bakers bittersweet chocolate

Make these Best-Ever Chocolate Whoopie Pies for a potluck or bake sale. These whoopie pies feature devil's food cake with a creamy marshmallow filling.

Best-Ever Chocolate Whoopie Pies

pkg. (2-layer size) devil's food cake mix

pkg. (3.9 oz.) JELL-O Chocolate Fudge Flavor Instant Pudding

BAKER'S Bittersweet Chocolate, melted

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

JET-PUFFED Marshmallow Creme

tub (8 oz.) COOL WHIP Whipped Topping, thawed

Prepare cake batter as directed on package except reduce the water to 3/4 cup. Add dry pudding mix and melted chocolate; mix well. Drop 2 Tbsp. batter, 2 inches apart, into 32 mounds on baking sheets.

Bake 14 to 16 min. or until toothpick inserted in centers comes out almost clean. Cool on baking sheets 3 min. Remove to wire racks; cool completely.

Beat cream cheese and marshmallow creme in large bowl with mixer until blended. Gently stir in COOL WHIP.

Place bottom sides of 2 cookies together for each whoopie pie, spreading about 2 Tbsp. COOL WHIP mixture between cookies.

Combine the best of crunchy, salty pretzels and sweet, chocolatey brownies in these Chocolate Pretzel Cookies. Simply press a pretzel into your cookie ball before baking and pop them into the oven. Once your Chocolate Pretzel Cookies come out, enjoy the perfect combination of salty and sweet. 

Chocolate Pretzel Cookies

butter

pkg. (4 oz.) BAKER'S Bittersweet Chocolate, broken into small pieces

sugar

eggs

vanilla

flour

64 miniature pretzel twists

Microwave butter and chocolate in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Add sugar; mix well. Blend in eggs and vanilla. Stir in flour.

Heat oven to 350°F. Roll dough into 64 (1-inch) balls; place, 2 inches apart, on parchment-covered baking sheets.

Bake 10 min. or just until centers of cookies are set. (Do not overbake.) Cool on baking sheets 1 min. Gently press 1 pretzel into top of each cookie; cool additional 5 min. Transfer to wire racks; cool completely.

This Southern-inspired cake with smooth cream cheese frosting topped with walnuts and chocolate is sure to be a crowd-pleaser.

Walnut-Praline Cake with Cream Cheese Frosting

pkg. (2-layer size) white cake mix

water

butter, softened

Process 2/3 cup nuts in food processor or blender until finely ground. Prepare cake batter as directed on package; stir in ground nuts. Pour into 2 (9-inch) round pans sprayed with cooking spray.

Bake 25 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Remove cakes from pans to wire racks; cool completely.

Meanwhile, cover baking sheet with foil; spray with cooking spray. Bring granulated sugar and water to boil in small saucepan on medium-high heat; simmer on medium-low heat 5 min. or until deep golden brown, stirring occasionally. Stir in remaining nuts; spread onto prepared baking sheet. Cool completely.

Beat cream cheese and butter in large bowl with mixer until blended. Gradually add powdered sugar, beating well after each addition. Melt chocolate as directed on package; cool slightly.

Reserve 2 cups frosting. Add 2/3 of the melted chocolate to remaining frosting in bowl; beat until blended. Carefully remove nuts from foil; break into small clusters.

Cut each cake layer horizontally in half; stack on plate, spreading chocolate frosting between layers. Frost top and side of cake with reserved plain cream cheese frosting. Sprinkle nuts over top of cake. Drizzle with remaining melted chocolate.

Take dessert time up a level with this Dark Chocolate-Hazelnut Soufflé. Made with cream cheese, hazelnut-flavored liqueur, melted bittersweet chocolate and hazelnuts, this Dark Chocolate-Hazelnut Soufflé will impress all of your dinner guests.

Dark Chocolate-Hazelnut Soufflé

tub (8 oz.) PHILADELPHIA Cream Cheese Spread

Tbsp. hazelnut-flavored liqueur

Tbsp. chopped hazelnuts, toasted

Grease bottom and side of 1-qt. soufflé dish or casserole with butter; sprinkle with 1 Tbsp. sugar.

Blend eggs, cream cheese spread, remaining sugar, liqueur and chocolate in blender 30 sec. or until smooth. Blend on high speed 15 sec. Pour into soufflé dish.

Bake 40 to 45 min. or until puffed and lightly browned. Sprinkle with nuts; serve immediately.

https://www.youtube.com/watch?v=https://contenthub.kraftheinz.com/api/public/content/1937a7d794984255a208d41e812c6c35?v=857c40a7

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Best-Ever Chocolate Whoopie Pies

Chocolate Pretzel Cookies

Walnut-Praline Cake with Cream Chee...

Dark Chocolate-Hazelnut Soufflé

Top 4 bakers bittersweet chocolate recipes from across the web

The most viewed bakers bittersweet chocolate recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Best-Ever Chocolate Whoopie Pies

Chocolate Pretzel Cookies

Walnut-Praline Cake with Cream Chee...

Dark Chocolate-Hazelnut Soufflé

The most viewed bakers bittersweet chocolate recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine