Sweet and Savory Chocolate Celebration
courtesy of Arina Lanis
S'MORE SENSATION BROOKIES
1 box Ghirardelli Triple Fudge Brownie Mix, 19 oz (It will come with a fudge pouch… so good!!!)
1 package of Pillsbury S'mores Sensation refrigerated cookie (Pillsbury is
1/3 cup vegetable oil
1/4 cup water
Mix the Ghirardelli brownie mix according to package directions. DO NOT ADD THE FUDGE POUCH, there's a better use for it later! Grease a 9×9 pan and preheat your oven to 325 degrees. Empty the brownie mix into the greased pan. Open the refrigerated cookies and break them apart. Set them on top of the brownie mix giving them a little space between each one the end result is sort of like a grid of cookies on top of the brownie mix. Do not be concerned if the cookies start sinking into the brownie… that's all part of the plan!
Pop the brookie into the oven and set your timer for 45 minutes. If you like your brookies super moist, you can remove them from the oven after 45 minutes. If you like them slightly more dense, put aluminum foil on top of the brookie and let it bake for another 10 minutes.
Once it's done baking. Remove the brookie and open up that FUDGE POUCH that came with the brownie mix. Create a pretty pattern on top of the brookie with the fudge. Let it fully cool, which could be up to an hour.
You can even pop it into the refrigerator for the last 30 minutes. Serve and enjoy!
CHOCOLATE COVERED BACON
6-8 slices pork bacon
1 package semi-sweet chocolate chips
1 tbsp brown sugar
Preheat oven at 375 degrees. Sprinkle brown sugar over all the bacon pieces.
Bake bacon for 15-18 minutes depending on how you like it (crispy or not).
Arrange bacon on paper towels to absorb as much oil as possible. Meanwhile, in a double boiler, empty the container of chocolate chips and have them fully melted. You can melt milk and white chocolate in separate containers if you want to make two kinds or drizzle one on top of the other.
Prepare a clean piece of parchment paper on top of a baking pan or a plate.
One way to serve the bacon is in small pieces for people to pick up with their fingers. Cut the bacon in half on a diagonal. Using tongs, dip the bacon into the chocolate, leaving a portion of the bacon chocolate free.
This way, guests can pick up the bacon piece without getting chocolate on their hands.
Another way to prepare the bacon is by weaving it on skewers. Then, brushing the chocolate on one side and leaving the other without the chocolate. You can either fully cover the bacon or just drizzle some on top.
Arranged the dipped bacon on the parchment paper and place in the refrigerator to set.
Serve the finger sized bacon in pretty plates. Or, place the skewers, bacon side up, in a vase or tall drinking glass and it makes for a beautiful presentation.
CHOCOLATE COVERED POTATO CHIPS
1 bag of semi-sweet chocolate or even dark chocolate candy coating
1 bag of rippled potato chips or the thickest potato chips you can find
1/4 cup of crushed nuts (optional)
Melt the chocolate in a double boiler or microwave, depending on how you like to do it. Spread out a large sheet of parchment paper. Empty your bag of chips in a bowl and pick out the largest and thickest chips you can find.
Then, you have the choice of three easy techniques. (1) You can simply dip half or 3/4 of the chip into the chocolate and set on parchment paper...
sprinkle with nuts and let dry. (2) You can drizzle the chocolate on top of the chips as they are arranged on the parchment paper (sprinkle with nuts if you wish) and let dry. (3) You can brush the chocolate on the potato chip, which makes for a much thinner coating than dipping them and gives you more control over how your chip looks, and let dry. Serve on a pretty platter and you are set. Best to make an hour before your guests arrive... no sooner.
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