Chocolate Oat Delights Food

MELT IN YOUR MOUTH CHOCOLATE DELIGHT

Steps:

• Preheat the oven to 400°F.
• Start with the crust: Mix the pecans and flour together. Melt butter; add to mixture and stir until moist.
• Press into a deep ungreased 9x11 inch pan--crust should be thin.
• Bake until lightly brown; cool completely.
• Blend the cream cheese and Cool Whip together until smooth. Add sugar slowly until mixed well (make sure the Cool Whip is defrosted and the cream cheese is at room temperature before starting). Spoon filling into crust and let sit in the refrigerator while you mix the pudding.
• Mix the 2 boxes of pudding with the milk. When the pudding is thickened, add it to the top of the cream cheese mixture. Let set in the refrigerator.
• Next spread the last tub of Cool Whip on top of the pudding, being careful not to mix with the pudding.
• Top with chopped pecans.

CHOCOLATE OAT DELIGHTS

Steps:

• Combine sugar, cocoa, butter and milk in a saucepan; bring to a boil.
• Add vanilla.
• Remove from heat and stir in coconut and oats.
• Drop by spoonfuls onto wax paper; chill.

CHOCOLATE DELIGHTS

Steps:

• Put almond bark into a microwave-safe bowl; heat in microwave oven for 90 seconds and stir. Continue to heat in microwave in 15-second intervals until completely melted and smooth, 15 to 60 seconds.
• Stir peanut butter with the melted chocolate bark until smooth; add crispy rice cereal and pecans and stir to coat. Fold marshmallows and chocolate chips into the mixture to coat.
• Spread a sheet of waxed paper onto a flat surface. Drop the mixture by the spoonful onto the waxed paper and allow to cool completely.

CHOCOLATE DELIGHTS

Steps:

• melt both chocolates over hot water.combine rest.
• mix well.
• drop onto waxed paper.

CHOCOLATE-LOVERS OATMEAL DELIGHTS

Steps:

• In a medium mixing bowl, combine flour, cocoa powder, baking soda and salt.
• Set aside.
• In a very large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds.
• Add the sugar and beat mixture till combined, scraping sides of bowl occasionally.
• Beat in egg, water and vanilla till combined.
• Beat in as much of the flour mixture as you can.
• Using a wooden spoon, stir in any remaining flour mixture and the rolled oats.
• Stir in chocolate pieces and peanut butter pieces.
• Drop dough by rounded tablespoon 2 inches apart on an ungreased cookie sheet.
• Bake in a 350 oven for 10 to 12 minutes or till the edges are set.
• Transfer cookies to a wire rack and cool.

GERMAN CHOCOLATE DELIGHT

Steps:

• Blend milk, syrup and cream of coconut.
• Add ice cream and blend until smooth (about 30 seconds).
• Pour into a glass and top with whipped cream.
• Sprinkle with chopped pecans.

CHOCOLATEY DELIGHT PUMPKIN OAT MUFFINS

Steps:

• Combine the first 7 ingredients.
• In a separate bowl, mix remaining ingredients.
• Add both together, stirring out any clumps.
• Bake at 350 for about 20 minutes.