Chocolate Triangles Recipe Recipe Cards

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CHOCOLATE-FILLED FILO TRIANGLES



Chocolate-Filled Filo Triangles image

Provided by Food Network

Categories     dessert

Time 25m

Yield 8 servings

Number Of Ingredients 4

6 ounces bittersweet chocolate
1/2 cup granulated sugar
8 sheets filo, defrosted
8 tablespoons (1 stick) unsalted butter, melted

Steps:

  • Break up 4 ounces of chocolate into 1/2-ounce pieces. Set aside.
  • In a food processor, finely grind the remaining chocolate with the sugar.
  • Lay 8 sheets of filo out on top of each other.
  • Place one sheet lengthwise on the work surface. Keep the remaining sheets covered with a damp towel.
  • Brush the sheet with some melted butter. Sprinkle with 1 1/2 tablespoons of the sugar mixture. Place a second sheet over the sugared sheet. Butter the second sheet and sprinkle with the sugar mixture. Add 2 more sheets, buttering and sprinkling between each.Cut the filo horizontally into 4 even strips. Starting at the left side of one of the strips, place a 1/2-ounce piece of chocolate 2 inches from the end. Fold the filo that is to the left of the piece of chocolate over the chocolate toward the back side of the strip, making a 3-inch triangle. The left end of the filo should be even with the back edge. Fold the piece of chocolate to the right, over itself, retaining the triangular shape. Fold the chocolate piece toward the front edge of the strip. Continue wrapping the chocolate, alternating the direction with each fold, until you get to the end. (It is like folding a flag.) Wrap the other strips in the same manner.
  • With the remaining sheets, make 4 more chocolate-filled triangles.
  • Preheat the oven to 350 degrees. Place the triangles on the baking sheet. Bake until golden brown, about 10 minutes. Serve warm.

CHOCOLATE RASPBERRY TRIANGLES



Chocolate Raspberry Triangles image

I found this recipe on the back of a bag of all purpose flour. These are very good and easy to make. The sweetness of the raspberries and the richness of the chocolate were a hit with our tailgating crowd.

Provided by Foodie61

Categories     Bar Cookie

Time 50m

Yield 18 serving(s)

Number Of Ingredients 7

1 1/2 cups flour
3/4 cup sugar
3/4 cup butter, softened
1 (10 ounce) box frozen raspberries in light syrup, thawed & undrained
1/4 cup orange juice
1 tablespoon cornstarch
3/4 cup mini chocolate chip

Steps:

  • Heat oven to 350.
  • In medium bowl mix flour, sugar & butter with a spoon. In the bottom of an ungreased 9 X 13 pan, press the dough evenly. Bake for 15 minutes.
  • In a 1 quart saucepan mix the raspberries, orange juice & cornstarh. Heat to boiling stirring constantly. Boil and stir 1 minute. Cool for 10 minutes.
  • Sprinkle chocolate chips over the crust and carefully spread the raspberry mixture over the chocolate chips.
  • Return to oven and bake about 20 minutes or until raspberry mixture is set.
  • Refrigerate about 1 hour or until chocolate is firm. Cut into triangles.

Nutrition Facts : Calories 192, Fat 10, SaturatedFat 6.2, Cholesterol 20.3, Sodium 55.7, Carbohydrate 25.7, Fiber 1.4, Sugar 16, Protein 1.6

PEANUT BUTTER-CHOCOLATE BARK TRIANGLES



Peanut Butter-Chocolate Bark Triangles image

Categories     Candy     Chocolate     Nut     Dessert     Christmas     Winter     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 40 pieces

Number Of Ingredients 6

10 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
6 ounces good-quality white chocolate (such as Lindt or Baker's), coarsely chopped
1/2 cup creamy peanut butter (do not use old-fashioned style or freshly ground)
1/3 cup chopped lightly salted cocktail peanuts
1 3/4 cups chopped peanut brittle (about 8 ounces)
8 ounces good-quality milk chocolate (such as Ghirardelli), coarsely chopped

Steps:

