Best Ever Soft Chocolate Chip Sugar Cookie Recipe

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Best Ever Soft Chocolate Chip Sugar Cookie Recipe – Happiness is a plate of these soft chocolate chip sugar cookies right out of the oven! Loaded with mini chocolate chips and dotted with more chocolate chips on top these cookies are a favorite treat! The dough comes together in a matter of minutes, and no chilling is required.



Best Ever Soft Chocolate Chip Sugar Cookie Recipe

Happiness is a plate of these soft chocolate chip sugar cookies right out of the oven! Loaded with mini chocolate chips and dotted with more chocolate chips on top these cookies are a favorite treat! The dough comes together in a matter of minutes, and no chilling is required.

Total time: 27 minutes
Yields: 40 cookies

Ingredients

  • 1 cup butter, room temperature 
  • 2 cups sugar
  • 2 eggs, room temperature 
  • 2 teaspoons vanilla extract 
  • 1 cup International Delight frosted sugar cookie coffee creamer 
  • 5 1/2 cups all purpose flour 
  • 2 teaspoons baking powder 
  • pinch of salt
  • 1 cup mini chocolate chips
  • 1/3 cup chocolate chips – to arrange on top of the cookies – optional

Instructions

  1. Heat the oven to 350F.
  2. Line 2-3 baking sheets with parchment paper. Set aside.
  3. In a mixing bowl add the butter and sugar. With the paddle attachment on, beat on low speed until creamed and fluffy, about 3 minutes.
  4. Add in the eggs, one at a time and the vanilla extract.
  5. Slowly pour in the coffee creamer alternately with the flour, baking powder and salt.
  6. With a spatula, fold in the chocolate chips.
  7. Using a large scoop, drop cookie dough onto the prepared baking sheets.
  8. Top each cookie with a couple of chocolate chips.
  9. Bake, one baking sheet at a time, for 17 minutes.
  10. ** While the first batch of cookies is in the oven, I place the unbaked ones in the fridge for 10 minutes. This will prevent the dough to spread too much while baking or baking as a blob of dough if chilled longer.
  11. Keep the cookies soft for a longer time in an airtight container.

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Best Ever Chocolate Chip Cinnamon Coffee Cake Recipe

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Best Ever Chocolate Chip Cinnamon Coffee Cake Recipe – A delightfully easy to make dessert, this chocolate chip cinnamon coffee cake is super soft and tender and is bursting with both cinnamon and vanilla flavors. Coffee in hand or not, this cake is for everyone!


This cinnamon coffee cake is boosting with flavors.

Vanilla extract and French Vanilla coffee creamer enhance the flavor of the ground cinnamon added to the cake batter.

The buttermilk keeps the cake tender and moist. I love that you can enjoy a piece without a gazillion of crumbs falling all over!

Just pure perfection.

It’s comforting food with your morning cup of coffee. If you’re anything like me, you’ll find yourself reaching for a piece of cake at snack time, after lunch. Maybe even with your midday or after dinner cup of coffee. I won’t tell!


Best Ever Chocolate Chip Cinnamon Coffee Cake Recipe

A delightfully easy to make dessert, this chocolate chip cinnamon coffee cake is super soft and tender and is bursting with both cinnamon and vanilla flavors. Coffee in hand or not, this cake is for everyone!

Total time: 35 minutes
Servings: 16 servings

Ingredients


  • 1/2 cup unsalted butter, room temperature
  • 1 cup sugar
  • 2 eggs, room temperature
  • 1 1/2 tsp vanilla extract
  • 1/4 cup International Delight French Vanilla Coffee Creamer
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 cup mini chocolate chips

Ganache

  • 1 1/2 cups semisweet chocolate chips
  • 3/4 cup International Delight French Vanilla Coffee Creamer

Instructions

  1. Heat the oven to 350°F. Line a 13 x 9″ baking dish with parchment paper. Set aside.
  2. In a mixing bowl add the butter and sugar. With the paddle attachment on, beat on low speed until pale and fluffy, about 3-5 minutes.
  3. Beat in the eggs, one at a time, mixing well after each addition.
  4. Beat in vanilla and the 1/4 cup International Delight French Vanilla Coffee Creamer
  5. Whisk together flour, baking soda, baking powder, cinnamon, and salt in a medium bowl.
  6. Add flour mixture in 2 additions, alternating with the buttermilk.
  7. Fold in the mini chocolate chips.
  8. Pour the cake batter into the prepared baking pan.
  9. Bake for 24 to 25 minutes or until a toothpick inserted in the center comes out clean.
  10. Remove from oven to cool completely in pan on a wire rack.

