SALTED CARAMEL BROWNIE BITES

Ingredients

• 1 - 9x13 box brownie mix
• 35 Rolos
• 12 ounces chocolate melting wafers
• sea salt
• Sweet and salty collide in these easy Salted Caramel Brownie Bites. The hidden candy center is a fun treat to find.

Instructions

1. Make the brownie mix according to the directions on the back of the box. Bake at 350 degrees for about 28 minutes or however long the box calls for. Do not over bake. A toothpick should come out slightly gooey. Cool completely.
2. Cut the brownies into 35 small squares. Place a Rolo on each square. Wrap the brownie around the Rolo and form into a ball. Place on a wax paper covered baking sheet. Refrigerate the bites for about an hour or more.
3. Place the chocolate in a microwave-safe bowl and melt according to the package directions. Dip the brownie bites in the melted chocolate using a fork, place on wax paper, and sprinkle with sea salt. Makes 35 brownie bites. Store in a sealed container.

https://insidebrucrewlife.com/be-our-guest-for-dinner-and-dessert/

PEANUT BUTTER CHOCOLATE PINWHEELS

Ingredients

For the chocolate layer

2 cup (230g) oat flour – plain rolled oats blended into a flour in the food processor. Use gluten-free oats if necessary.
1 cup (116g) cocoa
1/2 cup (8 tbsp) maple syrup or liquid sweetener of choice
5 tbsp melted coconut oil
3/4 tsp salt

For the peanut butter layer

2/3 cup smooth peanut butter
2 tbsp maple syrup or liquid sweetener of choice
1/4 tsp vanilla extract (optional)
Pinch of salt (optional)

Method

To make the chocolate layer – In a large bowl, mix together the oat flour, cocoa and salt, then mix in the maple syrup, vanilla and melted coconut oil. You should end up with a dough consistency. Roll out between 2 pieces of parchment paper to about 1cm thickness. 
To make the peanut butter layer – Mix the peanut butter, peanut butter, vanilla and salt in a bowl, then spread onto the chocolate layer.
Roll up carefully and tightly. Wrap in plastic wrap and chill for 2 hours before slicing.
Enjoy!
Store in the fridge in an air-tight container.

https://nadiashealthykitchen.com/peanut-butter-chocolate-pinwheels/

Deep Fried Cookie Dough

Ingredients

For the cookie dough

• 1 stick (113 grams) unsalted butter, at room temperature
• 1/2 cup (100 grams) packed brown sugar
• 2 tablespoons granulated sugar
• 1 egg, at room temperature
• 1 teaspoon vanilla extract
• 1 1/4 cups (159 grams) all-purpose flour
• 1/2 teaspoon salt
• 1 cup (170 grams) semisweet chocolate chips

For frying

• 1 1/4 cups (159 grams) all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup granulated sugar
• 1 cup plus 2 tablespoons (255 grams) milk
• 2 teaspoon vegetable oil
• 1 quart oil, for frying
• Melted chocolate, for drizzling
• Powdered sugar, for dusting

Directions

1. Make the cookie dough:

   In the bowl of an electric mixer, beat the butter, brown sugar, and granulated sugar on medium-high speed until very well combined. Add in the egg and vanilla and beat until combined. On low speed gradually add the flour and salt. Stir in the chocolate chips.
   Shape the dough into 1-inch balls and place on a parchment lined baking sheet. Refrigerate until firm, at least one hour or up to 2 days if placed in an airtight container.

   Prepare the dough for frying:

   In a medium bowl, whisk together the flour, baking powder, salt, and sugar. Add the milk and vegetable oil, and whisk until the batter is smooth and free of lumps.
   In a medium heavy pot, heat 2 inches of oil until it reaches 360°F. Take a chilled ball of cookie dough and dip it in the batter, turning it over with your hands until it’s completely covered. Let excess batter drip back into the bowl, then gently drop it into the oil. Fry up to 4 or 5 balls at a time.
   Fry the balls for about 1 1/2 to 2 minutes per side, or until they’re puffed and a dark golden brown on all sides. Remove them from the oil using a frying skimmer and place them on a paper towel-lined baking sheet to drain. Repeat with the rest of the cookie dough balls and batter. Maintain the temperature of the oil between 360 to 370°F.
   Drizzle the balls with melted chocolate and a dusting of powdered sugar before serving warm. These are best served the day they’re fried, but can be kept warm in a 175°F oven until ready to serve.
2. https://www.handletheheat.com/deep-fried-cookie-dough/

Candy Cane Pie

Ingredients

Oreo Crust:

• 36 Oreo cookies
• ½ cup unsalted butter melted

Pie Filling:

• 8 oz. cream cheese – softened
• 1 ¼ cups confectioners’ sugar
• ½ cup (1 stick) unsalted butter- softened
• 1 and 1/3 cups heavy cream
• 1 teaspoon vanilla (or peppermint) extract
• 3.9 oz. box vanilla or white chocolate instant pudding (for 4 x ½ cups serving)
• ¾ cup milk
• 2 teaspoons gelatin powder
• 2 tablespoons cold water
• ½ cup crushed candy cane or peppermint candies
• ¼ cup mini chocolate chips

For Topping:

• 4.5 oz. white chocolate (or white chocolate chips)
• ¼ cup heavy cream

For Garnish:

• 1.5 oz. semi-sweet chocolate-melted
• Crushed candy canes
• Snowflake sprinkles

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Instructions

Crust:

1. In a food processor ground whole Oreo cookies with the filling into fine crumbs. then, stir in ½ cup melted butter until evenly moistened.
2. Next, press the mixture in the bottom and up the sides of tart pan. Place in the freezer while you make the filling.

To make the filling:

1. Mix 1 ½ cups heavy cream until soft peaks form. Add ¼ confectioners’ sugar and vanilla extract and continue mixing until STIFF peaks form. You can use peppermint extract instead of vanilla, it’s up to your taste. Set aside.
2. Beat softened cream cheese and ½ cup softened butter until smooth. Add 1 cup Confectioners’ sugar and beat until well blended and smooth, too.
3. In a small heatproof bowl dissolve 2 teaspoon gelatin in 2 tablespoons cold. Set aside for 5 mins. then, heat over double broiler until the gelatin has melted, set aside to cool.
4. Next, stir white chocolate or vanilla instant pudding with ¾ cup milk until thickens.
5. Now, add the pudding into cream cheese and butter mixture and mix to combine.
6. Then, add 2 cups of beaten heavy cream(reserve leftovers of for garnish), mix on low speed just to combine.
7. Add cooled melted gelatin and mix just to combine.
8. Finally, stir in chocolate chips and crushed candy canes. Now, pour into crust, smooth the top and refrigerate until firm (5-6 hours).

Topping:

1. In a heatproof bowl place white chocolate chips or finely chopped white chocolate. Next, heat heavy cream until gentle simmer, then pour over white chocolate and let it sit for 1-2 minutes. Now, stir until all chocolate has melted and the ganache is smooth.
2. Then spread on top of firmed filling.

Garnish:

1. Melt 1.5 oz. chocolate,then transfer in a small ziplock bag, cut off the corner and drizzle over the white chocolate layer. Use leftovers of beaten heavy cream to pipe the swirls around the pie.
2. Sprinkle with crushed candy canes and snowflake sprinkles.
3. Store in the fridge.

https://omgchocolatedesserts.com/candy-cane-pie/

Zucchini Chocolate Brownies

Ingredients

• 2 large eggs (50 grams each, out of shell)
• 1 tablespoon vanilla extract
• 3/4 cup coconut sugar or unrefined sugar or granulated sugar
• 1/4 cup (60 ml) unsweetened applesauce
• 1 cup (125 grams) whole wheat flour or whole spelt flour or all-purpose flour or Bob's Red Mill Gluten-Free 1-to-1 Baking Flour for the gluten-free version
• 1/2 cup (45 grams) Dutch-process cocoa powder (using regular cocoa powder may result in cakey brownies)
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 2 cups (about 300 – 320 grams) peeled and grated zucchini
• 1 cup semi-sweet chocolate chips + 1/2 cup mini chocolate chips to sprinkle on top (for dairy-free, use Enjoy Life Chocolate Chips)

