Make and bake moist chocolate cake recipe.
Set aside to cool. Mix instant pudding with whole milk according to directions on package.
Melt the chocolate bits in a double boiler and add the rice crispies and nuts.
Put in little stacks on waxed paper and refrigerate till hard.
Line a baking sheet with waxed paper.
Stir oats, chocolate chips, coconut, and almonds together in a large bowl.
Whisk sugar, milk, butter, and salt together in a saucepan; bring mixture to a boil, add vanilla, and remove from heat. Pour milk mixture over chocolate chips mixture; stir until well-combined. Drop spoonfuls of chocolate mixture onto prepared baking sheet. Chill in the refrigerator until haystacks are set, 15 to 20 minutes.
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).
Place Crisco and white chocolate, in chunks, in microwave, stirring every 30 to 45 seconds.
Add pretzels and peanuts when chocolate is melted and mix until all ingredients are coated. Drop by spoonfuls onto wax paper to cool.
Melt chocolate and butterscotch chips together.
Stir in a combination of peanuts and noodles.
Drop on waxed paper to set.
Line baking sheet with waxed paper.
Melt the chocolate in top of double boiler over simmering water, stirring until smooth and creamy.
Add the nuts and pretzels, stirring until well coated with chocolate.
Remove the pan from heat.
Spoon the mixture by rounded teaspoonfuls onto the prepared baking sheet.
Cool to room temperature or refrigerate.
Makes 32.
The cookies may be refrigerated indefinitely.
Melt chocolate morsels in microwave (be careful not to overcook chocolate).
Then add peanuts and chow mein noodles.
Mix well so peanuts and noodles are covered and coated.
Drop on wax paper and let them harden.
ntil cold.
Garnish with chocolate drizzle.
Store, covered, in
Melt chocolate, mix craisins and cereal with chocolate.
Spoon by tablespoons onto waxed paper.
Put in refrigerator until cool.
Store in an airtight container.
ould use store-bought chocolate syrup in this recipe, but the syrup
Melt chocolate and peanut butter; stir.
Add noodles.
Stir again.
Drop clusters on wax paper.
Cool.
Melt chocolate, butterscotch and peanut butter in microwave or double boiler.
Stir in pecans and potato sticks.
Mix well and drop by teaspoons onto wax paper.
Chill until firm.
Melt 1 bag of good semi-sweet chocolate chips in microwave in a large bowl on high for about 2 minutes or until melted (stirring occasionally).
Once melted, mix in 1 sleeve of Fiber One cereal (8.1 oz). Once well blended, use a tablespoon to scoop out rounded cookies onto a cookie sheet lined with wax paper. Refrigerate until set (about 1/2 hour). Can freeze portions until ready to eat.
Melt chocolate and butterscotch chips, stirring constantly. Remove from heat; add nuts and noodles.
Drop by teaspoon on waxed paper. Cool.
Mix 1/3 cup coconut and the noodles in a medium size bowl. Add melted chocolate; stir with rubber spatula until well blended. Using spatula, drop 12 mounds (2 tablespoons each) noodle mixture onto waxed paper-lined cookie sheet.
Press mounds lightly to compact.
Refrigerate at least 1 hour until firm.
Can be stored at room temperature.
Makes 12.
Melt chocolate chips, butterscotch chips and peanut butter in saucepan.
Stir in pecans and potato sticks.
Drop from a teaspoon onto waxed paper.
Let cool.
Store in covered container.
nch springform pans.
Microwave chocolate squares in a microwave-safe
rosting, if desired. (any soft chocolate frosting will work).
For