700 Cake recipes by Golden Star Ebooks

By Golden Star Ebooks

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INGREDIENTS: 1 cup milk chocolate chips 1/4 cup butterscotch chips 1/4 cup creamy peanut butter 1/4 cup butter 1 cup white sugar 1/4 cup evaporated milk 1 1/2 cups marshmallow creme 1/4 cup creamy peanut butter 1 teaspoon vanilla extract 1 1/2 cups chopped salted peanuts 14 ounces individually wrapped caramels 1/4 cup heavy cream 1 cup milk chocolate chips 1/4 cup butterscotch chips 1/4 cup creamy peanut butter -------------------------------------------------------------------------------DIRECTIONS: Lightly grease one 13x9 inch pan.

Original recipe yield: 2 dozen. INGREDIENTS: 2 (10 ounce) packages pretzels 1 tablespoon heavy whipping cream 2 cups semisweet chocolate chips -------------------------------------------------------------------------------DIRECTIONS: Melt chocolate and cream in double boiler over low heat, stirring constantly. Dip pretzels one at a time quickly to coat while mixture is still very warm. Place pretzels on wax paper. " Original recipe yield: 12 servings. 4 ounce) bars chocolate covered toffee bars, chopped 2 (12 ounce) containers frozen whipped topping, thawed 1 (1 ounce) square semisweet chocolate -------------------------------------------------------------------------------DIRECTIONS: Prepare chocolate cake according to package directions, and bake in a 9x13-inch pan.

Cover cookie sheet with foil. Spray foil with cooking oil spray. Place crackers on foil in 5 x 7 inch rows. Microwave butter on high for 2 minutes. Add brown sugar and stir. Microwave on high for 2 more minutes, stirring every 30 seconds. Pour over crackers. Bake 17 - 20 minutes (should bubble but not burn). Sprinkle chocolate chips over hot crackers. Spread after 2 minutes (chips have softened). Sprinkle nuts on top. Refrigerate 1 hour. Break into pieces. Can be frozen. " Original recipe yield: 8 dozen 1 inch squares.

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