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Preheat the oven to 350°F. Coat two 8-inch cake pans with flour-based baking spray, or grease and flour and set aside. Sift together the flour, baking powder and salt and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed until smooth.
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Instructions. Line an ungreased 9×13-inch baking dish with layer of club crackers. In a large saucepan, over low to medium heat, melt butter and both sugars gently - while stirring. Stir in graham cracker crumbs and milk. Stir well until all is melted and combined (do not allow mixture to boil.)
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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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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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Spread batter in pan and bake cake until done, about 40 min. Cool, then turn out on a wire rack and remove parchment. (Chill the cake overnight if possible for easy handling) Cut cake to make 3 equal pieces measuring about 4½ by 11 inches each; discard cake scraps or save for another use.
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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.
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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 9x13 inch ungreased baking dish to cover the entire bottom.
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In a medium bowl, whisk together flour, salt, and baking soda; set aside. In a large bowl, whisk together melted butter and sugars until combined. Add egg, egg yolk, and vanilla and mix well. Using a rubber spatula, fold dry ingredients into egg mixture until just combined. Fold in chopped Kit Kat Bars and milk chocolate chips.
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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 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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Preheat oven to 350 degrees F. and line a 9 x 13 inch baking dish with parchment paper. Place butter and sugars into a large mixing bowl or stand mixer. Beat until creamy and well combined. Add eggs and vanilla stirring well to combine. Slowly add flour, pudding mix, salt, and baking soda.
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Instructions. Chop up three of the Kit Kat bars; set aside. Combine pudding with half and half and whisk vigorously for two minutes. Fold in Cool Whip topping. Stir in the coarsely chopped Kit Kat bars. Pour chocolate mixture into chocolate crust. Slice a 1.5-oz. pkg. Kit Kat bars in half.
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Turn mixture out into prepared pan, packing it down somewhat firmly with a spatula and smoothing the top; set pan aside. Chocolate Topping - Dice the Kit Kats; set aside. In a medium microwave-safe bowl, combine chocolate chips, peanut butter, and heat on high power for 1 minute to melt. Stop to stir.
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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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15 Easy Kit Kat Dessert Recipes To Use Up That Leftover Halloween Candy. 1. Kit Kat Ice Cream Cake. This ice cream cake looks like so much fun - because it is !! Full of Kit Kats, ice cream, cookies, and more, it's hard to beat that kind of over-the-top indulgence. Surprisingly, it's also spectacularly easy to make.
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In a small saucepan, bring butter, sugars, and milk together to a boil over medium heat. Stir in crushed graham crackers. Let boil 5 minutes, stirring occasionally. Pour half of the sugar mixture over crackers, smoothing over crackers with a spatula. Cover with another layer of 20 crackers, pressing down lightly.