Red Velvet Oreo Truffle Brownies, recipe provided below (adapted from Kevin and Amanda)
- 1 box (18.25 oz) red velvet cake mix
- 1.5 cups butter, divided
- 2 eggs
- 1 package (about 36) whole Oreos
- 1 bag (11.5 oz) milk chocolate chips (about 1.5 cups)
- 1 bag (12 oz) mini chocolate chips (about 1.5 cups)
- 1 cup (1/2 pint) heavy whipping cream
- Preheat oven to 350 degrees F. Line a 9x13 baking dish with foil and coat with cooking spray. Beat together cake mix, ½ cup melted butter, and 2 eggs until fully combined and smooth. Press into the bottom of prepared pan and bake for 15-18 mins, until just set. Do not overbake.
- Crush whole Oreos in a Ziploc bag or food processor into fine crumbs. Stir together with 1 cup melted butter and mix well. Pour over baked red velvet brownies and gently press down in an even layer.
- Place the milk chocolate chips in a medium-sized bowl. Bring the heavy cream to a low boil, then pour over chips. Let sit for 5 minutes, then whisk together until completely smooth and thick. Pour over Oreo layer. Top with mini chocolate chips. Refrigerate for 30-45 mins to allow chocolate ganache to set up. Cut into bars and serve.
Kit Kat Fudge, recipe provided below (adapted from Crazy for Crust)
- 3 cups semi-sweet or milk chocolate chips
- 1 (14 ounce) can sweetened condensed milk (I use fat-free)
- 1 teaspoon vanilla extract
- 10-12 Fun Size Kit Kat Bars, broken into sticks
- Line a 8x8” pan with foil and spray with cooking spray.
- Melt chocolate and sweetened condensed milk in a medium saucepan over medium-low heat. Stir constantly until the chocolate is melted and smooth. Turn off the heat and quickly stir in vanilla extract. Pour and spread into pan.
- Working quickly, press each Kit Kat stick into the top of the fudge. Let the fudge cool to room temperature on the counter, then chill to set.
Three Ingredient Nutella Truffles, recipe provided below (adapted from Crazy for Crust)
- 20 Oreo cookies
- 5 tablespoons Nutella (or other chocolate spread)
- 6-8 ounces melting chocolate (such as Candiquik or almond bark)
- Sprinkles, optional
- Place Oreos and Nutella in a food processor. Process until a smooth mixture remains and a ball starts to form while the processor is running. This will take at least a minute, depending on your food processor.
- If truffle mixture is too soft to roll, chill for 15 minutes. Otherwise, scoop 1 tablespoon balls of truffle dough onto a wax paper lined cookie sheet. Chill at least one hour. (I do not recommend chilling the mixture that long until after you’ve scooped the truffles. It becomes hard and hard to scoop, so if you need to chill the dough first, just do it about 15 minutes, then scoop, then chill again.)
- Melt chocolate according to package directions. I like to use melting chocolate like Candiquik and almond bark because it’s easier to melt and won’t seize like chocolate chips often does. You can find this chocolate in the regular baking aisle. My chocolate melted in about 1-1/2 minutes on high power, and I stirred it every 30 seconds.
- Dip each truffle in the chocolate, tap off excess, and place back on cookie sheet. Sprinkle with sprinkles, if desired. Chill to set. Store in refrigerator for up to 5 days.
Peanut Butter Almond Roca, recipe provided below (adapted from Crazy for Crust)
- 1 cup unsalted butter
- 1 cup granulated sugar
- 3 tablespoons water
- 1 tablespoon light corn syrup
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1 cup chocolate chips
- 1/4 cup creamy peanut butter
- 3/4 cup chopped almonds
- Line a 9x13” pan with foil and spray with cooking spray. You can also use parchment, if you prefer.
- Melt butter in a 2-quart heavy saucepan over low heat. Stir in sugar, water, and corn syrup. Bring to a boil over medium-high heat, stirring until sugar is dissolved. Try not to splash the side of the pan too much or the sugar will stick and crystalize; stir gently. Once sugar is dissolved, place a candy thermometer in your pan and cook over medium heat, stirring frequently, until the candy thermometer reaches 290°F (soft-crack stage). This will take from 10-14 minutes, depending on your stove. Watch the heat and adjust it as necessary to keep the boiling uniform throughout cooking. Don’t walk away from the stove; watch it especially carefully during the last 5 minutes or so as it can reach temperature fast. Remove thermometer once it gets to 290°F. Turn off heat, stir in vanilla and salt quickly. Pour into prepared pan.
- Cool for 4-5 minutes just until the top is set. Sprinkle with chocolate chips. Let them sit for about 2 minutes then use a knife or offset spatula to spread the chocolate evenly. While the chocolate is sitting, place the peanut butter in a small bowl and heat about 30 seconds in the microwave to make it pourable. Drizzle peanut butter over the top and swirl with melted chocolate using a knife or offset spatula. Sprinkle with nuts.
- Let sit at room temperature about 3 hours or until set. Remove toffee from pan using foil, remove the foil and then break into pieces. Store in an airtight container for up to two weeks.
Thin Mint Brownies, recipe provided below (adapted from Kevin and Amanda)
- 1 (16.5 oz) box Devil's Food Cake mix
- 2 eggs
- ½ cup butter, melted
- 1 (9 oz) bag mint chocolate chips
- 1 (9 oz) box Thin Mints (about 30 cookies)
- 2 cups powdered sugar
- 1 cup butter, softened
- 1 (12 oz) bag mini chocolate chips
- Preheat oven to 350 degrees F. Line a 9x13 baking dish with aluminum foil and coat generously with non-stick cooking spray.
- With a mixer, beat cake mix, eggs, and melted butter until well combined. Then stir in mint chocolate chips until evenly distributed. Press into the bottom of prepared pan, and bake in preheated oven for 15 minutes until the edges have just set. Allow to cool completely.
- For the frosting, crush the cookies in a Ziploc bag into fine crumbs. With the mixer again, beat the cookie crumbs, powdered sugar, and softened butter for 2-3 minutes until light and fluffy. Spread over cooled brownies and top with mini chocolate chips. Cut into squares and serve.