Chocolate Surprise Recipes

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THE REALTOR'S CHOCOLATE SURPRISE



The Realtor's Chocolate Surprise image

My Mom gave me this recipe a long time ago but I've long since taken it over and now it's mine! It's pretty simple to do and tastes wonderful. This is great for potlucks and bar-b-ques... no matter where I take this, I come home with an empty pan. Be sure to allow this to chill for several hours but overnight is best.

Provided by Realtor by day

Categories     Dessert

Time 25m

Yield 12 serving(s)

Number Of Ingredients 9

1/2 cup butter
1 cup flour
1/2 cup chopped nuts (I use pecans)
1 (8 ounce) package cream cheese
1 cup powdered sugar
1 (8 ounce) container Cool Whip
2 (4 ounce) boxes chocolate instant pudding
3 cups milk
chopped nuts (I use pecans)

Steps:

  • Preheat oven to 375.
  • Melt butter, add flour and 1/2 cup nuts. Mix and press into bottom of 13x9 pan. Bake for 15 minutes.
  • Cream powdered sugar, cream cheese and 1 cup Cool Whip. Spread over cooled crust.
  • Mix instant pudding with milk. Spread over cream cheese layer.
  • Spread remainder of whipped cream over chocolate pudding layer. Sprinkle with chopped nuts if desired.
  • Chill overnight.

Nutrition Facts : Calories 411.9, Fat 24.6, SaturatedFat 14.6, Cholesterol 49.7, Sodium 464.2, Carbohydrate 43.5, Fiber 1.5, Sugar 27.5, Protein 5.9

CHOCOLATE SURPRISE COOKIES



Chocolate Surprise Cookies image

Chocolate and peanut butter are popular with our clan, so I roll them together in this recipe. It's fun watching folks' faces when they bite into the middle.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2-1/2 dozen.

Number Of Ingredients 17

3/4 cup peanut butter
3/4 cup confectioners' sugar
CHOCOLATE DOUGH:
1/2 cup butter, softened
1/4 cup peanut butter
1/2 cup sugar
1/2 cup packed brown sugar
1 egg white
1 teaspoon vanilla extract
1-1/2 cup all-purpose flour
1/2 cup baking cocoa
1/2 teaspoon baking soda
ICING:
2 tablespoons shortening
1 cup confectioners' sugar
1/4 teaspoon vanilla extract
1 to 2 tablespoons milk

Steps:

  • In a large bowl, beat peanut butter and confectioners' sugar until smooth. Roll into thirty 3/4-in. balls. Cover and refrigerate for 30 minutes. , Meanwhile, in another bowl, cream butter, peanut butter and sugars until light and fluffy. Beat in egg white and vanilla. Combine flour, cocoa and baking soda; gradually add to creamed mixture until blended. Roll into thirty 1-1/2-in. balls., Using floured hands, flatten chocolate balls and shape one around each peanut butter ball, sealing edges. Place 2 in. apart on greased baking sheets. , Flatten with a glass dipped in sugar. Bake at 375° for 7-9 minutes or until cookies are set and tops are cracked. Cool for 1 minute. Before removing to wire racks., For icing, in a small bowl, beat shortening and confectioners' sugar until smooth. Beat in vanilla and enough milk to reach spreading consistency. Spoon into a resealable plastic bag or pastry bag; cut a small hole in corner of bag. Pipe icing over cookies in a zigzag pattern.

Nutrition Facts : Calories 333 calories, Fat 17g fat (6g saturated fat), Cholesterol 16mg cholesterol, Sodium 191mg sodium, Carbohydrate 42g carbohydrate (28g sugars, Fiber 2g fiber), Protein 6g protein.

CHOCOLATE BRITTLE SURPRISE



Chocolate Brittle Surprise image

Like chocolate-covered toffee! Disappears like magic! Great for holiday parties, gifts!

Provided by ShanaLee

Categories     Desserts     Cookies     Chocolate Cookie Recipes

Yield 12

Number Of Ingredients 5

35 unsalted soda crackers
1 cup butter
1 cup packed brown sugar
2 cups semisweet chocolate chips
1 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (180 degrees C). Cover cookie sheet with foil. Spray foil with cooking oil spray.
  • Place crackers on foil in 5 x 7 inch rows.
  • Microwave butter on high for 2 minutes. Add brown sugar and stir. Microwave on high for 2 more minutes, stirring every 30 seconds.
  • Pour over crackers. Bake 17 - 20 minutes (should bubble but not burn).
  • Sprinkle chocolate chips over hot crackers. Spread after 2 minutes (chips have softened). Sprinkle nuts on top.
  • Refrigerate 1 hour. Break into pieces. Can be frozen.

