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Chocolate Delites


these chocolate bites are really tasty. during the summer we like to freeze them and eat them ice cold. they definite do not last long though. note: time does not include the 20 minute chilling period.

Time: 60 minutes


  • line a cookie sheet with parchment paper
  • place a large glass measuring cup in the refrigerator to chill
  • place the chocolate chips in the top of a double boiler and set over hot water
  • stir chocolate until melted
  • spoon the chocolate into the paper candy liners , and spread it up the sides with a small spoon or pastry brush
  • place the liners upside down on the cookie sheet to harden
  • place a cherry or nut in the bottom of each chocolate cup', "remove large measuring cup from refrigerator and add the heavy whipping cream and confectioners' sugar", 'with an electric mix whip the cream on high speed until it is just beginning to hold its shape
  • spoon or pipe a little cream into each chocolate cup making sure to cover the cherry or nut completely
  • let chill a minimum of 20 minutes

chocolate delites image

Number Of Ingredients: 7


  1. semi-sweet chocolate chips
  2. milk chocolate chips
  3. dried cherries
  4. macadamia nuts
  5. heavy whipping cream', "confectioners' sugar", 'paper


Make and share this Chocolate Delight recipe from

Recipe From

Provided by Kilalaflames

Time 45m

Yield 8 serving(s)


  • Mix flour, chopped pecans, and margarine together. Press into a baking dish and bake at 350 degrees for 20 minutes.
  • Mix cream cheese, confectioners sugar, and cool whip. Spread mixture on cooled crust, set aside.
  • Mix instant pudding with milk. Put this mixture on top of cream cheese mixture. Top with cool whip (as much as you want) and a few chopped pecans.
  • (Any type of pudding will do, but since it's called chocolate delight, I went with chocolate pudding.).

Chocolate Delight image

Number Of Ingredients: 8


  • 1 cup flour
  • 1 cup chopped pecans
  • 1/2 cup margarine (softened)
  • 1 (8 ounce) cream cheese (softened)
  • 1 cup confectioners' sugar
  • 1 1/2 cups Cool Whip
  • 2 (4 ounce) packages instant chocolate pudding mix
  • 3 cups milk


Easy to make and taste so good.

Recipe From

Provided by J Mayo

Time 27m

Yield 34


  • 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 image

Number Of Ingredients: 6


  • 24 ounces chocolate almond bark, broken into pieces
  • 1 cup creamy peanut butter
  • 2 cups crispy rice cereal (such as Rice Krispies®)
  • 1 cup chopped pecans
  • 2 cups miniature marshmallows
  • 1 ½ cups chocolate chips


Recipe From

Provided by á-46109


  • Combine flour, butter, 1 heaping cup of pecans and salt and press into the bottom of a 13x9 baking dish. Bake at 325 degrees for 25 minutes. Cool completely. Mix cream cheese and powdered sugar with an electric mixer until smooth. Fold in half of the Cool Whip and mix until combined. Spread cream cheese mixture evenly onto crust. Mix pudding mixes and milk with an electric mixer until combined then mix on medium speed for two minutes. Spread chocolate mixture evenly onto cream cheese layer. Spread remaining Cool Whip onto chocolate layer then sprinkle with remaining chopped pecans.

Chocolate Delight Recipe - (3.9/5) image

Number Of Ingredients: 9


  • 1 cup all purpose flour
  • 1/2 cup butter, softened
  • 1 1/2 cups finely chopped pecans, divided
  • Pinch of salt
  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 16 ounces Cool Whip, divided
  • 2 3.9-oz. boxes instant chocolate pudding
  • 3 cups milk


This is just like its name--it is truly a delight to eat. Making it is really simple, and it doesn't last long once it starts to get eaten.

Recipe From

Provided by southern chef in lo

Time 20m

Yield 1 9x11 inch pan


  • 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.

Melt In Your Mouth Chocolate Delight image

Number Of Ingredients: 10


  • 1 cup finely chopped pecans
  • 1 cup flour
  • 1/2 cup margarine
  • 2 (8 ounce) packages cream cheese
  • 2 (8 ounce) containers Cool Whip
  • 2 (6 ounce) boxes chocolate instant pudding
  • 4 cups milk
  • 2 cups powdered sugar
  • 1 (8 ounce) container Cool Whip
  • 1/2 cup of finely chopped pecans


This makes a delicious dessert that is layers of pecans, cream cheese, and vanilla and chocolate pudding.

Recipe From

Provided by Honda

Time 45m

Yield 18


  • Preheat oven to 400 degrees F (200 degrees C). In a medium mixing bowl, combine pecans, flour, and butter. Press into a 9x13 inch pan. Bake for 25 minutes. Allow to cool.
  • In a large bowl, beat together cream cheese and confectioners' sugar until smooth. Fold in half of the whipped topping. Spread on top of cooled crust.
  • In a large bowl, combine milk, chocolate pudding mix, and vanilla pudding mix. Beat until thick. Pour over cream cheese layer. Top with remaining whipped topping, and sprinkle with crushed chocolate bars.

