Type what you have

Ingredients

• ✓ chocolate
• aluminum foil
• graham cracker
• ice cream

Instructions

1. 1 Preheat the grill to medium heat.
2. 2 Fold large sheet aluminum grill foil in half to make a rectangle about 8x11-inches; place onto center of the grill.
3. 3 Place 2 graham cracker squares in center of foil rectangle; place chocolate squares on top.
4. 4 Close the grill; cook on the preheated grill until chocolate has melted, 3 to 5 minutes. Transfer crackers to a plate using a spatula.
5. 5 Place ice cream onto chocolate; top with remaining cracker squares.

By Reynolds KitchensR

Ingredients

• ✓ chocolate
• heavy cream
• confectioners' sugar
• vanilla extract
• chocolate wafer cookie

Instructions

1. 1 Gather all ingredients.
2. 2 Beat cream in a chilled glass or metal bowl with an electric mixer. Gradually add confectioners' sugar and vanilla extract, continuing to beat until stiff peaks form.
3. 3 Spread a generous teaspoon of whipped cream onto each cookie.
4. 4 Press cookies together to make 3-inch stacks.
5. 5 Spread whipped cream in a 1-inch-wide line down the center of a serving platter. Turn cookie stacks sideways and join into a log; place in the whipped cream to secure.
6. 6 Frost cookie log with remaining whipped cream and sprinkle with grated chocolate. Cover tightly and refrigerate, 8 hours to overnight.
7. 7 To serve, slice diagonally to create striped pieces.

By Joanne L Hayes

Ingredients

• ✓ chocolate
• milk
• instant chocolate pudding mix
• waxed paper
• pie shell
• whipped topping

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk milk and pudding mix together in a large bowl until smooth; cover pudding with waxed paper and set aside for 5 minutes.
3. 3 Pour pudding into pie shell and refrigerate until set, at least 1 hour.
4. 4 Top with whipped topping before serving and garnish with chocolate shavings.

By Sharon

Ingredients

• ✓ chocolate
• marshmallow
• coffee
• banana
• vanilla extract
• heavy cream

Instructions

1. 1 Put a metal bowl and metal beaters in the refrigerator to chill for at least 15 minutes.
2. 2 Place marshmallows and coffee in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching until melted. Stir in banana and vanilla extract; set aside to cool.
3. 3 Beat cream in the chilled bowl using an electric mixer with chilled beaters on high speed until stiff peaks form. Gently fold whipped cream into marshmallow mixture until well incorporated. Spoon or pipe mixture into small dessert dishes; garnish with chocolate shavings. Refrigerate until chilled, at least 30 minutes.

By lutzflcat

Ingredients

• ✓ chocolate
• cooking spray
• egg
• sugar
• milk
• cinnamon swirl bread
• raisin

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking pan with cooking spray.
2. 2 Whisk eggs and sugar in a large bowl. Stir in milk; whisk until well combined. Add bread cubes; stir to moisten. Mix in chocolate-covered raisins. Spoon mixture in the prepared baking pan; let it sit for 10 minutes to allow flavors to blend.
3. 3 Bake in the preheated oven until set, 55 to 60 minutes.

By Sherbg

Ingredients

• ✓ chocolate
• butterscotch pudding mix
• milk
• whipped cream topping
• caramel
• peanut
• nougat
• candy bar
• apple

Instructions

1. 1 Gather the ingredients.
2. 2 Whisk butterscotch pudding mix into milk in a bowl until dissolved.
3. 3 Stir whipped cream topping into pudding mixture.
4. 4 Fold the candy bar pieces into the pudding mixture.
5. 5 Fold the apples into the pudding mixture.
6. 6 Serve and enjoy.

By lojoyner

Ingredients

• ✓ chocolate
• all-purpose flour
• baking soda
• salt
• butter
• brown sugar
• egg white
• vanilla extract
• pecan
• toffee bits

Instructions

1. 1 Whisk flour, baking soda, and salt together in a medium bowl until well combined.
2. 2 Beat butter and brown sugar in a large bowl with an electric mixer until light and fluffy, about 3 minutes. Add egg whites and vanilla extract; beat for 1 minute. Gradually add flour mixture to the bowl; mix until completely combined. Fold in pecans and toffee bits until well incorporated.
3. 3 Refrigerate dough for at least 30 minutes.
4. 4 Preheat the oven to 375 degrees F (190 degrees C). Line two large baking sheets with parchment paper; set aside.
5. 5 Drop heaping tablespoonfuls of dough 2 inches apart onto the prepared baking sheets; flatten just slightly with the palm of your hand.
6. 6 Bake in the preheated oven until edges are set and lightly browned, 10 to 12 minutes. Let cookies cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely.

