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Dessert

Oreo Bark

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Oreo Bark
I don’t know about you guys, but anything that is cookies and cream flavor ALWAYS hits the spot! Whether it be ice cream, a candy bar, fudge…you can never go wrong with these flavors! This cookies and cream bark is super easy and great to bring to any event! You can even make these for your friends around the holidays!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 24 oz White chocolate (I used 2 bags of white chocolate chips)
  • 2 Tbsp Vegetable shortening
  • 1 CUP Chocolate cookies crumbs
Instructions
  1. Cover a cookie sheet with foil or parchment paper.
  2. Place the white chocolate and shortening in the top pan of a double boiler.
  3. Heat while stirring until thoroughly melted.
  4. Once the white chocolate is melted stir in ½ cup of the cookie crumbs until just blended. Do not over-stir.
  5. Spoon the melted chocolate onto the cookie sheet. Then use a spatula to spread it evenly over the cookie sheet.
  6. Let sit in the freezer for 30 minutes to firm up.
  7. Break the cookies and cream bark into pieces.
  8. Enjoy!

Watch the recipe video here:

Our 3 Favorite Oreo Recipeshttp://chopsecrets.com/oreo-bark/http://chopsecrets.com/oreo-cheesecake-bites/http://chopsecrets.com/oreo-pudding-poke-cake/

Posted by Chop Secrets on Wednesday, December 26, 2018

Dessert

Classic Coffee Cake

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Classic Coffee Cake
You guys, I have FINALLY found the most delicious coffee cake recipe and can’t wait to share it! Seriously, I’ve tried to make coffee cake before, and I have had problems with it coming out either too dry or not flavorful enough. Well, this coffee cake has ALL the flavors and is super moist! It also feeds plenty so it’s great to bring to any brunch event! Starbucks has nothing on this!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 CUP Oil
  • 2 Eggs, beaten
  • 1 tsp Vanilla
  • 1 CUP Milk
  • 1 CUP Sugar
  • 3 CUP Flour
  • 3 tsp Baking powder
  • ½ tsp Salt
  • 1½ CUP Brown sugar
  • 2 tsp Cinnamon
  • ½ CUP Margarine, melted
Instructions
  1. In a large mixing bowl. combine oil, eggs, vanilla and milk together.
  2. In a medium bowl, blend together sugar, flour, baking powder and salt.
  3. Combine egg mixture with flour mixture. Pour half the batter into a 9×13 pan.
  4. In a medium bowl, prepare streusel by combining brown sugar and cinnamon.
  5. Sprinkle half of streusel on top of the batter. Top with remaining batter and then sprinkle the remaining streusel on top.
  6. Drizzle with melted margarine.
  7. Bake, uncovered at 350°F for 25-30 minutes.

Watch the recipe video here:

Classic Coffee CakeFULL RECIPE: http://chopsecrets.com/classic-coffee-cake/

Posted by Chop Secrets on Monday, December 24, 2018

Dessert

Baked Oatmeal

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Baked Oatmeal
Want to eat healthier but don’t want to break the bank? Oatmeal is a great way to get both of these worlds to collide. Among many great health benefits, it’s also a great time saver. Microwave for just a few minutes, add your toppings of choice and voila. This recipe bumps it up a couple notches by taking a bit more time to prepare but lasting all week for you to indulge in. Say goodbye to showing up at work hungry, at least for this week.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Dry Ingredients
  • 3 Cups Old Fashioned Rolled Oats
  • ¾ Cup Brown Sugar
  • 1½ tsp Baking Powder
  • ¾ tsp Ground Cinnamon
  • ½ tsp Salt
Wet Ingredients
  • 2 Eggs, beaten
  • 2½ Cups Milk
  • 1 tsp Pure Vanilla Extract
  • 4 Tbsp Unsalted Butter or Coconut Oil, melted
Toppings
  • ½ Cup Blueberries
  • ½ Cup Blackberries
  • ½ Cup Raspberries
  • ½ Cup Strawberries, chopped
Instructions
  1. Preheat oven to 350°F / 180°C.
  2. Combine all dry ingredients and stir to mix well.
  3. Spray 9×13 inch pan with non-stick cooking spray.
  4. Pour half the oat mixture in the baking dish.
  5. Sprinkle some of each berry on top of the oats.
  6. Pour rest of the oat mixture on top of berries.
  7. Whisk the wet ingredients together then pour over the oats.
  8. Top the oats with the remaining berries and some more brown sugar.
  9. Gently shake the baking dish back and forth to spread liquid evenly.
  10. Bake uncovered for 40 minutes.
  11. Serve immediately.

