CHOCOLATE YUMMY
Provided by Donald Link
Categories Milk/Cream Chocolate Dairy Dessert Bake Freeze/Chill Mardi Gras Cream Cheese Pecan Birthday Family Reunion Shower Chill Potluck Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 6 to 8
Number Of Ingredients 20
Steps:
- Place the pecans and sugar in a food processor and pulse together for 30 seconds.
- In the bowl of an electric mixer, cream together the butter, vanilla, and the pecan-sugar mixture, then stir in the flour and salt until just mixed. Chill the dough for 30 minutes.
- Preheat the oven to 325°F.
- Use your fingers to press the chilled dough into a 9-inch square baking dish. Prick the dough with a fork and bake 10 to 15 minutes, until lightly golden. Cool the cooked dough while preparing the remaining layers.
- Heat the cream for the pudding in a heavy-bottomed saucepan over medium heat. Stir together the sugar and egg yolks in a mixing bowl. When the cream is hot (but not boiling), temper the cream into the yolks by slowly adding half the cream while stirring vigorously, then stir the egg mixture back into the cream in the saucepan. Cook over medium-low heat for 5 to 7 minutes, until it is thick enough to coat the back of a spoon.
- Place the dark and milk chocolate in a mixing bowl with the butter, vanilla, and salt. Pour the hot cream mixture over the chocolate and stir until the chocolate and butter are melted. Spread the pudding in a shallow dish to cool and cover it with a piece of plastic wrap placed directly on the surface so a skin does not form.
- In a small mixing bowl or the bowl of an electric mixer, beat the cream cheese and 1/2 cup confectioners' sugar together until smooth.
- In the bowl of an electric mixer, or by hand, whip the cream to soft peaks, then add the remaining 2 tablespoons sugar and whip a few minutes more, until stiff peaks form.
- Spread the cream cheese over the cooled shortbread crust, top with the pudding, and then add the whipped cream. Refrigerate for at least 1 hour, or overnight. Garnish with additional chocolate shavings, if desired.
CHOCOLATE YUM! YUM!
Great for parties! Great for potlucks! Great for after school snack! Great for those "Get out of my way, I need chocolate!" moments! A gal from my previous job used to make this for staff parties and it was always a hit! Please note: cook time does not include chilling pudding.
Provided by Adopted Parisian
Categories Dessert
Time 50m
Yield 1 bowl, 10 serving(s)
Number Of Ingredients 7
Steps:
- Make and bake cake as directed.
- Set aside to cool.
- Make pudding (make as directed for pies -less milk) and chill for an hour in fridge.
- After cake has cooled, crumble half of it in bite sized pieces in the bottom of a large, clear serving bowl.
- Layer 1/2 half of pudding on top of cake.
- Layer 1 tub of cool whip on top of pudding.
- Repeat this layering process with the rest of the cake crumbled up, the rest of the pudding, and the other tub of cool whip.
- Sprinkle with mini chocolate chips.
- Sit back and enjoy this yummy-to-your-tummy dessert!
Nutrition Facts : Calories 674.3, Fat 32, SaturatedFat 18.4, Cholesterol 63.5, Sodium 921.8, Carbohydrate 98.3, Fiber 4.4, Sugar 65.8, Protein 7.7
TEXAS YUM YUM
This chocolate and vanilla layered pudding pie is a perfect treat for a hot day. No baking required, and it is really easy too.
Provided by JHWILSON
Categories Desserts Pies No-Bake Pie Recipes Pudding Pie Recipes
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- In a medium bowl, mix together the chocolate pudding mix and 1 1/2 cups of milk until smooth and well blended. Pour into the graham cracker crust.
- In a clean bowl, beat cream cheese with an electric mixer until soft, then mix in confectioners' sugar. Fold in 2 cups of the whipped topping, and spread on top of the chocolate pudding layer.
- Whisk together the vanilla pudding mix and 1 1/2 cups of milk until well blended. Spread over the top of the cream cheese layer. Spread the remaining whipped topping over the top. Chill for at least 30 minutes before slicing and serving.
Nutrition Facts : Calories 717 calories, Carbohydrate 93 g, Cholesterol 50.8 mg, Fat 35.4 g, Fiber 1.3 g, Protein 9.4 g, SaturatedFat 20.2 g, Sodium 886.4 mg, Sugar 74.5 g
CHOCOLATE YUMMIES
"Loaded with coconut and oats, these chewy chocolate treats are my daughter's favorite cookie in the world," reports Brenda Meurer of Snyder, Texas. "When she fixed these no-bake bites for a party, one guest couldn't keep his hands out of the cookie jar."
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 4 dozen.
Number Of Ingredients 6
Steps:
- In a saucepan over low heat, melt the chocolate chips, butter and marshmallows; stir until smooth. Stir in oats, coconut and vanilla; mix well. Drop by rounded teaspoonfuls onto waxed paper-lined baking sheets. Chill until set, about 30 minutes.
Nutrition Facts :
CHOCOLATE YUM YUMS
This recipe is from a friend of my mom's. They are great mini-cupcakes....perfect for snacking or for little fingers to hold.
Provided by Kzim4
Categories Dessert
Time 35m
Yield 48-56 mini muffins
Number Of Ingredients 8
Steps:
- Melt chocolate chips and butter in double boiler.
- Add nuts and remove from heat.
- Add sugar, flour, and 1 egg at a time.
- Stir in vanilla extract.
- Fill mini-muffin tins about 2/3 full.
- Bake@ 350 degrees Farenheit for 20-25 minutes.
- Tops will be crackly.
- Cool on wire racks.
- Dust with powdered sugar.
YUM
Great golden brown soft cookies with chocolate and peanut butter chips. If you like, you can use white chocolate chips, too!
Provided by Ben
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 25m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Combine the flour, baking soda and salt; gradually stir into the creamed mixture. Finally, stir in the chocolate and peanut butter chips. Drop by rounded spoonfuls onto the unprepared cookie sheet.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 710.2 calories, Carbohydrate 93.9 g, Cholesterol 76.5 mg, Fat 33.7 g, Fiber 2 g, Protein 9.9 g, SaturatedFat 22.9 g, Sodium 534.3 mg, Sugar 59.4 g
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