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Over a double boiler or in the microwave, melt the chopped chocolate. Place a peanut butter ball on the tines of a large fork to hold it while dipping (don’t insert the tines into the ball).
LINE 8-inch square pan with foil, with ends of foil extending over sides. Microwave chocolate, butter and water in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted. Add dry pudding mix; stir with whisk 2 min. ADD powdered sugar, 1 cup at a time, stirring after each addition until blended.
Microwave 1 1/2 cups chocolate chips and 4 tablespoons butter in bowl at 50% power until melted, about 2 minutes, stirring occasionally. ... Transfer melted chocolate mixture to bowl with cookie ...
Microwave on high for 30 seconds, stir with a spatula, and microwave again for 30 seconds. ... You can press some chopped peanuts or peanut butter cups or drizzle with melted chocolate if you like ...
Stir in 1 cup COOL WHIP. Spread over chocolate pudding layer to within 1 inch of edge. Spoon remaining COOL WHIP onto center of pie. REFRIGERATE 3 hours. When ready to serve, microwave remaining peanut butter in microwaveable bowl on HIGH 15 sec. or until melted. Melt chocolate as directed on package. Drizzle peanut butter and chocolate over pie.
Microwave the mixture at 50% power in 15-second intervals until the chocolate is melted, about 2 minutes. Stir the mixture until well combined and fully melted. Pour the mixture over the cereal ...
Microwave chocolate chips in a small microwavable bowl on high in 30-second intervals, stirring between each interval, until chocolate is fully melted, 1 to 2 minutes. 9. Spoon and spread about 2 ...
A traditional baking method for a variety of flourless chocolate cakes involves whipping the whites alone and then whipping the yolks into the sugar to increase the air content. The overall effect of this process is a sturdy, but light cake. [6] The chocolate and butter are melted together in either a microwave or double boiler.
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