  • Turn large baking sheet upside down. Cover tightly with foil. Mark 12x9-inch rectangle on foil. Stir bittersweet chocolate in medium metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until mixture is melted and candy thermometer registers 115°F. Remove from over water. Spoon 2 tablespoons melted chocolate into small metal bowl; set aside. Pour remaining melted chocolate onto marked rectangle on foil. Using icing spatula, spread chocolate to fill rectangle. Refrigerate while making peanut butter filling.
  • Stir chopped white chocolate and peanut butter constantly in heavy medium saucepan over medium-low heat until mixture is melted and smooth. Remove from heat. Mix in chopped nuts. Cool mixture to barely lukewarm, about 10 minutes. Pour over bittersweet chocolate. Working quickly, spread to coat bittersweet chocolate completely. Sprinkle with 3/4 cup chopped brittle. Chill until very firm, about 20 minutes.
  • Stir milk chocolate in medium metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until chocolate is melted and candy thermometer registers 115°F. Remove from over water. Pour chocolate over brittle, spreading quickly to cover. Sprinkle with 1 cup brittle. Rewarm reserved 2 tablespoons bittersweet chocolate over simmering water, stirring until warm. Dip spoon in chocolate and drizzle lines over brittle. Chill bark until firm enough to cut, about 20 minutes.
  • Lift foil with bark onto work surface. Cut crosswise into 5 approximately 2-inch-wide strips. Cut each strip crosswise into 4 sections and diagonally into 2 triangles. (Can be made 2 weeks ahead. Chill in airtight container. Let stand at room temperature at least 30 minutes and up to 1 hour before serving.)

DOUBLE CHOCOLATE TRUFFLE TRIANGLES



Double Chocolate Truffle Triangles image

Twenty minutes is all it takes to prep these gift-worthy Double Chocolate Truffle Triangles. No baking and no candy thermometer required!

Provided by My Food and Family

Categories     Recipes

Time 3h20m

Yield Makes 9 servings, 2 triangles each.

Number Of Ingredients 4

2 Tbsp. whipping cream
1-1/2 pkg. (4 oz. each) BAKER'S White Chocolate (6 oz.)
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, divided
1/4 cup coarsely chopped almonds, Pecans or Walnuts

Steps:

  • Place whipping cream and white chocolate in microwavable bowl. Microwave on MEDIUM (50%) for 2 minutes; stir until chocolate is completely melted. Set aside.
  • Microwave 7 of the squares of semi-sweet chocolate in microwavable bowl for 3 minutes; stir until completely melted. Line bottom of 8-inch square pan with wax paper. Spread the melted semi-sweet chocolate into a thin layer on wax paper. Freeze 5 minutes.
  • Spread white chocolate mixture evenly over semi-sweet chocolate layer. Sprinkle with almonds. Melt remaining square of semi-sweet chocolate as directed on package; drizzle over chocolate layers in pan.
  • Refrigerate 3 hours or until firm. Let stand at room temperature for 15 minutes before cutting into 9 squares; cut each square diagonally in half to form 2 triangles. Store in airtight container in refrigerator up to 2 weeks.

Nutrition Facts : Calories 270, Fat 17 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 10 mg, Sodium 20 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g

BANANA AND CHOCOLATE TRIANGLES



Banana and Chocolate Triangles image

Crisp triangles of phyllo dough stuffed with a sweet filling of bananas and chocolate are delicious for dessert or as a snack.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 40m

Number Of Ingredients 5

6 phyllo sheets
3 to 4 tablespoons unsalted butter
2 bananas, sliced 1/2 inch thick
2 teaspoons sugar, plus more for sprinkling between phyllo layers
1 ounce chocolate chunks, chopped

Steps:

  • Preheat oven to 425 degrees. Thaw phyllo sheets; melt butter. In a bowl, combine bananas, sugar, and chocolate.
  • Lay 1 phyllo sheet on a clean work surface. Brush with butter; sprinkle with sugar. Top with another sheet. Repeat with remaining phyllo, brushing each sheet with melted butter as you stack them.
  • Form 4 triangles: Cut dough into strips with a sharp knife; place filling at one end, leaving one corner empty. Fold corner of dough over filling. Continue folding, alternating corners, making sure no filling spills out the sides. When you reach the end, trim excess dough from triangle with knife. Brush surface with butter.
  • Bake on a baking sheet until golden brown, 10 to 15 minutes. Cool slightly; serve.

CHOCOLATE CHEESECAKE TRIANGLES



Chocolate Cheesecake Triangles image

I love this tasty twist on traditional cheesecake. The creamy, chocolaty triangles are served with a luscious raspberry sauce for an easy, eye-catching dessert.-Pat Habiger, Spearville, Kansas

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 16 servings.

