semi-sweet chocolate chips - 2/2 - Annette's Sweet Treats

Watermelon Pops

June 22, 2013 Leave a Comment

Watermelon Pops

Summer will be here before you know it (6/21/13). These Watermelon Pops are very easy to make, your kids (and adults) will love them.

Watermelon Pops Recipe

Watermelon Pops

1 cup sugar, divided

1 pkg. (3 oz.) JELL-O Lime Flavor Gelatin

2 cups boiling water, divided

Ice cubes

1 cup cold water, divided

1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin

3 Tbsp. miniature semi-sweet chocolate chips

4 oz. ( ½ of 8 oz. pkg.) Philadelphia Cream Cheese, softened

1 ½ cups thawed COOL WHIP Whipped Topping

Mix 1/3 cup sugar and dry lime gelatin mix in medium bowl. Add 1 cup boiling water; stir 2 minutes until completely dissolved. Add enough ice to ½ cup cold water to measure ¾ cup. Add to lime gelatin; stir until ice is completely melted. Refrigerated 25 minutes.

Meanwhile, repeat step 1 using dry strawberry gelatin mix and omitting the refrigeration step. Pour into 16 (3 oz.) paper cups. Freeze 20 minutes. Stir ½ tsp. chocolate chips into gelatin in each cup.

Beat cream cheese and remaining sugar with mixer in medium bowl until well blended. Stir in COOL WHIP; spread over gelatin in cups.

Pour lime gelatin over cream cheese mixture. Insert wooden pop stick into gelatin in center of each cup. Freeze 3 hours or until firm. Remove pops from cups just before serving.

How to easily remove frozen pops from cups: Dip cups in warm water fir 15 seconds. Peel off cups. (Do not twist or pull pop sticks.)

(Recipe for Watermelon Pops was in JELL-O & COOL WHIP Summer Desserts, Display until June 25, 2013)

Filed Under: No-Bake Recipes Tagged With: cool-whip, cream cheese, lime gelatin, semi-sweet chocolate chips, strawberry gelatin

Cappuccino Cheesecake Pie

June 17, 2013 Leave a Comment

Cappuccino Cheesecake Pie

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at

www.tasteofhome.com

With a rich mocha filling and cute chocolate garnish, this yummy pie is delightful on Valentine Day or any time at all.

Elisa Pellegriti Florida, New York

Cappuccino Cheesecake Pie Recipe

Cappuccino Cheesecake Pie

2 packages (8 oz. each) Philadelphia Cream Cheese, softened

½ cup sugar

1 envelope mocha cappuccino mix (1/4 cup)

2 eggs, lightly beaten

¼ cup milk

1 extra-serving-size graham cracker crust (9 oz.)

Garnish: ¼ cup semi-sweet chocolate chips

½ tsp. shortening

In a large bowl, beat the cream cheese, sugar and cappuccino mix until smooth. Add eggs and milk; beat just until combined. Pour into crust.

Bake at 325 F. for 40-45 minutes or until the center is almost set. Cool on a wire rack for 1 hour. Refrigerate for 3 hours or overnight.

In a microwave, melt chocolate chips and shortening; stir until smooth. Spread into a 4 inch square on a sheet of waxed paper. Let stand at room temperature until set, about 1 hour.

Using a small heart-shaped cookie cutter, cut out eight (8) chocolate hearts. Top each serving with a heart. Refrigerate leftovers. 8 servings

(Recipe for Cappuccino Cheesecake Pie was in tasteofhome.com)

Filed Under: Pie Recipes Tagged With: cream cheese, graham cracker crust, mocha cappuccino mix, semi-sweet chocolate chips

Chocolate Cherry Layer Bars

February 28, 2013 Leave a Comment

Chocolate Cherry Layer Bars

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at www.tasteofhome.com.

Eye-catching appeal sets this bar apart!

Chocolate Cherry Layer Bars Recipe

Chocolate Cherry Layer Bars

Base:   1 pkg. Pillsbury Plus Dark Chocolate Cake Mix

1/3 cup margarine, softened

1 egg

Filling:   1 envelope unflavored gelatin

¼ cup cold water

1 can Pillsbury Ready To Spread Vanilla Frosting Supreme

½ cup chopped maraschino cherries, well dreained

Glaze:   ¼ cup semi-sweet chocolate chips

2 Tbsp. margarine

Heat oven to 350 F. Grease 13×9 inch pan. In large bowl, combine all base ingredients at low speed until crumbly. Press in bottom of prepared pan. Bake at 350 F. for 10 to 15 minutes or until set. Cool completely.

In small saucepan, combine gelatin and water; let set 1 minute. Warm over low heat until gelatin dissolves. In small bowl, combine dissolved gelatin, frosting and cherries at low speed until well blended. Spread evenly over cooled base. In small saucepan over low heat, melt chocolate chips and 2 tablespoons margarine, stirring constantly until well blended. Drizzle over filling. Refrigerate until firm; cut into bars. Store in refrigerate.        48 bars

(Recipe for Chocolate Cherry Layer Bars was in Pillsbury Classic Cookbook)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment. I would like to know your thoughts of the recipe.

Filed Under: Cake Recipes Tagged With: maraschino cherries, semi-sweet chocolate chips, unflavored gelatin

Chocolate Crunch Peanut Butter Bars

January 25, 2013 Leave a Comment

Chocolate Crunch Peanut Butter Bars

For those of you who like crunchy peanut butter and cornflakes – this is for you.

