Line 13 x 9 x 2-inch pan with foil, extending foil over edges of pan; set aside.
In heavy saucepan over low heat, melt chips with sweetened condensed milk and salt.
Remove from heat; stir in walnuts and vanilla.
Spread evenly into prepared pan. Refrigerate 2 hours or until firm.
Use foil to lift fudge out of pan; place on cutting board.
Peel off foil; cut into pieces. Store tightly covered in cool, dry place.
Melt together chocolate chips, butterscotch chips and condensed milk.
Do not boil.
When chips are melted, remove from heat.
Stir in 1 cup miniature marshmallows and nuts.
Pour in buttered dish.
Cool and cut.
Place chips in 8 x 8 microwave pan. Melt in microwave 4 minutes on High. Stir in condensed milk, vanilla and water. When chocolate hardens, cut into squares. Yields 30 pieces.
Butter 8-inch square pan.
In small microwave bowl, melt butterscotch chips with 1/3 can sweetened condensed milk; set aside.
Pour evaporated milk, canned cream, and sweetened condensed milk into a blender; tear bread into pieces and add to blender. Add cardamom and almonds; blend until liquified, 3 to 4 minutes. Pour into a 9x13-inch glass dish and freeze 8 hours or overnight before cutting into squares and serving.
Bake pie crust at 375 til light brown.
Stir together sweetened condensed milk, egg, and chocolate chips. Pour into baked pie shell. Cover edge of piecrust with foil or shield to prevent over browning.
Bake at 375 around 45 minutes or til middle is set. Serve warm with whipped cream or vanilla ice cream on top.
In medium saucepan on medium heat, mix chocolate chips and sweetened condensed milk until all is melted together.
Turn off heat, add vanilla and nuts.
Put in buttered layer pan. Refrigerate until sets.
Slice into bite size pieces.
Melt chips and condensed milk and salt.
Remove from heat. Stir in nuts and vanilla.
Spread into square pan.
Chill for 2 hours, until firm.
Melt together chocolate and butterscotch chips and condensed milk.
Add vanilla and salt; mix.
Add marshmallows; melt completely.
Pour into a buttered pan and refrigerate to set.
Melt chips and condensed milk in microwave on medium heat for about 2 minutes.
Remove; stir well and add vanilla, salt and nuts.
Pour into greased 8-inch pan.
Refrigerate for 2 hours. Remove from refrigerator and cut into squares.
Store at room temperature loosely covered.
Melt chips in saucepan.
Add condensed milk and vanilla.
Add walnuts.
Put in pan and chill.
Cut in squares.
Combine condensed milk, marshmallows and chocolate chips in microwave 3 to 4 minutes.
See chart if microwave is less than 200 watts.
Remove and stir until creamy.
Add vanilla, salt and walnuts; stir.
Place in pan lined with wax paper and refrigerate until hard.
Store at room temperature.
Line 8-inch square pan with wax paper.
Stir chocolate chips and sweetened condensed milk over low heat until melted.
Stir in vanilla and nuts.
Pour into pan and refrigerate.
Boil condensed milk and sugar for 9 minutes.
Add marshmallow cream, margarine and chocolate chips.
Mix well.
Stir in walnuts. Refrigerate 2 hours.
In a double boiler, melt chocolate chips and peanut butter with sweetened condensed milk, stirring constantly.
When melted, add vanilla and stir.
Immediately pour into a buttered 8 x 8-inch pan. Refrigerate until firm.
In a double boiler, melt chocolate chips in sweetened condensed milk.
Stir in nuts.
Spread in buttered pan. Refrigerate until firm.
Cut into squares.
May be kept in refrigerator.
Melt chocolate chips.
Add condensed milk. Blend well.
Remove from heat.
Add nuts and vanilla.
Blend and pour into buttered dish.
Cool and cut into squares.
f heavy bottomed saucepan. Add condensed milk and water and stir to
ale and creamy. Pour in condensed milk, beating well. Fold in flour
arge bowl.
Combine sweetened condensed milk, eggs, and melted butter in