What are you making Mom for Mother's Day? Our meal is already planned but we don't have a dessert picked out yet. Here are some easy chocolate recipes. I don't know any mom who doesn't like chocolate.
No-Bake Peanut Butter, Chocolate and Pretzel Bars
12 tablespoons unsalted butter 1 cup graham cracker crumbs 1 cup confectioners’ sugar 1 tsp vanilla 1 cup plus 1 tablespoon creamy peanut butter 1 cup semisweet chocolate chips About 1-1/2 cups pretzel sticks
Line an 8- or 9- inch square baking pan with foil.
Melt 8 tablespoons of the butter and add to a large bowl. Add the graham cracker crumbs, sugar, vanilla and 1 cup of peanut butter and stir until well combined. Transfer the peanut butter mixture to the prepared baking pan and smooth with an offset spatula to create an even layer.
Combine the chocolate chips, the remaining 4 tablespoons butter and the remaining tablespoon peanut butter in a medium microwave-safe bowl and microwave in 30-second intervals, stirring after each, until melted. Alternatively, this can be done over a double boiler. Pour the chocolate mixture over the peanut butter and smooth with an offset spatula. Arrange the pretzel sticks on the surface of the chocolate, pressing them lightly to adhere. Refrigerate until hardened, about 1-1/2 hours. Cut into squares to serve.
—kwc— Nothing better or easier than pound cake. Why not make a chocolate one?
Chocolate Pound Cake
1 cup (2 sticks) unsalted butter, softened 8 ounces cream cheese, softened 3 cups granulated sugar 6 large eggs, room temperature 1 tsp vanilla 2-1/4 cups cake flour 1 tsp baking powder 3/4 cup Dutch-processed cocoa 1 pinch kosher salt Preheat oven to 325. Spray a 10-inch bundt pan with nonstick cooking spray.
In the bowl of a stand mixer with a paddle attachment, cream together butter, cream cheese, and sugar.
Add eggs one at a time, beating well after each egg. Add vanilla.
In a separate bowl, whisk together flour, baking powder, cocoa, and salt.
Add about half of the flour mixture to the butter mixture and beat well. Add remaining flour mixture and mix until combined, stopping to scrape the sides of the bowl as needed.
Pour into pan and bake for 1 hour and 15 minutes, or until done. Use a toothpick to test at 55 minutes. If the toothpick is removed with a few crumbs but no wet batter, the cake is done.
—kwc— One of my coworkers used to bring this to work potlucks and there was never any left. And I worked with lots of moms.
Sex in a Pan
1 cup flour 1/2 cup softened butter 1 cup pecans or walnuts, chopped
8 oz. cream cheese 1 cup powdered sugar 1 (8 oz.) carton Cool Whip 1 large box instant vanilla pudding
1 large box instant chocolate pudding 3 cups milk For crust: Combine flour, butter and chopped nuts. Press into a 9x13” pan. Bake at 350 for 15-20 minutes or until browned.
Beat cream cheese with powdered sugar until lightened. Add half the Cool Whip and beat well. Pour over cooled crust. Combine both boxes of pudding with three cups milk. Pour over cream cheese layer. Spread remaining Cool Whip over the top. Chill. Sprinkle with additional chopped nuts if desired.
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