Chocolate Crunch Peanut Butter Bars Recipe

Chocolate Crunch Peanut Butter Bars

Base:   1 pkg. Pillsbury Plus Butter Recipe Cake Mix

1 cup crunchy peanut butter

1/3 cup water

1 egg

Topping:   6 oz. pkg. (1 cup) semi-sweet chocolate chips

½ cup crunchy peanut butter

1 ½ cups slightly crushed cornflakes cereal

*   ATTENTION   *   ATTENTION   *

I’VE ADDED “SAVORY” MEALS, SUCH AS; BEEF, CHICKEN, PORK AND FISH TO ANNETTE’S SWEET TREATS.   HOPE YOU LIKE IT!

Preheat oven to 375 F.   In large bowl, combine all base ingredients at low speed until well blended. Press evenly in ungreased 15x10x1 inch jelly roll pan. Bake at 375 F. for 13 to 18 minutes or until light golden brown. Cool slightly.

In medium saucepan, melt chocolate chips over low heat, stirring constantly. Stir in ½ cup peanut butter and cereal. Spread over slightly cooled base. Refrigerate to set topping; cut into bars.      36 bars

(Recipe for the Chocolate Crunch Peanut Butter Bars was in Pillsbury Classic Cookbooks.)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment. I would like to know your thoughts of the recipe.

Filed Under: Cake Recipes Tagged With: cornflakes, crunchy peanut butter, Pillsbury Plus Butter Recipr Cake Mix, semi-sweet chocolate chips

Hazelnut Brownies Recipe

November 23, 2012 Leave a Comment

Hazelnut Brownies

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at www.tasteofhome.com.

I created these deep chocolate brownies by combining several recipes. After they cooled, I divided them up and put some in the freezer or we would have eaten the entire pan! They’re now a family favorite.

Becki Strader Pasco, Washington

Hazelnut Brownies Recipe

Hazelnut Brownies

1 cup butter, melted

2 cup sugar

4 eggs

2 tsp. vanilla

1 cup all-purpose flour

¾ cup baking cocoa

½ tsp. baking powder

¼ tsp. salt

½ cup chopped hazelnuts

Frosting: 2 cups (12 oz.) semi-sweet chocolate chips

1 cup heavy whipping cream or refrigerated hazelnut nondairy creamer

2 Tbsp. butter

½ cup coarsely chopped hazelnuts

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine in flour, cocoa, baking powder and salt; gradually add to butter mixture. Fold in hazelnuts.

Spread into a greased 13×9 inch baking pan. Bake at 350 F. for 30 – 35 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool on a wire rack.

For frosting, in a microwave-safe bowl, melt chips and cream until chips are melted; stir until smooth. Stir in butter until melted. Cover and refrigerate for 30 minutes or until frosting achieves spreading consistency, stirring several times. Frost brownies. Sprinkle with hazelnuts.

(Recipe for Hazelnut Brownies was in Taste of Home Cookies and bars, June 11, 2012 issue)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the end of each recipe. I would like to know what you think of the recipes.

Hope you enjoyed the Hazelnut Brownies, if so, click “Like”. I look forward to hearing from you, so let me know how you liked it!!

Filed Under: Cake Recipes Tagged With: hazelnuts, heavy whipping cream, semi-sweet chocolate chips

Wooly Spider Whoopie Pies Recipe

October 9, 2012 Leave a Comment

Wooly Spider Whoopie Pies

These whoopies pies you should make them before Halloween. I made them in 2010 for my husband’s office…the Wooly Spider Whoopies Pies, everyone seemed to like them.

Wooly Spider Whoopie Pies Recipe

Wooly Spider Whoopie Pies

2 cups flour

½ cup plus 2 Tbsp. coco powdered, divided

1 ¼ baking soda

1 tsp. salt

1 cup (2 sticks) butter, softened, divided

1 cup packed brown sugar

1 egg

2 tsp. vanilla, divided

1 cup buttermilk

1 ¼ cups powdered sugar

2 cup marshmallow crème

1/3 cup chocolate sprinkles

1 cup semi-sweet chocolate chips

12 candy coated chocolate pieces

12 black twists, sliced in half

Preheat oven to 350 F. Spray two cookie sheets with nonstick cooking spray.

Sift flour, ½ cup cocoa, baking soda and salt in medium bowl. Beat ½ cup butter, brown sugar, egg and 1 teaspoon vanilla in large bowl with electric mixer at medium speed until blended. Alternately add flour mixture and buttermilk, beating at low speed after each addition until smooth and well blended. Spoon scant ¼ cupful 2 inches apart onto prepared cookie sheets.

Bake 12 minutes or until puffed and tops spring back when lightly touched. Cool on cookie sheets 10 minutes. Remove to wire racks; cool completely.

Meanwhile, beat remaining 2 tablespoons cocoa, ½ cup butter, 1 teaspoon vanilla, powdered sugar and marshmallow crème in large bowl with electric mixer at medium speed until smooth.

Spread rounded side of six cakes with melted chocolate. Dip in sprinkles; place candy-coated pieces on top to create eyes. Cool completely.

Spread bottom of remaining six cakes with cream filling; lay four licorice stripes across middle. Top with dipped cake halves. Makes 6 pies

(Recipe for Wooly Spider Whoopie Pies was in Halloween…Food, Fun & Crafts, October 25, 2011)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment. I would like to know your thoughts of the recipe.

Hope you enjoyed the Wooly Spider Whoopie Pies, if so, click “Like”. I look forward to hearing from you, so let me know how you liked it!!

Filed Under: Cookie Recipes Tagged With: black licorice twists, buttermilk, candy-coated chocolate pieces, marshmallow cream, packed brown sugar, powdered sugar, semi-sweet chocolate chips

Watermelon Pops

Cappuccino Cheesecake Pie

Chocolate Cherry Layer Bars

Chocolate Crunch Peanut Butter Bars

Hazelnut Brownies Recipe

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