NO BAKE DESSERTS WITH CHOCOLATE CHIPS RECIPES
NO-BAKE CHOCOLATE-PRETZEL-PEANUT BUTTER SQUARES RECIPE ...
Provided by Trisha Yearwood
Categories dessert
Total Time 1 hours 17 minutes
Cook Time 16 minutes
Yield 10 to 12 servings
Number Of Ingredients 5
Steps:
- In a medium bowl, add the melted butter, pretzel crumbs, confectioners' sugar and 1 cup of the peanut butter and stir together until well combined. Press the mixture evenly into the bottom of an ungreased 9-by-13-by-2-inch baking dish. Combine the chocolate chips and the remaining 1/4 cup peanut butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until the chocolate and peanut butter are melted and smooth; two intervals should be enough. Mix to blend, then spread over the peanut butter-pretzel layer. Refrigerate for at least 1 hour before cutting into squares.
NO BAKE MINT CHOCOLATE CHIP PIE - MCCORMICK
When the temperature rises, refreshing desserts like this Mint Chocolate Chip Pie are the sweet solution. Start with a pre-made chocolate cookie crust - the perfect base to hold all of the creamy, minty, goodness. Ready to set after 10 minutes of prep, it’s as good as the summertime favorite, mint chip ice cream. Photo credit: Julie Gransee from Lovely Little Kitchen.
Provided by McCormick
Prep Time 10 minutes
Yield 8
Number Of Ingredients 8
Steps:
- Beat cream cheese, sugar, extracts and food color in large bowl with electric mixer on medium speed until well blended and smooth. Gently stir in whipped topping and 1/2 cup of the chocolate chips. Spoon mixture into crust.
- Refrigerate 3 hours or until set. Garnish with remaining 2 tablespoons chocolate chips. Store leftover pie in refrigerator.
Nutrition Facts : Calories 392 Calories
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- No-Bake Chocolate Cheesecake:To make the crust: In a food processor or a Ziploc bag, crush Oreo cookies into fine crumbs. Add melted butter and pulse until combined. Press into bottom of 8-inch (20cm) springform pan. Refrigerate while making the filling.Chop the chocolate, melt in the microwave in 30 second pulses or over a double boiler.In a large bowl beat cream cheese, powdered sugar and vanilla extract until smooth, add melted chocolate beat until combined and smooth.In a separate bowl whip heavy cream to medium peaks. Gradually fold into the cheesecake mixture.Pour the filling into the pan. Place in the freezer while making the topping.Chop the chocolate, place in a large bowl. In a saucepan bring the heavy cream to a simmer. Pour over the chocolate. Let sit for 1-2 minutes. Stir until smooth. Pour over the cheesecake.Refrigerate for at least 6 hours.Chocolate pudding:Finely chop dark chocolate and set aside.In a medium saucepan combine sugar, cornstarch, cocoa powder and salt. Gradually add milk, whisking, until incorporated and smooth.Place the saucepan over medium heat. Cook, stirring constantly until thickens. Add heavy cream, chopped chocolate and whisk until melted and combined. Turn the heat off and add vanilla extract.Transfer to serving dishes. Let cool to room temperature, then refrigerate.Can be served warm or cold.Chocolate Salami:Crush the biscuitsMelt chocolate and butter over double boiler, until completely smooth. Remove from heat and add alcohol or coffee (optional), milk, vanilla extract, crushed cookies, pistachios, salt and mix until combined.Spread half the mixture onto plastic wrap and shape it into a log. Roll the plastic wrap and twist the ends to seal. Roll back and forth few times to make the log evenly round. Repeat with remaining mixture.Refrigerate for at least 2-3 hours until firm.Remove the plastic wrap, dust with powdered sugar from all sides (or roll in powdered sugar). Brush off excess sugar.To give it an authentic salami look Wrap it up in kitchen twine.Chocolate Truffles:Chop the chocolate and place in a large heat proof bowl. Set aside.Place heavy cream in a small saucepan, bring to a simmer over low-medium heat.Pour the cream over the chocolate, let sit for 2 minutes. Stir until smooth. Cover and refrigerate for 1 hour, until set.Using an ice cream scoop or a spoon, scoop a small portion of the chocolate mixture and form small balls by rolling between your hands. Arrange the balls on a baking sheet or a big plate and refrigerate for 30 minutes. Roll again between your hands to create smooth balls.Roll the balls in the cocoa powder.Chocolate Tart: In a food processor or a Ziploc bag crush the cookies into fine crumbs. Add melted butter and pulse until combined. Press the mixture into the bottom and up the sides of an 9-inch (23cm) tart pan with a loose base. Refrigerate while preparing the filling.Chop dark chocolate and place in a large heatproof bowl. Add heavy cream, butter and place over a pot with simmering water (double boiler), and melt completely, stirring occasionally. Or melt in the microwave in a 30 second pulses.Pour chocolate mixture over the crust. Refrigerate for 2-3 hours or until set. Decorate with strawberries (optional).
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