Category: Chocolate


Oct
2024

Chocolate Dipped Fall Pretzels

categories: Appetizers, Chocolate, Desserts, Holidays!
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Make a batch of Chocolate Dipped Fall Pretzels! Fall colors are highlighted in this simple, sweet snack for kids of all ages!Make a batch of Chocolate Dipped Fall Pretzels! Fall colors are highlighted in this simple, sweet snack for kids of all ages!

It’s Fall (hooray!), and today I want to share a simple way to make chocolate dipped Fall pretzels! These delicious, colorful snacks are perfect for the Fall season, snacks for football games, harvest parties, etc.

You will need a bag of mini pretzel twists (only used 60 pretzels), bags of colored chocolate candy wafers, decorative sprinkles… and a tiny bit of patience, because each pretzel is hand-dipped! They’re not hard to make at all- they just take a small amount of your time (about 30 minutes).

If you have a little extra time to make these, go for it! Put on some great music in the background, and have fun making these festive Fall treats! They’re delicious! Here’s how to make chocolate dipped Fall pretzels.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Melt The Chocolate Candy Wafers

I used vanilla flavored chocolate “candy wafers” for this batch of chocolate dipped Fall pretzels. The colors I bought were yellow, orange and white. Most craft store carry these and you can also buy them online, if desired.

I bought three 12 oz. bags ($2.57 each) at Hobby Lobby, but only used ½ of the bag of yellow, ½ of the bag of orange, and ¼ of the bag of white wafers to make 60 dipped pretzels.

Two white bowls with yellow and orange melting candy wafers in them.

Place each color of wafers in a separate microwave-safe bowl. Working with only one color at a time, place the bowl in the microwave and heat for 30 seconds at half-power (50-60%).

Remove, and “stir” the wafers, then repeat. *At first you may not notice any change*. Continue to heat in 30 second increments, then stir. Gradually the wafers will begin to melt (you have to stir them each time!).

IMPORTANT: Microwaving them on too high of a heat level may burn them, so it’s important to take your time with them. When ready for dipping, the chocolate should be smooth and free of any lumps.

After a quick microwave, the wafers are stirred, then re-heated in microwave.Melted wafers are smooth and lump-free, and ready for dipping pretzels.

Dip The Pretzels Then Add Sprinkles

Now it’s time to dip the pretzels (one at a time) in the melted chocolate, covering all sides. Let excess chocolate drip back into the bowl. You can do a small “touch up” with tiny bit of chocolate to cover where you held (or lifted) the pretzel during dipping (once it’s placed on parchment paper).

TIP: I’ve found it helpful to use a chopstick to poke through the holes in the pretzels to let the excess chocolate drip back into the bowl. If the chocolate thickens and begins hardening while dipping, pop it back in the microwave for a quick reheat, stir, and continue.

After dipping a pretzel, place it on a large sheet of parchment paper. Immediately add decorative sprinkles to the “wet” chocolate before it hardens (fairly quickly). 

Do this for each pretzel. Dip.. sprinkle…then repeat with the next pretzel. Use one hand for dipping, and your other clean hand to add the sprinkles!

Pretzels are dipped, one at a time, to cover with colored chocolate.Pretzels are garnished with sprinkles, once dipped in colored chocolate.

Move On To The Next Color

Once a batch of one color is completed, repeat the process with another color. Melt chocolate, dip pretzels, add sprinkles and let them sit. Continue until you have used all your colors and as many pretzels as you want (I didn’t even use HALF a bag of pretzels for this amount).

For this “recipe” I used vanilla flavored candy wafers in white, yellow and orange, but most craft stores (or online) sell a variety of colors (and flavors) to choose from.

A pretzel is being dipped in yellow melted chocolate candy wafers.Chocolate dipped Fall pretzels drying on parchment paper.

When all the pretzels have been dipped, let them sit for about 15 minutes to let the chocolate coating harden, then pull them off the parchment paper, and mix the colored pretzels together.

TIP: Be sure to verify the chocolate has hardened completely before removing and combining the pretzels.

A close up photo of orange colored Fall pretzels.Chocolate dipped Fall pretzels are combined on a wire rack.

Serve The Chocolate Dipped Fall Pretzels

Once the chocolate coating has completely hardened, the pretzels can be served! Place them on a decorative platter, and stack the pretzels, combining the various colors.

You can also mix them and place the chocolate dipped Fall pretzels in a cellophane bag, and tie it with a pretty Fall ribbon. This makes a cute snacking gift for a friend or family members.

A gift bag full of colorful chocolate covered pretzels can also be a cute little seasonal hostess gift! The possibilities are endless, especially if you experiment with various colors and sprinkles for other seasons!

The chocolate dipped Fall pretzels are served on a Fall-inspired platter.The pretzels, decorated with colored chocolate and sprinkles are served.

I hope you have the opportunity to make these chocolate dipped Fall pretzels! Yes, they do take a little bit of hands-on time to make, but they are such a yummy, fun snack for the Fall season!

It took about 30 minutes for me to make 60 chocolate covered pretzels, but I think they are delicious, so cute… and well worth my time!

I couldn’t find any Fall-themed decorative sprinkles in 3 different stores I visited (sigh), so I learned how to make my own (black, orange and white), and used them for this recipe. It’s easier than I thought, and I’ll post the recipe for how to make them as soon as possible.

Thank you for stopping by, and i invite you to come back soon for more family-friendly recipes. Take care, may God bless you… and have a wonderful day!

Looking for More SNACK Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some fun and delicious snacks to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

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Facebook page: The Grateful Girl Cooks!
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Chocolate Dipped Fall Pretzels
Prep Time
30 mins
Cook Time
0 mins
Total Time
30 mins
 

Make a batch of Chocolate Dipped Fall Pretzels! Fall colors are highlighted in this simple, sweet snack for kids of all ages!

Category: Appetizer/Snack, Desssert
Cuisine: All Cuisines
Keyword: chocolate dipped Fall pretzels
Servings: 12 (about 5 per serving)
Calories Per Serving: 336 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 60 Pretzel Mini Twists
  • 15 ounces chocolate candy wafers =total amount used (yellow/orange/white)
  • ⅓ cup decorative sprinkles
US Customary - Metric
Instructions

  1. Place each color of wafers in a separate microwave-safe bowl. Working with one color at a time, place bowl in microwave; heat 30 seconds at half-power (50-60%). Remove, and "stir" wafers, then repeat. At first you may not notice any melting. Continue to heat in 30 second increments, stirring after each time. When ready for dipping, chocolate should be smooth and lump-free. IMPORTANT: Microwaving at too high of a heat level may burn them, so it's important to take your time and trust the process.

  2. Dip pretzels (one at a time) in melted chocolate, covering completely. Let excess chocolate drip into bowl. TIP: Use a chopstick to poke through holes in the pretzels so excess chocolate drips back into bowl. If chocolate begins hardening while dipping, pop it back in the microwave for a quick reheat; stir, and continue.

  3. After dipping a pretzel, place it on parchment paper. "Touch up" pretzel (if needed) with chocolate to cover where you held it during dipping. Immediately add sprinkles to the "wet" chocolate before it hardens. Use one hand for dipping, and your other hand to add sprinkles! Once a batch of one color is completed, repeat process with other colors.

  4. Let dipped pretzels rest 15-20 minutes to let chocolate harden, then pull them off the parchment paper, and mix pretzels together. TIP: Make sure chocolate has hardened completely before removing/ combining pretzels. Store leftover pretzels in an airtight container. Enjoy!

Recipe Notes

NOTES: The amount or pretzels and candy wafers is used as a baseline only. I only made 60 dipped pretzels, using a PARTIAL amount of the candy wafers from each bag.

Nutrition Facts
Chocolate Dipped Fall Pretzels
Amount Per Serving (5 pretzels)
Calories 336 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 10g63%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 0.2g
Sodium 382mg17%
Potassium 67mg2%
Carbohydrates 54g18%
Fiber 1g4%
Sugar 30g33%
Protein 3g6%
Vitamin C 1mg1%
Calcium 8mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make a batch of Chocolate Dipped Fall Pretzels! Fall colors are highlighted in this simple, sweet snack for kids of all ages!


Feb
2024

Chocolate Covered Krispie Hearts

categories: Chocolate, Desserts, Holidays!
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Make Chocolate Covered Krispie Hearts for Valentines Day or any time! Chewy treats covered in chocolate are a fun way to say “I Love You”.
Make Chocolate Covered Krispie Hearts for Valentines Day or any time! Chewy treats covered in chocolate are a fun way to say "I Love You".

It seems like most people still enjoy traditional Rice Krispy treats, right? These chewy, decadent little snacks have been around since my childhood, and they’re a classic treat kids of all ages enjoy!

I decided to experiment and make a small amount in heart shapes for Valentines Day and cover them with chocolate. For fun, I made some hearts red-colored and some a traditional chocolate color!

After making the treats, I cut them out with a heart-shaped cookie cutter and covered each heart with melted chocolate. The two types of chocolate I use are red chocolate candy melts and milk chocolate candy melts, which can be purchased at most large craft stores.

Top the chocolate covered hearts with a few colorful sprinkles as garnish, and they’re done! These delicious treats stay chewy and crispy on the inside, with a festive, colorful outside coating! YUM! Here’s how to make chocolate covered krispie treats.

Scroll Down For a Printable Recipe Card At The Bottom Of The Page

Make The Marshmallow Topping

Melt 1½ Tablespoons of butter on LOW heat in a large, non-stick saucepan. Add 3 cups of miniature marshmallows to the melted butter, and stir them in, covering them with butter.

