CHOCOLATE TREASURE PUFFS

CHOCOLATE TREASURE PUFFS ...try this nice chocolate recipe....a great one !

INGREDIENTS

• 8 regular sized three MUSKETEERS® bars
• 1 (8 ounce) package refrigerated crescent dinner rolls
• 3/4 cup melted butter

INSTRUCTIONS
Preheat oven to 375°F.
Divide bars into eight pieces. Unroll crescent dough into eight triangles. Place one piece of candy at the wide and of each triangle.
Roll up jellyroll style. Pinch any open edges together to seal.
Dip each roll in melted butter and place in greased muffin pan cups.
Bake in a 375°F oven for 10 minutes or until golden brown. Cool on wire rack. Serve while still warm...and the chocolate recipe of puffs is ready.....enjoy it !
chocolate-cheesecake

PEANUT BUTTER CHOCOLATE CHUNK COOKIES

PEANUT BUTTER CHOCOLATE CHUNK COOKIES ..an amazing chocolate recipe to try !

INGREDIENTS

• Reynolds® Parchment Paper
• 1 3/4 cup flour
• 3/4 teaspoon each salt and baking soda
• 3/4 cup creamy peanut butter
• 1/2 cup butter flavor shortening
• 1 1/4 cup packed light brown sugar
• 3 tablespoons milk
• 1 tablespoon vanilla extract
• 1 egg
• 1 bag (11.5 oz.) semi-sweet chocolate chunks
• 1/3 cup each chopped peanuts and quick cooking oats

INSTRUCTIONS
Preheat oven to 375°F. Line 2 cookie sheets with Reynolds Parchment Paper; set aside. On another sheet of parchment paper, combine flour, salt and baking soda; set aside.

Beat peanut butter, shortening and brown sugar in a large bowl on medium speed of an electric mixer until well blended. Beat in milk, vanilla and egg just until blended.

Add flour mixture gradually to creamed mixture; beat at low speed until blended. Stir in chocolate chunks, peanuts and oats. Drop by heaping tablespoons onto parchment-lined cookie sheets. Flatten each cookie slightly with the back of a spoon.

Bake 9 to 11 minutes or until cookies are set and edges start to brown. Slide parchment with cookies onto a wire rack to cool. The chocolate recipe is ready to serve...enjoy the chocolate ! Nice one !
chocolate-pudding-cake.

CHOCOLATE MACADAMIA COOKIES

CHOCOLATE MACADAMIA COOKIES RECIPE

INGREDIENTS

• Reynolds® Parchment Paper
• 1 box (about 18.25 oz.) chocolate cake mix
• 1/4 cup oil
• 1/4 cup water
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup white chocolate chips
• 1/2 cup chopped macadamia nuts
• 1/2 cup mini chocolate chips

INSTRUCTIONS
Preheat oven to 350°F.
Line 2 cookie sheets with Reynolds Parchment Paper; set aside.
Beat cake mix, oil, water, eggs and vanilla extract together in a large bowl, with an electric mixer, until well blended. Stir in white chocolate chips, nuts and chocolate chips. Drop by heaping tablespoons onto parchment-lined cookie sheets.

Bake 10 to 12 minutes or until set. Slide parchment with cookies onto a wire rack to cool. Cool cookies completely before removing with spatula.
Drizzle with melted white chocolate chips for a more professional look. The chocolate recipe is ready and makes 36 cookies.
chocolate-pudding-cake

CHOCOLATE PEANUT CLUSTERS

CHOCOLATE PEANUT CLUSTERS ...a nice chocolate recipe to try !

INGREDIENTS

• 1 6 oz pkg. chocolate chips
• 1 6 oz pkg. butterscotch chips
• 2 tablespoons creamy peanut butter
• 1/2 cup salted cocktail peanuts
• 4 cups Rice Krispies cereal

INSTRUCTIONS
Melt chocolate and butterscotch and butter in a saucepan, over low heat, stirring constantly until very smooth. Remove pan from heat.
Stirn in the nuts and cerial and blend together thoroughly.Drop by teaspoonfuls onto a silicone baking sheet or buttered parchment or wax paper. Place in refrigerator until set. The chocolate recipe is ready to serve...enjoy !
peanut-butter-chocolate-chunk-cookies.

ANGEL FOOD CAKE WITH CHOCOLATE CREAM

ANGEL FOOD CAKE WITH CHOCOLATE CREAM

INGREDIENTS
For the chocolate cream:

• 8 Tbsp confectioners sugar
• 4 Tbsp cocoa powder
• 2 Tbsp milk
• 1 cup (250ml) heavy cream
• 1 pinch cream of tartar
• 8 fat slices store-bought angel food cake
• 1-2 Tbsp confectioners sugar, for dusting

INSTRUCTIONS
To make the chocolate cream, whisk together the confectioners sugar, cocoa powder and milk in a small bowl. Set aside. In a separate bowl, beat the cream with the cream of tartar until soft. Whisk in the chocolate mixture until well blended. Cover and refrigerate.

Preheat the grill or grill pan to hot. Dust the angel food cake slices with confectioners sugar. Grill the slices for 1 minute on each side until golden and grill marks appear on the surface.
Transfer to serving plates and top with chocolate cream. The chocolate recipe is ready to serves 8 persons....nice ! Enjoy it !
peanut-butter-chocolate-chunk-cookies.

CHOCOLATE CANDY

CHOCOLATE CANDY ...another nice chocolate recipe to try.....Great one !

INGREDIENTS

• 4 oz. unsweetened chocolate
• 1/2 c. maple syrup (Grade B or Amber preferred)
• 1/3 c. of raisins
• 1/4 c. currants (optional)
• 1/2 c. hazelnuts or almonds, chopped finely
• 1 tsp dark rum (Myers is good) or vanilla

INSTRUCTIONS
In microwave or double boiler, melt chocolate. Add raisins and/or currants, rum or vanilla, and nuts.Combine well. Drop onto wax paper in rounded spoonfuls, using two spoons or a small ice cream or cookie scoop.

Refrigerate for 30 minutes, then store in a ziploc bag in a cool place.Tastes like those square chocolate "Chunky" candies in the foil wrappers. The chocolate recipe is ready. enjoy the candy !

banana-fudge-walnut-brownies.

CHOCOLATE PUDDING CAKE

CHOCOLATE PUDDING CAKE ... another great chocolate recipe....nice !

INGREDIENTS

• 1 scant cup semi-sweet chocolate chips
• 2/3 cup milk
• 1/3 cup sugar
• 1 large egg yolk
• 2 sticks unsalted butter, at room temperature
• 1 teaspoon vanilla extract

INSTRUCTIONS
Grind or grate the chocolate chips in a food processor or blender to a fine consistency.
In a small bowl, whisk together the egg yolk with 2 tablespoons of the sugar until light and lemony colored. Combine the remaining sugar and milk in a small saucepan and heat until tiny bubbles appear along the edges of the pan. Remove from heat, and pour small amount of the hot mixture into the egg, stir and pour the egg and milk mixture back into the pan. Cook over low heat until the mixture begins to thicken or reaches 185 degrees F. Remove from heat and add the hot mixture to the chocolate in the blender or food processor. Add the softened butter and vanilla (do not use cold butter), and process 1 minute or until smooth. Pour into cake pan and freeze overnight. Allow to sit at room temperature 45 minutes before serving.
This nice chocolate recipe of pudding is ready to serve...great one ! enjoy the party !

banana-cream-brownie-squares.