Tag: chocolate

No-Bake Reese’s Peanut Butter Bars


Reese's Bars

Last night, I had a serious craving for something sweet and decided to “cheat” by making a box mix of a Reese’s dessert. I took a little bite to satisfy my fix, and while it was delicious, I knew I could/should, make a homemade version. Thus, I did just that today. I seriously LOVE the incredible combination of chocolate and peanut butter and knew this was going to be amazing. Well, amazing doesn’t do it justice… it’s OFF THE CHARTS! It tastes just like a Reese’s, and doesn’t require any baking, so super easy to whip together. Oh, and only has five (yes 5) ingredients!!!

Ingredients

  • 1 cup graham crackers crumbs
  • 1 cup confectioners’ sugar
  • 1/2 cup butter, melted
  • 3/4 cup peanut butter, plus 2 tbsp.
  • 1 cup chocolate chips, semi-sweet or milk chocolate

Directions

  1. Line a 8×8 baking dish with aluminum foil or waxed paper.
  2. In a medium bowl, melt butter and peanut butter in the microwave until butter is melted.
  3. Mix in graham cracker crumbs & powdered sugar, and stir until well combined.
  4.  Spread into dish, and place in fridge for about 10-15 minutes.
  5. In a small bowl, melt the chocolate chips and 2 tbsp. peanut butter in 20 second intervals until melted and smooth.
  6. Pour and spread over peanut butter mix, and chill until firm, about 2 hours.
  7. Lift up out of dish and cut into squares.

Reese's PB Bars

 

Top ↑

Oreo Truffles


Oreo Truffles

My Mom told me about these little gems recently, and how incredibly scrumptious they were, so it goes without saying… I just had to try them out. I did last night and she was NOT kidding! Today, I brought them into work and they went over like gangbusters! In addition, everyone was shocked that they’re only made up of three ingredients and the inside is totally creamy! They do take a little bit of work to put together, but I promise you, it is well worth the effort!

I decided to divide the recipe in half and make these smaller than one inch instructed on Kraft’s site (although they look larger in the picture), and thought they were the perfect size.

Ingredients

  • 36 Oreo cookies, finely crushed
  • 1 (8 oz.) package of Philly cream cheese, softened
  • 4 packages (4 oz.) Bakers semi-sweet chocolate, melted
Peanut butter oreos in food processor
Peanut butter oreos in food processor
Oreo crumbs
Oreo crumbs

Directions

  1. Break Oreos into small pieces, place into food processor (or blender) and grind to fine crumbs.
  2. Reserve 1/4 cup of the crumbs.
  3. Combine cream cheese & remaining crumbs in a bowl until well blended.
  4. Shape into approximately 48 (1 inch) balls.
  5. Put in freezer for 15 minutes to harden.
  6. Melt chocolate in microwave* or in a chocolate warmer (my favorite).
  7. Dip the oreo-cream cheese balls into chocolate, using one or two forks, or a toothpick, until covered, and place on wax or parchment paper-covered rimmed baking sheet.
  8. Sprinkle immediately with reserved crumbs and refrigerate for 1 hour or until firm.

* To melt chocolate: Place chocolate in microwavable bowl. Microwave on HIGH 2-1/2 min. or until chocolate is completely melted, stirring every 30 sec.

Store in airtight container in fridge.

A Different Batch Using Milk Chocolate & Almond Bark
A different batch made with milk chocolate & almond bark

Top ↑

Chocolate Scotcheroos


A scrumptious dessert with Rice Krispies, chocolate, peanut butter and butterscotch.

Before measuring the corn syrup, coat your measuring cup with cooking spray — the syrup will pour easily out of the cup.  

Recipe courtesy of Kellogg’s.

Ingredients

  • 1 cup light corn syrup
  • 1 cup sugar
  • 1 cup peanut butter
  • 6 cups Rice Krispies (or Cocoa Rice Krispies)
  • 1 cup semi-sweet chocolate morsels
  • 1 cup butterscotch chips (or peanut butter chips)

Directions

  1. Place corn syrup and sugar in 3-quart saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil.
  2. Remove from heat. Stir in peanut butter and mix well.
  3. Add Rice Krispies cereal. Stir until well-coated.
  4. Press mixture into 13x9x2-inch pan coated with cooking spray. Set aside.
  5. Melt chocolate and butterscotch chips in 1-quart saucepan over low-heat, stirring constantly.
  6. Spread evenly over cereal mixture. Let stand until firm.
  7. Cut into 2×1 inch bars when cool.

Cupcakes!


For those of you that don’t know me personally, I’ll fill you in on one of my passions… cupcakes. Specifically, mini-cupcakes (aka little cakes). I love making them about as much as I enjoy eating them. I recently made these marble cupcakes, which basically just consists of devil’s food cake and yellow cake, swirled. Since time was a factor, I “cheated” and used two cake mixes and two containers of frosting (one chocolate and one vanilla), instead of making them from scratch.

Ingredients

  • 1 box Betty Crocker Devil’s Food cake mix
  • 1 box Betty Crocker Yellow cake mix
  • 6 eggs
  • 2/3 cup oil
  • 2 1/2 cups water
  • 1 container Betty Crocker Chocolate frosting
  • 1 container Betty Crocker Vanilla frosting

Directions

  1. Follow directions on cake mix, which includes oven temp and baking time.
  2. Cool cupcakes completely.
  3. Frost using a mix of chocolate and vanilla frosting. I used a decorator’s bag and tip to get a unique blend of the two frostings and the grooved design pictured above. Of course, you can simply use a knife and just use a little bit of both frostings.