Crust:.
Melt butter in a medium sized sauce pan on low.
Add cocoa, milk, and sugar and stir until well combined.
Bring to a boil and cook for about 1 1/2 minutes.
Remove from heat and stir in peanut butter, vanilla, and oats.
Pour and press into two greased 9-in pie pans.
Filling:.
Beat together cream cheese and confectioners' sugar.
Mix in peanut butter and milk.
Beat until smooth.
Fold in whipped topping.
Spoon into two 9 inch no bake cookie pie shells; cover, and freeze until firm.
9 inch pan and bake in 350\u00b0 oven for
In spring-form pan, line bottom and sides with ladyfingers. Trim bottom of ladyfingers that stand around the sides.
Use tips to fill in spaces on bottom.
Follow directions on no bake cheese cake and add cream cheese (soften in microwave).
Refrigerate for 1 hour.
Remove and add fruit topping when ready to serve.
ombined and there are no large pieces of cookie remaining.
Line
In blender, sprinkle gelatin over cold milk; let stand 2 minutes.
Add hot milk and process at low until dissolved, about 2 minutes.
Add cream cheese, sugar and vanilla and process until blended.
Arrange (sprinkle) mini chocolate chips in the bottom of the crust.
Pour in gelatin (cream cheese) mixture.
Sprinkle with your favourite crushed cookies.
Chill until firm, about 2 hours.
In a blender, sprinkle gelatin over cold milk.
Let stand for 2 minutes.
Add hot milk and process at low speed until dissolved, about 2 minutes.
Add cream cheese, sugar and vanilla and process until blended.
Arrange chocolate in the bottom of the graham cracker crust.
Pour in gelatin mixture, sprinkle with crushed cookies.
Chill until firm, about 2 hours.
Serves 10.
ntil smooth. Fold chocolate chips and pecans into cookie dough mixture; shape
Melt dark chocolate over gentle heat.
Combine marshmallows, cereal, cookies, peanuts and cherries.
Pour the melted chocolate over nut/cereal mixture and combine well.
Spoon mixture onto waxed paper lined baking sheets in mounds that resemble (very roughly) little mountains.
Melt white chocolate. Spoon some white chocolate on each cookie and let it run down the \"peak\" like snow caps on a mountain. Makes 38 cookies.
In the Kitchen with Bonnie Stern.
In top of
a
double boiler, melt butter and chocolate. Blend with a whisk, then add oats and combine well.
Form into golf size balls.
This mixture is both crumbly and wet and you might
not think it
is
going
to
hold
together,
but
surprise...it does. Place in
a waxed paper lined pan and chill. When the cookies are firm,
roll them in confectioners sugar. Store them in the refrigerator, but allow them to come to room temperature 30 minutes before serving.
In blender, sprinkle Knox gelatine over cold milk.
Let stand 2 minutes.
Add hot milk and process at low until dissolved, about 2 minutes.
Add cream cheese, sugar and vanilla and process until blended.
Arrange chocolate in bottom of crust.
Pour in gelatine mixture.
Sprinkle with crushed cookies.
Chill until firm, about 2 hours.
Makes 10 servings.
o 350 degrees.
Remove cookie dough from wrapper.
With
ntil incorporated.
Mix in chocolate chips, stir by hand.
In a double boiler over hot, not boiling water, melt chocolate; remove from heat.
Mix in syrup, 3 cups sugar, nuts, coffee (dissolved in the 1/3 cup hot water) and wafer crumbs.
Form into 1-inch balls.
Roll in 1/2 cup sugar.
Store in covered container a day or so to ripen.
Makes about 5 dozen.
Mix cheesecake crumbs, sugar and margarine. Press onto bottoms of each 12 Reynolds paper bake cups with a spoon or glass.
Beat milk and filling mix on low until blended.
Beat on medium for 3 minutes, filling will be thick.
Spoon over crumb mixture in bake cups.
Refrigerate.
Garnish with fruit, nuts or chocolate.
Makes 12 servings.
Melt the butter , milk chocolate and golden syrup together until melted and smooth.
Add in the crumbs and the malt balls.
Mix quickly and place in a lined 7 x 10 inch brownie pan,.
Chill.
Drizzle melted white chocolate over the top lightly.
A few bakers have said to leave the malt balls whole, and others have said to cut in half, the choice is yours.
br>FOR TOPPING.
place chocolate peices in med. sized microwaveable
Melt the chocolate chips slowly in microwave, stirring often until smooth.
Stir in cream cheese until smooth.
Fold in whipped topping.
Pour into crust.
Cover and chill until set (about 4-5 hours).
Sprinkle with topping.
oll out the ready to bake cookie dough.
place elephant shaped
up or dish to ensure no bits of shell enter the
nd sides of pie plate. Bake 12 minutes; cool on wire