Line large cookie sheet with waxed paper.
Melt chocolate with oil in top of double boiler set over simmering water, stirring until chocolate is smooth.
Transfer to medium bowl.
Mix in cookie crumbs.
Spread chocolate mixture over prepared cookie sheet.
Freeze until chocolate mixture is firm, about 10 minutes. Chop chocolate crunch into pea-sized pieces.
(Can be made one week ahead.
Store in airtight container in freezer.)
Make and bake moist chocolate cake recipe.
Set aside to cool. Mix instant pudding with whole milk according to directions on package.
Process chocolate wafer cookies in a food
Make the crust first. Melt chocolate and butter in the microwave.
Mix in Rice Krispies. Quickly press mixture into a 9 inch pie plate. The bottom and up the sides.
Freeze for 1-2 hours or until hard.
Then blend first five filling ingredients well.
Fold in Cool Whip and pour into frozen crust.
Top with real whipped cream and chocolate shavings or a dusting of cocoa powder.
Serve cold.
Preheat oven to 350.
Peel and section oranges.
Cut sections into small pieces.
Combine the orange pieces and orange juice.
Beat eggs and add oranges,vanilla and almond extract.
Mix well.
Sift dry ingredients together and add all at once.
Pour into a greased and floured 9 by 13 inch pan.
Combine the brown sugar,chocolate chips and nuts.
Sprinkle on top of the cake.
Bake at 350 degrees for 45-50 min.
hem for reheating later.
Chocolate Sauce Instructions.
1. Mix
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).
ntil cold.
Garnish with chocolate drizzle.
Store, covered, in
Mix together the cereal, marshmallows and nuts in a large bowl.
Melt the white chocolate in double boiler.
Pour the melted chocolate over the cereal mixture and mix well with a big spoon. Pour into a lightly buttered 9 x 13-inch pan.
Cut when cool.
Melt white bark.
Combine other ingredients in large bowl. Pour chocolate over mixture.
Mix well.
Drop by teaspoons onto waxed paper.
Preheat oven to 350\u00b0.
Prepare chocolate pudding and spread pudding in bottom of a 9-inch square pan.
Combine dry cake mix, nuts or coconut and melted butter.
Sprinkle over pudding and bake at 350\u00b0 for 40 to 50 minutes until center of Crunch springs back when touched lightly with finger.
n 2/3 cup of chocolate chips. Pour over cereal and
ould use store-bought chocolate syrup in this recipe, but the syrup
Crush cereal between two sheets of wax paper with rolling pin. Mix crushed cereal and mini chocolate chips together, then spread this mixture onto a serving tray.
With a butter knife, spread a coat of peanut butter on approximately half of the pretzel rod. Then roll the coated part of rod in cereal and chip mixture. Repeat for all pretzel rods.
Great snack for 6 to 8 kids.
Bake the chocolate cake and cool.
In a medium bowl, whisk together pudding mix and milk. Allow to set up 5 minutes, then fold in whipped topping. Gently stir in 1 cup of the crushed cookies and the chocolate chips. Spoon into crust. Sprinkle with remaining crushed cookies.
Freeze overnight for best results. Remove pie from freezer 15 minutes before serving.
nch springform pans.
Microwave chocolate squares in a microwave-safe
CHOCOLATE CRUNCH COOKIE:
Heat oven to
Coarsely chop chocolate in food processor.
Combine chocolate and shortening in microwave-safe dish.
Cook at 50% (Medium) power for 6 minutes until melted smooth.
Stir at 2 minute intervals. Combine chocolate with remaining ingredients. Mix well.
Drop by teaspoon on waxed paper.
Let cool completely; store in airtight container.
Yields approximately 5 dozen.
In a medium saucepan over very low heat, melt chocolate, stirring constantly; remove from heat.
Add butter, stirring until melted; stir in liqueur and orange peel, if desired.
Transfer to a medium bowl; cover and refrigerate until mixture is fudge-like, about 30 minutes.