ke completely.
Make the chocolate espresso whipped garlache:
In
Melt chocolate drop candy in double boiler or microwave.
Add peanut butter and pecans, if desired.
Pour into buttered dish.
Pour fudge mixture into the prepared square pan.
Melt chocolate bars
Melt candy in microwave.
Add peanut butter and marshmallow cream.
Cook in microwave until the mixture boils.
Stir.
Cook 1 more time until it boils.
Spread in buttered 9 x 13-inch pan. Let cool.
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.
ilk chocolate (1/2 recipe), vanilla flavor, a layer of peanut butter fudge
Microwave the chocolate chips and peanut butter on high for 1 minute.
Stir and continue to heat at 30 second intervals until completely melted.
Stir in peanuts and cereal.
Drop onto cookie sheets lined with waxed paper and place in freezer.
Freeze for about 1 hour or until firm.
Remove from pans and place in plastic storage containers. Keep refrigerated until ready to serve as they do melt quickly.
This recipe is forgiving so you can easily change up the flavour of chocolate chips and nuts.
oiler on low heat, combine chocolate chips, heavy cream, and butter
he butter needed for the fudge) and sprinkling them with brown
br>Add marshmallows, chocolate chips, sweet chocolate and unsweetened chocolate, stirring constantly, until
he extra added ingredients.
DROP COOKIES:
Mix ingredients until
o toast; cool.
Melt chocolate with milk in large microwaveable
Cook, over low heat, the milk and syrup, and stir often to keep from scorching.
Cook approximately 25 to 30 minutes.
Arrange pecans on a buttered cookie sheet, usually 5 per turtle so it looks like a turtle with four legs and a head.
Drop the mixture by teaspoon over each pecan pile.
ompletely before topping with chocolate glaze.
FOR CHOCOLATE GLAZE: COMBINE 1
lass measure with handle, combine chocolate chips, remaining sweetened condensed milk
cup butter, semisweet chocolate chips, dark chocolate chips, and 1/2
Line a 8x8x2-inch baking pan with lightly buttered waxed paper or aluminum foil.
Set aside.
Melt chocolate chips with condensed milk in the top of a double boiler or in a bowl in the microwave.
Stir until smooth.
Remove from heat and stir in pecans and grated orange peel.
Spread in prepared dish and chill until firm.
Carefully remove fudge from pan using the edges of the foil.
Cut into squares.
Store covered in refrigerator.
Chop nuts; set aside.
Mix sugar, margarine and milk together in a heavy skillet.
Bring to a boil.
Reduce heat to low and cook 6 more minutes, stirring often.
Remove from heat.
Add chocolate chips and nuts.
Stir until fudge begins to form.
Quickly add vanilla flavoring.
Drop fudge on wax paper with teaspoon.
Let cool.
Store in airtight container.
Make a batch of Nif's Chocolate Crepe Batter #354547 and keep warm.
Melt butter in the saucepan and add sugar, instant coffee and cocoa. Blend thoroughly.
Gradually add the cream and cook over medium heat, stirring constantly, for about five minutes.
Remove from the heat and add the vanilla. Set aside.
Put small scoops of chocolate ice cream on each crepe and fold over.
Drizzle the hot fudge sauce over the crepes and sprinkle with chopped nuts. Serve immediately.
/2 cup of the chocolate chips over cherry ice cream