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Chocolate Mint Bars

Ingredients: 16 Tablespoon(s) butter or margarine 4 (squares) unsweetened chocolate 96 Teaspoon(s) sugar 1 Cup(s) all purpose flour 1 Teaspoon(s) vanilla extract 1/2 salt 4 eggs 1 coarsely chopped walnuts 3/4 Cup(s) powdered sugar 1/16 Cup(s) water 1/4 peppermint extract 3 green food color Directions: Preheat oven to 350 degrees. Grease a 13" x 9" baking pan. In small saucepan over very low heat, melt butter and chocolate, stirring occasionally. Pour butter mixture into large bowl. Add sugar, flour, vanilla, salt and eggs. With mixer at low speed, beat ingredients until blended, occasionally scraping bowl with rubber spatula. Stir in nuts. Pour chocolate mixture into pan. Bake 35 mintues or until toothpick inserted in center comes out clean. Cool in pan on wire rack. In small bowl with spoon, mix powdered sugar, water and peppermint extract until icing is smooth. Add a few drops of green food color as desired. Drizzle icing over bars. Tip: to keep these fudgy, mint-drizzled bars moist and chewy, store in the refrigerator.
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Add butter, a tablespoon at a time, beating with a wire whip until smooth and creamy. Chill 5 to 10 minutes to firm mixture. Drop by teaspoon and roll into nuts. Keep truffles Double chocolate hot chocolate In a medium saucepan, warm the cream and milk over medium heat, stirring frequently, until hot and bubbling around the edges. Remove the pan from the heat and add the two chocolates, the salt, and the cocoa powder. Let sit for 15 seconds, then whisk unt Chocolate sauce - diabetic SOURCE: Sugar Free...That's me...by Judith S. Majors, copyright 1978, ISBN #: 0-345-28708-8, Library of Congress Catalog Card #78-74029. Formatted into MM by Ursula R. Taylor. Mix all ingredients until well blended in suacepan. Cook o Chocolate-chip cookie muffins Sift together the flours, baking powder, baking soda and salt. Toss the chocolate chips with 1 tablespoon of the dry ingredients. Cream the butter and sugar and beat 3 minutes. Beat in the eggs, melted chocolate and vanilla. Add sifted mixture alter Chocolate-cherry biscotti Preheat the oven to 325 F. Place cherries and wine in a small bowl and allow to plump for at least 1 hour. With a mixer, beat the eggs and sugar together until fluffy and light yellow. In a separate small sauce pan melt the butter, chocolate and cocoa tog Hot chocolate float * Ice cream should be one of the following: Chocolate-chip Mint or ~------------------------------------------------------------------------- In a 2-cup measure micro-cook water, uncovered, on 100% power for 1 1/2 to 2 minutes or till steaming hot. S Chocolate-covered espresso beans Place espresso beans about 1 inch apart on a piece of aluminum foil. In a small saucepan, melt chocolate over low heat, stirring constantly until smooth. Spoon about 1/2 teaspoon chocolate over each espresso bean. Cool completely. Store in an ai Caramel nut candy bars Lightly grease 8 inch square pan. In top of double boiler, combine caramels and milk. Cook over hot water until caramels are melted, stirring occasionally. Remove from heat. Add margarine; mix well. Stir in powdered sugar; beat by h and until smoo Anytime crunch bars Grease 9 inch square or round pan. In med, micro safe bowl, combine chocolate chips, 1/2 cup peanut butter chips and margarine. Microwave on MEDIUM for 2-3 stirring halfway through cooking. Stir until smooth. Remove from heat; stir in vanilla. Add cereal Chocolate-dipped apricots tricky. 1. Line a cookie sheet with waxed paper. 2. Melt chocolate chips in a small saucepan over low heat, or in microwave on high, stirring every 30 seconds, until smooth. Remove saucepan from heat. Dip apricots into chocolate to partially coa Sour cream chocolate frosting Mix butter and cooled chocolate thoroughly. Blend in sugar. Stir in sour cream and vanilla; beat until frosting is smooth and of spreading consistency. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 No-bake chocolate and peanut butter cookies 1. Cover tray with waxed paper. 