Chocolate N Toffee Rice Pudding Food

CREAMY CHOCOLATE RICE PUDDING

Creamy Chocolate Rice Pudding image

While feeling bored one summer afternoon, I decided to create this scrumptious spin on traditional rice pudding. Now, my creative summer treat is a frequent request yearround. -Gregory Royster, North Lauderdale, Florida

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

4 cups 2% milk
1/2 cup uncooked long grain rice
1/2 cup sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
1-3/4 cups miniature semisweet chocolate chips, divided
1/3 cup heavy whipping cream
Whipped cream, optional

Steps:

In a large saucepan, combine the milk, rice, sugar and salt. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 40-45 minutes or until thick and creamy, stirring often. Remove from the heat; stir in vanilla. , Place 1 cup chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Slowly stir into rice mixture. Cover and refrigerate for 1 hour., Stir in remaining chips. Spoon into dessert dishes. Cover and refrigerate for at least 4 hours. Serve with whipped cream if desired.

Nutrition Facts : Calories 368 calories, Fat 17g fat (10g saturated fat), Cholesterol 23mg cholesterol, Sodium 106mg sodium, Carbohydrate 52g carbohydrate (39g sugars, Fiber 2g fiber), Protein 7g protein.

CHOCOLATE 'N' TOFFEE RICE PUDDING

Chocolate 'N' Toffee Rice Pudding image

I can't think of a more comforting dessert than this pudding. The toffee bits add a crunch to its creamy consistency. Husband Frank and I enjoy making treats like this together. It looks especially pretty layered in a parfait glass.

Provided by Taste of Home

Categories Desserts

Time 25m

Yield 7 servings.

Number Of Ingredients 11

Ingredients

3 cups milk
3 cups cooked rice
1/2 cup packed brown sugar
3 tablespoons butter
1/4 teaspoon salt
1 teaspoon vanilla extract
1/4 cup sweetened shredded coconut, toasted
1/4 cup English toffee bits or almond brickle chips
1/4 cup miniature semisweet chocolate chips
1/2 cup whipped topping
7 maraschino cherries

Steps:

In a large saucepan, combine the milk, rice, brown sugar, butter and salt; bring to a boil over medium heat. Cook for 15 minutes or until thick and creamy, stirring occasionally. Remove from the heat; stir in vanilla. Cool., Spoon half of the pudding into dessert dishes. Combine the coconut, toffee bits and chocolate chips; sprinkle half over the pudding. Repeat layers. Refrigerate until serving. Top with whipped topping and cherries.

Nutrition Facts : Calories 372 calories, Fat 15g fat (9g saturated fat), Cholesterol 30mg cholesterol, Sodium 250mg sodium, Carbohydrate 54g carbohydrate (34g sugars, Fiber 1g fiber), Protein 6g protein.

ANGEL TOFFEE DESSERT - STACEY REED

Angel Toffee Dessert - Stacey Reed image

Make and share this Angel Toffee Dessert - Stacey Reed recipe from Food.com.

Provided by Lastar Wellness

Categories Dessert

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

2 (8 ounce) packages cream cheese (softened)
1/2 cup confectioners' sugar
2 tablespoons milk
1 (8 ounce) carton frozen whipped topping, thawed
5 cups cubed angel food cake
1/2 cup chocolate syrup
1/2 cup caramel apple dip (a little runny)
1/2 cup English toffee bits or 1/2 cup almond brickle chips, divided

Steps:

In a mixing bowl, beat the cream cheese, sugar, & milk until smooth. Fold in the whipped topping.
Arrange angel food cake cubes in an ungreased 11x7x2 dish.
Drizzle with chocolate syrup and caramel dip.
Set aside 1 tablespoon of toffee bits; sprinkle the remaining toffee bits over chocolate and caramel dip.
Spread cream cheese mixture over top. Sprinkle with remaining toffee bits.
Cover & chill until serving. Store left-overs in the refrigerator.

Nutrition Facts : Calories 515.8, Fat 38.5, SaturatedFat 26, Cholesterol 84.4, Sodium 323.5, Carbohydrate 36.9, Fiber 0.7, Sugar 27.2, Protein 7.5

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