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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Easy No Bake Chocolate Pie Recipe

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Easy No Bake Chocolate Pie Recipe – A decadent, deliciously easy no bake chocolate pie with a graham cracker crust filled with a dreamy chocolate mousse filling. It comes together in less than 10 minutes but will be devoured in seconds!


This chocolate pie is so rich and decadent you’ll be asked to make it for every party, every get-together and just because you need a quick chocolate fix!

If you’re not a fan of mini desserts (or you want thicker slices – shhh! I won’t tell!), you can make this pie into a traditional 9″ pie pan.

The only difference is the pie crust.

While for these mini chocolate pies I did not mix the graham crackers crumbs with butter, if you plan on having a 9″ pie I suggest mixing the crumbs with 1/3 cup melted butter before pressing them on the bottom and sides of the pan to make the crust. Refrigerate for 5-10 minutes while making the filling!

For the filling you need only 4 ingredients! Baking chocolate, cream cheese, powdered sugar and International Delight chocolate coffee cream! Don’t you just love when a recipe calls for ingredients you already have?

A note for the filling – when whipping it, it will seem runny, but do not panic. Once poured into the serving cups it will thicken and harden.

The chocolate mousse filling is so light and dreamy, I could not stop eating it!


Easy No Bake Chocolate Pie Recipe

A decadent, deliciously easy no bake chocolate pie with a graham cracker crust filled with a dreamy chocolate mousse filling. It comes together in less than 10 minutes but will be devoured in seconds!

Total time: 2 hours 15 mins
Servings: 6 mini pies

Ingredients

  • 10 oz baking chocolate(sweetened or unsweetened or a combo of the two), chopped
  • 2 packages (8 oz each) cream cheese, room temperature
  • 1 cup powdered sugar
  • 2/3 cup International Delight chocolate coffee creamer
  • 1 1/2 cups graham crackers crumbs
  • 1 to 1 1/2 cups whipped cream
  • chocolate shavings

Instructions

  1. In a heatproof bowl add the chopped chocolate. Place the bowl on top of a pot with simmering water (make sure the bowl does not touch the water) and gently stir until the chocolate is melted. Set aside to cool for a couple minutes.
  2. Meanwhile, in a mixing bowl add the cream cheese. With the whisk attachment on, whip the cheese until light and fluffy.
  3. Slowly stir in the powdered sugar and the melted chocolate.
  4. Last but not least whip in the coffee creamer. The filling will be a little runny, don’t panic! It will harden in the fridge!
  5. Place approximately 1/4 cup graham cracker crumbs into 6 serving cups/dishes.
  6. Divide the chocolate pie filling between the serving cups.
  7. Refrigerate for a couple of hours.
  8. Just before serving, top each pie with whipped cream and chocolate shavings.

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Caramel Cheesecake Dip Recipe

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Caramel Cheesecake Dip Recipe – Unbelievably delicious and super easy to make, this 3 ingredients caramel candy cheesecake dip will be the first thing to go at parties! Perfect with sliced apples, pretzels, vanilla waffers and more!


With only 3 ingredients and 5 minutes of prep time, this cheesecake dip will be brought to all the parties I’m invited to.

Of course, this cheesecake dip can be made with so many flavors. Don’t like caramel, make chocolate! Wanna go seasonal? Make pumpkin candy cheesecake dip!  Or peppermint candy cheesecake dip!

There are so many candy possibilities!

Now that we’ve talked candy, and obviously you need cream cheese it’s time to talk about the third ingredient – International Delight coffee creamer!

For this candy cheesecake dip I used their caramel macchiato creamer but of course, you can use the pumpkin pie spice creamer or their peppermint mocha creamer if you’re planning on making this dip anytime soon.

No matter what flavor candy and creamer you decide to use, you should make this cheesecake dip asap!

Caramel Cheesecake Dip Recipe

Total time: 5 minutes
Servings: 12

Ingredients

  • 2 packages (8 oz each) cream cheese, room temperature
  • 1/2 cup International delight coffee creamer
  • 1 cup to 1 1 /2 cups chopped candy

Instructions

  1. In a mixing bowl add the cream cheese and the coffee creamer. With the paddle attachment on, beat on low speed until light and fluffy.
  2. With a spatula, fold in the chopped candy.
  3. Spoon in a serving dish and enjoy.

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Best Ever Chocolate Chunk Cookie Butter Bars Recipe

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 Best Ever Chocolate Chunk Cookie Butter Bars Recipe – Cookie Butter Bars are infused with cookie butter and plenty of cookie pieces & chocolate chunks. Don’t attempt to make them if you can’t handle a whole lot of cookie goodness in bar form. You won’t be able to stop at just one.


There are a couple of traditional things we eat and go see every year, but I’m always excited to try their new creations as well. I already printed off the list of new items… dessert salami, anyone?

Yep, the State Fair is my guilty pleasure. Speaking of which, I might as well let you in on another guilty pleasure of mine – Cookie Butter.

I mean, cookies in butter form?! Can you blame me?

I adore every single thing about it. But the smell is one of my absolute faves. I wish they made that scent in candle form. Or maybe they already do? I wouldn’t be surprised if it already exists – fill me in if it does!

But just in case there’s no candle in sight, these bars will do the same. Make your house smell beyond amazing.

And they will captivate the rest of your senses too. Cookie Butter infused bars with chunks of chocolate and Biscoff cookies. You better believe they will tickle your taste buds. I still can’t believe it took me this long to incorporate Cookie Butter as a main ingredient.

See the pieces of Biscoff cookies peeking through? I am all about texture and these bars definitely deliver. They’re a tad bit gooey inside, pack a slight crunch due to the cookie pieces and the chocolate chunks pull it all together, of course.

Best Ever Chocolate Chunk Cookie Butter Bars Recipe

Total time: 30 minutes
Servings: 16

My cookie obsession has come to new heights with Chocolate Chunk Cookie Butter Bars. Every cookie lover needs this recipe in their repertoire.

Ingredients

  • 1 stick (1/2 cup) unsalted butter, softened
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1/2 cup cookie butter
  • 1/2 teaspoon salt
  • 1 1/4 cups all-purpose flour
  • 1/2 cup chocolate chunks
  • 5 Biscoff cookies, broken into pieces

Instructions

  1. Preheat oven to 350 degrees F. Spray an 8-x-8-inch baking pan with nonstick spray or line with aluminum foil and spray (it makes it easier to lift the bars out of the pan and cut into individual squares).
  2. In a medium bowl, cream together butter, brown sugar, and granulated sugar. Add vanilla extract and egg and mix until combined. Incorporate cookie butter until smooth and creamy. Add salt and flour and mix until fully combined. Fold in chocolate chunks and broken cookie pieces.
  3. Press batter into the prepared pan. Place in the oven and bake for 25 minutes or until edges are slightly brown. Remove from the oven and let cool completely before cutting into squares.

Notes

  • Bars will keep up to 5 days stored in an airtight container or up to 4 weeks stored in the freezer.

Best Ever Chocolate Chip Salted Caramel Pretzel Blondies Recipe

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Best Ever Chocolate Chip Salted Caramel Pretzel Blondies Recipe – Hands down the best Blondies you can make at home. Chock-full with Chocolate Chips, Pretzels and a very generous drizzle of Salted Caramel.


Chocolate Chip Salted Caramel Pretzel Blondies are the happiest accidental creation to have come out of my oven over the past few weeks.

The main reason why I adore this recipe so much is that they bake up beautifully every time. They’re slightly browned and crisp on the outside, but the best part, the inside, stays so moist, gooey and chewy. The similarity to brownies is undeniable.

Brownies are my absolute favorite bars. All things chocolate really are my favorite. Adam, on the other hand, prefers anything that doesn’t involve chocolate or contains small amounts. So just in case you are that someone or live with anther person who doesn’t love chocolate quite as much, these blondies are the best compromise. Not as rich and fudgy as brownies, but every bit as satisfying.

The batter for these blondies holds a healthy amount of chocolate chips and broken pretzel pieces. Giving the blondies great texture and that sweet & salty thing so many of us love. The caramel drizzle at the end totally sets each and every yummy square over the top.

Best Ever Chocolate Chip Salted Caramel Pretzel Blondies Recipe

Total time: 30 minutes
Servings: 12

These blondies are all about salty & sweet. Get ready to have your taste buds tickled!

Ingredients

  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 cup packed light brown sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon kosher salt
  • 1 cup all-purpose flour
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup broken pretzel pieces, plus 12 whole pretzels for decorating each square (optional)
  • 1/4 cup salted caramel sauce, for drizzling

Instructions

  1. Preheat oven to 350 degrees F and line an 8-x-8-inch baking pan with parchment paper that has been sprayed with nonstick cooking spray or grease the pan thoroughly.
  2. In a medium bowl, using a rubber spatula combine butter and brown sugar. Add egg and vanilla and mix until incorporated. Stir in salt and flour until fully incorporated and no lumps remain. Fold in chocolate chips and broken pretzel pieces.
  3. Pour batter into prepared baking pan in an even layer. Place in the oven and bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean. Let cool completely. Drizzle with salted caramel sauce. Cut into bars and place 1 pretzel in the center of each blondie square. Enjoy!

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Best Ever Chocolate Chip Cookie Stack Recipe

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Best Ever Chocolate Chip Cookie Stack Recipe – Chocolate Chip Cookies, Cheesecake, and Chocolate Ganache collide into one breathtaking dessert.


While it might look like this could be difficult to pull off, let me tell you that it really isn’t. If you can bake chocolate chip cookies, you can totally do this. It’s made up of two chocolate chip cookie layers, two no-bake cheesecake layers and lots of chocolate ganache.

Basically the dessert of my dreams.

For the cookie layers, I adapted our favorite chocolate chip cookie dough and simply baked it into two giant square cookies and let them cool completely. Once cooled, I moved onto the easiest cheesecake I know. Made up of 3 ingredients and so, so yummy. While chocolate ganache sounds fancy, it really is a cinch to make on your own. Heavy cream and chocolate are the best together.

This is by far the tastiest frozen treat I’ve eaten in quite a while.  I was most definitely inspired by the warm weather and my relentless sweet tooth.


Best Ever Chocolate Chip Cookie Stack Recipe


Total time: 30 mins
Servings: 12

Ingredients


For the Cookie Layers

  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 1 cup (2 sticks) butter, melted
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 3/4 cups all-purpose flour
  • 1 1/2 cups semisweet chocolate chips

For the Chocolate Ganache

  • 1 1/2 cups dark chocolate
  • 2 cups heavy cream
  • For the Cheesecake Layer
  • 2 (8 oz) packages cream cheese, softened
  • 1 1/2 cups confectioner’s sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350 degrees F. Line an 8-x-8 inch baking pan with aluminum foil and spray with nonstick spray.
  2. In the bowl of your stand mixer, combine sugars, butter, eggs and vanilla. Mix until smooth, about 2-3 minutes. Add baking soda and salt. Mix another minute or until incorporated. With your mixer set to its slowest setting, add flour and mix until a smooth dough forms. Add chocolate chips and incorporate with a spatula. Press half of the cookie dough into the prepared pan. Place in the oven and bake for 18-20 minutes. Remove from the oven and let stand for 10 minutes. Lift cookie layer onto a wire rack and line baking pan again with aluminum foil and spray. Bake the second half of the cookie dough as the first.
  3. Once cookie layers have completely cooled, return one layer to the bottom of the baking pan (that’s been sprayed and lined with aluminum foil).
  4. Using a double boiler, combine heavy cream and dark chocolate. Heat and stir frequently until dark chocolate is melted and incorporated with the heavy cream. Remove from the stove and let sit.
  5. In the bowl of your stand mixer, beat together cream cheese, confectioner’s sugar, and vanilla until smooth.
  6. Pour 1/3 of the chocolate ganache over the cookie layer in the pan in an even layer. Place in the fridge for 10-15 minutes. Remove and spread half of the cream cheese mixture over the chocolate. Stack second cookie sheet on top and spread another 1/3 of the chocolate ganache in an even layer over the cookie layer. Return to the fridge for another 15 minutes. Spread remaining cream cheese mixture evenly over the chocolate layer and pour remaining chocolate ganache over the final cream cheese layer. Cover pan and place in the freezer for at least 2 hours or until ready to serve.

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