Butter is melted in a large non-stick saucepan on the stovetop.Miniature marshmallows are added to the melted butter.

Stir the marshmallows constantly as they cook on LOW. They will begin to break down as they are heated, but keep stirring!

When the marshmallows are almost completely melted (about 95%), remove the pan from the heat, so they don’t become scorched on the bottom. 

The mini marshmallows begin to melt as they are cooked and stirred.When the marshmallows are 90% cooked, remove the pan from the stove.

Add The Rice Cereal Then Shape The Mixture

Immediately stir in 3 cups of crispy rice cereal. The mixture will be VERY thick, but keep stirring until all the cereal is coated.

Fit a piece of parchment or wax paper in an 8″x8″ baking dish, leaving some paper hanging over the edges. Spray the paper with non-stick spray. Pour the hot marshmallow mixture into the dish, and shape the mixture into a square (about 1″ thick) in the dish.

TIP: Use another piece of sprayed parchment/ wax paper to lightly press down and compact the mixture as you shape it. This lets you shape the square without hot marshmallow mixture sticking to your hands.

Stir crispy rice cereal into the marshmallow/butter mixture until combined.Pour mixture onto parchment paper lined baking dish.

Cut Out Hearts And Decorate!

Lift the edges of the paper up and lift the square form up and out of the baking dish, and let this mixture cool, uncovered, for 10-12 minutes.

After it cools, it’s time to cut out the heart shapes. Use a small heart-shaped cookie cutter to cut as many “hearts” out of the cereal mixture as possible.

NOTE: I get 10-12 hearts with my cookie cutter, but the quantity you get will depend on the size cookie cutter YOU use. Re-shape mixture (if necessary) and continue to cut out more.

Place the heart-shaped treats back onto the paper after cutting them out. Let them rest for 45 minutes, because they need to be very firm and hold their shape before covering them with chocolate. 

Shape the crispy rice cereal mixture into a square and cool 15 minutes.Cut mixture into heart shapes using a heart-shaped cookie cutter.

Cover The Krispie Hearts With Chocolate

Melt the chocolate according to package instructions, adding a Tablespoon of vegetable shortening, because it helps thin the chocolate a bit.

Red chocolate candy melts are melted in the microwave until smooth.

Once the chocolate is melted and smooth, dip each heart, one at a time, covering it on all sides. Use a spoon to help cover it with chocolate, and let any excess chocolate drip back into the bowl.

Place each heart back on the paper once chocolate-covered, and immediately add colored sprinkles to it while the chocolate is still warm before dipping the next heart.

NOTE: You may need to re-warm the chocolate if it begins to thicken, because the hearts are easier to cover when the chocolate is fairly thin.

After the chocolate hardens, take a small sharp knife and trim/clean up the heart around the bottom edges to remove any excess chocolate.

Sprinkles are added to chocolate covered krispie treats right after dipping.

Time To Enjoy Chocolate Covered Krispie Hearts

The chocolate covered krispie treats are ready to be served and enjoyed, once the chocolate has hardened! Set them out on a platter, and let everyone dig in!

They are delicious, and will keep for 2-3 days at room temperature covered with plastic wrap. What I mean is… they will keep 2-3 days IF they don’t all get gobbled up first!

Milk chocolate and red chocolate candy melts are used to cover treats.One of the chocolate covered krispie treats is shown cut in half, on white plate.

I hope you enjoy these unique little treats. While I made them specifically for Valentines Day, any time of year is a good time to share these cute heart-shaped desserts with those you love!

Thanks so much for stopping by today, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More Recipes For Valentines Day?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a few recipes that would be wonderful for Valentines Day, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

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Facebook page: The Grateful Girl Cooks!
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↓↓ PRINTABLE RECIPE BELOW ↓↓

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Chocolate Covered Krispie Hearts
Prep Time
20 mins
Cook Time
0 mins
Inactive "Resting" Time
1 hr
Total Time
1 hr 20 mins
 

Make Chocolate Covered Krispie Hearts for Valentines Day or any time! Chewy treats, covered in chocolate are a fun way to say "I Love You".

Category: Dessert
Cuisine: American
Keyword: chocolate covered krispie hearts
Servings: 10 (approx. 10-12)
Calories Per Serving: 348 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1½ Tablespoons butter
  • 3 cups miniature marshmallows
  • 3 cups crisp rice cereal
  • 12 ounces chocolate candy melts* *see Note below
  • 1 Tablespoon vegetable shortening
  • colored candy sprinkles (optional, but a nice touch) as desired
US Customary - Metric
Instructions

  1. Melt butter on LOW heat in large, non-stick saucepan. Add marshmallows; stir well, to combine.

  2. Cook on LOW, stirring constantly, until marshmallows are almost completely melted (about 90%). Remove pan from heat. Immediately stir in rice cereal until coated. Mixture will be VERY thick.

  3. Fit parchment or wax paper in an 8"x8" baking dish, leaving paper hanging over edges. Lightly spray with non-stick spray. Pour hot marshmallow mixture into dish. Shape mixture into a square (approx.1" thick) in the dish. TIP: Use another sprayed piece of parchment/ wax paper to lightly press down and compact mixture. This helps form a square without hot marshmallow mixture sticking to your hands.

  4. Lift the edges of the paper up and out of the baking dish. Let mixture cool, uncovered, for 10 minutes. Use a heart-shaped cookie cutter to cut as many "hearts" out of mixture as possible. NOTE: I get 10-12 hearts with the cookie cutter I use, but the quantity you get will depend on the size cookie cutter YOU use. Place hearts back onto the paper to rest after cutting them out.

  5. Melt the chocolate candy melts according to package instructions, adding a Tablespoon of vegetable shortening, to thin the chocolate a bit.

  6. Dip hearts, one at a time, covering it on all sides. Use a spoon to help cover them with chocolate. Let excess chocolate drip back into bowl. Place heart back on the paper once covered. Immediately add colored sprinkles while chocolate is still warm, before dipping the next heart. NOTE: You may need to re-warm chocolate if it begins to harden or thicken, because the hearts are easier to cover when chocolate is fairly thin.

  7. Once chocolate has firmly set, take a sharp knife and trim (clean up) the hearts around bottom edges to remove any excess chocolate. Serve and enjoy!

Recipe Notes

Note: If using one color of chocolate melts only, it will take a 12 oz bag. If making red and chocolate colors, you will use approx. ½ bag of each color or variety.

Nutrition Facts
Chocolate Covered Krispie Hearts
Amount Per Serving (1 g)
Calories 348 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 15g94%
Trans Fat 0.2g
Polyunsaturated Fat 0.5g
Monounsaturated Fat 1g
Cholesterol 5mg2%
Sodium 92mg4%
Potassium 8mg0%
Carbohydrates 47g16%
Fiber 1g4%
Sugar 36g40%
Protein 3g6%
Vitamin A 52IU1%
Calcium 49mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make Chocolate Covered Krispie Hearts for Valentines Day or any time! Chewy treats covered in chocolate are a fun way to say "I Love You".

 


Jun
2023

Chocolate Covered Strawberries

categories: Chocolate, Desserts
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Chocolate Covered Strawberries are EASY to make, decadent treats which can be enjoyed any time! They are made using only 3 ingredients.Chocolate Covered Strawberries are EASY to make, decadent treats which can be enjoyed any time! They are made using only 3 ingredients.

I’ve been making chocolate covered strawberries for many, many years now (over 20), and never get tired of them! What tastes better than a huge, juicy, fresh strawberry coated in chocolate?

Whether you want to serve chocolate covered strawberries at a fancy brunch, or just have them around for a nice treat, they are DELICIOUS!

True Story

When we were cruising to Alaska a few years ago, we ran into the Director of Restaurant Operations (whom I had met previously on a food galley tour and food demo on another cruise).

After we visited with him, he secretly had a plate of chocolate covered strawberries delivered to us as a surprise. They were waiting for us when we returned to our room. Wasn’t that nice?

Here’s a photo I took of a few of the strawberries we received, after we ate a few and shared the rest with our family.

Note on a plate of chocolate covered strawberries sent to our room on a cruise.

They were delicious and were such a wonderful, unexpected treat! This was a very kind and generous gift from this very busy professional, to us.

Guess what? To be honest, I feel my homemade chocolate covered strawberries are just as delicious as those that were made by the team of culinary pros!

So… I want to share with you how I make chocolate covered strawberries. They are quite simple to make, but look fabulous when served at a party, holiday, or brunch. They are usually one of the first treats to disappear, too! Here’s how to make them.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Large, Fresh Strawberries!

For the best chocolate covered strawberries, you will want to have large, fresh strawberries. The bigger the better, as far as I am concerned.

Gently rinse the strawberries in a colander, but be sure to leave the green leaves/stem on the strawberries. This recipe is written to fully coat one dozen large strawberries with chocolate.

Large fresh strawberries are needed to make chocolate covered strawberries.Strawberries in a colander are gently rinsed with water.

DRY, DRY, DRY Those Strawberries!

Now… here’s the most important part. DRY the strawberries really, really well. I gently place them on paper towels after rinsing and let them air dry for a few minutes.

Then I hand dry each strawberry (GENTLY) between layers of paper towels. Water and chocolate are NOT friends, so take the time to do this right!

It is vitally important the strawberries be absolutely dry before decorating them, so the chocolate will adhere, and won’t “seize up” from the water droplets. 

The strawberries air dry on layers of paper towels.Each strawberry is gently patted completely dry using paper towels.

