Archives For Chocolate chip

This is not a “bring the family together” type of dessert.  When I make it, there’s quite a bit of arguing over who is sneaking all the pieces.  Nobody needs to know it’s Mom!  Hey, since I’m usually the mediator, I feel I can be the troublemaker once in a while.  Strangely, the rebel in me usually comes out when there’s chocolate involved.

Chocolate Chip Cookie Delight

Ingredients:

1 tube refrigerated chocolate chip cookie dough

1 package cream cheese (8 ounces)

1 cup powdered sugar

1 package whipped topping (12 ounces), thawed and divided

3 cups cold milk

1 package instant chocolate pudding mix (3.9 oz.)

1 package instant vanilla pudding mix (3.4 oz.)

Directions:

1.  Let cookie dough stand at room temperature for 10 minutes.

2.  Press dough into ungreased 9×13 pan.

3.  Bake at 350° for 14-16 minutes or until golden brown.  Cool.

4.  In large bowl, beat cream cheese and powdered sugar until smooth.

5.  Fold in 1 3/4 cup whipped topping.  Spread over crust.

6.  In large bowl, whisk milk and pudding mixes for 2 minutes then let stand for 2 minutes until soft set.

7.  Spread over cream cheese layer.

8.  Top with remaining whipped topping.

9.  Cover and refrigerate for 8 hours or overnight.

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©2013 Connie Davis Johnson

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Turtle Bars

December 27, 2012 — 2 Comments

Chocolate, pecans, caramel?  Yes please!!  Of course, I could have stopped at “chocolate” and been happy!

101_4914Ingredients:

1 package crescent roll dough (8 count)

2/3 cup butter

3/4 cup brown sugar

8 ounce chopped pecans

12 ounce package chocolate chips

Directions:

1.  Press crescent roll dough in the bottom of a 9×13 pan.  Be sure to pinch edges together.

2.  Melt butter and brown sugar in saucepan, stirring constantly.  Boil for 1 minute.

3.  Pour mixture over crescent roll dough.

4.  Sprinkle chopped pecans over dough.

5.  Bake at 375° for 15-18 minutes.

6.  Remove from oven and immediately sprinkle chocolate chips on top.  Let sit for 2-3 minutes and then swirl to melt.

7.  Refrigerate 1 hour before cutting.

8.  Cut into bars and store in refrigerator.

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Burned

©2012 Connie Davis Johnson

These don’t last long around our house.  A true favorite!

101_4852Brownie Ingredients:

1 cup (2 sticks) butter, melted          1 1/4 cup all-purpose flour

2 cups sugar                                   1/2 teaspoon baking powder

2 teaspoons vanilla                          1/4 teaspoon salt

3 eggs                                            1 cup chocolate chips

3/4 cup cocoa

Peanut Butter Filling Ingredients:

1 package cream cheese                 1 egg

1/2 cup peanut butter                       2 Tablespoons milk

1/4 cup sugar

Directions:

1.  Preheat oven to 350°.

2.  Grease 9×13 pan.

3.  Prepare Brownie mix by stirring together melted butter, sugar, and vanilla.

4.  Add eggs and beat well.

5.  Add cocoa and beat until well blended.

6.  In another bowl, combine flour, baking powder, and salt.  Slowly add to brownie mix.  Beat well.

7.  Stir in chocolate chips.

8.  Remove 1 cup batter.

9.  Pour remaining batter into pan.

10.  Prepare Peanut Butter Filling by combining all ingredients and beating until smooth and creamy.

11.  Spread Peanut Butter Filling over batter in pan.

12.  Drop reserved chocolate batter by teaspoonfuls over filling.

13.  Using knife, gently swirl for marbled effect.

14.  Bake at 350° for 45-50 minutes or until toothpick inserted in center comes out almost clean.

15.  Remove from oven and cool.

16.  Hide some for yourself because your family will eat all of them before you have the chance to eat any.  (Experience talking).

Enjoy!!!

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©2012 Connie Davis Johnson

Chocolate Caramel Bars

December 4, 2012 — 1 Comment

101_4829

These bars are a family favorite and taste like candy bars.

Ingredients:

1 package German Chocolate cake mix

3/4 cup melted butter

1 small can evaporated milk

1 cup chocolate chips

1 cup nuts

50 caramels

Directions:

1.  Preheat oven to 350°.  Remove wrappers from caramels and set aside.

2.  Mix together until smooth, cake mix, butter, and 1/3 cup of evaporated milk.

3.  Pat half of the mixture into 9×13 cake pan.

4.  Bake for 6 minutes at 350°.

5.  Meanwhile, melt caramels with 1/3 cup of evaporated milk, stirring constantly over low-medium heat.

6.  Remove pan from oven and immediately sprinkle chocolate chips and nuts over cake in pan.

7.  Cover with caramel mixture.

8.  Place remaining cake mix on top of caramels.  (Note: It’s thick enough, I flatten it with my fingers and place on top.)

9  Bake an additional 10 minutes at 350°.

10.  Cut when cool and store in refrigerator.

Makes 24 bars.

Recipe from my amazing mother-in-law, Darlene Johnson

 

©2012 Connie Davis Johnson