Nutrition Facts : Calories 440.2 calories, Carbohydrate 43.2 g, Cholesterol 40.7 mg, Fat 31.3 g, Fiber 2.8 g, Protein 3 g, SaturatedFat 15.5 g, Sodium 184.2 mg, Sugar 33.4 g

STEPHANIE TYLER'S CHOCOLATE SURPRISE COOKIES



Stephanie Tyler's Chocolate Surprise Cookies image

Provided by Food Network

Categories     dessert

Time 22m

Yield 12 servings

Number Of Ingredients 5

One 18 1/4-ounce box milk chocolate cake mix (recommended: Betty Crocker)
1/2 cup vegetable oil
2 eggs
1/3 cup (8-ounce) package toffee chips (recommended: Heath Toffee Bits)
3 teaspoons toffee cappuccino mix (recommended: Hills Brothers English Toffee)

Steps:

  • Preheat oven to 350 degrees F.
  • Combine cake mix, oil and eggs in a bowl and mix well. Stir in toffee bits and instant coffee mix. Drop by teaspoons on ungreased cookie sheet and bake at for 8 to 10 minutes.
  • Upon removing from oven, let the cookies stand on sheet for 2 minutes, then cool on racks.

CHOCOLATE SURPRISE



Chocolate Surprise image

Chocolate cookie with a marshmallow surprise, and a chocolate icing. Each cookie is topped with a pecan half.

Provided by Sandy

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 20m

Yield 36

Number Of Ingredients 15

½ cup butter, softened
1 cup white sugar
1 egg
¼ cup milk
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
⅓ cup unsweetened cocoa powder
½ teaspoon baking soda
18 large marshmallows, halved
1 cup white sugar
½ cup unsweetened cocoa powder
¼ cup milk
1 teaspoon vanilla extract
¼ cup butter
18 pecan halves

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  • In a large bowl, cream together 1/2 cup butter and 1 cup sugar until smooth. Beat in the egg, then stir in the 1/4 cup milk and vanilla. Combine the flour, 1/3 cup cocoa and baking soda; stir into the creamed mixture. Drop by heaping teaspoonfuls onto the prepared cookie sheet.
  • Bake for 8 minutes in the preheated oven. Remove cookie sheet and press marshmallow halves into the center of each cookie cut side down. Return the cookies to the oven for an additional 2 minutes. Remove from the oven and press lightly on the cookies to flatten slightly. Remove cookies to wire racks to cool.
  • To make the icing: In a small saucepan over medium heat, combine 1 cup sugar, 1/2 cup cocoa, 1/4 cup milk, 1 teaspoon vanilla and 1/4 cup butter. Bring the mixture to a boil, stirring occasionally, and let boil for 1 minute. Brush the cookies with the frosting then top each one with a pecan half before the icing sets.

Nutrition Facts : Calories 124.6 calories, Carbohydrate 20.1 g, Cholesterol 15.6 mg, Fat 4.9 g, Fiber 0.9 g, Protein 1.5 g, SaturatedFat 2.7 g, Sodium 51.5 mg, Sugar 13.5 g

CHOCOLATE SURPRISE STRIPE CAKE



Chocolate Surprise Stripe Cake image

Provided by Food Network

Categories     dessert

Time 2h45m

Yield 25 servings

Number Of Ingredients 22

Vegetable shortening, for greasing cake pans
1 3/4 cups all-purpose flour
2 cups granulated sugar
3/4 cup extra-dark cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs, room temperature, lightly beaten
1 cup buttermilk
1 cup espresso
1/2 cup vegetable oil
1 tablespoon pure vanilla extract
1/2 cup pasteurized egg whites
1 pound powdered sugar
2 pounds salted butter, softened
2 tablespoons pure vanilla extract
2 cups granulated sugar
1 cup buttermilk
1/2 cup vegetable shortening, such as Crisco
1 stick (8 tablespoons) butter
1 teaspoon baking soda
Raspberry jam, for filling

