LINE baking sheet with wax paper. Arrange bananas, cut side down, on prepared baking sheet.
INSERT pretzel stick into center of each banana. Freeze 1 hour.
PLACE topping in small bowl. Dip each banana in topping to coat. Freeze 15 minutes.
Nutritional Information (amount per servings): Total Calories: 120. Sodium 20mg. Fat: 8g. Carbohydrates: 13g. Cholesterol: 0mg. Protein: 1g. Fiber: 1g.
Make and bake moist chocolate cake recipe.
Set aside to cool. Mix instant pudding with whole milk according to directions on package.
ogether eventually.
Melt the chocolate chips. I put mine in
Preheat oven to 175 degrees F ( 80 degrees C).
Arrange pretzels on a baking sheet. Place a candy kiss on the center of each pretzel.
Warm pretzels in the preheated oven until candy kiss is shiny and slightly softened, 2 minutes.
Place a candy-coated chocolate piece atop the candy kiss on each pretzel; press down. Chill in the refrigerator for 10 minutes.
melt butter.
in medium bowl, add the melted butter, pretzel crumbs and confectioners sugar,.
Add 1 cup of the peanut butter.
Stir until well combined.
press the mixture evenly into a 9x13 inch baking dish.
Combine the chocolate chips with the remaining 1/4 cup of peanut butter.
in a micro wave safe bowl.
microwave for 30 second intervals (two should be enough).
mix to blend.
spread over peanut butter-pretzel layer.
refridgerate for at least 1 hour before cutting into squares.
Bring water to a boil in saucepan and remove from stove.
Set bowl onto pan so that the water comes about halfway up the outside of the bowl.
Then add chocolate bark to bowl.
Stir until chocolate is smooth.
Dip pretzel stick into chocolate then roll in the nuts.
Pecans are optional, use you imagination and use other nuts or candies.
Set onto wax paper until chocolate is solid again.
Microwave white chocolate chips in a microwave safe bowl until beginning to melt. Stir. Microwave another few seconds until completely melted.
Dip different parts of Original Pretzel Crisps(R) into the chocolate. Coat with gold sprinkles or white sugar pearls and set aside to cool and harden. Enjoy!
Melt milk chocolate flavored disks, the white chocolate flavored disks and the peanut butter in the microwave.
Melt on Defrost for 1 minute, then check every 10 seconds until melted. Stir in 2 cups of crushed pretzels (I used pretzel sticks, which I put in a sealed plastic bag and crushed with a rolling pin.
I left some chunks for crunch.)
Spread on cookie sheet really thin; refrigerate.
When set, break up in small pieces to serve.
hem for reheating later.
Chocolate Sauce Instructions.
1. Mix
Place the pretzels on greased baking sheets; place a chocolate kiss in the center of each ring.
Bake at 275 degrees for 2-3 minutes or until chocolate is softened.
Remove from the oven.
Place one M&M on each, pressing down slightly so chocolate fills the ring.
Refrigerate for 5-10 minutes or until chocolate is firm.
Store at room temperature.
Yield: about 4 dozen.
Place the pretzels on greased baking sheets. Place a chocolate kiss in the center of each ring. Bake at 275\u00b0 for 2 to 3 minutes or until chocolate is softened. Remove from the oven. Place an M&M on each, pressing down slightly so chocolate fills the ring. Refrigerate for 5 to 10 minutes or until chocolate is firm. Store at room temperature. Makes about 4 dozen.
Place Hot Chocolate Mix and water in a 1 quart glass measure.
Add vanilla and stir.
Microwave, uncovered, at HIGH 3 minutes or until heated.
Pour 1 cup hot chocolate into each of 4 mugs.
Top each with 1 tablespoon ice cream.
Sprinkle with cinnamon.
Hot Chocolate Mix:
Combine all ingredients.
Store in an airtight container in a cool, dry place. Yield's 7 1/3 cups of 1/3 cup servings).
COVER baking sheets with waxed paper; set aside. Place chocolate in medium microwaveable bowl. Microwave on MEDIUM (50%) 2 min., stirring after each minute Cool slightly.
ADD remaining ingredients; toss to coat. Drop tablespoonfuls of the marshmallow mixture into 16 clusters on prepared baking sheets.
REFRIGERATE 1 hour or until set. Serve in miniature muffin cup liners.
ntil cold.
Garnish with chocolate drizzle.
Store, covered, in
ould use store-bought chocolate syrup in this recipe, but the syrup
nch springform pans.
Microwave chocolate squares in a microwave-safe
rosting, if desired. (any soft chocolate frosting will work).
For
Preheat oven to 275* F, line a baking tray with waxed paper and spray with cooking spray.
Lay out pretzels in a single layer, top each with a Hershey kiss in the center.
Bake 2-3 minutes, just till chocolate is softened.
Remove from oven and press an m&m into each kiss, flattening it a bit and creating a\"bed\" of chocolate.
Firm up in the fridge for 10 minutes or so, but store at room temperature.
nd salt; set aside. Combine chocolate, milk and butter in saucepan
Prepare cake mix as directed, or make your own chocolate cake recipe and bake in a 9 x 13 inch pan.
When done, remove from the oven, poke holes in the cake and pour the kahlua over the cake.
Let cool.
Meanwhile prepare the pudding or mousse.
Tear or crumble the cake into pieces.
In a glass trifle bowl layer in this order: 1/3 of cake, 1/3 of pudding, 1/3 of whipped topping and 1/3 of candy bars.
Repeat layers ending with chopped candy bars on top.
Chill well.