For Macarons:.
Preheat the oven
lk. Finally stir the chopped chocolate bar into the batter, then pour
Prepare chocolate bar filling:
Heat oven to
Put the marshmallows and chocolate bar in top of double boiler
Mix chocolate bar, milk and marshmallows; heat until melted, stirring until smooth.
Cool to room temperature.
Whip the heavy or whipping cream until stiff; fold into chocolate mixture.
Pour into crust.
Chill several hours, until firm.
May garnish with whipped cream and shaved chocolate.
mall bowl, stir together milk chocolate bar pieces, butter and water until
ended, maintaining stiff peaks.
Chocolate Fudge Chunks:
Line an
Cream butter, sugar and brown sugar.
Add eggs and vanilla. Mix together flour and oatmeal (put small amount into blender until it turns into a powder; mix first, then blend), salt, baking powder and baking soda.
Mix all ingredients.
Add chocolate chips, chocolate bar and chopped nuts.
On an ungreased cookie sheet, make golf ball size cookies 2 inches apart and bake at 375\u00b0 for 6 minutes.
he above.
Add: chocolate chips, grated chocolate bar, and chopped nuts (any
spresso. Heat on low setting for approximately 30 minutes, to fully
Mix milk and pudding and beat until a little thick.
Fold in 2 cups vanilla ice cream (softened a little).
Pour into crust.
Top with Cool Whip.
Garnish with 1 chocolate bar (shaved with potato peeler).
Double recipe = 3 pies.
Will freeze well.
Allow to thaw slightly before serving.
Mix cake mix, eggs, oil, pudding and milk.
Save 1/4 of chocolate bar for topping; mix in the remaining part.
Stir in chocolate chips.
Pour into a Bundt pan and bake at 350\u00b0 for one hour.
After cake has cooled, sprinkle with confectioners sugar and chocolate bar.
In mixing bowl, beat milk and pudding.
Mix on low for 2 minutes.
Let stand for 5 minutes.
Fold in half of the whipped cream.
Pour into pie shell.
Freeze for 5 minutes.
Refrigerate until ready to serve.
Garnish with remaining whipped cream and chocolate bar.
Yield:
6 servings.
lass stem dish.
Mix chocolate pudding, using only 3 cups
owder and set aside.\tPlace chocolate bar in blender and chop into
Preheat oven to 350\u00b0.
Combine chocolate, butter and water in a mixing bowl.
Stir until chocolate is melted.
In a separate bowl combine flour, brown sugar, baking soda and salt.
Gradually add chocolate mixture, beating for several minutes with electric mixer on medium speed until well blended.
Add eggs, sour cream and vanilla, continuing to beat on medium speed for 1 minute. Pour into greased and floured 9 x 13-inch pan.
Bake for 35 to 40 minutes.
Cool.
Top with your favorite chocolate frosting.
Bake pie
shell at 450\u00b0 for five minutes.
Cook butter, coconut, pecans
and brown sugar in pan until butter and sugar melt.
Cool for about 5
minutes.
Place mixture in pie shell. Return to oven for five minutes.
Cook pudding with 2 1/2 cups milk and broken chocolate bar until pudding starts to thicken. Pour immediately into pie shell.
Cool for at least four hours before serving.
Line a 9 x 12 inch pan with crushed graham crackers, packed tightly. Reserve some crushed graham crackers for topping. Take 1/2 gallon softened peppermint ice cream and gently spoon it over graham cracker crust. Melt 1/2 of semi-sweet chocolate bar with butter. Gently pour the chocolate mixture over the softened ice cream. Sprinkle the top with crushed graham crackers. Freeze. Before serving, let it set out at room temperature for 1/2 hour. Cut into dessert squares. Makes 12 servings.
Combine chocolate bar pieces and water in medium micro-proof bowl.
Microwave on High (100%) for 1 1/2 to 2 minutes or until mixture is melted and smooth when stirred.
Stir in eggs. Microwave on Medium (50%) for 1 1/2 to 2 1/2 minutes or until mixture is hot; do not boil.
Cool slightly.
Whip cream until stiff; fold into cooled chocolate mixture.
Pour into 8-inch square pan.
Cover and freeze until firm.
Cut into squares. Makes 4 servings.
up butter and 1 ounce chocolate over low heat. Remove from