Chocolate
Who can resist chocolate?
Okay, that might be a trick question, since many of us know one or two people who can take or leave chocolate. But that's not me; I love chocolate. If you do, too, today's post is sure to please. Check out the Fantasy Fudge, the Chocolate Lasagna, the Chocolate Taco Mini Taco Bowls, and the rest of today's yumminess. Enjoy!
BIG CHOCOLATE TART
This comes from Genevieve Ko in The New York Times cooking enewsletter. For this yumminess, Genevieve wrote, "For how elegant this looks and how complex it tastes, this dessert is incredibly easy to put together. Instead of a dense ganache filling, this one has a shiny top that hovers between the delicate softness of custard and the creaminess of pudding. The crisp-tender cocoa crust is pressed only into the bottom and forgoes the usual sides of a tart because it’s baked in a standard metal cake pan. Not only is this easier to pull off — no rolling sticky pastry or trying to unmold it after baking — it makes a tart big enough to feed a crowd. With a pure chocolate taste that’s great on its own, it also can be customized: simply sprinkle each piece with toppings of your choice."
Prep Time: 5 minutes; Cook Time: 1-1/2 hours; Total Time: 1 hour 35 minutes, plus cooling; Yield: One 9-by-13-inch tart
This was featured in "This Foolproof Tart Is Ready to Feed a Party," and can be viewed onlint at https://cooking.nytimes.com/recipes/1024904-big-chocolate-tart. While you're there, sign up for The New York Times cooking enewsletter.
Ingredients
For the Crust
1-1/4cups all-purpose flour
1/2 cup sugar
1/4 cup unsweetened cocoa powder
1/2 teaspoon coarse kosher or sea salt
10 tablespoons cold unsalted butter, cut into small cubes
1 large egg yolk
For the Filling
1-1/2 cups heavy cream
3/4 teaspoon coarse kosher or sea salt
12 ounces semisweet chocolate, chopped
3 large eggs, at room temperature
1/2 cup sweetened condensed milk
1 teaspoon pure vanilla extract
Flaky sea salt, thinly sliced candied orange peel, thinly sliced candied ginger, chopped pistachios or freeze-dried raspberries, or a combination, for garnish (optional)
Pareparation
Prepare the crust: Heat oven to 350 degrees. Grease a 9-by-13-inch metal cake pan, line the bottom and sides with foil or parchment paper, and grease again.
In a food processor, pulse the flour, sugar, cocoa and salt until evenly combined. Add the butter and pulse until the mixture resembles sand. Add the egg yolk and pulse until the crumbs look like very coarse sand, scraping the bowl as needed. (Or, use your fingertips or a pastry cutter to work the butter into the dry ingredients, then stir in the egg yolk with a fork.) Dump the crumbly dough into the pan, spread in an even layer and press firmly across the bottom.
Bake until visibly dry, about 20 minutes. When you press the top gently, it shouldn’t indent. Cool completely in the pan on a rack.
Prepare the filling: Reduce oven temperature to 325 degrees.
Heat the cream and salt in a large saucepan over medium, stirring occasionally, just until the cream bubbles at the edges. Turn off the heat and add the chocolate. Stir gently until smooth.
Add the eggs and stir until evenly blended, then stir in the condensed milk and vanilla until smooth. Pour into the cooled crust.
Bake until just set, 20 to 25 minutes. The very center should have the barest wiggle when you shake the pan.
Cool completely in the pan. When ready to serve, use the sides of the foil or parchment to slide the whole slab onto a large cutting board. Cut into squares or bars, wiping the knife between cuts for clean edges. Top with flaky salt, candied orange, candied ginger, pistachios or raspberries, or a combination.
Tip
The tart tastes best right after cooling, but it can be refrigerated for up to 5 days, cut or uncut, in an airtight container. Before serving, microwave for 5 or 10 seconds to restore shine to the top and softness to the center.
CHOCOLATE LASAGNA
This is from Southern Living, and begins, "Dessert lasagna is a thing, and once you discover it, your kitchen will never be the same."
Makes 16 servings
To view this online, go to https://www.southernliving.com/recipes/chocolate-lasagna.
Ingredients
1 (13.29-oz.) pkg. chocolate sandwich cookies (such as Oreos), crushed
6 Tbsp. butter, melted
1 (8-oz.) pkg. cream cheese, softened
1/4 cup granulated sugar
3-1/4 cups plus 2 Tbsp. cold milk, divided
1 (12-oz.) tub Cool Whip
1 (5.9-oz.) pkg. Instant chocolate pudding
1-1/2 cups chocolate chips, semisweet or milk
Directions
Crush cookies for crust:
Add 36 chocolate cookies to a large zip-top plastic bag and crush, using a rolling pin or meat mallet, until fine crumbs form.
