ar Baker's semi-sweet chocolate.
Using two spoons, coat
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.
fe bowl, melt Guittard chocolate according to package directions.
Crush the Oreos with the blender until powder like.
Then hand blend the Oreo Powder and Cream Cheese.
Roll the Oreo and cream cheese into balls and set them on a plate and chill until solid.
Melt White Chocolate Chips in Double Broiler then dip Oreo Balls in White Chocolate then let set.
ee note in my Chocolate Tart Dough recipe regarding this step.)
For the basic truffle mixture, break the chocolate into squares and place
Melt 1/2 C chocolate chips in a double boiler.
Beat cream cheese using electric mixer until smooth.
Add icing sugar, graham crumbs, vanilla and salt, and blend well.
Mix in melted chocolate and chocolate chips.
Cool in freezer until slightly firmer (20-25 mins), (at this point they will still be quite soft and sticky)
Hand roll them into balls.
Toss balls in oreo crumbs, or whichever topping you like.
STORE IN FREEZER (this is very important, as they will get soft and sticky if left out for more than a few hours).
ater, heat butter, chocolate chips and unsweetened chocolate until melted and smooth
Melt the milk chocolate in a double boiler, stirring
In a blender add the milk, vanilla ice cream, Oreo cookies, chocolate syrup, Kahlua and Baileys. Blend on high until the mixture is smooth and creamy, and there are no lumps.
Pour the mixture into serving glasses. Garnish with extra Oreos, whipped cream and strawberries if desired. Serve immediately.
Heat oven to 300\u00b0.
Prepare Chocolate Crumb Crust; set aside.
Crumble 1/2 chocolate cake into bottom of truffle bowl.
Pour 1/2 cup of coffee over cake to moisten.
Put 1/2 of chocolate pudding over cake.
Put 1/2 of Cool Whip over pudding.
Put crumbled Butterfinger over Cool Whip.
Repeat sequence of layers. Chill for 4 hours.
elly roll pan.
Prepare chocolate cake mix according to package
Place the one cup of chocolate frosting in the microwave just
t this stage).
Add chocolate and stir until combined.
0 minutes.
Melt white chocolate in a microwave-safe glass
Prepare brownie mix according to package directions in 9 x 13-inch pan.
Remove from oven and cool completely.
Chop Oreo cookies (2 cups) and mix with 1 1/2 bowls of whipped topping. Spread Oreo mixture on top of brownie.
Chop Reese's cups and sprinkle on top of Oreo mixture.
Drizzle ice cream topping over top.
Use remaining whipped cream to garnish.
ound cake pan.
Melt chocolate in a microwave-safe glass
f a food processor, pulse chocolate cookies until fine. Transfer to
rom heat.
Stir in chocolate chips and stir until melted