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Brown Sugar Chocolate Chip Bars

Brown Sugar Chocolate Chip Bars Recipe


  • 40 Saltine crackers (one sleeve about)
  • 1 Cup salted butter (don’t substitute)
  • 1 Cup brown sugar
  • 1 12 ounce package of chocolate chips
  • 5-6 Heath bars, crunched up for topping


1) Line a rimmed baking sheet with foil.

2) Then layer in crackers. Make sure that they don’t overlap.

3) Melt the butter in a saucepan and then stir in the brown sugar. Once it starts bubbling, turn the heat to medium-low and simmer for 3 minutes. Stir continuously or it might burn.

4) Once it has simmered for a few minutes, pour it straight on the crackers. Try to get it kind of even, but don’t worry about covering everything.

5) Next, stick your baking sheet in the oven at 325 degrees for 5-10 minutes. The original recipe called for 5 minutes, but mine took 10. Basically, you want the caramel to spread out nicely over the crackers. It should bubble a bit.

6) When you take it out of the oven, pour the chocolate chips on the tray right away. The residual heat from the oven will be more than enough to melt the chocolate. Let it sit for 5 minutes to melt.

7) Meanwhile, crumble up some heath bars.

8) After 5 minutes, use a spatula to spread out the chocolate and make the chips flat. Then sprinkle on the Heath pieces.

9) Then just stick this whole thing in the freezer! You have to make sure you give this stuff time to freeze solid. I let mine sit for about 4 hours in there and that was more than enough time.

10) Then take it out and if the brickle is rock hard, flip it over and peel of the foil which should come off in one full sheet!

11) Then just bust the stuff up! Take out some aggression! One note though… make sure you take the foil off before you break it up. That is, unless your idea of a good time is peeling hundreds of tiny foil pieces off of candy.

12) Store this stuff in the freezer. It will keep for a month.

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Homemade Thin Mints (no-bake, vegan)

Homemade Thin Mints (no-bake, vegan)


18 Ritz Crackers ( Ritz are accidentally vegan)
1 cup semi-sweet chocolate chips, melted
1 tablespoon vegetable shortening, optional but recommended
3/4 teaspoon peppermint extract* (see notes below)
Prepare a baking sheet by lining it with parchment paper or wax paper; set aside. Clear out a spot in your refrigerator or freezer to accommodate baking sheet.
In a shallow microwave-safe bowl, combine chocolate chips and shortening (the shortening helps the chocolate stay smooth when using it for dipping; it prevents that thick and gloppy, chocolate getting hard before you want it to phenomenon) and heat for 1 minute on high power to melt. Stir and heat in 10 to 15 second bursts until chocolate can be stirred very smooth.
To the melted chocolate add 1/2 teaspoon peppermint extract* and stir. If you prefer it mintier, add another 1/4 teaspoon. I used 3/4 teaspoon in total, but because all brands and taste preferences differ, taste your chocolate and add peppermint to taste. *Note: Mint extract is much, much more potent than vanilla extract; 1 teaspoon of mint extract has an extreme amount of potency compared with 1 teaspoon vanilla extract. You cannot un-do mint once added so be very, very careful to not over-do it and end up with a bottle of Listerine-tasting food. There are different kinds of mint extracts available and are labeled as “mint, “peppermint”, “spearmint” and more. For this recipe I used store-brand (Kroger/Ralph’s) “peppermint extract” sold in a small 1 ounce bottle. Select the version of “mint” you think sounds best as not all types are available in all areas.
Add 1 cracker to the chocolate, coat it, and remove it by lightly scooping it up from the underside with a fork, allowing excess chocolate to drain off through fork tines. Place cracker on parchment and repeat with all remaining crackers. If necessary, re-heat the chocolate in 10 to 15 second bursts if it starts getting too firm for smooth dipping. After all crackers have been dipped, place baking sheet in refrigerator. Although these will solidify at room temperature, the shortening in the chocolate lengthens the amount of time that will take; the fridge or freezer helps speed it up. Store extra Thin Mints in an airtight container in the refrigerator for many weeks. In the freezer, I estimate that these could be kept for 3 to 6 months successfully.