Number Of Ingredients 13

1-1/4 cups chocolate wafer crumbs
1/3 cup butter, melted
3 tablespoons plus 1/2 cup sugar, divided
2 packages (8 ounces each) cream cheese, softened
2 tablespoons all-purpose flour
1 can (5 ounces) evaporated milk
1 large egg
2 teaspoons vanilla extract
1 cup semisweet chocolate chips, melted
RASPBERRY SAUCE:
1 package (10 ounces) frozen sweetened raspberries, thawed and undrained
1 teaspoon cornstarch
2 tablespoons cold water

Steps:

  • Line the bottom and sides of a 9-in. square baking pan with heavy-duty foil. In a small bowl, combine the wafer crumbs, butter and 3 tablespoons sugar; press onto the bottom of prepared pan., In a large bowl, beat the cream cheese, flour and remaining sugar until smooth. Beat in milk. Add egg; beat on low speed just until combined. Stir in vanilla., In another bowl, combine 3/4 cup cream cheese mixture and melted chocolate; set aside. Pour remaining cream cheese mixture over crust. Top with spoonfuls of chocolate mixture; cut through batter with a knife to swirl. Bake at 325° for 35-40 minutes or until center is almost set. Cool on a wire rack. Refrigerate until chilled., Meanwhile, for sauce, place raspberries in a blender; cover and process until well blended. Press through a sieve over a small saucepan. Discard seeds. Combine cornstarch and water; stir into raspberry juice. Bring to a boil. Cook and stir for 2 minutes or until thickened. Refrigerate until serving., Using foil, lift cheesecake out of pan; discard foil. Cut into four squares; cut each square diagonally into four triangles. Serve with sauce.

Nutrition Facts : Calories 294 calories, Fat 19g fat (11g saturated fat), Cholesterol 57mg cholesterol, Sodium 176mg sodium, Carbohydrate 29g carbohydrate (22g sugars, Fiber 2g fiber), Protein 4g protein.

CHOCOLATE RASPBERRY TRIANGLES



Chocolate Raspberry Triangles image

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

1 1/2 cups Gold Medal™ all-purpose flour
3/4 cup sugar
3/4 cup butter or margarine, softened
1 package (10 oz) frozen raspberries in syrup, thawed and drained
1/4 cup orange juice
1 tablespoon cornstarch
3/4 cup miniature semisweet chocolate chips

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

BANANA AND CHOCOLATE TRIANGLES



Banana and Chocolate Triangles image

Make and share this Banana and Chocolate Triangles recipe from Food.com.

Provided by Chef mariajane

Categories     Low Protein

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

6 phyllo pastry sheets
3 -4 tablespoons unsalted butter, melted
2 bananas, sliced 1/2 inch thick
2 teaspoons sugar
1 ounce semisweet chocolate chunk, chopped

Steps:

  • Preheat oven to 425°F.
  • Thaw 6 phyllo sheets; melt unsalted butter. In a bowl, bananas, sugar and chocolate chunks.
  • Lay 1 phyllo sheet on a clean work surface. Brush with butter; sprinkle with sugar. Top with another sheet. Repeat with remaining phyllo.
  • Forming Triagles; Brush each sheet with melted butter as you stack them. Cut into strips with a sharp knife. Place filling at one end, leaving one corner empty (bottom left). Fold corner of dough over filling (left). Continue folding, alternating corners, making sure no filling spills out the sides. When you reach the end, (top right), trim excess dough from triangle with knife. Brush with butter.
  • Bake in a baking sheet until golden brown, 10-15 minutes. Cool slightly, serve.

Nutrition Facts : Calories 259.2, Fat 12.4, SaturatedFat 7.1, Cholesterol 23.1, Sodium 139.6, Carbohydrate 35.3, Fiber 2.5, Sugar 13.2, Protein 3.1

NO-BAKE CHOCOLATE COOKIE TRIANGLES



No-Bake Chocolate Cookie Triangles image

When you need a special treat but time is short, try these no-bake bars. They take only a few minutes to make. They are rich, chocolaty and so good. -Linda Stemen, Monroeville, Indiana

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 32 cookies.

Number Of Ingredients 4

3/4 cup butter, cubed
8 ounces semisweet chocolate, chopped
20 vanilla wafers, coarsely crushed
1/2 cup chopped pecans

Steps:

  • In a microwave, melt butter and chocolate; stir until smooth. Cool slightly. Stir in wafer crumbs and pecans. Transfer to a greased, foil-lined 8-in. square pan. Cover and refrigerate for 2 hours or until firm., Using foil, lift chocolate out of pan. Discard foil; cut into 32 triangles. Refrigerate leftovers.

Nutrition Facts :

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