CHOCOLATE RASPBERRY BLINTZES
It's a minor adjustment to the cheese blintzes located on the website. Sour cream complements the blintzes for dipping.
Provided by Tyni
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 40m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix cream cheese, chocolate-hazelnut spread, berry cream cheese, milk, and vanilla extract together in a bowl.
- Pour melted butter into a shallow bowl.
- Combine sugar and cinnamon in a separate shallow bowl.
- Flatten bread slices out on a work surface. Spread cream cheese mixture over each slice. Roll up each slice. Dip rolls in melted butter; coat with cinnamon sugar. Arrange seam-side down in a baking dish.
- Bake in the preheated oven until lightly golden, 15 to 20 minutes.
Nutrition Facts : Calories 573.1 calories, Carbohydrate 67.6 g, Cholesterol 74.6 mg, Fat 31.1 g, Fiber 2.3 g, Protein 8.1 g, SaturatedFat 16.3 g, Sodium 619.3 mg, Sugar 37.8 g
CHOCOLATE RASPBERRY SQUARES
This elegant bar cookie is loaded with wonderful flavors and very easy to assemble. A nice extra touch is to sprinkle the bars with confectioner's sugar. -Marilyn Swisher, Berrien Ctr, Michigan
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour, oats, sugars and salt. Cut in butter until mixture resembles coarse crumbs. Set aside 1 cup for topping; press remaining crumb mixture into a greased 9-in. square baking pan. Spread with jam; sprinkle with chocolate chunks., Combine walnuts and reserved crumb mixture; sprinkle over the top. Bake at 375° for 30-35 minutes or until lightly browned and bubbly. Cool on a wire rack. Cut into squares.
Nutrition Facts : Calories 368 calories, Fat 19g fat (11g saturated fat), Cholesterol 30mg cholesterol, Sodium 148mg sodium, Carbohydrate 50g carbohydrate (33g sugars, Fiber 2g fiber), Protein 4g protein.
CHOCOLATE RASPBERRY TRIANGLES
Enjoy this homemade baked raspberry dessert made with chocolate and Gold Medal® all-purpose flour - a delicious treat.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h5m
Yield 48
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Mix flour, sugar and butter. Press in ungreased 13x9-inch pan. Bake 15 minutes.
- Mix raspberries, orange juice and cornstarch in 1-quart saucepan. Heat to boiling, stirring constantly. Boil and stir 1 minute. Cool 10 minutes. Sprinkle chocolate chips over crust. Carefully spread raspberry mixture over chocolate chips.
- Bake about 20 minutes or until raspberry mixture is set. Refrigerate about 1 hour or until chocolate is firm. For triangles, cut into 4 rows by 3 rows, then cut each square into 4 triangles.
Nutrition Facts : Calories 80, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 20 mg
CHOCOLATE RASPBERRY BITES
The large amount of chocolate glaze called for in this recipe makes the dipping process easier. (The leftover glaze is an excellent sauce for ice cream.)
Yield Makes 24 tartlets
Number Of Ingredients 7
Steps:
- Chop chocolate and in a heavy saucepan bring cream just to a boil. Reduce heat to low and add chocolate, stirring until mixture is smooth. Transfer filling to a bowl and cool slightly. Chill filling, its surface covered with plastic wrap, at least 4 hours, or until completely cold, and up to 3 days.
- Put tartlet shells on a tray. With an electric mixer beat filling 30 seconds, or until pale and thickened (do not overbeat or it will become grainy). Transfer filling to a pastry bag fitted with 1/2-inch plain tip and pipe a small dollop into each shell. Press 2 or 3 raspberries into filling in each shell and pipe more filling 2 inches high into each shell, making sure filling touches insides of shells all the way around (to firmly anchor it). Chill tartlets until filling is firm, about 1 hour.
- Chop chocolate and cut butter into pieces. In a double boiler or a metal bowl set over a saucepan of barely simmering water combine all glaze ingredients, stirring until mixture is smooth. Transfer glaze to a small saucepan and cool to barely warm. Glaze may be made 1 week ahead and chilled, covered. Reheat glaze over low heat to barely warm before proceeding.
- Holding saucepan at an angle and working quickly, dip top of 1 tartlet into glaze until filling is submerged almost to shell, holding tartlet over glaze a few seconds to let excess glaze drip back into pan. Repeat procedure with remaining tartlets. Chill tartlets until glaze is set, about 15 minutes. Tartlets may be made 1 day ahead and chilled in airtight containers. Keep tartlets chilled until ready to serve.
CHOCOLATE ECSTASY
Make and share this Chocolate Ecstasy recipe from Food.com.
Provided by nnreq
Categories Dessert
Time 1h30m
Yield 14 serving(s)
Number Of Ingredients 5
Steps:
- Prepare brownie mix according to pacjage and cool completely.
- After cooling, crumble into bite sized pieced and place half in a 3 1/2 to 5 quart glass serving bowl Prepare pudding for a pie and let it set, no need to chill.
- Spread half the pudding over crumbled brownies.
- Top with half of the cool whip and half of the crushed heath bars.
- Repeat layers.
- cover and refrigerate for several hours or overnight.
Nutrition Facts : Calories 313.8, Fat 9.6, SaturatedFat 2.8, Cholesterol 4.4, Sodium 461.7, Carbohydrate 57.1, Fiber 0.9, Sugar 15.9, Protein 2.5
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- Melt the chocolate in a microwave safe bowl. Cook on high for 45 seconds, then stir and cook another 45 seconds and stir into creamy chocolate.
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- In a microwave safe bowl, melt the chocolate at 50% power, stirring every minute or so until smooth.
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