2. Melt 1C semi-sweet chocolate chips and 1T shortening (see melting/drizzeling procedure). Stir in 1.25C chow mein noodles and .25C oats. Drop by heaping teaspoonfuls 2" apart onto prepared tray. Flatten slightly Chocolate-chocolate-chocolate-chip fudge cake PREPARE THE CAKE LAYERS: Preheat the oven to 350 F. Line two 9-inch round cake pans with waxed paper; butter and flour the pans; tap out any excess flour. In a mixer bowl, beat the butter until light and fluffy. Gradually add the sugar and continue Heavenly chocolate cheesecake * Garnishes to include whipped cream and chocolate shavings (optional). ~-------------------------------------------------------------------------- In large bowl, combine vanilla waver crumbs, almonds, butter and sugar; mix well. Pat firmly into 9-inch Filling for fudgy oatmeal bars 1. Stir filling ingredients over low heat to melt and just begin to boil (takes longer than you think!) It will thicken substantially. 2. See fudgy oatmeal bars recipe: Pour filling over crust, and top with remaining crust mixture by placing smushed dollo White chocolate chip and cashew cookies Sift first 4 ingredients into medium bowl. Using electric mixer, cream butter, sugar and molasses in large bowl until fluffy. Beat in eggs and vanilla. Mix in dry ingredients. Add cashews and chocolate chips. Refrigerate 1 hour or overnight. Preheat oven Chocolate-red chile zucchini cake Preheat oven to 325 degrees. Grease a 9- by 13- by 2-inch pan. Sift together flour, cocoa, baking soda and salt in a large mixing bowl. Set aside. In a separate bowl, cream the butter, vegetable oil and sugar, beating until the mixture is light White chocolate and croissant pudding Bring the milk, cream, vanilla pod (split) and the caster sugar to the boil. Melt the chocolate in the pan with the cream and milk. In a separate bowl, mix the egg yolks and whole eggs together with the whisky. Slice the croissants and place in an ovenpro 4th street chocolate kit kat bars CRUST: Line a 9 x 13" cake pan with parchment paper. Melt milk chocolate in a double boiler. Stir peanut butter into melted chocolate. Place crushed corn flakes in a bowl and stir chocolate/peanut butter mixture over them, mixing well. Spread White chocolate cranberry bark Melt white chocolate on top of a double boiler. Stir occasionally to aid the melting. When melted, stir in cranberries until well-coated. Pour onto wax-paper lined baking sheet. Spread evenly. Let cool. When cool, break into pieces. Store in a covered con Fondue, chocolate finely chop the chocolate. heat the soy creamer in a heavy pot over medium heat, do not boil. gradually add the chocolate, stirring to smooth. do not overheat, choc olate burns easily. *optional* add 2 tablespoons of liquour, like grand marnier (orange) Chocolate frosting #3 - diabetic SOURCE: Sugar Free...That's me! by Judith S. Majors, copyright 1978, ISBN #0-345-28708-8. Formatted into MM by Ursula R. Taylor. Melt butter. Add remaining ingredients and blend well. To drizzle icing or make thinner sauce-type frost Apple and mint chutney 1/2 ts Allspice 1/4 ts Ground clove NOTE: This one also works with pears replacing apples. GENERAL INSTRUCTIONS: Combine all ingredients in a stainless steel pot. Bring to a boil uncovered. Then lower to a simmer and cover for for the remain Chocolate butter cream icing Cream butter and shortening Add vanilla and sugar Add milk after creamed Chocolate: ? cups cocoa 1-2 T additional milk Cappuccino chocolate cheesecake Preheat oven to 325=B0 F.=20 Stir together wafer crumbs and cinnamon. Pat into bottom of 9-inch springform pan. Beat cream cheese until light and fluffy. Beat in sugar and cocoa powder. Beat in egg substitute. Stir in 2 cups sour cream substitute, Chewy carrot bars Preheat oven to 400F degrees. Cream together the butter and sugar. Add the 1 cup of flour and mix well. Form into a ball, then press it down into a uniform layer in an ungreased 8-inch square baking pan. Bake until golden brown, about 15 minutes.