CHOCOLATE-PRETZEL CEREAL TREATS
Use chocolate cereal for these marshmallow-bound treats and stir in crushed pretzels. Drizzle with chocolate and chill before serving.
Provided by Food Network Kitchen
Time 1h15m
Yield makes about 24 bars
Number Of Ingredients 8
Steps:
- Line a 9-by-13-inch baking dish with aluminum foil leaving a 2-inch overhang on the two short ends. Lightly coat the foil with butter.
- Melt the butter in a large pot set over medium heat. Add the marshmallows and cook, stirring occasionally, until the marshmallows melt, about 5 minutes. Remove from the heat and stir in the vanilla and a pinch of salt and then the cereal and pretzels until well mixed. Transfer to the prepared baking dish and press into an even layer. Set aside at room temperature until cooled and firm, about 30 minutes.
- Melt the chocolate and coconut oil together in a small microwave safe bowl for 30-second increments in the microwave, stirring, until smooth. Drizzle over the bars, cover and refrigerate until the chocolate hardens, about 15 minutes. Cut into bars.
CHOCOLATE OVERNIGHT OATS
Get kids in the kitchen to make these chocolate overnight oats for breakfast. We've listed all the equipment they'll need to make the recipe
Provided by Cassie Best
Categories Breakfast
Time 15m
Number Of Ingredients 13
Steps:
- Before you get started, take a look at our weighing and measuring skills guide. If you have digital scales, place one of the jars, bowls or containers on the scales and reset to zero. Weigh 40g oats into the jar, then repeat with the second jar.
- Fill a tablespoon measure right to the top with yogurt, add it to one of the jars and repeat in the same jar (so you've added a total of 2 tbsp yogurt). Repeat with the second jar.
- Fill a teaspoon measure right to the top with cocoa powder and use a cutlery knife to swipe across the top of the spoon, knocking any excess cocoa back into its container. Tip the cocoa into one of the jars, then repeat with the second jar.
- Rinse the teaspoon measure under warm water to wash off the cocoa powder, then use it to measure a teaspoon of honey or maple syrup. Add this to one of the jars, then repeat with the second jar.
- Slowly measure 300ml milk into a jug, then pour roughly half of the milk into one jar and the rest into the second - you can estimate this rather than weighing again.
- Stir each of the jars well until the ingredients are combined and the mixture is chocolatey brown. Top each jar with a drizzle of honey and 4 raspberries, then chill overnight to enjoy for breakfast the next day.
Nutrition Facts : Calories 331 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 19 grams sugar, Fiber 4 grams fiber, Protein 15 grams protein, Sodium 0.33 milligram of sodium
CHOCOLATE PEANUT TREATS
When I was in high school, I took these sweet and crunchy squares to bake sales- and they were the first to sell out. I still make them for family and friends who love the classic combination of chocolate and peanut butter. -Christy Asher, Colorado Springs, Colorado
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 2 dozen.
Number Of Ingredients 5
Steps:
- In a bowl, combine cracker crumbs and butter. Stir in sugar and peanut butter. Press into a greased 8-in. square pan. , In a microwave or double boiler, melt the chocolate chips and stir until smooth. Spread over peanut butter layer. Chill 30 minutes; cut into squares. Chill until firm, about 30 minutes longer. Store in the refrigerator.
Nutrition Facts : Calories 148 calories, Fat 9g fat (4g saturated fat), Cholesterol 10mg cholesterol, Sodium 81mg sodium, Carbohydrate 18g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.
OUTRAGEOUS CHOCOLATE COOKIES
Don't bake these rich double-chocolate cookies to a crisp; they are meant to be soft and chewy.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 45m
Yield Makes 2 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring between each, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt.
- In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks.
- Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on baking sheets 10 minutes; transfer to a wire rack to cool completely.
CHOCOLATE RICE KRISPIES TREATS
Make and share this Chocolate Rice Krispies Treats recipe from Food.com.
Provided by tazdevilfan
Categories Dessert
Time 5m
Yield 18-24 serving(s)
Number Of Ingredients 4
Steps:
- Butter a 9x13x2 inch dish.
- Microwave butter, marshmallows, and chocolate chips on high for 2-3 minutes. Stir.
- Add Rice Krispies. Mix well.
- Spread into dish.
- Chill, then cut into squares.
3-MINUTE MOLTEN DOUBLE CHOCOLATE MUG CAKE
Jessie Sheehan's easy 3-minute chocolate mug cake recipe is rich, tender, and moist, with a soft center reminiscent of a molten lava cake.
Provided by Jessie Sheehan
Time 3m
Yield Yield: 1 mug cake
Number Of Ingredients 11
Steps:
- Stir together the oil and sugar in a 12- or 14- ounce ceramic, microwave- safe mug, using a fork. Stir in the egg yolk and vanilla, and then the sour cream. Stir in the baking powder and salt, and then the flour and cocoa powder.
- Stir in the chocolate chips and microwave on high for 1 to 2 minutes, depending on your microwave (in my microwave, 1 ½ minutes is just about golden). The cake is done when it rises above the edge of the mug (or close to it) and its top looks glossy and set, but not wet.
- Let cool briefly- it will collapse-sorry, but true. The center will be more molten-like than cake-like, very soft, and very hot-be careful! Enjoy ASAP with vanilla ice cream.