Watch the recipe video here:

Baked OatmealFULL RECIPE: http://chopsecrets.com/baked-oatmeal/

Posted by Chop Secrets on Tuesday, December 25, 2018

Dessert

Layered Christmas Lasagna Is for Dessert, Your Kids Are Going to Freak Out!

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Layered Christmas Lasagna Is for Dessert, Your Kids Are Going to Freak Out!
After doing a countless amount of dessert lasagnas I knew I had to make one for christmas! Layered Christmas Lasagna is one delicious layer after the other! Crunchy cookie base, a creamy peppermint cheesecake layer right on top, white chocolate pudding goes on next and last but not least, light and fluffy cool whip goes on last. Decorate with mini marshmallows and m&m’s and you are done!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
For the cookie layer:
  • ¾ cup unsalted butter, softened
  • ½ cup powdered sugar
  • 1 ½ cups flour
  • 1 tablespoon cocoa powder
  • ¼ teaspoon salt
  • Red food coloring
For the cheesecake layer:
  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 ½ cups Cool Whip, thawed
  • 1 teaspoon peppermint extract
For the pudding layer:
  • 2 (3.9-ounce) boxes white chocolate instant pudding
  • 3 cups cold milk
  • Green food coloring
For topping:
  • 1 ½ cups Cool Whip, thawed
  • 2 cups mini marshmallows
  • Festive sprinkles
  • Red and green M&Ms
Instructions
  1. Preheat oven to 350 degrees. Prepare a 9x13-inch baking dish with butter.
  2. Stir together the flour, salt, and cocoa powder in a small bowl. Set aside.
  3. Using a hand mixer, beat together the butter and sugar in a large mixing bowl until fluffy. Add in a few drops of red food coloring, then mix well, adding more coloring as needed to get a bright red color. Turn your mixer to low, then gradually add in the flour mixture until well-combined.
  4. Scoop the mixture into the prepared baking dish, pressing in well, then bake 18-20 minutes. Cool completely on a wire rack.
  5. To make the cream cheese layer, using a hand mixer beat the cream cheese and powdered sugar until smooth in a large bowl. Add in the 1 ½ cups Cool Whip and peppermint extract, beating until well-combined. Spread evenly over the cooled cookie layer, then place in the freezer to set while you make the next layer.
  6. To make the pudding layer, whisk together the instant pudding with the milk until smooth. Drop in some green food coloring, whisking until you reach the desired shade of green. Spread evenly over the chilled cream cheese layer, then place back in the freezer another 5 minutes to set.
  7. To top the lasagna, spread 1 ½ cups Cool Whip evenly over the pudding layer, then top with mini marshmallows, sprinkles, and M&M's. Place in the refrigerator 3 hours up to overnight to set, then slice and serve!

Watch the recipe video here:

This is the type of lasagna everyone will want to eat!Recipe: http://sha.red/A9Pg8

Posted by Shared Food on Monday, December 24, 2018

Dessert

Pecan Chewies

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Pecan Chewies
Pecans, brown sugar and butter makes for a chewy soft treat good anytime of the year.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ¾ cup butter
  • 3 cups packed light brown sugar
  • 3 eggs, beaten
  • 1½ teaspoons vanilla extract
  • 3 cups chopped pecans
  • 3 cups self-rising flour
Instructions
  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan, or for thinner bars, use a 10x15 inch jellyroll pan.
  2. Melt butter in a saucepan over medium heat. Stir in brown sugar until smooth. Remove from heat and let cool slightly.
  3. Stir the eggs and vanilla into the brown sugar and butter. Mix in the chopped pecans, and then the flour. Spread evenly in the prepared pan.
  4. Bake for 25 minutes in the preheated oven, or until golden brown. Allow to cool before cutting into bars.

