58233 chef crunch chocolate confetti chiffon Recipes

egg white, sliced almonds, sugar, cake, semisweet chocolate chips (1-1/2 cups), cake flour (2-1/4 cups), sugar, baking powder, salt, canola oil or 1/2 cup corn oil, eggs, separated, water, vanilla extract, almond extract, almond flavored liqueur , such as amaretto (optional), cream of tartar, sugar, milk, almond extract (optional)

eggs, espresso powder or instant coffee crystals, water, all-purpose flour, sugar, baking powder, salt, cooking oil, vanilla, bittersweet chocolate, grated, cream of tartar, recipe espresso whipped cream

brownie mix (and ingredients to prepare per package directions), cold milk, instant white chocolate pudding and pie filling mix, warm water, instant coffee granules, chocolate-covered english toffee bars, coarsely chopped

skor or crispy crunch bars, chocolate mousse, tubs of cool whip, chocolate cake mix, kalhua

chocolate cake mix, eggs, butter, melted, water, vanilla ice cream, softened, heath toffee pieces, cool whip, softened

chocolate chex, brown sugar, butter or 6 tbsp margarine, light corn syrup, baking soda, white vanilla baking chips

chocolate chips, salted cashews, coarsely chopped, salted macadamia nut, coarsely chopped, butter, softened, sugar, light corn syrup

store-bought graham cracker crust, cold strong brewed coffee, unsalted butter, semisweet chocolate, coarsely chopped, eggs, separated (whites brought to room temperature), vanilla extract, unflavored gelatin, cream of tartar, salt (a pinch), sugar, cold whipping cream, fresh whipped cream

butter, smooth peanut butter, chocolate chips ( or you can use butterscotch chips ), marshmallows ( or 250 g bag of mini )

chocolate chiffon pie, sq unsweetened chocolate, chopped, eagle brand sweetened condensed milk (not evaporated milk), water, env unflavoured gelatin, vanilla extract, whipping cream , whipped, prepared chocolate or graham cracker pie crust, cream, in heavy saucepan, over low heat , melt chocolate with eagle brand., in small saucepan , sprinkle gelatin over water; let stand 1 minute. over low heat, stir until gelatin dissolves., combine gelatin & chocolate mixture. add vanilla. cool - room temperature. fold in whipped cream. spread into crust., chill 3 hours or until set. garnish with additional whipped cream.

chocolate mousse, extra firm silken tofu, plain soymilk, agave or maple syrup, vanilla, semi sweet chocolate chips, cupcakes, soymilk, apple cider vinegar, flour, cocoa powder, baking soda, baking powder, salt, sugar, oil, vanilla, almond or chocolate extract

confetti cake mix, confetti or strawberry icing, white almond bark, colored sprinkles

chocolate graham crackers , bear shaped, crushed, sugar, butter, melted, light cream cheese, softened, sugar, carton frozen light whipped dessert topping, thawed, toffee pieces or 1/2 cup mini chocolate chip, candy covered plain chocolate candies (m&m s), colored sprinkles

eggs, caster sugar, cake flour, baking powder, cocoa powder, cake , stabiliser (ovalette), water, chocolate , emulco, vegetable oil, vochelle baking chocolate, butter, chocolate rice

pears, cut into 6 wedges each, olive oil, honey, reynolds wrap foil, dark chocolate, cut into small pieces, almonds, crushed, reynolds cut-rite wax paper

chocolate wafer cookies, almond bark, peppermint candies or 1 cup candy cane, crushed

all-purpose flour, baking powder, baking soda, kosher salt, unsalted butter, softened, granulated sugar, light brown sugar, egg, pure vanilla extract, cornflake crunch, chocolate chips, candy corn (about 7 oz)