RICE KRISPIES TREATS WITH CHOCOLATE AND PRETZELS
Marshmallow treats can skew saccharine, but this slightly more sophisticated version embraces the salty as much as it does the sugary. Sweet marshmallows and chocolate are balanced by plenty of salt: in the butter, on the pretzels and in the flaky sea salt finish. Butter-flavored pretzels ("butter snaps") have a delicate crunch and a creamy note that work well in this recipe, but any small, thin pretzels are also good. You'll want to use chopped chocolate here instead of chips: They melt faster, so you end up with smeared chocolate bits instead of distinctive chunks.
Provided by Genevieve Ko
Categories easy, quick, snack, cookies and bars, dessert
Time 15m
Yield 12 to 36 treats
Number Of Ingredients 7
Steps:
- Line the bottom and sides of a 9-inch square baking pan with foil, leaving a 1-inch overhang on all sides, then coat with nonstick cooking spray.
- Melt the butter in a large saucepan over medium-low heat. Add the marshmallows and stir with a sturdy silicone spatula until smooth and melted, about 3 minutes.
- Remove from the heat, add the cereal and pretzels, and stir until evenly coated. Immediately scrape the mixture into the prepared pan. Using the spatula, press the mixture to evenly cover the bottom of the pan. Working quickly (you want the cereal mixture to still be quite warm so the chocolate will melt a bit and adhere to the the surface), sprinkle the chopped chocolate on top. Press the mixture with the chocolate into a flat, even layer in the pan. Sprinkle with flaky sea salt.
- Cool to room temperature in the pan on a rack. Lift out of the pan using the foil and cut into squares. Serve immediately or transfer to an airtight container.
Nutrition Facts : @context http, Calories 296, UnsaturatedFat 9 grams, Carbohydrate 14 grams, Fat 27 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 17 grams, Sodium 36 milligrams, Sugar 9 grams, TransFat 1 gram
FROZEN CHOCOLATE MONKEY TREATS
Everyone needs a fun, friendly way for kids to play with food. These rich bites are nutty and yummy. Just coat bananas in chocolate and dip them into peanuts, sprinkles or coconut. -Susan Hein, Burlington, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 1-1/2 dozen.
Number Of Ingredients 4
Steps:
- Cut each banana crosswise into 6 pieces (about 1 in. thick). Insert a toothpick into each piece; transfer to a waxed paper-lined baking sheet. Freeze until completely firm, about 1 hour., In a microwave, melt chocolate and shortening; stir until smooth. Dip banana pieces in chocolate mixture; allow excess to drip off. Dip in toppings as desired; return to baking sheet. Freeze at least 30 minutes before serving.
Nutrition Facts : Calories 72 calories, Fat 4g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
CHOCOLATE TOFFEE GRAHAM TREATS
These are delicious and easy (only 5 ingredients)! If you like toffee bars like Heath or Skor, then you will enjoy these treats.
Provided by Karen..
Categories Bar Cookie
Time 25m
Yield 22 treats
Number Of Ingredients 5
Steps:
- Preheat oven to 350*.
- Arrange graham crackers in a single layer in a 15 x 10 baking sheet.
- Combine butter and sugar in saucepan and bring to a boil over medium heat, stirring constantly until butter melts; then boil 2 minutes.
- Remove from heat and stir in pecans.
- Pour mixture evenly over crackers and spread carefully to edge of pan, covering crackers completely.
- Bake for 10 minutes.
- Remove from oven and sprinkle evenly with chocolate chips; when chips melt, smooth evenly to cover top.
- Cool in pan for 5 minutes; carefully separate and transfer squares to a wax paper lined cookie sheet.
- Refrigerate until chocolate hardens.
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73 CHOCOLATE DESSERT RECIPES TO TRY - PUREWOW
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Author Katherine Gillen
- Three-Ingredient Chocolate Truffles. These decadent bites come together with just chocolate, cocoa powder and heavy cream. Since there aren’t many ingredients, choose a higher-quality chocolate (like discs or a favorite bar) instead of chocolate chips, which often contain stabilizers.
- Chocolate Glazed Espresso Cheesecake. If you ask us, chocolate and coffee go together like peanut butter and jelly. This cheesecake is extra tall and rich, and while it does require a water bath to bake, the results are so worth it.
- Chocolate ‘High-Ratio’ Sheet Cake. What the heck is “high ratio”? That’s baker’s lingo for the higher ratio of sugar in the recipe, which yields a tender, moist crumb that’s light as air (and in this case, ultra-chocolatey).
- Easy Chocolate Marshmallow Cups. These cuties look like they came from a bakery but are so simple to DIY. The chocolate coating gets its snap from coconut oil instead of tempering—ingenious, if you ask us.
- Chocolate-Peppermint Linzer Cookies. These sandwiches have cookie texture, brownie flavor and plenty of sweet, minty filling. Even better, the pink color comes from peppermint candies instead of food dye.
- Gluten-Free Super-Moist Chocolate Cake. Here’s official proof that gluten-free desserts can be just as delicious as their gluten-full counterparts. A kitchen scale will be your BFF here, since weight measurements are more accurate than volume, and accuracy is key.
- Chocolate-Stuffed Brownie Bites. Deeply chocolatey brownie batter meets chocolate candies meets mini dessert. Pinch us, we must be dreaming.
- Mexican Hot Chocolate Cookies. These cookies are intensely fudgy, of course, but they also have a spicy twist. They’re rolled in cayenne-spiked cinnamon sugar for a bit of heat that’s reminiscent of cinnamon candies.
- Chocolate Skillet Cake. Layer cakes always bring the oohs and ahhs, but you can’t beat the simple pleasure of diving into a molten skillet of chocolate cake with a spoon.
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