CHOCOLATE SANDWICH
This Chocolate sandwich makes for a quick dessert snack. You can make the filling with nut and chocolate or with banana, ground cinnamon and chocolate.
Provided by Swasthi
Categories Breakfast
Time 10m
Number Of Ingredients 6
Steps:
- Place 2 bread slices on a board and spread mini chocolate chips or chocolate of choice on one slice. Layer the chopped nuts all over the chocolate or spread peanut butter over the other slice.
- If you prefer sprinkle some ground cinnamon and place the sliced banana (or maple syrup if required).
- Cover the chocolate filled bread with the other slice of bread. Spread ½ tablespoon butter over the chocolate sandwich
Nutrition Facts : Calories 542 kcal, Carbohydrate 63 g, Protein 10 g, Fat 30 g, SaturatedFat 12 g, Cholesterol 34 mg, Sodium 373 mg, Fiber 6 g, Sugar 29 g, TransFat 1 g, UnsaturatedFat 14 g, ServingSize 1 serving
GRILLED CHOCOLATE SANDWICH
This is JUST like making a grilled cheese, but you are using chocolate! Created this while craving chocolate and carbs.
Provided by Adrienne Gauthier
Categories Main Dish Recipes Sandwich Recipes
Time 20m
Yield 1
Number Of Ingredients 5
Steps:
- Heat a skillet over medium-low heat. Spread half the butter on one piece of French bread; place butter-side down into warm skillet. Sprinkle bread with chocolate chips; cook until chocolate begins to melt and bread is lightly browned, 2 to 3 minutes.
- Spread remaining butter on second piece of bread. Place bread butter-side up on top of melted chocolate. Flip the sandwich and cook until bread is browned on other side, 2 to 3 minutes. Remove from heat; sprinkle with sugar and cinnamon.
Nutrition Facts : Calories 364.4 calories, Carbohydrate 46.1 g, Cholesterol 30.5 mg, Fat 18.7 g, Fiber 2.7 g, Protein 6.9 g, SaturatedFat 11.3 g, Sodium 409.2 mg, Sugar 16.9 g
CHOCOLATE SANDWICH COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 1h29m
Yield 12 sandwich cookies
Number Of Ingredients 16
Steps:
- Cookies: Put an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper or silicone mats. Set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Using an electric stand mixer fitted with a paddle attachment, beat the butter and sugars together until fluffy. Beat in the egg and vanilla. With the machine running, gradually add the flour mixture until just blended. Stir in the chocolate chips. Using a 1-ounce ice cream or cookie scoop, form 12 equal-sized pieces of dough onto each baking sheet. With damp hands, form the dough into balls. Flatten the tops of the dough slightly and bake until the tops of the cookies begin to crack slightly, about 14 minutes. Cool for 5 minutes. Transfer the cookies to a wire rack to cool completely, about 20 minutes.
- Filling: In a medium bowl, using an electric mixer, beat the cream cheese and vanilla together until fluffy. Gradually add the powdered sugar and mix until smooth. Color the frosting by mixing in the food coloring, 1 drop of at a time, until the desired color is reached. Add water, if needed, 1/2 teaspoon at a time, to make the consistency spreadable.
- Spread the frosting on the flat side of half of the cookies and put the remaining cookies on top. Refrigerate for 30 minutes to allow the filling to stiffen slightly. Serve at room temperature.
CHOCOLATE SANDWICH DELIGHT
Whew! Talk about decadent! This is one of the most popular recipes I shared on my social media and after one taste you'll see why. You know I love anything cheesecake, so of course I knew that a brownie-cheesecake combo, with those famous chocolate sandwich cookies, would be a hit.
Provided by Kardea Brown
Categories dessert
Time 4h20m
Yield 12 to 16 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 325 degrees F. Coat a 9-by-13-inch baking pan with nonstick cooking spray or shortening and dust with cocoa powder. Set aside.
- Combine the flour, salt and cocoa powder in a medium bowl. Combine the sugar, melted butter, oil, vanilla and eggs in a large bowl. Add the flour mixture to the butter mixture and stir until combined. Stir in the chocolate chips. Pour the batter into the bottom of the prepared baking pan. Arrange the chocolate sandwich cookies on top of brownie batter, spacing them out evenly.
- Make the cheesecake layer. Beat the cream cheese and sugar in a large bowl until the mixture becomes fluffy. Slowly beat in the eggs, one at a time, until the batter is smooth. Add the vanilla, stirring until combined. Pour the cheesecake batter over the top of the chocolate sandwich cookies and brownie batter, spreading out evenly. Sprinkle the top with the chopped cookies. Bake until the edges are slightly golden brown and the center is a little jiggly, about 45 minutes. Remove to a wire rack to cool completely. Refrigerate for at least 2 hours or up to overnight. Cut into squares and serve with a drizzle of chocolate sauce, if desired.
CHOCOLATE SANDWICHES
Make and share this Chocolate Sandwiches recipe from Food.com.
Provided by Carols Kitchen
Categories Dessert
Time 20m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Mix all ingredients except for icing in mixing bowl.
- Beat for 2 minutes.
- Spray pam on muffin top pans.
- Add 1/4 to 1/3 of batter into each space.
- Bake 10-12 minutes. DO NOT OVERCOOK.
- Turn onto wax paper. Cool.
- Put icing onto one cake and place the other on top making a sandwich.
- Wrap individually in glad wrap.
