For all you chocoholics, here are some yummy chocolate recipes. From Double Chocolate Cookie Bars made with an Oreo cookie crust to Chocolate Turtle Pie to Chocolate Fudge with a surprise ingredient of pinto beans, you will love these chocolate treats.
DOUBLE CHOCOLATE COOKIE BARS
Pre-heat oven to 350 degrees.
Combine the cookie crumbs and melted butter until well mixed. Press onto the bottom of a 9 x 13-inch baking pan.
In a medium saucepan, over medium heat, melt 1 cup of the chocolate chips with the sweetened condensed milk. Stir in the vanilla. Pour this chocolate mixture evenly over the crust in the pan. Sprinkle the remaining cup of chocolate chips and the chopped pecans over the top.
Bake at 350 degrees for 20 minutes or until set. Cool in the pan on a wire rack. Cut into 24 large bars or 36 smaller bars.
These bars are good at room temperature or chilled.
CHOCOLATE TURTLE PIE
Spread the caramel topping over the bottom of the crust. Sprinkle the pecans over the caramel. Refrigerate.
In a saucepan, stir the pudding mix into the milk. Stirring constantly, cook over medium heat until the mixture comes to a full boil. Remove from heat and allow to cool for 5 minutes. Stir twice during cooling. Pour into the crust and place plastic wrap on the surface of the filling. Refrigerate about 3 hours or until set. Before serving garnish with whipped cream, if desired.
Yield: 8 servings
PINTO BEAN CHOCOLATE FUDGE
Place the beans in a microwave-safe dish and mash with a fork until smooth. Cover the dish and heat in microwave 1 1/2 to 2 minutes or until heated through. Remove dish from microwave. Add the cocoa powder, butter, and vanilla. This will make a thick mixture. Slowly stir in the confectioners' sugar. Stir in the nuts. Press the mixture into the prepared pan. Cover and refrigerate until firm.
Yield: 3 1/2 pounds
Note: The pinto beans replace some of the butter normally used to make fudge. This fudge is creamy and the walnuts add crunch. No one will believe you made this fudge with beans!
Enjoy!
For more of Linda's dessert recipes visit her blog at http://ladybugssweettreats.blogspot.com
For her diabetic dessert recipes visit her at http://diabeticenjoyingfood.blogspot.com
By Linda Carol Wilson
DOUBLE CHOCOLATE COOKIE BARS
- 2 cups Oreo-type cookies, finely crushed*
- 1/2 stick butter, melted
- 2 cups (12-oz pkg) semi-sweet chocolate chips
- 1 can (14-oz) sweetened condensed milk
- 1 tsp vanilla extract
- 1 cup chopped pecans
Pre-heat oven to 350 degrees.
Combine the cookie crumbs and melted butter until well mixed. Press onto the bottom of a 9 x 13-inch baking pan.
In a medium saucepan, over medium heat, melt 1 cup of the chocolate chips with the sweetened condensed milk. Stir in the vanilla. Pour this chocolate mixture evenly over the crust in the pan. Sprinkle the remaining cup of chocolate chips and the chopped pecans over the top.
Bake at 350 degrees for 20 minutes or until set. Cool in the pan on a wire rack. Cut into 24 large bars or 36 smaller bars.
These bars are good at room temperature or chilled.
CHOCOLATE TURTLE PIE
- 1/4 cup caramel ice cream topping
- 1 prepared graham cracker crust
- 1/2 cup chopped pecans
- 2 pkgs (4-serving size)chocolate cook and serve pudding & pie filling
- 3 cups milk
- whipped cream, for garnish
Spread the caramel topping over the bottom of the crust. Sprinkle the pecans over the caramel. Refrigerate.
In a saucepan, stir the pudding mix into the milk. Stirring constantly, cook over medium heat until the mixture comes to a full boil. Remove from heat and allow to cool for 5 minutes. Stir twice during cooling. Pour into the crust and place plastic wrap on the surface of the filling. Refrigerate about 3 hours or until set. Before serving garnish with whipped cream, if desired.
Yield: 8 servings
PINTO BEAN CHOCOLATE FUDGE
- 1 can (15-oz) pinto beans, rinsed and drained
- 1 cup cocoa powder
- 3/4 cup butter, melted
- 1 tbsp vanilla extract
- 7 1/2 cups confectioners' sugar
- 1 cup chopped walnuts
Place the beans in a microwave-safe dish and mash with a fork until smooth. Cover the dish and heat in microwave 1 1/2 to 2 minutes or until heated through. Remove dish from microwave. Add the cocoa powder, butter, and vanilla. This will make a thick mixture. Slowly stir in the confectioners' sugar. Stir in the nuts. Press the mixture into the prepared pan. Cover and refrigerate until firm.
Yield: 3 1/2 pounds
Note: The pinto beans replace some of the butter normally used to make fudge. This fudge is creamy and the walnuts add crunch. No one will believe you made this fudge with beans!
Enjoy!
For more of Linda's dessert recipes visit her blog at http://ladybugssweettreats.blogspot.com
For her diabetic dessert recipes visit her at http://diabeticenjoyingfood.blogspot.com
By Linda Carol Wilson
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