Prepare The Chocolate For Dipping

I use the microwave to melt the chocolate for the strawberries (easy!). A little bit of vegetable shortening is also added, which smooths out the chocolate, and allows for a nice firm, shiny finish on the strawberries.

Place chocolate chips (we prefer semi-sweet) and vegetable shortening in a microwave-safe bowl. Place the bowl in the microwave and heat on High power for 45 seconds.

Remove the bowl and stir the mixture as much as possible. Put it back in the microwave for 30 more seconds, remove and stir again.

Continue this process in 30 second increments until the chocolate and shortening are melted, smooth and lump-free. Now you’re ready to dip the strawberries.

A four photo collage showing various stages of melting the chocolate.

Dipping The Strawberries

Cover a baking sheet with wax paper. Take the DRY strawberries, one at a time, and dip them in the hot, melted chocolate, rotating them to cover. Gently hold the strawberry by the green leaves to do this.

If necessary, use a spoon to add chocolate to the strawberry, covering all sides of the berry. Let the excess chocolate drip back into the bowl.

A completely dry strawberry is dipped into the melted chocolate.Entire strawberry (except for leaves) is coated with melted chocolate.

Carefully place the chocolate covered strawberry onto the wax paper-lined baking sheet. Repeat process with the remaining strawberries.

Do not move the strawberries once you place them on the wax paper, and make sure to leave space between each one.

If the chocolate firms up slightly as it cools, place it back in the microwave for about 20 seconds, then stir it again.

Chocolate covered strawberries resting on wax paper-lined baking sheet.

Decorate The Chocolate Covered Strawberries

Once the chocolate has firmed up, they can be eaten, as is. HOWEVER I enthusiastically recommend decorating them to look a bit more fancy, and chilling them before serving!

Make sure the chocolate is smooth again before using it to decorate. Use a fork to decoratively drizzle melted chocolate over the top of the strawberries.

Do not move the strawberries while decorating them. Instead, drizzle the chocolate over them right where they are on the wax paper.

You can use melted white chocolate (if desired, for contrast), or use the remaining chocolate in the bowl.

TIP: If you will be using colorful sprinkles, drizzle a strawberry (one at a time) with chocolate. IMMEDIATELY add the sprinkles while the chocolate is still “wet”, so they will adhere.

Four photo collage showing ways to decorate chocolate covered strawberries.

Chill, Then ENJOY Chocolate Covered Strawberries

Place the decorated chocolate covered strawberries (still on baking sheet) in a refrigerator to chill for an hour or so.

Once chilled, they should be absolutely perfect for serving! The chocolate covering should be firm and ready to go.

Carefully transfer the chocolate covered strawberries to a serving platter, serve, and enjoy these delicious treats.

White plate with chocolate covered strawberries topped with colored sprinkles.

Here you can see one of the chocolate covered strawberries sliced in half. Notice that the chocolate coating remains firm, even after cutting! That’s what you want!

If you have any leftovers after serving (not sure you will, though), you can safely refrigerate them for 1-2 more days.

A chocolate covered strawberry sliced in half to reveal the inside.

That’s it! See how easy it is to make these wonderful desserts? I hope you have the opportunity to make these for a special occasion, or as a unique dessert for family and/or friends!

Thank you for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More CHOCOLATE DESSERT Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some really delicious desserts you may enjoy that feature chocolate, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
PRINT
Chocolate Covered Strawberries
Prep Time
30 mins
Cook Time
0 mins
Refrigeration Time (inactive prep)
1 hr
Total Time
1 hr 30 mins
 

Chocolate Covered Strawberries are EASY to make, decadent treats which can be enjoyed any time! They are made using only 3 ingredients.

Category: Dessert
Cuisine: All Cuisines
Keyword: chocolate covered strawberries
Servings: 12 large strawberries
Calories Per Serving: 114 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 12 large strawberries (fresh)
  • 1 cup semi-sweet chocolate chips
  • 2 Tablespoons vegetable shortening
  • colored sprinkles (if using)
US Customary - Metric
Instructions

  1. Cover a baking sheet with wax paper.

  2. Gently rinse strawberries in a colander. Leave green leaves/stem attached. DRY strawberries really well. Place on paper towels after rinsing; let air dry a few minutes. Gently dry each strawberry between paper towels. It is vitally important the strawberries be absolutely dry so chocolate adheres, and won't "seize up".

  3. Place chocolate chips and vegetable shortening in microwave-safe bowl. Place bowl in microwave; heat on High for 45 seconds. Remove bowl and stir mixture as much as possible. Put bowl back in microwave for 30 more seconds on High, remove and stir again. Continue in 30 second increments until chocolate and shortening are melted, smooth and lump-free.

  4. Take DRY strawberries, one at a time, holding them carefully by the green leaves. Dip them in melted chocolate, rotating to cover all sides. If necessary, use a spoon to add chocolate to the strawberry to cover all sides. Let excess chocolate drip back into bowl.

  5. Carefully place chocolate covered strawberry onto wax paper-lined baking sheet. Repeat process with remaining strawberries. Don't move strawberries once on the wax paper; leave space between each one. If melted chocolate in bowl firms up as it cools, place back in the microwave for about 20 seconds; stir it again.

  6. Let chocolate on the strawberries firm up before decorating. Make sure remaining chocolate in bowl is warm and smooth again before using it to decorate. Use a fork to decoratively drizzle melted chocolate over the top of the strawberries. Do not move strawberries while decorating. Drizzle chocolate over them right where they are on the wax paper. TIP: If using colorful sprinkles, drizzle a strawberry (one at a time) with chocolate. IMMEDIATELY add sprinkles while chocolate is still "wet", so they adhere.

  7. Place baking sheet with strawberries in the refrigerator. Chill for at least 1 hour before transferring to a serving platter. Serve, and enjoy! Any leftovers can be stored in refrigerator for 1-2 days.

Nutrition Facts
Chocolate Covered Strawberries
Amount Per Serving (1 chocolate covered strawberry)
Calories 114 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g25%
Trans Fat 0.3g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 1mg0%
Sodium 2mg0%
Potassium 126mg4%
Carbohydrates 10g3%
Fiber 2g8%
Sugar 7g8%
Protein 1g2%
Vitamin A 11IU0%
Vitamin C 16mg19%
Calcium 14mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Chocolate Covered Strawberries are EASY to make, decadent treats which can be enjoyed any time! They are made using only 3 ingredients.


Mar
2022

Irish Cream Layered Brownies

categories: Bar Cookies, Chocolate, Desserts, Holidays!
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Irish Cream Layered Brownies are a decadent treat! Fudgy brownies with 2 layers of Irish cream-infused chocolate ganache and buttercream! YUM!Irish Cream Layered Brownies are a decadent treat! Fudgy brownies with 2 layers of Irish cream-infused chocolate ganache and buttercream! YUM!

Top o’ the morning to ya! Isn’t that we’re “supposed” to say as it nears St. Patrick’s Day? Today I want to share an absolutely scrumptious recipe for Irish Cream Layered Brownies. Thee brownies are made of three distinct layers: a mocha brownie, topped with an Irish Cream frosting, which is topped with Irish cream chocolate ganache.

Yes… you might detect an “Irish” theme here. One of our sons gave me a cookbook for Christmas to add to my collection. I found this recipe for these sweet treats in it, and we were thrilled with the results! Perfect for St. Patrick’s Day or any time you want a yummy dessert to serve, I’m confident you’re gonna enjoy them. These brownies are chewy and full of flavor, and I can guarantee you no leprechauns were harmed in the making of this recipe.

Irish cream liqueur is used (sparingly, but it’s in there) to flavor the frosting and the chocolate ganache, giving it a distinctive flavor.  The recipe, as written below will yield 16 delicious Irish Cream Layered Brownies. Here’s how to make them:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Brownie Batter

Before mixing the batter, preheat your oven to 350°F and grease the bottom and sides of an 8″ x 8″ square baking pan. Set the pan aside while you make the brownie batter. To make the batter, first sift flour, baking powder and salt into a mixing bowl, then set the bowl aside. 

Flour, baking powder and salt are sifted together for the brownie batter.

Melt butter in a small saucepan on low heat, then remove the pan from the heat source. Immediately stir in cocoa, oil, and instant coffee powder. Stir well, to combine, then let the mixture cool a bit (4-5 minutes).

After it’s cooled, stir in granulated sugar, then beaten eggs, stirring well as the eggs are added. Add the flour mixture and vanilla extract, adding the flour mixture a little at a time. Stir well, between additions, to incorporate the dry ingredients into the batter. 

A four photo collage showing the steps for making the brownie batter in a saucepan.

Layer #1- Bake The Brownies

Spread the brownie batter evenly into the prepared baking pan. Bake at 350°F. for 23-25 minutes, or until the center is set, being careful to NOT overcook the brownies. Test by inserting a toothpick into the top center of the brownies. It should come out free of batter. Transfer the pan to a wire rack to cool until the brownies are just barely warm.

Brownies are baked in a greased 8"x8" pan until set on top.

Layer #2- Make The Irish Cream Frosting

While the brownies cool, mix together the Irish cream frosting. Beat powdered sugar and softened butter together with an electric mixer on Low setting. Add Irish cream liqueur, and beat the frosting until it becomes smooth.

Spread the frosting over the entire surface of the slightly warm brownies (if they’re too hot, it will melt frosting). Place the pan in a refrigerator and let the chill for 1 hour. This allows the frosting to firm up before adding the top layer of ganache.

Irish cream flavored frosting is mixed together, then spread on cooled brownies.

