly chop expresso beans in food processor (or you may choose to leave whole).
Remove pan from oven and spread chocolate evenly across pan.
Sprinkle with chocolate covered expresso bean.
Garnish by drizzling melted semi sweet chocolate over pan.
Allow to cool in fridge or freezer.
Break apart into bite size pieces.
Makes about 10 snack size baggie servings.
Heat oven to 375\u00b0.
Beat butter and sugars until creamy.
Add eggs, milk and vanilla; beat well.
Add combined flour, baking soda and salt; mix well.
Stir in oats and chocolate covered raisins. Drop by rounded tablespoonful onto ungreased cookie sheet.
Bake 10 minutes.
Cool 1 minute on cookie sheet, then remove.
Brew your favorite coffee and pour yourself a cup.
Put a chocolate covered cherry candy into the cup.
stir gently and add the Splenda or sugar.
Stir to dissolve.
Enjoy!
Sift together flour, baking soda, salt and cinnamon.
Set aside.
Cream butter with brown sugar and granulated sugar.
Beat in egg and vanilla.
Mix together dry ingredients with butter mixture.
Mix in chocolate-covered raisins.
up rolled oats, walnuts and chocolate-covered raisins.
Drop dough by
Line a baking tray with parchment paper. Freeze. Insert a popsicle stick in each banana half. Arrange on prepared tray and freeze for 5 mins. Coat bananas in chocolate then sprinkles. Freeze for 5 mins, until set. Serve.
Melt chocolate in the top of a
archment paper.
Cut the bananas in half and insert a
Peel 3 bananas.
Cut each in half.
Push a popsicle stick in halfway.
Wrap in foil and freeze overnight.
Melt in a double boiler chocolate chips and shortening; stir constantly.
Dip bananas in melted chocolate.
Roll in chopped nuts.
Yum!
nd eggs.
Add Swirled Chocolate-Caramel chips in the mix
Remove from heat and add chocolate. Let sit for 1 min
Dip 4 strawberries in white chocolate then chill. Skewer remaining strawberries and marshmallows, drizzle with dark chocolate and sprinkle with pistachios and coconut. Chill until set. Serve chocolate-covered strawberries and skewers, dusted with powdered sugar.
>Measure out the chocolate wafers, put chocolate into small ramekin
Preheat oven to 350F Grease an 8\" pan. Set aside.
Whisk together beets, oil, sugar, extracts, eggs and coffee, and beets.
Add the flour and cocoa, stirring just until combined.
Spread in the pan and sprinkle with the chocolate covered hazelnuts.
Bake 35-45 minutes or until toothpick in center comes out clean. Cool completely before cutting.
Melt butter in 13x9-inch baking pan in preheated 350F oven; remove from oven. Sprinkle graham crumbs in butter; mix well. Press into bottom of pan. Sprinkle with chocolate-covered raisins, coconut and nuts; press down firmly. Pour sweetened condensed milk over top.
Bake for 25-30 minutes or ntil light golden brown. Cool completely in pan on wire rack.
ater, grate semi sweet chocolate squares.
Set candy thermometer
Melt chocolate and oil together in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
Place crushed cookies in a shallow bowl.
Dip strawberries into the melted chocolate. Press coated strawberry in the crushed cookies until completely covered. Place covered strawberries on a plate and refrigerate until chocolate is set, at least 15 minutes.
50*F.
Melt the chocolate over very low heat, stirring