hen transfer to prepared pan. Bake for 15-20 mins, until
nto the baking pan.
Bake at 350\u00b0F for 12
Combine butter, chocolate chips and butterscotch chips in 4 quart saucepan. Cook over low heat stirring constantly, until melted. (4-6 min.)
Stir in peanut butter until well mixed.
Remove from heat.
Add cereal & marshmallows, toss until well coated.
Press mixture onto bottom of buttered 13x9 inch baking pan.
Refrigerate until firm (about 30 minutes).
Cut into bars.
Store refrigerated.
9 inch pan and bake in 350\u00b0 oven for
In spring-form pan, line bottom and sides with ladyfingers. Trim bottom of ladyfingers that stand around the sides.
Use tips to fill in spaces on bottom.
Follow directions on no bake cheese cake and add cream cheese (soften in microwave).
Refrigerate for 1 hour.
Remove and add fruit topping when ready to serve.
Crust:.
Melt butter in a medium sized sauce pan on low.
Add cocoa, milk, and sugar and stir until well combined.
Bring to a boil and cook for about 1 1/2 minutes.
Remove from heat and stir in peanut butter, vanilla, and oats.
Pour and press into two greased 9-in pie pans.
Filling:.
Beat together cream cheese and confectioners' sugar.
Mix in peanut butter and milk.
Beat until smooth.
Fold in whipped topping.
Spoon into two 9 inch no bake cookie pie shells; cover, and freeze until firm.
ven to 350 degrees.
Bars:.
In a large microwave
Line four 1-cup metal molds with plastic wrap. Place ice cream in large bowl; fold in chocolate bars. Divide mixture among prepared molds. Cover with foil; freeze for 15 mins, or until firm.
Meanwhile, heat cream and chocolate in a small saucepan on low heat, stirring until smooth. Remove from heat. Stir in marshmallows, cherries and nuts..
Invert ice cream timbales onto serving plates. Drizzle with rocky road sauce.
b>bars and spread the batter evenly in prepared pan.
4. Bake
The hardest part of this recipe is cutting it after it
ours.
Gently lift the rocky road out of the pan using
Prepare chocolate wafer crust, pressing crumb mixture into bottom and about 1 inch up sides of a 9-inch spring-form pan. Preheat oven to 325\u00b0.
In food processor, combine cream cheese, sugar, eggs and vanilla.
Turn machine quickly on and off in short spurts to combine, then process continually until smooth. Add melted chocolate; process until well blended.
Turn filling into crust, spreading evenly.
Bake for 50 or 60 minutes, or until set. Let cool, then refrigerate until chilled, 6 hours or overnight.
br>Pour into pan and bake 30-35 minutes or until
ach strip crosswise into 8 bars. Serve cold or at room
Melt butter with 2 Snicker Bars.
Add marshmallows and stir to melt.
Add cereal.
Add remaining diced bars.
Press into greased 9 x 13-inch pan.
Allow to cool for 20 minutes.
Cut into bars before serving.
Bring corn syrup and sugar to boil.
Add peanut butter and Special K.
Spread into a 9 x 13-inch dish.
Place Hershey bars on top.
When melted, spread.
Cut while warm.
Mix cheesecake crumbs, sugar and margarine. Press onto bottoms of each 12 Reynolds paper bake cups with a spoon or glass.
Beat milk and filling mix on low until blended.
Beat on medium for 3 minutes, filling will be thick.
Spoon over crumb mixture in bake cups.
Refrigerate.
Garnish with fruit, nuts or chocolate.
Makes 12 servings.
Preheat oven to 350 degrees.
Melt and spread evenly in 13 x 9 pan.
Sprinkle pretzels crumbs evenly over butter.
Press down firmly.
Pour condensed milk evenly over crumb layer.
Top with mini marshmallows, semi sweet morsels, butterscotch chips, coconut and nuts.
Press topping firmly into condensed milk layer.
Bake for 20-30 minutes or until lightly browned/.
Cool completely in pan on wire rack.
Cut into bars.
ish and spread evenly.
Bake until a toothpick inserted in
Line 2 - 8x5 inch loaf pans with foil.
Gently heat chocolate, butter and condensed milk for 4-5 mins, until melted. Add shortbread, nuts, cherries and marshmallows. Transfer to prepared pans, pressing down well. Chill until firm.
Turn cakes out from pans and dust with cocoa powder. Cut into 16 slices.