Hunting for your fav chocolate recipes

Contest @ work  What is your best chocolate recipe?

Chocolate Butter Pecan Turtle Bars

INGREDIENTS:

Crust:

2 cups all-purpose flour

1/4 teaspoon salt

1 cup brown sugar, firmly packed

1/2 cup (1 stick) butter, at room temperature

1 cup coarsely chopped pecans

.

Top Layer:

1/2 cup (1 stick) butter

3/4 cup brown sugar, firmly packed

1/2 cup bittersweet chocolate chips (Nestle® Chocolatier recommended)

1/2 cup white chocolate chips

PREPARATION:

Preheat oven to 350 F.

Line a 9 x 13-inch baking pan with nonstick foil. Place rack in the center of the oven.

In a large mixing bowl, beat flour, salt, 1 cup brown sugar, and 1/2 cup butter on medium speed about 2 minutes, scraping sides of the bowl often.

It should be of a graham cracker crumb consistency. With a spatula, press mixture into the bottom of the prepared baking pan in an even layer. Sprinkle with pecans and set aside.

Top Layer:

 Combine 1/2 cup brown sugar and 6 tablespoons butter in a heavy 1-quart saucepan over medium heat. Stir constantly until it begins to boil, then cook for 1 minute, continuing to stir. Remove from heat and pour evenly over pecans.

Bake 18 to 20 minutes until bubbly and crust is golden brown.

 (The longer you bake, the harder they become.)

 Remove from oven. Sprinkle immediately with chocolate chips, then white chocolate chips. Let rest for 3 minutes to let chocolate soften, then swirl chips with the tip of a sharp knife or toothpick to create a marbled effect.

Cool completely to room temperature. Cut into bars to serve.

Yield: 36 to 48 cookie bars, depending on cut size

Chocolate Delight

1 c. chocolate syrup

1/2 c. butter

1c. powdered sugar

3 eggs yolks, beaten

2 c. miniature marshmallows

1/2 c. nut meats

3 egg whites,

12 graham crackers,, crushed

1 c. heavy whipping cream, whipped

Cream butter and powdered sugar. Add the 3 beaten egg yolks, 1/2 c. of

the chocolate syrup, marshmallows, and nut meats. Beat egg whites

until stiff and glossy. Fold into chocolate mixture.

Put a little over half of the graham cracker crumbs in oblong glass

dish. Spread chocolate mixture on top of graham cracker crumbs. Spread

whipped cream on top of chocolate mixture. Drizzle 1/2 c. chocolate

syrup over whipped cream. Sprinkle with reserved graham cracker

crumbs. Refrigerate for 24 hours.

Both sound great.  Sure am glad we are planning to do chocolate recipes more than once!!

Thanks

My favorite chocolate recipe is a cake  I found the recipe for here, posted by Nindsy. She said she had replaced an old family favorite with it and I tried it just because of that comment alone. I had been searching for the very best chocolate cake I could find and it is , by far, the very best I have ever tasted. I usually don't even frost it, it's soooo moist and just right for a snack cake.  But when I do I use the Faux whipped cream frosting recipe  after the cake recipe here. I  also only use the dutch process cocoa in it.

 This cake is always a huge hit!!!

Kahlua Chocolate Bundt Cake
(Mom3boys)

1 pkg. devil's food or fudge cake mix
1 (4 oz.) instant chocolate fudge pudding mix
1 1/2 cups sour cream
1/2 cup Kahlua
2 eggs, beaten
3/4 cup vegetable oil

Preheat oven to 350º. Combine all ingredients and beat until blended, 3 minutes. Oil a 12 cup Bundt pan. Pour batter into prepared pan and bake until toothpick comes out clean, 45 minutes to 1 hour. Cool 25 minutes on a rack, then turn out onto serving plate. Cool completely.
Dust with powdered sugar just before serving. Can be prepared 1 day ahead. Cover tightly and refrigerate. Very moist and rich!!!

:)

Ellen