Make crust:
Transfer crumbs to a large bowl. Stir in melted butter. Transfer the mixture to a 9x13 baking dish. Press crumbs into the bottom of pan. Place in refrigerator to chill while working on other layers.
Make cream cheese layer:
Mix the cream cheese with a mixer until light and fluffy. Add granulated sugar and 2 tablespoons milk and mix well. Stir in 1-1/4 cups Cool Whip. Spread mixture over cookie crust.
Make chocolate pudding:
In a bowl, combine chocolate instant pudding with 3-1/4 cups cold milk. Whisk for several minutes until pudding begings to thicken. Spread mixture over previous layer. Allow the dessert to rest for 5 minutes so the pudding can firm up further.
Finish assembling lasagna:
Spread the remaining Cool Whip over the top. Sprinkle evenly with mini chocolate chips.
Chill lasagna:
Place in freezer for 1 hour or in refrigerator for 4 hours before serving.
MICROWAVE CHOCOLATE PUDDING CAKE
This yumminess is from Samantha Seneviratne in The New York Times cooking enewsletter. For this, Samantha wrote, "Making a cake in the microwave may not be traditional, but it makes the whole process easy and superfast — and this recipe produces a warm, gooey, pudding-like dessert. Simply mix the cake ingredients together, top with the cocoa, sugar and boiling water, and microwave on high. (Don’t forget to take the ice cream out of the freezer to soften slightly while the cake cooks.) In the microwave, the bottom sets into a supermoist chocolate cake while the topping transforms into a rich chocolate sauce. As microwaves and dish size can vary, knowing when to pull the cake out is the only tricky part. It’s done when you can see a firm cake start to bubble to the surface. Don’t worry: A little underdone is just fine, too. This dessert will continue to set a bit while it cools. The instant coffee is optional but it really does add depth to the chocolate flavor."
Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Yield: 4 to 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1024481-microwave-chocolate-pudding-cake. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend it. Loads of great recipes, guides, access to featured cooking articles...Plus, it'll be easier for you to access their whole cooking section, without being blocked.
dessert will continue to set a bit while it cools. The instant coffee is optional but it really does add depth to the chocolate flavor.
Ingredients
For the Cake
6 tablespoons unsalted butter, cut into pieces
1/4 cup whole milk
2 teaspoons pure vanilla extract
1/2 teaspoon instant coffee or espresso (optional)
3/4 cup packed dark brown sugar
1 cup all-purpose flour
1/2 cup unsweetened natural cocoa powder
1 teaspoon kosher salt (such as Diamond Crystal)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
For the Topping
1/2 cup dark brown sugar
1/4 cup unsweetened natural cocoa powder
1/4 teaspoon kosher salt (such as Diamond Crystal)
3/4 cup boiling water
Ice cream, to serve
Preparation
Prepare the cake: Add the butter to a 1-1/2- to 2-quart microwave-safe soufflé dish or casserole, then melt the butter in short bursts in the microwave.
Whisk in the milk, vanilla and instant coffee, if using. Whisk in the brown sugar, then add the flour, cocoa, salt, baking powder and baking soda and whisk until just combined.
Make the topping: In a small bowl, whisk together the brown sugar, cocoa powder and salt. Sprinkle over the cake batter.
Pour the boiling water over the top.
Cook in the microwave at full power until you can see the set cake start to emerge through the sauce in various spots and the sauce has thickened, 5 to 7 minutes. (It’s OK to periodically stop and check doneness partway through cooking.) The cake will continue to set as it cools.
Serve warm, with ice cream.
CHOCOLATE TACO MINI TACO BOWLS
This is from Old El Paso, and begins, "A chocolate taco? Delicious! Crispy, sugar-coated mini bowls are dipped into chocolate and chopped peanuts and filled with ice cream for an absolutely addictive version of an ice cream truck favorite. Here's how to make the chocolate dessert tacos of your dreams!"
Prep Time: 30 minutes; Total Time: 1 hour 5 minutes; Makes 10 servings
To view this online, go to https://www.oldelpaso.com/recipes/chocolate-taco-mini-taco-bowls.
