Nutty Boozy Chocolate Surprise Recipes

BOOZY CHOCOLATE-HAZELNUT MILKSHAKE

Steps:

• Add the chocolate-hazelnut spread, milk, hazelnut liqueur and ice cream to a blender and process until thick and creamy. Pour into chilled milkshake glasses and top with whipped cream.

NUTTY BOOZY CHOCOLATE SURPRISE

Steps:

• TO MAKE CHOCOLATE DOME.
• Melt chocolate in a double-boiler.
• Rinse a balloon clean.
• Inflate the balloon.
• Dip the ballon into a bowl of chocolate.
• Set balloon in a small cup, place in frig, and allow the chocolate to harden.
• Carefully cut the exposed balloon, deflate and remove.
• TO MAKE CHOCOLATE SYRUP.
• Boil heavy cream, dark chocolate, hazelnut cocoa spread, and hazelnut liqueur in a small pan.
• Place crushed hazelnuts on a plate.
• Add a scoop of vanilla ice cream on top.
• Cut hazelnut candy in half and set next to ice cream.
• Place dome over.
• Pour warm/hot chocolate syrup over the dome.

BOOZY CHOCOLATE SPREAD RECIPE BY TASTY

Steps:

• Preheat the oven to 180°C (350°F).
• In a single layer, bake the hazelnuts for 20 minutes.
• Wrap the hazelnuts in a clean towel and rub vigorously for a few minutes to remove the skins.
• Pour the hazelnuts into a food processor (discarding the skins) and blend on high.
• Slowly add the Irish cream liqueur and the double cream.
• Take off the lid and add the icing sugar, cocoa powder, and melted chocolate, then blend again until smooth. (Unless you have a very good quality food processor, there will be little bits in there - which simply add texture!)
• Transfer into your favourite jar, where it will keep in the fridge for up to 2 weeks!
• Spread on crusty bread and crepes, or stir 1 heaped tablespoon into 250 millilitres (1 cup) of warm milk for an indulgent hot chocolate!
• Enjoy!

THE REALTOR'S CHOCOLATE SURPRISE

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.

CHOCOLATE BRITTLE SURPRISE

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.

NUTTY PUDDING SURPRISE

Steps:

• Preheat oven to 350 F degrees F. Spray a 9x13 inch baking dish with cooking spray.
• In a mixing bowl, mix the crust ingredients (nuts, white sugar, flour and butter) together and press the mixture into the prepared baking dish. Bake for 20 minutes.
• Prepare the vanilla pudding using half of the milk.
• Prepare the chocolate pudding using the remaining milk.
• In another mixing bowl, combine the cream cheese, powdered sugar and one cup of whipped cream. Mix until light and fluffy.
• Into the cooled pie crust, spread the cream cheese mixture over the crust evenly. Top with the chocolate pudding over the cream cheese and then add the vanilla pudding. Spread the remaining whipped cream over the pudding mixture and sprinkle with the chocolate shavings.
• Refrigerate for a minimum of two hours. Serve on chilled plates.

CHOCOLATE SURPRISE

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.

CHOCOLATE NUTTY CRISPY TREATS

Steps:

• Mix corn syrup and sugar in a saucepan over medium heat until bubbling, about 5 minutes. Remove from heat; stir in chocolate chips and almond butter until melted.
• Put rice cereal in a large bowl; mix in almond-chocolate mixture. Pour cereal mixture into a 9x13-inch baking dish; cool for 1 hour before serving.