ups of four 24-cup mini cupcake pans with paper liners. Sift
Preheat oven to 350\u00b0 (325\u00b0 for glass pan).
In a bowl, combine butter and cookie crumbs.
Press mixture into the bottom of a 9 x 13-inch baking pan.
Pour sweetened condensed milk evenly over crumbs. Combine the M&M's semi-sweet chocolate mini baking bits, coconut and nuts.
Sprinkle mixture evenly over condensed milk. Press in lightly.
Bake 25 to 30 minutes or until set.
Cool completely before cutting.
Store in a tightly covered container. Makes 32 bars.
Sprinkle wafer crumbs in bottom of 7-inch spring-form pan.
In food processor, process cream cheese and next 7 ingredients. Process until smooth.
Add egg and process until just blended. Fold in chocolate mini morsels.
Slowly pour mixture over crumbs. Bake at 300\u00b0 for 65 to 70 minutes or until cheesecake is set.
Let cool in pan or wire rack.
Cover and chill at least 8 hours. Remove sides of pan and transfer cheesecake to serving platter. Garnish with chocolate curls.
Combine flour, salt and baking soda and set aside.
Combine brown sugar and granulated sugar, butter and vanilla extract; beat until creamy.
Add eggs; beat well.
Add dry ingredients; mix well.
Stir in semi-sweet chocolate mini chips and chopped nuts. Drop by rounded spoonfuls onto greased cookie sheet.
Bake 8 to 10 minutes at 375\u00b0.
Makes approximately 6 dozen cookies.
Combine sugar and corn syrup in a Dutch oven.
Cook over medium heat, stirring constantly, until sugar dissolves and mixture begins to boil.
Remove from heat and add peanut butter, stirring until smooth.
Gradually stir in cereal and peanuts. Stir in chocolate mini morsels.
Press mixture into a lightly greased 15 x 10 x 1-inch jelly roll pan.
Let cool and cut into 1 1/2-inch squares.
Yields 5 dozen.
prinkle with 1/2 the chocolate mini-morsels.
Pour remaining batter
In a large mixing bowl, mix together the margarine, sugar and vanilla, then beat in 3 eggs.
On the side in a separate bowl, mix the flour and baking powder.
Alternate the flour and baking powder mix with the cup of milk into the large mixing bowl.
Mix well. Then add the chocolate mini chips.
Grease 10-inch tube pan and pour mix in.
Bake at 350\u00b0 for 1 hour.
Combine first 5 ingredients in a bowl.
Make a well in center of mixture.
Combine juice and next 4 ingredients.
Add to dry ingredients, just until moistened.
Fold in chocolate mini-morsels.
Spoon, filling 2/3 full into paper-lined muffin pans.
Bake at 375\u00b0 for 15 minutes.
Remove from pan.
Cool.
Preheat oven to 350\u00b0.
Grease bottom and side of 9-inch spring-form pan or 9-inch square baking pan.
Melt the chocolate mini morsels and margarine in a large saucepan over low heat; cool slightly.
Stir in the oats, flour and brown sugar.
Press firmly into bottom and 1 inch up the sides of the pan.
Bake for 10 minutes; cool completely.
Cream butter until fluffy.
Add sugars.
Beat in eggs and vanilla.
Sift together dry ingredients; add to cream mixture. Stir in oats, semi-sweet chocolate mini chips and chopped nuts. Turn dough into a 13 x 9-inch greased pan.
Bake at 350\u00b0 for 25 minutes.
Cut into bars when 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.
This recipe makes about 50 to 60
ool your favorite cupcake recipe.
Place frosting on the cupcake and top
0\u00b0F and line a cupcake tin with 12 paper liners
Mix together flour, 1 cup sugar, cocoa, baking soda and salt. Then add oil, water and vinegar.
In your mini cupcake pan, place mini cupcake liners.
Fill liners 1/2 full with chocolate batter. Now mix together the 4 oz. cream cheese, egg and 1/6 cup sugar. Place 1/2 tsp. of cream cheese batter on top of the chocolate batter in liners.
Top with miniature chocolate chips.
Bake at 350 degrees for 18 minutes.
Let cool and refrigerate.
Make 4 1/2 dozen.
andy texture.
Place 12 cupcake liners into a muffin tin
Place one vanilla wafer in each liner, if using cupcake size. Split wafer, if using mini cupcake size.
Mix cream cheese, vanilla and sugar.
Spoon over wafers.
Bake at 325\u00b0 for 25 minutes.
Top with choice of fruit, preserves, nuts or chocolate.
Combine Baileys and 1 cup chocolate chips in a small saucepan
Preheat oven to 375\u00b0F.
Blend first 4 ingredients together with mixer.
Stir in mini chocolate chips.
Pour into mini cupcake papers.
Bake for approximately 15-20 minutes.
Refrigerate.
Enjoy!
00b0; grease and flour 12 mini-bundt forms and set aside