73369 pumpkin chocolate bars gluten Recipes

pumpkin, sugar, divided, oil, eggs, divided, flour, baking powder, cinnamon, baking soda, cream cheese, softened

pumpkin, sugar, oil, eggs, flour, baking powder, cinnamon, salt, baking soda, milk, vanilla extract, semi-sweet chocolate chips

smart balance butter spread, brown sugar , packed, granulated sugar, egg substitute, vanilla extract, flour, whole wheat flour, oatmeal, baking soda, salt, cinnamon, pumpkin, chocolate chip

pumpkin puree, splenda brown sugar blend, egg substitute, egg whites, vegetable oil, all-purpose flour, baking powder, cocoa, ground cinnamon, ground allspice, salt, ground nutmeg, semisweet chocolate chips

pumpkin (i used libby s), butter (room temp .), egg, brown sugar, sugar, vanilla, flour, baking soda, salt, cinnamon, nutmeg, chocolate chips

chocolate ripple biscuits, cream , whipped till stiff with, vanilla, cooled extra strong black coffee (you can add a dash of brandy to this if you want), flake chocolate bar, crumbled

chocolate bars, broke into pieces, butter, boiling water, flour, sugar, cocoa, baking soda, salt, eggs, sour cream, vanilla extract

plain gluten-free cookies (i used a pack of freelicious tea biscuits), butter, melted, almond meal, caster sugar, cream cheese, at room temperature (2 packets philadelphia cream cheese), thickened cream (or use double cream instead), toblerone chocolate bars (1/2 large 400 g sized toblerone), toblerone chocolate bars, coarsely grated

chocolate graham cracker crumbs, crushed, sugar, unsalted butter, melted, cream cheese, softened, sugar, eggs , large, pumpkin , the pure solid in the can, pumpkin pie spice, vanilla, salt, semisweet chocolate chips, unsalted butter, sour cream, sugar

butter, cubed, unsweetened chocolate, coarsely chopped, instant coffee granules, boiling water, canned pumpkin, eggs, lightly beaten, king arthur unbleached all-purpose flour, sugar, baking soda, salt, reduced-fat cream cheese, canned pumpkin, sugar, vanilla extract, ground cinnamon, ground ginger, egg, semisweet chocolate chips

old fashioned oats, pumpkin pie spice, cinnamon, nutmeg, salt, brown sugar, pumpkin puree, applesauce, honey, vanilla extract, chocolate chips

baking mix, quick oats, baking powder, chocolate chips, pumpkin pie spice (separated ), pumpkin, egg, milk, sugar, toasted chopped pecans, powdered sugar , for dusting

unsalted butter, white sugar, light brown sugar, egg, vanilla, oat flour, brown rice flour, tapioca flour, sweet rice flour, xanthan gum, baking soda, water, salt, semi-sweet chocolate chips, cocoa dark chocolate bar, chopped

arrowroot, chestnut flour, sorghum flour, baking soda, salt, cinnamon, ginger, allspice, nutmeg, butter, sugar, eggs, canned pumpkin, chocolate chips, walnuts

pumpkin, canned, water, canola oil, vanilla, whole-wheat flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, semi-sweet chocolate chips (or use carob chips for vegan recipe)

pumpkin puree (1 15-oz can), brown sugar, butter, softened, eggs, unbleached all-purpose flour, baking powder, ground cinnamon, salt, ground nutmeg, chocolate chips, coarsely chopped

chocolate brownie trifle, a rich chocolaty brownie recipe , sure to cure those chocolate cravings., brownie mixes made according to directions on box unless you are like me and you make them homemade, topping or homemade whipped cream, chocolate mousse mix made according to package directions, chocolate toffee bars, such as skor or heath bars, chocolate bar for shavings, freeze the chocolate toffee bars and chocolate bar., bake two packages of brownie mixes according to package directions. let cool., while brownies are baking , mix two packages of the mousse mix according to package directions., let chill in refrigerator ., after brownies have cooled , scrape or crush the brownies until they are crumbly. put a layer of brownies in the trifle or glass bowl. next, put a layer of chocolate mousse on top, being sure to spread it evenly over the brownies. spread the whipped topping on top of the mousse. take the toffee bars out of the freezer and crush them. sprinkle the crushed chocolate toffee bars on top of the whipped topping. continue layering in this way until you finish with a layer of whipped topping. take the chocolate bar from the freezer and use a vegetable peeler to peel some chocolate curls from the chocolate bar. sprinkle the chocolate curls on top of the whipped topping., if you have any toffee pieces left you can sprinkle those on top too. enjoy