Chocolate Sak Dream Recipes

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CHOCOLATE CHIP DREAM BARS



Chocolate Chip Dream Bars image

A perfect dessert to serve company. Kids love them. Quick and easy to make.

Provided by SWEATSUGAR

Categories     Desserts     Cookies     Chocolate Chip Cookie Recipes     Double Chocolate

Time 1h

Yield 32

Number Of Ingredients 14

⅓ cup butter, softened
½ cup packed brown sugar
1 cup all-purpose flour
2 eggs, beaten
1 cup packed brown sugar
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup semisweet chocolate chips
1 ½ tablespoons unsweetened cocoa powder
4 teaspoons butter
2 tablespoons boiling water
1 cup confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, cream together 1/3 cup butter and 1/2 cup brown sugar. Stir in 1 cup of flour until well blended. Press the dough into the bottom of a 9x13 inch baking pan.
  • Bake for 10 minutes in the preheated oven; remove and set aside. In a medium bowl, mix eggs and vanilla. Combine 1 cup brown sugar, 2 tablespoons flour, baking powder and salt so there are no lumps. Stir the sugar mixture into the eggs. Stir in the chocolate chips. Spread over the pre-baked crust.
  • Bake for 15 to 20 minutes in the preheated oven, until golden brown. Cool and drizzle with chocolate glaze.
  • To make the glaze: In a small saucepan over medium heat, mix together the cocoa, 4 teaspoons butter, and boiling water. Cook over low heat, stirring occasionally, until thick and smooth. Remove from heat and stir in the confectioners' sugar. Drizzle over cooled bars before cutting into squares.

Nutrition Facts : Calories 121.8 calories, Carbohydrate 20.7 g, Cholesterol 18 mg, Fat 4.4 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 2.6 g, Sodium 72.8 mg, Sugar 16.6 g

CHOCOLATE CHIP DREAM



Chocolate Chip Dream image

This is what my husband got when his grades were good in school-back in the 70's.

Provided by Terrie

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Yield 24

Number Of Ingredients 6

½ cup butter
1 ½ cups graham cracker crumbs
1 cup semisweet chocolate chips
1 cup maraschino cherries, chopped
1 cup flaked coconut
1 (14 ounce) can sweetened condensed milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C ).
  • melt the margarine in the 9x13 inch baking pan. Sprinkle the graham cracker crumbs over the melted margarine. Pour the sweetened condensed milk evenly over the graham cracker layer. Sprinkle the chocolate chips and chopped cherries over the milk in a random fashion. Then sprinkle the coconut over the top of everything.
  • Bake in the preheated oven for 25 to 30 minutes. Cool and cut into squares.

Nutrition Facts : Calories 168.2 calories, Carbohydrate 22 g, Cholesterol 15.7 mg, Fat 8.8 g, Fiber 1 g, Protein 2.1 g, SaturatedFat 5.5 g, Sodium 89.4 mg, Sugar 15.5 g

CHOCOLATE LOVER'S DREAM CAKE



Chocolate Lover's Dream Cake image

Chock-full of chocolate chips, this pretty cake made with Betty Crocker™ Super Moist™ chocolate fudge cake mix is wonderful for birthdays, bake sales, potlucks or any gathering. It's a chocolate lover's dream!

Provided by Betty Crocker Kitchens

Time 3h35m

Yield 16

Number Of Ingredients 13

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
3/4 cup chocolate milk
1/3 cup butter or margarine, melted
3 eggs
1 container (8 oz) sour cream
1 box (4-serving size) chocolate fudge instant pudding and pie filling mix
1 bag (12 oz) semisweet chocolate chips (2 cups)
1 cup semisweet chocolate chips (6 oz)
2/3 cup whipping cream
1 1/2 cups semisweet chocolate chips (9 oz)
1/2 cup caramel topping
1/2 cup toffee bits
1 bar (2.07 oz) Snickers™ candy bar, unwrapped, chopped