By lutzflcat

Ingredients

• ✓ chocolate
• cocoa powder
• devil's food cake mix
• water
• egg
• vegetable oil
• baking chocolate
• sweetened condensed milk
• instant chocolate pudding mix
• water
• heavy cream
• jelly bean

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch round cake pan; dust with cocoa powder.
2. 2 Combine cake mix, 1 cup water, eggs, and oil in a large bowl; beat with an electric mixer on medium speed until batter is smooth, about 2 minutes. Pour batter into the prepared cake pan.
3. 3 Bake in the preheated oven until cake springs back when lightly touched, and a toothpick inserted into center comes out clean, 30 to 35 minutes.
4. 4 Meanwhile, chill a stainless steel bowl and beaters in the refrigerator, at least 20 minutes.
5. 5 Cool cake in the pan on a wire rack for 15 minutes; remove cake from pan to finish cooling completely.
6. 6 Place baking chocolate in a microwave-safe bowl. Microwave on high power until chocolate is slightly warm, about 1 minute. Continue to microwave in 20-second intervals, stirring after each interval, until chocolate melted.
7. 7 Stir melted chocolate and condensed milk together in a large bowl until well combined; whisk in pudding mix and ¼ cup water until thick and smooth, about 1 minute. Cover the bowl; refrigerate, at least 30 minutes.
8. 8 Whip cream in the chilled bowl with an electric mixer using the chilled beaters until stiff peaks form, about 2 minutes.
9. 9 Stir chilled pudding mixture until smooth; gently fold in whipped cream for chocolate frosting.
10. 10 Cut cake into 2 equal halves; stack, cut-sides down, on a platter. Glue halves together with a thin coating of frosting if needed.
11. 11 Cut a small wedge from top of cake, about ⅓ of the way up, to form a head. Attach wedge to bottom of cake (opposite the head) using toothpicks to make a tail.
12. 12 Generously frost cake; sprinkle with grated chocolate for fur.
13. 13 Place jelly beans on front of head to make eyes and nose. Cut 2 large ears from construction paper; insert into top of head.
14. 14 Refrigerate cake until ready to serve.

By HILLY29

Ingredients

• ✓ chocolate
• cooking spray
• dark chocolate sandwich cookie
• butter
• salt
• hot fudge dessert topping
• coffee ice cream
• heavy cream
• coffee liqueur
• irish cream liqueur
• vanilla extract
• sweetened condensed milk
• espresso bean

Instructions

1. 1 Lightly grease a 9 1/2-inch deep dish pie plate with cooking spray; set aside.
2. 2 Combine dark chocolate sandwich cookies, butter, and salt in the bowl of a food processor and pulse until finely chopped and mixture sticks together when pinched with your fingers, about 20 times. Transfer cookie mixture to the prepared pie dish and press evenly onto the bottom and up the sides of dish to form a crust. Place in a refrigerator until ready to use.
3. 3 Microwave fudge topping, 30 seconds to 1 minute, until runny. Set aside and let cool slightly, about 5 minutes.
4. 4 Remove crust from the refrigerator and spread softened coffee ice cream evenly over the bottom. Drizzle 1/4 cup fudge topping over ice cream. Place in a freezer until firm, about 45 minutes.
5. 5 Combine cream, coffee liqueur, Irish cream liqueur, and vanilla extract in the bowl of a stand mixer fitted with a whisk attachment. Beat until stiff peaks almost form, 1 1/2 to 2 minutes. Fold sweetened condensed milk into whipped cream mixture until combined and mixture is light and fluffy. Fold in 1/2 cup chopped espresso beans.
6. 6 Remove pie from the freezer and top with the whipped cream mixture. Freeze until cream mixture has hardened, about 2 hours.
7. 7 Repeat process of microwaving remaining 1/4 cup fudge topping and cooling slightly. Remove pie from the freezer and drizzle fudge topping over the cream layer. Top with the remaining espresso beans. Return to the freezer until completely frozen, 8 hours or overnight.
8. 8 Remove from the freezer 10 minutes before serving. Slice and serve immediately.