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Grease the bottom and sides of two 2-by-9-inch round cake pans with shortening. Line with parchment cut to neatly cover the bottom and sides of the pans.
  • In the bowl of an electric mixer with a paddle, sift the flour, sugar, cocoa powder, baking soda, baking powder and salt. Add the eggs, buttermilk, espresso, vegetable oil and vanilla; mix on medium speed. Divide the batter between the prepared cake pans.
  • Bake for 20 minutes. Rotate the pans and continue baking until an inserted skewer comes out clean, another 15 minutes. Cool on a rack, unmold and return to the rack to cool completely.
  • For the buttercream icing: With an electric mixer on medium speed, beat the egg whites and powdered sugar for 5 minutes. Add the butter and vanilla and beat for 10 minutes, until fluffy. (Makes 3 pounds.)
  • For the caramel icing/crumble: Mix the sugar, buttermilk, shortening, butter and baking soda in a 3- or 4-quart cast-iron Dutch oven over medium heat. Cook to the softball stage (235 to 245 degrees F on a candy thermometer), swirling the pan to keep the ingredients moving.
  • Remove from the heat and beat with a wooden spoon until creamy and spreadable. Spread on a silicone mat and set aside. When cool, break into a crumble.
  • To create the striped filling: Put one-third of the vanilla buttercream into a piping bag fitted with a 1/3-inch tip. Put an equivalent amount of raspberry jam into a second piping bag, also fitted with a 1/3-inch tip.
  • When the cakes are completely cool, pipe a dollop of buttercream into the center of one of the layers. Pipe concentric circles around the first dollop, working outward and alternating between circles of raspberry jam and buttercream¿this will be your bottom layer.
  • Lightly place the remaining cake layer on top of the 'piped' bottom layer. Use the remaining buttercream to ice the entire cake.
  • Add the crumbled caramel by patting small handfuls onto the top of the iced cake.

CHOCOLATE RAINBOW SURPRISE 'BOX' CAKE RECIPE BY TASTY



Chocolate Rainbow Surprise 'Box' Cake Recipe by Tasty image

Here's what you need: chocolate cake mix, white cake mix, food coloring, cake frosting

Provided by Tasty

Categories     Desserts

Yield 10 servings

Number Of Ingredients 4

1 box chocolate cake mix, plus corresponding ingredients - eggs, oil, water
1 box white cake mix, plus corresponding ingredients - eggs, oil, water
food coloring
16 oz cake frosting

Steps:

  • Prepare Chocolate and White Cake Mixes according to directions on the box.
  • NOTE: It is recommended that you use the same brand of cake mix for each, and ensure they share a similar bake time.
  • Divide prepared White Cake Batter into 4 separate bowls. Use food coloring to create vivid Red, Yellow, Green, and Blue Batter.
  • In a greased bundt pan, spoon about ⅓ of the prepared Chocolate Cake Mix onto the bottom. Using a tablespoon, carefully spoon a thin ring of Red Cake Batter on top of the chocolate layer - being careful to keep it centered and ensure it does not spread to the edge of the pan.
  • Repeat with Yellow, Green, and Blue Batter, carefully spooning each on top of the previous. Finish by carefully covering the colored layers with an additional ⅓ of the Chocolate Cake Mix (leaving about ⅓ extra so as not to overfill the pan).
  • Bake in a preheated oven for 35 minutes at 350°F (175°C). Remove from oven and allow cake to cool.
  • Turn out onto a plate and decorate.
  • Enjoy!

Nutrition Facts : Calories 507 calories, Carbohydrate 97 grams, Fat 13 grams, Fiber 1 gram, Protein 3 grams, Sugar 62 grams

HOMEMADE CHOCOLATE SURPRISE EASTER EGGS



Homemade Chocolate Surprise Easter Eggs image

Here's a fun Easter surprise: Make your own hollow chocolate eggs and fill them with surprise treats. The egg-shaped silicone molds will do most of the work for you, making them look pretty and polished.

Provided by Riley Wofford

Time 45m

Yield Makes Eight 2-inch or Five 4-inch Eggs

Number Of Ingredients 4

2 ounces yellow, blue, or pink candy melts (or combination), such as Wilton
1 to 2 teaspoons vegetable shortening, or as needed
12 ounces dark-coco candy melts, such as Wilton
Candies, such as jelly beans and milk-chocolate eggs, for filling

Steps:

