Note:
Be sure and use milk chocolate chips, not semi-sweet morsels.
he batter, combine butter, milk chocolate, sugar and milk in a saucepan. Stir
owl, combine heavy cream, evaporated milk and salt.
With a
>Chocolate Fudge Swirl:
In a mixing bowl, combine heavy cream, evaporated milk
ucepan, over low heat, melt chocolate chips with EAGLE BRAND(R
arge bowl, combine the milk chocolate, semi-sweet chocolate, butter, marshmallow cream and
large bowl. Add eggs, milk, oil, and vanilla; beat on
combine sugar, margarine and evaporated milk. Bring to a boil over
/3 cup sweetened condensed milk, 1 tablespoon cream and 1
emi-sweet chocolate chips with 2/3 cup sweetened condensed milk, 1
he dry ingredients and the milk in 2 additions, stirring until
In top of a double boiler over hot water, melt chocolate pieces and peanut butter.
Remove from heat.
Stir in condensed milk; mix well.
Spread fudge in a lined 8-inch square pan.
Chill until firm.
Turn fudge out and cut into 1-inch squares.
Makes 1 1/2 pounds of candy.
Line an 8 or 9-inch square baking pan with waxed paper. In heavy medium-sized saucepan over low heat, melt all chips with sweetened condensed milk, marshmallows and salt; stir until smooth and well blended. Remove from heat; stir in nuts and vanilla extract. Spread evenly into prepared pan.
Chill overnight. Turn fudge onto cutting board; peel off paper and cut into squares.
5 minutes.
For the Milk Chocolate Lavender Mousse.
In the
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.
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.
Combine Marshmallow Creme, sugar, milk, margarine and salt. Bring to a full boil over medium heat.
Stir constantly. Boil for 5 minutes, stirring.
Remove from heat.
Add milk chocolate morsels and semi-sweet morsels.
Stir until melted and well blended.
Add nuts and vanilla.
Pour into aluminum foil lined 8-inch square pan.
Chill
2 hours.
In large saucepan, combine marshmallow cream, sugar, evaporated milk, butter and salt; bring to full boil over moderate heat.
Remove from heat.
Add milk chocolate morsels and semi-sweet morsels; stir until morsels melt and mixture is well blended.
Stir in nuts and vanilla extract.
Pour into aluminum foil-lined 8-inch square pan.
Chill in refrigerator until firm (about 2 hours).
Cut into squares.
In large saucepan, combine Marshmallow Creme, sugar, evaporated milk, margarine and salt.
Bring to full boil over moderate heat, stirring constantly.
Boil 5 minutes, stirring constantly over moderate heat.
Remove from heat.
Add milk chocolate chips and semi-sweet chocolate chips; stir until chips melt and mixture is well blended.
Stir in nuts and vanilla.
Pour into an 8-inch square pan.
Chill in refrigerator until firm, about 2 hours.
Line an 8 by 8-inch pan with aluminum foil. Set aside.
In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter, and salt.
Bring to a full boil, and cook for 5 minutes, stirring constantly until thick.
Remove from heat and pour in the milk chocolate chips.
Stir until chocolate is melted and mixture is smooth.
Stir in nuts and vanilla.
Pour into prepared pan.
Chill in refrigerator for 2 hours or until firm.
Cut to small squares.