By Marianne Williams

Ingredients

• ✓ chocolate
• vanilla ice cream
• chocolate ice cream
• chocolate sauce
• caramel sauce
• irish cream
• milk
• chocolate icing
• whipped cream
• sprinkle
• marshmallow
• nut
• cookie
• bacon
• caramel sauce

Instructions

1. 1 Mix all milkshake ingredients in a blender and blend until frothy.
2. 2 Rim a Mason jar with chocolate icing and dip into your choice of toppings from the toppings bar. Pour milkshake from the blender into the jar - and complete with more toppings.

By Rachael Ray Every Day

Ingredients

• ✓ chocolate
• cooking spray
• chocolate sandwich cookie
• white sugar
• butter
• cream cheese
• sweetened condensed milk
• egg
• caramel
• peanut
• nougat
• candy bar
• vanilla extract

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C). Place a shallow pan 1/2-full with water on the lower oven rack to minimize cracking in the cheesecake. Spray the inside of a 9-inch springform pan with cooking spray and line with parchment paper.
2. 2 Mix chocolate sandwich cookies, sugar, and butter together in a bowl; press into the bottom of the prepared pan.
3. 3 Beat cream cheese and sweetened condensed milk together in a separate bowl using an electric mixer until smooth; beat in eggs, 1 at a time, until just blended. Stir candy bars and vanilla extract into cream cheese mixture; pour over crust.
4. 4 Bake in the preheated oven until edges are set and center is still slightly soft, about 50 minutes. Turn off oven, leaving door open, and cool cheesecake in oven, at least 1 hour. Run a knife or spatula around the edges to loosen cheesecake; refrigerate in the pan until set, 8 hours or overnight.

By luv2bake

Ingredients

• ✓ chocolate
• graham cracker crumb
• butter
• white sugar
• semisweet chocolate chip
• cream cheese
• sugar
• egg
• sour cream
• all-purpose flour
• vanilla extract
• sour cream
• white sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix cookie crumbs, melted butter, and 2 tablespoons sugar in a medium bowl until well combined. Press mixture into the bottom and 2 inches up the sides of a 9-inch springform pan. Place in the refrigerator for crust to set, about 30 minutes.
3. 3 Place chocolate chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Set aside.
4. 4 Beat cream cheese and 1 cup sugar in a large bowl until smooth and creamy. Blend in eggs one at a time, mixing after each addition until just incorporated. Gradually pour in melted chocolate, beating on low speed until well blended. Add 1/2 cup sour cream, flour, and vanilla. Blend until smooth, then pour into crust.
5. 5 Bake in the preheated oven until center is set and filling is firm, 55 to 60 minutes. Turn the oven off. Cool cheesecake in the oven for 1 hour without opening the door. Remove cheesecake to the counter and cool completely at room temperature. Transfer cheesecake to the refrigerator and chill for several hours to overnight.
6. 6 Stir 1/2 cup sour cream and 1 tablespoon sugar together in a small bowl until well combined. Spread over chilled cheesecake before serving; garnish with chocolate shavings.

By JJOHN32

Ingredients

• ✓ chocolate
• chocolate chip
• whipped cream
• candy bar
• nougat
• peanut
• caramel
• all-purpose flour
• vanilla extract
• sour cream
• egg
• milk
• white sugar
• cream cheese
• peanut
• caramel chip
• sugar
• butter
• chocolate wafer cookie

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix ground cookies, butter, and 1 tablespoon sugar together in a bowl until combined. Press into the bottom of a 9-inch springform pan. Top crust with 1/4 cup caramel chips and 2 tablespoons chopped peanuts.
3. 3 Mix cream cheese and 1 1/2 cups sugar together until smooth. Blend in milk. Mix in eggs 1 at a time; stir until just incorporated. Mix in sour cream, vanilla extract, and 2 tablespoons flour, using a wooden spoon, until batter is smooth.
4. 4 Chop 6 mini candy bars into small pieces; toss with 1 tablespoon flour in a bowl (to prevent sinking to bottom of cake). Stir into batter; pour into crust-lined pan.
5. 5 Bake in the preheated oven for 1 hour. Keep door closed. Turn off heat; let cake cool in the oven for at least 3 hours. Remove from oven; chill 8 hours to overnight.
6. 6 Release cake from pan; transfer to a serving plate. Decorate top edge of cake with whipped cream. Put remaining 1/4 cup caramel chips and 2 tablespoons chocolate chips in separate microwave-safe bowls; heat in the microwave until melted, about 1 minute. Drizzle melted caramel over cake; repeat with melted chocolate. Chop remaining candy bars and arrange on top of whipped cream. Sprinkle remaining 2 tablespoons peanuts on cake.

