Microwave chocolate and milk in a large microwavable bowl on HIGH 1-3 minutes,stirring after each minute.
Stir until chocolate is completely melted!
Then stir in vanilla (and nuts if you like).
Spread in greased 8 inch square pan.
(I used butter flavored non-stick spray).
Refrigerate until firm.
Cut into squares.
Makes 1 1/2-2 dozen.
lended, maintaining stiff peaks.
Chocolate Fudge Chunks:
Line an 8x8
Microwave chocolate and milk in a large bowl on High for 2 to 3 minutes or until chocolate is almost melted, stirring halfway through heating time.
Stir until chocolate is completely melted. Stir in vanilla and walnuts.
Spread in greased 8-inch square pan. Refrigerate until firm.
Cut into squares.
Vanilla Ice Cream with Chocolate Fudge Swirl:
In a mixing
Cool completely. Frost with Chocolate fudge frosting.
Chocolate fudge frosting: Place melted butter
then cool.
Break the chocolate into the cream. Stir until
Mix all ingredients together, except frosting.
Blend well. Put in a Bundt cake pan.
Cook at 325\u00b0 for 30 to 45 minutes.
Let cool.
Then frost with Chocolate Fudge frosting.
enter comes out clean.
Chocolate Fudge Cake: Combine margarine, sugar and
Mix and spread the butter and flour together in bottom of 13x9x2 dish. Flatten out. Bake at 350* for 20 minutes. Cool.
Combine powdered sugar, cream cheese, and 2 cups of the Cool Whip until well mixed. Spread over crust.
Mix chocolate fudge pudding and milk. Spread over cream cheese mixture. Chill. Serve with remaining Cool Whip.
Microwave chocolate and milk in 1 1/2-quart microwavable bowl on High 1 minute; stir well.
Microwave 1 minute longer. Stir until chocolate is completely melted and smooth.
Stir in vanilla, salt and walnuts.
Spread into greased 9 x 5-inch loaf pan. Refrigerate 30 minutes or until firm.
Cut into squares.
readcrumbs, milk, and the grated chocolate. Spoon the mixture into the
then breadcrumbs, milk and grated chocolate. Spoon mixture into the molds
ucepan, over low heat, melt chocolate chips with EAGLE BRAND(R
or the sauce, place the chocolate, cream, vanilla and butter in
Whisk together pudding mix, sour cream and milk in medium bowl; set aside. Place 1 1/2 cups peanut butter chips and oil in microwave-safe bowl. Microwave on HIGH 45 seconds or until smooth. Using hand mixer, gradually add to pudding mixture; spread evenly into crust. Spread chocolate fudge topping over pie; cover and refrigerate 3 hours. Prior to serving, top with remaining peanut butter chips. Servings: 8.
etween 2 bowls. Stir melted chocolate into 1 bowl and the
Melt chocolate in small glass bowl in microwave oven (about 3 minutes on High); set aside to cool.
Soften cream cheese in 1 1/2-quart glass bowl in microwave oven, 30 to 60 seconds at Medium setting.
Beat cheese until fluffy; blend in the cooled chocolate and vanilla extract.
Stir in chopped nuts.
Pour fudge into buttered 8-inch square dish.
Chill in refrigerator until firm; cut into squares.
Makes about 36.
In a large microwave-safe bowl place both semi-sweet chocolate chips, milk chocolate chips, condensed milk and butter; microwave on MEDIUM for 3-5 minutes, removing and stirring once or twice during the cooking time (do not overcook or the mixture will turn grainy).
At this point mix in the 1 cup mini marshmallows (if using) until completely combined.
Stir in vanilla and nuts until combined.
Transfer into greased 8 x 8-inch baking dish.
Chill in refrigerator.
f pan. Set aside.
Microwave chocolate and milk in microwaveable bowl
Line 8\" square pan with foil, with ends of foil extending over sides of paan; set aside.
Microwave chocolate and milk in large microwave-safe bowl on MEDIUM 2-3 minutes or until chocolate is almost melted.
Add almonds, cranberries and orange peel, stir until well blended.
Spread chocolate mixture into prepared pan.
Refrigerate for 2 hours or until firm.
Lift fudge from pan, using foil handles.
Cut into 48 pieces.
Store in tightly (air-tight) covered container in refrigerator up to 3 weeks.