Layer #3- Make The Chocolate Ganache Topping

About 15 minutes before the brownies finish chilling, make the chocolate ganache topping. Place chocolate chips, Irish cream liqueur, heavy whipping cream and instant coffee powder in a microwave-safe bowl.

Microwave on High temperature for 1 minute, then stir. Place bowl back into the microwave, and heat it on High another 30-45 seconds. Remove and stir the ganache until smooth. Let the ganache cool slightly (3-4 minutes), or until it is warm and spreadable.

Three photo collage showing chocolate ganache made by microwaving ingredients & stirring until smooth.

Spread the ganache evenly over the entire frosting layer. By the way… the photo below is the same ganache. Different lighting, perhaps? Weird! Cover the pan with plastic wrap, and refrigerate the Irish Cream Layered Brownies until the chocolate is firmly set. This usually takes about an hour or less.

Irish cream chocolate ganache is spread on top of the frosting layer on the brownies.

The Irish Cream Layered Brownies Are Ready To Eat!

After the Irish Cream Layered Brownies have been fully chilled, they’re ready to cut, serve, and enjoy! Cut the brownies into 16 pieces, and dig in. They taste wonderful! Store any leftovers covered in the fridge, or give some to friends and family. We gave extra Irish Cream Layered Brownies to both of our sons so they could enjoy them, too!

The brownies have a light mocha taste, and are chewy and yummy. Those two layers of frosting and ganache will taste awesome, thanks to the Irish cream liqueur infused flavor. Put all three layers together and you’ve got terrific dessert treats for St. Patrick’s Day OR any other day, for that matter! They are dense, rich tasting and oh so good!

Photo showing all three layers: brownie layer, frosting layer, and chocolate ganache layer on top.A stack of Irish cream layered brownies, ready to eat on a white plate.One of the Irish cream layered brownies on a white plate, ready to be eaten.

I really hope you will give these delicious fudgy brownies a try. Remember to plan ahead, to allow for chilling two of the three layers, okay? Thanks for stopping by, and I hope you’ll come back soon for more yummy recipes. Take care, and have a wonderful day.

Looking For More BAR COOKIE Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have some really wonderful bar cookie recipes you’ll enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
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Author's signature

Original Recipe Source: recipe submitted by Sue Gronholz in “The Taste Of Home Cookbook”, page 486,  published by RDA Enthusiast Brands, LLC, 2019

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Irish Cream Layered Brownies
Prep Time
35 mins
Cook Time
25 mins
Additional refrigeration time
2 hrs
Total Time
3 hrs
 

Irish Cream Layered Brownies are a decadent treat! Fudgy brownies with 2 layers of Irish cream-infused chocolate ganache and buttercream!

Category: Bar Cookies, Dessert
Cuisine: American
Keyword: Irish cream layered brownies
Servings: 16 brownies
Calories Per Serving: 296 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Batter (Layer #1):
  • ⅔ cup all purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ⅓ cup butter
  • 6 Tablespoons cocoa powder
  • 2 Tablespoons canola oil or vegetable oil
  • ¾ teaspoon instant coffee powder
  • 1 cup granulated sugar
  • 2 large eggs slightly beaten, at room temp.
  • 1 teaspoon vanilla extract
Frosting (Layer #2)
  • 2 cups powdered sugar (confectioners sugar)
  • ¼ cup butter softened
  • 3 Tablespoons Irish Cream Liqueur
Chocolate Ganache (Layer #3)
  • 1 cup semisweet chocolate chips
  • 3 Tablespoons Irish Cream Liqueur
  • 2 Tablespoons heavy whipping cream
  • ½ teaspoon instant coffee powder
US Customary - Metric
Instructions

  1. Preheat oven to 350°F. Grease bottom/sides of 8" x 8" square baking pan. Set pan aside.

  2. MAKE BROWNIE BATTER (Layer #1): Sift flour, baking powder and salt into mixing bowl; set aside.

  3. Melt butter in a saucepan on low heat. Remove pan from heat. Stir in cocoa, oil, and instant coffee powder. Stir well; let cool 4-5 minutes. Add sugar and eggs, stirring constantly as they're added. Gradually add flour mixture and vanilla, a little at a time. Stir well, to fully mix into batter. 

  4. Spread brownie batter evenly in greased pan. Bake at 350°F. about 23-25 minutes, or until center is set. Don't overcook brownies. Test by inserting toothpick into top of brownies. Toothpick should come out free of batter. Transfer pan to wire rack to cool.

  5. MAKE FROSTING (Layer #2): While brownies cool, mix frosting. Beat powdered sugar and soft butter with electric mixer on low setting. Add Irish cream liqueur; beat until frosting becomes smooth. Spread over brownies that are only barely warm. Put pan in refrigerator; chill brownies 1 hour.

  6. MAKE CHOCOLATE GANACHE (Layer #3): Approx. 15 minutes before brownies finish chilling, make ganache. Place chocolate chips, Irish cream liqueur, whipping cream and coffee powder in microwave-safe bowl. Heat in microwave on High for 1 minute, then stir. Put back in microwave; heat another 30-45 seconds. Remove; stir ganache until smooth. Let cool 3-4 minutes until warm and spreadable.

  7. Spread ganache over frosting layer. Cover pan; refrigerate until ganache is set (45-60 minutes). Cut into 16 pieces; serve. Store (covered) in fridge.

Nutrition Facts
Irish Cream Layered Brownies
Amount Per Serving (1 brownie)
Calories 296 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 8g50%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 44mg15%
Sodium 107mg5%
Potassium 126mg4%
Carbohydrates 39g13%
Fiber 2g8%
Sugar 32g36%
Protein 3g6%
Vitamin A 274IU5%
Vitamin C 1mg1%
Calcium 23mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Irish Cream Layered Brownies are a decadent treat! Fudgy brownies with 2 layers of Irish cream-infused chocolate ganache and buttercream! YUM!

 

 

 


Feb
2022

Chocolate Raspberry Torte

categories: Chocolate, Desserts, Pies/Tarts
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Chocolate Raspberry Torte is a decadent, fudgy dessert, topped with raspberry glaze, fresh raspberries and powdered sugar! It tastes amazing!
Chocolate Raspberry Torte is a decadent, fudgy dessert, topped with raspberry glaze, fresh raspberries and powdered sugar! It tastes amazing!

If you’re looking for a show-stopper dessert for Valentines Day or any other special occasion, may I suggest this incredible chocolate raspberry torte? Chocolate and raspberries are one of my husband’s absolute favorite flavor combinations, so I KNEW he would love this treat!

I found the recipe in a very old cookbook I bought years and years ago in a thrift store. Recently I was reading through it looking for new ideas and stumbled upon this recipe which grabbed my attention with its beautiful presentation.

It can be made in several formats: using an 8″ springform round pan, a heart-shaped 8″ springform, OR in 4-5 individual 4″ springform pans. All these pans need to have removeable bottoms.

The chocolate raspberry torte is amazing in taste, and dense and fudgy in texture. Topped with a simple layer of raspberry glaze and then beautiful fresh raspberries and powdered sugar, it’s a classy looking dessert!

Today I want to share the steps used, to demonstrate how you can make it, too.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Pan

Before beginning, preheat your oven to 325°F. Whether you are using an 8″ round, 8″ heart-shaped, or 4″ mini springform pans, grease/spray the removeable bottom of the pan (s) you are using.

I cut parchment paper to fit the bottom of the pan, and then spray. That helps the torte not stick to the bottom of the pan, so it can be easily removed for serving. Set pan aside.

TIP: I find it helpful to wrap a strip of aluminum foil tightly around the bottom edges of the springform pan to help prevent batter from potentially leaking out of the pan.

A heart shaped pan with removable bottom is placed inside a round springform pan.

Time To Make The Batter

In a medium saucepan, combine chopped chocolate, butter, and milk. Cook and stir these ingredients on LOW heat until the chocolate has completely melted.

Once the chocolate has melted and  is very smooth, remove pan from the heat, and let the mixture cool for 20 minutes.

Bittersweet and semi-sweet chocolate is melted with butter and milk in a saucepan.The chocolate mixture is stirred until all chocolate has melted and mixture is smooth.

While the chocolate is cooling, place eggs and vanilla extract in a large mixing bowl. Beat with an electric mixer on LOW speed, just until they are combined. Add granulated sugar and all purpose flour to the egg mixture.

Beat these ingredients with the electric mixer on HIGH speed for 10 full minutes.

Pour the cooled chocolate into the egg mixture slowly, stirring the chocolate in, as it is added. NOTE: The reason you need to make sure the chocolate has cooled is so you don’t “scramble” the eggs as it is being added. No one wants that in their chocolate torte, right?

Eggs, vanilla, sugar and flour are mixed with an electric mixer for 10 minutes.Chocolate mixture is added slowly to egg mixture and then stirred to combine.

Time To Bake!

Carefully pour the batter into the prepared springform pan (or pans) you are using. Bake the chocolate raspberry torte for 30-35 minutes (mini pans about 25-30). The torte is finished cooking when the outer 1/3 of the top is lightly puffed.

The center of the torte may still LOOK underbaked, but it will firm up as it cools (see photo #2 below). Because the torte is so dense, the traditional way of testing doneness with a toothpick in the middle will NOT work.

Let torte cool on wire rack for 20 minutes. Use a knife to go around the edges to loosen the torte from the sides of the pan.

Once completely cooled, remove the sides of the pan. Carefully wrap the entire torte in aluminum foil and refrigerate for 8 hours or overnight (up to 2 days).