By Kara

Ingredients

• ✓ chocolate
• water
• heavy cream

Instructions

1. 1 Break up chocolate in a microwave-safe bowl. Pour water over chocolate and microwave at 50% power for 2 minutes. Remove and stir until smooth. Let cool to room temperature.
2. 2 Place heavy cream into a mixing bowl and mix with an electric stand mixer's whisk attachment until stiff peaks form. Fold chocolate mixture into cream using a rubber spatula until mixture is uniform. Place immediately into a serving dish.
3. 3 Chill for at least 1 hour before serving. Mousse can be spooned or sliced.

By Chris D Williams

Ingredients

• ✓ chocolate
• aluminum foil
• graham cracker
• mint chocolate ice cream

Instructions

1. 1 Preheat the grill to medium heat.
2. 2 Fold the Reynolds Wrap Aluminum Foil in half, making a rectangle, and place it onto the grill in the center.
3. 3 Place the graham crackers onto the foil and place the chocolate squares on top.
4. 4 Close the grill and cook for about 3 to 5 minutes until the chocolate has melted. Using a spatula, transfer the crackers to a plate.
5. 5 Scoop some ice cream over top of one of the crackers with chocolate, and then top with the other cracker and chocolate. Serve immediately.

By Reynolds KitchensR

Ingredients

• ✓ chocolate
• raspberry liqueur
• hazelnut liqueur
• chocolate vodka

Instructions

1. 1 Pour the Chambord, Frangelico and vodka into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled martini glass, and garnish with chocolate shavings to serve.

By Dudelander

Ingredients

• ✓ chocolate
• half-and-half
• semisweet chocolate
• white sugar
• cabernet sauvignon

Instructions

1. 1 Combine 1 cup half-and-half and Belgian chocolate in a small saucepan over medium-low heat. Cook, stirring occasionally with a whisk, until chocolate is melted and mixture is hot, about 5 minutes. Add Cabernet Sauvignon and heat for 2 minutes more, whisking occasionally, until hot. Divide into 2 mugs.
2. 2 Heat remaining 1/2 cup of half-and-half either on the stove or in the microwave until hot. Transfer to a milk frother and froth until creamy. Divide frothed half-and-half between the 2 mugs and sprinkle with grated chocolate.

By Kim's Cooking Now

Ingredients

• ✓ chocolate
• chocolate ice cream
• dark chocolate candy bar
• whipped cream
• whipped cream

Instructions

1. 1 Combine ice cream, diced chocolate, and 1/2 cup whipped cream in a blender. Blend until smooth.
2. 2 Pour into 2 glasses; garnish with chocolate shavings and 1/4 cup whipped cream.

By Allrecipes Member

Ingredients

• ✓ chocolate
• milk
• tapioca
• egg
• white sugar
• cocoa powder
• vanilla extract

Instructions

1. 1 Milk the milk, tapioca, egg, and sugar together in a saucepan until the sugar has dissolved; allow to stand for 5 minutes.
2. 2 Whisk in the chocolate and cocoa powder.
3. 3 Place over medium heat, bring to a boil, whisking constantly, and let boil for 2 minutes.
4. 4 Remove from heat and whisk in the vanilla extract. Allow to cool for 20 minutes. Serve warm or chilled.

By Chelleypears

Ingredients

• ✓ chocolate
• cocoa powder
• butter
• egg
• brown sugar
• demerara sugar
• all-purpose flour
• vanilla extract
• salt

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Lightly butter a 9x13-inch baking dish. Sprinkle cocoa powder into the dish.
2. 2 Melt chocolate and butter in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, about 5 minutes.
3. 3 Whisk eggs, brown sugar, and demerara sugar together in a bowl until smooth. Stir chocolate mixture into egg mixture until thoroughly mixed. Stir in flour, vanilla extract, and salt into chocolate-egg mixture until thoroughly mixed; pour into the prepared baking dish.
4. 4 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 35 minutes.

