Recipe For Chocolate Candy Bar Dessert

Ingredients

2 cups finely crushed FAMOUS Chocolate Wafers
1/2 cup sugar, divided
1/2 cup butter or margarine, melted
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
1 (12 ounce) tub COOL WHIP Whipped Topping, thawed, divided
1 cup chopped chocolate-coated candy bars, divided
3 cups cold milk
2 pkg. (4 serving size) JELL-O Chocolate Instant Pudding

Directions

Mix wafer crumbs, 1/4 cup of the sugar and the butter in 13×9-inch pan. Press firmly onto bottom of pan. Refrigerate 10 min.

Beat cream cheese and remaining 1/4 cup sugar in medium bowl with wire whisk until well blended. Gently stir in half of the whipped topping. Spread evenly over crust; sprinkle with 3/4 cup of the chopped candy bars. Set aside. Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. Pour over candy bar layer. Let stand 5 min. or until thickened.

Spread remaining whipped topping over pudding layer. Refrigerate 2 hours or until set. Top with remaining 1/4 cup chopped candy bars. Store in refrigerator.

OREOВ(r) Triple Layer Chocolate Pie Recipe

Ingredients

32 OREO Chocolate Sandwich Cookies, divided
1/4 cup butter or margarine, melted
2 cups cold milk
2 pkg. (4 serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided

Directions

Finely crush 24 of the cookies; mix with butter. Press firmly onto bottom and up side of 9-inch pie plate.

Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.)

Spoon 1-1/2 cups of the pudding into crust. Gently stir 1/2 of the whipped topping into remaining pudding; spread over pudding layer in crust. Chop remaining 8 cookies; stir into remaining whipped topping. Spread over pie.

Refrigerate 4 hours or until set.

Recipe For Strawberry Chocolate Mousse Cake

Ingredients

1 cup chocolate cookie crumbs
3 tablespoons butter, melted
2 pints fresh strawberries, halved
2 cups semisweet chocolate chips
1/2 cup water
2 tablespoons light corn syrup
2 1/2 cups heavy whipping cream
1 tablespoon white sugar

Directions

In a bowl, mix crumbs and butter to blend thoroughly. Press evenly onto bottom of 9 inch springform pan. Stand strawberry halves about pan, touching, side-by-side, pointed ends up, with cut sides against the side of pan; set aside.

Place chocolate chips in blender container. In small saucepan over medium heat, mix water and corn syrup. Bring to a boil and simmer for 1 minute. Immediately pour over chocolate chips and blend until smooth. Cool to room temperature.

While chocolate cools, in a large mixer bowl, beat 1 1/2 c of the cream to form stiff peaks. With a rubber spatula, fold cooled chocolate into whipped cream to blend thoroughly. Pour into prepared pan. Level top. Points of strawberries might extend about the chocolate mixture. Cover and refrigerate for 4 to 24 hours.

Up to 2 hours before serving, in a medium mixing bowl, beat remaining 1 c cream to form soft peaks. Add sugar. Beat to form stiff peaks. Remove side of pan. Place cake on serving plate. Pipe or dollop whipped cream onto top of cake. Arrange remaining halved strawberries on whipped cream. To serve, cut into wedges with thin knife, wiping blade between cuts.

Recipe For Death by Chocolate

Ingredients

1 1/4 fluid ounces Smirnoff No. 21 Vodka
1/4 fluid ounce Baileys Original Irish Cream
1/4 fluid ounce Godiva Original Liqueur
2 scoops Chocolate Ice Cream

Directions

In a blender, add Smirnoff No.21 Vodka, Baileys Original Irish Cream, Godiva Original Liqueur, ice cream, and puree briefly.

Add ice.

Blend until smooth, pour into a hurricane glass and garnish with chocolate shavings.

Recipe For Flourless Chocolate Cake I

Ingredients

1/2 cup water
1/4 teaspoon salt
3/4 cup white sugar
18 (1 ounce) squares bittersweet chocolate
1 cup unsalted butter
6 eggs

Directions

Preheat oven to 300 degrees F (150 degrees C). Grease one 10 inch round cake pan and set aside.

In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside.

Either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. Pour the chocolate into the bowl of an electric mixer.

Cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. Beat in the hot sugar-water. Slowly beat in the eggs, one at a time.

Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.

Bake cake in the water bath at 300 degrees F (150 degrees C) for 45 minutes. The center will still look wet. Chill cake overnight in the pan. To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.

Chocolate and Butterscotch Fudge Recipe

Ingredients

2 cups semi-sweet chocolate chips
1 (14 ounce) can EAGLE BRAND(r) Sweetened Condensed Milk
1/2 cup chopped walnuts (optional)
1 teaspoon vanilla extract
1 cup butterscotch chips

Directions

In heavy saucepan, over low heat, melt chocolate chips with 1 cup sweetened condensed milk. Remove from heat; stir in nuts (optional) and vanilla. Spread evenly into wax-paper-lined 8- or 9-inch square pan.

In clean heavy saucepan, over low heat, melt butterscotch chips and remaining sweetened condensed milk. Spread evenly over chocolate layer.

Chill 3 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator.

Chocolate Chocolate Biscotti Recipe

Ingredients

1 cup white sugar
1/4 cup margarine, softened
1/4 cup olive oil
1 teaspoon vanilla extract
3/4 cup liquid egg substitute
2 1/4 cups all-purpose flour
1 1/4 cups unsweetened cocoa powder
2 teaspoons baking powder
1 (5 ounce) milk chocolate candy bar, chopped

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

In a large bowl, cream together the sugar, margarine and olive oil until smooth. Stir in the vanilla and egg substitute. Combine the flour, cocoa, and baking powder. Stir into the creamed mixture. Fold in the chocolate pieces. Cover, and chill dough for 10 minutes.

Divide the dough into two equal pieces. Roll each piece into a log about 9 inches long. Place the logs onto the prepared cookie sheets about 4 inches apart. Flatten each one down to 1 inch thickness.

Bake in the preheated oven for 20 to 25 minutes, or until firm. Cool on sheets for 15 minutes before removing to wire racks to cool completely.

Move the cookie loaves to a cutting board. Using a serrated knife, slice each loaf crosswise into 3/4 inch slices. Return slices to the baking sheet cut side down and bake for an additional 8 to 10 minutes on each side, until dry and lightly toasted. Cool completely before storing in an airtight container.

How To Make Chocolate Walnut Rum Balls

Ingredients

1 cup semisweet chocolate chips
1 cup white sugar
3 tablespoons light corn syrup
1/2 cup dark rum
2 1/2 cups vanilla wafer crumbs
1 cup chopped walnuts

Directions

Melt chocolate over a double boiler, stirring until smooth. Remove from the heat and whisk in 1/2 cup of sugar and the corn syrup, then the rum. In a separate bowl, stir together the vanilla wafer crumbs and walnuts. Add the chocolate mixture to the nut mixture and stir until well blended.

Place the remaining 1/2 cup of sugar in a shallow bowl. Roll the dough into 1 inch balls and roll the balls in the sugar to coat evenly. Cover and refrigerate at least overnight for best flavor. These can be refrigerated up to 5 days.

How To Make Super Duper Chocolate Cookies

Ingredients

4 (1 ounce) squares unsweetened chocolate
1/2 cup vegetable shortening
2 cups white sugar
2 teaspoons vanilla extract
4 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup chopped walnuts
3/4 cup confectioners’ sugar

Directions

Melt the chocolate and shortening in a saucepan over low heat. Remove from heat and mix in sugar and vanilla. Beat in eggs 1 at a time. In a bowl, sift together flour, baking powder and salt. Stir in the chocolate mixture and nuts. Chill dough in the refrigerator 3 hours or overnight.

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

Place confectioners’ sugar in a bowl. Roll dough into 1 inch balls. Roll dough balls in confectioners’ sugar to coat. Arrange 3 inches apart on the prepared cookie sheets.

Bake 12 to 15 minutes in the preheated oven. The cookies will look soft when removed from the oven. Transfer to a wire rack to cool. Enjoy!

Recipe For White Chocolate Shot

Ingredients

2 fluid ounces creme de cacao liqueur
2/3 cup French vanilla ice cream
1/4 cup sweetened whipped cream

Directions

In the container of a blender, combine the creme de cacao and ice cream. Blend until smooth, then pour into shot glasses and top with whipped cream.

Visit Our FacebookVisit Our FacebookVisit Our Facebook