old in 1/2 cup Milk Chocolate Chips into batter.
Pour batter
atmeal. Mix in dates and chocolate chips.
Scoop out a tbsp
5 minutes.
For the Milk Chocolate Lavender Mousse.
In the
br>Melt butter and semisweet chocolate chips over double boiler until smooth
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.
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.)
anilla.
Stir in the chocolate chips.
Stir in the dry
mooth.
Stir together milk chocolate chips and peanut butter chips.
Set aside
Heat oven to 350 degrees F.
Beat butter, sugar and peanut butter in medium bowl until creamy. Add egg and vanilla; beat well. Stir together flour, baking soda and salt; add to butter mixture, blending well. Stir in milk chocolate chips and peanut butter chips. Drop by rounded teaspoons onto ungreased cookie sheets.
Bake 12 to 14 minutes or until light golden brown around the edges. Cool 1 minute on cookie sheet. Remove to wire rack; cool completely.
Line 13 x 9-inch pan with foil.
In medium saucepan over low heat, melt milk chocolate chips and peanut butter chips, stirring constantly until smooth.
Stir in peanuts.
Pour into prepared pan; spread.
Refrigerate for about 1 hour.
Before serving, break into pieces.
Store in covered container in refrigerator.
Yields about 1 pound candy.
Stir in toffee bits and milk chocolate chips.
Drop by Tablespoonfuls onto
Note:
Be sure and use milk chocolate chips, not semi-sweet morsels.
Preheat oven to 350\u00b0.
Combine butter and brown sugar; beat until creamy.
Sift together and blend in flour and salt.
Press evenly into 13 x 9-inch pan.
Bake at 350\u00b0 for 20 minutes. Sprinkle milk chocolate chips.
Let stand to soften and spread evenly.
Sprinkle with nuts.
Preheat oven to 350\u00b0.
Line buttered baking sheets with buttered waxed paper.
In a medium bowl, combine the flour and baking powder. In a large bowl, beat together the eggs, sugars, vanilla and almond extracts.
Add the flour mixture.
Stir in the milk chocolate chips and chopped Macadamia nuts.
Use 1 tablespoon dough for each cookie.
Drop them 1-inch apart on prepared baking sheets.
Bake for 10 minutes.
Makes 4 dozen.
ixture.
Stir in the milk chocolate chips, trying to spread evenly through
venly.
Sprinkle the semi-chocolate chips evenly on top of crumb
n a medium bowl combine milk chocolate chips, 2/3 can of sweetened
nd gently add in the milk chocolate chips and vanilla (do not mix
emove from heat.
Add chocolate chips to whipping cream, stir constantly
Put milk chocolate chips and white chocolate in microwave safe bowl.
Microwave on high 1 minute and stir.
Microwave another 45 seconds and stir until smooth. (all microwaves vary so you may have to microwave yours a bit more).
Add raisins and stir. You can also add more raisin or sometimes I add peanuts too.
Drop on a cookie sheet covered with wax paper.
Cool and serve.