By An4h0ny

Ingredients

• ✓ chocolate
• heavy cream
• powdered sugar
• cocoa powder
• cream cheese
• powdered sugar
• almond extract

Instructions

1. 1 Combine cream, 1/2 cup powdered sugar, and cocoa powder in a large chilled bowl. Beat with an electric mixer with chilled beaters until stiff peaks form; set aside.
2. 2 Beat whipped cream cheese in a separate bowl until soft. Add 2 tablespoons powdered sugar gradually and beat until well combined. Mix in almond extract and beat until well incorporated. Fold the cream cheese mixture into the chocolate whipped cream until both are completely blended.
3. 3 Spoon or pipe mousse into small serving dishes. Top with grated chocolate.

By lutzflcat

Ingredients

• ✓ chocolate
• dark chocolate
• egg
• irish cream liqueur
• whipped cream

Instructions

1. 1 Melt chocolate in a small saucepan over low heat. Remove from heat and allow to cool.
2. 2 Beat egg yolks in a large bowl; stir in cooled melted chocolate and Baileys. Fold in 1/2 of the whipped cream.
3. 3 Beat egg whites in a separate bowl until stiff; fold into chocolate mixture.
4. 4 Spoon mousse into serving glasses and garnish with remaining whipped cream and chocolate shavings before serving.

By avanika777

Ingredients

• ✓ chocolate
• egg
• white sugar
• heavy cream
• irish cream liqueur

Instructions

1. 1 In a mixing bowl, beat the egg yolks and sugar with an electric mixer set on medium speed until pale, creamy, and starting to thicken, about 5 minutes.
2. 2 With clean beaters, whip the cream in a non-plastic bowl on medium speed until fluffy and the cream forms stiff peaks. Use a rubber spatula or wire whisk to fold 1/3 of the yolk mixture into the whipped cream. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining yolk mixture and then the Irish cream liqueur, folding just until incorporated.
3. 3 In a microwave-safe bowl, heat the chocolate very gently on low power just until melted; stir to dissolve any lumps.
4. 4 Very gently fold the chocolate into the Irish cream mixture as before, keeping as much fluffy volume as possible. With clean beaters, beat the egg whites on medium-high speed in a non-plastic bowl to stiff peaks; gently fold the egg whites into the chocolate mixture until evenly incorporated.
5. 5 Spoon the mousse into individual dessert cups or glasses, and chill for 4 to 6 hours.

By James Innes

Ingredients

• ✓ chocolate
• milk
• coffee bean
• brown sugar
• mint leaves
• egg yolk
• heavy cream
• white rum

Instructions

1. 1 Heat milk, ground coffee, 1/4 cup brown sugar, and mint in a saucepan over low heat until warmed through, 7 to 10 minutes.
2. 2 Whisk egg yolks and remaining 1/2 cup brown sugar in a bowl; slowly whisk in about 1 cup hot milk mixture. Pour egg yolk mixture into saucepan and continue to heat until custard is thickened, about 5 minutes.
3. 3 Line a sieve with cheesecloth and strain custard into a large bowl; discard solids. Whisk heavy cream into custard. Cover and refrigerate until chilled, 4 to 5 hours.
4. 4 Stir rum and chocolate into chilled custard and pour into an ice cream maker. Freeze according to manufacturer's directions.

By Allrecipes Member

Ingredients

• ✓ chocolate
• ice cube
• chocolate liqueur
• peppermint schnapps
• heavy cream
• vanilla extract
• confectioners' sugar
• green food coloring

Instructions

1. 1 Fill a cocktail shaker with ice cubes. Add chocolate liqueur and peppermint schnapps. Shake vigorously for 2 to 3 minutes. Pour into glasses.
2. 2 Beat heavy cream and vanilla extract in a chilled glass or metal bowl using an electric mixer until frothy. Add confectioners' sugar gradually, continuing to beat until soft peaks form. Beat in enough food coloring to reach desired shade of green.
3. 3 Place a dollop of green whipped cream on top of each shot and garnish with shaved chocolate.

