In large mixing bowl, using electric mixer, medium speed, combine ingredients as listed, adding the mayonnaise until you have firm, moist, smooth dough.
Remove beaters.
Work in nuts and candy bar crumbs by hand.
Shape into 120 small balls of equal size, using about a teaspoon of dough for each ball.
Place 1 1/2-inches apart on ungreased cookie sheet.
Bake at 350\u00b0 for 18 minutes or until firm to touch and golden brown.
Makes 120 cookies at 45 calories each.
Preheat oven to 350\u00b0.
Cream together the butter and Sugar Twin.
Add egg, vanilla, nonfat milk and water; beat for 1 minute at medium speed.
Fold in chocolate candy.
Drop from teaspoon onto greased cookie sheet.
Bake for 20 to 25 minutes at 350\u00b0.
Combine flour,
sugar and soda; mix well and set aside. Combine water,
butter and cocoa in a heavy saucepan; bring to a boil,
stirring
constantly.
Gradually
stir
into
flour mixture.
Stir
in
buttermilk, eggs and vanilla.
Pour into a greased and floured
13 x 9 x 2-inch baking pan.
Bake at 350\u00b0 for 30 minutes or until a wooden pick inserted in center comes out clean.
While
warm,
prick surface at one-inch intervals with a meat fork; spread Chocolate Candy Frosting.
Filler Layer 1: Add 2/3 cup dry milk powder to the vanilla pudding mix.
Stir in 1 1/2 cup cold water until smooth.
Beat in the peanut butter.
Spread in bottom of the graham cracker crust.
Filler Layer 2: Add 2/3 cup dry milk powder to the chocolate pudding mix.
Stir in 1 1/4 cup cold water.
Mix until smooth.
Pour on top of the Peanut Butter layer.
Top with 2 cup of whipped cream.
Garnish with chocolate curls from the chocolate candy.
Chill.
ugar Free Chocolate Syrup, Sugar Free Whipped Topping and Crushed Sugar Free Candy Canes, Chocolate Mint
ith remaining frosting. Garnish with candy bars, if desired.
Unwrap all contents of bags of chocolates (if not using, open one bag of sugar-free baking chips 11.5 oz).
In medium sauce pan, melt chocolate bars over medium-low heat in the half and half until mixture is smooth.
Remove from heat and add the vanilla; stir til incorporated.
Pour into 6 small dessert cups or ramekins; cover and chill for at least two hours (to firm up better-use the freezer).
eat in melted chocolate then fold in cherries and chocolate candy bars. Transfer
Place the chocolate candy melts in a small
Preheat oven to 350\u00b0F. Line 2 baking trays with parchment paper. Cream butter, sugar and honey until light and fluffy. Add egg and beat until combined. Fold in flour, cornstarch, baking powder and cinnamon. Fold in chocolate and walnuts.
Roll into 2 tbsp balls and arrange on prepared trays. Using a fork, flatten slightly to around 2 1/2 inch diameter. Bake for 25 mins, or until lightly browned. Let cool on trays for 5 mins then transfer to a wire rack to cool completely.
Blend first six ingredients on med speed for 2 mins then blend flour and baking soda until well blended.
fold in chocolate
Bake at 350 20- 25 mins until lite golden brown.
efore preparation.
Pour sugar free chocolate syrup into shallow bowl.
Spray the ice cube tray with cooking spray.
Melt the white chocolate candy melts, then pipe stripes across the entire ice cube tray using a piping bag (or just drizzle with a spoon). Place in freezer to set.
Melt milk chocolate candy melts and pour about 2 tablespoons into each tray. Tilt the entire tray in all directions to coat the sides. Place back in freezer to set.
Put one of the marshmallow halves in each tray, then cover with remaining melted milk chocolate. Place in refrigerator for about 1 hour until set.
Spray the ice cube tray with cooking spray.
Melt the dark chocolate candy melts, then pipe stripes across the entire ice cube tray using a piping bag (or just drizzle with a spoon). Place in freezer to set.
Melt white chocolate candy melts and pour about 2 tablespoons into each tray. Tilt the entire tray in all directions to coat the sides. Place back in freezer to set.
Put about 1/2 a tablespoon of chunky peanut butter in each tray, then cover with remaining melted dark chocolate. Place in refrigerator for about 1 hour until set.
prinkle a bit of crushed candy cane in the bottom of
Mix the chocolate pudding with whole milk and half and half. Pour in Oreo pie crust.
Cover with chocolate whip cream.
Shave or grate one chocolate candy bar on top of chocolate whip cream.
The candy bar can be your choice.
ake layers.
Prepare the chocolate mousse according to the package
Preheat oven to 350 deg.
Spray a dozen muffin pans or line with paper muffin cups.
Mix together first four dry ingredients, stir to combine.
Add in wet ingredients, stir to combine.
Add in nuts and chocolate chips, stir to combine.
Divide batter evenly among the muffin cups.
Bake muffins 20-25 minutes or until toothpick inserted into center comes out clean.
Brush cookies with milk.
Spread with whipped topping (use 2 cups).
Stack in 4 or 5. Place stacks on plastic wrap to form a roll by pressing together lightly.
Wrap and refrigerate 6 hours, until firm.
Unwrap.
Place on a platter.
Frost with remaining whipped topping.
Garnish with chocolate candy bars.
ncorporated. Reserve 1/2 cup chocolate candy pieces and fold remaining candies