CHOCOLATE COOKIES WITH DIPPING BAR
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h55m
Yield 36 servings
Number Of Ingredients 14
Steps:
- For the cookies: Cream the butter with the powdered sugar. Add the egg and vanilla and mix to combine. Add the flour, cocoa powder and salt, and mix together until the dough comes together. Place plastic wrap on the surface of the dough and refrigerate for 2 hours.
- Preheat the oven to 375 degrees F. Line baking sheets with baking mats or parchment.
- Roll out the cookie dough and cut out the cookies using a rectangular cookie cutter, re-rolling the scraps in order to use as much of the dough as possible. Place the cookies onto the prepared baking sheets. Bake for 7 to 9 minutes, in batches if necessary, being careful not to burn. Cookies will remain the same general size and shape after they bake.
- Remove from the oven and place the cookies on a cooling rack. Allow them to cool completely.
- Melt the almond barks in separate bowls in the microwave. Dip half of each cookie into the white almond bark and half into the chocolate bark. Immediately sprinkle or press toppings from the Dipping Bar over both sides of the cookies. Gently set on parchment paper or another nonstick surface and allow to cool before serving.
CHOCOLATE OVERLOAD COOKIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h50m
Yield 24 cookies
Number Of Ingredients 13
Steps:
- Line two baking sheets with parchment paper.
- Cream together the dark brown sugar, granulated sugar and butter in a stand mixer fitted with the paddle attachment, scraping the sides once, until fluffy, 3 to 4 minutes. Add the eggs, one at a time, mixing after each addition. Mix in the vanilla.
- Sift together the flour, cocoa powder, baking soda and salt, then add in batches to the mixer, mixing until just combined after each addition. Gently stir in the regular-sized chocolate candies, as well as the chocolate chips and dark chocolate chunks.
- Using a 1/4-cup measure, portion the dough onto the two parchment-lined baking sheets. Place the mini chocolate candies into the tops of the portioned dough. Place in the refrigerator for 30 minutes.
- When ready to bake, preheat the oven to 350 degrees F.
- Remove the dough from the fridge and bake until the cookie centers are just set, 18 to 20 minutes. Allow the cookies to sit for 10 minutes before transferring to a cooling rack to cool completely.
THE ULTIMATE CHOCOLATE BAR
Rich, fudge-like squares of chocolate with marshmallows and nuts inside.
Provided by James Bovy
Categories Desserts Candy Recipes Nut Candy Recipes
Yield 30
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour one 13x9 inch pan.
- In large saucepan, melt 1/2 cup butter and 1 ounce chocolate over low heat. Remove from heat, stir in 1 cup white sugar, 1 cup flour, walnuts, baking powder, 1 teaspoon vanilla, and 2 eggs, and mix well. Spread chocolate base evenly into prepared pan.
- In a small bowl, combine 6 ounces cream cheese, 1/2 cup white sugar, 2 tablespoons flour, 1 egg, and 1/2 teaspoon vanilla. Beat for one minute with an electric mixer at medium speed, or until smooth and fluffy. Spread cream cheese filling over chocolate mixture.
- Bake base and filling at 350 degrees F (175 degrees C) for 25 to 35 minutes.
- Meanwhile, prepare frosting. Melt 1/3 cup butter, 2 ounces chocolate, milk, and 2 ounces cream cheese in large saucepan over low heat. Remove from heat, and add confectioners' sugar and 1 teaspoon vanilla; beat well. Use heat to soften if it begins to dry before you are ready to use it.
- Spread marshmallows over the top the chocolate bar in pan. Pour warm frosting over marshmallows. Use kitchen knife to somewhat mix the two. Let cool to room temperature. When cool, cover with foil and refrigerate overnight. Cut cold into small pieces.
Nutrition Facts : Calories 236.6 calories, Carbohydrate 33.8 g, Cholesterol 40.7 mg, Fat 11.1 g, Fiber 0.7 g, Protein 2.5 g, SaturatedFat 6.1 g, Sodium 86.7 mg, Sugar 27.9 g
CHOCOLATE OVERLOAD BROWNIES
Make and share this Chocolate Overload Brownies recipe from Food.com.
Provided by Captain_67
Categories Dessert
Time 1h
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F
- Grease a 9x9-inch square baking pan . Melt butter and 8oz of chocolate in a double-boiler and stir in olive oil gently until smooth and shiny. Remove from the heat and cool slightly.
- Sift flour, cocoa and salt into a mixing bowl and set aside.
- Whisk together eggs, sugar and vanilla in a mixing bowl until combined.
- Slowly add chocolate mixture to eggs a little at a time so you don't cook the eggs and continue to whisk until combined.
- Gradually add flour and mix to combine.
- Add remaining 4oz of chocolate chips and combine.
- Transfer batter to baking pan and bake for 40 minutes. When done, let cool for 20 minutes, remove from pan and cut into squares.
- Best when cool but if you can't wait, add a scoop of vanilla ice cream on top.
Nutrition Facts : Calories 323.8, Fat 19.9, SaturatedFat 10.2, Cholesterol 75.7, Sodium 94.2, Carbohydrate 36.9, Fiber 1.9, Sugar 28.4, Protein 3.6
CHOCOLATE OVERLOAD S'MORES
S'mores are a way of life for my family. We are always looking for a new way to enjoy them while camping. This variation is one of our favorites. If you have a sweet tooth for chocolate and an average s'more just won't cut it, this one definitely will!
Provided by Faith N
Categories Desserts
Time 7m
Yield 1
Number Of Ingredients 4
Steps:
- Spread chocolate-hazelnut spread on the underside of each chocolate chip cookie. Cover with chocolate sprinkles.
- Place marshmallow on a stick and heat over an open campfire flame until it begins to brown and melt, 1 to 2 minutes.
- Sandwich the marshmallow between the cookies. Let marshmallow cool briefly before eating, 1 to 2 minutes.
Nutrition Facts : Calories 300.8 calories, Carbohydrate 42.6 g, Cholesterol 0.1 mg, Fat 14 g, Fiber 0.8 g, Protein 2.9 g, SaturatedFat 2.7 g, Sodium 106.8 mg, Sugar 22.4 g
CHOCOLATE OVERLOAD BARS RECIPE - (3.7/5)
Provided by Kmac_4
Number Of Ingredients 5
Steps:
- Mix dry ingredients then cut in butter. Spread mixture in bottom of 9 x 13 pan and press down. Bake at 350 degrees for 15 minutes. Filling 2 - 8 oz. packages of cream cheese 1 C mayonnaise 1 C sugar 4 eggs 2 C melted chocolate chips (12 oz bag) 2 t vanilla Beat softened cream cheese with mayo until smooth. Gradually ad sugar. Add eggs one at a time. Add melted chocolate, then vanilla. Pour finished mixture over crust. Bake at 350 degrees for 35 minutes. Cool to room temperature then chill for 4 hours. Garnish with powdered sugar.
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