Not exact matches
7 cups mini marshmallows (12.5 oz if you want to make it easier) 2 cups crushed (roughly the same size as the marshmallows)
chocolate graham crackers, or
chocolate wafer cookies, or 2 cups of whatever your heart tells you 1 14 oz can condensed milk, look for one that's just milk and sugar, like Nestle's La Lachera (also #notsp) 2
tablespoons unsalted butter pinch of salt (or use salted butter and leave this out) 12 oz bag of semi-sweet
chocolate chips 1/4 teaspoon peppermint extract 3 - 4
tablespoons crushed up peppermint candies, optional, really not the most necessary thing
Typical Ingredients: 3
tablespoons butter, 8 ounces cream cheese, 4 ounces confectioners sugar and
chocolate wafer cookies (or Oreo cookie crust), 2 1/2 cups Cool Whip Topping, 1 package Jello Instant Vanilla Pudding, 2 1/2 cups heavy whipping cream, 1/4 cup white sugar
FOR THE CRUST 1 1/3 cups
chocolate wafer crumbs (from about 26 cookies such as Nabisco Famous Chocolate Wafers or Oreos with cream scraped off) 5 tablespoons unsalted butter, melted 1/4
chocolate wafer crumbs (from about 26 cookies such as Nabisco Famous
Chocolate Wafers or Oreos with cream scraped off) 5 tablespoons unsalted butter, melted 1/4
Chocolate Wafers or Oreos with cream scraped off) 5
tablespoons unsalted butter, melted 1/4 cup sugar
Ingredients 8
tablespoons (1 stick) unsalted butter 1 1/2 cups
chocolate wafer cookies crumbs (recommended: Nabisco Famous
Wafers) 11 ounces milk
chocolate, finely chopped 2/3 cup heavy cream 1/3 cup malted powder (recommended: Carnation Malted Milk)
For crust Butter for pan 1-3/4 cups finely ground
chocolate wafer cookies (about 36) 6
tablespoons unsalted butter, melted
ingredients COOKIE CHEESE BALL: 1 package
chocolate creme - filled cookies 1 (8 - ounce) package cream cheese (softened) 1/4 teaspoon Kosher salt 1 (10 - ounce) bittersweet
chocolate chips, divided 2
tablespoons coconut oil, melted 2
tablespoons rainbow jimmies TO SERVE: Granny Smith apples (cored, sliced) strawberries (hulled, halved) graham crackers pretzel sticks vanilla
wafer cookies
From Smitten Kitchen Makes 25 to 30 sandwich cookies For the
chocolate wafers: 1 1/4 cups all - purpose flour 1/2 cup unsweetened Dutch process cocoa 1 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 1 1/4 cups sugar 1/2 cup plus 2
tablespoons (1 1/4 sticks) room - temperature, unsalted butter 1 large egg For the filling: 1/4 cup (1/2 stick) room - temperature, unsalted butter 1/4 cup vegetable shortening 2 cups sifted confectioners» sugar 2 teaspoons vanilla extract Set two racks in the middle of the oven.
Mix the
chocolate wafer cookie crumbs with 2
tablespoons of the white sugar, and the melted butter.
7 ounces (generous 1 1/4 cups) Collection Etienne 64 % Cacao Baking Bars (chopped) or 61 % Cacao Semisweet
Chocolate wafers 1/4 cup heavy cream 1
tablespoon seedless raspberry preserves 1/2 cup finely chopped topping of choice to roll truffles in.
6
tablespoons butter (3/4 stick) 1 1/2 cups (9 ounces) Collection Etienne 31 % Cacao White
Chocolate wafers, divided 2 large eggs 1/2 cup sugar 1 teaspoon vanilla 1/4 teaspoon salt 1 cup unsifted all - purpose flour 1/2 cup (3 ounces) Collection Etienne 38 % Cacao Milk
Chocolate wafers 1/2 cup (3 ounces) Collection Etienne 61 % Cacao Semisweet
Chocolate wafers
1 can (13.5 -14 ounces) coconut milk 1 envelope (1/4 oz) unflavored gelatin or 2 sheets bronze gelatin 2
tablespoons sugar 4 ounces (2/3 cup) Collection Etienned
wafers - Choose one of the following: 31 % Cacao White
Chocolate, or 38 % Cacao Milk
Chocolate, or 61 % Cacao Semisweet
Chocolate 1 teaspoon vanilla extract
Chocolate Shortbread 1 cup unsifted all - purpose flour 1/3 cup granulated sugar 1⁄4 teaspoon salt 6
tablespoons (3 ounces) unsalted butter, at room temperature; cut into 6 pieces 2 ounces (1/3 cup) Collection Etienne 61 % Cacao Semisweet
Chocolate Wafers, melted 1 teaspoon pure vanilla extract Mousse Filling 2/3 cup unsifted all - purpose flour 1/4 teaspoon salt 3 ounces (1/2 cup) Collection Etienne 61 % Cacao Semisweet
Chocolate Wafers, chopped 5
tablespoons (2 1/2 ounces) unsalted butter 1
tablespoon water 1 cup packed light brown sugar 2 large eggs, lightly beaten 2 teaspoons pure vanilla extract
Chocolate Glaze 2
tablespoons (1 ounce) unsalted butter 4 ounces Collection Etienne 61 %, chopped 1
tablespoon heavy cream
10 ounces Collection Etienne 31 % Cacao White
Chocolate wafers 4 1/2 cups heavy cream 3 cups milk 2
tablespoons fresh or 2 teaspoons dried lavender flowers Zest of one fresh lemon, removed with a peeler 6 egg yolks 1 cup granulated sugar
2 cups (6 oz) sliced almonds 1/4 cup (1 oz) powdered sugar 2
tablespoons light corn syrup 1
tablespoon water 1/2 cup (3 oz) crystallized ginger or other dried or candied fruits diced to 1/4 inch cubes 2 cups (12 oz) Collection Etienne 61 % Semisweet or 72 % Bittersweet
Chocolate Wafers
Prep time: Cook time: Total time: Cookie Dough Cream Pie For Pie Crust: 1 1/2 cups
chocolate wafer cookie crumbs (about 7 oz of cookies, processed in a food processor) 6
tablespoons butter, melted Cookie Dough: 1 1/4 cups all purpose flour 1/2 teaspoon salt 1/4 teaspoon baking soda 1/2 cup (1 stick) butter, room temperature 3/8 cup granulated sugar 3/8 cup packed brown sugar 1/2 teaspoon vanilla 2 1/2
tablespoons milk or soy milk 1/2 cup mini semi-sweet
chocolate chips For Filling: 3/4 cups light brown sugar 1/3 cup all - purpose flour 1/4 teaspoon salt 2 cups whole milk 3 egg yolks 1
tablespoon unsalted butter 1 teaspoon vanilla extract Topping: 1 cup heavy cream 3
tablespoons sugar 1/2 teaspoon vanilla Preheat oven to 350 degrees F.