Watch the recipe video here:

Pecan Chewies: https://trib.al/GqXr2UE

Posted by Allrecipes on Saturday, December 22, 2018

Dessert

Irish Coffee Cupcakes

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Irish Coffee Cupcakes
Let me help you celebrate with these yummy Irish Coffee Cupcakes! They are just the right amount of sweetness to go with that lovely Guinness beer. Can’t you just taste it now? Perfectly moist cupcakes…whiskey whipped frosting…mmmm good… It’s all over once the espresso powder hits the lips. Everyone will love you for combining their favorite adult beverage into an amazing dessert that you won’t forget!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Cupcakes:
  • 2 CUPS All-Purpose flour
  • 1 TSP Baking Powder
  • ¼ TSP Baking Soda
  • ¼ TSP Salt
  • ½ CUP Boiling Water
  • 2 TBSP Instant-Espresso Powder
  • ¼ CUP Whole Milk
  • 1 Stick Unsalted Butter, room temperature
  • ½ CUP Granulated Sugar
  • ½ CUP Packed Light-Brown Sugar
  • 2 Large Eggs
Frosting:
  • 1 CUP Heavy Cream
  • 1 TBSP Confectioners’ Sugar
  • 1 TBSP Whiskey
  • Instant-Espresso Powder, for dusting
Instructions
Cupcakes:
  1. Preheat oven to 350 degrees.
  2. Whisk together flour, baking powder, baking soda, and salt.
  3. Pour water over espresso powder; let cool.
  4. Combine espresso with milk.
  5. Beat butter and granulated and brown sugars with a mixer on medium 6speed until pale and fluffy, about 3 minutes.
  6. Add eggs, 1 at a time, beating well after each addition.
  7. Beat in flour mixture in 3 additions, alternating with espresso-milk mixture, beginning and ending with flour (batter may look broken).
  8. Fill 15 cups (of two 12-cup muffin tins) three-quarters full.
  9. Bake until a toothpick inserted into the centers comes out clean, 20 to 22 minutes. Let cool.
  10. Turn out cupcakes from tins.
Frosting:
  1. Whisk together cream and confectioners’ sugar until medium peaks form. Add whiskey; whisk until slightly stiff peaks form.
  2. Top each cupcake with 2 tablespoons frosting.
  3. Dust with espresso powder and sprinkles.

Watch the recipe video here:

Irish Coffee CupcakesFULL RECIPE: http://chopsecrets.com/irish-coffee-cupcakes/

Posted by Chop Secrets on Friday, December 21, 2018

Dessert

Caramel Filled Chocolate Cookies

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Caramel Filled Chocolate Cookies
Chocolate cookie dough is wrapped around caramel filled chocolate candies. We have these at Christmas time each year. They are delicious! Hope you enjoy them too.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 cup butter, softened
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extrac
  • t2¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ¾ cup unsweetened cocoa powder
  • 1 cup chopped walnuts
  • 1 tablespoon white sugar
  • 48 chocolate-covered caramel candies
Instructions
  1. Beat butter until creamy. Gradually beat in white sugar and brown sugar. Beat in eggs and vanilla. Combine flour, baking soda, and cocoa. Gradually add to butter mixture, beating well. Stir in ½ cup walnuts. Cover and chill at least 2 hours.
  2. Preheat oven to 375 degrees F (190 degrees C).
  3. Combine remaining ½ cup nuts with the 1 tablespoon sugar. Divide the dough into 4 parts. Work with one part at a time, leaving the remainder in the refrigerator until needed. Divide each part into 12 pieces. Quickly press each piece of dough around a chocolate covered caramel. Roll into a ball. Dip the tops into the sugar mixture. Place sugar side up, 2 inches apart on greased baking sheets.
  4. Bake for 8 minutes in the preheated oven. Let cool for 3 to 4 minutes on the baking sheets before removing to wire racks to cool completely.