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Easy Baked S’Mores Bars Recipe


  • ½ cup butter, room temperature
  • ¼ cup brown sugar
  • ½ cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 and ⅓ cups flour
  • ¾ cup graham cracker crumbs
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 2 king-sized milk chocolate bars
  • 1 and ½ cups marshmallow fluff


  1. Preheat oven to 350 degrees.
  2. Cream butter, brown sugar, sugar, egg, and vanilla together in a large bowl. In a separate bowl, stir flour, graham cracker crumbs, baking powder, and salt.
  3. Slowly incorporate dry ingredients into butter mixture.
  4. Press half of dough into a greased 9×9 pan. Set chocolate bars on top.
  5. Spread marshmallow fluff over chocolate and top with remaining dough.
  6. Bake for 30-35, or until golden.
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Flourless Peanut Butter Chocolate Chip Blondies Recipe

  • 1 cup natural creamy peanut butter (preferably organic)
  • ⅓ cup honey
  • 1 whole egg
  • ¼ teaspoon sea salt (*if using unsalted peanut butter)
  • ½ teaspoon baking soda
  • ½ cup dark chocolate chips
  1. Preheat oven to 350F and grease an 8″ square pan with butter or coconut oil.
  2. In a small bowl, mix the peanut butter, honey, egg, salt and baking soda until well combined, then fold in the chocolate chips.
  3. Pour the batter into the greased pan, and use a spatula to smooth the top.
  4. Bake at 350F for 20-25 minutes, or until the top is a light golden brown. (it only took 20 minutes in my oven)
  5. Let cool, then cut into squares and serve!

Original Recipe from:


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Hot Chocolate Truffles Recipe


  • 2 cups semi-sweet chocolate chips
  • 1 cup heavy cream
  • 1 tablespoon sugar
  • ¼ teaspoon salt
  • 2 teaspoons vanilla extract
  • cocoa powder, crushed candy canes, mini chocolate chips for rolling


  1. Place all ingredients in a pot and melt together on low heat until smooth. Stir constantly.
  2. Let cool in the fridge until stiff enough to scoop.
  3. Make small scoops, about 2 Tablespoons each. And place them in the freezer for and hour.
  4. Remove scoops, roll into balls.
  5. Roll in your choice of decoration. Crushed candy cane, cocoa, cinnamon, mini marshmallows. (If you try the mini marshmallows, you really have to push the marshmallows into the chocolate balls.)
  6. Wrap each ball in suran wrap and keep chilled until ready to use.
  7. When ready, drop chocolate balls into 1 ½ cups of hot milk and stir!
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Chocolate Italian Love Cake Recipe


  • 1 package chocolate cake mix (I recommend using Betty Crocker brand), and the ingredients needed to make the cake according to the package
  • 2 lbs. ricotta cheese
  • 4 eggs
  • ¾ cup sugar
  • 1 tsp. pure vanilla extract
  • 1 (5.1 oz.) package instant chocolate pudding mix
  • 1 cup cold milk
  • 8 oz. Cool Whip


  1. Preheat your oven to 350*F and spray a 9×13 inch pan with nonstick spray.
  2. In a large bowl, mix together your cake mix according to the directions on the box. Set aside.
  3. In another bow, using a hand mixer, beat together the ricotta cheese, eggs, sugar, and vanilla until smooth.
  4. *The following directions are correct. The layers switch during the baking time!
  5. Pour the cake batter into the prepared baking dish. Spread to fill the pan evenly. Once the cake batter is in place, carefully pour the cheese mixture evenly over the top of the cake batter. Spread to cover the cake batter as best as you can.
  6. Bake the cake at 350* for 1 hour. Remove from the oven and allow to cool completely before frosting.
  7. Once the cake is cool, stir the pudding mix and milk together with a whisk until combined. Carefully, fold the Cool Whip into the pudding until combined.
  8. Spread the pudding mixture over the top of the cooled cake. Cover the cake and refrigerate at least 6 hours before serving. It tastes even better the next day.
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S’mores Bars Recipe


  • 1/2 cup butter, softened
  • 1/4 cup brown sugar
  • 1/2 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 1/3 cups flour
  • 3/4 cup graham cracker crumbs (I used about 6 full graham crackers to get 3/4 cup crumbs)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 Giant Hershey’s milk chocolate bars (7 ounces each)
  • 1 jar marshmallow cream, 7 ounces