The batter is poured into the springform pan (this one shaped like a heart)After baking, the torte cools on rack, then sides of the pan are removed and the torte is refrigerated.

Finishing The Chocolate Raspberry Torte

When you are ready to serve the torte, unwrap it and let it come to room temperature. Melt seedless raspberry jam in a small saucepan on low heat, then remove pan from heat and let jam cool.

Once cooled, spread raspberry glaze over the top surface of the torte. Cover the jam glaze with fresh raspberries, adding them to the torte with the stem side facing DOWN.

Seedless raspberry jam is heated, stirring until mixture becomes a smooth glaze.The raspberry glaze is spread onto chilled torte, then decorated with fresh raspberries to cover.The surface of the chocolate raspberry torte is covered with fresh raspberries.

Slight Variations On The Shape And Size Of The Torte

Additional note: If you are using an 8″ round springform pan OR several, mini 4″ pans, follow all instructions written for the “heart-shaped” version.

Tortes made in 4″ pans will take a few minutes less to cook, but everything else will remain the same (divide jam/raspberries between small torte pans).

A round 8" springform pan may also be used for this recipe, as well as individual 4" round springform pans.

Who Wants A Slice Of A Chocolate Raspberry Torte?

The final step I recommend before serving is to lightly “dust” the top of the chocolate raspberry torte with sifted powdered sugar. I think it looks beautiful with this finishing touch!

Whether you prepare the dish in a heart-shaped springform pan, an 8″ round springform pan OR 4-5 individual 4″ springform pans, give it this light dusting. You’ll be glad you did!

Cut the torte in thin slices. You should get about 16 total servings this way. The dessert is very dense and fudgy, so a little slice will go a long way!

I made two extra 4″ individual sized tortes and shared them with a young family of 3 that recently moved into our neighborhood. They (all 3 of them) shared one the first night and split the remaining one the following evening.

They said they were “fabulous!”, and I agree. My husband and I can barely keep out of this dessert because it is so delicious!

After dusting the chocolate raspberry torte with powdered sugar, it is ready to be served!A slice of the chocolate raspberry torte, sliced and served on a white plate.

I hope you will have the opportunity to make this decadent dessert for those you love. I know I will be DEFINITELY making this again and again!

Thank you for stopping by! I hope you will come back again soon for more family-friendly recipes. Take care, and have a GREAT day!

Looking For More Delicious CHOCOLATE Desserts?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of amazing recipes for chocolate desserts you’ll enjoy, including”

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Original recipe source: The cookbook “A Passion For Chocolate”, published in 2000 by Meredith Corporation, pages 74-75

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Chocolate Raspberry Torte
Prep Time
25 mins
Cook Time
30 mins
Refrigeration overnight-inactive
8 hrs
Total Time
8 hrs 55 mins
 

Chocolate Raspberry Torte is a decadent, fudgy dessert, topped with raspberry glaze, fresh raspberries and powdered sugar! It tastes amazing!

Category: Desssert
Cuisine: American
Keyword: chocolate raspberry torte
Servings: 16
Calories Per Serving: 271 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 10 ounces semi-sweet chocolate coarsely chopped *(see NOTE below)
  • 4 ounces bittersweet chocolate coarsely chopped *(see NOTE below)
  • ½ cup butter (1 stick)
  • ¼ cup milk
  • 5 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup granulated sugar
  • ¼ cup all purpose flour
  • ¼ cup SEEDLESS red raspberry jam
  • 1½-2 cups fresh red raspberries
  • sifted powdered sugar (for garnish)
US Customary - Metric
Instructions

  1. Preheat oven to 325°F. Cover bottom of pan(s) with parchment paper cut to fit; grease or spray bottom of pan. Set pan aside. TIP: Wrap a strip of aluminum foil tightly around bottom edges of pan to help prevent batter from leaking out of pan.

  2. In medium saucepan, combine chocolate, butter, and milk. Cook and stir on LOW heat until chocolate has melted. Once chocolate has melted and is very smooth, remove pan from heat; let cool off heat for 20 minutes.

  3. While chocolate cools, place eggs and vanilla extract in separate large mixing bowl. Beat with electric mixer on LOW speed, only until combined. Add sugar and flour to eggs. Beat with electric mixer on HIGH speed for a full 10 minutes. Pour cooled chocolate into the egg mixture slowly, stirring as it's added.

  4. Pour batter into prepared pan(s). Bake on middle rack for 30-35 minutes (mini pans about 25-30). It's done when the outer 1/3 of the top is lightly puffed. The center will still LOOK under-baked, but will firm up as it cools. Because it is so dense, the traditional way of testing doneness with a toothpick in the middle will NOT work. Let torte cool on wire rack for 20 minutes. Use a knife to go around edges to loosen torte from sides of the pan. Once completely cooled, remove sides of pan. Carefully wrap torte in aluminum foil; refrigerate 8 hours or overnight (up to 2 days).

  5. To serve torte, unwrap it. Place onto serving platter and let it come to room temperature. Melt seedless raspberry jam in small pan on low heat; remove pan from heat; let jam cool. Once cooled, spread it over top of torte. Cover jam with fresh raspberries, adding them to torte stem side DOWN. Lightly "dust" the top of the torte with sifted powdered sugar. Cut the torte in 16 thin slices, serve and enjoy!

Recipe Notes

NOTES: Can substitute all 14 oz. of semi-sweet chocolate (and no bittersweet) OR can substitute 14 oz. of bittersweet (and no semi-sweet). I prefer the combo of both but it will be fine using only one type of chocolate if that is what you have access to.

Nutrition Facts
Chocolate Raspberry Torte
Amount Per Serving (1 (1/16 of total))
Calories 271 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 10g63%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 75mg25%
Sodium 79mg3%
Potassium 193mg6%
Carbohydrates 26g9%
Fiber 3g13%
Sugar 19g21%
Protein 4g8%
Vitamin A 282IU6%
Vitamin C 3mg4%
Calcium 35mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Chocolate Raspberry Torte is a decadent, fudgy dessert, topped with raspberry glaze, fresh raspberries and powdered sugar! It tastes amazing!


Mar
2021

Mint Brownie Pie

categories: Chocolate, Desserts, Holidays!, Pies/Tarts
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Mint Brownie Pie is a perfect St. Patrick’s Day (or any other day) dessert! Mint cream cheese filling tops a brownie base. Easy and yummy!
Mint Brownie Pie is a perfect St. Patrick's Day (or any other day) dessert! Mint cream cheese filling tops a brownie base. Easy and yummy!

If you’re looking for a fantastic dessert to have on St. Patrick’s Day, or Christmas, OR any other day of the year, may I suggest this mint brownie pie? It tastes wonderful, due to a brownie layer on bottom and a creamy mint filling on top! It is sooo good!

A couple of months ago I made (and photographed) this delicious dessert, and was able to share quite a few pieces with several of our neighbors.

It was so yummy I could have eaten the entire thing by myself (seriously!)… but my husband and I decided to share this treat (and the calories) with others!

I had the recipe because it came from one of my “Taste of Home” magazines (from 1999) that I have saved for many, many years. This mint brownie pie is a favorite, and decided this was the time to share the recipe on my blog. Here’s how to make it:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Brownie Base Layer

The first thing (after preheating your oven) you will do is make a brownie base for the dessert. To do this, melt butter and unsweetened chocolate in a medium saucepan, stirring often.

Once melted, add granulated sugar, and stir well, to fully blend ingredients. Remove the pan from the heat.

Unsweetened chocolate and butter are melted in a saucepan.Granulated sugar is added to the melted chocolate and butter in saucepan.

Whisk 2 eggs and vanilla extract in a small bowl, and add this to the chocolate mixture. Mix well, to combine. Stir in  flour, a little at a time. Continue to stir after each addition until all the flour has been blended into the chocolate.

Whisked eggs and vanilla extract are added to chocolate in saucepan.Flour is stirred into the chocolate mixture, a little at a time.

Bake The Brownie Base

Pour the mint brownie pie batter into a greased (bottom and sides) 9″ springform pan. Place the pan on the middle rack of a preheated oven.

Bake at 350° F. for 18-20 minutes OR until a toothpick inserted in the middle of the brownie pie comes out clean and free of batter.

Remove the mint brownie pie from the oven and let it cool (still in pan) on a wire rack. Do not open the pan or remove the brownie base from the pan.

Mint brownie pie batter is poured into a greased springform pan.After baking, the mint brownie pie chocolate layer cools in the pan on a wire rack.

Make The Mint Cream Cheese Topping

Now it’s time to make the mint cream cheese topping while the brownie base cools to room temperature. Using an electric mixer, beat softened cream cheese and sugar until it becomes smooth.

Add green food coloring (if using) and peppermint extract to the cream cheese filling, and mix well until combined and all color has blended in. The food coloring is optional, but I recommend it, especially if you’re making this dessert for St. Patrick’s Day!

Use a few drops or as much as you wish to achieve a mint green color. Once the filling is fully tinted and blended, gently fold in whipped topping.

When the brownie layer has completely cooled, gently add the mint cream cheese filling on top. Spread the filling to cover the entire top surface. Cover the pan, and refrigerate the mint brownie pie for one hour (at least).

Whipped topping is gently folded into the green tinted cream cheese filling.The mint cream cheese filling is spread on the surface of the mint brownie pie.

Refrigerate Then Decorate The Mint Brownie Pie!

After the mint brownie pie has been chilled in the refrigerator for at least an hour, it’s ready to remove from the springform pan and decorate for serving. Run a butter knife all the way around between the pan and the pie to assist in releasing the pie from the pan.