Directions

1. Preheat the oven to 350 degrees F (176 degrees C) and line an 8"x8" pan with parchment paper or spray with baking spray.
2. In a large bowl, mix together the eggs, vanilla, coconut sugar, and apple sauce and let this sit for 5 minutes to let the coconut sugar dissolve.
3. In a separate medium bowl, mix together the flour, cocoa powder (sifted if lumpy!), baking soda and salt. Make sure there are no clumps before going on to the next step.
4. Add the dry mix to the wet, gently stir until combined. Be sure not to over mix!
5. Then fold in the zucchini and 1 cup chocolate chips.
6. Pour the batter into the pan and even the surface with a spatula.
7. Sprinkle 1/2 cup mini chocolate chips on top.
8. Bake for 30 - 35 minutes (14 minutes for the half batch) or until a toothpick inserted in the middle doesn't come out gooey. It might still be sticky - just not have raw batter on it.
9. Store in an airtight container for up to 2 days at room temperature or up to one week in the refrigerator. I recommend storing them in the refrigerator right from the beginning due to their high moisture content.

https://www.texanerin.com/chocolate-zucchini-brownies/#_a5y_p=3925422

Easy Chocolate Mousse

Ingredients

• 1 cup semisweet chocolate chips
• 1 pint cold heavy whipping cream
• 2 Tbsp. powdered sugar
• ½ cup AllWhites® 100% liquid egg whites
• 2 Tbsp. Truvia Baking Blend, or ¼ cup sugar
• extra whipped cream, optional for serving
• chocolate shavings, optional for serving

Instructions

1. Place chocolate chips in a large bowl set over a bain marie or over a double broiler at a low simmer, stirring until melted. Pull off heat and set aside.
2. Whip cold whipping cream until soft peaks form. Beat in powdered sugar and set aside. With a mixer, whip egg whites to soft peaks. Gradually add the sugar one tablespoon at a time until glossy and thickened.
3. Carefully whisk the egg whites into the melted chocolate, until mostly incorporated. Fold the whipped cream into the chocolate/egg mixture. Scoop into serving dishes and refrigerate for an hour.
4. Top with extra whipped cream and chocolate shavings if desired. Serve and enjoy!

https://www.yummyhealthyeasy.com/easy-chocolate-mousse

Mint Oreo Truffles

Ingredients

• 1 package mint Oreos
• 1 8 ounce package cream cheese
• 1/4 teaspoon peppermint extract
• 1 package white chocolate chips
• Optional: food coloring and sprinkles I used these sprinkles and this food coloring

Instructions

1. Add Oreos to a food processor and process until the Oreos are fine crumbs.
2. Add cream cheese, cut into chunks, into the food processor with the Oreos. Process until smooth, like cookie dough.
3. Add peppermint extract and process again.
4. Remove dough mixture from processor and place in a bowl. Cover and refrigerate for at least 2 hours,until dough is firm and not too gooey to handle.
5. Roll dough into 1 1/2 inch balls. I like to refrigerate my dough balls again at this point for an hour or two so they don't melt in the chocolate, but it's optional.
6. Melt white chocolate in a medium mixing bowl in 30 second intervals, stirring in between each interval. These short heating spurts helps the chocolate from getting burned. Stir in your food coloring, if you're using it.
7. Dip each ball into the chocolate, covering it completely. Then set the truffle on a sheet of foil or wax paper. I like to scoop my ball out of the chocolate using a fork, scraping the bottom of the fork against the bowl rim to get rid of the excess chocolate.
8. Add sprinkles on top, and repeat dipping for each of your balls. If you refrigerated your balls, the chocolate will set fast, and you will want to add sprinkles immediately after dipping so that they'll actually stick.

https://www.thegraciouswife.com/mint-oreo-truffles/

Cookie Monster Bark

Description

A super fun treat for all ages! Cookie Monster Bark! This easy to make bark is loaded with chunks of cookies and fun little candy eyes.

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Ingredients

• 8 ounces semi sweet chocolate (I used Ghirardelli)
• 8 ounces royal blue candy melts
• 1/4 cup broken chocolate chip cookies
• 1/4 cup broken chocolate sandwich cookies
• candy eyes

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Instructions

1. Prepare a cookie sheet by covering it with foil or a silicon baking sheet, set aside
2. Chop the chocolate, melt in microwave by putting in for 30 seconds at a time until fully melted. Pour over the prepared cookie sheet. Spread out into a thin even layer. Place sheet in fridge to allow the chocolate to chill for about 15 minutes.
3. In the meantime prepare the cookies and candy eyes. Break up the cookies and have the eyes nearby to work quickly before the next layer cools.
4. Once the chocolate is set remove from the fridge, allow to come to room temperature about five minutes.
5. Melt the blue candy melts by heating in 30 second increments, stirring in between, until completely melted.
6. Pour over the chocolate and spread into an even layer. Press the pieces of cookie and the candy eyes into the blue chocolate before it sets.
7. Place the sheet back into the fridge to set for another 10 minutes. Once set remove and allow to warm to room temperature for about 5 minutes. Peel from cookie sheet and break into pieces.
8. Can be stored in a sealed container at room temperature for 4-5 days.
9. https://houseofyumm.com/cookie-monster-bark/

