85065 praline cake chocolate bark Recipes

semisweet baking chocolate, dry roasted peanuts, chopped, honey graham crackers, coarsely broken, marshmallow , jet-puffed

semisweet chocolate, chopped, dried apricots, chopped, almonds, toasted, chopped, divided

bittersweet or semisweet chocolate, finely chopped, trail mix

milk chocolate (or chocolate bark or melting disks) or 6 oz semi-sweet chocolate chips (or chocolate bark or melting disks), white chocolate chips (or white bark or melting disks), salted cashews (pieces, halves or whole )

cake mix , your preferance, tub of frosting,again , your preferance, almond bark , chocolate or vanilla

yellow cake mix, peanut butter, nutella, chocolate bark (regular or white chocolate), sprinkles or colored bark for decoration

puff pastry shells (vol-au-vent), pink almond dough, cream (chantilly ), chocolate-caramel cream : 9 caramel candies, big praline (milk chocolate and flaky praline), pastry cream : 25 cl (1 cup) milk, sugar, all-purpose flour, amaretto (or almond-flavored liquor)

praline ice cream, light brown sugar, salt, evaporated milk, evaporated milk, butter, pecans, chopped, butter, softened, sugar, eggs, separated, vanilla, flour, baking powder, salt, praline, crumbled, dark rum, caramel sauce, warm (store bought ), powdered sugar , for dusting

white chocolate, chopped, dried apricots , slivered, candied ginger, chopped

butter or margarine, softened, granulated sugar, light brown sugar , firmly packed, eggs, all-purpose flour, baking powder, baking soda, salt, milk, vanilla extract, grease and flour three nine-inch round cake pans and preheat oven to 350of. cream the butter or margarine with both granulated sugar and light brown sugar until very light and fluffy, then add the eggs, 1 at a time, beating well after each addition. sift the flour with the baking powder, baking soda and salt and add to the batter alternately with the milk, beginning and ending with the dry mixture. stir in the vanilla extract. divide batter evenly among the prepared pans and bake in the center of the preheated oven for twenty-five to thirty minutes or until a wooden pick inserted in the center of the layers comes out clean. cool layers in their pans over a rack for ten minutes, then loosen and turn out layers directly onto racks for cooling. cool layers thoroughly before icing (recipe follows). recipe yields a nine-inch, three-layer cake.

white or chocolate bark, chopped pecans, chopped walnuts, dried cranberries or orange flavored cranberries, vanilla

praline cream, sour cream cake layers (using 8-inch round cakepans), chopped pecans, toasted, garnish: sugared pecan halves

semi-sweet chocolate chips, bittersweet chocolate chips (or dark chocolate chips), apricot preserves, ground cinnamon, lemon zest, finely grated, orange zest, finely grated, walnuts, chopped coarsely, toasted, dried apricot, finely chopped

saltine crackers, butter or margarine, chocolate chips, sugar, chopped pecans

dark chocolate cake mix, cream cheese (softened ), powdered sugar, butter (softened ), milk, chocolate chips, chocolate bark, cake liners, colored sugars and sprinkles

praline filling, sugar, water, cold butter, diced, honey, chopped pecans, flour, sugar, cold, diced butter, egg lightly beaten with 3 tbsp water, chocolate mousse, bittersweet chocolate, butter, diced, eggs, separated, sugar, coffee liqueur, salt, heavy whipping cream, ganache, bittersweet chocolate, corn syrup, heavy cream

white chocolate bark or 1 (24 oz) package chocolate bark, peppermint extract, ritz crackers, peppermint candies, crushed

bittersweet (not unsweetened ) or semisweet chocolate, coarsely chopped, good-quality white chocolate (such as lindt or baker s), coarsely chopped, creamy peanut butter (do not use old-fashioned style or freshly ground), chopped lightly salted cocktail peanuts, chopped peanut brittle (about 8 oz), good-quality milk chocolate (such as ghirardelli), coarsely chopped