n food processor bowl; add chocolate morsels, vanilla, and salt. Process 30
Microwave chocolate morsels and 1/2 cup cream in a glass bowl at HIGH for 1 1/2 minutes or until melted and stirring twice.
Stir in vanilla and rum, blending well.
Cool 5 minutes.
Beat remaining 2 cups cream at medium speed with an electric mixer until soft peaks form.
Fold cream in chocolate mixture.
Pipe or spoon into a large serving bowl or individual dessert glasses.
Garnish with additional whip cream and grated chocolate, if desired.
Chill 2 hours.
Microwave chocolate morsels in a microwave-safe bowl on high for 1 to 1 1/2 minutes or until melted, stirring at 30-second intervals.
Dip half of each pecan in melted chocolate; place on a wax paper-lined baking sheet.
Let cool completely.
Store in a single layer in an airtight container for up to 2 days.
fter each addition. Stir in chocolate morsels. Cover and chill dough 1
Melt semisweet chocolate morsels in a microwave-safe bowl
egisters 234 degrees; pour over chocolate morsels mixture.
Beat at high
d half of the white chocolate morsels; place in bowl and
eanut butter and milk chocolate morsels and semi-sweet morsels in medium, uncovered
Melt 1 cup chocolate morsels in a heavy saucepan over
In a heavy gauge saucepan, combine marshmallow cream, sugar, evaporated milk, butter and salt.
Bring to a full boil over medium heat, stirring constantly.
Boil for 5 minutes, stirring constantly.
Remove from heat.
Add to Toll House milk chocolate morsels and Toll House semi-sweet chocolate morsels; stir until morsels are melted and mixture is smooth.
Stir in walnuts and vanilla extract.
Pour into foil-lined 8-inch square pan.
Chill until firm (about 2 hours).
tir in 2 cups semisweet chocolate morsels; pour batter evenly into 2
In large bowl stir together Frosted Flakes cereal and peanuts. Set aside.
Place peanut butter morsels and chocolate morsels in a microwavable bowl.
Heat on High 2 minutes, stirring halfway through cooking.
After cooking, stir morsels until smooth.
Pour melted morsels over cereal and peanuts, stirring until cereal and peanuts are coated.
Drop by rounded measuring tablespoonfuls onto cookie sheet lined with waxed paper.
Chill until set, approximately 15 minutes.
Store at room temperature.
Yields 3 1/2 dozen.
In large saucepan, combine marshmallow cream, sugar, evaporated milk, butter and salt; bring to full boil over moderate heat.
Remove from heat.
Add milk chocolate morsels and semi-sweet morsels; stir until morsels melt and mixture is well blended.
Stir in nuts and vanilla extract.
Pour into aluminum foil-lined 8-inch square pan.
Chill in refrigerator until firm (about 2 hours).
Cut into squares.
side.
Combine dark chocolate morsels and sweetened condensed milk in
Cook sugar and light syrup in 3 quart saucepan over moderate heat until mixture begins to boil. Remove from heat. Stir in peanut butter. Mix in Rice Krispies. Press into 9 x 13-inch pan; let harden. Melt over hot (not boiling) water the chocolate and butterscotch morsels; stir until blended. Spread over Krispies mixture. Chill about 5 minutes until top is firm. Cut into bars. (Can use 1 large package chocolate morsels and 1/2 package butterscotch morsels.)
n 1 1/3 cups chocolate morsels and chopped walnuts.
Spread
Lightly grease.
Heat dark chocolate morsels, sugar, butter and water in
an.
MICROWAVE 1 cup chocolate morsels in small, uncovered, microwave-safe
Stir in 1 cup milk chocolate morsels.
Spread into (ungreased) 13
Preheat oven to 350\u00b0.
In large mixing bowl, combine peanut butter and butter, mix until smooth.
Add sugar, eggs and vanilla, beat until creamy.
Blend in flour and salt; stir in 1 cup milk chocolate morsels. spread into 13 x 9-inch baking pan.
Bake for 25 to 30 minutes.
Sprinkle remaining chocolate morsels; let sit 5 minutes until morsels are soft.
Spread chocolate evenly over top. Cool completely.
Cut into 1 1/2 inch bars.
Makes 48 bars.