Melt chocolate chips and drizzle the chocolate decoratively over the surface of the mint brownie pie, any way you wish.

I also like to pipe stabilized whipped cream (which holds its shape for days) on top and sprinkle with finely grated chocolate. Those are optional, but really do make the dessert look great.

If you’re using aerosol whipped cream, spray onto individual pieces just before serving, as it will not hold it’s shape for any length of time.

Melted chocolate is drizzled decoratively over the top of the mint brownie pie.Whipped cream is piped on top of the mint brownie pie and grated chocolate is added for garnish.

Grab A Slice Of Mint Brownie Pie… And Dig In!

Slice the mint brownie pie into 10 wedges, serve… and enjoy this decadent dessert! I’m confident you and those you love will really love this yummy treat!

The dense, fudgy bottom layer, and the creamy, mint cream cheese topping makes a wonderful treat for the ol’ taste buds. YUM!

A slice of mint brownie pie, served on a white plate.

Thank you for stopping by to check out this scrumptious recipe. If you’re looking for more St. Patrick’s day dishes, check out my recipes for Irish Chocolate Pots de Créme, Irish Soda Bread, Guinness Baked Cheese Dip, Irish Colcannon With Bacon, and Corned Beef and Cabbage.

I hope you will be able to come back again soon for more family-friendly recipes. Have a GREAT day, and may God bless you.

Looking For More DESSERT Recipes?

You can find more dessert recipes in my Recipe Index, which is located located at the top of this page. I have many dessert recipes you will really love, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Original recipe source: “Taste of Home” magazine, February/March 1999 edition, page 67, published by Reiman Publications, Inc.

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Mint Brownie Pie
Prep Time
15 mins
Cook Time
20 mins
Inactive Refrigeration Time
1 hr
Total Time
1 hr 35 mins
 

Mint Brownie Pie is a perfect St. Patrick's Day (or any other day) dessert! Mint cream cheese filling tops a brownie base. Easy and yummy!

Category: Dessert
Cuisine: American
Keyword: mint brownie pie
Servings: 10 slices
Calories Per Serving: 362 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Brownie Layer:
  • 6 Tablespoons butter (no substitutes)
  • 2 ounces unsweetened chocolate (2 one oz. squares)
  • 1 cup granulated sugar
  • 2 large eggs
  • ½ teaspoon vanilla extract
  • ½ cup all purpose flour
Mint Cream Cheese Layer:
  • 8 ounces cream cheese , softened
  • ¾ cup granulated sugar
  • ½ teaspoon peppermint extract
  • green food coloring (optional, but recommended)
  • 8 ounces frozen whipped topping, thawed
For Decorating:
  • ¼ cup semi-sweet chocolate chips , melted
  • 2 teaspoons vegetable shortening
  • Piped whipped cream and grated chocolate (optional)
US Customary - Metric
Instructions

  1. Melt butter and unsweetened chocolate in medium saucepan, stirring often. Once melted, add granulated sugar, and stir to fully blend ingredients. Remove pan from heat. Whisk eggs and vanilla extract in small bowl; add to chocolate mixture. Stir well, to combine. Stir in flour, a little at a time. Stir after each addition until all flour has been blended into chocolate.

  2. Pour batter into greased (bottom and sides) 9" springform pan. Place pan on middle rack in preheated oven. Bake at 350° F. for 18-20 minutes OR until a toothpick inserted in middle of brownie layer comes out clean. Remove from the oven and let cool (still in pan) on a wire rack. Do not remove brownie base from pan.

  3. Make mint cream cheese topping while brownie layer cools. Using an electric mixer, beat softened cream cheese and sugar until it becomes smooth. Add green food coloring (if using) and peppermint extract to cream cheese; mix well until combined and all color is blended in. Use a few drops or as much as you wish to achieve a mint green color. Once filling is tinted and blended, gently fold in whipped topping. When brownie layer is completely cooled, add cream cheese filling on top. Spread filling to cover top surface. Cover pan; refrigerate for one hour (at least).

  4. Remove chilled dessert from refrigerator. Release dessert from springform pan and decorate for serving. Melt chocolate chips; drizzle chocolate decoratively over surface of pie, any way you wish. Slice into wedges and serve. NOTE: I also decorate top with piped on stabilized whipped cream (which holds its shape for days) and sprinkle with finely grated chocolate. Those are optional, but really make the dessert look great. If using aerosol whipped cream, spray onto individual pieces just before serving, as it will not hold it's shape for any length of time. Store leftovers, covered, in refrigerator.

Nutrition Facts
Mint Brownie Pie
Amount Per Serving (1 slice)
Calories 362 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 10g63%
Trans Fat 1g
Cholesterol 34mg11%
Sodium 185mg8%
Potassium 163mg5%
Carbohydrates 51g17%
Fiber 2g8%
Sugar 42g47%
Protein 4g8%
Vitamin A 377IU8%
Calcium 70mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Mint Brownie Pie is a perfect St. Patricks Day (or any other day) dessert! Mint cream cheese filling tops a brownie base. Easy and yummy!


Apr
2020

Air Fryer Brownies

categories: Air Fryer Recipes, Chocolate, Desserts
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Hungry for dessert? Why not whip up a fast batch of air fryer brownies? This simple recipe makes 8 small, yummy brownie wedges using an air fryer!
Hungry for dessert? Why not whip up a fast batch of air fryer brownies? This simple recipe makes 8 small, yummy brownie wedges using an air fryer!

I don’t know about you, but BROWNIES are always a big hit in our home. My own recipe for brownies is our all-time favorite! Hands down the absolute BEST way to make traditional made from scratch baked brownies, in my humble opinion!

Recently, I came across a recipe online for air fryer brownies that I really wanted to try. It’s been fun experimenting with recipes using our Cosori air fryer, a cool appliance that cooks or “fries” food with highly super heated air. These brownies are easily created from scratch, and so I decided to make them as a surprise for my hubby.

My husband Ken loves his brownies without frosting, so I decided to make him his very own batch of unfrosted air fryer brownies! The recipe makes 8 small wedge servings, and tasted great, so he was in heaven while they lasted!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Pan

The air fryer brownies are cooked in a 7″ baking pan. I ordered a Cosori Set of 6 air fryer accessories on Amazon last year, that is compatible with many types and sizes of air fryers. The baking pan I use came from this set. **NO, I am not an affiliate, just telling you where I got the pan!

Generously coat the bottom and half way up the sides of a 7″ baking pan with butter. You want the pan well-buttered, so the brownies will easily release from the pan once done. Once the pan is buttered, set it aside and preheat your air fryer to 330°F.  

A 7" round pan is coated with butter before adding brownie batter.

Make The Batter

Making the batter is super easy! If you can stir, you can make it! To save time, make the batter while the air fryer is preheating!

Measure flour, sugar, cocoa powder, melted butter, eggs, oil, vanilla, salt and baking powder into a large mixing bowl. Stir well, to combine. Once these ingredients are fully mixed, the batter is ready! EASY!

Ingredients for air fryer brownies are mixed together to make a batter.The brownie batter is very thick once mixed.

Cooking The Brownies

Evenly spread the brownie batter in the well-buttered baking pan. Try to make the top of the batter as smooth as you can.

Cook the brownies in a preheated 330°F air fryer for 15 minutes, or until done (see below).

The pan full of brownie batter is placed into an air fryer to cook.

How Do I Know If The Brownies Are DONE?

Since various brands of air fryers tend to vary widely in temperature rates, it is best to check the brownies before the end of the cooking time.  I start checking them to see if they’re done at the 13 minute mark, to make sure they don’t overcook.

Pause the machine, and insert a toothpick into the middle of the brownies. If the toothpick comes out mostly free of batter (clean), you will know the brownies are done. If not, pop them back into the air fryer for another minute, then check again. Better to check them often, then end up with dried out brownies, right? RIGHT!

A toothpick is inserted into middle of brownies to ensure they are done.

Remove The Brownies From The Pan

Once the brownies have cooled to room temperature, CAREFULLY remove them from the baking pan by inverting the pan onto a serving platter. If you buttered the pan really well, they should come out very easily! Flip the brownies over for serving.

The air fryer brownies are removed from the air fryer and baking pan.

Time To Serve The Air Fryer Brownies!

When the brownies have cooled to room temperature, sift powdered sugar lightly over the top surface. This is an optional step, but makes it look nice, especially if you will not be frosting them! I added a thinly sliced (but not cut all the way through) large strawberry for some color. P.S. If you want to frost them, try my recipe for creamy brownie frosting!

Slice the air fryer brownies into 8 equal sized wedges. Serve with whipped cream and/or a little scoop of ice cream and chocolate syrup for an eye-pleasing, tasty treat!

Garnished with sifted powdered sugar and a strawberry, they're ready to slice.Air fryer brownies are cut in wedges and served with ice cream, etc.

I really hope you enjoy making these yummy brownies in your handy dandy air fryer! Thanks for stopping by, and have a great day!

Looking For More AIR FRYER Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few Air Fryer recipes you might enjoy include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Original recipe source: Tanya, at: myforkinglife.com/air-fryer-brownies/

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Air Fryer Brownies
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

Hungry for dessert? Why not whip up a fast batch of air fryer brownies? This simple recipe makes 8 small, yummy brownie wedges using an air fryer!

