100 bake chocolate refrigerator Recipes

refrigerated piecrusts, butter, unsweetened chocolate baking squares, evaporated milk (2/3 cup), eggs, vanilla extract, divided, granulated sugar, unsweetened cocoa, all-purpose flour, salt, pecan halves and pieces, light brown sugar, light corn syrup

torte, almond paste, soften butter, egg white, semisweet baking chocolate, melted, refrigerated pie crust - softened, seedless red raspberry jam, sliced almonds, powdered sugar, cool whip or whipped cream

butter, softened, sugar, eggs, coconut extract or vanilla extract, all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, salt, unsweetened coconut milk or refrigerated whole milk, sweetened flaked coconut, divided, coconut-marshmallow buttercream frosting, recipe chocolate ganache, garnish: whole or slivered almonds

peanut butter, quick-cooking oats, vegetable oil, egg, refrigerated chocolate chip cookie dough , pillsbury create n bake, m iniature & baking bits, dried sweetened cranberries, salted peanuts, chopped

refrigerated chocolate chip cookie dough (pillsbury create n bake), all-purpose flour, chocolate-flavored candy coating, chopped, white decorating icing, maraschino cherries , with stems drained on paper towels

all-purpose flour , sifted, salt, baking powder, granulated sugar, egg, lightly beaten, unsalted butter, melted, milk, fresh oil (for deep frying), semisweet chocolate, cut into 1/2 inch chunks and refrigerated, sugar, for sprinkling

refrigerated ready-to-bake peanut butter cookies with candy pieces, creamy peanut butter, milk chocolate candy coating, melted

unsalted butter, sugar, egg, vanilla extract, cake flour (not self-rising), baking soda, salt, shredded unsweetened coconut, bittersweet chocolate, chopped, sweetened condensed milk

almond paste, butter, softened, egg white, semisweet baking chocolate, melted, pillsbury refrigerated pie crust , softened as directed on box (from 15-oz box), seedless red raspberry jam, sliced almonds, powdered sugar, cream

refrigerated chocolate chip cookie dough, room temp (the break and bake ones work great), ice cream, softened, hot fudge, warmed, roasted salted nuts, chopped, toffee pieces, chopped

granulated sugar, unsweetened cocoa powder, blue bonnet 65% extra-light vegetable oil spread, whole milk, rolled oats, uncooked, chopped hazelnuts, chocolate hazelnut spread (such as nutella), vanilla

refrigerated chocolate chip cookie dough, white chocolate baking squares (can be substituted) or 2 oz white chocolate chips (can be substituted), milk, cream cheese, softened, powdered sugar, cool whip, strawberries (chopped or cut in half ), mandarin oranges, drained, semi-sweet chocolate chips or 1/4 cup hershey s syrup, vegetable oil

sweet dark chocolate, water, sugar plus 2 oz, unsalted butter, softened, eggs, raw unsalted macadamia nuts, milk, vanilla bean, egg yolks, sugar, heavy cream, egg whites, light corn syrup, sugar, water, amaretto, sugar, mascarpone, raspberries fresh or thawed, blackberries fresh or thawed, sugar, fresh lemon juice, chambord, cut the chocolate into small pieces. bring the water and 4 oz of sugar to a boil. remove from heat and add the chocolate. slowly mix in pieces of the butter until fully incorporated. set aside. in a mixer, whip the eggs and 2 oz of sugar on high speed until light and airy but not to full volume. when the chocolate is warm fold it gently into the egg mixture. pour batter over a half sheet pan that is lined with a silpat or with parchment paper. bake until the cake is firm and slightly spongy in the center. remove from oven and let cool at room temperature then transfer to the refrigerator. cut around the edges of the cake. carefully turn it out onto an inverted half sheet pan and peel back the silpat. with a small ring mold (roughly 2 inches in diameter) cut disks out of the cake. return disks to the refrigerator.

refrigerated piecrusts, butter or margarine, melted, sugar, light corn syrup, chopped pecans, toasted, vanilla extract, salt, eggs, lightly beaten, premium white chocolate baking squares, chopped, pecan halves

dark chocolate, heavy cream, almonds (roasted), butter, maida flour (flour), refrigerated buttermilk biscuits (crushed ), eggs, baking powder, sugar, water, reynolds wrap foil

brick cream cheese, room temperature, butter, room temperature, egg, moist chocolate cake mix, vanilla extract, sugar , for dusting, preheat oven to 350 degrees f., in a large bowl with an electric mixer, cream the cream cheese and butter, until smooth. beat in the egg. then beat in the vanilla extract. beat in the, cake mix. cover and refrigerate for 2 hours to firm up so that you can roll, batter into balls ., roll the chilled batter into tbsp sized balls and then roll them in, sugar. place on an ungreased cookie sheet , 2 inches apart., bake 12 minutes ., cookies will remain soft and gooey. cool completely and sprinkle with, more confectioners sugar , if desired., dozen

deep dish pie shell (unbaked homemade, frozen , or refrigerated ready-roll is fine), dark brown sugar, flour, salt, baking powder, cinnamon, lemon (zest only save for another purpose), eggs (slightly beaten ), semi-sweet chocolate chips, pure vanilla extract, walnuts (chopped and divided )

all-purpose white flour, baking powder, salt, butter, softened, corn oil, light brown sugar, granulated sugar, egg, vanilla extract, semisweet chocolate chips, chopped walnuts or 3/4 cup pecans