  • Melt colored melts in a heat-proof bowl (or separate bowls, if using multiple colors) according to package instructions until completely melted and smooth. Consistency should be loose but spreadable; if too thick, stir in shortening, 1/4 teaspoon at a time, until proper consistency is reached.
  • Using a food-safe paintbrush, brush insides of clean, dry 2-inch or 4-inch egg molds with light-handed, wide brushstrokes of colored melt. Refrigerate 5 minutes, or let set in a cool place about 30 minutes.
  • Melt cocoa melts in a heatproof bowl according to package instructions until completely melted and smooth. Let cool until warm and pourable but no longer hot to the touch (if too hot, it will melt the brushstroke design). Working one at a time, pour 1 to 2 tablespoons cocoa melt (depending on size of mold) into each mold, over colored brushstrokes. Use a clean food-safe brush to gently brush chocolate into an even layer over bottom and up sides of each egg until completely covered, taking extra care when brushing over colored brushstrokes. Let set, then repeat 2 to 3 more times, until you have a nice, thick layer. (This will make the eggs sturdier and keep them from breaking during assembly.)
  • Scrape edges of molds with a sharp paring knife to create clean edges; reserve any remaining chocolate to remelt for assembly. Refrigerate 5 to 10 minutes (to set and make easier to remove).
  • Meanwhile, reheat reserved chocolate until smooth and brushable. Gently pop each egg half out of its mold, then fill one half with candies and brush edges with reserved chocolate. Press second egg half at seam until connected. Repeat with remaining eggs. Scrape seams of eggs with paring knife again to create a smooth oval. Handle with care and store in a cool, dry place up to 1 week.

CHOCOLATE SURPRISE CAKE



Chocolate Surprise Cake image

This is best, in my opinion, served warm right out of the oven. I like to make in individual dishes. I just divide the "Topping" ingredients equally into each one.

Provided by Lali8752

Categories     Breads

Time 55m

Yield 9 serving(s)

Number Of Ingredients 11

2 ounces unsweetened chocolate
4 tablespoons butter
1 1/2 cups sugar
2 cups sifted flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 teaspoons vanilla
1/2 cup brown sugar
1/4 cup cocoa powder
1 cup cold coffee

Steps:

  • Preheat oven to 350 degrees F.
  • Melt the chocolate and butter together over hot water.
  • Meanwhile, sift together 1 1/4 cups of the sugar, sifted flour, baking powder and salt.
  • Stir the dry mixture into the chocolate mixture and blend.
  • Stir in milk and vanilla.
  • Pour into a greased, square 9 by 9-inch cake pan.
  • Mix brown sugar, remaining 1/4 cup sugar and cocoa powder and sprinkle over the batter.
  • Pour coffee over and bake for 40 minutes.
  • Serve warm or cold from the pan.

CHOCOLATE SURPRISE CAKE



Chocolate Surprise Cake image

Provided by Florence Fabricant

Categories     dessert

Time 2h

Yield 8 servings

Number Of Ingredients 9

9 ounces bittersweet chocolate
11 tablespoons unsalted butter plus soft butter for greasing molds
3 tablespoons heavy cream
2 tablespoons Jack Daniel's whisky or other bourbon
3 large eggs
3 egg yolks
1/2 cup sugar
1/3 cup all-purpose flour
Whipped cream or coffee ice cream

Steps:

  • Melt 4 ounces of the chocolate in the top of a double boiler over simmering water. Remove from heat and stir in 1 tablespoon of the butter. Transfer to a bowl and set aside.
  • Combine cream and whisky in a small saucepan. Bring to a boil, then pour over the melted chocolate. Stir with a wooden spoon to combine. Place in the refrigerator and allow to cool, stirring occasionally, until the mixture is firm enough to handle, about an hour. Using a melon baller or a teaspoon, quickly form the chocolate mixture into eight truffle-sized balls. Place on a pan or plate lined with waxed paper and refrigerate.
  • Preheat oven to 350 degrees. Butter a muffin tin or tins with 8 cups that are each 4 inches in diameter, preferably of 1-cup capacity.
  • Melt the remaining 5 ounces of chocolate and 10 tablespoons butter in the top of a double boiler over simmering water; stir and set aside.
  • Beat the eggs, egg yolks and sugar together until the mixture thickens, triples in volume and forms a ribbon. Fold in the melted chocolate. Sift the flour over the mixture and quickly fold it in.
  • Divide the batter evenly among the prepared cups. Insert a chilled truffle in the center of each, place in the oven and bake 12 minutes, until the top springs back when touched lightly. Do not insert a cake tester.
  • Unmold the cakes: run a knife around the edges, then place a baking sheet over the tin and, holding both together, invert, then carefully lift off the muffin tin. Serve at once with whipped cream or ice cream.

SURPRISE CHOCOLATE FUDGE



Surprise Chocolate Fudge image

This fun novelty recipe uses pinto beans to replace some of the butter typically found in fudge. Walnuts give the soft creamy squares a nice crunch. -Pattie Ann Forssberg of Logan, Kansas

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield about 3-1/2 pounds.

