Hotfudgeicecreamsquares Recipes

Steps:

• Preheat oven to 350°. In a large bowl, whisk flour, sugar, 2 tablespoons cocoa, baking powder and salt. In another bowl, whisk milk, oil and vanilla until blended. Add to flour mixture; stir just until moistened., Transfer to an ungreased 9-in. square baking pan. In a small bowl, mix brown sugar and remaining cocoa; sprinkle over batter. Pour hot water over all; do not stir. , Bake 35-40 minutes. Serve warm. If desired, top with ice cream.

Steps:

• Position the rack in the middle of the oven. Heat the oven to 375°F. Line a 10 1/2 x 15 1/2 x 1-inch jelly roll pan with aluminum foil and butter the foil.
• In a medium bowl, thoroughly whisk together the flour, cinnamon, and salt. Set aside.
• In a large bowl set over a pot of barely simmering water, slowly melt the butter and the chocolate. Stir occasionally. Remove from the heat and, using a whisk, blend the brown sugar into the mixture, stirring until melted. Gradually mix in the granulated sugar. Stir in the eggs and the vanilla. Add the dry ingredients, stirring just until combined. Do not overmix.
• Spread the batter evenly in the prepared pan, smoothing it with the back of a tablespoon. Sprinkle the surface with the macadamia nuts and press them gently into the batter. Bake for 13 to 15 minutes, or until the top is set and the bar begins to pull away from the sides of the pan. Do not overbake. The squares should remain slightly moist on the inside. (Note: If the batter rises in the pan during baking, prick the bubbles gently with a fork to release the air.) Remove from the oven and let stand until almost cool.
• While the bar is cooling, make the glaze. To web the bar, dip a small whisk into the glaze and squiggle it across the pan. If the glaze becomes too thick, thin it with a little very hot water. Let stand until the glaze is set.
• Carefully lift the bar from the pan by grasping the foil on both sides and place it on a large cutting board. Pull down the sides of the foil and cut into 2-inch squares using a thin-bladed, sharp knife. Storage: Store in an airtight container, layered between strips of wax paper, for up to 5 days. These cookies may be frozen.

Steps:

• Pour the chocolate syrup into a medium microwave-safe bowl and microwave until hot, about 2 minutes on high, stopping every 30 seconds. Do not allow to boil. Stir peanut butter into hot chocolate until smooth. Allow to cool to room temperature.
• Line the bottom of a 9x13-inch dish with a layer of ice cream sandwiches. Spread half the whipped topping over the sandwiches. Spoon half the chocolate mixture over that. Top with half the peanuts. Repeat layers. Freeze until firm, at least 1 hour. Cut into squares to serve.

Steps:

• Line an 8" pan with waxed paper.
• In a double boiler, melt chocolate chips, condensed milk, cocoa and peanut butter.
• While that is coming together, gather up the remaining ingredients.
• When the chocolate mixture becomes all creamy and blended together, remove from heat and quickly mix in the vanilla, chow mein noodles and oats.
• Dump into pan. With slightly damp fingers, press the fudge out to the edges.
• Place in the fridge to chill for about 1 1/2 - 2 hours.
• Cut into small squares.
• Keep covered as it will dry out.

Steps:

• Pour syrup into a microwave safe bowl and microwave on high for 2 minutes.
• (Do not boil) Stir peanut butter into syrup until smooth and allow to cool to room temperature.
• Line 9x13-inch dish with 9 1/2 ice cream sandwiches.
• Spread half the whipped topping over the sandwiches.
• Spoon half the chocolate mixture over the whipped topping.
• Top with half the peanuts.
• Repeat layers.
• Freeze for one hour or until firm.
• Cut into squares to serve.

Steps:

• Add the ice cream and milk to a high-powered blender and blend on high until the mixture is creamy and pourable. Drizzle the Homemade Chocolate Sauce on the inside of 2 tall glasses, pour in the milkshake, and top with another drizzle of chocolate sauce. Top with a big dollop of whipped cream, a maraschino cherry and a few Sweet and Salty peanuts. Serve with a straw and a spoon.
• Add all the ingredients to a bowl set over a double boiler. Heat over medium heat, stirring every so often, until chocolate is melted. Switch to a whisk if necessary to combine all the ingredients. As the chocolate sauce cools, it will slightly harden. It can be rewarmed to a pourable consistency in the microwave, heating in 10 second increments until desired consistency is reached. Refrigerate in an airtight container for up to 5 days.
• Preheat the oven to 350 degrees F and line a rimmed baking sheet with parchment paper.
• Add the butter, agave and 1/2 teaspoon salt to a small saucepan. Melt over medium heat. Once the butter has melted add the peanuts and stir to coat. Transfer the nuts to the prepared baking sheet and bake for 15 minutes, until the sugar from the agave has caramelized and the nuts are golden brown. Cool completely. Store in an airtight container for up to 5 days.

Steps:

• In a small saucepan, combine corn syrup and chocolate. Stir over medium-low heat until smooth, 4 to 5 minutes. Remove from heat.
• Whisk in heavy cream until smooth. Serve right away, or let cool to room temperature before transferring to an airtight container.

Steps:

• Arrange 12 of the ice cream sandwiches in the bottom of a 9x13 pan. Spread 1/2 of the whipped topping on top of the sandwiches. Spoon 1/2 of the hot fudge on top of the whipped topping. Place remaining 12 ice cream sandwiches on top of the fudge, spread on the rest of the whipped topping, then finish the layers with the remaining hot fudge. Cover and place in the freezer for 2 hours to set. Let soften at room temperature briefly before cutting into squares.

Steps:

• Line 9-inch round pan with plastic wrap, with ends extending over side of pan. Stand 14 cookies around edge of pan. Crush remaining cookies. Reserve 1/2 cup crumbs for later use; sprinkle remaining crumbs onto bottom of pan. Spread strawberry ice cream over crumbs; top with 1 cup COOL WHIP and reserved crumbs. Cover with chocolate ice cream.
• Freeze 4 hours.
• Remove dessert from freezer 10 min. before serving. Use plastic wrap handles to lift dessert from pan. Carefully peel off plastic wrap; place dessert on serving plate. Let stand at room temperature to soften slightly. Top with remaining COOL WHIP; drizzle with fudge topping.