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.
o 350\u00b0F Line 2 cookie sheets with parchment paper (highly
oiler on low heat, combine chocolate chips, heavy cream, and butter
Chocolate Cookie Crust In a small bowl
Combine peanut butter, sugar, butter, vanilla extract, and salt in a mixer; beat until mixed. Whisk heavy cream in a separate bowl until frothy; add to peanut butter mixture and beat until smooth and creamy. Pour peanut butter mixture into prepared chocolate cookie pie crust. Cover and chill in refrigerator until set, at least 12 hours.
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.
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.<
ombined and there are no large pieces of cookie remaining.
Line
In blender, sprinkle gelatin over cold milk; let stand 2 minutes.
Add hot milk and process at low until dissolved, about 2 minutes.
Add cream cheese, sugar and vanilla and process until blended.
Arrange (sprinkle) mini chocolate chips in the bottom of the crust.
Pour in gelatin (cream cheese) mixture.
Sprinkle with your favourite crushed cookies.
Chill until firm, about 2 hours.
t water, melt the semisweet chocolate. Set aside to cool
ixing bowl, stir together the chocolate wafer crumbs, chopped nuts, powdered
Preheat the oven to 350\u00b0F Using a heavy-duty mixer, combine butter and cookie crumbs. Mix in oats and sweetened condensed milk. Add flour, baking powder and milk. Stir in walnuts and chocolate chips by hand. (The batter will be very thick.)
Drop by rounded tablespoons onto an ungreased cookie sheet. Bake 12 minutes. Be careful not to overbake as the cookies should be chewy.
ntil smooth. Fold chocolate chips and pecans into cookie dough mixture; shape
br>Combine graham cracker crumbs, cookie crumbs, butter, sugar, and cinnamon
Remove from heat and add chocolate. Stir until melted. Stir in
n a medium bowl, mix cookie crumbs, 3 tablespoons sugar and