Watch the recipe video here:

Caramel Filled Chocolate Cookies: https://trib.al/cdnP2Oy

Posted by Allrecipes on Friday, December 21, 2018

Dessert

ELMLEA BILLIONAIRE CHRISTMAS TRIFLE

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ELMLEA BILLIONAIRE CHRISTMAS TRIFLE
Making something sweet, simple and spectacular for Christmas has never been so straightforward. Layers of chocolate custard, crumbly shortbread and sticky melted caramel make this Elmlea trifle an epic, indulgent way to end any meal. If you ever needed an excuse to save room for dessert, this dish is definitely it.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Chocolate Custard:
  • 500ml ready-made custard
  • 50g milk chocolate, chopped finely
  • 50g dark chocolate, chopped finely
Cream
  • 500ml Elmlea Double
  • 2 tbsp icing sugar
  • 500g Star Shortbread Biscuits
Garnish
  • Shaved dark and milk chocolate
  • Gold sprinkles
Instructions
  1. In a pot, heat custard and when warm, stir through the chocolate until melted and a chocolate custard is formed, remove from heat. Cover the surface with cling film to prevent a skin and let cool completely.
  2. Place the Elmlea Double and icing sugar in a large bowl. Whisk to form stiff peaks.
  3. In another pot, add the caramels and Elmlea Double over medium heat. Stir until melted and combined, set aside.
  4. To assemble, arrange a layer of shortbread biscuits in the bottom of a trifle dish, followed by caramel sauce, chocolate custard and a layer of whipped cream. Arrange star shortbread around the sides of the trifle dish and flat in the middle as well.
  5. Repeat with caramel, chocolate custard, whipped cream, and biscuits. Create a second ring of stars along the edge and repeat again finishing with a heaped layer of whipped cream
  6. Top with chocolate shavings (optional) and gold sprinkles (optional).
  7. Chill for one hour and then serve!

Watch the recipe video here:

Elmlea Billionaire Christmas Trifle

Posted by Twisted on Wednesday, December 19, 2018

Dessert

Fluffernutter Bars

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Fluffernutter Bars
Marshmallow and peanut butter come together in these gooey, indulgent bars.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 roll (16.5 oz) Pillsbury™ refrigerated peanut butter cookies
  • ½ cup milk chocolate Reese's™ minis peanut butter cups (from 8-oz package) (25 mini cups)
  • ½ cup marshmallow creme
Instructions
  1. Heat oven to 350°F.
  2. In medium bowl, mix cookie dough and peanut butter cups until well blended. Reserve 1 cup cookie dough. Press remaining dough evenly in bottom of ungreased 8-inch square pan. Bake 15 minutes.
  3. Drop tablespoonfuls marshmallow cream on bar base. Crumble reserved cookie dough onto marshmallow and bar base.
  4. Bake 14 to 18 minutes or until golden brown. Cool completely, about 1 hour. For bars, cut into 4 rows by 4 rows.

Watch the recipe video here:

Cookie Countdown Day 24: We're just *nuts* about these 3-ingredient bars!Fluffernutter Bars recipe:…

Posted by Pillsbury on Monday, December 17, 2018

Dessert

No-Bake Baileys® Cheesecake Balls

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No-Bake Baileys® Cheesecake Balls
Boozy chocolate-coated cheesecake balls with no need to bake, they only take 15 minutes or so (if you don't include the chilling between each step)
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 25 milk chocolate topped butter cookies (such as Le Petit Ecolier), crushed
  • 1 (8 ounce) container mascarpone cheese
  • ⅓ cup Irish cream liqueur (such as Baileys®)
  • 1 (9.7 ounce) package white chocolate, chopped
  • 2 ounces dark chocolate, chopped
Instructions
  1. Combine crushed cookies, mascarpone cheese, and Irish cream liqueur in a bowl; mix well.
  2. Line a baking sheet with parchment paper. Scoop small portions of the cookie mixture using a melon baller or small cookie scoop and roll into twenty 1-inch balls. Lay on the prepared baking sheet and chill in the refrigerator for about 45 minutes.
  3. Place white chocolate in top of a double boiler over lightly simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Dip cheesecake balls into melted chocolate and return to fridge to chill until chocolate has hardened completely, about 1 hour.
  4. Place dark chocolate in top of a double boiler over lightly simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Drizzle dark chocolate over chilled cheesecake balls. Allow to set, about 30 minutes.

Watch the recipe video here:

No-Bake Baileys® Cheesecake Balls: https://trib.al/8Bj8p5p

Posted by Allrecipes on Saturday, December 15, 2018