257617 ingredient chocolate butter logs Recipes

cream cheese, softened, granulated sugar, chocolate chips (any kind will do, but miniature ones work really well), won ton pi (wrappers), water, powdered sugar , optional, unsweetened cocoa powder , optional

all-purpose flour, cocoa, baking powder, baking soda, salt, butter, softened, sugar, granulated, eggs, vanilla, water, wine-cured sauerkraut, rinsed, drained, finely chopped

crunchy peanut butter, sugar, crisp rice cereal, sugar, water

butter, dark corn syrup, brown sugar, maple flavored extract, self-rising flour, chopped walnuts

white confectioners coating (white almond bark), broken up, peanut butter (such as jif)

brown sugar, granulated sugar, milk, marshmallow cream, peanut butter

peanut butter (regular or reduced fat works , as does creamy or crunchy, do not use other types), sugar, egg, slightly beaten, baking soda, vanilla

white sugar, light brown sugar, milk, marshmallow cream, peanut butter

smooth peanut butter, brown sugar substitute, egg, baking soda

chocolate cake mix, ingredients to make cake as directed on box, caramel icecream topping, sweetened condensed milk, evaporated milk, milk (use whole for this), cream cheese, softened, vanilla, eggs, water

chocolate biscotti, dozen, all-purpose flour, sugar, unsweetened cocoa, eggs, vanilla extract, teeaspoon baking soda, salt, whole blanched almonds, preheat the oven to 350 degrees f. coat a 10 x 15 rimmed cookie sheet with nonstick cooking spray. in a large bowl, combine all the ingredients except the almonds; mix well with a spoon. stir in the almonds until well blended; the dough will be thick and sticky. place half of the dough on the cookie sheet; form a slightly rounded 4 x 12 loat that is about 3/4 inch thick. repeat with the remaining dough on a second cookie sheet and bake for 30 minutes. remove from the oven and reduce the temperature to 325 degrees f. allow the loaves to cool for 5 to 10 minutes, then cut into 1/2-inch-thick slices. lay the slices cut side down on the cookie sheets and bake for 15 more minutes. turn the cookies over and bake for another 15 minutes or until very crisp. allow to cool, then store in an airtight container.

all purpose flour, cocoa powder, baking powder, salt, eggs (large), vanilla extract, granulated sugar, boiling water, whipping cream, vanilla extract, marshmallow

jif crunchy peanut butter, butter or 2 tbsp margarine, softened, powdered sugar, crisp rice cereal, chopped peanuts

graham crackers, peanut butter, powdered sugar, butter, softened

peanut butter, nonfat dry milk powder (more as needed), raisins, honey, shredded coconut (optional)

peanut butter (crunchy works best), flour, granulated sugar, egg, nutmeg, cinnamon