Hot Chocolate Lasagna

45 Minute Easy Hot Chocolate Lasagna

45 mins Serves 12

Ingredients:

For Oreo Crust:

• 36 Oreo cookies-ground
• ½ cup unsalted butter-melted

Hot Chocolate Cheesecake Mousse Layer:

• ½ cup unsalted butter-softened
• 8 oz. cream cheese-softened
• 1 cup powdered sugar
• 1 teaspoon vanilla
• 5 (0.73 oz) envelops of instant hot cocoa mix (milk chocolate flavor)
• 1 ½ cups heavy whipping cream

Chocolate Pudding Layer:

• 2 (3.8 oz.) chocolate instant pudding mix
• 2 ¾ cups milk
• 1 cup mini marshmallows

Topping:

• 1 ¼ cups heavy whipping cream (or 2 ½ cups whipped cream)
• 2 Tablespoons powdered sugar
• 2 cups mini marshmallows
• Chocolate topping or Nutella for serving

Rated 5/5 based on 8132 customer reviews

Instructions

1. To make the crust place whole Oreo cookies with the filling in a food processor and ground in fine crumbs. Stir in melted butter and press the mixture in the bottom of 13 x 9 inches casserole dish. Place in the fridge or freezer to firm while making next layer.
2. To make Hot Chocolate Cheesecake Mousse Layer, beat softened butter and cream cheese with vanilla and powdered sugar until creamy and smooth.
3. In another bowl beat heavy whipping cream and instant milk chocolate powder until stiff peaks form. Fold half of hot chocolate whipped cream in cheesecake mixture, then fold in another half ( scrape well the bottom of the bowl to incorporate everything well). Then, spread over the crust and set in the fridge or freezer to firm.
4. For pudding layer in a bowl whisk instant chocolate pudding mix and milk until it starts thickening. Stir in mini marshmallows and spread over hot chocolate mousse layer. Place in the fridge or freezer to set.
5. When pudding layer has set, make whipped cream. Beat heavy whipping cream and powdered sugar until stiff peaks form. Spread whipped cream on top of pudding layer and place in the fridge for a few hours or better overnight.
6. Before serving scatter 2 cups of mini marshmallows over whipped cream.
7. Serve drizzled with melted chocolate, Nutella or chocolate topping.
8. Store leftovers in the fridge.

Notes

• Hot Chocolate Lasagna is the best next day when it firms completely overnight in the fridge. You can make it 2-3 days ahead, but I suggest to make chocolate pudding layer without marshmallows, because marshmallows mixed in pudding became soggy after a few days in the fridge.

source: https://omgchocolatedesserts.com/hot-chocolate-lasagna/

Chocolate Peanut Butter No-Bake Dessert - Recipes

3 hours 15 Minute Easy Margherita Flatbread Pizza

3 hours 15 mins Serves 9

Ingredients:

• 20 Oreo cookies, divided
• 2 tablespoons butter, softened
• 1 package (8 oz.) cream cheese, softened
• 1/2 cup peanut butter
• 1-1/2 cups confectioners’ sugar, divided
• 1 carton (16 ounces) frozen whipped topping, thawed, divided
• 15-20 miniature peanut butter cups, chopped
• 1 cup cold milk
• 1 package instant chocolate pudding

Rated 4.5/5 based on 5161 customer reviews

Instructions

1. Crush 16 cookies; toss with the butter. Press into an ungreased 9-inch square dish; set aside. In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners’ sugar until smooth.
2. Fold in half of the whipped topping. Spread over crust.
3. Sprinkle with chopped peanut butter cups. In another large bowl, beat the milk, pudding mix and remaining confectioners’ sugar on low speed for 2 minutes Let stand for 2 minutes or until soft-set.
4. Fold in remaining whipped topping. Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top.
5. Cover and chill for at least 3 hours.

source: https://www.foodista.com/recipe/4SS2JLFG/chocolate-peanut-butter-no-bake-dessert

Peanut Butter Cup Gooey Cookie Bars

60 Minute Easy Peanut Butter Cup Gooey Cookie Bars

60 mins Serves 36

Ingredients:

• 1 cup unsalted butter, melted
• 3/4 cup granulated sugar
• 1 cup light brown sugar packed
• 2 large eggs
• 1 tablespoon pure vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 1/4 cups all-purpose flour
• 3/4 cup chocolate chips
• 30 Miniature Peanut Butter Cups see note
• 1 14 ounce can fat-free sweetened condensed milk
• 1/4 cup creamy peanut butter

Rated 4.5/5 based on 3171 customer reviews

Instructions

1. Preheat oven to 350°F. Line a 9×13” baking pan with foil and spray with cooking spray for easy removal.
2. Stir together melted butter with both sugars. Add eggs, one at a time, mixing completely.  Mix in vanilla extract, salt, and baking soda. Mix flour in slowly. Stir in chocolate chips.
3. Pour the sweetened condensed milk into a small bowl and add the peanut butter. Stir until smooth.
4. Press half the cookie dough in the prepared pan. (Spray your hands with nonstick cooking spray so it won’t stick to you.) Top the dough with peanut butter cups.
5. Pour sweetened condensed milk mixture over the top of the bottom layer (be careful to leave about 1/4” edge around the pan so the milk doesn’t touch the foil), then break up the remaining cookie dough and place on top of milk. Press with your hands to flatten. It will mostly cover but not completely cover the bottom layer.
6. Bake for about 30-35 minutes until the tops of the bars just start to get golden brown. Cool completely before slicing into bars.
7. Store in an airtight container for up to 3 days or freeze for up to one month. These are best served room temperature.

RECIPE NOTES

Peanut Butter Cups:

• Use 1 (4 ounce) bag minis (the bite size ones that come unwrapped) OR
• About 30 miniatures that you unwrap and chop

NUTRITION INFORMATION

Serving: 1bar | Calories: 206kcal | Carbohydrates: 32g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 25mg | Sodium: 635mg | Fiber: 1g | Sugar: 23g

source: https://www.crazyforcrust.com/peanut-butter-cup-gooey-bars/

Frozen S'mores - Dessert Chocolate Recipes

20 Minute Easy Frozen S'mores - Dessert Chocolate Recipes

20 mins Serves 15

Ingredients:

• 1 box instant chocolate pudding 6 serving size
• 2.5 cups cold milk
• 16 graham crackers
• 7 oz marshmallow creme
• 4 oz cream cheese softened
• 8 oz frozen whipped topping thawed

Rated 5/5 based on 2161 customer reviews

Instructions

1. Line a 9x13 pan with foil or parchment paper, allowing paper to overhang pan.
2. In a medium bowl, whisk together pudding mix and milk until smooth and creamy. Pour into 9x13 pan and spread into an even layer.
3. Chill pudding layer while you mix up the marshmallow layer.
4. In a medium bowl, beat together cream cheese and marshmallow cream until smooth. Fold in whipping topping.
5. Spread marshmallow layer over chocolate layer. Cover with foil.
6. Freeze layers about 6 hours, until firm enough to cut through. Use the foil or parchment paper to remove layers from 9x13 pan and place on a cutting board.
7. Break 15 graham crackers in half. Slice pudding/marshmallow layers into 15 squares the same size as the graham crackers.
8. Sandwich layers in between two graham crackers. (Watch the video in the post for an easy way to do this.)
9. Eat right away or store sandwiches in the freezer in an airtight bag or container. Graham crackers will soften slightly if stored in the freezer for a while. After they've been frozen, allow them to rest at room temperature about 10 minutes before eating for the best texture.

https://www.itsalwaysautumn.com/frozen-smores-pudding-marshmallow-sandwiches.html