Crack Peanut Butter Cup Brownies

Crack Peanut Butter Cup Brownies
These are amazing especially if you like peanut butter.
Recipe type: Dessert squares
Serves: 3 dozen
  • 1 box brownie mix (not family sized), prepared according to package directions in a 9x9 pan
  • ½ cup chopped salted or honey roasted peanuts
  • 12 peanut butter cups, chopped
  • 2 cups semi-sweet chocolate chips
  • 1 Tbsp. butter
  • 1 heaping cup creamy peanut butter (or 1¼ cups)
  • 1¾ cups crispy rice cereal
  • 1 tsp vanilla extract
  • ¼ tsp salt
  1. Bake brownies according to package directions in a 9x9 pan lined with foil.
  2. During last 5 minutes of baking, remove from oven and sprinkle chopped peanut butter cups and chopped peanuts on top. Return to oven for remaining 5 minutes to melt the chocolate.
  3. As soon as you pull them out of the oven, spread the melty peanut butter cups/peanuts to smooth over the top. Let brownies cool.
  4. Next in a microwave safe bowl combine chocolate chips, peanut butter, and butter. Heat in microwave for 1 minute, stirring when done. If needed, continue heating in 20-second increments until chocolate chips melt.
  5. Stir in cereal, vanilla and salt until evenly combined.
  6. Pour over brownies and smooth. Chill chocolate until set about 2 hours.
  7. Cut into squares to serve
Store in airtight container. You can store these at room temperature or in the refrigerator.


Chocolate Cake Simply the Best

Chocolate Cake Simply the Best
This cake is dark, moist, rich and incredibly decadent. The most intense and delicious chocolate cake that you will ever taste.
Recipe type: Dessert
  • For the Cake
  • 1 ¾ cups all-purpose flour
  • 1 ½ cups of sugar
  • ¾ cup cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt or sea salt
  • 1 cup buttermilk, shaken
  • ½ cup vegetable oil
  • 2 extra-large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup freshly brewed coffee
  • For the Frosting
  • 6 oz. good semisweet chocolate (or cocoa powder)
  • 2 sticks unsalted, at room temperature
  • 1 extra-large egg yolk, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 ¼ cups sifted confectioners' sugar
  • 1 tablespoon instant coffee powder if you
  1. For the Cake
  2. Preheat the oven to 350 degrees. Butter two round cake pans. Line with parchment paper, then butter and flour the pans.
  3. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
  4. Place one layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
  5. For the Chocolate Frosting
  6. Beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed until smooth. Dissolve the coffee powder in 2 teaspoons of the hottest water. On low speed, add the chocolate or cocoa and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.
Serve with raspberries and ice cream

If using chocolate Chop, the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature


Caramel and Chocolate Pecan Bars

Caramel and Chocolate Pecan Bars
Addictive you won’t be able to stop at one.
Serves: 36 bars
Prep time: 
Cook time: 
Total time: 
  • For the crust:
  • 2 cups all-purpose flour
  • 1 cup firmly packed brown sugar
  • ½ cup unsalted butter, softened
  • 1 cup pecan halves
  • For the Caramel
  • ⅔ cup unsalted butter
  • ½ cup firmly packed brown sugar
  • For the topping:
  • 1 cup semisweet chocolate chips
  1. To make the crust:
  2. Combine flour, brown sugar, and butter, beating at medium speed with an electric mixer until the mixture resembles fine crumbs.
  3. Press onto bottom of ungreased 9″x 13″x 2" baking pan.
  4. Place pecans evenly over top of crust.
  5. To make the topping:
  6. Preheat oven to 350°.
  7. Combine butter and brown sugar in saucepan. Cook over medium heat, stirring constantly, until mixture begins to boil. Continue stirring and allow mixture to boil for 1 minute. Pour evenly over crust and pecans.
  8. Bake 18-22 minutes, until caramel layer is bubbly. Be sure not to overbake.
  9. Remove from oven.
  10. Sprinkle with chocolate chips and allow to melt slightly. Swirl chocolate chips over the crust. Cool completely before cutting into bars.
For variety add a pinch of salt and 1 tsp of vanilla to the crust . To lessen the calories you could substitute Splenda brown sugar and sugar free chocolate.


Frozen Chocolate Mint Dessert (Weight Watchers)

Frozen Chocolate Mint Dessert (Weight Watchers)
Keep a stash of these low calorie chocolate-mint treats in your freezer for a sweet summer indulgence
Serves: 6
Prep time: 
Total time: 
  • 1 oz. Nabisco Famous chocolate wafers, or other brand (about 5 cookies)
  • ¼ tsp mint extract
  • 1 tsp unsweetened cocoa powder
  • 7 oz. fat free whipped topping, about 1 whole aerosol can
  • ¼ cup(s) fat free skim milk
  • 41 gm York Dark Chocolate Covered Peppermint Patties, (3 patties, chopped into pieces)
  • 2 Tbsp. chocolate syrup
  • 6 Tbsp. whipped topping light or fat free, vanilla or chocolate
  1. Line six muffin holes with foil muffin liners.
  2. In a blender, combine wafers, extract, cocoa, fat-free whipped topping and milk; blend until completely combined. Divide mixture among prepared muffin liners; freeze for 2 hours or more.
  3. Just before serving, top each with ⅙ of mint patties, 1 teaspoon of chocolate syrup and a tablespoon of whipped topping. Yields 1 mint dessert per serving.
This easy chocolate dessert can be made in several flavours. For a pure chocolate treat, replace the mint extract with chocolate or vanilla extract and swap the peppermint patty for an ounce of mini chocolate chips.

Weight Watchers PointsPlusValue 3

Chocolate Sauce that makes a Hard Chocolate Shell.

Chocolate Sauce that makes a Hard Chocolate Shell.
A chocolate sauce that instantly hardens into a shell when poured over ice cream
  • 4 Tablespoons coconut oil
  • 3 ounces of chopped chocolate
  • Pinch of salt
  1. Microwave at 50 percent power until smooth (two to four minutes), stirring occasionally. Cool to room temperature and spoon or pour over ice cream.
Store in a jar at room temperature or in fridge
If after storing it is not liquid enough 5 to 10 seconds in the microwave will make it pourable again.

The secret to a hard chocolate shell: Coconut Oil. Solid at room temperature and brittle at cooler temperatures, this versatile ingredient makes the ice cream shop chocolate shell possible.


Chocolate Mousse Cheese Cake

Chocolate Mousse Cheese Cake
Stand back and listen to the raves. A Great Make Ahead Dessert
Serves: 10-12
  • 1 cup of chocolate wafer crumbs (about 1 Box)
  • chocolate wafers for outside ( about ½ box) plus the rest for crumbs
  • ¼ cup melted butter
  • 250 gm (8 oz.) cream cheese
  • 2 beaten egg yolks
  • ¼ cup sugar
  • 1 cup chocolate chips melted
  • 2 egg whites
  • ¼ sugar
  • 1 pt. (500 ml) whipping cream or 2 cup whipped topping
  1. Crumb crust
  2. Grease well a 9” springform pan.
  3. Melt Butter, mix with crumbs and spread over bottom of pan.
  4. Place wafers standing up around outside edge, pressing them into the crumb base so they will hold
  5. Bake at 350°F for 10 minutes.
  6. Cool.
  7. Filling
  8. Blend cheese, egg yolks, ¼ cup sugar and melted chocolate chips.
  9. Beat egg whites until foamy and add ¼ cup sugar. Beat until glossy. Fold into cream cheese mixture.
  10. Beat cream until stiff. If using cream sweeten with a little sugar. Fold half of whipped cream into chocolate mixture.
  11. Pour half of mixture into prepared pan. Crush rest of wafers into crumbs and sprinkle over top and then add rest of cheese mixture.
  12. Cover with balance of whipped cream.
  13. Cover with foil and freeze.
Defrost 1 ½ to 2 hours before serving. Decorate with a few chocolate curls if you wish. Turn out of pan onto a plate.

Chocolate Peanut Éclair squares


Chocolate Peanut Éclair squares
This looks so yummy. I must try it apparently It gets better the longer it sits in the fridge.
  • 1 box chocolate graham crackers (there will be a few graham
  • crackers left over)
  • 2 () boxes vanilla instant pudding
  • 1 cup peanut butter
  • 3½ cups milk
  • 1 () container Cool Whip, thawed
  • 1 can chocolate frosting
  1. Spray the bottom of a 9x13 pan with cooking spray. Line the bottom of the pan with whole graham crackers. In bowl using an electric mixer, mix pudding with milk and peanut butter; beat at medium speed for 2 minutes. Fold in whipped topping. Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers. Heat the container of prepared frosting, uncovered in the microwave for 1 minute. Pour over the top of the cake.
  2. Refrigerate for at least 12 hours before serving
Low Fat & Sugar Version: Use Sugar Free Pudding, Low fat chocolate crackers, Sugar free chocolate syrup, Light cool whip, Skim milk.


Chocolate Peanut Butter Crescent Rolls


Chocolate Peanut Butter Crescent Rolls
Pillsbury crescent rolls, filled with peanut butter & chocolate chips.
Recipe type: Crescent Rolls
  • 1 can ( 8oz) of Pillsbury refrigerated crescent dinner rolls
  • Peanut butter enough to spread on each triangle
  • Semi-sweet chocolate chips about 10 for each triangle
  1. Preheat the oven to 375 degrees. Place the unrolled crescent rolls onto an ungreased cookie sheet. Spread a layer of peanut butter on each triangle; top with chocolate chips.
  2. Roll from the bottom of the triangle to the point. Place in the oven and bake for 10-11 minutes or until golden brown. Remove from the oven and serve while hot.












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