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Dessert

Salted Caramel Chocolate Pretzel Bark

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Salted Caramel Chocolate Pretzel Bark
Anyone who loves pretzels and chocolate will absolutely flip after they have tried a bit of this deliciousness! It’s super easy to make and will be gone in no time! The best thing about ever making any kind of candy bark is you can add anything you want to it! I wanted to keep it simple with pretzels cause let’s get real- it’s pretty much all you need for this one. But never be afraid to get creative!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 12 oz Semi-sweet chocolate chips, divided
  • 8 oz Pretzels
  • 11 oz bag Kraft Caramel Bits
  • Sea salt for sprinkling
Instructions
  1. Line a large, rimmed baking sheet with parchment paper.
  2. Melt the chocolate chips gently in the microwave until smooth. Spread the chocolate evenly over the parchment. Immediately add the pretzels over the top and gently press them into the chocolate.
  3. Add caramel bits to a microwave safe bowl with 2 tablespoons water and melt according to package instructions (on high for 2 minutes). Stir well and drizzle the melted caramel over the top of all of the pretzels.
  4. Sprinkle with sea salt.
  5. Refrigerate until hardened.
  6. Enjoy!

Watch the recipe video here:

Salted Caramel Chocolate Pretzel BarkFULL RECIPE: http://chopsecrets.com/salted-caramel-chocolate-pretzel-bark/

Posted by Chop Secrets on Tuesday, January 29, 2019

Dessert

Instant Pot Piña Colada Oatmeal

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Instant Pot Piña Colada Oatmeal
Packed with juicy pineapple and just the right amount of coconut flakes.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 tbsp coconut oil
  • 2 cups coconut milk (recommend Silk brand found in the dairy section)
  • 1 cup pineapple juice
  • 1 cup steel cut oats
  • 1½ cups fresh pineapple, diced
  • ¾ cup sweetened shredded coconut
  • Raspberries or maraschino cherries for topping (optional)
Instructions
  1. Pour coconut oil, coconut milk, pineapple juice, and oats into Instant Pot in that order. Swirl to make sure all oats are submerged.
  2. Secure the lid, making sure the vent is closed.
  3. Using the display panel select the MANUAL function*. Use the +/- buttons and program the Instant Pot for 3 minutes.
  4. When the time is up, let the pressure release naturally until the pin drops (about 15 minutes).
  5. Stir in coconut and pineapple. Serve with raspberries or maraschino cherries (optional).

Watch the recipe video here:

Instant Pot Piña Colada OatmealFULL RECIPE: http://chopsecrets.com/instant-pot-pina-colada-oatmeal/

Posted by Chop Secrets on Monday, January 28, 2019

Dessert

Oreo Marshmallow Brownies

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Oreo Marshmallow Brownies
Oreo. Marshmallow. Brownies. Need I say more?! These bad boys are so delicious and packed full of flavor! I mean…who doesn’t love brownies mixed with marshmallow and Oreos?!? I’m fully confident in knowing that after you try these, they will be your new favorite dessert!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 Box Brownie mix
  • 16 Oreos, broken into chunks
  • 1 CUP Marshmallow fluff
  • 1 CUP Milk chocolate chocolate chips
  • 4 Oreos, crushed
Instructions
  1. Preheat oven to 350°F.
  2. Line a 9×13 baking pan with foil and spray with non-stick baking spray.
  3. Make the brownie mix according to the package directions. Spread ½ the batter in the prepared pan.
  4. Drop the marshmallow fluff by spoonfuls over the brownie batter.
  5. Sprinkle the Oreo cookie chunks over the top.
  6. Spread the remaining brownie batter over the top.
  7. Bake for 28-30 minutes.
  8. Cool completely.
  9. Enjoy!

Watch the recipe video here:

Oreo Marshmallow BrowniesFULL RECIPE: http://chopsecrets.com/oreo-marshmallow-brownies/

Posted by Chop Secrets on Sunday, January 27, 2019

Dessert

Big Apple Dumplings

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Big Apple Dumplings
This dumpling recipe was a winner in the Better Homes and Gardens October 1950 Cooks Round Table. The homemade pastry is worth the effort for this favorite dessert, and the fruit filling is super easy.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 cups water
  • 1¼ cups sugar
  • ½ teaspoon ground cinnamon
  • ¼ cup butter or margarine
  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • ⅔ cup shortening
  • ⅓ - ½cup half-and-half, light cream, or whole milk
  • 2 tablespoons chopped raisins or golden raisins
  • 2 tablespoons chopped walnuts
  • 1 tablespoon honey
  • 2 tablespoons sugar
  • ½ teaspoon ground cinnamon
  • 6 small cooking apples (about 1-1/2 pounds)
  • 1 tablespoon butter or margarine
Instructions
  1. For sauce, in a medium saucepan combine the water, the 1-1/4 cups sugar, and ½ teaspoon cinnamon. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Add the ¼ cup butter or margarine. Set aside.
  2. Meanwhile, for pastry, combine the flour and salt. Using a pastry blender, cut in shortening until pieces are the size of small peas. Sprinkle 1 tablespoon of the half-and-half, light cream, or milk over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon of the cream or milk at a time, until all of the dough is moistened. Form dough into a ball. On a lightly floured surface, roll dough to an 18x12-inch rectangle.* Using a pastry wheel or sharp knife, cut into six 6-inch squares.
  3. In a small mixing bowl combine the raisins, walnuts, and honey. In another small bowl stir together the 2 tablespoons sugar and the ½ teaspoon cinnamon. Set aside.
  4. Peel and core the apples. Place an apple on each pastry square. Fill centers of apples with raisin mixture. Sprinkle with sugar-cinnamon mixture; dot with the 1 tablespoon butter or margarine. Moisten edges of each pastry square with water; fold corners to center over apple. Pinch to seal. Place dumplings in a 2-quart rectangular baking dish. Pour sauce over dumplings. Bake in a 375 degree F oven for 35 minutes or until apples are tender and pastry is golden brown. To serve, spoon sauce over dumplings. Makes 6 servings.