Ingredients
1 tablespoon butter, melted
10 tortilla bowls from 1 package (5.1 oz) Old El Paso™ Flour Soft Tortilla Mini Bowls (12 Count)
3/4 cup semisweet chocolate chips
1 tablespoon shortening
1/2 cup plus 3 tablespoons finely chopped cocktail peanuts
1-1/2 cups vanilla ice cream
1/4 cup chocolate sauce
1/4 cup caramel topping
Preparation
Heat oven to 375°F. Line cookie sheet with foil. Lightly brush melted butter on all sides of each bowl. Place bowls on cookie sheet. Bake 5 to 8 minutes or until browned on edges and firm to the touch. Cool 15 minutes.
In medium microwavable bowl, microwave chocolate chips and shortening uncovered on High 60 to 90 seconds or until mixture can be stirred smooth.
Place 1/2 cup of the chopped peanuts on plate. Hold baked bowls by the bottom, and dip each one into melted chocolate, covering top rim of bowl. Dip and roll top rim into chopped peanuts to coat. Refrigerate bowls about 10 minutes or until coating is set.
Fill each bowl with 2 small scoops (about 1 tablespoon) ice cream; drizzle with chocolate sauce and caramel topping, and garnish with remaining 3 tablespoons peanuts.
Expert Tips
Chopped toasted almonds are a nice alternative to the chopped peanuts in this chocolate taco recipe.
Any flavor of ice cream and sauces will work well for these chocolate-dipped ice cream tacos, so feel free to fill them with your favorite combination.
Exchanges: 1 Starch; 1 Other Carbohydrate; 3 Fat
Carbohydrate Choice: 2
FANTASY FUDGE
This recipe, from My Food and Family, begins, "Delight your taste buds with this amazing Fantasy Fudge. This Fantasy Fudge is a classic marshmallow fudge that gets its chocolatey, nutty goodness from BAKER'S Semi-Sweet Chocolate and walnuts."
Prep Time: 25 minutes; Total Time: 25 minutes
To view this online, go to https://www.myfoodandfamily.com/recipe/051833/fantasy-fudge.
Ingredients
3 cups sugar
3/4 cup butter or margarine
1 small can (5 oz.) evaporated milk (about 2/3 cup) (Do not use sweetened condensed milk.)
3 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, chopped
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 cup chopped walnuts
1 tsp. vanilla
Directions
Line 9-inch square pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Bring sugar, butter and evaporated milk to full rolling boil in 3-qt. saucepan on medium heat, stirring constantly. Cook 4 min. or until candy thermometer reaches 234°F, stirring constantly. Remove from heat.
Add chocolate and marshmallow creme; stir until melted. Add nuts and vanilla; mix well.
Pour into prepared pan; spread to cover bottom of pan. Cool completely. Use foil handles to lift fudge from pan before cutting into 1-inch squares.
Kitchen Tips
Tip 1
Size Wise
A serving of this sweet treat is 2 squares. You'll find that a small portion goes a long way on chocolate flavor.
DOUBLE CHOCOLATE BROWNIES
This is from Diabetic Gourmet, and begins, "Applesauce replaces part of the fat, Equal all of the sugar, plus you get double the chocolate flavor with both cocoa and chocolate chips – so who can resist these delicious brownies?"
Recipe Yield: Yield: 16 brownies
Source: Equal
Recipe and image appear courtesy of Equal.
View this online at https://diabeticgourmet.com/diabetic-recipe/double-chocolate-brownies.
Ingredients
6 tablespoons stick butter, softened
1/2 cup unsweetened applesauce
2 eggs
1 teaspoon vanilla
3/4 cup all-purpose flour
1 cup Equal Spoonful*
1/2 cup semi-sweet chocolate chips or mini chocolate chips
6 tablespoons unsweetened cocoa
1 teaspoon baking powder
1/4 teaspoon salt
Optional: Chopped Walnuts
* May substitute 24 packets Equal sweetener
Directions
Beat butter, applesauce, eggs, and vanilla until blended. Stir in combined flour, Equal, chocolate chips, cocoa, baking powder, nuts (optional) and salt until blended.
Spread batter in sprayed 8-inch square baking pan. Bake in a preheated 350F oven 18 to 20 minutes or until top springs back when gently touched. Cool completely on wire rack. Cut into squares.
Store in airtight containers at room temperature.
