baking form.
Melt the milk chocolate in the microwave or au
00b0F.
To make the chocolate brownie topping, melt butter in a
Preheat oven to 350\u00b0F. Grease a deep 8 inch square cake pan and line base and sides with baking paper, extending paper 2 inches over sides.
Combine butter and semisweet chocolate in a medium saucepan. Stir over low heat until smooth. Let cool for 10 mins then stir in sugar and eggs. Fold in flour, white chocolate and milk chocolate. Transfer to prepared pan and bake for 35 mins. Let cool in pan.
he dry ingredients and the milk in 2 additions, stirring until
reak dark chocolate and milk chocolate into smaller pieces. Place dark chocolate and 1
5 minutes.
For the Milk Chocolate Lavender Mousse.
In the
he batter, combine butter, milk chocolate, sugar and milk in a saucepan. Stir
Add 1/5 of the milk chocolate and whisk until melted. Let
mall saucepan, melt butter. Add milk chocolate and whisk until melted; let
br>Melt butter and semisweet chocolate chips over double boiler until
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