n 1 qt saucepan heat chocolate chips and shortening over low
tainless steel saucepan. Place the chocolate in a medium bowl. Pour
Chop the chocolate into small pieces and put
Fold whipped cream into white chocolate. Transfer to a piping bag with a plain tip. Pipe 1 tuft of cream on 1/2 of 16 chocolate mints. Place 1 raspberry on the other 1/2 of each chocolate mint. Stack 2 filled mints then place the remaining plain mints on top. Chill until ready to serve.
To serve, arrange stacks on plates and dust with powdered sugar. Decorate with fresh mint.
Melt chocolate almond bark; mix in Rice Krispies, nuts and marshmallows.
Pour into lightly buttered pizza pan.
Sprinkle with coconut and top with pieces of cherries.
Melt 2 to 3 squares of white almond bark with 1 tablespoon oil and drizzle over the top.
Refrigerate until set.
Brew your regular coffee. Add the 1 ounce of chocolate mint liqueur into your cup. Add some whipping cream if desired. Sprinkle with shaved chocolate.
Combine coffee, ice cream & creme de menthe in blender container & blend on low speed.
Spoon into sherbet or wine glasses & garnish ea serving w/a chocolate mint wafer or shaved chocolate.
Spread peanut butter between 2 Ritz crackers.
Melt chocolate almond bark, following directions on box.
Dip crackers, with peanut butter between, in chocolate and lay on wax paper until set.
Also good using light almond bark.
Bake Devil's Food cake as directed on narrow side of box (in 9X 13 pan).
Let the cake cool completely and crumble in large bowl.
Mix crumbled cake with 1/2 can Betty Crocker Chocolate Icing.
After mixing well roll into balls. Put in freezer for 30 minutes.
Melt chocolate almond bark as directed on package.
Roll cake ball into the melted chocolate bark and place on wax paper.
You can drizzle a little white chocolate on top for design. Also, they look very nice in mini muffin cups.
parate double boiler, melt the chocolate, being careful not to
irm.
For the chocolate topping, melt chocolate and oil in a
ntil butter is melted. Add chocolate chips and stir until partially
Mix all ingredients except for the chocolate almond bark. Shape into balls and refrigerate.
The balls should be smooth, not sticky.
If they are too sticky to handle, you may want to add more powdered sugar.
Place the candy balls on cookie sheets covered with wax paper.
Refrigerate overnight.
Dip into melted chocolate.
You melt chocolate in double boiler or in microwave. These candies are good without the chocolate, also.
our half and half and mint leaves into the top of
PLACE semi-sweet chocolate and white chocolate in separate medium microwaveable bowls.<
In a large bowl, whisk together sweetened condensed milk, chocolate syrup, vanilla extract and mint extract until blended.
In a separate large bowl, beat whipping cream until soft peaks form. Fold the whipping cream into the first bowl. Then, fold in chips or candy.
Transfer mixture to a 1/2 gallon freezer-safe dish. Place in the freezer and chill until firm, at least 6 hours.
ny large clusters.
Melt chocolate almond bark in a microwave-safe
Melt almond bark and peanut butter.
Add cereal, and spread into a 13 x 9-inch buttered pan, or if you make a larger batch, spread in buttered jelly roll pan.
rom heat and stir in chocolate until melted.
Pour into
Split cake horizontally into four equal layers.
Place bottom cake layer on a serving plate; spread top of layer with half of chocolate-mint ice cream to within 1/2-inch from edge.
Top with second cake layer; cover and freeze 45 minutes or until firm. Spread second cake layer with pink peppermint ice cream.
Add third cake layer; cover and freeze 45 minutes or until firm.
Spread third cake layer with remaining chocolate-mint ice cream, and top with remaining cake layer; freeze until firm.