Posts tagged ‘chocolate’

January 16, 2013

Frito candy

Based off one from, but I needed to switch it to dairy-free too (and I figured we can maybe make it without the crockpot.) It turned out so good, and so addictive. I know this will be made again.

–1 stick of Earth Balance butter sub
–12 oz bag of Enjoy Life chocolate chips
–2 T peanut butter
–1/2 cup brown sugar
–2 cups Fritos
–2 cups Snyders of Hanover gluten-free pretzels

Put the Fritos and the pretzels in a large Ziploc and smash until crumby. Set aside.
Line a 9 x 13 or so cookie sheet with Release foil or parchment paper. Set that aside, too.
Put the butter, the brown sugar, peanut butter, and chocolate chips into a bowl and heat until everything is really melty and you can mix it well. (She used crockpot for just over an hour)
Stir in your pretzel and Frito pieces.
Dump the hot candy out onto your lined cookie sheet and spread out with a wooden spoon.
Put the pan in the refrigerator for about an hour, or until candy has set completely. Break into pieces.

September 3, 2011

Secret Ingredient brownies



1 (15-ounce) can no-salt-added black beans, drained and rinsed
3 large eggs
1/3 cup melted butter, more for the baking dish
1/4 cup cocoa powder
1/8 teaspoon salt
2 teaspoon gluten-free vanilla extract
1/2 cup plus 2 tablespoons cane sugar
1/2 cup gluten-free semi-sweet chocolate chips
1/3 cup finely chopped walnuts


Preheat oven to 350°F.

Butter an 8-inch baking pan. Place the black beans, eggs, melted butter, cocoa powder, salt, vanilla extract and sugar in the bowl of a food processor and blend until smooth. Remove the blade and gently stir in the chocolate chips and walnuts. Transfer mixture to the prepared pan. Bake the brownies for 30 to 35 minutes, or until just set in the center. Cool before cutting into squares.

August 13, 2011

Deep Dark Chocolate Cookies

Found here


Nonstick vegetable oil spray
1 1/2 cups bittersweet chocolate chips (about 9 ounces), divided
3 large egg whites, room temperature
2 1/2 cups powdered sugar, divided (I used 2 cups)
1/2 cup unsweetened cocoa powder
1 tablespoon cornstarch
1/4 teaspoon salt


Preheat oven to 350°F. Spray 2 large baking sheets with nonstick spray. Melt 1 cup chocolate chips in glass bowl in microwave, stirring twice, about 2 minutes. Cool slightly.
Using electric mixer, beat whites in large bowl to soft peaks. Gradually beat in 1 (I halved the sugar here) cup sugar. Continue beating until mixture resembles soft marshmallow creme.
Whisk 1 cup sugar, cocoa, cornstarch, and salt in medium bowl to blend. On low speed, beat dry ingredients into meringue.
Stir in lukewarm chocolate and 1/2 cup chocolate chips (dough will become very stiff).
Place 1/2 cup sugar in bowl. Roll 1 rounded tablespoon dough into ball; roll in sugar, coating thickly. Place on prepared sheet. Repeat with remaining dough, spacing 2 inches apart.
Bake until puffed and tops crack, about 10 minutes. Cool on sheets on rack 10 minutes. Transfer to rack; cool.
July 4, 2011

Reese’s Peanut Butter Pie


½ c semisweet chocolate chips
1 Tbsp butter
2-3 tsp water
¼ c confectioners’ sugar
1 9″ pie shell (baked & cooled)
1 c butter
1 c brown sugar, packed firm
1 c peanut butter
12 oz thawed Cool Whip
½ c semisweet chocolate chips
1 Tbsp butter
2-3 tsp milk
1½ tsp light corn syrup


In saucepan over low heat, melt chips and butter with 2 tsp water, stirring constantly until smooth. Stir in confectioners’ sugar. Blend until smooth, adding more water if necessary. Spread mixture over bottom and sides of crust. Refrigerate.

In saucepan over medium heat, combine butter and brown sugar. Stir frequently until melted and smooth. Refrigerate 10 minutes. In a large bowl, beat peanut butter and sugar mixture at low speed to combine, then beat 1 minute at medium-high speed. Add Cool Whip and beat at low speed for 1 minute until smooth and creamy. Pour into chocolate-lined crust. Refrigerate.

In saucepan over low heat, melt chips, butter, and corn syrup with 2 tsp of milk. Stir constantly until smooth, adding more milk if necessary. Spoon over filling and carefully spread to edges to cover. Refrigerate at least 2 hours. Garnish with whipped cream and peanuts.

July 4, 2011

Two Tone Fudge Brownies

From Taste of Home


Brownie Layer
1 c semisweet chocolate chips
½ c butter, softened
1 c sugar
1¼ c flour
3 eggs
1 tsp vanilla
¼ tsp baking soda
Cookie Layer
½ c butter, softened
½ c packed brown sugar
¼ c sugar
3 Tbsp milk
1 c flour
1 tsp vanilla
1 c semisweet chocolate chips


Brownie Layer
In a microwave-safe bowl, melt chips. Cool slightly. In a mixing bowl, cream butter and sugar. Add eggs and vanilla and mix well. Stir in the melted chocolate. Combine flour and baking soda; add to batter. Spread into a greased 13×9 pan. Bake at 350F for 16-22 minutes. Cool on a wire rack.

Cookie Layer
In a mixing bowl, cream butter and sugars. Beat in milk and vanilla. Gradually add flour. Stir in chocolate chips. Drop by tablespoonfuls over cooled brownies; carefully spread over top. Cut into squares. Store in the refrigerator.

July 4, 2011

Chocolate Lava Cakes

Totally swiped from here:


4 squares BAKER’S Semi-Sweet Chocolate
1/2 cup  butter
1 cup powdered sugar
2 whole  eggs
2 egg yolks
6 Tbsp.  flour
1/2 cup thawed COOL WHIP Whipped Topping


HEAT oven to 425°F.

BUTTER 4 small custard cups; place on baking sheet.

MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted; whisk until chocolate is completely melted. Stir in sugar. Add whole eggs and egg yolks; mix well. Stir in flour. Spoon into prepared cups.

BAKE 13 to 14 min. or until sides of desserts are firm but centers are still soft. Let stand 1 min. Carefully run small spatula or knife around cakes to loosen; invert into dessert plates. Serve warm with COOL WHIP.

Other Tips

How to Bake Cakes in Muffin Cups
Prepare batter as directed; pour into 10 paper-lined muffin cups. Bake at 425ºF for 10 min. or until sides are firm but centers are still soft. Let stand 1 min. Makes 10 servings.
Make Ahead
Prepare batter as directed; pour into prepared custard cups. Refrigerate up to 24 hours. Let stand at room temperature 1 hour before baking as directed.
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