195608 chocolate pie bars marth white Recipes

chocolate chips, butterscotch chips, marshmallows, honey, uncooked oats, dates, raisins, wheat germ, coconut, grape-nuts cereal

chocolate chips (a 12 oz. bag), puffed rice cereal, quick oats, flaked coconut, shelled sunflower seeds, honey, butter, peanut butter

white chocolate or 16 oz chips, shortening or 1/4 block paraffin wax, pretzel sticks, salted peanuts

white baking chocolate , with cocoa butter, chopped, milk or 2 cups half-and-half or 2 cups light cream, strong coffee, hot, vanilla, vanilla ice cream (optional), nutmeg, grated (optional), chocolate sprinkles (optional), brandy , for brandied white hot chocolate (optional)

white sugar, brown sugar, butter, softened, vanilla extract, eggs, all-purpose flour, unsweetened cocoa powder, baking soda, chopped pecans, chocolate covered caramel candies, white sugar, white chocolate chips

chocolate sponge cake, dark chocolate, finely chopped, egg whites, caster sugar, blue ribbon chocolate sundae ice-creams

chocolate, broken into small pieces (at least 75% cocoa solids), margarine, white chocolate, eggs, caster sugar, self raising flour, cream cheese, maltesers, marshmallows, cut in half

chocolate pudding (not instant ), white cake mix, chocolate chips, butterscotch chips, nuts of your choice

chocolate candy bars (recommended : mars bars or milky way), unsalted butter, crunchy sweetened corn cereal (recommended : cornflakes), special equipment : approximately 40 mini muffin papers

white chocolate baking squares, cream cheese, white sugar, all-purpose flour, eggs, heavy whipping cream, vanilla extract, chopped white chocolate, brandy

chocolate cookie crumbs, chopped almonds, white sugar, butter, melted, bittersweet chocolate, cream cheese, softened, white sugar, eggs, almond extract, sour cream, room temperature

white chocolate, chopped, red-and-white peppermint sticks or candy canes, 6 inches long (recommended: king leo sticks or red bird), drops peppermint oil or extract, a cookie sheet with sides , about 13 by 17 inches, lined with parchment paper or a nonstick baking mat

chocolate espresso cake, when it comes out of the oven the cake should still be moist - sticky even - in the middle. as it cools the cake will sink slightly and the crust will crisp., on cooling , the outside of the cake becomes sponge-like, whilst the center remains dense and fudgy., fine dark chocolate, chopped, a small espresso (about 3 tbsp very strong coffee), butter, diced, eggs, separated, golden caster sugar, cocoa powder, all-purpose flour, line the base of a 8-9 inch shallow springform cake pan with silicone baking parchment paper, buttering the pan lightly to hold it in place., melt the chopped chocolate in a heatproof bowl set over a pan of simmering water. as soon as it starts to soften, add the coffee and leave it for two or three minutes. stir very gently, then when the chocolate has melted add the butter. stir until it has melted., meanwhile , beat the egg whites with an electric mixer till stiff, then fold in the sugar. mix the baking powder with the cocoa powder and flour. remove the chocolate from the heat, quickly stir in the egg yolks, then slowly, firmly, and gently fold the melted chocolate into the egg whites. lastly sift in the flour and cocoa mixture., stir the mixture tenderly with a large metal spoon, taking care not to knock out any air. it should feel light and wobbly. do not overmix - just enough to fold in the flour. scoop into the lined pan and bake in an oven preheated to 350of for thirty-five minutes. leave to cool in its pan, then turn out.

chocolate pudding (not instant ), white cake mix, chocolate chips, butterscotch chips, nuts

chocolate , semisweet, water, egg whites, vanilla, sugar, flour , all-purpose, baking powder, salt, icing sugar

chocolate , broken into smaller pieces, eggs, separated into whites and yolks, scotch whiskey, whipping cream, orange , zest of, finely grated, whipping cream, scotch whiskey, superfine sugar, orange rind , for decoration