Time 1h Yield 64 Number Of Ingredients 5 Steps:
Grease 8-inch square baking dish with butter. In 2-quart microwavable bowl, stir condensed milk and chocolate chips; add baking chocolate. Microwave uncovered on High 1 minute; stir. Microwave about 2 minutes longer or until chocolate is melted and mixture can be stirred smooth. Stir in vanilla and nuts. Spread mixture evenly in baking dish. Refrigerate until firm. For 64 (1-inch) squares, cut into 8 rows by 8 rows.
Time 2h15m Yield 2 pounds Number Of Ingredients 6 Steps:
In a saucepan, over low heat, melt semi-sweet chocolate chips with 2/3 cup sweetened condensed milk, 1 tablespoon cream and 1 teaspoon vanilla. Remove from heat; stir in 1/2 cup walnuts. Spread evenly into foil-lined 9-inch square pan. In another saucepan, over low heat, melt milk chocolate chips with remaining sweetened condensed milk, 1 tablespoon cream and 1 teaspoon vanilla. Remove from heat; stir in remaining walnuts. Spread over fudge in pan. Chill for 2 hours, or until firm. Turn fudge onto cutting board; peel off foil and cut into squares. Store loosely covered at room temperature.
Time 1h Yield 18 to 20 servings Number Of Ingredients 18 Steps:
Preheat the oven to 350 degrees. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan and set aside. In a medium bowl, sift together the flour, cocoa, baking soda, and salt. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugars on high speed until light, approximately 5 minutes. Add the eggs, one at a time, and the vanilla and mix well. Combine the buttermilk, sour cream, and coffee. On low speed, add the flour mixture and the buttermilk mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Mix the batter only until blended. Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the center of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool to room temperature before frosting. Place the chocolate chips and heavy cream in a bowl set over a pot of simmering water, stirring occasionally, until the chips are completely melted. Off the heat, add the corn syrup and vanilla and allow the chocolate mixture to cool to room temperature. In the bowl of an electric mixer fitted with the whisk attachment, whisk the chocolate mixture and softened butter on medium speed for a few minutes, until it’s thickened. Spread the frosting evenly on the cake. Have the children decorate the cake with M&M’s.
Time 25m Yield 5 pounds (150 pieces). Number Of Ingredients 8 Steps:
Line a 15x10x1-in. pan with foil; grease foil with 1-1/2 teaspoons butter., In a heavy large saucepan, combine sugar, milk, salt and remaining butter. Bring to a rapid boil over medium heat, stirring constantly. Cook 5 minutes, stirring constantly. Remove from heat. , Stir in marshmallow creme until melted. Stir in both chocolates until melted. If desired, stir in walnuts. Immediately spread into prepared pan. Refrigerate until firm. , Using foil, lift fudge from pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in airtight containers in the refrigerator.
Time 25m Yield 2 dozen cookies Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees F. Cream butter and sugars until fluffy and pale yellow in color. Beat in eggs and vanilla until well combined. In a separate bowl, mix dry ingredients together, and add slowly to batter. Mix well. Add your chocolate chips and mix well. Either scoop dough in heaping tablespoons or roll into large balls and place approximately 3 inches apart on a lightly greased cookie sheet. Before you put them in the oven, flatten them with either your fingers or the bottom of a drinking glass, much like you would a sugar cookie. (This ensures the big, mall cookie appearance.) Bake for 9 minutes. (They will look underdone but they aren’t. ) Let them cool on the cookie sheet for approximately 5-8 minutes, then move gently onto a wire rack to finish cooling.
Time 1h40m Yield 42 Number Of Ingredients 11 Steps:
Melt chocolate over a double boiler or in the microwave, stirring occasionally until smooth. Sift together flour, cocoa, baking powder, and salt; set aside. In a medium bowl, cream butter with white sugar and brown sugar until smooth. Beat in eggs one at a time, then stir in coffee crystals and vanilla until well blended. Stir in melted chocolate. Using a wooden spoon, stir in the dry ingredients just until everything comes together. Cover, and let stand for 35 minutes so the chocolate can set up. Preheat the oven to 350 degrees F (175 degrees C). Line two cookie sheets with parchment paper. Roll dough into walnut sized balls, or drop by rounded tablespoonfuls onto the prepared cookie sheets, leaving 2 inches between cookies. Bake for 8 to 10 minutes in the preheated oven. Cookies will be set, but the centers will still be very soft because of the chocolate. Allow cookies to cool on the baking sheets for 10 minutes before transferring to wire racks to cool completely.
Time 4h35m Yield 8 Number Of Ingredients 7 Steps:
Combine the sugar, cornstarch, cocoa powder, and milk in a small saucepan over medium heat. Bring to a simmer, and stir until thick, about 2 minutes. Remove from heat; stir in vanilla and butter. Transfer to a heatproof bowl, and refrigerate until cool, approximately 20 minutes. Stir the chocolate chips into the cooled chocolate mixture. Pour into molds and freeze until firm, about 4 hours.
Time 30m Yield about 2-1/2 pounds (81 servings). Number Of Ingredients 6 Steps:
Line a 9-in. square pan with foil, letting ends extend over sides by 1 in.; grease foil with butter., In a large heavy saucepan, combine semisweet chocolate chips and 3/4 cup milk over low heat. Remove from heat; stir in 1/2 cup walnuts and 1 teaspoon vanilla. Spread into prepared pan., In another saucepan, combine milk chocolate chips and remaining milk. Remove from heat; stir in remaining walnuts and vanilla. Spread over first layer. Refrigerate, covered, until firm, about 2 hours. Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container.
Time 2h15m Yield 24 servings Number Of Ingredients 4 Steps:
Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave semi-sweet chocolate and 1/2 cup milk in medium microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after 45 sec. Stir until chocolate is completely melted and mixture is well blended. Stir in vanilla. Spread onto bottom of prepared pan. Microwave white chocolate with remaining milk as directed for semi-sweet chocolate; pour over semi-sweet chocolate layer in pan. Swirl gently with knife. Refrigerate 2 hours or until firm. Use foil handles to remove fudge from pan before cutting into pieces.
Time 38m Yield 6 servings Number Of Ingredients 6 Steps:
Heat oven to 350°F. Microwave chocolate and oil in microwaveable measuring cup on HIGH 1 to 2 min. or until chocolate is completely melted and mixture is well blended when stirred. Add cocoa powder; mix well. Cool 5 min. Beat egg whites and sugar in medium bowl with mixer on high speed 3 min. or until tripled in volume. Add melted chocolate mixture; beat on medium speed until well blended. Spoon batter into 6 paper-lined muffin cups. (Muffin cups can be almost full.) Bake 18 min. or until fudge cups are puffed and set in centers. Remove from oven; cool 5 min. before removing from pan. Serve warm topped with COOL WHIP.
