hips, condensed milk, and butter. Microwave it for 1 minute on
Butter an 8-inch square pan.
Microwave chocolate, butter and evaporated milk in a 2-quart microwave-safe bowl for 1 1/2 to 2 1/2 minutes at Medium-high (70% power) or, if using a compact microwave, High (100% power), until butter melts.
Stir until smooth and chocolate is melted. Stir in vanilla.
Beat in sugar gradually until mixture is smooth and creamy, but not crumbly. Stir in nuts, if desired.
Pour into buttered pan.
Chill to firm (20 minutes).
Cut into squares.
Makes 36 pieces.
Microwave butter in bowl on High 1 minute or until melted. Add sugar and milk; mix well.
Microwave on High 5 minutes or until begins to boil.
Stir after 3 minutes.
Mix well, scrape bowl.
Microwave 5 1/2 minutes, stir after 3 minutes.
Gradually stir in chocolate until melted.
Add remaining ingredients; mix well.
Pour into greased 9 x 9-inch pan.
Cool and cut into squares.
In a microwave safe bowl, melt butter in the microwave.
Remove from microwave, add cocoa, and stir until smooth.
Add powdered sugar, milk and vanilla.
Beat with an electric mixer on medium speed until smooth and creamy.
Allow to cool slightly before frosting cake.
Makes enough to frost a double layer cake. Cut in half if frosting the top only of a 9x13 cake.
In 4-quart bowl, microwave margarine on High 1 minute or until melted.
Add sugar and milk.
Mix well.
Microwave 5 minute or until mixture begins to boil, stirring after 3 minutes.
Continue microwaving 5 1/2 minutes more, stirring after 3 minutes, scraping bowl and mixing well.
Gradually stir in chips until melted.
Add remaining ingredients; mix well.
Pour into lightly greased 9 x 9-inch or 13 x 9-inch baking pan.
Cool at room temperature.
Cut into squares after completely cooled.
Put first 2 ingredients into microwave-safe dish.
Microwave on High for 3 minutes.
Stir thoroughly and add vanilla.
Pour into foil-lined 8 x 8-inch pan.
Refrigerate for 4 hours.
Put sugar, cocoa and butter in microwave for 2 1/2 minutes. Stir and add 1/4 cup milk.
Don't use more milk.
Microwave 1 minute.
Stir and add vanilla and nuts if desired.
Put in buttered 9-inch pie plate and refrigerate.
Combine sugar, cocoa and salt in a 2-quart glass bowl; add butter.
Microwave on High, uncovered, 2 to 3 minutes.
Add water or milk, stirring until blended.
Microwave on High for 1 minute. Stir in mini marshmallows and vanilla, using wire whisk.
Mix thoroughly the sugar and cream in large microwavable bowl (mixture will boil up).
Microwave for 13 minutes on High.
Remove from microwave.
Add butter, vanilla and 1 cup pecans.
Beat a few strokes and drop by tablespoons on foil.
Do not put on waxed paper.
Place first 4 ingredients in a microwave-safe dish.
Do not stir!
Cook on High 2 minutes.
Stir.
Add vanilla and chopped nuts.
Stir.
Pour in a square dish and chill until ready to serve.
Microwave chips 2 1/2 minutes and stir.
May need to microwave 1 1/2 to 2 more minutes. Stir until smooth.
Stir in marshmallows until melted and smooth.
Stir in nuts.
Drop by spoonfuls onto waxed paper.
In a medium mixing bowl, microwave the chopped unsweetened cocoa squares, butter and the milk for about 30 seconds. Stir and microwave for 30-45 seconds more until melted.
Whisk together until smooth. Then add the vanilla and the powdered sugar 1/2 cup at a time, whisking until smooth.
Immediately pour over cooled brownies, cake or bar cookies. Spread quickly and smoothly. Do not retouch, since the frosting hardens quickly. Allow to set for one hour before slicing and serving.
Have ready a 12x8 baking dish, lined with wax paper (you can also lightly butter the dish, instead of using the wax paper).
In a large glass bowl, melt chocolate chips in the microwave-- check and stir every 30 seconds or so; it will likely take about two minutes, depending on your microwave's power.
Stir melted chocolate until smooth.
With a wooden spoon or sturdy spatula, stir in sweetened condensed milk, vanilla, icing sugar and salt.
Pour into prepared pan, smooth top, and chill until firm.
Cut into small squares to serve.
Place all ingredients, except nuts, in a large bowl. Microwave at Medium (50%) until chocolate chips are melted, 3 to 5 minutes, stirring once or twice during cooking.
Stir in nuts. Pour into well-greased square baking dish, 8 x 8-inches. Refrigerate until set.
ugar together in a microwave safe bowl and microwave on hight for
In large bowl, melt chocolate chips and Eagle Brand milk in microwave for 2 minutes.
Stir in confectioners sugar, vanilla and nuts.
Pour into greased 9-inch square pan.
Refrigerate until firm.
Cut in small pieces and enjoy.
Melt margarine 1 minute on High.
Add cocoa, vanilla, milk and sugar.
Beat vigorously.
Microwave on High 2 1/2 minutes.
Beat well.
Add nuts, stir until blended. Pour into buttered dish. Cool 30 minutes.
Cut and serve.
Mix sugar and cocoa together.
Add other ingredients.
Heat in microwave until butter is melted (about 3 minutes).
Mix and add nuts (optional).
Put in buttered pan.
Cool.
ondensed milk (NOT regular condensed). Microwave on high 5 to 8
Prepare fudge according to package directions.
Stir in pecans, raisins and marshmallows.
Spray a glass dish with Pam.
Place fudge in dish and refrigerate for 4 hours.
Very rich.
Serve small pieces!