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Step 3: Melt and Dip. Take your chocolate candy melts, chocolate chips, chocolate bars, and place them in a microwave safe bowl. Melt them in the microwave with bursts of 30 seconds, stirring in between until the melts. You may also use the double boiler method on the stovetop to melt the chocolate. Go crazy with the chocolate flavors if you want.
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Make your cookie dough in you stand mixer and mix in the chopped Kit Kat bars. Drizzle melted chocolate on top of the cookie dough in the mixing bowl. Using the back of a wooden spoon swirl the chocolate into the dough, making sure not to mix it in too much. You want to see the swirl of chocolate in the dough.
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Place a small saucepot with about 2 inches of hot water on the bottom on the stove over medium heat and come to a simmer. Place a medium-sized heatproof bowl on top. Place the chocolate chips into the top of the double boiler. Use a rubber spatula to stir the chocolate chips around until melted.
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Instructions. Melt the chocolate. The easiest way to do this is in the microwave. Simply place the chocolate chips in a microwave safe bowl, microwave on high for 30 seconds, remove and give it stir. Repeat until the chocolate is melted.
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Whisk together all-purpose flour and baking powder and set aside. Cream together softened butter and sugar in a stand mixer for about 5 minutes on low, with either the paddle attachment or dough hook. Pour in lightly beaten eggs, just enough to break the yolks, and vanilla and run the machine on low for 1 minute.
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STEP 2: In a large bowl with a hand mixer or in the bowl of a stand mixer with a paddle attachment, beat cold butter, packed light brown sugar, and granulated sugar together until smooth and combined. This should be about 2-3 minutes of mixing. STEP 3: Add the egg and vanilla extract to the bowl and beat on medium speed until smooth.
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Pour this chocolate layer on top of the wafer crust. Next, pulse the kit kat bars in the food processor until the size of crumbs. Scatter on top of the chocolate layer then press lightly with a spatula. Cover with plastic wrap and refrigerate at least an hour or even overnight. Cut into 16 squares to serve.
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Place graham cracker crumbs, butter, granulated and brown sugars, and milk together in a saucepan over medium-high heat. Bring to a boil and boil for 5 minutes, stirring constantly. Remove from the heat and set aside. Place one layer of crackers in the bottom of a 9×13 inch ungreased baking dish to cover the entire bottom.
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Cut the 2 vanilla wafers in half lengthwise so you have 4 "finger" pieces. In a microwave-safe bowl, heat the dark chocolate in 20-30 second increments until melted. Stir the chocolate mixture. Use an offset spatula to coat the surface of the vanilla wafer "fingers" (this will now be the "bottom") with the melted chocolate and repeat with the.
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Line a large baking sheet with parchment paper. Using a sharp knife, carefully cut each vanilla wafer in half through the middle, creating two thinner wafers. Place one half of each wafer on the baking sheet. Place about 1/2 cup of chocolate chips in a small microwave-safe bowl and microwave on 50% power for 1 minute.
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Line an 8 x 8-inch deep dish or deep baking tray of choice with parchment paper and set aside. Add Rice Chex cereal in a large mixing bowl and set aside. In a microwave safe bowl or stovetop, combine all your other ingredients and heat until melted. Remove from microwave/off stove and whisk until completely incorporated.
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Instructions. Preheat the oven to 350F (180C or 170C fan forced). Line an 8x8 inch (20x20 cm) baking pan with baking paper, leaving on overhang around the edges. Alternatively, lightly grease the pan. Add the butter chopped into cubes and finely chopped chocolate/chocolate chips to a large heatproof bowl.
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Line 9- by 13-inch rectangular baking pan with one layer of Club crackers (you may need to break some to fit). Melt butter in large saucepan over medium heat. Add graham cracker crumbs, dark brown sugar, milk, and granulated sugar. Bring to boil. Boil for five minutes, stirring constantly.
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Instructions. Prep: Start by preheating the oven to 350 degrees F. Then line a baking sheet with parchment paper, a silicon mat, or spray with non-stick cooking spray. Dough: In a mixing bowl, using an electric mixer, cream together the sugar and butter until well mixed.
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Instructions. Preheat the oven to 350°f / 180°c. Line 2-3 baking sheets with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar, and brown sugar until light and fluffy, 2-3 minutes.
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Line an 8x8 square pan with parchment paper and butter generously. In a microwavable bowl, melt butter and ¾ cup chocolate chips until melted and smooth. Stir in 30 second intervals. Stir in sugar, vanilla and espresso. In a small bowl, whisk the eggs until bubbly on top, about 1 minute.
