80623 three ingredient peanut chocolate fudge vegan Recipes

dark chocolate, butter, sugar, brown sugar, eggs, vanilla essence, golden syrup, plain flour, baking powder, cocoa powder, snicker bars,cut in small squares, chocolate fudge frosting, dark chocolate, butter, level tsp golden syrup, white chocolate,melted

creamy peanut butter (i used kroger), cream cheese frosting (i used pillsbury)

velveeta cheese, powdered sugar, butter, vanilla, peanut butter

canola oil, dark brown sugar, vanilla, instant coffee powder, egg, egg yolk, milk, flour, cocoa powder, baking powder, salt, plain chocolate fudge candy, chopped

powdered sugar, creamy peanut butter ., unsalted butter,melted ., brown sugar ., pure vanilla extract .

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

unsalted butter, dark brown sugar, milk, peanut butter, vanilla extract, sugar

chocolate cake mix, butter, melted, milk, egg, chopped peanuts, divided, cream cheese, softened, peanut butter, confectioners sugar, sweetened condensed milk, vanilla extract, semi-sweet chocolate chips, butter, vanilla extract

creamy peanut butter, butter, graham cracker crumbs, vanilla pudding mix, milk, chocolate pudding mix, vanilla, chopped peanuts, chocolate curls

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.

butter, plus more for greasing, peanut butter, vanilla, powdered sugar

sugar, heaping ) cocoa, flour, salt, boiling water, butter, vanilla, chunky peanut butter to taste

chocolate wafer crumbs, butter, melted (sorry, i don tsp ever use margarine), sugar, cream cheese, softened, sugar, ea. large eggs, mint chocolate chips, melted, vanilla, ea. large egg whites, marshmallow creme (1 jr)

fudge truffle cheesecake, chocolate crumb crust, cream cheese, softened, eage brand sweetened condensed milk, semi-sweet chocolate chips , or 8 (1oz)squares semi-sweet chocolate, melted, eggs, vanilla extract, if you want more chocolate, topping, semisweet chocolate chips, whipping cream, vanilla extract

butter (not margarine), brown sugar, milk, peanut butter, pure vanilla (not extract ), sugar

peanut-shaped peanut butter sandwich cookies, divided, vanilla pudding mix, smooth peanut butter, fudge sauce

white cake mix, cool whip or lite, chocolate fudge (ice cream topping), mint syrup (it can be found near the ice cream toppings also)