Nutritional Information Per Serving: Calories: 105; Fat: 7 g; Sodium: 77 mg; Cholesterol: 38 mg; Protein: 2 g; Carbohydrates: 10 g
Diabetic Exchanges: 1 starch, 1 fat
Okay, that might be a trick question, since many of us know one or two people who can take or leave chocolate. But that's not me; I love chocolate. If you do, too, today's post is sure to please. Check out the Fantasy Fudge, the Chocolate Lasagna, the Chocolate Taco Mini Taco Bowls, and the rest of today's yumminess. Enjoy!
BIG CHOCOLATE TART
This comes from Genevieve Ko in The New York Times cooking enewsletter. For this yumminess, Genevieve wrote, "For how elegant this looks and how complex it tastes, this dessert is incredibly easy to put together. Instead of a dense ganache filling, this one has a shiny top that hovers between the delicate softness of custard and the creaminess of pudding. The crisp-tender cocoa crust is pressed only into the bottom and forgoes the usual sides of a tart because it’s baked in a standard metal cake pan. Not only is this easier to pull off — no rolling sticky pastry or trying to unmold it after baking — it makes a tart big enough to feed a crowd. With a pure chocolate taste that’s great on its own, it also can be customized: simply sprinkle each piece with toppings of your choice."
Prep Time: 5 minutes; Cook Time: 1-1/2 hours; Total Time: 1 hour 35 minutes, plus cooling; Yield: One 9-by-13-inch tart
This was featured in "This Foolproof Tart Is Ready to Feed a Party," and can be viewed onlint at https://cooking.nytimes.com/recipes/1024904-big-chocolate-tart. While you're there, sign up for The New York Times cooking enewsletter.
Ingredients
For the Crust
1-1/4cups all-purpose flour
1/2 cup sugar
1/4 cup unsweetened cocoa powder
1/2 teaspoon coarse kosher or sea salt
10 tablespoons cold unsalted butter, cut into small cubes
1 large egg yolk
For the Filling
1-1/2 cups heavy cream
3/4 teaspoon coarse kosher or sea salt
12 ounces semisweet chocolate, chopped
3 large eggs, at room temperature
1/2 cup sweetened condensed milk
1 teaspoon pure vanilla extract
Flaky sea salt, thinly sliced candied orange peel, thinly sliced candied ginger, chopped pistachios or freeze-dried raspberries, or a combination, for garnish (optional)
Pareparation
Prepare the crust: Heat oven to 350 degrees. Grease a 9-by-13-inch metal cake pan, line the bottom and sides with foil or parchment paper, and grease again.
In a food processor, pulse the flour, sugar, cocoa and salt until evenly combined. Add the butter and pulse until the mixture resembles sand. Add the egg yolk and pulse until the crumbs look like very coarse sand, scraping the bowl as needed. (Or, use your fingertips or a pastry cutter to work the butter into the dry ingredients, then stir in the egg yolk with a fork.) Dump the crumbly dough into the pan, spread in an even layer and press firmly across the bottom.
Bake until visibly dry, about 20 minutes. When you press the top gently, it shouldn’t indent. Cool completely in the pan on a rack.
Prepare the filling: Reduce oven temperature to 325 degrees.
Heat the cream and salt in a large saucepan over medium, stirring occasionally, just until the cream bubbles at the edges. Turn off the heat and add the chocolate. Stir gently until smooth.
Add the eggs and stir until evenly blended, then stir in the condensed milk and vanilla until smooth. Pour into the cooled crust.
Bake until just set, 20 to 25 minutes. The very center should have the barest wiggle when you shake the pan.
Cool completely in the pan. When ready to serve, use the sides of the foil or parchment to slide the whole slab onto a large cutting board. Cut into squares or bars, wiping the knife between cuts for clean edges. Top with flaky salt, candied orange, candied ginger, pistachios or raspberries, or a combination.
Tip
The tart tastes best right after cooling, but it can be refrigerated for up to 5 days, cut or uncut, in an airtight container. Before serving, microwave for 5 or 10 seconds to restore shine to the top and softness to the center.
CHOCOLATE LASAGNA
This is from Southern Living, and begins, "Dessert lasagna is a thing, and once you discover it, your kitchen will never be the same."
Makes 16 servings
To view this online, go to https://www.southernliving.com/recipes/chocolate-lasagna.
Ingredients
1 (13.29-oz.) pkg. chocolate sandwich cookies (such as Oreos), crushed
6 Tbsp. butter, melted
1 (8-oz.) pkg. cream cheese, softened
1/4 cup granulated sugar
3-1/4 cups plus 2 Tbsp. cold milk, divided
1 (12-oz.) tub Cool Whip
1 (5.9-oz.) pkg. Instant chocolate pudding
1-1/2 cups chocolate chips, semisweet or milk
Directions
Crush cookies for crust:
Add 36 chocolate cookies to a large zip-top plastic bag and crush, using a rolling pin or meat mallet, until fine crumbs form.