DARK CHOCOLATE TRUFFLES WITH SEA SALT

Ingredients

• 20 ounces dark chocolate divided
• 1/3 cup sugar
• 2/3 cup heavy cream
• 2 Tbsp. water
• 1/4 tsp. fleur de sel optional
• 1/2 cup cocoa powder
• 3 g Mycyro cocoa butter
• 3 Tbsp. flaky sea salt such as Maldon

Instructions

1. Place 8 ounces of chocolate in microwave-safe bowl and place in microwave.
2. Add sugar and water to small saucepan. Stir to combine. Turn the heat to medium. Do not continue to stir.
3. Melt the chocolate. Microwave for one minute at 50% power, then stir. Microwave for 30 seconds at 50%, then stir. Repeat until chocolate is fully melted.
4. Let caramel cook, without stirring, until mixture is a dark amber color.
5. Add heavy cream to the caramel mixture and begin to stir immediately and vigorously until fully combined. Remove from heat.
6. Pour caramel mixture into chocolate mixture and add optional fleur de sel. Stir to combine.
7. Place plastic wrap on top of mixture and put in refrigerator until mixture has fully cooled (about 3 hours).
8. Remove chocolate caramel ganache from refrigerator and scoop into 35-40 truffles using melon baller or size 50 disher.
   

   
   
9. Roll each truffle in cocoa powder and set on parchment-lined baking sheet. Place sheet in refrigerator.
10. Temper remaining 12 ounces of chocolate. 
11. Dip prepared truffles into tempered chocolate using fork and place on parchment-lined baking sheet. 
12. 1 to 2 minutes after dipping, sprinkle flaky sea salt on top.

https://www.letseatcake.com/dark-chocolate-truffles/

Salted Pistachio Dark Chocolate Truffles Recipe

Ingredients

FOR THE FILLING

• 1 cup heavy whipping cream
• 2 tablespoons unsalted butter
• 12- ounces dark chocolate chips
• 1 cup salted pistachios , shelled

FOR THE COATING

• 10- ounces dark chocolate chips
• 1 to 2 tablespoons vegetable oil (you can also use coconut oil)
• 2 teaspoons sea salt flakes (optional)

Instructions

FOR THE FILLING

1. In a medium-size saucepan, add the heavy shipping cream and butter.
2. Heat on the stove top over medium heat and stir constantly until the butter is melted and the heavy cream starts to bubble, but not boil.
3. Remove from heat; add the chocolate chips to the cream mixture and allow it to sit untouched for 5 minutes.
4. After 5 minutes, start to whisk vigorously until the chocolate is smooth.
5. In a food processor, grind the pistachios to fine crumbs.
6. Stir the pistachios into the chocolate mixture until well combined.
7. Cover and refrigerate for 2 hours, or until the filling is firm.
8. Once the filling is firm, use a melon baller or a small cookie scoop to roll the filling into balls about 2 teaspoons in size.
9. Freeze for 15 to 30 minutes.

FOR THE COATING

1. In a microwave-safe bowl, heat the dark chocolate chips and 1 tablespoon vegetable oil for 1 minute. Stir it until the chocolate is completely smooth. If there are still chunks left, microwaves for an additional 15 to 20 seconds.
2. Remove the rolled truffles from the freezer in small batches; it helps keep them from getting too soft.
3. Drop 1 to 2 truffles into the melted chocolate and swirl them around.
4. Use a fork to lift the truffles out of the chocolate and tap the side of the bowl to allow any excess chocolate to drip off.
5. Place the coated truffles on a piece of parchment paper on a baking sheet and use a toothpick to release the truffle from the fork.
6. Repeat until all of the truffles are covered with chocolate coating.
7. Drizzle any excess chocolate over the top of the truffles and sprinkle with sea salt.
8. Keep truffles refrigerated.*
9. See notes for how to freeze chocolate truffles.**

https://diethood.com/salted-pistachio-dark-chocolate-truffles-recipe/