b>chocolate pound cake cubes in the bottom of a large glass trifle
Prepare cake mix as directed on package and cool.
Prepare chocolate pudding as directed on package.
Mix toffee pieces with chocolate pudding.
he bottom of a large trifle or punch bowl. Top with
Slice chocolate roll/cake and arrange to
Set oven to 350 degrees F.
Grease and flour a 12-cup bundt pan.
In a large bowl, combine all ingredients (except the chocolate baking chips or nuts).
Beat for 4 minutes or until very smooth.
Mix in the chocolate chips and/or nuts.
Transfer to prepared bundt pan.
Bake for about 50-60 minutes, or until cake tests done (do not over bake the cake).
Cool in pan for 20 minutes.
Turn onto a serving plate and frost or dust with icing sugar.
Preheat oven to 350 degrees (325 for glass pan).
In 13x9x2-inch baking pan, melt butter in oven. Sprinkle crumbs evenly over melted butter.
Top evenly with the coconut, then sweetened condensed milk.
Bake for 25 to 30 minutes or until lightly browned.
In small saucepan over low heat, melt the chocolate chips with peanut butter. Spread evenly over hot coconut layer.
Cool 30 minutes, then chill. Cut into bars.
Store cookie bars loosely covered at room temperature.
Pour milk into a large bowl. Add pudding mix and beat with wire whisk 2 min or until well blended. Add peanut butter and mix well. Gently stir in whipped topping.
Layer 1/3 of grahams and half of the pudding mixture in a 9x13 pan, breaking grahams if necessary to fit. Repeat layers topping with graham crackers.
Microwave chocolate and butter on med heat for 1.5 min, stirring after 1 minute Stir until completely melted and then spread over grahams.
Refrigerate at least 8 hours. Store in fridge.
and salt. Then add the chocolate chips . Mix until combined. For
Place the chocolate wafers in a microwave safe
an from heat and add chocolate chips and vanilla.
Stir
tir in 1 cup mini chocolate chips.
Gather up about
Melt peanut butter chips and 2 tablespoons margarine with 1 cup sweetened condensed
milk.
Remove from heat. Stir in peanuts. Spread in butter greased 8-inch square pan.
In small pan, melt chocolate chips and remaining sweetened condensed milk. Spread chocolate mixture on top of peanut butter mixture. Chill 2 hours. Cut into squares.
Makes 2 pounds.
small saucepan, melt the chocolate with butter, stirring until smooth
In a medium saucepan, stir together 1 cup half and half and the cornstarch until smooth. Add remaining half and half. Over low heat, bring mixture to a simmer, stirring constantly to prevent sticking. Remove from heat.
Put chocolate and Amaretto in a small bowl; microwave on high 20 seconds. Stir until chips are mostly melted.
Return milk to low heat. Add chocolate; stir continuously, scraping pan, until thick.
Cool. Serve chilled or at room temperature.
Add the remaining ingredients (except chocolate, peanut butter and crust) and
roken up bar of dark chocolate in a bowl in the
In a large mug, mix the hot chocolate mix, chocolate syrup, cinnamon, and chili powder. Pour in the milk. Add the boiling water and stir.
Combine all dry ingredients.
Add shortening and flavorings; either cut in with pastry knife or use the whisk attachment on your stand mixer. Mixture should resemble corn meal.
Store in air tight container. If you are really dedicated, you can store in 1/3 cup portions, but I just put it in a big Ziplock bag and measure out when needed.
To Use: Combine 1/3 cup of mix with 2 tsp of water. Roll into little balls and cook, three at a time, in Easy Bake oven that has been pre-heated about 15 minute Bake for 8-10 minute.
Mix together the first four ingredients until well combined.
Add the chocolate chips and mix well.
Place a spoonful of dough on cookie sheets and flatten just a little bit.
Bake at 375 degrees for about 9-10 minutes.
eat; stir in the marshmallows, chocolate chips and vanilla, stirring vigorously