Make crust:
Transfer crumbs to a large bowl. Stir in melted butter. Transfer the mixture to a 9x13 baking dish. Press crumbs into the bottom of pan. Place in refrigerator to chill while working on other layers.
Make cream cheese layer:
Mix the cream cheese with a mixer until light and fluffy. Add granulated sugar and 2 tablespoons milk and mix well. Stir in 1-1/4 cups Cool Whip. Spread mixture over cookie crust.
Make chocolate pudding:
In a bowl, combine chocolate instant pudding with 3-1/4 cups cold milk. Whisk for several minutes until pudding begings to thicken. Spread mixture over previous layer. Allow the dessert to rest for 5 minutes so the pudding can firm up further.
Finish assembling lasagna:
Spread the remaining Cool Whip over the top. Sprinkle evenly with mini chocolate chips.
Chill lasagna:
Place in freezer for 1 hour or in refrigerator for 4 hours before serving.
MICROWAVE CHOCOLATE PUDDING CAKE
This yumminess is from Samantha Seneviratne in The New York Times cooking enewsletter. For this, Samantha wrote, "Making a cake in the microwave may not be traditional, but it makes the whole process easy and superfast — and this recipe produces a warm, gooey, pudding-like dessert. Simply mix the cake ingredients together, top with the cocoa, sugar and boiling water, and microwave on high. (Don’t forget to take the ice cream out of the freezer to soften slightly while the cake cooks.) In the microwave, the bottom sets into a supermoist chocolate cake while the topping transforms into a rich chocolate sauce. As microwaves and dish size can vary, knowing when to pull the cake out is the only tricky part. It’s done when you can see a firm cake start to bubble to the surface. Don’t worry: A little underdone is just fine, too. This dessert will continue to set a bit while it cools. The instant coffee is optional but it really does add depth to the chocolate flavor."
Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Yield: 4 to 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1024481-microwave-chocolate-pudding-cake. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend it. Loads of great recipes, guides, access to featured cooking articles...Plus, it'll be easier for you to access their whole cooking section, without being blocked.
dessert will continue to set a bit while it cools. The instant coffee is optional but it really does add depth to the chocolate flavor.
Ingredients
For the Cake
6 tablespoons unsalted butter, cut into pieces
1/4 cup whole milk
2 teaspoons pure vanilla extract
1/2 teaspoon instant coffee or espresso (optional)
3/4 cup packed dark brown sugar
1 cup all-purpose flour
1/2 cup unsweetened natural cocoa powder
1 teaspoon kosher salt (such as Diamond Crystal)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
For the Topping
1/2 cup dark brown sugar
1/4 cup unsweetened natural cocoa powder
1/4 teaspoon kosher salt (such as Diamond Crystal)
3/4 cup boiling water
Ice cream, to serve
Preparation
Prepare the cake: Add the butter to a 1-1/2- to 2-quart microwave-safe soufflé dish or casserole, then melt the butter in short bursts in the microwave.
Whisk in the milk, vanilla and instant coffee, if using. Whisk in the brown sugar, then add the flour, cocoa, salt, baking powder and baking soda and whisk until just combined.
Make the topping: In a small bowl, whisk together the brown sugar, cocoa powder and salt. Sprinkle over the cake batter.
Pour the boiling water over the top.
Cook in the microwave at full power until you can see the set cake start to emerge through the sauce in various spots and the sauce has thickened, 5 to 7 minutes. (It’s OK to periodically stop and check doneness partway through cooking.) The cake will continue to set as it cools.
Serve warm, with ice cream.
CHOCOLATE TACO MINI TACO BOWLS
This is from Old El Paso, and begins, "A chocolate taco? Delicious! Crispy, sugar-coated mini bowls are dipped into chocolate and chopped peanuts and filled with ice cream for an absolutely addictive version of an ice cream truck favorite. Here's how to make the chocolate dessert tacos of your dreams!"
Prep Time: 30 minutes; Total Time: 1 hour 5 minutes; Makes 10 servings
To view this online, go to https://www.oldelpaso.com/recipes/chocolate-taco-mini-taco-bowls.
