Rolo Cheesecake Bars

Ingredients:

For the crust

1 1/2 cups of graham cracker crumbs

1/4 cup sugar

6 tablespoons of butter, melted

For the cheesecake

(8 ounce) package cream cheese, room temperature

1/3 cup caramel sauce

1/3 cup sugar

1 egg

1 1/2 teaspoon vanilla extract

1 1/2 cup mini Rolos

For the chocolate ganache

8 ounces dark chocolate

Tablespoons butter

1/4 cup caramel sauce

Directions:

For the crust

Mix the graham cracker crumbs, sugar and butter and press them into the bottom of a greased 8 inch square baking pan.

Bake in a preheated 350F oven until lightly golden brown, about 8-10 minutes and set aside.

For the cheesecake

Cream the cream cheese, mix in the caramel sauce followed by the sugar, the egg, the vanilla extract and finally the mini Rolos and pour the mixture into the baking pan.

Bake in a preheated 350F oven until the cheesecake is set, about 30-35 minutes, set aside and let cool.

For the chocolate ganache

Melt the chocolate and butter in a double boiler, mixing until smooth and pour the chocolate over the cheesecake.

Place the caramel sauce in the corner of a small bag, cut a small hole in the corner and slowly squeeze out the caramel creating lines across the chocolate.

Use a toothpick to make lines in the caramel going in the other direction to create the wave like pattern.

Chocolate-Caramel Shortbread Bars

Ingredients:

Shortbread
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup sugar

Caramel
1/2 cup (1 stick) unsalted butter, cut into 8 pieces
1/2 cup sugar
2 tablespoons light corn syrup
1 14-oz can sweetened condensed milk

Chocolate
8 oz chocolate, finely chopped (I used bittersweet)
1 teaspoon light corn syrup
1/2 cup (1 stick) unsalted butter, cut into 8 pieces
Fleur de sel for sprinkling (optional)

Directions:

Preheat oven to 325 F. Line a 9x13-inch baking pan with parchment paper.

To make the shortbread layer: Whisk the flour, baking powder and salt together in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until well combined, about 2 minutes. With the mixer on low, gradually add the dry ingredients and beat just until combined. Transfer the dough to the prepared pan and press into an even layer over the bottom (it'll be a fairly thin layer). Bake for 15-18 minutes, or until the crust is golden brown. Transfer the pan to a wire rack and cool completely.

To make the caramel layer: Combine the butter, sugar, corn syrup and sweetened condensed milk in a medium saucepan. Set the pan over medium heat. Stir occasionally until the butter is melted. Increase the heat to medium-high, and bring the mixture to a boil. Reduce the heat to medium-low and simmer, whisking constantly, until the mixture thickens and turns a light caramel color. This may take 10 minutes or more, so be patient. Pour the caramel mixture over the cooled shortbread and spread in an even layer. Allow to cool completely, then chill briefly (I stuck mine in the fridge overnight, but you just want to chill enough that it won't melt when you add the warm chocolate in the next step).

To make the chocolate layer: Add the chocolate, corn syrup, and butter to a heatproof bowl and set over a pan of simmering water. Heat, stirring occasionally, until everything is melted and the mixture is smooth and glossy. Pour the chocolate over the chilled caramel and spread into an even layer with an offset spatula. Let cool for a few minutes, then sprinkle the top with the fleur de sel (if using). Let the chocolate set completely before slicing and serving. 

S'more Cobbler

Ingredients:

1 box chocolate cake mix
1 cup whole milk
1 5oz chocolate pudding (cook&serve)
1/2 cup butter
6 whole graham crackers
1/2 cup mini chocolate chips
40 large marshmallows

Directions:

Combine milk and pudding mix and place into greased 13x9 baking dish.

Place graham crackers (broken in half) on top of pudding mixture with space in between each one.

Add 1/2 cup mini chocolate chips.

Spread DRY cake mix over top and place the butter by tablespoons on top of dry mixture.

Bake at 350 degrees for 25 minutes. Mix slightly so there isn't large areas of dry ingredients.

Add marshmallows and bake for 8-10 minutes and if needed 1-2 minutes under a high broiler to brown.

S'more Cups

Ingredients:

7  whole graham crackers (1 cup finely crushed)

1/4 cup powdered sugar

6 tablespoons butter, melted

4 bars (1.55 oz each) milk chocolate candy, divided

12 large marshmallows

Directions:

Preheat oven to 350 degrees F. Place graham crackers into a large resealable plastic bag. Finely crush into crumbs. Combine graham cracker crumbs, powdered sugar, and butter in a small bowl. 

Place 1 tablespoon of crumb mixture in each cup of a mini muffin pan. Press crumbs to form shallow cups. Bake 4-5 minutes or until edges are bubbling. Meanwhile, break two of the candy bars into rectangles. Remove pan from oven; place one rectangle into each cup.

Cut marshmallows in half crosswise using shears dipped in cold water. Place one marshmallow half, cut-side down, into each cup. Return to oven 1-2 minutes or until marshmallows are slightly softened. Remove pans from oven to cooling rack; cool 15 minutes. Carefully remove cups from pan. Cool completely.

Break remaining candy bars and place in small microwavable bowl. Microwave on high 1 to 1 1/2 minutes or until melted and smooth, stirring every 20 seconds. Dip the top of each marshmallow in melted chocolate. Turn top-side up and let stand 40 to 60 minutes or until set. Makes 24 cups.

Note: Store the cups in a single layer in an airtight container for up to 1 week. Freezing is not recommended. For a richer chocolate flavor, substitute dark chocolate candy bars for the milk chocolate. 

Chocolate French Toast

Ingredients:

10 slices bread
1/4 cup cocoa powder
1/4 cup hot water
5 large eggs
3/4 cup heavy cream
1 cup milk
1/4 cup sugar
1 tsp vanilla
1/2 tsp salt
12 oz. semisweet chocolate chopped, or semisweet chocolate chips
 Prepared butter flavored pancake syrup

Directions:

In a small bowl, dissolve cocoa powder in hot water. Whisk until blended; set aside.

In shallow pan (such as a 1 1/4 quart baking dish) whisk together eggs, cream, milk, sugar, vanilla and salt.  Add chocolate cocoa mixture; whisk again until incorporated.

Melt a small piece of butter in a 12" non-stick pan over medium high heat.  Dip 2 bread pieces in egg mixture (turning if necessary) and place in pan.  Turn pieces after about 2-3 minutes and cover one piece with chopped chocolate or chips.  Place the other piece of bread on top of the chocolate covered piece, creating a sandwich.  Heat until chocolate has melted.  Repeat process with remaining pieces.  Serve with butter flavored pancake syrup.

S'more Pops

Ingredients:

3

  chocolate bars, melted

12

  large marshmallows

1/4

 cup crushed Golden Grahams® cereal

12

  paper lollipop sticks or round wooden sticks 

 

Directions:

 

In small microwavable bowl, microwave chocolate on High 1 minute, stirring twice, until chocolate can be stirred smooth.

Dip each marshmallow halfway into melted chocolate. Insert stick into chocolate side of marshmallow; sprinkle with crushed cereal. Place on plate; let stand at room temperature until chocolate hardens, about 1 hour.

Using kitchen torch, toast top of each marshmallow.
 

Sweet and Saltines

Ingredients:

Cooking spray
35 to 40 saltine crackers
2 sticks (1 cup) butter
1 cup light brown sugar
8 ounces semisweet chocolate chips (about 1 1/3 cups)

Directions:

Preheat the oven to 425 degrees F.

Line 1 large or 2 small jelly-roll pans with aluminum foil, spray with nonstick spray and arrange the saltines in a single layer. In a medium saucepan, melt the butter and brown sugar together and boil for about 5 minutes. Remove from the heat and pour over the crackers, covering them evenly.

Put the jelly-roll pan into the oven and bake for 2 to 4 minutes, or until just bubbly, watching carefully. Remove from the oven and pour the chocolate chips over the crackers. When the chips melt a bit, spread them over the crackers with a knife.

Transfer the pan to the freezer for 15 to 20 minutes, or until completely cold. They will form one big sheet. Break up into pieces. Store in an airtight container.

Valentine's Day Chocolate Mousse

Ingredients

• 8 ounces chocolate (we used 70% bittersweet - choose a high quality chocolate you love)
• 3/4 cup (6 ounces) water
• ice cubes
• freshly whipped cream for topping (optional)

Directions 
1. Simply pour water into a saucepan. Then, over medium heat, whisk in the chocolate. The result is a homogenous sauce.
2. Pour the chocolate mixture into a bowl set over an ice bath, then whisk the chocolate sauce, either manually with a whisk or with an electric mixer (if using an electric mixer, watch closely -- it will thicken faster). It will thicken and strands of chocolate will form inside the loops of the whisk. Pour or spoon immediately into ramekins, small bowls or jars and let set.
3. Note: Three things can go wrong. Here's how to fix them. If your chocolate doesn't contain enough fat, melt the mixture again, add some chocolate, and then whisk it again. If the mousse is not light enough, melt the mixture again, add some water, and whisk it once more. If you whisk it too much, so that it becomes grainy, this means that the foam has turned into an emulsion. In that case simply melt the mixture and whisk it again, adding nothing.
4. Serve immediately, or refrigerate. Top with whipped cream if desired.

Molten Chocolate Cakes

Ingredients

• 8 oz semisweet or dark chocolate, chopped
• 4 Tbsp butter, room temp*
• 1/3 cup sugar
• 3 eggs
• 1 tsp vanilla
• 1/3 cup flour (I used whole wheat pastry flour)
• 1/4 tsp salt

 

Directions

1. Preheat oven to 400. Spray 6 wells (and the surrounding tops) of your muffin tin with baking spray.
2. Melt the chocolate and set aside.
3. Beat the butter and sugar on medium-high together for ~3 minutes, until light and fluffy.
4. Scrape down the sides and add 1 egg at a time, waiting until the egg is incorporated fully before adding the next one.
5. Add vanilla.
6. Switch mixer to lowest setting. Add the flour and salt and mix until just combined. Add the melted chocolate and mix on low until thoroughly combined.
7. Fill each muffin tin almost to the top (the cakes will rise, but only very slightly; I left less than 1/4 inch space). Bake for ~10 minutes. The cakes will look done on top and will jiggle if you give the pan a light shake.
8. Remove from oven, let sit for 10 minutes. Place a plate on top of the muffin tin and invert to remove the cakes.
9. Serve warm with whipped cream, ice cream, confectioner’s sugar… or just a fork!

Chocolate-Cherry Clusters

Ingredients:

3 cups cornflakes
1 cup dried cherries
12 oz. milk chocolate chips

Directions:

In a large bowl, break cornflakes into small pieces, add cherries and toss together.

Place chocolate chips in a heatproof bowl set over a pot of simmering water. Stir occasionally until chocolate melts (3-5 minutes). Remove from heat and pour over cornflakes mixture. With a rubber spatula, gently fold until cereal and cherries are completely coated.

Drop by heaping tablespoons onto parchment (or wax paper) lined baking sheet. Let cool. Can store up to one week.

World's Best Chocolate Chip Cookie

Ingredients:
 
3/4 cup granulated sugar
1 cup brown sugar
1 cup butter
1 tablespoon vanilla
2 eggs, slightly beaten
3 cups flour
3/4 teaspoon baking soda
3/4 teaspoon salt
3 cup chocolate chips
1 cup chopped nuts (optional)

Directions:

Preheat oven to 350 degrees.

In a mixer, combine sugars; add in butter and cream together with the sugars. Add vanilla and eggs; mix together.

In a large mixing bowl, sift the dry ingredients and add to creamed mixture. Mix well; the dough will be stiff. Add the chocolate chips and nuts (if using).

Line the baking sheets with wax paper (parchment). Drop dough in 1" balls onto sheets. 

Bake for 10-15 minutes until brown. Remove from oven and cool.

Chocolate Toffee Bars

Ingredients:

2 cups all-purpose flour

1.75 cups firmly packed brown sugar, divided

1/4 teaspoon cinnamon sugar

1.5 cups butter, divided (room temp.)

1 cup chocolate-covered toffee bars, crushed

1 cup semisweet chocolate morsels

Directions:

Put toffee bars in first zip-lock bag and seal. Put that bag in the other zip-lock bag and seal. Wrap the double-bagged toffee in a hand towel, crush with hammer until candy is in small chunks.

Preheat over to 350 degrees. Line the baking pan with heavy-duty aluminum foil, letting the edges extend over the pan.

In the mixing bowl, combine flour, 1 cup of brown sugar and cinnamon sugar. Using a pastry blender, cut 1/2 cup of butter until mixture is crumbly. Press evenly into prepared pan. Sprinkle crushed toffee and chocolate morsels evenly over crust; set aside.

In a medium saucepan, combine 3/4 cup of brown sugar and 1 cup of butter. Bring to a boil over medium heat. Boil for 1 minute. Pour evenly over chocolate morsels. Bake for 20 minutes. Let cool completely. Cut into squares.