Fudge Ripple Squares Food

FUDGE RIPPLE BROWNIE BARS

Steps:

• Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray. Make brownie batter as directed on box for cakelike brownies. Stir in chocolate chips. Spread in pan.
• Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out clean. Transfer to cooling rack to cool completely, about 1 hour.
• In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Decrease speed to low; slowly add 1/2 cup of the milk. Beat in dry pudding mix, scraping bowl as needed. Slowly with mixer running, add remaining 1 1/2 cups milk; beat until well blended. Beat in whipped topping. Spread on top of cooled brownie base. Drizzle chocolate syrup in random pattern over top of bar. Pull table knife through topping for ripple design.
• Refrigerate uncovered until set, about 4 hours. Cut into 6 rows by 4 rows. Store loosely covered in refrigerator.

FUDGE RIPPLE

Steps:

• Whisk together the sugar, corn syrup, water, and cocoa powder in a medium saucepan. Heat over medium heat, whisking constantly, until the mixture begins to bubble at the edges.
• Continue to whisk until it just comes to a low boil. Cook for 1 minute, whisking frequently. Remove from the heat, stir in the vanilla, and let cool. Chill in the refrigerator before using.
• Mixing it in:
• The Fudge Ripple should be thoroughly chilled, as it's easiest to use when very cold. Just before you remove the ice cream from the machine, spoon some of the Fudge Ripple onto the bottom of the storage container. As you remove the ice cream from the machine, layer generous spoonfuls of the sauce between layers of ice cream. Avoid stirring the Fudge Ripple, as it will make the ice cream muddy looking.
• Variation:
• Mocha Ripple: Substitute strongly brewed espresso for the water in the recipe, or stir in 1 tablespoon of best-quality instant coffee granules after you boil the mixture.

CEREAL ICE CREAM DESSERT SQUARES

Steps:

• Mix together the above ingredients except the ice cream.
• Reserve 1 1/2 cups of mixture for topping.
• Pat the remaining mixture into bottom of a greased 9x13" pan.
• Spread 1/2 gallon of softened ice cream on the cereal mixture in pan.
• Sprinkle the 1 1/2 cups reserved cereal mixture on top of ice cream.
• Cover and freeze several hours, or overnight.
• Cut into squares.

LAVENDER FUDGE

Steps:

• Grind finely in a clean coffee grinder.
• Melt everything together in a double boiler. Add 3 tablespoons butter. Stir until smooth and melted.
• Pour into a pan lined with wax paper (approximately 9" x 9"). Cover with Saran Wrap. Chill overnight.
• Cut into 1" squares. Wrap like "sweets" in twists of wax paper.
• Sprinkle fresh Lavender on top layer to decorate!

FUDGE RIPPLE BROWNIES

Steps:

• In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add chocolate and vanilla; mix well. Combine flour, baking power and salt; add to creamed mixture and mix well. Stir in walnuts. Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
• For frosting, in a saucepan, cook and stir or until golden brown. Pour into a mixing bowl; add confectioners' sugar, vanilla and enough cream to achieve spreading consistency. Frost cooled brownies.
• For topping, melt chocolate and butter; stir until smooth. Add confectioners' sugar; stir until smooth. Drizzle over frosting. Cut into bars.