Vanilla and Chocolate Delight image

Number Of Ingredients: 10


  • 1 cup finely chopped pecans
  • 1 cup all-purpose flour
  • ½ cup butter, melted
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup confectioners' sugar
  • 1 (16 ounce) container frozen whipped topping, thawed, divided
  • 3 cups milk
  • 1 (3.9 ounce) package instant chocolate pudding mix
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 2 (1.45 ounce) bars milk chocolate with crispy rice, crumbled


Recipe From

Provided by Ina Garten

Time 45m

Yield 50 pieces


  • Place the chocolates and heavy cream in a bowl set over a pot of simmering water, stirring occasionally, until the chips are completely melted.
  • Line a sheet pan with parchment paper. Dip each strawberry halfway in the chocolate mixture and place on the sheet pan. Repeat with the pretzels, donuts, apricots and crackers.
  • Place the sheet pan in the refrigerator for 15 minutes to allow the chocolate to set.

Chocolate Dipped Delights image

Number Of Ingredients: 8


  • 4 ounces white chocolate, broken in pieces
  • 4 ounces semisweet chocolate, broken in pieces
  • 3 tablespoons heavy cream
  • 10 long stemmed strawberries
  • 10 pretzels
  • 10 plain donuts
  • 10 dried apricots
  • 10 graham crackers and/or sticks


Recipe From

Provided by Food Network

Time 47m

Yield about 48 cookies


  • To Make Ahead: Store in an airtight container at room temperature for up to 5 days or freeze for up to 1 month.
  • Fudgy, brownielike and decadent, these fantastic cookies will satisfy any chocolate lover. Managing Editor Wendy Ruopp shares her friend's recipe for these fantastic cookies with us:
  • Place chocolate chips in a microwave-safe bowl and melt in the microwave on Medium in 30-second bursts, stirring after each burst to ensure even melting, until completely melted. (Alternatively, melt the chocolate in a double boiler over hot water, stirring constantly.) Let cool slightly.
  • Meanwhile, whisk whole-wheat flour, all-purpose flour, baking powder and salt in a medium bowl. Beat butter and sugar in a large bowl with an electric mixer until well combined. Add eggs and vanilla; beat until creamy. Add the melted chocolate; beat to combine. Stir in the dry ingredients with a spoon until just combined. Refrigerate the dough until barely chilled, 15 minutes.
  • Position rack in center of oven; preheat to 350degreesF. Coat a large baking sheet with cooking spray.
  • Roll tablespoonfuls of dough into 1-inch balls and place on the prepared baking sheet, 2 inches apart.
  • Bake the cookies, one batch at a time, until puffed and slightly dried on top, 10 to 12 minutes. Remove from the oven and gently press an almond into the center of each cookie. Let cool for 5 minutes on the pan before transferring to a wire rack to cool completely. Allow the pan to cool slightly between batches.
  • Recipe Tips & Notes:
  • 1. Chocolate drizzle anyone?
  • 2. Melted dark and white chocolate drizzled on top of cookies is a special treat. Place the chocolate in a microwave-safe bowl and microwave on High for 1 minute. Stir well, then continue microwaving on High in 30-second bursts until two-thirds of the chocolate has melted, stirring well after each burst. Remove the bowl and continue stirring until all the chocolate has melted. Cool for 5 minutes at room temperature. Use a pastry bag fitted with a fine writing tip to pipe the melted chocolate or dip tines of a fork in chocolate and drizzle.
  • Recipe Nutrition:
  • Per cookie: 113 calories; 6 g fat (3 g saturated fat, 1 g mono unsaturated fat); 14 mg cholesterol; 15 g carbohydrates; 1 g protein; 1 g fiber; 33 mg sodium; 29 mg potassium
  • 1 Carbohydrate Servings
  • Exchanges: 1 other carbohydrate, 1 fat

Patti's Holiday Chocolate Delights image

Number Of Ingredients: 10


  • 12 ounces semisweet chocolate chips
  • 1 1/2 cups whole-wheat pastry flour
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 1/3 cups sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 48 chocolate-covered almonds (dark, milk or white chocolate) (about 1 cup)


Recipe From

Yield 20 bite size pieces


  • Preheat oven 350 degrees For the base mix first five ingredients marg, yolk,water, flour, and baking powder. press into bottom of 9x13 pan I line it with parchment paper in a X for easy removal. Bake for 10 minutes and remove from oven. Immediately sprinkle the bag of chocolate chips evenly on top of the base return to the oven for 1 minute. remove from oven and while hot using and offset spatula spread chocolate chips on the base evenly. In a mixer combine last 5 ingredients Eggs, sugar, Margerine, vanilla, and chopped nuts. spread on top of chocolate and return to oven to bake for 30-35 min Cool and enjoy


Number Of Ingredients: 12


  • 1/2 c margerine/butter room temp
  • 1 egg yolk
  • 2 T water
  • 1 1/4 c flour
  • 1t baking powder
  • 1 bag of semi sweet chocolate chips around 10-12 ozs
  • 2 eggs
  • 3/4c sugar
  • 6T melted margerine/butter
  • 2tsp vanilla
  • 2 c finely chopped filberts
  • 9x13 pan

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