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease 12-cup fluted tube cake pan with shortening and lightly flour, or spray with baking spray with flour.
  • In large bowl, mix cake mix, chocolate milk, butter, eggs, sour cream and dry pudding mix with spoon until well blended (batter will be very thick). Stir in 2 cups chocolate chips. Spoon into pan.
  • Bake 56 to 64 minutes or until top springs back when touched lightly in center. Cool 10 minutes. Turn pan upside down onto cooling rack or heatproof serving plate; remove pan. Cool completely, about 2 hours.
  • Place 1 cup chocolate chips in small heatproof bowl. In 1-quart saucepan, heat whipping cream to simmering; pour over chips. Let stand 5 minutes; stir until smooth. Drizzle glaze over cake. Sprinkle with 1 1/2 cups chocolate chips. Drizzle caramel topping over cake. Sprinkle with toffee bits and chopped candy. Store loosely covered at room temperature.

Nutrition Facts : Calories 580, Carbohydrate 73 g, Cholesterol 70 mg, Fat 5 1/2, Fiber 4 g, Protein 6 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 54 g, TransFat 0 g

CREAMY CHOCOLATE DREAM DESSERT



Creamy Chocolate Dream Dessert image

"My husband and I have loved this cool, creamy dessert for years," says Kay Hickman in Snyder, Texas. "Now that the recipe has been downsized for two, we don't need company to enjoy it!"

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 6 servings.

Number Of Ingredients 9

3 tablespoons cold butter
1/3 cup all-purpose flour
1/4 cup chopped pecans
3 ounces cream cheese, softened
1/3 cup confectioners' sugar
2-1/4 cups whipped topping, divided
1-1/3 cups cold 2% milk
1 package (3.9 ounces) instant chocolate pudding mix
Additional chopped pecans, optional

Steps:

  • In a small bowl, cut butter into flour until mixture resembles coarse crumbs. Stir in pecans. Press into a 9x5-in. loaf pan coated with cooking spray. Bake at 350° for 15-20 minutes or until golden brown. Cool on a wire rack. , In a small bowl, beat cream cheese and confectioners' sugar; fold in 1 cup whipped topping. Spread over crust. , In a small bowl, whisk milk and pudding mix for 2 minutes. Spread over cream cheese layer. Top with remaining whipped topping and additional pecans if desired. Refrigerate at least 30 minutes before serving. Refrigerate leftovers.

Nutrition Facts : Calories 271 calories, Fat 15g fat (9g saturated fat), Cholesterol 26mg cholesterol, Sodium 345mg sodium, Carbohydrate 27g carbohydrate (13g sugars, Fiber 1g fiber), Protein 5g protein.

CHOCOLATE DREAM SHAKES



Chocolate Dream Shakes image

These milkshakes are a chocolate lovers dream. Made with vanilla ice cream, chocolate-flavored syrup, cold coffee and semisweet chocolate chips.

Provided by Inspired Taste

Categories     Beverage

Time 10m

Yield 2

Number Of Ingredients 6

4 scoops vanilla ice cream
1/4 cup chocolate-flavored syrup
1 cup cold brewed coffee
1/2 cup semisweet chocolate chips
Whipped cream
Additional semisweet chocolate chips, if desired

Steps:

  • In blender, place ice cream, chocolate syrup and coffee. Cover; blend on high speed 5 to 10 seconds.
  • Add 1/2 cup chocolate chips. Cover; blend on low speed about 5 seconds or until smooth. Pour into glasses. Top with whipped cream and extra chocolate chips. Serve immediately.

Nutrition Facts : ServingSize 1 Serving

CHOCOLATE DREAM CAKE



Chocolate Dream Cake image

Found this in Prevention magazine and thought it would be a SLIGHTLY healthier treat for my sugar monsters. Haven't made it yet!

