he dry ingredients and the milk in 2 additions, stirring until
CHOCOLATE PIE CRUST:
Sift the salt
9-inch pie plate. Ease pastry into pie plate without stretching
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
Heat chocolate and 2 tablespoons of the milk in saucepan over low heat, stirring until chocolate is melted.
Beat sugar into cream cheese.
Add remaining milk and chocolate mixture; beat until smooth.
Fold chocolate mixture into whipped topping; blend until smooth.
Spoon into crust and freeze about 4 hours.
Mix pudding as directed with milk in a bowl until soft set. Pour into your prepared chocolate pie crust and cover the entire pie with all the Cool Whip.
Chill.
Ready to eat.
br>Melt butter and semisweet chocolate chips over double boiler until
Melt Hershey bars in microwave until softened.
Combine Cool Whip, candy bars and vanilla until smooth.
Fold in pecans.
Pour into chocolate pie crust.
Chill 3 to 4 hours before serving.
atmeal. Mix in dates and chocolate chips.
Scoop out a
Heat chocolate and 2 tablespoons milk over low heat, stirring until chocolate is melted.
Beat sugar into cream cheese.
Add remaining milk and beat until smooth.
Fold chocolate mixture into whipped topping.
Blend until smooth.
Spoon into crust.
Place in freezer for 4 hours.
In a double boiler, melt chocolate chips and 1/4 cup milk.
In mixing bowl, beat cream cheese and remaining milk until smooth.
Gradually beat in the chocolate mixture.
Fold in whipped topping.
Pour into crust.
Chill or freeze for later use.
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.