repared pan and sprinkle the mint chocolate candy over the top.
Bake
Preheat oven to 350 (F).
Mix sugar, margarine, mint extract, and egg in large bowl.
Stir in flour, baking soda, and salt.
Stir in mint chocolate chips.
Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
Bake 11-13 minutes, or until light golden brown.
Cool slightly; remove from cookie sheet and cool completely.
Melt chocolate bars in microwave or double boiler.
Cool. Stir in Cool Whip. Spread evenly in crust.
Refrigerate 3 to 4 hours before serving (or freeze for 30 minutes).
Garnish as desired.
ix in egg and fresh mint until well combined.
Slowly
1. Put 2 large scoops of Mint Chocolate Chip Ice Cream into a blender.
ntil rougly combined, add the mint chocolate chips and mix well.
Combine flour,
sugar and soda; mix well and set aside. Combine water,
butter and cocoa in a heavy saucepan; bring to a boil,
stirring
constantly.
Gradually
stir
into
flour mixture.
Stir
in
buttermilk, eggs and vanilla.
Pour into a greased and floured
13 x 9 x 2-inch baking pan.
Bake at 350\u00b0 for 30 minutes or until a wooden pick inserted in center comes out clean.
While
warm,
prick surface at one-inch intervals with a meat fork; spread Chocolate Candy Frosting.
Heat the cream in a saucepan and add the candy bars, melt the chocolate while stirring. Refrigerate the mixture overnight.
Whisk the cold mixture until creamy and serve in two cocktail glasses, garnished with chocolate shards and mint leaves.
ell after each addition. Mix chocolate liqueur and peppermint extract into
utter, brown sugar, water and mint chocolate chips. Cook over low heat
ith remaining frosting. Garnish with candy bars, if desired.
Preheat oven to 325. Grease and flour 12 cup Bundt or tube cake pan.
Place all ingredients except candy in mixing bowl, and mix at low speed for about 1 minute, scraping bowl constantly.
Increase mixer speed to medium and beat for 2 minutes more, or until batter is well mixed.
Fold in candy pieces.
Pour into pan and bake for 48-52 minutes, or until tests done.
Cool in pan for about 25 minutes, then remove from pan and cool completely.
Sprinkle with powdered sugar and serve.
ntil firm.
Hold remaining chocolate mixture at room temperature.
eat in melted chocolate then fold in cherries and chocolate candy bars. Transfer
Grease a 9-inch pie dish with butter.
Melt chocolate and butter in a microwave-safe bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Stir in rice cereal.
Spread cereal mixture into prepared pie dish, pressing cereal down to make a crust. Freeze crust until firm, about 15 minutes. Spread softened ice cream evenly over crust; freeze until ready to serve.
Place the chocolate candy melts in a small
x11 pan.
Spread the chocolate ice cream over the crust
epid.
Meanwhile, melt the chocolate, and allow it to cool
tir in 1/2 c mint chocolate chips and 1/2 c
oiling) water, 1 cup of mint chocolate chips; stir until smooth.