Day: March 11, 2022

Death by Chocolate Bars Recipe

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Death by Chocolate Bars Recipe – The fudgiest, richest and most indulgent Chocolate Bars ever. Finished with a Double Chocolate Ganache that’s almost too good to be true.


These are the ULTIMATE chocolate bars featuring semisweet and milk chocolate as well as coffee. Chocolate Ganache sets these right over the top. Amazing!


Death by Chocolate Bars Recipe

The fudgiest, richest and most indulgent Chocolate Bars ever. Finished with a Double Chocolate Ganache that’s almost too good to be true.

Total time: 40 minutes
Servings: 16

Ingredients

For the Bars

  • 3 oz semisweet chocolate, chopped
  • 3 oz milk chocolate, chopped
  • 1 1/2 sticks (12 tablespoons) unsalted butter
  • 1 cup granulated sugar
  • 3/4 tablespoon instant coffee
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1/2 teaspoon salt
  • 3/4 cup all-purpose flour

For the Chocolate Ganache

  • 3/4 cup heavy cream
  • 4 oz semisweet chocolate, chopped
  • 4 oz milk chocolate
  • pinch of salt
  • 1/4 cup milk chocolate, optional
  • 1/4 cup semisweet chocolate, optional

Instructions

  1. Preheat oven to 350 degrees F. Grease an 8-8-inch baking pan thoroughly with cooking spray.
  2. Combine semisweet and milk chocolate in a small bowl. Remove a 1/3 of a cup of the chopped chocolate and place in a microwave-safe bowl together with the butter. Melt in a microwave and stir until fully combined.
  3. Add sugar and melted butter mixture into a large bowl and whisk together. Add instant coffee and vanilla until fully incorporated. Add eggs and whisk until combined. Switch to a wooden or rubber spatula. Add salt and flour and stir until dry ingredients are well incorporated. Add remaining chopped chocolate. Pour batter into prepared baking pan and bake for 25-30 minutes or until set. Remove from the oven and let cool completely.
  4. Once bars are cooled, prepare the chocolate ganache. Place chopped chocolate into a medium bowl. In a small saucepan, bring heavy cream to a boil. Pour over the chocolate and add a pinch of salt. Do not stir for 10 minutes. Once 10 minutes have elapsed, whisk mixture until smooth and creamy. Let stand for 10 minutes before pouring over the cake. Slowly cover bars with ganache and let stand for 10 minutes. The ganache will harden as it sets on the bars. Melt 1/4 cup semisweet and 1/4 cup milk chocolate (separately). Drizzle over bars, if desired. Place in the fridge for at least 1 hour before cutting into bars. Enjoy!

Notes

  • Bars will keep up to 1 week stored in an airtight container or up to 1 month in the freezer.

Best Ever Cream Cheese Drizzled Pumpkin & Cookie Butter Bars Recipe

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Best Ever Cream Cheese Drizzled Pumpkin & Cookie Butter Bars Recipe – Pumpkin, Cookie Butter, and warm Spices. With a yummy Cream Cheese Drizzle. Fall in your mouth – right here.


The flavors are simply insane. The pumpkin puree, the cookie butter (which tastes like a mix between caramel and gingerbread – swoon), coupled with cinnamon and pumpkin pie spice. I know this lovely season is only beginning today, but I have a feeling this might be my standout recipe of fall 2015.

The cream cheese drizzle made out of 3 simple ingredients, namely cream cheese, powdered sugar, and milk is just as dreamy. Finished with cookie crumbs.

Best Ever Cream Cheese Drizzled Pumpkin & Cookie Butter Bars Recipe


Total time: 1 hour 10 minutes
Servings: 12 squares

Ingredients

For the Bars:

  • 1 stick (1/2 cup) unsalted butter, softened
  • 3/4 cup light brown sugar
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1/2 cup cookie butter
  • 3/4 cup pumpkin puree
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 2 3/4 cups all-purpose flour
  • 1 cup semisweet chocolate chips

For the Cream Cheese Drizzle:

  • 1/4 cream cheese
  • 1/4 cup confectioner’s sugar
  • 2-3 tablespoons milk
  • speculoos cookies, broken into crumbs

Instructions

  1. Preheat the oven to 350 degrees F. Line an 8-x-8 inch baking pan with aluminum foil and spray with nonstick spray. Set aside.
  2. Add butter, brown sugar as well as granulated sugar to the bowl of your stand mixer and mix until combined, about 2 minutes. Add eggs and vanilla.
  3. Next, add cookie butter and pumpkin puree and continue mixing until combined. Add baking soda, baking powder, salt and spices and mix until incorporated. Add flour and mix until combined. Fold in chocolate chips. Place dough into the prepared baking pan. Put in the oven and bake for 50-60 minutes or until a toothpick inserted in the middle comes out clean. Remove from the oven and let cool completely.
  4. Once cooled, mix together cream cheese and confectioner’s sugar. Add milk until smooth. Spoon frosting into a ziptop bag and cut off one corner. Cut pan of bars into squares and pipe desired design on top. Sprinkle with speculoos cookie crumbs and enjoy!

