4 de julio

Skillet S'mores Dip

(12 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

marshmallows

graham cracker squaresbroken along perforated lines

Sprinkle morsels into bottom of small cast iron skillet or oven-proof skillet. Cut marshmallows in half with scissors. Place marshmallow halves over morsels.

Bake at 450° F for 7 minutes or until marshmallows are toasted.

Cool on wire rack for a few minutes. Serve with graham crackers for dipping.

Adorable and cute Ice Cream Cookiewiches will make you a summertime hero! You will love the convenience of making these delicious ice cream treats!

Ice Cream Cookiewiches

(16.5 ounces) NESTLÉ® TOLL HOUSE® Refrigerated Mini Chocolate Chip Cookie Bar Dough

vanillachocolate chip mint

Prepare cookies according to package directions.Cool on baking sheets for 1 minute; remove to wire racks to cool completely.

Place 1 tablespoon ice cream on flat side of 1 cookie; top with flat side of second cookie to make a sandwich.Wrap each tightly in plastic wrap or place in freezeable container.Repeat with remaining cookies and ice cream.Freeze for at least 1 hour before serving.Let stand at room temperature for 5 minutes before serving.

Dark Chocolate Fudge Pops

sugar

NESTLÉ® TOLL HOUSE® Baking Cocoa

cornstarch

salt

almond milk or whole milk

vanilla extract

NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels

Combine sugarcocoa powdercornstarchsalt and milk in a heavy medium saucepan. Whisk mixture and bring to a simmer. Continue whisking and cook for 2 minutes. Remove from heat and whisk in the vanilla. Transfer mixture to a heat-proof pitcher and let cool for 30-60 minutes. Chop morsels into pea-sized pieces and set aside.

Fill the ice pop molds according to manufacturer’s instructionsbut do not add the sticks yet.

Freeze until the mixture is thick enough to hold a stick upright. At this pointstir 2 teaspoons chopped morsels into each moldand then insert sticks into molds. Freeze until hardabout 4 hours if the mixture was cool6 or more hours if warm.

Rub molds with a warm damp cloth to help remove fudge pops from molds before enjoying.

This twist on the traditional brownie is brought to you by Christine Moore, renowned pastry chef and owner of Little Flower Candy Co. in Pasadena, CA.These moist brownies are the perfect blend of chocolate and nuts that will satisfy any chocolate lover.

Brownie Cupcakes

(12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

(2 1/2 sticks) buttersliced

eggs

all-purpose flour

walnuts

Preheat oven to 325° F.Line two 12-cup muffin pans with liners.

Melt chocolate and butter in double boilerstirring occasionally. Beat sugar and eggs in large mixer bowl on high for about 3 minutes or until mixture falls from beaters in ribbons.With mixer at medium speedadd melted chocolate mixture to egg mixture.Gradually add flour.Stir in nuts.Scoop 1/3 cup batter into each cupcake linerfilling 3/4 full.

Bake for 25 to 30 minutes or until toothpick inserted in centers comes out with loose crumbs attached.Cool in pans for 5 minutes; remove to wire racks to cool completely.

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Top Tags

Skillet S'mores Dip

Ice Cream Cookiewiches

Dark Chocolate Fudge Pops

Brownie Cupcakes

Top 4 4 de julio recipes from across the web

The most viewed 4 de julio recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Skillet S'mores Dip

Ice Cream Cookiewiches

Dark Chocolate Fudge Pops

Brownie Cupcakes

The most viewed 4 de julio recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine