Type what you have

Ingredients

• ✓ milk chocolate
• plastic mold

Instructions

1. 1 Place 3/4 of the milk chocolate 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 and reaches a temperature of 113 degrees F (46 degrees C), about 5 minutes. Remove from the heat.
2. 2 Add remaining milk chocolate and stir until smooth and the temperature cools to 86 degrees F (30 degrees C).
3. 3 Spread one layer of chocolate evenly inside the mold halves using a pastry brush; refrigerate for 10 minutes. Brush on another layer of chocolate and chill for 10 minutes. Brush a third time and chill for a final 10 minutes.
4. 4 Unmold the egg halves carefully and trim the edges with a sharp knife. Brush the edges with a little melted chocolate, then carefully bring two halves together to form a single egg. Set back in the mold carefully and chill until set, 10 to 15 minutes.

By liz

Ingredients

• ✓ milk chocolate
• sugar cone
• marshmallow
• aluminum foil

Instructions

1. 1 Build a campfire and allow the fire to burn until it has accumulated a bed of coals. Rake the coals into a flat bed on one side of the fire.
2. 2 Divide chocolate bar into 12 pieces.
3. 3 Fill each cone with 2 tablespoons marshmallows and 2 chocolate pieces.
4. 4 Wrap each filled cone in foil and place on the campfire, indirectly over the heat and cook until gooey and melted, about 5 minutes, rotating halfway through.

By NicoleMcmom

Ingredients

• ✓ milk chocolate
• butter cookie
• mascarpone cheese
• irish cream liqueur
• white chocolate
• dark chocolate

Instructions

1. 1 Combine crushed cookies, mascarpone cheese, and Irish cream liqueur in a bowl; mix well.
2. 2 Line a baking sheet with parchment paper. Use a small cookie scoop to portion cookie mixture and roll into twenty 1-inch balls. Arrange on the prepared baking sheet and chill in the refrigerator for about 45 minutes, or in the freezer for 15 to 20 minutes.
3. 3 Place white chocolate chips in a microwave-safe bowl. Heat 10 to 15 seconds at a time, stirring well between each interval. Continue to heat and stir until the white chocolate is almost fully melted, then stir well to fully melt the chips until smooth.
4. 4 Dip cheesecake balls into melted white chocolate and return to the refrigerator to chill until chocolate has hardened completely, 40 to 50 minutes.
5. 5 Place dark chocolate chips in a small microwave-safe bowl. Heat 10 to 15 seconds at a time, stirring well between each interval. Continue to heat and stir until the white chocolate is almost fully melted, then stir well to fully melt the chips until smooth.
6. 6 Drizzle dark chocolate over chilled cheesecake balls. Allow to set, about 30 minutes.

By coachchris

Ingredients

• ✓ milk chocolate
• corn chip
• sugar
• corn syrup
• peanut butter

Instructions

1. 1 Gather the ingredients.
2. 2 In a greased 10 x 15 inch pan, place the corn chips.
3. 3 In a saucepan, bring the sugar and corn syrup to a boil over medium heat. Remove from heat and stir in the peanut butter until smooth.
4. 4 Pour the mixture over the chips and smooth level.
5. 5 Place the chocolate bars in a single layer over the hot mixture and wait a few minutes until the heat melts them and then smooth the chocolate out to form a thin layer.
6. 6 Allow to cool and then break into pieces.

By Kevin Ryan

Ingredients

• ✓ milk chocolate
• fudge brownie mix
• vegetable oil
• egg
• water
• graham cracker
• miniature marshmallow

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 To make the brownies: Stir brownie mix, oil, eggs, and water together in a medium bowl until well blended. Pour batter into the prepared pan. Bake in the preheated oven for 15 minutes.
3. 3 While the brownies are baking, make the topping: Break graham crackers into 1-inch pieces and place into a bowl. Add marshmallows and chopped chocolate and toss to combine.
4. 4 Remove brownies from the oven and sprinkle with topping ingredients. Return to the oven and continue to bake until a toothpick inserted 2 inches from the side of the pan comes out clean, 7 to 10 more minutes.
5. 5 Slice, serve, and enjoy!

By LIZALOUISE

Ingredients

• ✓ milk chocolate
• ✓ milk chocolate
• egg
• butter
• butter
• sugar
• almond
• all-purpose flour
• blackberry jam
• dark chocolate

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
2. 2 Beat egg whites in a glass, metal, or ceramic bowl with an electric mixer until stiff peaks form.
3. 3 Combine egg yolks, 1 cup plus 2 tablespoons butter, and sugar in a large bowl; beat with an electric mixer until smooth and creamy.
4. 4 Place 4 ounces milk chocolate in 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. Remove from heat, add remaining 3 ounces milk chocolate and stir until chocolate is melted. Cool for 5 minutes.
5. 5 Stir melted chocolate into the egg yolk mixture until well combined. Add almonds and flour and mix well. Fold beaten egg whites into batter. Pour batter onto the prepared baking sheet and spread out evenly.
6. 6 Bake in the preheated oven until chocolate cake is set and a toothpick comes out clean, 8 to 10 minutes, depending on the thickness of the cake. Allow to cool completely, about 1 hour.
7. 7 Line a baking sheet with parchment paper.
8. 8 Cut cooled cake into small, 3/4-inch squares. Spread a thin layer of jam on half of the chocolate squares and place a second chocolate square on top to create little cubes.
9. 9 Combine 7 ounces milk chocolate and dark chocolate in a bowl. Place 2/3 of the mixed chocolate in 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. Remove from heat, add remaining chocolate mixture, and stir until chocolate is melted.
10. 10 Pierce chocolate cubes with a fork and dip into chocolate so it is completely covered with chocolate. Use a spoon to remove excess chocolate and place on the prepared baking sheet to set. Allow to set at room temperature.

By Michaela

Ingredients

• ✓ milk chocolate
• dark chocolate
• almond paste
• butter
• white sugar
• egg
• egg yolk
• flour
• coconut flake
• powdered sugar

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Grease and flour two 4-ounce ramekins, tapping out any excess flour.
2. 2 Place dark chocolate, milk chocolate, almond paste, and butter in a microwave-safe bowl. Microwave on high for 20 seconds at a time until butter is melted and mixture is hot, 1 to 1 1/2 minutes. Set aside and allow chocolate to continue melting for 1 minute longer. Whisk mixture until smooth but slightly grainy from the almond paste.
3. 3 Combine sugar, egg, and egg yolk in a small bowl; beat with an electric mixer until it becomes very light lemon yellow in color and has doubled or tripled in volume. Fold cooled melted chocolate mixture into egg and sugar mixture until well incorporated. Stir in flour. Divide batter evenly between the prepared ramekins and sprinkle coconut flakes on top.
4. 4 Bake in the preheated oven until the sides are firm but centers are still soft, 7 to 8 minutes. Allow to rest for 1 minute, then carefully invert ramekins on dessert plates and dust with powdered sugar. Serve immediately.

By Elisa Gale

Ingredients

• ✓ milk chocolate
• powdered peanut butter
• sugar
• butter
• all-purpose flour
• egg
• salt
• peanut butter flavor
• baking powder

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine powdered peanut butter, sugar, butter, flour, egg, salt, peanut butter flavor, and baking powder in a bowl. Fold in mini M&Ms®.
3. 3 Drop dough by spoonfuls onto the prepared baking sheet.
4. 4 Bake in the preheated oven until cookies are lightly browned, about 12 minutes.

By thedailygourmet

Ingredients

• ✓ milk chocolate
• butter
• caramel
• all-purpose flour
• baking soda
• baking powder
• salt
• brown sugar
• white sugar
• egg
• vanilla extract
• sea salt

Instructions

1. 1 Heat a large, heavy-bottom skillet over medium heat. Add all of the butter at once and allow to melt, stirring continuously, until it begins to foam and turn brown in color, about 5 minutes. Continue to stir over medium heat until the foam has subsided. Remove the pan from heat and continue to stir until the butter is a medium golden brown and has a nutty aroma. Allow to cool for 10 minutes.
2. 2 Place unwrapped chocolate kisses in the freezer.
3. 3 Combine flour, baking soda, baking powder, and salt in a medium bowl. Set aside.
4. 4 Combine browned butter, brown sugar, and white sugar in a large mixing bowl. Beat with an electric mixer on medium speed until well combined. Add eggs and vanilla extract; mix well. Slowly incorporate flour mixture into butter mixture, mixing until well combined; do not overmix. Allow dough to chill in the refrigerator for 40 to 60 minutes.
5. 5 Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
6. 6 Drop chilled dough by tablespoonfuls onto the prepared baking sheets.
7. 7 Bake in the preheated oven until the edges are light golden brown, 10 to 13 minutes.
8. 8 Allow cookies to cool on baking sheet for exactly 4 minutes. Gently press a caramel-chocolate kiss into the center of each cookie; press slightly into cookie and not just placed on top. Sprinkle a scant pinch of sea salt over the center of the cookies and allow to cool completely on a cooling rack. Refrigerate if necessary to re-harden caramel kisses.

By squeeziebrb

Ingredients

• ✓ milk chocolate
• peanut butter
• white sugar
• brown sugar
• margarine
• butter
• egg
• corn syrup
• vanilla extract
• rolled oat
• baking soda
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Beat peanut butter, white sugar, brown sugar, and butter in a large bowl with an electric mixer until smooth. Beat in eggs, two at a time, then stir in corn syrup and vanilla. Mix in oats and baking soda until well blended. Stir in chocolate candies and chocolate chips. Roll dough into 2-inch balls and place 3 inches apart onto ungreased cookie sheets. Flatten slightly with a fork.
3. 3 Bake in the preheated oven until edges are golden, about 12 to 15 minutes. Cool on cookie sheets for briefly, before transferring to wire racks to cool completely.

By Lori Douglas

Ingredients

• ✓ milk chocolate
• butter
• sugar
• egg
• milk
• all-purpose flour
• cocoa powder
• baking soda
• black cherry jam
• heavy cream
• sucralose sweetener
• vanilla extract
• maraschino cherry

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line two 12-cup muffin tins with paper liners.
2. 2 Beat butter and sugar in a large bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time; beat in milk. Add flour, cocoa powder, and baking soda; beat until batter is smooth.
3. 3 Spoon batter into the prepared muffin cups, filling each 1/2 full.
4. 4 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 12 to 15 minutes. Transfer to a wire rack to cool completely, about 25 minutes.
5. 5 Cut tops off cooled cupcakes. Remove a small amount of centers from each cupcake. Fill centers with a small dab black cherry jam. Put tops back on, covering jam.
6. 6 Beat cream, sucralose sweetener, and vanilla extract in a chilled large glass or metal bowl with an electric mixer until soft peaks form. Refrigerate until chilled.
7. 7 Fit a piping bag with a coupler and a round or star tip. Drop piping bag into a tall glass and fold edges down around the glass. Spoon whipped cream into the bag. Gather edges and twist together. Pipe a swirl of whipped cream on top of each cupcake; top each with a maraschino cherry and grated chocolate.

By imcooking88

Ingredients

• ✓ milk chocolate
• butter
• instant hot chocolate mix
• vanilla extract
• egg
• graham cracker crumb
• coconut
• walnut
• cream cheese
• milk
• vanilla pudding mix
• confectioners' sugar
• butter

Instructions

1. 1 Grease a 9x9-inch square pan. Melt 1/2 cup butter in a saucepan over low heat, and stir in cocoa mix, vanilla extract, and egg. Whisk together until the mixture thickens, about 1 minute (do not boil); remove from heat and stir in graham cracker crumbs, 1 cup coconut, and walnuts. Mix well, and press into the bottom of the prepared pan. Chill the crust for about 1 hour.
2. 2 Place the cream cheese into a mixing bowl, and beat with an electric mixer until smooth and fluffy. Beat in the milk, vanilla pudding mix, and confectioners' sugar to make a spreadable, creamy mixture. If mixture is too stiff to spread easily, add more milk, 1/2 teaspoon at a time. Spread the filling in an even layer over the crust, and return to refrigerator. Chill until firm, about 1 hour.
3. 3 Melt milk chocolate and 1 tablespoon of butter in a saucepan over very low heat, stirring constantly until the mixture is smooth and well combined. Spread the topping evenly over the vanilla layer, and refrigerate about 1/2 hour, until the topping is firm but not hard. Cut into bars, then return to refrigerator to finish chilling, at least 1/2 hour more. Serve cold.

By CINDERW

Ingredients

• ✓ milk chocolate
• sugar
• butter
• yogurt
• all-purpose flour
• egg
• vanilla extract
• baking powder
• cream cheese
• egg
• vanilla extract
• white sugar
• confectioners sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Oil and flour a deep 9-inch round pan or springform.
2. 2 Cream butter and 1 cup sugar in a large bowl; beat in 3 eggs and blend in yogurt. Combine flour and baking powder; add to the creamed mixture. Stir in 1/4 teaspoon vanilla. Melt 6 chocolate bars; blend into the batter. Pour batter into prepared pan.
3. 3 Bake until the cake tests done, for 30 minutes. Cool for 10 minutes in the pan.
4. 4 Cut a hole in the center of the cake that does not go all the way through the cake. Melt another 6 sweet chocolate bars, and pour into the hole.
5. 5 Beat cream cheese, 3 eggs, 1/4 teaspoon vanilla, and 3/4 cup sugar together until smooth; pour over cake. Bake for 20 minutes.
6. 6 Sprinkle confectioners' sugar on the top of the cake; return to oven and bake until the sugar melts and browns. Serve.

By Murooj Ibraheem

Ingredients

• ✓ milk chocolate
• skim milk
• bittersweet chocolate
• all-purpose flour
• whole wheat flour
• baking powder
• baking soda
• salt
• sugar
• margarine
• egg
• irish cream liqueur
• buttermilk
• skim milk
• vegetable oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
2. 2 Bring 1/2 cup milk to a boil over medium heat. Remove from the heat and add bittersweet chocolate. Let stand for 5 minutes. Stir until smooth, then let cool for 30 minutes.
3. 3 Stir all-purpose flour, whole wheat flour, baking powder, baking soda, and salt together in a medium bowl.
4. 4 Beat sugar and margarine in a large bowl with an electric mixer until fluffy. Add eggs, 1 at a time, beating briefly after each addition. Mix in Irish cream liqueur and cooled chocolate mixture. Add flour mixture in 3 batches, alternating with buttermilk, stirring batter briefly after each addition. Pour batter into the prepared pan.
5. 5 Bake in the preheated oven until top springs back when lightly touched, 50 to 55 minutes. Cool on a wire rack for 10 minutes. Tap the pan a few times and shake it gently to loosen cake. Invert carefully onto a serving plate and let cool completely, about 20 minutes.
6. 6 Meanwhile, heat milk and oil for ganache in a saucepan over medium heat until boiling. Remove from the heat and add milk chocolate. Let stand for 5 minutes. Stir until smooth, then let cool for 15 minutes. Spread onto cooled cake.

By Kat S

Ingredients

• ✓ milk chocolate
• all-purpose flour
• baking powder
• baking soda
• salt
• egg
• granulated sugar
• vanilla extract
• vegetable oil
• buttermilk
• bittersweet chocolate chips
• unsweetened cocoa
• water
• butter
• confectioners sugar
• salt

Instructions

1. 1 Preheat oven to 350 degrees F. Line 2 muffin pans with paper liners; set aside.
2. 2 Into a medium bowl, sift together flour, baking powder, baking soda, and salt; set aside.
3. 3 In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium speed for 1 minute.
4. 4 In a separate bowl, mix together the vanilla, oil, and buttermilk.
5. 5 With the mixer on low speed, add the flour mixture in 3 parts, alternating with the liquids; beat until combined after each addition, scraping down the sides of the bowl as needed.
6. 6 Divide the batter evenly between the cups so that each is two-thirds full. Bake, rotating halfway, until a toothpick inserted into the center of a cupcake comes out clean, about 15 to 18 minutes. Transfer cupcakes to a wire rack to cool.
7. 7 Chocolate Frosting: Melt chocolate chips in a double boiler; stir occasionally until smooth, about 5 minutes.
8. 8 In a separate bowl, stir together the cocoa and boiling water. Let both the chocolate and the cocoa mixture cool to room temperature.
9. 9 In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, sugar, and salt on medium-high speed until light and fluffy. Add the melted chocolate on low speed, and then beat in the cocoa mixture.
10. 10 To Assemble: Pipe frosting onto cupcakes. Let frosting set for 5 minutes. Decorate the cupcakes by placing a Ghirardelli Chocolate Bunny on top of the frosting.

By Ghirardelli

Ingredients

• ✓ milk chocolate
• potato chip

Instructions

1. 1 Place about 3/4 of the chocolate into a heat safe bowl, and place over the top of a pan of simmering water. If you have a double boiler, use that. Heat, stirring occasionally until the chocolate has melted, then continue to heat the chocolate to 110 degrees F (43 degrees C), stirring occasionally. You may use a meat thermometer if your candy thermometer does not go that low.
2. 2 As soon as the melted chocolate reaches temperature, remove it from the heat, and stir in the remaining chopped chocolate until melted. Continue stirring until the chocolate has cooled to 90 degrees F (32 degrees C). Touching a dab of chocolate to your lip will feel cool.
3. 3 Use tongs to dip potato chips one at a time into the chocolate. Place on waxed paper starting at the point farthest from you and working your way in so as not to drip on your finished chips. Cool until set. You may refrigerate if you like.

By JAZZYTINA

Ingredients

• ✓ milk chocolate
• milk
• cherry

Instructions

1. 1 Using a double boiler, heat the chocolate until melted. Stir in milk, using enough to make the chocolate smooth.
2. 2 Holding the cherries by their stems, dip them one by one into the chocolate mixture.
3. 3 Place the coated cherries on wax paper until the chocolate has dried.

By Ashlee Young

Ingredients

• ✓ milk chocolate
• milk
• sugar cookie mix
• cashew

Instructions

1. 1 In a small saucepan combine 3/4 cup of the candies and milk. Melt over low heat, stirring until smooth. Remove from heat.
2. 2 Prepare cookie mixes according to package directions. Stir melted chocolate into half the dough. Form chocolate dough into two 12-inch long rolls about 1 inch in diameter. Wrap in wax paper or foil. Chill until firm, about 2 hours.
3. 3 Divide plain dough in half. On a well-floured surface, roll each plain half out to a 12 x 6 inch rectangle. Place a chocolate roll on long edge. Roll up, pressing doughs lightly together so plain dough encases chocolate roll. Repeat with remaining dough.
4. 4 Wrap each roll in wax paper or foil. Chill about 2 hours until firm. Preheat oven to 375 F (190 C).
5. 5 Cut each roll into 1/4 inch slices. Place 2 slices so they are touching on greased baking sheet. In the center of each chocolate circle, place one of the remaining candies for eye. Where the slices touch, place a cashew to form nose.
6. 6 Bake until the plain cookie is lightly browned, 8 to 10 minutes. Cool cookies on baking sheets 2 to 3 minutes. Remove and cool on wire racks.

By Martha

Ingredients

• ✓ milk chocolate
• angel food cake
• instant chocolate pudding mix
• whipped topping

Instructions

1. 1 Tear angel food cake into bite size pieces into a 9x13 inch cake pan (preferably glass).
2. 2 Prepare chocolate pudding as directed on package. Gently spread over the top of cake pieces, spreading to edges of pan.
3. 3 Carefully spread whipped topping over chocolate pudding, spreading to edges of pan and taking care not to mix with pudding.
4. 4 Using a cheese grater or vegetable peeler, grate chocolate bar over the whipped topping.
5. 5 Chill until ready to serve, at least one hour.

By Lmdinco

Ingredients

• ✓ milk chocolate
• miniature marshmallow
• milk
• whipping cream
• graham cracker crust

Instructions

1. 1 Melt marshmallows with milk in a microwave-safe container in a microwave in 30-second increments, stirring between each, until smooth. Slowly add chocolate and stir until completely melted.
2. 2 Beat whipping cream in a separate bowl using a mixer until thick. Stir into chocolate mixture. Pour into pie crust.
3. 3 Cover and refrigerate for 4 hours.

By Jill

Ingredients

• ✓ milk chocolate
• graham cracker crumb
• coconut
• margarine
• sweetened condensed milk

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease an 8x8-inch baking dish.
2. 2 In a medium bowl, stir together graham cracker crumbs and coconut. Pour in condensed milk and melted margarine, and mix until well blended. Press mixture evenly into the prepared pan.
3. 3 Bake for 10 to 12 minutes in the preheated oven. Remove and let cool. Melt chocolate bars in a microwave or over a double boiler, stirring occasionally until smooth. Spread over cooled bars, chill and cut into squares.

By Diane

Ingredients

• ✓ milk chocolate
• miniature marshmallow
• milk
• heavy cream
• pie shell

Instructions

1. 1 Heat marshmallows, bar chocolate, and milk in a saucepan over low heat until marshmallows and chocolate are melted, stirring constantly. Cool completely.
2. 2 Beat heavy cream in a large bowl until stiff peaks form. Gently fold cooled chocolate mixture into whipped cream until well combined. Pour into pie shell. Refrigerate until set, about 3 hours.

By cookerboy2222

Ingredients

• ✓ milk chocolate
• strawberry
• white sugar
• heavy cream
• vanilla sugar
• rice

Instructions

1. 1 Combine strawberries and sugar and set aside to macerate.
2. 2 Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add vanilla sugar gradually, continuing to beat until soft peaks form. Fold in macerated strawberries and rice. Sprinkle with grated chocolate.

By Tinkerbell

Ingredients

• ✓ milk chocolate
• whiskey
• pecan
• dark chocolate
• sweetened condensed milk
• butter
• salt

Instructions

1. 1 Pour whiskey into a small bowl, add pecan halves, and allow them to soak in the whiskey for about 3 hours.
2. 2 Line 8-inch square pan with aluminum foil. Cut 2 pieces of foil about 14 inches long, and cut or fold each to an 8- inch width. Cover the bottom and 2 sides of the pan from left to right with 1 piece of foil. Use the remaining foil piece to cross the first layer of foil from top to bottom of the pan. Press foil firmly into the corners, and fold any excess over the sides of the pan. You will now have a double foil sling to lift the finished fudge from the pan.
3. 3 Drain pecans, reserving 2 ounces of the whiskey, and set aside.
4. 4 Place milk and dark chocolate in the top of a double boiler over 1 inch of simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, smooth, and shiny, about 5 minutes.
5. 5 Remove melted chocolate from the heat and slowly pour in sweetened condensed milk, stirring until well blended. Add melted butter and salt, stirring continuously. Mix in reserved whiskey and stir until mixture is creamy and smooth.
6. 6 Pour into the prepared pan. Use an offset spatula to spread smoothly and evenly. Arrange 16 pecans on top, in 4 rows of 4 pecans each. Refrigerate until firm, at least 2 hours.
7. 7 Use the foil sling to lift the fudge from the pan. Place the fudge on a cutting board and cut into 16 pieces with a bench scraper or sharp knife.

By Bibi

Ingredients

• ✓ milk chocolate
• butter
• brown sugar
• corn syrup
• sweetened condensed milk
• vanilla extract
• butter

Instructions

1. 1 Grease an 8 x 8 inch square pan.
2. 2 In a heavy 4 quart saucepan melt butter over medium heat; add brown sugar, corn syrup and milk. Stirring constantly, heat to 242 to 248 degrees F (116 to 120 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Remove from heat and stir in vanilla extract. Pour into prepared pan.
3. 3 When caramel has cooled and set, cut into 1 inch squares. Chill in refrigerator until firm.
4. 4 Melt chocolate with 1 tablespoon butter in the top of a double boiler or in a bowl in the microwave. Stir until smooth.
5. 5 Dip caramel squares in chocolate and place on wax paper to cool.

By Cheryl Johnson

Ingredients

• ✓ milk chocolate
• chocolate cake mix
• coffee liqueur
• chocolate mousse mix
• chocolate covered english toffee
• whipped topping

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round cake pans.
2. 2 Prepare cake mix according to package directions. Pour batter into the prepared pans.
3. 3 Bake at 350 degrees F (175 degrees C) for 30 minutes. Let cake cool slightly then pierce cakes with a fork. Pour the coffee liqueur gradually over the three cake layers.
4. 4 Prepare the chocolate mousse according to the package directions. Let chill in the refrigerator.
5. 5 Once cake is cool break it into pieces. Layer cake pieces, chocolate mousse, crushed butter toffee candy bars, and whipped topping 1/3 at a time in a large glass bowl. Grate the chocolate candy bar over the top. Let chill in refrigerator for several hours before serving.

By Sue Cauch

Ingredients

• ✓ milk chocolate
• heavy cream
• white sugar
• strawberry extract
• milk
• strawberry sandwich cookie
• strawberry

Instructions

1. 1 Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add sugar gradually, continuing to beat until soft peaks form. Mix in strawberry extract. Spread a little strawberry cream on the bottom of a rectangular dish.
2. 2 Pour milk into a bowl and dip each side of the Oreo into the milk for a couple of seconds then shake off excess.
3. 3 Sandwich cookies together with a heaped teaspoon of strawberry cream each. Lay them into the dish, working lengthwise about 10 across the dish. Continue laying cookies into the dish to create about 4 rows.
4. 4 Cover the top and sides of the cookies with the rest of the cream. Sprinkle grated chocolate on top.
5. 5 Place a sheet of parchment paper over the top of the cake to prevent it from sticking. Cover icebox cake and dish with aluminum foil.
6. 6 Refrigerate until cookies have turned soft, at least 8 hours to overnight. Garnish with strawberries before serving.

By shazzieau

Ingredients

• ✓ milk chocolate
• heavy cream
• water
• instant coffee powder
• vanilla extract
• sugar

Instructions

1. 1 Combine chocolate and heavy cream in a nonstick saucepan over medium heat. Stir until chocolate is melted and mixture is smooth.
2. 2 Mix in hot water, coffee powder, vanilla, and sugar. Continue to heat, stirring frequently, until fondue is smooth.

By Sara

Ingredients

• ✓ milk chocolate
• oat cereal
• crispy rice cereal
• peanut
• corn syrup
• sugar
• peanut butter
• vanilla extract

Instructions

1. 1 In a large bowl, toss together the toasted oat cereal, rice cereal, peanuts and chocolate pieces; set aside. Grease a 10x15 inch jellyroll pan.
2. 2 In a medium saucepan over medium heat, stir together the corn syrup and sugar. Bring the mixture to a boil and cook until sugar is completely dissolved. Remove from heat and quickly stir into the peanut butter and vanilla. Pour the mixture into the bowl with the cereal mixture and mix well. Press into the prepared pan. Let stand until set. Cut into bars and serve.

By Amy Berry

Ingredients

• ✓ milk chocolate
• cream cheese
• whipped topping
• powdered sugar
• peanut butter
• milk
• graham cracker crumb
• butter

Instructions

1. 1 Mix cream cheese, whipped topping, powdered sugar, peanut butter, and milk together in a bowl using an electric blender until well mixed, about 1 minute.
2. 2 Mix graham cracker crumbs and butter together in a bowl using a spoon.
3. 3 Roll peanut butter mixture into bite-sized balls; roll balls in graham cracker mixture until covered. Place balls on a baking sheet covered with wax paper. Freeze for 1 hour.
4. 4 Dip frozen bites into melted chocolate and return to wax paper. Freeze for 1 hour before serving.

By Brooke Nash