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Best Ever Chocolate Coconut Truffles Recipe

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Best Ever Chocolate Coconut Truffles Recipe – An easy and simple recipe that combines sweet coconut and dark chocolate, these chocolate coconut truffles taste like a piece of heaven!


To make these chocolate coconut truffles you need only a few ingredients. Obviously, you need coconut and sugar for the truffles, but you also need condensed milk and either vanilla or coconut extract. I opted for coconut extract so my truffles are bursting with coconut flavor.

In a mixing bowl, you combine all these ingredients and scoop coconut balls on a baking sheet. It’s very important to freeze the coconut truffles before dipping them in chocolate, otherwise, the will fall apart.

For the dipping chocolate, you need unsweetened chocolate and International Delight Almond Joy Coffee Creamer. It’s very important to use unsweetened chocolate to balance all the sweetness for the rest of the ingredients.

Refrigerate the truffles until the chocolate is set.

Store the truffles in the fridge, but keep in mind they are best served at room temperature (although I did not mind biting into a frozen chocolate coconut truffle to cool down!)


Best Ever Chocolate Coconut Truffles Recipe

Total time: 10 minutes
Sevings: 25-30 truffles

Ingredients

  • 3 cups sweetened shredded coconut
  • 2/3 cup sweetened condensed milk
  • 1 cup powdered sugar
  • 1 teaspoon vanilla or coconut extract
  • 1 cup unsweetened chocolate chips
  • 1/4 cup International Delight Almond Joy Coffee Creamer
  • (toasted) coconut flakes for scattering on top of the truffles – optional

Instructions

  1. Line a cookie baking sheet with wax paper. Set aside.
  2. In a mixing bowl combine the shredded coconut, condensed milk, sugar and extract. Stir to combine.
  3. With a small ice-cream scoop, drop coconut balls onto the prepared cookie sheet and roll into uniform balls.
  4. Freeze for 2-3 hours.
  5. In a heatproof bowl add the chocolate and coffee creamer.
  6. Place the bowl on top of a pot with simmering water (make sure the bowl does not touch the water) and stir until the chocolate has melted.
  7. One at a time, dip the coconut balls into the chocolate, tap off the excess and place the chocolate covered truffles onto a wire rack on on a clean cookie sheet lines with wax paper.
  8. Scatter toasted coconut or sprinkles on top of the truffles, if desired.
  9. Refrigerate until the chocolate is set.

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Best Ever Chocolate Vanilla Affogato Recipe

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Best Ever Chocolate Vanilla Affogato Recipe – An easy summertime treat, this chocolate vanilla affogato combines three of my favorite: chocolate, gelato, and espresso!


Now, what is an Affogato? 

The word “affogato,” comes from the Italian word “affogare,” which means “to drown,” and that is exactly what this dessert is: gelato/ice cream drowned in freshly brewed espresso. Obviously, it is the easiest dessert ever! (store bought anything doesn’t count!)

While that is the original recipe, and some might argue with me, that sometimes simple is the best approach, this time a little chocolate syrup might change your mind.

You know what I say, there’s no such thing as too much chocolate!

To make my chocolate vanilla affogato you need to start with the chocolate syrup.

I love the combination of the unsweetened chocolate and the sweetness of the International Delight Chocolate coffee creamer but you can use semi-sweet chocolate if you prefer.


Best Ever Chocolate Vanilla Affogato Recipe

Total time: 5 mins
Servings: 4

Ingredients

  • 6 oz chopped chocolate (unsweetened or semi-sweet)
  • 1/2 cup International Delight Chocolate coffee creamer
  • 1 pint gelato
  • 4 freshly brewed espresso shots

Instructions

  1. Place 2 serving glasses/bowls in the freezer.
  2. In a heatproof bowl add the chocolate and coffee creamer. Microwave in 30 seconds intervals until the chocolate is melted. Stir to combine.
  3. Set aside to cool for a couple of minutes. (to speed things up you can refrigerate)
  4. Once the chocolate syrup is cooled, pour some in each of the 4 chilled glasses. (Save just a little syrup to drizzle over as finishing touches)
  5. Divide the gelato by dropping 1-3 scoops in each glass.
  6. Pour one espresso shot in each of the 4 glasses.
  7. Finish with the remaining chocolate syrup.
  8. Serve immediately.

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