Chocolate Filled Delights Recipes

CHOCOLATE DELIGHT RECIPE

Steps:

• Preheat your oven to 350 °F
• In a medium-sized bowl, combine the graham cracker crumbs, white granulated sugar, and the melted butter until the crumbs are moistened completely. If you find that the crumbs aren't coming together, melt another 2-3 tbsp of salted butter and then add, mixing until they stick together well. See notes.
• Take out two tablespoons of the graham crumb mixture and set aside to use as a topping later.
• Press the rest of the graham crumb mixture into an even layer in the bottom of a 9 x 13 pan.
• Place the pan in the oven and bake the bottom crust for 10 minutes.
• Remove and cool completely while preparing the other layers.
• Beat the softened cream cheese and icing sugar together until completely smooth.
• Fold in half of the whipped topping until blended in.
• Spread the cream cheese mixture over the cooled crust carefully, making sure not to pull up any crumbs into the layer while spreading it out.
• Place the contents of the two pudding packages into a large bowl and add in the 3 cups of milk. ( yes it will say four on the package, we are making it thicker than usual for the dessert.
• Spread the chocolate pudding carefully over the cream cheese layer, trying not to mix the two.
• Take the remaining whipped topping and spread over top of the pudding layer.
• Sprinkle the whipped topping with the reserved graham crumbs.
• Chill in the fridge for 2 hours, then slice and serve.

CHOCOLATE DELIGHTS

Steps:

• 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-FILLED DELIGHTS

Steps:

• 1. Spatter each egg: If you wish, cover your worktable with newspaper. Slide the eggs onto skewer on a Styrofoam drying rack (see tip, below). Dip the paintbrush in the food coloring, hold it in one hand above the egg and run your thumb along the bristles or tap the handle to create a spray of paint. Revolve each egg to splatter the entire surface. Allow the eggs to dry for several hours.
• 2. Seal the hole in the wider end of each blown egg with a small piece of masking tape. Using the pliers, gently chip away the shell around the other hole, enlarging it to the size of a pea. Place the eggs in an egg carton, open-end up.
• 3. One at a time, fill the eggs with chocolate: Place 1 cup of the baking chips in a food storage bag and twist the bag like a pastry bag to secure the chips in one bottom corner. Microwave on medium for 1 minute, until soft. Snip the corner from the bag and pipe the chocolate into the egg, tapping the egg periodically to compress any air bubbles and filling it completely, to the top of the hole.
• 4. Refrigerate the eggs overnight so the chocolate is firm. Remove the masking tape. Store in the refrigerator if not eating soon.
• 5. Tap the eggs on the table to crack the shells, and peel. Yum.

FROSTED CHOCOLATE DELIGHTS

Steps:

• In a large bowl, cream shortening and brown sugar. Beat in the egg, milk and vanilla. Beat in chocolate until blended. Combine the flour, baking powder, salt and baking soda; gradually add to the creamed mixture. Stir in walnuts. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 11-13 minutes or until firm. Remove to wire racks to cool. , For frosting, in a bowl, cream butter and sugar. Beat in vanilla and enough milk to reach spreading consistency. Frost cooled cookies.

HEAVENLY CHOCOLATE DELIGHT

Steps:

• Filling: In a heavy saucepan combine 1 cup of the chocolate and whipping cream. Stir over low heat until chocolate melts. Transfer mixture to a small bowl. Cover and chill for 45 to 60 minutes or until nearly set. Lightly grease and cocoa powder 6 (3/4-cup) souffle dishes. Divide chilled chocolate filling evenly between dishes. Place dishes in baking pan, set aside.
• In a double boiler over low heat, stir butter and remaining 1 1/2 cups chocolate over low heat until melted. Remove from heat and let cool. Set aside.
• Batter: Preheat oven to 400 degrees F.
• In a large mixing bowl beat eggs, egg yolks, granulated sugar, and Armagnac on high speed for 5 minutes or until thickened and lemon-colored. With mixer on medium speed, beat in melted butter-chocolate mixture until combined. Sprinkle flour and cocoa powder over the chocolate mixture, beat on low speed until combined. Divide batter evenly among the dishes. Bake uncovered for about 15 minutes or until the cakes feel firm at the edge. Cool in dishes for 2 to 3 minutes. Using a knife, loosen cakes from side of dishes. Invert onto dessert plates. Sift cocoa powder onto plates, dust cakes with powdered sugar and serve with Spun Sugar Halos.
• Combine sugar and water in a saucepan over medium heat until sugar is dissolved and mixture caramelizes, about 15 minutes. Drop syrupy mixture onto waxed paper in a circular "halo" and cool before peeling off waxed paper backing. Place halos on top of cakes as garnish.

CHOCOLATE DIPPED DELIGHTS

Steps:

• 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 DELIGHT

Steps:

• Combine margerine, flour and pecans.
• Press into 13x9in.
• pan.
• Bake@ 375 for 15 min.
• Cool.
• Combine cheese, sugar, and 1 1/2 c.
• whipped topping.
• Blend and spread over crust.
• Chill.
• Combine pudding mixes and milk.
• Beat two min.
• at med.
• speed.
• Spread over cream cheese layer.
• Spread remaining whipped topping over pudding layer.
• Garnish with pecans and choc.
• (opt.) Refrigerate.
• Note: I like to make sure I always garnish with the pecans, especially when I make this dish for a pot luck, since there are nuts in the crust, people with allergies to nuts will avoid it if they see them on the top.

FANTASY CHOCOLATE-CARAMEL DELIGHTS

Steps:

• In a large mixing bowl cream butter and sugar.
• Separate egg, reserve white for later use add yolk to creamed mixture.
• Add milk and vanilla to creamed mixture, mixing well after each addition.
• In a separate bowl combine dry ingredients and whisk to combine.
• Combine creamed and dry mixtures with electric mixer; beat until well combined.
• Wrap dough in plastic wrap and chill for 2 hours or until dough is easy to work with.
• Preheat oven to 350°F.
• In a small sauce pan melt caramels into whipping cream over low heat.
• Stir until mixture is smooth; set aside.
• Slightly beat reserved egg white.
• Shape dough into 1-inch balls.
• Roll balls in egg white then in pecans.
• Place balls one inch apart on cookie sheet sprayed with vegetable oil spray.
• Using your thumb, make an indentation in each cookie.
• Bake for 10 minutes or until edges of cookies are firm.
• Spoon caramel into indentation.
• Move cookies to wire racks to cool.
• Melt chocolate chips and shortening; cool mixture slightly then place in a zip top bag.
• When all cookies have been filled, clip tiny corner off of bag and drizzle chocolate over cookies.
• Let cookies stand until chocolate and caramel are set.
• Prep time does not include chilling time.

NESTLE® TOLL HOUSE® MINT FILLED DELIGHTFULLS™ CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees F.
• Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in DelightFulls morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
• Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.