Number Of Ingredients 6

1 can (15 ounces) pinto beans, rinsed and drained
1 cup baking cocoa
3/4 cup butter, melted
1 tablespoon vanilla extract
7-1/2 cups confectioners' sugar
1 cup chopped walnuts

Steps:

  • In a microwave-safe dish, mash beans with a fork until smooth; cover and microwave for 1-1/2 minutes or until heated through. Add cocoa, butter and vanilla. (Mixture will be thick.) Slowly stir in sugar; add nuts. Press mixture into a 9-in. square pan coated with cooking spray. Cover and refrigerate until firm. Cut into 1-in. pieces.

Nutrition Facts : Calories 76 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 20mg sodium, Carbohydrate 13g carbohydrate, Fiber 1g fiber), Protein 1g protein.

MOLTEN CHOCOLATE SURPRISE



Molten Chocolate Surprise image

It's what's on the inside that counts, especially when we're talking this ooey-gooey, chocolate dessert. Our version is surprisingly easy to whip up at home.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 12 servings

Number Of Ingredients 8

1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate
1/2 cup butter or margarine
2 whole eggs
2 egg yolks
1 cup powdered sugar
1/3 cup flour
12 chocolate chip cookies (2 inch)
1/2 cup thawed COOL WHIP Whipped Topping

Steps:

  • Heat oven to 425°F.
  • Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Beat whole eggs, yolks, sugar and flour with whisk until blended. Gradually beat into chocolate mixture.
  • Line 12 muffin pan cups with paper liners; spray with cooking spray. Place 1 cookie, upside-down, in each cup; cover with batter.
  • Bake 8 min. or until cakes are firm around edges but still soft in centers. Cool in pan 1 min. Carefully remove cakes from pan. Invert into dessert dishes; remove paper liners. Serve desserts topped with COOL WHIP.

Nutrition Facts : Calories 250, Fat 15 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 80 mg, Sodium 120 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

CHOCOLATE FROSTING FOR SURPRISE COOKIES



Chocolate Frosting for Surprise Cookies image

Use this frosting with Surprise Cookies.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 1 cup

Number Of Ingredients 5

2 cups confectioners' sugar
4 tablespoons (1/2 stick) unsalted butter, melted and cooled
1/4 cup cocoa powder
1/4 cup milk
1/4 teaspoon pure vanilla extract

Steps:

  • Place confectioners' sugar in a medium bowl. Whisk in butter and cocoa powder. Add milk and vanilla, and whisk until well combined.

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From cakesmania.net


CHOCOLATE SURPRISE CUPCAKES - SHE LOVES BISCOTTI
2014-10-02 Place cupcake liners in muffin tins. In a medium bowl,combine the rest of the ingredients. Beat together with a whisk or fork until smooth (2-3 minutes). Separate 1/2 of the batter equally among the muffin tins. Place 1 tablespoon of the cheese mixture over the batter. Top with the remaining cupcake batter.
From shelovesbiscotti.com


CHOCOLATE SURPRISE COOKIES - COOKIE MADNESS
2010-07-31 Chocolate Surprise Cookies. Preheat oven to 375 degrees. Mix the flour, cocoa powder, baking soda, and salt together and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 2 minutes. Add egg, milk, and vanilla, and beat until well combined.
From cookiemadness.net


CHOCOLATE SURPRISE CAKE | MRFOOD.COM
Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray. In a large bowl, combine cake mix, root beer, eggs, and oil; beat 1 to 2 minutes, or until well blended. Spread batter in baking dish. Sprinkle chocolate chips, butterscotch chips, and coconut over top. Bake 30 to 35 minutes, or until toothpick inserted in center ...
From mrfood.com


CHOCOLATE MILKSHAKE OVERLOAD RECIPE | RECIPES.NET
2022-03-24 In a blender, combine milk, ice cream, chocolate syrup, chocolate drink mix, ice cubes and chocolate chips. Blend until smooth. Pour into glasses and serve. Blend until smooth. Pour into glasses and serve.
From recipes.net


LINDOR SURPRISE CHOCOLATE CUPCAKES RECIPE FROM LINDT CANADA
Step 6. Bake for 20 to 25 minutes or until a cake tester inserted into the centre of the cake comes out clean. While still warm, press an unwrapped LINDOR Milk Chocolate Truffle into the centre of …
From lindt.ca


BEST CHOCO-BERRY SURPRISE CAKE RECIPE - WOMAN'S DAY
2021-05-21 Add to blender or food processor and puree until smooth. Set aside. using electric mixer, beat butter to soften. Sift in half of confectioners' sugar and …
From womansday.com


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