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Add walls - Attaching Kit Kat bars around the cake. Make lid - Arrange 4 Kit Kats together, adhere with melted chocolate. Fill chest - With gold and silver candies. Insert bamboo skewers - Into the cake for the lid to rest on. Adhere lid - Brush melted chocolate on the back of the box. Hold the chocolate lid here - Until the chocolate sets.
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Dip the short sides of two more candy bar halves; attach at right angles to form a four-walled box. Repeat, forming a second box. Refrigerate boxes and strawberries until set, about 10 minutes. Meanwhile, in a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in whipped topping.
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Download the Chocolate Cookie Treasure Chest pattern here. Print out pattern pieces and cutting diagram at 100 percent. Trace pieces onto cardboard or card stock; cut out to make templates. In large bowl, beat butter with sugar until fluffy; beat in egg, molasses and chocolate. In separate bowl, whisk together flour, baking soda and salt; stir.
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Instructions. Cut the edges off of twelve Ferrero Duplo. Cut six of them to a length of 7 cm. Melt the chocolate in a heat proof bowl on top of a saucepan with a small layer of water in it, on medium heat. Place in a (disposable) piping bag or use a spoon. Place a sheet of acetate onto a cutting board. Glue three Ferrero Duplo together with the.
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Unlock a chocolate treasure chest overflowing with 15 pounds of delights! this magnificent trunk is the perfect gift for the true chocolate lover. TOP LAYER double latte espresso beans 7oz cinnamon mocha espresso beans 7oz TÖST ginger white tea dry sparkling beverage 24floz pair of stemmed wine glasses RAINBOW BAR COLL
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Chocolate Cupcakes. Preheat oven to 350 degrees. Line a 12-tin cupcake pan with cupcake liners. Combine cocoa and hot coffee together, stirring until smooth; add in oil and stir; set aside. Beat butter with a standing mixer or hand mixer until creamy and fluffy, about 2-3 minutes.
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HEAT oven to 375ºF. Combine graham cracker crumbs, flour and baking powder in small bowl. BEAT sweetened condensed milk and butter in large bowl until smooth. ADD crumb mixture; mix well. Stir in coconut, chocolate chips and walnuts. Drop by rounded tablespoonfuls onto ungreased cookie sheets. BAKE 8 to 10 minutes or until lightly browned.
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Whisk to combine. In a large bowl with a handheld electric mixer or a stand mixer fitted with the paddle attachment (or by hand with a spoon), beat the sweetened condensed milk and butter until smooth and creamy, 1-2 minutes. Add the dry ingredients; mix until mostly combined. It's ok if a few dry streaks remain.
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Combine the dry ingredients and work them into the egg and sugar mixture, followed by the milk, vegetable oil, and hot water. Pour the batter into a greased cake pan and bake in a preheated oven set to 350°F for 45 minutes. Once the cake has cooled, cut it in half horizontally. 3.
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Treasure Chest of 20 Truffles What could be sweeter than an elegant chocolate Treasure Chest filled with delicious gourmet ganache Truffles? This decadent and edible dark chocolate chest includes an element of surprise when the recipient removes the lid and Truffles are revealed inside. Truffle flavors include: French Cream, Mocha, Caramel, Amaretto, Champagne, Brandy, Raspberry, and Dulce de.
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Instructions. Preheat oven to 350°F. In a large mixing bowl beat sweetened condensed milk and butter until smooth. In a small bowl mix graham cracker crumbs, flour and baking powder. Add graham cracker crumbs mixture to milk and butter mixture and mix well. Stir in coconut, chocolate chips and walnuts.
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Preheat oven to 375°. Line a baking sheet with parchment paper, set aside. In a small saucepan melt 1/2 cup butter oven medium-low heat. Continue cooking once melted until butter begins to brown, swirling the pan constantly so butter doesn't burn.
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In a large bowl, whisk together graham cracker crumbs, flour, baking powder and salt. Stir in melted butter and sweetened condensed milk until thoroughly combined. Stir in coconut, chips and nuts. For each cookie, drop about 2 Tablespoons of dough onto ungreased cookie sheet leaving a couple of inches between cookies.
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HEAT oven to 375ºF. Combine graham cracker crumbs, flour and baking powder in small bowl. BEAT sweetened condensed milk and butter in large bowl until smooth. ADD crumb mixture; mix well. Stir in coconut, chocolate chips and walnuts. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
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Instructions. 1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. 2. In a bowl cream together the sugar and butter until light and fluffy. 3. In a medium bowl whisk together the flour, salt, and baking soda.
