he dry ingredients and the milk in 2 additions, stirring until
5 minutes.
For the Milk Chocolate Lavender Mousse.
In the
he batter, combine butter, milk chocolate, sugar and milk in a saucepan. Stir
medium saucepan, combine whole milk with the vanilla bean and
old in 1/2 cup Milk Chocolate Chips into batter.
Pour
luminum foil.
Melt the milk chocolate in a microwave-safe glass
MILK CHOCOLATE PASTRY CREAM:
Place milk in a medium saucepan and
Combine milk chocolate, peanut butter, heavy cream in
Preheat oven to 350 degrees. In large mixer bowl, beat peanut butter and butter until smooth, about 1 minute. Add sugar, eggs and vanilla extract; beat until creamy. Blend in flour and salt. Stir in 1 cup milk chocolate chips. Spread into (ungreased) 13 x 9 inch baking pan.
Bake 25-30 minutes or until edges begin to brown. Immediately sprinkle remaining milk chocolate chips over cookie layer. Let stand 5 minutes or until chocolate chips become shiny and soft. Spread chocolate evenly over top. Cool completely. Cut into bars.
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.
Heat milk chocolate chips, oleo and syrup.
Add vanilla and powdered sugar and mix.
Add Rice Krispies.
Spread in a 9 x 13-inch pan.
Set in refrigerator.
Cut into small squares to serve.
(May melt chocolate chips in microwave or double boiler.)
cup Nestle Toll House milk chocolate morsels.
Spread into a
heesecake batter.
Place the milk chocolate in the top of a
edium bowl, whisk the eggs, milk, oil and vanilla.
Whisk
atmeal. Mix in dates and chocolate chips.
Scoop out a
risco with flour)
Break milk chocolate bars into pieces.
Chop
ats, sugar, flour, corn syrup, milk, vanilla extract and salt; mix
Preheat oven to 350\u00b0.
In large bowl, mix peanut butter and butter; beat until smooth.
Add sugar, eggs and vanilla; beat until creamy.
Blend in flour and salt.
Stir in 1 cup chocolate morsels.
Spread into 13 x 9-inch pan.
Bake 25 to 30 minutes or until edges brown.
Sprinkle with remaining milk chocolate. Let stand 5 minutes until chocolate becomes shiny and soft.
Spread chocolate evenly over top.
Cool completely.
Cut into 1 1/2-inch bars.
Makes 48 bars.
Combine peanut butter and butter, beat until smooth.
Add sugar, eggs and vanilla, beat until creamy.
Blend in flour and salt.
Stir in 1 cup milk chocolate bits.
Spread in 9 x 13-inch pan.
Bake at 350\u00b0 for 25 to 30 minutes or until edges begin to brown.
Sprinkle with remaining chocolate bits and let stand 5 minutes until bits become shiny and soft.
Spread chocolate evenly over top.
Cool.
Cut in 1 1/2-inch bars.
Melt bitter chocolate and butter together and add to the powdered sugar.
Add warm water, a spoonful at a time, until a smooth paste is formed.
Cut milk chocolate in small pieces; melt and add to ingredients.
Mix thoroughly.
Add water until the proper consistency is reached for spreading.