Category: Dessert
Cuisine: American
Keyword: air fryer brownies
Servings: 8
Calories Per Serving: 197 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • Butter, to generously grease baking pan (approx. 1 Tablespoon)
Brownie Batter:
  • ½ cup all purpose flour
  • ¾ cup granulated sugar
  • 6 Tablespoons unsweetened cocoa powder
  • ¼ cup butter , melted
  • 2 large eggs
  • 1 Tablespoon vegetable oil
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • sifted powdered sugar for garnish (OPTIONAL)
US Customary - Metric
Instructions

  1. Generously coat the bottom and half way up the sides of a 7" baking pan with butter. You want pan well-buttered, so brownies will easily release from pan once done. Once pan is buttered, set it aside and preheat air fryer to 330°F.

  2. While air fryer is preheating, make the brownie batter. Measure flour, sugar, cocoa powder, melted butter, eggs, oil, vanilla, salt and baking powder into a large mixing bowl. Stir well, to fully combine.

  3. Evenly spread batter in buttered baking pan. Try to make the top of the batter as smooth as you can. Cook in preheated 330°F air fryer for 15 minutes, or until done. Different brands of air fryers tend to vary widely in temperature rates, so check the brownies before the end of the cooking time. I recommend checking them at the 13 minute mark, to make sure they don't overcook. Pause the machine; insert a toothpick into the middle of the brownies. If toothpick comes out mostly free of batter (clean), you will know the brownies are done. If not, pop them back into the air fryer for another minute, then check again.

  4. When done, transfer pan to a wire rack to cool. Once brownies have cooled, CAREFULLY remove them from pan by inverting the pan onto a serving platter. If desired, sift powdered sugar over the top or apply frosting once brownies are at room temperature. Slice into 8 wedges, serve, and enjoy!

Nutrition Facts
Air Fryer Brownies
Amount Per Serving (1 (1/8th of total))
Calories 197 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 6g38%
Cholesterol 68mg23%
Sodium 145mg6%
Potassium 98mg3%
Carbohydrates 27g9%
Fiber 1g4%
Sugar 19g21%
Protein 3g6%
Vitamin A 254IU5%
Calcium 20mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Hungry for dessert? Why not whip up a fast batch of air fryer brownies? This simple recipe makes 8 small, yummy brownie wedges using an air fryer!


Feb
2020

The Best Brownie Frosting

categories: Bar Cookies, Chocolate, Desserts
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This easy to make, 6-ingredient recipe for The Best Brownie Frosting makes enough thick chocolate icing for a 9×13 pan of your favorite brownies!
This easy to make, 6-ingredient recipe for The Best Brownie Frosting makes enough thick chocolate icing for a 9x13 pan of your favorite brownies!

In our home, we LOVE brownies!  Typically I make them from scratch (see my recipe here), but occasionally I make them using a box mix, if I find an incredible SALE! Then I purchase a few boxes to keep around… in case of “must have chocolate” emergencies!

Once I make brownies, I love to put yummy chocolate frosting on them for a perfect finishing touch! My husband likes his brownies without frosting… NOT ME! How can he possibly not like more creamy chocolate spread all over the top of a chocolate brownie? I suppose that is one of life’s great mysteries. But I digress… so… back to the recipe.

Well, THIS recipe for the best brownie frosting is my favorite, because it’s super easy,  only has a few ingredients, and needs no special equipment to make. Just stir the ingredients up, and you’re done! Spread it on a pan of freshly made brownies, and enjoy! Here’s how to whip up a batch, which is enough to frost a 9×13″ pan full of brownies!

Scroll Down for A Printable Recipe Card At The Bottom Of The Page

How To Make The Best Brownie Frosting

Place softened, room temperature butter (NOT melted), unsweetened cocoa powder, light corn syrup, and vanilla extract in a medium sized bowl. Honey can be substituted for the corn syrup, if desired.

Stir these ingredients well with a spoon. That’s right, there’s no need for an electric mixer! Just keep on stirring until it comes together into a thick dark brown mixture.

Ingredients are mixed together in a small bowl for the brownie frosting.Once mixed together, the frosting becomes dark brown in color.

Now add the powdered sugar into the bowl, along with 2-3 Tablespoons of milk. Give the frosting a good stir until this also is completely mixed together. You will want the best brownie frosting to be thick, creamy and spreadable. If you find it is too thick, add a couple drops more of the milk.  If you get it too thin, simply add just a bit more powdered sugar.

Powdered sugar and a small amount of milk are mixed into the best brownie frosting.Now the icing is ready to spread on baked and cooled brownies.

Spread The Frosting Out On A Pan Of Brownies

Once you’ve made your pan of brownies, whether they are homemade or a box mix, remove the brownies from the oven, and LET THEM COOL COMPLETELY BEFORE FROSTING. Don’t frost while the brownies are warm, because that will end up making the softened butter in the frosting melt, which then changes the texture of the frosting. NO good.

A 9x13 pan of brownies, covered with the best brownie frosting!

Once the brownies are completely covered with the best brownie frosting, let them rest for about 15 minutes. This gives the frosting time to slightly firm up just a bit. Once they have “rested” (it’s so exhausting being a brownie, right?), slice and serve your brownies!

Here are the brownies, covered with the creamy chocolate frosting.

Hope you enjoy this wonderful creamy chocolate topping on your brownies! I’ve tried lots of homemade and canned frostings, and honestly still feel like this is the best brownie frosting ever! Enjoy… and have a GREAT day!

Looking For More BAR COOKIE Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have quite a few bar cookie recipes, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Original recipe source: Unknown. Wrote recipe down 30+ years ago, w/out author’s name.

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The Best Brownie Frosting
Prep Time
5 mins
Cook Time
0 mins
Total Time
5 mins
 

This easy to make, 6-ingredient recipe for The Best Brownie Frosting makes enough thick chocolate icing for a 9x13 pan of your favorite brownies!

Category: Desserts, Miscellaneous
Cuisine: American
Keyword: brownie frosting
Servings: 1 batch-for 9x13 pan of brownies
Calories Per Serving: 1753 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 6 Tablespoons butter (softened) , room temperature (not melted)
  • 6 Tablespoons unsweetened cocoa powder
  • 2 Tablespoons light corn syrup , or honey
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar
  • 2-3 Tablespoons milk , plus a few drops more, if necessary
US Customary - Metric
Instructions

  1. Place softened, room temperature butter (NOT melted), unsweetened cocoa powder, light corn syrup, and vanilla extract in a medium sized bowl. Stir until fully combined.

  2. Add the powdered sugar, along with 2-3 Tablespoons of milk. Give the frosting a good stir until this is completely mixed together. You will want frosting to be thick, creamy and spreadable. If too thick, add a couple drops more of the milk.  If too thin, simply add a bit more powdered sugar.

  3. Once you've made your brownies, whether homemade or box mix, remove brownies from oven, and LET THEM COOL COMPLETELY BEFORE FROSTING. Spread frosting over top of brownies. Once completely covered with frosting, let them rest for 10-15 minutes. This gives the frosting time to slightly firm up. Slice and serve your brownies, and enjoy!

Recipe Notes

NOTE: The recipe calculation is for the entire batch of frosting. Since a 9x13 pan of brownies is typically cut into 24 servings, the caloric calculation for each serving of frosting averages out to about 74 calories (per serving of frosting).

Nutrition Facts
The Best Brownie Frosting
Amount Per Serving (1 batch)
Calories 1753 Calories from Fat 657
% Daily Value*
Fat 73g112%
Saturated Fat 46g288%
Cholesterol 182mg61%
Sodium 652mg28%
Potassium 502mg14%
Carbohydrates 293g98%
Fiber 10g42%
Sugar 271g301%
Protein 8g16%
Vitamin A 2158IU43%
Calcium 96mg10%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!This easy to make, 6-ingredient recipe for The Best Brownie Frosting makes enough thick chocolate icing for a 9x13 pan of your favorite brownies!


Feb
2020

Chocolate Caramel Clusters

categories: Candy, Chocolate, Desserts
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Five ingredients are all you need to quickly make yummy Caramel Chocolate Clusters, with chow mein noodles, peanut butter, chocolate chips & caramels!
Five ingredients are all you need to quickly make yummy Caramel Chocolate Clusters, with chow mein noodles, peanut butter, chocolate chips & caramels!

Looking for a quick, yet tasty snack or treat that only has 5 ingredients (and one of them is water)? Check out this recipe for chocolate caramel clusters, an easy, classic “stand-by” treat you’ll be glad to have in your recipe box! These chocolate crispy treats are a total cinch to make. Caramels, chocolate chips, crunchy peanut butter and water are melted together in a small pan.

Once melted, the “sauce” is added to chow mein noodles and mixed, dropped by spoonfuls, and then cooled to room temperature before eating! That’s it! Here’s how easy these chocolate caramel clusters are to make. Here’s how to make them:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Chocolate Caramel Clusters

Measure chow mein noodles into a large mixing bowl, then set the bowl aside. Do this before you cook the other ingredients, because you want to have them ready to mix with the caramel chocolate mixture as soon as it comes off the heat.

Crunchy chow mein noodles are measured into mixing bowl.

Make The Chocolate Peanut Butter Caramel Topping

In a small saucepan, combine the caramels, chocolate chips, crunchy peanut butter and water. Cook on low heat, stirring continually until all ingredients have melted and are well combined. This will only take a few minutes.

NOTE: Make sure to keep stirring! You do NOT want the caramels or chocolate to burn on the bottom of the pan! Just sayin’!

Peanut butter, chocolate chips, water and caramels are cooked in saucepan.The melted chocolate, peanut butter and caramel mixture, ready to pour!

Combine The Ingredients

As soon as the chocolate caramel mixture is fully melted and combined, remove  the pan from the heat, and immediately pour it over the chow mein noodles. Stir quickly, to cover all the noodles with the hot chocolate mixture!