Provided by Yogi8

Categories     Dessert

Time 40m

Yield 10 serving(s)

Number Of Ingredients 9

3/4 cup unsweetened cocoa powder
1/4 cup sugar
1/2 cup boiling water
1 (16 ounce) package angel food cake mix
1 1/4 cups water
1 tablespoon instant coffee powder
1 1/2 cups nonfat milk
1 (1 1/3 ounce) package whipped dessert topping mix
1 (1 1/2 ounce) package sugar-free instant chocolate pudding mix

Steps:

  • Preheat oven to 350.
  • Line a 15"x10" pan with wax paper.
  • Wisk together cocoa, sugar and boiling water.
  • Cool to lukewarm.
  • Prepare cake mix to pkg. directions, using the water and adding the cocoa mixture.
  • Spread batter evenly in the pan.
  • Bake 20 minutes or till top looks dry.
  • Invert onto large rack.
  • Remove pan and wax paper and let cool.
  • In a medium bowl, dissolve coffee in milk.
  • Add whip topping& pudding mixes.
  • Beat on low speed till moistened, then high speed till soft peaks form.
  • Chill 5 minutes.
  • Cut cake crosswise into thirds, cover each with topping, then stack.
  • (I'll probably skip the stacking and just frost& serve) Chill for 2 hours.

HOT CHOCOLATE: CHOCOLATE DREAM RECIPE BY TASTY



Hot Chocolate: Chocolate Dream Recipe by Tasty image

Here's what you need: milk of choice, cocoa powder, whipped cream topping, mini marshmallows, chocolate drizzle

Provided by Kelsey Weber

Categories     Drinks

Yield 1 serving

Number Of Ingredients 5

1 cup milk of choice
1 tablespoon cocoa powder
whipped cream topping
¼ cup mini marshmallows
chocolate drizzle

Steps:

  • Over low heat, add milk and cocoa powder to a small saucepan.
  • Stir until milk and cocoa powder are combined (approximately 10 minutes).
  • Pour the hot chocolate mixture into a mug.
  • Add whipped cream, marshmallows, and top with chocolate drizzle.
  • Enjoy!

Nutrition Facts : Calories 217 calories, Carbohydrate 34 grams, Fat 5 grams, Fiber 1 gram, Protein 9 grams, Sugar 25 grams

GERMAN CHOCOLATE CAKE



German Chocolate Cake image

Coconut, pecans, and chocolate-this German chocolate cake satisfies any sweet tooth. Learn pastry chef Cheryl Day's recipe for the classic.

Provided by Cheryl Day

Yield Makes 1 9-by-13-inch cake

Number Of Ingredients 20

1 cup (114 g) pecans
½ cup whole milk
1 cup cream of coconut, such as Coco López
4 Tbsp. (57 g) unsalted butter
1 tsp. pure vanilla extract
3 large egg yolks
½ cup (100 g) granulated sugar
2 Tbsp. cornstarch
½ tsp. fine sea salt
1 cup (85 g) sweetened shredded coconut
5 ounces (142 g) unsweetened chocolate, finely chopped (about ¾ cup)
1 cup hot brewed coffee
2 tsp. pure vanilla extract
1½ cups (188 g) cake flour (not self-rising)
2 cups (400 g) granulated sugar
¾ tsp. (4 g) baking soda
½ tsp. fine sea salt
2 large eggs, at room temperature
½ cup vegetable oil
½ cup sour cream, at room temperature

Steps:

  • Preheat the oven to 350°F (175°C). Line a baking sheet with parchment.
  • Scatter the pecans evenly over the baking sheet and toast in the oven for about 5 minutes, until lightly toasted and fragrant. Cool the nuts completely and chop.
  • In a medium saucepan, combine the milk, cream of coconut, and butter and cook over medium heat, stirring, until the butter is completely melted. Remove from the heat and stir in the vanilla.
  • In a medium bowl, whisk the egg yolks, sugar, cornstarch, and salt together until smooth. Slowly pour in about ¼ cup of the hot milk mixture to temper the eggs, so they won't curdle, and then, whisking constantly, add the remainder of the milk in a steady stream. Continue to whisk until the mixture thickens, 10 to 12 minutes. Stir in the coconut and pecans.
  • Let cool completely before frosting the cake. The frosting can be made ahead and stored in an airtight container in the refrigerator for up to 1 week.
  • Position a rack in the lower third of the oven and preheat the oven to 350°F (175°C). Butter a 9-by-13-by-2-inch baking pan or coat with nonstick spray. Line the pan with parchment, leaving an overhang on two opposite sides.
  • Put the chocolate in a medium bowl and pour in the hot coffee and vanilla. Let stand for about 2 minutes to melt the chocolate, then stir until smooth.
  • While the chocolate is melting, in the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), combine the flour, sugar, baking soda, and salt. Let the mixer run on low speed for 2 to 3 minutes to aerate the flour.
  • In a medium bowl, whisk the eggs and oil together until thick, satiny, and light in color. Whisk in the sour cream, being careful not to overmix; leave some visible streaks of white.
  • Pour in the melted chocolate mixture and mix until just combined.
  • With the mixer on medium speed, add the chocolate-sour cream mixture to the dry ingredients in thirds, mixing until well blended. Remove the bowl from the mixer stand (if using) and, using a rubber spatula, incorporate any ingredients hiding at the bottom of the bowl, making sure the batter is completely mixed.
  • Scrape the batter into the prepared pan and smooth the top with a spatula. Tap the pans firmly on the countertop to remove any air bubbles from the batter.
  • Bake for 35 to 40 minutes, until a cake tester inserted in the center of the cake comes out clean. Let the cake cool in the pan on a wire rack for about 20 minutes, then use the parchment "handles" to lift the cake out of the pan and set it on the rack to cool completely.
  • Transfer the cake to a serving platter (you can keep the edges of the platter clean while you frost the cake by sliding strips of parchment underneath the cake). Frost the top and sides of the cake with the frosting.
  • The cake can be stored, loosely covered, in the refrigerator for up to 3 days. Bring to room temperature before serving.

CHOCOLATE DREAM DESSERT



Chocolate Dream Dessert image

I've been married 37 years and have four grandchildren, and this is our all-time favorite dessert. Its chocolate flavor is subtle but delicious. The last time I made it, my brother said, "This has got to be the best dessert there is!" See if you agree!

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 12-15 servings.

Number Of Ingredients 12

CRUST:
1 cup all-purpose flour
1 cup finely chopped pecans
1/2 cup cold butter
FILLING:
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 carton (8 ounces) frozen whipped topping, thawed, divided
1 package (3.4 ounces) instant vanilla pudding mix
1 package (3.9 ounces) instant chocolate pudding mix
3 cups cold whole milk
1 chocolate bar, grated

Steps:

  • In a bowl, combine the flour and pecans; cut in butter until mixture resembles fine crumbs. Press into a 13x9-in. baking pan. , Bake at 350° for 15-20 minutes or until golden brown. Cool on a wire rack. Place the cream cheese, sugar and half the whipped topping in a large bowl; beat until smooth. Spread over crust., Whisk pudding mixes and milk for 2 minutes or until soft-set. Spread over cream cheese mixture; chill until firm. Spread with remaining whipped topping, then sprinkle with grated chocolate. Refrigerate until serving.

Nutrition Facts : Calories 360 calories, Fat 22g fat (12g saturated fat), Cholesterol 40mg cholesterol, Sodium 333mg sodium, Carbohydrate 36g carbohydrate (23g sugars, Fiber 1g fiber), Protein 5g protein.

CHOCOLATE SAKé DREAM



Chocolate Saké Dream image

For that chocolate fix we all need....try this one from SakeOne.com. I have had this in their tasting room...yummy! Gotta use the Momokawa PEARL though.....or it isn't as good....

Provided by Mommy Diva

Categories     Beverages

Time 3m

Yield 1 serving(s)

Number Of Ingredients 2

5 ounces Momokawa pearl sake
1/2 ounce chocolate syrup

Steps:

  • Shake with ice and strain into a martini glass.
  • Garnish with chocolate twig.

Nutrition Facts : Calories 239.9, Fat 1.3, SaturatedFat 0.6, Cholesterol 0.3, Sodium 52.3, Carbohydrate 16.1, Fiber 0.4, Sugar 4.8, Protein 1.4

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