Preheat the oven to 375\u00b0F.
In a large mixing bowl combine the sugar, brown sugar, margarine, eggs, and vanilla.
Add the remaining ingredients, except for the mint and chocolate chips
Drop dough by the tablespoon onto a cookie sheet.
Cook for 8-10 minutes until golden brown.
In a large bowl, combine the chocolate and cereal until the cereal is completely coated.
Transfer to a 9-inch springform pan.
Press the mixture into the bottom and 1 inch up the sides of the pan.
Freeze just until firm, 5 to 10 minutes.
Spread the ice cream in the prepared crust and freeze, covered, until firm, for at least 2 hours and up to 3 days.
oiler on low heat, combine chocolate chips, heavy cream, and butter
Combine in a small bowl the flour, baking cocoa, baking soda and salt.
Beat in a large bowl the butter or margarine, sugar, brown sugar and vanilla extract until creamy.
Add eggs to the mixture in the large bowl.
Mix well.
Gradually add the flour mix.
Stir in morsels.
Drop by well rounded teaspoon on ungreased cookie sheet.
Bake at 350\u00b0 for 9 to 11 minutes.
Shake with ice and strain.
Garnish with fresh mint and chocolate stick.
Mix butter, brown sugar, sugar, eggs and vanilla.
Set aside. Combine cocoa, flour, salt and baking soda.
Stir together, slowly adding chocolate chips and Cocoa Krispies.
he chocolate cookie.
Now, it's time to make the chocolate cookie dough
Melt the chocolate, and combine with sour cream. Stir in 1 cup chocolate cookie crumbs. Cover and refrigerate until firm.
Roll by level tablespoonfuls into balls. Mold to a slight point at one end (the nose).
Roll dough in confectioners sugar (for white mice), and in chocolate cookie crumbs (for dark mice). On each mouse, place dragees in appropriate spot for eyes, almond slices for ears, and a licorice string for the tail.
Refrigerate for at least two hours, until firm.
eat.
Whisk in the chocolate chips till they melt.
Chocolate Cookie Crust In a small bowl
Make and bake moist chocolate cake recipe.
Set aside to cool. Mix instant pudding with whole milk according to directions on package.
Cook chocolate on High for 2 minutes or until chocolate is almost melted, stirring halfway through heating time.
Stir until chocolate is completely melted.
Stir in cream cheese until smooth.
Cool to room temperature.
Gently stir in whipped topping.
Refrigerate 1 hour.
Shape into 1 inch balls.
Roll in powdered sugar, nuts, coconut, grated chocolate, cookie crumbs or sprinkles.
Store in the refrigerator.
Makes 2 1/2 to 3 dozen.
ugar, cocoa, chopped pecans, and chocolate chips. Pack everything down firmly
PLACE semi-sweet chocolate and white chocolate in separate medium microwaveable bowls.<
Thoroughly clean and dry a screw-topped glass jar. Spoon the flour into the bottom of the jar and shake to level. Then continue the layering with the almond meal, sugar and a pinch of salt, followed by the hazelnuts, sliced almonds and chocolate chips. Seal tightly and decorate with a ribbon.
Give as a gift with the cooking instructions (see Chocolate Chip and Nut Cookie recipe.)
In a medium bowl, combine cookie crumbs and margarine; reserve 1/4 cup crumbs.
Press remaining crumbs in bottom and 1/2-inch up sides of 9-inch springform pan.
Freeze for 1 hour.
Place ice-cream in large bowl; gently fold whipped cream into ice-cream. Spoon mixture into crust lined pan.
Sprinkle with reserve crumbs. Cover and freeze for 5 hours or overnight.
ell.
Stir in your chocolate chips. Form the dough into
elt 1/2 package of mint chocolate chips in microwave.
Let
3/4 cup of the mint-chocolate chips; stir until smooth.
Coarsely chop the mint leaves and put them in