Chocolate Frosted Peanut Butter Bars Recipe

Chocolate Frosted Peanut Butter Bars Recipe

Chocolate Frosted Peanut Butter Bars Recipe

Ingredients:

PEANUT BUTTER BARS:
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) butter
  • 1 cup sugar
  • 3/4 cup brown sugar
  • 1  cup creamy peanut butter or chunky peanut butter
  • 1  teaspoons vanilla extract
  • 2 large eggs
  • 1  cup quick oats or rolled oats
CHOCOLATE FROSTING:
  • 1 cup creamy peanut butter, whipped
  • 1/2 cup (1 stick) real butter
  • 1/4 cup milk
  • 3 Tablespoons cocoa powder
  • 1 teaspoon vanilla extract
  • 3 1/2 cups powdered sugar

Instructions

  1. Preheat oven to 350F degrees. Line a 11 x 15 inch jelly roll pan with aluminum foil and spray with non-stick cooking spray. Set aside.
  2. In a small bowl, whisk together flour, baking soda, and salt. Set aside.
  3. In a large mixing bowl, cream together butter, granulated sugar, brown sugar, peanut butter, eggs, and vanilla until light and fluffy.
  4. Gradually add the dry ingredients. DO NOT OVERMIX!
  5. Stir in quick oats.
  6. Spread peanut butter mixture into prepared pan. Bake for 15 minutes or until lightly brown. Cool for 10 minutes(I placed the whole pan in the fridge to speed up this process).
  7. Whip remaining creamy peanut butter until it becomes light and fluffy. Carefully spread on top of semi-cool peanut butter bars.
  8. Mix the butter, milk, cocoa powder, vanilla extract, and powdered sugar together until frosting is light and fluffy.
  9. Place a scoop of chocolate frosting on several spots on top of the whipped peanut butter. This helps so you aren’t dragging the frosting around and messing with the whipped peanut butter layer.
  10. Carefully spread the chocolate frosting almost to the edge of the bars. Let frosting set for another 10-15 minutes before cutting bars into squares.

Tangerine Dark Chocolate Pound Cake Recipe

Tangerine Dark Chocolate Pound Cake Recipe

Tangerine Dark Chocolate Pound Cake Recipe

Ingredients
for the cake
  • 3 cups cake flour
  • 2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1 1/2 cups (12 oz) unsalted butter, room temp
  • 1 2/3 cups granulated sugar
  • 5 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup whole milk
  • 1 TBSP tangerine zest (could sub with orange)
  • 2 TBSP tangerine juice (could sub with orange)
  • 3.5 oz dark chocolate bar, chopped up (I use Lindt 70% dark chocolate)
for the glaze
  • 1 1/2 cups powdered sugar
  • 3-5 TBSP tangerine juice (or orange juice)
  • 1 tsp tangerine zest
Instructions
for the cake
  1. Preheat your oven to 350F.
  2. Oil or spray a 12-cup bundt pan. Add about a 1/4 cup of flour to the pan and tap it around until it is covering the whole pan (including the sides) with a light layer of flour. Tap the excess flour out of the pan.
  3. In a large bowl add the cake flour, baking powder, and kosher salt to the bowl. Whisk for about 20 seconds to aerate and incorporate the dry ingredients together. Set aside.
  4. In the bowl of a stand mixer fit with a paddle attachment, or in a large bowl with a hand mixer, cream together the butter and sugar with the mixer on medium speed until light and creamy, about 5 minutes. Periodically stop the mixer and scrape down the sides of the bowl.
  5. Beat in the eggs one at a time. Add the vanilla.
  6. Alternate adding part of the flour mixture with part of the milk mixture, starting and ending with the flour mixture. Alternating the dry ingredients with the wet will help the butter base absorb the liquid more easily and give you a nicer crumb. Mix the batter just until everything is incorporated and then stop! The more you mix once the flour has been added, the tougher cake you will have.
  7. Stir in the tangerine zest, juice, and the chopped up chocolate.
  8. Pour the batter into the prepared bundt pan. Bake at 350F for 55-65 minutes, or until a tester comes out with moist crumbs.
  9. Cool the cake on a cooling rack for about an hour before flipping it out of the pan. You may need to loosen the sides a bit with a butter knife. Put the plate or platter over top of the pan then quickly but carefully turn the whole pan over so that the platter is now on the bottom. Tap the pan all around until you feel the cake release before lifting the pan off.
  10. Pour the tangerine glaze over the cake and serve. (recipe to follow)
For the glaze
  1. Place the powdered sugar in a bowl and whisk in enough juice until a glaze is formed and is at the consistency desired. You want it to be then enough to pour. Whisk in the zest.
  2. Pour the glaze over the cake.