Melted caramel and chocolate mixture is poured over chow mein noodles.Once chow mein noodles are covered, they're ready to shape into clusters.

Time To Make Chocolate Caramel Clusters!

As soon as all the ingredients are fully incorporated, drop by teaspoonfuls onto wax paper or aluminum foil. Be sure to leave a tiny bit of space between each piece.

The recipe, as written below in the printable recipe card, should make between 20-30 chocolate caramel clusters. I decided to make mine using heaping teaspoons, and ended up with 20 clusters for these photos. You can determine the amount you need, and make them the size you desire.

The chocolate caramel clusters are dropped by teaspoonfuls onto foil to firm up.

Once all of the chocolate caramel clusters have been shaped and “dropped”, let them stand until they are firm. The yummy chocolate mixture will need time to harden, before serving!

Once the treats are completely firm, pull them off of the wax paper or foil, and enjoy! Store leftover clusters in an airtight container at room temperature, or in the refrigerator (your choice). They are yummy treats!

Chocolate caramel clusters waiting for chocolate to firm up, before being eaten.

I hope you enjoy these chocolate clusters. Whether you feel they are a cookie, or candy, I hope you enjoy them! It’s a quick way to make lots of delicious treats for your family, friends, or any occasion where you have to bring a dessert! Have a GREAT day!

Looking For More Chocolate Treats?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few favorite chocolate treats you might enjoy include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Original recipe source unknown (I found it over 20 years ago on a 3×5 card in an OLD recipe box)

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Chocolate Caramel Clusters
Prep Time
15 mins
Cook Time
0 mins
Total Time
15 mins
 

Five ingredients are all you need to quickly make yummy Caramel Chocolate Clusters, with chow mein noodles, peanut butter, chocolate chips & caramels!

Category: Candy, Dessert
Cuisine: American
Keyword: chocolate caramel clusters
Servings: 20
Calories Per Serving: 136 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 15 Kraft caramels (approx. 4 ounces)
  • ¼ cup semi-sweet chocolate chips
  • 2 Tablespoons crunchy peanut butter
  • 2 Tablespoons water
  • 2 cups chow mein noodles
US Customary - Metric
Instructions

  1. Measure chow mein noodles into a large mixing bowl, then set aside.

  2. In a small saucepan, combine caramels, chocolate chips, crunchy peanut butter and water. Cook on low heat, stirring continually until all ingredients have melted and are well combined. This will only take a few minutes. NOTE: Make sure to keep stirring! You do NOT want caramels or chocolate to burn onto the bottom of the pan!

  3. As soon as chocolate caramel mixture is fully melted, remove pan from heat and immediately pour hot mixture over chow mein noodles. Stir quickly, to fully cover noodles!

  4. Quickly drop chocolate clusters by teaspoonfuls onto wax paper or aluminum foil before chocolate firms up. Be sure to leave space between each piece. The recipe, as written, will make between 20-30 chocolate caramel clusters, based on how big or small you make the spoonfuls. Let clusters cool until chocolate has firmed up completely, then they're ready to eat! Store extras in an airtight container at room temperature, or in refrigerator. Enjoy!

Nutrition Facts
Chocolate Caramel Clusters
Amount Per Serving (1 g)
Calories 136 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 1mg0%
Sodium 174mg8%
Potassium 39mg1%
Carbohydrates 24g8%
Fiber 2g8%
Sugar 6g7%
Protein 4g8%
Vitamin A 3IU0%
Calcium 12mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Five ingredients are all you need to quickly make yummy Caramel Chocolate Clusters, with chow mein noodles, peanut butter, chocolate chips & caramels!


Dec
2019

Chocolate Cashew Cranberry Bites

categories: Candy, Chocolate, Desserts
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FIVE MINUTES and THREE INGREDIENTS are all you need to make 2 dozen yummy chocolate cashew cranberry bites, perfect for munching or gift giving!
FIVE MINUTES and THREE INGREDIENTS are all you need to make 2 dozen yummy chocolate cashew cranberry bites, perfect for munching or gift giving!

Looking for an EASY, delicious treat for the holidays, a special snack, or a food gift for a friend or neighbor? Look no further! These chocolate bites can be made quickly, and taste fantastic!

Sweet chocolate, combined with chewy dried cranberries and crunchy cashews make this a treat you and your loved ones will enjoy! Here’s how to make these goodies, in under 10 minutes:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

It’s EASY To Make Chocolate Cashew Cranberry Bites!

The ingredients for this super simple recipe are semi-sweet chocolate chips, dried cranberries, and roasted cashews (I used salted).

Ingredients for these treats are semi-sweet chocolate, dried cranberries, and roasted cashews.

Melt The Chocolate Chips

Place the chocolate chips in a medium sized MICROWAVE-SAFE bowl. Microwave the chips on High for 45 seconds. Remove the bowl from the microwave, and stir the chocolate chips (as best as you can). Mixture will be really thick at first.

Place the bowl of chocolate chips back into the microwave, and microwave on High for 30 seconds. Remove and stir. Repeat this process until the chocolate is completely melted once stirred. This may take a few times in the microwave, due to varying temps. Don’t over-cook the chocolate, or it will burn!

Chocolate chips are melted in the microwave until smooth and creamy.

Add Cranberries And Cashews

Immediately add the dried cranberries and cashews to the bowl, once the chocolate is melted and smooth. Gently stir, until the melted chocolate covers all of the cranberries and cashews.

Dried cranberries and cashews are added to the melted chocolate in the bowl.The ingredients are stirred until blended, and are ready to form these chocolate bites.

Time To Make Chocolate Cashew Cranberry Bites!

Once you’ve combined the melted chocolate, cashews and cranberries, it’s time to form these yummy bites!  Drop the chocolates by teaspoonfuls onto a wax paper lined baking sheet. You should be able to get 24 treats from this recipe!

Keep a bit of space between each of the chocolate cashew cranberry bites. This way they won’t stick together as the chocolate firms up!

Two dozen chocolate cashew cranberry bites on wax paper.

Let The Chocolate “Firm Up” Before Serving

In the first photo below you see the chocolate cashew cranberry bites right after they have been placed on the wax paper. The chocolate looks “wet and shiny”, because it is still soft.

Now, in the second photo below you see the chocolate cashew cranberry bites after they have been allowed to firm up for about 45 minutes.  See how the chocolate is no longer as shiny?

The chocolate looks shiny while it is still slightly melted, so let the candies rest to firm up.You can see the chocolate is not as shiny once it has firmed up.

Serving And Storing These Goodies

You’re ready to serve the goodies once the chocolate has completely firmed up! They’re perfect to give to neighbors and friends during the holidays, or serve at a potluck or party! I’m sure they will be gobbled up quickly, because they are so good!

If you want to “fancy them up” even more, place the bites in festive paper candy holders! Store any leftovers in a covered container in the refrigerator. They can also be frozen, if you wrap them well.

Two dozen chocolate cashew cranberry bites are ready to serve!

These chocolate candies are a perfect, easy to make treat during the holidays! Throw together the goodies in just a few minutes, and your friends and family will think you’ve been in the kitchen all day! Hope you will give them a try, and trust you will enjoy them!

Looking For More CHOCOLATE Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have many recipes featuring chocolate, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Original recipe source: unknown

0 from 0 votes
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Chocolate Cashew Cranberry Bites
Prep Time
5 mins
Cook Time
0 mins
Inactive "Resting" Time (waiting for chocolate to firm up)
45 mins
Total Time
50 mins
 

FIVE MINUTES and THREE INGREDIENTS are all you need to make 2 dozen yummy chocolate cashew cranberry bites, perfect for munching or gift giving!

Category: Dessert
Cuisine: American
Keyword: chocolate cashew cranberry bites
Servings: 24 chocolates
Calories Per Serving: 117 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 cups semi-sweet chocolate chips
  • ⅔ cup cashews
  • ⅔ cup dried cranberries
US Customary - Metric
Instructions

  1. Place chocolate chips in a medium sized MICROWAVE-SAFE bowl. Microwave on HIGH for 45 seconds. Remove the bowl from microwave, and stir chocolate chips (as best as you can). Mixture will be really thick at first. Place bowl back into microwave, and heat again on High for 30 seconds. Remove and stir. Repeat process until chocolate is completely melted once stirred. This may take a few times in the microwave, due to varying temps. Don't over-cook the chocolate, or it will burn!

  2. Immediately add the dried cranberries and cashews to the smooth, melted chocolate. Gently stir, until chocolate covers them all. Drop by teaspoonfuls onto a wax paper lined baking sheet. Keep a bit of space between each of the chocolates, so they won't stick together as the chocolate firms up! Set aside, to let chocolate firm up, for about 45 minutes.

  3. They are ready to serve, once the chocolate has completely firmed up! If you want to "fancy them up" even more, place the bites in festive paper candy holders! Store any leftovers in a covered container in the refrigerator. They can also be frozen, if you wrap them well. Enjoy!

Nutrition Facts
Chocolate Cashew Cranberry Bites
Amount Per Serving (1 chocolate)
Calories 117 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Cholesterol 1mg0%
Sodium 2mg0%
Potassium 109mg3%
Carbohydrates 12g4%
Fiber 2g8%
Sugar 8g9%
Protein 2g4%
Vitamin A 8IU0%
Calcium 11mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!FIVE MINUTES and THREE INGREDIENTS are all you need to make 2 dozen yummy chocolate cashew cranberry bites, perfect for munching or gift giving!