he dry ingredients and the milk in 2 additions, stirring until
5 minutes.
For the Milk Chocolate Lavender Mousse.
In the
one.
Immediately after removing from oven spread the 1 1
he batter, combine butter, milk chocolate, sugar and milk in a saucepan. Stir
an. This prevents any water from the water bath seeping into
ondensed milk, 1 tablespoon cream and 1 teaspoon vanilla.
Remove from
MILK CHOCOLATE PASTRY CREAM:
Place milk in a medium saucepan and
edium bowl, whisk the eggs, milk, oil and vanilla.
Whisk
emove from heat.
Stir in oats, sugar, flour, corn syrup, milk
Combine Marshmallow Creme, sugar, evaporated milk, butter and salt.
Bring to full boil, stirring constantly, over moderate heat.
Continue boiling 5 minutes over moderate heat, stirring constantly.
Remove from heat.
Add both kinds of morsels and stir until melted.
Stir in nuts and vanilla.
Pour into greased 8-inch square pan.
Chill until firm.
Makes about 2 1/4 pounds.
Stir in toffee bits and milk chocolate chips.
Drop by Tablespoonfuls
Combine milk chocolate, peanut butter, heavy cream in
inutes.
Remove from the heat.
Add the chocolate and let
ntil smooth.
Stir together milk chocolate chips and peanut butter chips
Remove biscuits from packages; separate into individual biscuits.<
medium saucepan, combine whole milk with the vanilla bean and
Heat oven to 350\u00b0.
In large mixing bowl, cream the butter, sugar, brown sugar and vanilla.
Add egg; beat well.
Combine flour and baking soda; blend into creamed mixture.
Stir in Macadamia nuts and milk chocolate chunks.
Drop by heaping teaspoonfuls onto ungreased cookie sheet.
Bake for 10 to 12 minutes, or until lightly browned.
Cool slightly; remove from cookie sheet onto wire rack.
Cool completely.
Makes about 4 dozen.
he sugar, nuts, cocoa, and milk chocolate in the food processor and
luminum foil.
Melt the milk chocolate in a microwave-safe glass
old in 1/2 cup Milk Chocolate Chips into batter.
Pour