Ingredients
1 tablespoon butter, melted
10 tortilla bowls from 1 package (5.1 oz) Old El Paso™ Flour Soft Tortilla Mini Bowls (12 Count)
3/4 cup semisweet chocolate chips
1 tablespoon shortening
1/2 cup plus 3 tablespoons finely chopped cocktail peanuts
1-1/2 cups vanilla ice cream
1/4 cup chocolate sauce
1/4 cup caramel topping
Preparation
Heat oven to 375°F. Line cookie sheet with foil. Lightly brush melted butter on all sides of each bowl. Place bowls on cookie sheet. Bake 5 to 8 minutes or until browned on edges and firm to the touch. Cool 15 minutes.
In medium microwavable bowl, microwave chocolate chips and shortening uncovered on High 60 to 90 seconds or until mixture can be stirred smooth.
Place 1/2 cup of the chopped peanuts on plate. Hold baked bowls by the bottom, and dip each one into melted chocolate, covering top rim of bowl. Dip and roll top rim into chopped peanuts to coat. Refrigerate bowls about 10 minutes or until coating is set.
Fill each bowl with 2 small scoops (about 1 tablespoon) ice cream; drizzle with chocolate sauce and caramel topping, and garnish with remaining 3 tablespoons peanuts.
Expert Tips
Chopped toasted almonds are a nice alternative to the chopped peanuts in this chocolate taco recipe.
Any flavor of ice cream and sauces will work well for these chocolate-dipped ice cream tacos, so feel free to fill them with your favorite combination.
Exchanges: 1 Starch; 1 Other Carbohydrate; 3 Fat
Carbohydrate Choice: 2
FANTASY FUDGE
This recipe, from My Food and Family, begins, "Delight your taste buds with this amazing Fantasy Fudge. This Fantasy Fudge is a classic marshmallow fudge that gets its chocolatey, nutty goodness from BAKER'S Semi-Sweet Chocolate and walnuts."
Prep Time: 25 minutes; Total Time: 25 minutes
To view this online, go to https://www.myfoodandfamily.com/recipe/051833/fantasy-fudge.
Ingredients
3 cups sugar
3/4 cup butter or margarine
1 small can (5 oz.) evaporated milk (about 2/3 cup) (Do not use sweetened condensed milk.)
3 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, chopped
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 cup chopped walnuts
1 tsp. vanilla
Directions
Line 9-inch square pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Bring sugar, butter and evaporated milk to full rolling boil in 3-qt. saucepan on medium heat, stirring constantly. Cook 4 min. or until candy thermometer reaches 234°F, stirring constantly. Remove from heat.
Add chocolate and marshmallow creme; stir until melted. Add nuts and vanilla; mix well.
Pour into prepared pan; spread to cover bottom of pan. Cool completely. Use foil handles to lift fudge from pan before cutting into 1-inch squares.
Kitchen Tips
Tip 1
Size Wise
A serving of this sweet treat is 2 squares. You'll find that a small portion goes a long way on chocolate flavor.
DOUBLE CHOCOLATE BROWNIES
This is from Diabetic Gourmet, and begins, "Applesauce replaces part of the fat, Equal all of the sugar, plus you get double the chocolate flavor with both cocoa and chocolate chips – so who can resist these delicious brownies?"
Recipe Yield: Yield: 16 brownies
Source: Equal
Recipe and image appear courtesy of Equal.
View this online at https://diabeticgourmet.com/diabetic-recipe/double-chocolate-brownies.
Ingredients
6 tablespoons stick butter, softened
1/2 cup unsweetened applesauce
2 eggs
1 teaspoon vanilla
3/4 cup all-purpose flour
1 cup Equal Spoonful*
1/2 cup semi-sweet chocolate chips or mini chocolate chips
6 tablespoons unsweetened cocoa
1 teaspoon baking powder
1/4 teaspoon salt
Optional: Chopped Walnuts
* May substitute 24 packets Equal sweetener
Directions
Beat butter, applesauce, eggs, and vanilla until blended. Stir in combined flour, Equal, chocolate chips, cocoa, baking powder, nuts (optional) and salt until blended.
Spread batter in sprayed 8-inch square baking pan. Bake in a preheated 350F oven 18 to 20 minutes or until top springs back when gently touched. Cool completely on wire rack. Cut into squares.
Store in airtight containers at room temperature.
Nutritional Information Per Serving: Calories: 105; Fat: 7 g; Sodium: 77 mg; Cholesterol: 38 mg; Protein: 2 g; Carbohydrates: 10 g
Diabetic Exchanges: 1 starch, 1 fat
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