Peppermint White Hot Chocolate Recipe

Peppermint White Hot Chocolate Recipe

Peppermint White Hot Chocolate Recipe

Ingredients

  • 4 cups of milk of your choice
  • 8 oz. white chocolate, chopped into small pieces (or white chocolate chips)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract (or more/less to taste)
  • optional toppings: whipped cream, crushed peppermints, marshmallows

Instructions

  1. Stir the milk and chopped white chocolate together in a medium saucepan.  Cook over medium-low heat, stirring occasionally, until the mixture comes to a simmer and the chocolate is melted.  (Do not let it come to a boil or let the chocolate burn on the bottom.)  Remove from heat and stir in vanilla and peppermint extract.

Pumpkin Chocolate Chip Bread Recipe

Pumpkin Chocolate Chip Bread Recipe

Pumpkin Chocolate Chip Bread Recipe

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 5 eggs, beaten
  • 1 1/4 cup vegetable oil
  • 1 (15oz.) can pure pumpkin
  • 2 cups granulated sugar
  • 2 (3oz.) pkg. cook and serve vanilla pudding
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat oven to 375F degrees. Spray two 9 inch loaf pans with non-stick cooking spray. Set aside.
  2. In a medium bowl, whisk together flour, baking soda, cinnamon and salt. Set aside.
  3. In a large bowl, using an electric or stand mixer mix together eggs, oil and pumpkin. Add sugar and dry pudding, mix until combined.
  4. Slowly, add flour mixture to pumpkin mixture.
  5. Fold in chocolate chips.
  6. Pour the batter into prepared loaf pans. Bake at 375F for 15 minutes. REDUCE heat to 350F and bake for an additional 40-45 minutes or until toothpick inserted into center
  7. Let cool completely before removing from loaf pans.

Triple Chocolate Cheesecake with Oreo Crust

Triple Chocolate Cheesecake with Oreo CrustTriple Chocolate Cheesecake with Oreo Crust

Ingredients
For the Crust:
  • 24 Oreo cookies-finely crushed
  • ¼ cup unsalted butter-melted
For Cheesecake Filling:
  • 2 lbs. cream cheese- room temperature
  • 1⅓ cups powdered sugar
  • 3 Tablespoon cocoa powder
  • 4 eggs- room temperature
  • 10 ounces bittersweet chocolate-chopped
For Chocolate Topping:
  • ¾ cup heavy cream
  • 6 oz. bittersweet chocolate-finely chopped
  • 1 Tablespoon granulated sugar
Instructions
To make the crust:
  • Preheat oven to 350 degrees F, grease a 9-inch springform pan and set aside.
  • Finely crush the cookies in a food processor, add melted butter and blend until it’s all moistened.
  • Press crumb mixture onto the bottom of the prepared pan and bake for 8 minutes. Remove from the oven and set on a wire rack to cool while making the filling.
To make the filling:
  • Melt 10 ounces bittersweet chocolate and set aside to cool.
  • Mix cream cheese and sugar until smooth, mix in cocoa powder
  • Add the eggs one at a time, mixing on low speed and do not overbeat it.
  • Add melted chocolate and mix on low speed to combine.
  • Pour the filling over the crust and smooth the top.
  • Bake the cheesecake until the center is set and the top looks dry (about 1 hour to 1 hour 10 minutes).
  • Cool on a wire rack for 5 minutes, then run a thin knife around the sides of the pan and set the cake in the refrigerator (uncovered), for at least 8 hours, or better overnight.
To make the topping:
  • In a medium saucepan stir together cream, chocolate and sugar on low heat until the chocolate is completely melted and the mixture is smooth.
  • Cool and pour over the cheesecake.
  • When the topping is set and cooled again run a thin knife around the sides and remove the springform pan sides.
  • This cheesecake can be prepared up to 2-3 days in advance just store covered in the refrigerator.
  • Garnish with chocolate curls (optional).

Flourless Chocolate, Almond and Coconut Cookies

Flourless Chocolate, Almond and Coconut Cookies

Flourless Chocolate, Almond and Coconut Cookies

Ingredients

  • 1 cup Unsalted Slivered Or Sliced Almonds
  • 1 cup Sweetened Shredded Coconut
  • ½ cups Plus 3 Tablespoons Unsweetened Cocoa
  • 3 cups Powdered Sugar
  • ½ teaspoons Kosher Salt
  • 4 whole Egg Whites, At Room Temperature
  • 1 Tablespoon Vanilla Extract
  • ¾ cups Mini Chocolate Chips

Instructions

  1. Preheat the oven to 350ºF. Spread almond slivers and shredded coconut evenly on a large rimmed baking pan. Place in the oven and toast for about 7-8 minutes, turning/tossing once halfway through, until golden brown and fragrant. Reduce heat to 325ºF.
  2. Meanwhile, in a large bowl whisk together cocoa (1/2 cup plus 3 tablespoons total), powdered sugar, and salt. Continue whisking while adding egg whites and vanilla extract, mixing until just moistened. Don’t overwhisk or the eggs will stiffen. Stir in almonds, coconut, and chocolate chips.
  3. Line 2 large baking sheets with parchment paper. (I highly suggest using parchment paper. I had one cookie that wouldn’t fit and baked straight on the pan and I couldn’t get it off later!) Spoon batter by the tablespoon onto the baking sheet (this makes 24) or by heaping tablespoons (this makes 18 large cookies).
  4. Bake for 14-16 minutes, turning pans and shifting the top to bottom rack halfway through. Cookies are finished when tops are shiny and cracked. Slide the cookies off the pans and allow to cool completely before removing.

Scratch Brownies with Chocolate Ganache

Scratch Brownies with Chocolate Ganache

Scratch Brownies with Chocolate Ganache

Ingredients
  • ¾ cup (1½ sticks) butter, melted
  • 1½ cups sugar
  • ½ teaspoon salt
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup all-purpose flour
  • ½ cup semisweet chocolate chips
For the ganache:
  • 8 ounces (by weight) semi sweet chocolate chips (about 1½ cups)
  • 1 cup heavy cream
  • 1 tablespoon unsalted butter, room temperature
Instructions
  1. Preheat the oven to 325°. Grease an 8 x 8-inch baking dish.
  2. In a large bowl combine the butter, sugar, salt, and cocoa powder. Add the vanilla and eggs, and mix well. Stir in the flour, and mix until just combined. Fold in the chocolate chips. Spread the batter into the baking dish, and bake 35 to 40 minutes. Cool completely before cutting.
For the ganache:
  1. Place the chocolate chips in a medium bowl.
  2. Pour the cream in a microwave-safe bowl and heat until steaming. Pour the cream over the chocolate chips and allow to sit for about 5 minutes or until the chocolate chips have melted. Stir well to combine. Stir in the butter until well combined.
  3. Refrigerate for 30 minutes to 1 hour to allow the ganache to thicken, then spread on top of the brownies.

M&M Basketball Chocolate Chip Cookie Cake

M&M Basketball Chocolate Chip Cookie Cake

 

M&M Basketball Chocolate Chip Cookie Cake

 

Ingredients

Cookie Cake
  • 3/4 cup salted butter, room temperature
  • 3/4 cup dark brown sugar
  • 1/4 cup sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 2 cups all purpose flour
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • 1 cup semi-sweet chocolate chips
  • 12 oz bag peanut butter M&Ms (or similar size)
Vanilla Icing
  • 1/4 cup butter
  • 1/4 cup shortening
  • 2 cups powdered sugar
  • 1/2 tsp vanilla extract
  • 1-2 tbsp water
  • yellow and red icing color (or orange, if you have the right shade of orange)

See full instructions on: www.lifeloveandsugar.com

 

Chocolate Stout S’Mores Bars

Chocolate Stout S’Mores Bars

 

Chocolate Stout S’Mores Bars

Ingredients

  • 10 graham crackers
  • 3 tbs butter, melted
  • 2 tbs brown sugar
  • 3 eggs
  • 1 cup white sugar
  • 1/2 cup brown sugar
  • 1/2 cup dark chocolate chips
  • 1 stick butter
  • 1 cup cocoa powder
  • 1/2 tsp salt
  • 1/2 cup flour
  • 3/4 cup chocolate stout
  • 3 cups standard size marshmallows

See full instructions on: thebeeroness.com

 

 

Mini Pumpkin Pies with Chocolate Cookie Crusts

 

Mini Pumpkin Pies with Chocolate Cookie Crusts

 

Mini Pumpkin Pies with Chocolate Cookie Crusts

Ingredients:
chocolate crust
1-1/2 cup Oreo crumbs
4 Tablespoons butter, melted
pie
1 (15oz) can pumpkin
1 (8oz) package cream cheese
1 cup sugar
2 eggs
1/2 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
pinch of salt
Instructions
See full instructions on : justjennrecipes.com

Sweet Chocolate Cherry Bombs

Sweet Chocolate Cherry Bombs

Sweet Chocolate Cherry Bombs

Ingredients:
1 Pillsbury Devil’s Food Cake Mix

1 1/4 cups water

1/2 cup vegetable oil

3 eggs

1 tub Pillsbury Classic White Frosting*

50 Maraschino Cherries with stems

16 oz. tempered semi-sweet chocolate (or dark confectionery coating/candy melts)

See full instructions on : hungryhappenings.com