Nutrition Facts : Calories 386.9, Fat 21.1, SaturatedFat 3.8, Cholesterol 84.6, Sodium 611.4, Carbohydrate 47.3, Fiber 1.6, Sugar 25.5, Protein 5.8
GRILLED CHOCOLATE SANDWICHES
This is decadent French-toast sandwich makes a sweet breakfast.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 15m
Number Of Ingredients 6
Steps:
- In a large, shallow dish, whisk together eggs and milk; set aside.
- Form two sandwiches with the bread and chocolate (break chocolate as necessary to cover bread without extending over edges); dip both sides of sandwiches in egg mixture to coat.
- Heat butter in a large skillet over medium heat; transfer sandwiches to skillet. Cook, pressing occasionally with a spatula, until golden, 1 to 2 minutes per side. Transfer to a paper towel-lined plate. Cut in half, and dust with confectioners' sugar before serving.
CHOCOLATE SANDWICH COOKIES
Make and share this Chocolate Sandwich Cookies recipe from Food.com.
Provided by DrGaellon
Categories Drop Cookies
Time 19m
Yield 30 sandwich cookies, 30 serving(s)
Number Of Ingredients 12
Steps:
- Set two racks in the middle of the oven. Preheat to 375 degrees.
- In a food processor, or bowl of an electric mixer, thoroughly mix all dry ingredients for the cookies. On low speed, or while pulsing the processor, add the butter, and then the egg.
- Continue processing or mixing until dough comes together in a mass. It will be a very stiff, very dry dough; this is what it's supposed to look like.
- Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately 2 inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. The cookies will look puffy; that's okay. Set baking sheets on a rack to cool and thump them slightly to make the cookies "deflate" (or press them down with the back of a spoon).
- To make the filling, place butter and shortening in a mixing bowl and, at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2-3 minutes until filling is light and fluffy.
- To assemble the cookies, pipe a blob of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie.
Nutrition Facts : Calories 145, Fat 7.5, SaturatedFat 4.1, Cholesterol 20.4, Sodium 68.1, Carbohydrate 19.5, Fiber 0.6, Sugar 14.6, Protein 1.1
CLASSIC CHOCOLATE ICE CREAM SANDWICH
This very simple ice cream sandwich is exactly like the ones you remember from childhood. It tastes just like the ones purchased from the ice cream truck with a soft, sticky, chewy cookie around soft, plain vanilla ice cream.
Provided by Chef John
Categories 100+ Everyday Cooking Recipes Special Collection Recipes New
Time 1h10m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone liner (such as Silpat®). Spray liner with cooking spray and rub it in to be sure it's completely covered.
- Whisk 1/2 cup plus 1 tablespoon flour, salt, baking soda, and cocoa together in a bowl until thoroughly combined. Sift mixture if it seems at all clumpy or chunky.
- Mix butter, both sugars, and vanilla in another bowl with a spatula until you have a smooth paste. Add flour mixture along with milk and stir until batter is smooth and stiff. Clean off the spatula with a cookie scoop and drop 12 scoops batter onto the prepared baking sheet.
- Bake in the center of the preheated oven until the tops of the cookies no longer look wet and shiny, 9 to 10 minutes. Remove from the oven and tap and shake the pan on the counter 5 times to settle and compress the cookies. Let cookies cool to room temperature on the pan, about 15 minutes.
- Transfer baking sheet into the freezer until cookies are firm, about 15 minutes.
- Remove from the freezer and remove cookies from the pan by lifting the silicone liner carefully under each one. Poke 10 or 12 holes in the surface of each cookie with the sharp edge of a chopstick. Return to the freezer until ready to assemble.
- When ready to assemble, remove from the freezer. Turn one cookie upside down, place 1 scoop ice cream on top, and sandwich with a second cookie. Serve immediately or wrap in plastic wrap and freeze for 3 hours before serving. Repeat to make remaining ice cream sandwiches.
Nutrition Facts : Calories 205.3 calories, Carbohydrate 29.9 g, Cholesterol 25.9 mg, Fat 9.3 g, Fiber 2 g, Protein 3.4 g, SaturatedFat 5.7 g, Sodium 158 mg, Sugar 17.9 g
CHOCOLATE SANDWICH COOKIES
These are my family's very favorite cookies. They're soft, chewy and totally delicious. -Karen Bourne, Magrath, Alberta
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 4 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, beat cake mixes, eggs and oil until blended. Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets and flatten slightly., Bake 8-10 minutes or until a slight indentation remains when lightly touched. Cool on pans 2 minutes. Remove to wire racks to cool completely., For filling, in a large bowl, beat cream cheese, butter and vanilla until blended. Beat in enough confectioners' sugar to reach desired consistency. If desired, tint with food coloring., Spread filling on bottom of half of the cookies. Cover with remaining cookies.
Nutrition Facts :
QUICK CHOCOLATE SANDWICH COOKIES
These cookies freeze well, so it's easy to keep some on hand for last-minute munching. In summer, I often make them larger to use for ice cream sandwiches. -Mary Rempel, Altona, Manitoba
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 6 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the cake mixes, oil and eggs until well blended. Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Do not flatten. , Bake at 350° until set, 8-10 minutes. Cool for 5 minutes before removing to wire racks (cookies will flatten as they cool). , In a small bowl, beat cream cheese and butter until fluffy. Beat in sugar and vanilla until smooth. Spread or pipe filling on the bottoms of half of the cookies; top with remaining cookies. Store in the refrigerator.
Nutrition Facts : Calories 188 calories, Fat 11g fat (4g saturated fat), Cholesterol 34mg cholesterol, Sodium 149mg sodium, Carbohydrate 20g carbohydrate (14g sugars, Fiber 0 fiber), Protein 2g protein.
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