Chocolate Muddies Recipes

Steps:

• Preheat oven to 350 degrees F.
• Line cookie sheet with foil or parchment paper (if using foil, grease with shortening).
• In a large bowl, beat cream cheese and margarine or butter with and electric mixer (medium speed) until fluffy, about 2 minutes.
• Add sugars, extracts, eggs, and ice cream topping.
• Beat about 3 minutes, or until fluffy.
• Mix flour, cocoa, baking soda, and salt in a separate bowl.
• Stir flour mixture into margarine mixture until evenly mixed.
• Stir in chips.
• Drop dough by heaping teaspoonfuls 2 inches apart onto cookie sheet.
• Bake 13-15 minutes, or until edges are set (cookies will appear underbaked).
• Cool for 5 minutes, then remove to wire rack to fully cool.

Steps:

• Into large bowl, measure cereal; set aside.
• In 1-quart microwaveable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
• Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Steps:

• Measure cereal into a large mixing bowl and set aside.
• n a microwaveable bowl, microwave white chocolate chips, butter, lemon zest and juice uncovered on high for 1 minute; stir.
• Microwave about 30 more seconds or until mixture can be stirred smooth.
• Pour mixture over cereal, stirring until evenly coated.
• Pour into a 2-gallon resealable food storage plastic bag.
• Add powdered sugar, seal bag and shake until all the cereal is well-coated.

Steps:

• Preheat oven to 160°C or 140°C for fan forced.
• Grease and line a 22cm round cake tin.
• Combine butter, chocolate, cocoa, coffee power, water, and vanilla in saucepan.
• Use a whisk to whisk over low heat until smooth and well combined.
• Remove from heat set aside until lukewarm.
• Use electric beaters beat eggs sugar until pale and creamy.
• Add chocolate mixture and flour and whisk until combined.
• Pour into cake tin; bake 55 minutes or until moist crumbs cling to a skewer inserted into the centre of the cake.
• Remove from oven.
• Sit in pan for 15 minutes or more before turning out.
• Allow to cool completely before icing.
• For chocolate ganache: Combine chocolate and cream in saucepan over medium heat stir until mixture is melted and smooth. Cool 5 minutes before spreading over cake.