Chocolate Blast Recipes
CHEX™ PB AND CHOCOLATE BLAST
You only need 5 ingredients and 15 minutes for this festive snack mix to come together!
Provided by By Betty Crocker Kitchens
Categories Snack
Time 15m
Yield 22
Number Of Ingredients 5
Steps:
- Line 2 cookie sheets with foil or waxed paper. Place 3 cups cereal in large bowl. In small microwavable bowl, microwave white vanilla baking chips uncovered on High about 1 minute or until chips can be stirred smooth. Pour melted chips over cereal in bowl; stir to evenly coat. Spread mixture in single layer on one of the cookie sheets. Refrigerate 5 minutes or until set.
- Repeat the above using the remaining cereal and the peanut butter chips; refrigerate 5 minutes or until set.
- Gently break up coated cereal into large bowl. Add candy and peanuts; stir gently to combine. Store in airtight container.
Nutrition Facts : Cholesterol 0 mg, Fat 2, ServingSize 1 Serving, TransFat 0 g
CHOCOLATE BLAST
Copy Cat of BR Chocolate Blast. I met a man who owned a few Baskin Robbins and was complaining about our local store...not one of his...and how they can't get my chocolate blast right. He gave me this recipe. This is for a regular Size Blast.
Provided by susanhughey
Categories Smoothies
Time 10m
Yield 1 blast, 1 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredient's in a blender
- Mix till smooth.
- Pour into glass and top with whipped cream.
- Sprinkle cocoa over the whipped cream.
Nutrition Facts : Calories 358.6, Fat 11, SaturatedFat 5.5, Cholesterol 14.5, Sodium 344, Carbohydrate 58.2, Fiber 2.4, Sugar 28.6, Protein 6.9
BEST MOIST CHOCOLATE CAKE
My mom created this recipe years ago and my sisters and brother and I have entered this in 4-H and won many awards. Yummy on its own or with chocolate frosting!
Provided by MARIASUE
Categories Desserts Cakes Sheet Cake Recipes
Time 50m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and salt. Set aside.
- In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
- Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 382.1 calories, Carbohydrate 52.3 g, Cholesterol 48.9 mg, Fat 17.4 g, Fiber 1.6 g, Protein 6 g, SaturatedFat 3.6 g, Sodium 557.5 mg, Sugar 31 g
PEANUT BUTTER CUSTARD BLAST
"Ooey, gooey, great!" is how friends and family describe this chocolate-peanut butter dessert. I appreciate the make-ahead convenience. -Marilee Evenson, Wisconsin Rapids, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 15 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 375°. Combine cookie crumbs and sugar; stir in butter. Press onto bottom of a greased 13x9-in. baking dish. Bake until set, about 8 minutes. Cool on a wire rack., For filling, in a large saucepan, combine sugar, cornstarch, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes. Remove from heat. Stir a small amount of hot mixture into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes., Remove from heat. Stir in peanut butter until smooth. Pour over crust. Cool to room temperature. Refrigerate, covered, at least 2 hours., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Spread over peanut butter mixture. Sprinkle with peanut butter cups and peanuts. Drizzle with chocolate syrup.
Nutrition Facts : Calories 585 calories, Fat 37g fat (16g saturated fat), Cholesterol 144mg cholesterol, Sodium 396mg sodium, Carbohydrate 55g carbohydrate (40g sugars, Fiber 3g fiber), Protein 12g protein.
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Jul 17, 2021 - Copy Cat of BR Chocolate Blast. I met a man who owned a few Baskin Robbins and was complaining about our local store...not one of his...and how they can't get my chocolate blast right. He gave me this recipe. This is for a regular Size Blast.
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