By tcasa

Ingredients

• ✓ chocolate
• butter
• sugar
• salt
• all-purpose flour
• egg
• vanilla extract
• milk
• coconut
• caramel

Instructions

1. 1 Beat butter, white sugar, and salt together in a bowl; add 2 cups flour and stir. Beat 1 cup flour into butter mixture; mix until a sticky dough forms.
2. 2 Whisk egg, vanilla extract, and milk together in a bowl. Beat remaining flour and egg mixture into dough. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
4. 4 Break off a small portion of dough and roll it out on a lightly floured work surface into a 1/4-inch thick round. Place round on prepared baking sheet. Repeat with remaining dough.
5. 5 Bake cookies in the preheated oven until slightly golden and soft, 8 to 10 minutes. Transfer cookies to a wire rack to cool completely.
6. 6 Cook and stir coconut in a large skillet over medium heat until golden brown and toasted, 2 to 4 minutes.
7. 7 Melt caramel bits in a microwave-safe bowl, stirring every 30 seconds, until melted and smooth, about 2 minutes. Stir coconut into caramel. Press a spoonful of caramel-coconut mixture into the top of each cookie.
8. 8 Melt chocolate in a microwave-safe bowl, stirring every 30 seconds, until melted and smooth, about 60 seconds. Dip the base of each cookie into melted chocolate and place dipped cookies on parchment paper until chocolate sets. Drizzle chocolate over the top of each cookie.

By Shyla Lane

Ingredients

• ✓ chocolate
• espresso
• half-and-half
• brandy
• amaretto liqueur
• vanilla extract
• hot chocolate mix
• sugar
• whipped cream

Instructions

1. 1 Stir hot espresso, half-and-half, brandy, amaretto, vanilla extract, hot chocolate mix, and sugar together in a saucepan over medium-low heat until the sugar dissolves; cook at a simmer until hot, 2 to 3 minutes. Pour into 4 mugs and top each with whipped cream and chocolate shavings.

By Darlene,C

Ingredients

• ✓ chocolate
• chocolate covered toffee
• peanut butter candy
• saltine cracker
• graham cracker
• butter
• vanilla pudding mix
• instant chocolate pudding mix
• milk
• whipped topping
• whipped topping

Instructions

1. 1 Place the chocolate covered toffee bar and chocolate covered crispy peanut butter flavored candy bar in the freezer and let freeze 8 hours or overnight.
2. 2 In a medium bowl, mix together the saltine crackers, graham crackers, and melted butter. Press the mixture into the bottom of a 9x13 inch pan to make a crust. Chill crust in the refrigerator while you make the filling.
3. 3 In a large bowl, beat together the instant vanilla pudding mix, instant chocolate pudding mix, and milk. Fold in 12 ounces frozen whipped topping. Spread the filling over the prepared crust. Cover the filling with the remaining frozen whipped topping.
4. 4 Crush the frozen chocolate covered toffee bar and chocolate-covered crispy peanut butter flavored candy bar. Sprinkle the dessert with the crushed candy bars. Cover and refrigerate until ready to serve.

By thedailygourmet

Ingredients

• ✓ chocolate
• cake
• snack cake
• cupcake
• frosting
• milk chocolate
• cherry candy
• pretzel
• peppermint ice cream

Instructions

1. 1 Remove paper liners from cupcakes. Cut in half crosswise; set bottom aside. Decorate the tops with candies for the 'eyes' and 'mouth'. Add sour cherry balls for the 'nose'. Break pretzels in half for 'antlers'.
2. 2 Spread 1 tablespoon ice cream over the bottom of each cupcake. Place decorated halves on top. Serve immediately or freeze for several hours before serving.

By Purplesmurf

Ingredients

• ✓ chocolate
• butter
• egg
• brown sugar
• white sugar
• vanilla extract
• water
• all-purpose flour
• baking soda
• salt
• mint cookie
• pecan

Instructions

1. 1 In a large mixing bowl, cream the butter, white and dark sugars. Beat in the egg, water and vanilla. In a separate bowl, sift together the flour, baking soda, and salt. Blend flour mixture into the butter mixture, and stir well. Wrap dough in waxed paper and chill at least 2 hours.
2. 2 Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. Cover each thin mint with 1 tablespoon of dough. Place on cookie sheet and top with a pecan.
3. 3 Bake at 375 for 10 to 12 minutes. Let cool slightly on cookie sheet before removing to racks.

By Yvonne