Watch the recipe video here:

Baked Apple Dumplings With Caramel-Nut Filling via Better Homes & Gardens: https://trib.al/0LkWYv5 ?

Posted by Allrecipes on Friday, January 25, 2019

Dessert

Oreo Rice Krispies Treats

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Oreo Rice Krispies Treats
I know it’s pretty common to try different styles of rice crispy treats, but this is the first time I’ve ever heard of making them with Oreos! As soon as I found this recipe, I knew I had to try it!! Any Oreo lover out there can appreciate the crispy goodness of these bad boys. These are perfect to whip up before a last minute party!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 6 CUPS Rice Krispie Cereal
  • 20 Regular Oreos, chopped
  • 5 CUPS Mini marshmallows
  • 3 Tbsp. butter
  • Sprinkles
Instructions
  1. Spray a 9×13 dish with cooking spray.
  2. In a large bowl, pour measured Rice Krispie Cereal.
  3. Chop and mash Oreos.
  4. You want the Oreos to be a variety of sizes from chunky to finely crushed.
  5. Add Oreos to Rice Krispy cereal and stir to combine.
  6. In a medium sauce pan, heat butter and marshmallows together over medium heat, stirring constantly, until they melt together.
  7. Pour melted marshmallows over cereal and oreos and use a spatula sprayed with non-stick cooking spray to quickly combine all the ingredients.
  8. As soon as all the cereal is combined, spread mixture into the prepared 9×13″ dish. Use the spatula to press the mixture around the dish, and flatten as needed.
  9. Let sit until completely cooled.
  10. Sprinkles some fun colored sprinkles on top.
  11. Enjoy!

Watch the recipe video here:

Oreo Rice Krispies TreatsFULL RECIPE: http://chopsecrets.com/oreo-rice-krispies-treats/

Posted by Chop Secrets on Friday, January 25, 2019

Dessert

Ube Halaya

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Ube Halaya
It's sometimes hard to find ube halaya so when fresh ube is available, make your own. The best ube to use for is from Batangas because you can immediately see the deep purple color underneath the thin skin of the tuber. Peel it as thinly as possible for the most vibrantly hued halaya to use for your favorite ube recipes.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ½ kilo uncooked purple yam (ube)
  • 2½ cups water
  • ½ cup butter
  • ½ cup sugar
  • ½ teaspoon salt
  • ½ teaspoon vanilla extract
Instructions
  1. Thinly peel and then cube ube. (Wear gloves if desired as it stains.) Set aside.
  2. Pour water into a medium saucepot. Add then boil the cubed ube until tender. Transfer cooked ube to a large bowl, and mash. Set side.
  3. In a frying pan over low heat, melt butter then add sugar, and salt, stirring until the sugar has begun to dissolve, stirring regularly until well mixed. Stir in vanilla extract.
  4. Add the mashed purple yam then stir until the texture of the mixture becomes really thick (about 5 minutes over low heat).
  5. Transfer the mixture to a jar, and let cool completely. Keep refrigerated.

Watch the recipe video here:

The best ube halaya is the one you make at home.See the full recipe here: https://bit.ly/2HVAha1Subscribe to our YouTube channel for more videos, recipes, and step-by-step guides:www.YouTube.com/Yummyph

Posted by Yummy PH on Thursday, January 24, 2019

Dessert

Clone of a Cinnabon

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Clone of a Cinnabon
You have got to try these. The first time I made them, I thought of how much money I could save by making my own!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 cup warm milk (110 degrees F/45 degrees C)
  • 2 eggs, room temperature
  • ⅓ cup margarine, melted
  • 4½ cups bread flour
  • 1 teaspoon salt
  • ½ cup white sugar
  • 2½ teaspoons bread machine yeast
  • 1 cup brown sugar, packed
  • 2½ tablespoons ground cinnamon
  • ⅓ cup butter, softened
  • 1 (3 ounce) package cream cheese, softened
  • ¼ cup butter, softened
  • 1½ cups confectioners' sugar
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon salt
Instructions
  1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
  2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
  3. Roll dough into a 16x21-inch rectangle. Spread dough with ⅓ cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
  4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, ¼ cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