Ganache

  1. In a heatproof bowl add the chocolate chips and 3/4 cup International Delight French Vanilla Coffee Creamer. Microwave in 15 seconds intervals until the chocolate chips begin to melt. Stir until completely melted and smooth.
  2. Pour over the cooled coffee cake.
  3. Wait until the ganache has set before cutting into pieces.

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Best Ever Chocolate Cake with Warm Chocolate Frosting Recipe

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Best Ever Chocolate Cake with Warm Chocolate Frosting Recipe – Enjoy this irresistibly rich and creamy chocolate cake topped with a delicious fudgy warm chocolate frosting.


The cake calls for everyday ingredients every baker should have.

All purpose flour, sugar, baking soda, unsweetened cocoa powder, eggs, buttermilk, coffee and of course butter.

Growing up and living in Europe until a few years back, I know the best butter for baking is the high-fat content European-style and Finlandia® is my go-to butter when it comes to baking!

FINLANDIA® butter is a European-style butter preferred by most French pastry chefs for baking. Delicious and creamy with a very rich taste, Finlandia butter is made from pure fresh milk from Finnish family-owned farms.

Please note a package of Finlandia butter has 7oz and you’ll need 8oz. for the cake and 4 oz for the frosting!

For the frosting, you’ll need more Finlandia butter, some cocoa powder, milk and powder sugar.

Please keep in mind it’s very important to pour the warm frosting over the still warm cake and let it sit for a couple of hours.

Actually, I prefer to make the cake a day in advance, it’s simply the best!


Best Ever Chocolate Cake with Warm Chocolate Frosting Recipe

Enjoy this irresistibly rich and creamy chocolate cake topped with a delicious fudgy warm chocolate frosting.

Total time: 50 minutes
Servings: 16

Ingredients


Chocolate cake

  • 2 cups of all purpose flour
  • 2 cups of granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup black coffee
  • 1 cup Finlandia unsalted butter
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup buttermilk
  • 2 eggs
  • 1 teaspoon vanilla extract

Chocolate frosting

  • 1/2 cup Finlandia unsalted butter
  • 1/4 cup unsweetened cocoa powder
  • 1/3 cup (whole) milk
  • 1 pound powdered sugar
  • pinch of salt

Instructions

  1. Heat the oven to 350F.
  2. Line a 13X9″ baking pan with parchment paper. Set aside.
  3. In a mixing bowl add the flour, sugar, baking soda and salt. Whisk to combine.
  4. In a medium size saucepan add the coffee, cocoa powder and 1 cup of Finlandia unsalted butter.
  5. Cook over low heat until the butter is melted.
  6. Pour the coffee chocolate mixture over the dry ingredients into the mixing bowl.
  7. With the paddle attachment on, beat on low speed, slowly adding the buttermilk, the 2 eggs and vanilla extract.
  8. Stir until all the ingredients are incorporated.
  9. Pour the cake batter into the prepared pan and bake for 28-30 minutes or until a toothpick inserted into the center of the cake comes clean.
  10. Remove from the oven.
  11. As soon as the cake is done, make the frosting.
  12. In a medium size saucepan add the remaining 1/2 cup Finlandia butter, cocoa powder and milk. Cook over low heat until the butter is melted.
  13. Remove from the heat and stir in the powder sugar. Mix well.
  14. Pour the warm frosting over the warm cake.
  15. Set aside until cooled completely.

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Best Ever Double Chocolate Buttermilk Cake Recipe

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Best Ever Double Chocolate Buttermilk Cake Recipe – Light and airy, with a decadent crumb, this double chocolate buttermilk cake makes a great accompaniment to a cup of coffee in the afternoon or after dinner.


I love all kinds of cakes, especially chocolate, but this cake has been my go-to recipe when I need to whip something up in a jiffy.

The cake itself comes together in 10 minutes and it needs about 35 minutes to bake.

Just like other cakes, you start by creaming the butter with the sugar, until light and fluffy. For best results, make sure the butter is at room temperature. Soft enough for your finger to leave an imprint when pressed, but not so soft that your finger easily presses through it.

The eggs are then added, one by one followed by the buttermilk and International Delight coffee creamer alternately with the dry ingredients – flour, cocoa powder, baking soda and a pinch of salt.


Best Ever Double Chocolate Buttermilk Cake Recipe

Light and airy, with a decadent crumb, this double chocolate buttermilk cake makes a great accompaniment to a cup of coffee in the afternoon or after dinner.

Total time: 45 minutes
Servings: 20 pieces

Ingredients


  • 2/3 cup butter, softened
  • 1 1/3 cups granulated sugar
  • 2 eggs
  • 1 1/2 teaspoons vanilla
  • 3/4 cup buttermilk
  • 1/3 cup International Delight chocolate caramel coffee creamer
  • 2 cups all-purpose flour
  • 2/3 cup unsweetened baking cocoa
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

Ganache

  • 1 1/2 cups semi-sweet chocolate chips
  • 1 cup International Delight chocolate caramel coffee creamer

Instructions

  1. Heat the oven to 350F. Line a 13X9″ baking pan with parchment paper. Set aside.
  2. In a mixing bowl, with the paddle attachment on, beat on medium-low speed the butter and the granulated sugar about 3 minutes or until fluffy.
  3. Beat in eggs, one at a time, until smooth.
  4. Stir in 1 1/2 teaspoons vanilla.
  5. Gradually beat in the buttermilk and coffee creamer alternately with flour, cocoa powder, baking soda and salt.
  6. Stir just until smooth.
  7. Spoon the cake batter into the prepared pan and bake in preheated oven for about 35 minutes or until a toothpick inserted in the center comes out clean.
  8. Remove from the oven and cool completely.

Ganache

  1. In a heatproof bowl, add the chocolate chips and coffee creamer. Microwave in 30 minutes intervals until the chocolate is melted and the ganache is smooth.
  2. Pour the ganache over the cake and let set before cutting into pieces.

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Best Ever Chocolate Cake with Vanilla Cream Cheese Frosting Recipe

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Best Ever Chocolate Cake with Vanilla Cream Cheese Frosting Recipe – With a perfectly light and tender cake crumb, this delicious made from scratch chocolate cake is finished with a scrumptious vanilla cream cheese frosting. You’ll find every excuse to make this chocolate cake with vanilla cream cheese frosting over and over again!


There are a few reasons why I love this chocolate cake with vanilla cream cheese frosting so much.

First, it’s incredibly easy to make. Yes, it’s a layer cake and it requires a little bit of patience and planning ahead, but it’s worth every minute. Plus, I always plan on leaving it to set overnight so I’m not tempted to slice it before the ganache is settled.

Second, the vanilla cream cheese frosting is one of the easiest things to do, ever! Just make sure your butter and cream cheese are at room temperature and you slowly add in the powdered sugar. A kitchen ceiling with a layer of sugar on is no fun. (I may or may not talk from experience)

Third, this cake is a match made in heaven. Either you’re in the chocolate camp or the vanilla camp, combining the two results in a dessert everyone loves. (To be fair, I think this cake is more like 75% chocolate, 25% vanilla but who keeps track?)

Fourth, you don’t need any advanced decorating skills. If you’d rather cover the sides of the cake in frosting, just make a double batch. But I love a naked cake.

Last but not least, the ganache on top uses equal amounts of dark and semisweet chocolate. In my opinion, it’s the perfect balance of sweetness to finish the cake. 


Best Ever Chocolate Cake with Vanilla Cream Cheese Frosting Recipe

With a perfectly light and tender cake crumb, this delicious made from scratch chocolate cake is finished with a scrumptious vanilla cream cheese frosting. You’ll find every excuse to make this chocolate cake with vanilla cream cheese frosting over and over again!

Total time: 55 minutes
Servings: 12-16 slices

Ingredients


  • 3/4 cup unsalted butter, room temperature
  • 1 1/2 cups granulated sugar
  • 2 eggs
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup International Delight Chocolate Caramel coffee creamer
  • 2 cups all-purpose flour
  • 2/3 cup unsweetened baking cocoa
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon salt

Frosting

  • 1 cup unsalted butter, room temperature
  • 1 package (8oz) cream cheese, room temperature
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2-4 tablespoons International Delight Chocolate Caramel vanilla creamer

Ganache

  • 3/4 cup semi-sweet chocolate chips
  • 3/4 cups unsweetened chocolate chips
  • 1 cup heavy cream

Instructions

  1. Heat oven to 350°F.
  2. Coat three 9″ round pans with baking spray or butter and flour. Shake off excess. Set aside.
  3. In a mixing bowl add the butter and sugar. With the paddle attachment on, beat on low speed until light and fluffy, about 3 minutes.
  4. Add in the eggs, one at a time, beating well after each addition.
  5. Beat in the buttermilk and vanilla extract until well blended.
  6. In a separate bowl, combine the flour, cocoa powder, baking soda and salt.
  7. Alternately add some of the flour mixture and a little of the coffee creamer, beating just until all the ingredients are blended in.
  8. Divide batter equally between the 3 baking pans.
  9. Bake for 23-25 minutes or until toothpick inserted in center comes out clean.
  10. Remove the pans from the oven and leave to cool for about 10-15 minutes before inverting on wire racks to cool completely.

Frosting

  1. In a mixing bowl add the butter and cream cheese.
  2. With the paddle attachment on, beat on low speed until fluffy, about 3 minutes.
  3. Add the powdered sugar, 1/2 cup at a time, beating well after each addition.
  4. Once all the sugar is incorporated, beat in the vanilla extract and enough vanilla coffee creamer to reach your desired consistency. I prefer my frosting a little thicker so I only added 2 tablespoons.

Assemble the cake

  1. On a cake stand add the first layer. Spoon half of the frosting on top of it and spread it evenly.
  2. Gently lay the second cake layer and spread the remaining frosting.
  3. Last but not least finish the cake with the third cake later.
  4. To prevent the cake from sliding I use a cake ring but it’s not mandatory. If you do use the ring, make sure it’s tight around the cake.
  5. Refrigerate for a couple of hours, or overnight.

Ganache

  1. In a heatproof bowl, add the chocolate chips and cream. Microwave in 30 seconds intervals, stirring each time it stops, until the chocolate is smooth and creamy.
  2. Let the ganache thicken before pouring it over the cake.
  3. Refrigerate for at least 1 more hour before slicing the cake.

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Best Ever Cranberry Bars Recipe

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Best Ever Cranberry Bars Recipe – If you love cranberry or fruity desserts in general, this recipe is for you. A buttery crust with a delectable cranberry filling and a dusting of powdered sugar… so good!


This is probably the best make-ahead dessert I’ve made in a long time. These bars need a couple of hours to set up and are even better if left to rest in the fridge overnight. The cranberry flavor gets a lot more intense and develops beautifully.

If you aren’t a big cranberry fan, you could make these bars using a juice from any other fruit like pomegranate or grape as well. Just make sure it’s 100% juice. Talk about versatility.

Not only do I love the taste of these bars, but I adore their color as well. The powdered sugar on top makes them looks extra dreamy. Perfect for the season we’re in right now. Gah, I might just have to go and snag another one. I just can’t resist.


Best Ever Cranberry Bars Recipe

These bars are bursting with cranberry flavor. Such a refreshing yet satisfying treat!

