CHOCOLATE QUAD DESSERT
Make and share this Chocolate Quad Dessert recipe from Food.com.
Provided by CookinwithGas
Categories Dessert
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Cut butter into flour with a pastry blender or fork until mixture resembles coarse meal. Stir in pecans. Press mixture onto bottom of a 9 x 13" pan. Bake at 350°F for 15 minutes or until lightly browned. Cool.
- Beat cream cheese, powdered sugar, and 1 cup of the Cool Whip at medium speed with an electric mixer until smooth. Spread mixture over cooled crust.
- Whisk together instant pudding mix and milk 2 minutes, or until smooth. Spread over cream cheese mixture. Chill 10 minutes. Spread remaining whipped topping over pudding mixture. Cover and chill at least 1 hour.
- Cut into squares.
Nutrition Facts : Calories 413, Fat 22.4, SaturatedFat 11.3, Cholesterol 34.5, Sodium 458.5, Carbohydrate 47, Fiber 2, Sugar 28, Protein 7.5
CHOCOLATE QUAD RECIPE
Provided by á-170456
Number Of Ingredients 10
Steps:
- For the Crust: Heat the oven to 350 degrees. Mix the flour, butter and pecans with your fingers until the ingredients come together in a soft dough. Press the dough into the bottom of a 13- by 9-inch baking pan; the crust will be very thin. Bake until the crust is a pale golden brown, 15 to 20 minutes. Cool on a wire rack. For Assembly: Mix the cream cheese, powdered sugar and 1 cup of the whipped topping. Carefully place small amounts of it across the cooled crust, then gently spread them in a thin layer. It's OK if you pull up a little of the crust as you go. Mix the chocolate pudding mixes and the milk together. Place small amounts of the pudding across the cream cheese layer, then carefully spread them in the same manner to the edges of the pan. Spread the remaining whipped topping on as the third layer. Cover the dessert and chill it at least 2 hours. To serve, cut the dessert into squares and lift from the pan with a pie server or spatula. This recipe yields 12 to 15 servings. Each of 15 servings: 373 calories; 447 mg sodium; 40 mg cholesterol; 25 grams fat; 13 grams saturated fat; 37 grams carbohydrates; 5 grams protein; 1.52 grams fiber.
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- Preheat the oven to 300°. Line the bottoms of two 9-by-13-inch baking pans with parchment paper. In a large saucepan, melt the butter with the unsweetened chocolate over low heat, stirring frequently, until melted. In a large bowl, whisk the sugar with the eggs, vanilla and salt. Add the melted chocolate and whisk until smooth. Add the flour and whisk until incorporated. Stir in 5 ounces of each of the chopped chocolates. Spread the batter in the prepared pans.
- Place the remaining chopped chocolates separately in 3 small microwave-safe bowls and melt. Using a spoon, drizzle the melted chocolates over the batter. Using a table knife, make swirls in the batter for a marbled effect. Bake the brownies for about 35 minutes, rotating the pans halfway through, until the tops are shiny and the brownies are set.
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