Brew your regular coffee. Add the 1 ounce of chocolate mint liqueur into your cup. Add some whipping cream if desired. Sprinkle with shaved chocolate.
rchment (to stop the top of the cake overbrowning) and
Cream together the first 4 ingredients.
Begin adding the eggs, sour cream, flour and baking soda until all mixed together. In a greased and floured 9 x 13 x 2 baking pan spread 1/2 the batter in the bottom, then sprinkle with 1/2 of the cinnamon & sugar mixture and add 1/2 of the bag of chocolate chips.
Add the rest of the batter on top of that and then sprinkle with the rest of the cinnamon & sugar and chocolate chips.
Bake at 350 degrees for 55 to 60 minutes.
Place the chocolate sauce, milk and ice cream in a blender. Blend until it turns a chocolate milk color. Pour in a cup. Top with whipped cream and sprinkles. Place the piece of chocolate on top of the whipped cream.
nd margarine; press onto bottom of 9-inch springform pan.
In a large bowl mix the powdered sugar, butter, vanilla extract and peanut butter with spoon until creamy. Then in a small bowl put both bags of chocolate chips and melt in microwave for 2 minutes until melted. Then take the mix and roll into small balls. After you roll mix into small balls dip them into bowl of chocolate until covered. Then place on a cookie sheet. Then place cookie sheet in freezer for 1 hour. After the chocolate balls have hardened place them in bowl and place in refrigerator until ready to serve.
Mix together flour or cake mix, nuts and butter. Spread over bottom of baking dish.
Bake at 350\u00b0 for 20 minutes.
Let cool. Mix sugar, cream cheese, cool whip.
Spread over layer.
Mix chocolate mix and milk until thick.
Spread over second layer. Spread cool whip over third layer and sprinkle with slivers of chocolate candy.
Place one layer of cake squares in serving dish.
Spread one can of Chocolate Pudding over Cake squares.
Then sprinkle crushed Heath Bars over the pudding, remember to leave enough Heath Bar mix to cover remaining layers of cake squares and pudding.
First you get some butter.
Then you put a whole bunch of chocolate chips and a little bit of sugar in a bowl.
Mix with a stir thing.
Then you take a spoon and you take out the stuff and put it on a flat pan.
Put it in the oven.
Then you cook it just for a couple of hours.
When the oven beeps, you take them out. Then when they cool down, you can eat them.
Put the rest in a cover thing so you can have them later.
Heat oven to 350\u00b0; grease bottom only of 13 x 9 x 2-inch pan. Measure 2 tablespoons of chocolate syrup reserve.
Mix brownie mix, remaining syrup, water and egg with spoon just until mix is moistened.
Spread in pan.
Bake 27 to 30 minutes (do not overbake), appearance or touch does not mean brownies are done.
Combine and blend the first 4 ingredients.
Save 1 cup to sprinkle over top with the 1 cup of chocolate chips.
Then add remaining ingredients.
Bake at 350\u00b0 for 35 to 40 minutes in a 13 x 9-inch pan.
ver the bowl of tempered chocolate, allowing the excess chocolate to drip out
ow speed.
Fold in chocolate chips.
Generously grease bundt
heet with a single layer of saltines.
Boil butter, sugar
thick, even layer of chocolate inside clean, dry plastic Easter
b>Chocolate. Only use chocolate you like the taste of (which allows you plenty of
Microwave the chocolate chips and peanut butter on high for 1 minute.
Stir and continue to heat at 30 second intervals until completely melted.
Stir in peanuts and cereal.
Drop onto cookie sheets lined with waxed paper and place in freezer.
Freeze for about 1 hour or until firm.
Remove from pans and place in plastic storage containers. Keep refrigerated until ready to serve as they do melt quickly.
This recipe is forgiving so you can easily change up the flavour of chocolate chips and nuts.
acing small bowl of melted chocolate over larger container of hot water).<
side 1 1/2 cups of the cake crumb peanut mixture
th foil. Melt the white chocolate with the coconut cream over