Total time: 2 hours 30 minutes
Servings: 16 bars

Ingredients


For the Crust

  • 1/2 cup confectioners’ sugar
  • 1 1/2 cups all-purpose flour
  • 3/4 cup unsalted butter, at room temperature

For the Filling

  • 1/2 cup all-purpose flour
  • 2 1/4 cups granulated sugar
  • 1 cup plus 3 tablespoons cranberry juice (100%)
  • Zest of 1 orange
  • 6 large eggs
  • 1 large egg yolk
  • 1/4 teaspoon salt
  • confectioners’ sugar, for topping

Instructions

  1. Preheat oven to 350 degrees F. Spray a 9×13-inch baking pan with nonstick spray.
  2. Start by preparing the crust. In the bowl of your stand mixer (with the paddle attachment), combine confectioners’ sugar and flour. Mix in butter until fully combined and dough forms. Using your hands press dough into the prepared pan in an even layer. Cover with a sheet of parchment paper. Place in the oven and bake for 30-35 minutes.
  3. While the crust is baking, prepare the filling. In a medium bowl, whisk together four and sugar. Add cranberry juice and orange zest and stir to dissolve sugar.
  4. In a separate bowl whisk eggs and egg yolk as well as the salt. Then add to the cranberry mixture and whisk until fully combined. When the crust is done baking, remove the parchment paper and pour cranberry mixture onto the hot crust (don’t remove pan from the oven, but pull out the oven rack instead). Return to the oven and reduce temperature to 300 degrees F. Let bake for 30-40 minutes or until filling is set (no longer wobbly). Remove from the oven and let cool completely, about 2 hours. Cover and place in the fridge until ready to serve, or at least for another hours. Cut into bars and cover with powdered sugar.

Notes

  • Bars will keep up to 4 days stored in the fridge.

Best Ever Dreamy Strawberry Coconut Bars Recipe

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Best Ever Dreamy Strawberry Coconut Bars Recipe – A super Easy and Buttery Crust topped with Strawberry Jelly and finished with a Coconut Crumble.



When I think of sweet treats perfect for summer, the first two things that come to mind are coconut and strawberries.

Both of these beautiful ingredients are the star of my dreamy bars. It all starts with a super easy and buttery crust that’s topped with strawberry jelly and finished with a coconut crumble.

The flavors of strawberry and toasted coconut work so well together. I could have easily devoured half a pan of these yummy treats in one sitting. Not only do they taste amazing, but your home will smell beyond incredible. They are light enough to prevent any feeling of heaviness, but extremely satisfying at the same time. I hope you will love them as much as we did!


Best Ever Dreamy Strawberry Coconut Bars Recipe

A super Easy and Buttery Crust topped with Strawberry Jelly and finished with a Coconut Crumble.

Total time: 1hour
Servings: 12-16 bars

Ingredients


For the Crust:

  • 1⅓ cups all-purpose flour
  • ¼ cup granulated sugar
  • ¾ teaspoon baking powder
  • ½ cup (1 stick) unsalted butter, softened
  • 1 large egg
  • ½ cup strawberry jelly or jam

For the Coconut Crumble:

  • ½ cup brown sugar
  • 1 cup sweetened coconut flakes
  • 2 tablespoons all-purpose flour
  • ½ teaspoon baking powder
  • 4 tablespoons unsalted butter, melted

Instructions

  1. Preheat oven to 350 degrees F. Lightly grease an 8-x-8-inch baking pan with nonstick spray. Set aside
  2. In a medium bowl, whisk together flour, sugar, and baking powder. Using a rubber spatula, add large egg and mix to combine. Add softened butter and mix until dough forms. Press into prepared pan and place in the oven. Bake for 15 minutes. Spread strawberry jelly over the warm crust.
  3. Next, combine brown sugar, coconut flakes, flour, and baking powder. Pour melted butter over the dry ingredients and stir to combine. Drop mixture evenly over the jelly layer and return to the oven. Bake for 18-20 minutes or until top layer is golden brown. Remove from the oven and let cool for at least 30 minutes before serving.

Notes

  • Bars will keep up to one week stored in an airtight container.

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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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