Walking Chocolate Cherry Cheesecake Snack Bags Recipes

WALKING STRAWBERRY SHORTCAKE SNACK BAGS

Steps:

• Open the cookie bags and fold the tops of the bags over the sides.
• Combine the chopped strawberries and honey in a medium bowl. Divide the mixture among the cookie bags, topping the cookies without stirring in the topping. Seal each bag with a paper clip. Refrigerate at least 8 hours and up to overnight. Top with whipped cream and sliced strawberries before serving.

WALKING CHOCOLATE-PEANUT BUTTER SNACK BAGS

Steps:

• Open the cookie bags and fold the tops of the bags over the sides.
• Add the chocolate pudding to a medium bowl and fold in the whipped cream. Fold in the cookies, then divide the mixture among the cookie bags. Seal each bag with a paper clip. Refrigerate at least 8 hours and up to overnight. Top with chopped peanuts and chocolate syrup before serving.

DARK CHOCOLATE AND CHERRY CHEESECAKE GALETTE

Steps:

• Pulse the flour, sugar and salt in a food processor until combined. Add the butter and pulse until it resembles coarse meal mixed with pea-size bits of butter, 10 to 15 times. Add the egg mixture and pulse until the dough just starts to come together, about 10 times. Turn the dough out onto a piece of plastic wrap, using the plastic to help form it into a disk. Wrap tightly and refrigerate until chilled, at least 1 hour or up to overnight.
• Whisk together the cream cheese, sugar, vanilla, egg yolk and salt in a medium bowl until smooth. Cover with plastic wrap and chill in the refrigerator, about 45 minutes. Toss the cherries with the sugar, almond extract and lemon juice and set aside.
• Position a rack in the center of the oven and place a rimmed baking sheet on it. Preheat the oven to 375 degrees F.
• Sprinkle the dough lightly with flour on both sides and roll out on a lightly floured surface into a 12-inch round that is about 1/8-inch thick. Transfer the dough to a piece of parchment and place on an inverted baking sheet.
• Spread the cream cheese mixture over the center of the dough, leaving a 2-inch border on all sides. Sprinkle the chopped chocolate over the cream cheese and top with the cherries. Fold the edges of the dough over the filling, pleating as needed. Brush the crust with the egg white and sprinkle with coarse sugar. Refrigerate for 15 minutes.
• Slide the galette and parchment paper onto the preheated baking sheet and bake until the crust is golden and the filling is bubbling, about 40 minutes. Transfer the baking sheet to a wire rack to cool slightly before serving, about 30 minutes.