bout a half cup of choc chips. Once brownies are cooked
Line 9 inch round cake pan with plastic wrap.
Arrange cookies in bottom of pan.
Spread ice cream over cookies.
Reserve 1/2 cup fudge sauce. Drizzle/pour remaining fudge over ice cream.
Mix candy into whipped topping. Spread over fudge sauce.
Drizzle remaining fudge sauce onto topping.
Freeze 4 hours or overnight.
Lift cake out of pan; peel off plastic wrap.
Let stand 10 minutes.
Top with additional candy, if desired.
ntil texture is like thick fudge. Spread and press evenly in
Mix butter, sugar and milk in heavy 2 1/2 to 3-quart saucepan. Bring to full boil, stirring constantly.
Boil 5 minutes over medium heat, stirring constantly to prevent scorching.
Remove from heat.
Stir in chips until melted.
Add marshmallow cream, nuts and vanilla; mix well.
Pour into greased 9-inch square or 13 x 9-inch pan.
Cool at room temperature; cut into squares.
ak clean.
Stir the fudge thoroughly but not vigorously
oiling. Also, this is a recipe which requires constant stirring, so
intaining stiff peaks.
Chocolate Fudge Chunks:
Line an 8x8
egrees F.
The original recipe says to grease a 12
Melt butter and choc. in double boiler;
pour over cream cheese and add nuts.
Pour in buttered pan and cut when cool. Yummy!!!
Preheat oven to 350F and lightly grease/flour a 13 x 9\" cake pan.
Mix cake according to box instuctions and bake as directed.
As soon as you remove cake from oven, poke holes with a fork all over the cake, pour chocolate syrup from can evenly all over top of cake and allow to cool to room temperature.
When cool, spread with cool whip and refrigerate until ready to serve.
This is a great recipe!
Jean.
Fudge -- First, line a 8x8\" pan
br>You can quadruple this recipe and make as many as
Preheat oven to 375\u00b0.
Beat margarine and sugars until creamy. Add eggs and vanilla; beat well.
Slowly, add cocoa.
Add flour and baking soda and mix well.
Stir in oats, choc-chips and nuts. Mix well.
Drop by rounded tablespoon onto ungreased cookie sheet.
Bake 9 to 10 minutes for a chewy cookie or 12 to 13 minutes for a crisp cookie.
Cool 1 minute on cookie sheet; remove to wire rack.
Cool completely.
Makes about 5 dozen 2 1/2-inch cookies.
Remove 2 Tblsp. of the fudge topping; set aside. Spoon remaining
Set oven 350'
Whisk dry ingredients, with electric mixer paddle beat butter, sugars until fluffy
Reduce spead, add salt, 1/4 cup warm water, vanilla, eggs..beat well.
Add flour, beat until combined
Stir in choc chips
10-12 min, remove from oven to cool
o this temperature otherwise your fudge will not set.
Add
Mix undiluted evaporated milk, sugar and salt over medium heat. Bring to a boil, stirring constantly.
Remove from heat.
Add diced small marshmallows, chocolate chips and vanilla.
Stir vigorously for 1 minute (or until marshmallows melt).
Add nuts, if desired. Pour in 8-inch square buttered pan.
Cool.
Cut in squares.
Makes 2 pounds.
Easy to double recipe.
In a large mixing bowl, stir all ingredients except fudge topping and mint extract until just moistened.
Pour mixture into a 9 1/2 x 13-inch glass casserole dish which has been sprayed with a nonfat cooking spray.
Bake at 325\u00b0 for 30 to 40 minutes.
Let cook about 10 minutes and then spread fudge topping on top.
If you like a mint taste, stir in mint extract into the fudge topping before it is spread over the brownies.
issolved,.
Follow the above recipe to the end, but use
about 3 minutes. (Make sure fudge is warm, smooth and shiny