Archives For Chocolate

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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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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Peanut Butter Chocolate Cookies

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©2012 Connie Davis Johnson

These are my family’s favorite cookies.  If you love chocolate and peanut butter, you’re sure to love them too.

Ingredients:

1 cup butter, softened                         2 teaspoons vanilla extract

1 cup sugar                                       3 cups flour

1 cup packed brown sugar                  1 cup baking cocoa

2 cup creamy peanut butter, divided     1 teaspoon baking soda

2 eggs, lightly beaten                         1 1/2 cups confectioners sugar

Directions:

1.  In large mixing bowl, cream butter, sugars, and 1/2 cup peanut butter.

2.  Add eggs and vanilla; mix well.

3.  Combine flour, cocoa, and baking soda; add to creamed mixture and mix well.

4.  Put this mixture in the fridge to chill for about an hour.

5.  Blend confectioners sugar with remaining 1 1/2 cups peanut butter until smooth.

6.  Divide and roll peanut butter mixture into 48 balls.

7.  Remove chocolate dough from fridge and divide into 48 pieces; flatten each into a 3 inch circle.

8.  Place 1 peanut butter ball on each circle; bring edges over to completely cover it.  Dough will probably crack.

9.  Place cookies with seam down on ungreased cookie sheets.

10.  Flatten each cookie slightly with the bottom of a glass that has been dipped in sugar.

11.  Bake in preheated 375° oven for 7-9 minutes.  Do not over-bake.

Note:  If using a cookie scoop, 1 level scoop of chocolate to 1/3 level scoop of peanut butter mixture comes out about right.

Makes 48 cookies

 

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©2012 Connie Davis Johnson