35 chocolate mountains Recipes

chocolate ice cream (or any other flavor ), milk, approximately, whipping cream, crushed walnuts, semisweet chocolate chunks, oreo cookies, assorted candy

butter, sugar, vanilla extract, semisweet chocolate, all-purpose flour, milk, milk chocolate candy kisses , unwrapped, shortening, sugar, milk, vanilla extract, sugar

butter, softened, sugar, vanilla extract, all-purpose flour, salt, cream cheese, softened, sugar, all-purpose flour, vanilla extract, chopped pecans, flaked coconut, semi-sweet chocolate chips, butter, water, sugar

butter, softened, confectioners sugar, vanilla extract, all-purpose flour, salt, cream cheese , softened, confectioners sugar, all -purpose flour, vanilla extract, chopped pecans or walnuts, flaked coconut, semisweet chocolate chips, butter, water, confectioners sugar

cashews, peanuts, almonds (optional), raisins, candy-coated milk chocolate pieces (such as m&m s)

all-purpose flour, unsweetened chocolate, melted, white sugar, butter, softened, egg, vanilla extract, salt, baking powder, chopped walnuts, sugar for decoration

butter, sugar, vanilla extract, all-purpose flour, salt, cream cheese, softened, sugar, all-purpose flour, vanilla extract, chopped pecans, flaked coconut, semisweet chocolate chips, water, sugar, butter

chocolate cookies crumbs, melted butter, coarsely chopped hazelnuts, coconut macaroons, please check my posting, glazed-cherries-coconut-macaroons.html >glazed cherries coconut macaroons, vanilla pudding, cocoa powder, icing sugar, toasted almonds

chocolate square, sweetened condensed milk (not evaporated milk), cinnamon, water, vanilla extract, whipping cream

splenda sugar substitute, water, melted butter (we use only real butter or 1/2 cup), chunky peanut butter (i use jif peanut butter), baking unsweetened chocolate squares (6oz total , although hershey s has a recipe to substitute for baker s chocolate with their cocoa, oil), vanilla, rolled quick oats

chocolate, amaretti, desiccated coconut, double cream, white wine, caster sugar, oranges , zest of, lemon , juice of, chopped hazelnuts, icing sugar, cape gooseberries, blood oranges, peeled and sliced, fresh mint, to garnish

butter, caster sugar, egg, baking powder, heaped tbsp cocoa, uncooked rolled oats, dessicated coconut, chopped pecan / almond nuts, vanilla essence, flour as needed to make a firm cookie dough, melted chocolate to drizzle, sugar for dusting

egg whites, sugar, unsweetened cocoa powder, cream of tartar, pink peppermint ice cream or 1 pint other desired ice cream, chocolate fudge topping

butter, softened, shortening, brown sugar, baking soda, eggs, vanilla, all-purpose flour, red white and green candy covered plain chocolate candies, chopped pecans

sugar, powdered milk, water, butter, vanilla, quick oats, cocoa, peanut butter, coconut

butter, brown sugar, sugar, eggs, vanilla, flour, baking soda, uncooked rolled oats, chocolate or 1 (6 oz) package butterscotch chips, pecans or 1 cup walnut pieces

red robin mountain-high mudd pie, chocolate ice cream, peanut butter cookie pieces, vanilla ice cream, creamy peanut butter, chocolate-flavored graham crackers, fudge topping, squirt bottle chocolate topping, squirt bottle caramel topping, cream, chopped peanuts, maraschino cherries, with stems, soften the chocolate ice cream and load it into the bottom of a 2 1/2- to 3-quart mixing bowl. make sure the surface of the ice cream is smooth and leveled., spread the peanut butter cookie pieces evenly over the top of the ice cream , then cover the bowl and put it back into the freezer for at least 1 hour., soften the vanilla ice cream and spread it over the chocolate ice cream and cookie pieces. again, be sure to smooth and level the surface of the ice cream. cover the bowl with plastic wrap and put it back into the freezer for at least 1 hour., use a spatula to spread 2/3 cup of peanut butter over the surface of the ice cream. be sure the ice cream has hardened before you do this or it could get sloppy., crush the chocolate graham crackers into crumbs and spread them evenly over the peanut butter. put the bowl back into the freezer for at least 1 hour., freezer and hold it in a sink filled with warm water for about 1 minute. you want the ice cream around the edges to soften just enough that you can invert the ice cream onto a plate., turn a large plate upside down and place it on top of the bowl. flip the bowl and plate over together, and tap gently on the bowl until the ice cream falls out onto the plate. you may have to put the bowl back into the water if it s stubborn. once the ice cream is out, cover it with plastic wrap and place it back in the freezer for another 1 or 2 hours., heating it up , spread the fudge evenly over the entire surface of the ice cream mountain. put the fudge-coated ice cream back into the freezer for 1 hour., when the fudge has hardened , spread the remaining 1 cup of peanut butter over the entire surface as well. once again, back into the freezer for at least 1 hour. we re almost there., ice the ice cream with a warm knife into 12 pieces. put wax paper between the cuts so that when you serve it later, it is easy to divide. then slip it back into the freezer, covered., when serving, first coat a plate with a criss-cross pattern of chocolate and caramel sauce. make three parallel lines down the plate with the squirt bottle of chocolate sauce. then three parallel horizontal lines made with the bottle of caramel sauce., place the slice of ice cream upright onto the plate toward the back of the design ., spray whipped cream on top and down the curved edge of the ice cream slice, onto the plate over the sauces. be generous., sprinkle about a tbsp of chopped nuts over your creation ., add a cherry to the top. marvel at the beauty, then serve it before it melts. repeat for the remaining slices.