Time 10m Number Of Ingredients 6 Steps:
Line an 8x8-inch baking pan with foil or parchment paper. Set aside. In a medium heatproof bowl, combine chocolate and butter. Heat in the microwave for 30 seconds. Heat more, at 20-second intervals, stirring in between each interval, until melted. Stir in vanilla extract. Fold in marshmallows, nuts, and cookies. Spread mixture into prepared pan. Refrigerate for at least 2 hours, or until set. Lift from pan using the foil or parchment paper, and cut into squares. Keep in the fridge. I like to take it out of the fridge 15 minutes before serving.
Time 2h10m Yield 24 Number Of Ingredients 5 Steps:
Line a 9 x 13 inch pan with wax paper. In a microwave-safe bowl, microwave chocolate and butter until melted. Stir occasionally until chocolate is smooth. Stir in condensed milk. Combine peanuts and marshmallows; stir into chocolate mixture. Pour into prepared pan and chill until firm. Cut into squares.
Time 2h20m Yield 24 Number Of Ingredients 2 Steps:
Place the candy bars in a microwave safe bowl, and cook in the microwave on Low until melted, approximately 5 minutes. Stir and allow to cool enough to prevent the marshmallows from melting when added to the chocolate. Once cool, stir in the marshmallows and pour into a 8x8 inch baking dish. Refrigerate until firm, about 2 hours. Break into pieces to serve.
Time 30m Yield 24-30 pieces Number Of Ingredients 4 Steps:
Melt the chocolate in the top of a double boiler. Line an 8x8 tin with foil (you can butter one but this is easy to lift out and peel away). In a large bowl mix the marshmallows, nuts and the coconut. Add the melted chocolate, mix well. Spread into the prepared tin. Chill, when firm cut into small pieces.
Time 30m Yield 30 Pieces, 30 serving(s) Number Of Ingredients 6 Steps:
In heavy saucepan, over low heat, melt chocolate chips and butter with EAGLE BRAND®; remove from heat. You can also do this in the microwave with the same results. Set power to 50% and stir after every minute. In large bowl, combine peanuts and marshmallows; stir in chocolate mixture. Spread on waxed paper-lined 13x9-inch baking pan. Chill 2 hours or until firm. Remove from pan; peel off paper and cut into squares. Store leftovers loosely covered at room temperature.
Yield 24 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). In large bowl mix butter and sugar till fluffy, add eggs and vanilla mix well. Sift together flour, cocoa, baking soda, and salt, and add to creamed mixture. Roll dough into balls about 1 inch in diameter then roll in white sugar. Place balls on ungreased cookie sheet and bake for 8 to 10 minutes. Place unwrapped chocolate kiss in the center of each cookie while still hot. Let cool and enjoy!