  1. Spray an 8″ baking pan with cooking spray. I also lined it with sprayed parchment paper but that is not necessary.
  2. Place graham crackers in food processor & pulse until fine crumbs. Or you can just put them in a ziploc & crush them with a rolling pin, etc. Set aside.
  3. In large mixing bowl, cream the butter and sugars with electric mixer. Add egg & vanilla & mix until combined.
  4. In a separate bowl combine flour, graham cracker crumbs, baking powder & salt. Slowly add this mixture to the butter mixture and mix until combined.
  5. Divide dough in half & press half of dough in the bottom of the prepared pan.
  6. 6. Place chocolate bars over dough, side by side. I had to cut about 1/2 inch from one of my chocolate bars for them to fit perfectly.
  7. 7. Spread the marshmallow cream over the chocolate bars.
  8. Roll out the remaining dough into an 8 inch square. I rolled it out on the inside of one of the chocolate bar wrappers and then turned it over on top of the marshmallow cream.
  9. Bake @ 350 degrees for 30 minutes, until lightly browned. Cool completely before cutting.
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Seven-Layer Velvet-Crumb Bars Recipe


Bottom Base Layer:

  • 1 1/2 cups Original Bisquick® mix
  • 1/2 cup sugar
  • 1/2 cup milk
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla
  • 1 egg
  • 1/2 to 3/4 cup semisweet chocolate chips

Remaining Six Layers:

  • 1 1/3 cups shredded coconut
  • 1 cup semisweet chocolate chips
  • 1 cup butterscotch chips
  • 1 can (14 oz) sweetened condensed milk (not evaporated)
  • 1/2 cup finely chopped pecans
  • 1/2 cup finely chopped walnuts


  1. Heat oven to 350°F. Grease 13×9-inch (3-quart) glass baking dish, or line with cooking parchment paper.
  2. In large bowl, beat Bisquick mix, sugar, milk, melted butter, vanilla and egg with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Fold in 1/2 to 3/4 cup chocolate chips. Pour into pan.
  3. Bake 20 minutes. Spread coconut over the top in an even layer. Next layer the 1 cup chocolate chips and the butterscotch chips. Evenly drizzle condensed milk all over the top. Sprinkle with chopped pecans and walnuts.
  4. Bake 10 to 15 minutes longer or until top is golden brown. Cool at room temperature at least 2 hours before cutting into bars. The bars must be cooled before you cut into them, or you will get a gooey mess.
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Amazingly Delicious Petit Fours Recipe

Petit Fours:

  • one 9″ X 13″ vanilla cake
  • 2 c. (one can) vanilla frosting
  • various liqueurs (kahlua, limoncello, vanilla vodka, frangelico, etc.) or flavored simple syrups
  • various fillings (lemon curd, jam, nutella, cream cheese mixed with sugar, etc.)

Petit Four Poured Fondant:

  • about 7-8 cups powdered sugar
  • about 3/4 – 1 c. hot water
  • 1 c. vegetable shortening (crisco)
  • 1/4 tsp. salt
  • 1 tsp. almond or clear vanilla extract
  • food coloring (optional)

