Chocolatecrazypaving Recipes

Steps:

• Preheat the oven to 350 degrees F. Arrange 2 oven racks in the center of the oven.
• Cover 2 baking sheets with a tight layer of aluminum foil, then place an additional sheet of foil on top. Spray the foil with nonstick spray as a precaution. Spread 2 pieces of matzo in a single layer on each of the baking sheets.
• In a medium heavy-bottomed saucepan, heat the butter and brown sugar over medium heat, stirring, until the butter melts and the sugar dissolves and becomes smooth, 3 to 5 minutes. Bring the mixture to a boil, then shut off the heat.
• Use a large spoon to spread the brown sugar mixture over the matzo, coating the tops of all the squares. Bake until the sugar bubbles and browns, 10 to 12 minutes. Remove from the oven.
• In a double boiler or microwave, gently melt the chocolate. Let the matzo cool 10 minutes, then use a rubber spatula to gently spread the melted chocolate over the brown sugar layer.
• While the chocolate is still warm, sprinkle evenly with the pumpkin seeds, apricots, sprinkles and salt, if using. Cool in the refrigerator for 15 to 20 minutes to allow the chocolate to harden.
• Use a serrated knife to "saw" the bark into neat squares or break the matzo into pieces. I like to serve this treat from a cookie tin or a little basket to make it even more fun to eat.

Steps:

• Melt butter, syrup, cocoa and sugar together gently.
• Stir in crushed cookies, mix well.
• Spoon into greased 7 inch square tin.
• Press down firmly.
• Melt chocolate and spread over top.
• Leave to set before cutting into slices.

Steps:

• For the crust: In a food processor, pulse the graham crackers and sugar until crumbs form. Pour in the butter and continue to pulse until the crumbs are coated. Press the mixture firmly into the bottom of a 9-inch pie plate. Set aside.
• For the filling: In a small saucepan, heat the milk until hot but not simmering. To a medium saucepan, add the sugar, flour and cocoa and whisk together well. Lightly beat the egg yolks (saving the whites for the meringue) and pour into the flour mixture. Slowly add the hot milk, stirring. This will create a paste in the beginning, ensuring that the chocolate and flour blend smoothly. Place over medium heat and cook, stirring constantly, until very thick, about 5 minutes. The mixture will start to bubble sporadically; continue to stir and cook for another 2 minutes. Remove the pan from the heat and stir in the butter, vanilla and salt. Stir until the butter is completely incorporated.
• Pour the filling into the crust and chill in the refrigerator, about 45 minutes.
• For the meringue: Preheat the oven to 325 degrees F. With an electric mixer, beat the egg whites with the salt until stiff. With the mixer running, gradually add the sugar and beat until the whites are smooth and glossy. Spread the meringue on the pie, reaching the edges of the crust to seal in the filling. Bake until brown, 15 to 20 minutes. Cool completely before serving.

Steps:

• Mix all ingredients right in a 9 x 13 inch pan.
• Bake at 350 degrees F (175 degrees C) for 35 minutes. Remove from oven and cool. Frost with your favorite frosting.

Steps:

• Mix together first 3 ingredients.
• Add icing sugar; adding 1 cupful and adding a little more as needed until it's spreadable.