Watch the recipe video here:

Clone of a Cinnabon: https://trib.al/DUs4sOL

Posted by Allrecipes on Wednesday, January 23, 2019

Dessert

Instant Pot Butterfinger Cake

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Instant Pot Butterfinger Cake
It’s a huge crowd-pleaser you’ll be asked for again and again.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 box yellow cake mix
  • 5 oz sweetened condensed milk
  • 4 oz caramel ice cream topping (we like Smuckers Caramel Topping https://www.amazon.com/Smuckers-Caramel-Flavored-Topping-12-25/dp/B06VWCPY4H )
  • 2 Butterfinger candy bars, chilled and finely crumbled
  • Whipped cream or whipped topping and one additional Butterfinger for garnish
Instructions
  1. Combine sweetened condensed milk and caramel topping, set aside.
  2. Mix cake according to package directions.
  3. Coat the inside of a 6 cup bundt pan with non-stick spray (our favorite is the Nordic Ware 6-Cup Bundt Pan: https://amzn.to/2RNympZ)
  4. Pour in the cake batter until ¾ full. You may have leftover batter.
  5. Pour one cup of water in the Instant Pot and insert the trivet. Carefully lower the bundt pan on to the trivet.
  6. Secure the lid, making sure the vent is closed.
  7. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 28 minutes.
  8. When the time is up, quick-release the remaining pressure. Carefully remove bundt pan from the pot and set on a cooling rack.
  9. While the cake is still hot, make 1½” deep holes across the surface of the cake with the handle of a wooden spoon or a straw. Pour 6 oz of the caramel/milk topping over the cake.
  10. When cake is completely cool, turn out onto a cake plate, drizzle with remaining caramel/milk topping and sprinkle with crushed Butterfinger.
  11. Garnish with whipped cream and additional Butterfinger as desired.

Watch the recipe video here:

Instant Pot Butterfinger CakeFULL RECIPE: http://chopsecrets.com/instant-pot-butterfinger-cake/

Posted by Chop Secrets on Tuesday, January 22, 2019

Dessert

Milk Chocolate-Malt Brownies

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Milk Chocolate-Malt Brownies
A luscious chocolate dessert with just a hint of malted milk flavor, everything you love about a chocolate shake in a brownie.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 package (11.5 ounces) milk chocolate chips
  • ½ cup butter or margarine
  • ¾ cup sugar
  • 1 teaspoon vanilla
  • 3 eggs
  • 1¾ cups Gold Medal™ all-purpose flour
  • ½ cup instant malted milk powder
  • 1/ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup malted milk balls, coarsely chopped
Instructions
  1. Heat oven to 350ºF. Grease bottom and sides of rectangular pan, 13x9x2 inches.
  2. Melt milk chocolate and butter in 3-quart saucepan over low heat, stirring frequently; remove from heat. Cool slightly. Mix in sugar, vanilla and eggs. Stir in remaining ingredients except malted milk balls.
  3. Spread batter in pan. Sprinkle with malted milk balls.
  4. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean; cool. For 48 brownies, cut into 8 rows by 6 rows.

Watch the recipe video here:

Everything you love about a chocolate shake in a brownie.Milk Chocolate-Malt Brownies recipe:…

Posted by Betty Crocker on Tuesday, January 22, 2019

Dessert

Sandy’s Chocolate Cake

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Sandy’s Chocolate Cake
Years ago, I drove 4-1/2 hours to a cake contest, holding my entry on my lap the whole way. But it paid off. One bite and you'll see why this velvety beauty was named the best chocolate cake recipe won first prize. —Sandra Johnson, Tioga, Pennsylvania
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 cup butter, softened
  • 3 cups packed brown sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2-2/3 cups all-purpose flour
  • ¾ cup baking cocoa
  • 3 teaspoons baking soda
  • ½ teaspoon salt
  • 1-1/3 cups sour cream
  • 1-1/3 cups boiling water
FROSTING:
  • ½ cup butter, cubed
  • 3 ounces unsweetened chocolate, chopped
  • 3 ounces semisweet chocolate, chopped
  • 5 cups confectioners' sugar
  • 1 cup sour cream
  • 2 teaspoons vanilla extract
Instructions
  1. Preheat oven to 350°. Grease and flour three 9-in. round baking pans.
  2. In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Stir in water until blended.
  3. Transfer to prepared pans. Bake until a toothpick comes out clean, 30-35 minutes. Cool in pans 10 minutes; remove to wire racks to cool completely.
  4. For frosting, in a metal bowl over simmering water, melt butter and chocolates; stir until smooth. Cool slightly.
  5. In a large bowl, combine confectioners' sugar, sour cream and vanilla. Add chocolate mixture; beat until smooth. Spread frosting between layers and over top and sides of cake. Refrigerate leftovers.

Watch the recipe video here:

This prize winning cake is irresistible!> Get the recipe for Sandy's Chocolate Cake: https://trib.al/AhmQMYg

Posted by Taste of Home on Monday, January 21, 2019