1. Bake your cake. I just used a regular boxed white cake mix, in a 9″X13″ baking pan lined with nonstick foil (for easy removal). You can use your favorite white cake or pound cake recipe – or just use boxed cake mix like I did here to make it easier.
2. Allow your cake to cool. Using a cake leveler, slice off a very thin layer of cake off the top. If you have a steady hand, you can do this freehand – but I don’t – so I used my Wilton Cake Leveler.
3. Cut the cake in half vertically and horizontally – so that you end up with 4 smaller 4.5″X 6.5″ rectangular cakes. (I used each quarter to make a different flavor.) Take one of the cake quarters and using a serrated bread knife, carefully slice the cake horizontally into 3 very thin layers. (When the cakes are smaller like this, it’s easier to freehand the cake layers.)
4. You should now have 3 thin sections of cake. (You will reassemble them in just a moment.) Place the bottom layer on top of a piece of non-stick foil, and using a pastry brush – tap on about 1-2 T. worth of liqueur (limoncello in this photo). (Yes, I know the first layer of cake is not on foil in this photo – that was my mistake this time! It worked out much better for the next few flavors when I started on the foil so that I didn’t have to move the soaked cake to the foil afterwards.)
5. Spread a few tablespoons of filling over your first layer (I used lemon curd).
6. Top with the second layer and repeat. Place the final layer on top, and soak that with a little bit of liqueur also.
7. Frost the top of the cake with a thin layer of vanilla frosting, then wrap in foil and freeze overnight. (Make sure you don’t skip this step! You want the cake to be frozen so that it is easier to cut and holds together when your pour the fondant over it.) Repeat with the remaining 3 sections of cake – feel free to use other flavors and mix it up if you like.
8. The next day, take one section of cake out of the freezer, and using a clean ruler as a guide, mark off a one-inch grid pattern. Cut off the sides, then cut out the grid so that you end up with 12 one-inch squares with smooth/straight edges. Set aside the cake scraps for a snack, then re-wrap the cake squares in foil and put back in the freezer for at least another 30 minutes. Repeat with the remaining cake sections.
9. To make the poured fondant, melt the shortening in the microwave.
10. Add about 5 cups of powdered sugar, and stir to make a paste.
11. Carefully add about half of the hot water, and stir until it is almost uniform (you will have a few lumps).
12. Put the bowl back into the microwave for another 30 seconds, then add more hot water and sugar until you have a pourable consistency. (Microwave to loosen it up for a few seconds when needed.) Use a whisk to break up all the lumps and get the fondant very smooth. Add the salt and flavoring.
13. To dip your petit fours, use a dipping fork (or my “free” dipping fork – a plastic fork with the inner tines broken off). Remove one of the foil packets containing cake squares from the freezer. Place one frozen square on the fork, then hold over the bowl of fondant.
14. Use a large spoon to scoop fondant over the square – several times – making sure you coat all sides. Let the excess fondant drain off. (You will get a few crumbs in the fondant – but most will slide right off and will not show up in your final product.) Microwave for 15 seconds every so often to loosen up the fondant if it gets too thick, and whisk often. If you want to tint your fondant for a section of cake, put some of the fondant into a glass Pyrex measuring cup and stir in 1 drop of food coloring. You may have to microwave for a few seconds more often, as the smaller quantity will get thick faster.
15. Use a skewer to push the petit four off the dipping fork onto a wire rack to set. Let your Petit Fours rest on a rack (oil the rack with a little bit of vegetable oil to prevent sticking) until the coating has solidified.
16. Once your petit fours are all coated, and the fondant is set – you can decorate. You can pipe all sorts of patterns on the petit fours – but the easiest (but also elegant looking) design is just a simple drizzle in a contrasting color. I used the leftover white fondant as a drizzle over the colored petit fours (Microwave the leftover white fondant in a Ziploc bag for a few seconds and snip off a tiny bit of the plastic bag corner, then use the bag to drizzle over the surface of the Petit Fours). To make the chocolate drizzle, I just added a few teaspoons of unsweetened cocoa powder to the leftover white fondant – then put that into a Ziploc bag to use as a drizzle over the white petit fours. For the tiramisu flavored petit fours, I dusted a little bit of cocoa powder over the top and added a coffee bean. Be creative!
17. Place your petit fours into small paper cupcake liners for a more elegant presentation. Store in the refrigerator for up to 2-3 days.

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Salted Chocolate Caramel Clusters Recipe


  • 8 oz of pecan halves, toasted
  • 14 oz package of caramel candies, unwrapped
  • 1 tablespoon of milk
  • ½ teaspoon of vanilla extract
  • 12 oz package of dark chocolate pieces
  • 2 ounces of white chocolate, chopped
  • Fleur de Sel


  1. Line a baking sheet with waxed paper. Arrange pecans in a cluster of 5-6 halves
  2. In a small saucepan combine caramels, milk and vanilla. Heat and stir over medium heat until caramels are melted and mixture is smooth. Don’t let them burn! Spoon caramel over each cluster of pecans. Return saucepan to heat periodically if your mixture starts to harden before you’ve finished all your clusters. Let stand for about 30 minutes or until firm.
  3. In a medium saucepan heat and melt dark chocolate pieces over low heat until chocolate is melted and smooth. Set aside about ¼ cup of melted chocolate in a resealable plastic bag. Spoon remaining chocolate over clusters and gently spread to the edge. Let stand for about 30 minutes or until firm.
  4. Meanwhile, chop white chocolate into small pieces and melt in microwave uncovered for about 1 minute, stirring every 20 seconds. Spread white chocolate over tops of clusters.
  5. Microwave the plastic bag you reserved the dark chocolate mixture in for 20 seconds. Snip a tiny bit off one corner and drizzle over the top of each cluster.
  6. Finish by sprinkling fleur de sel over each while drizzled chocolate is still soft.