DARK CHOCOLATE SEA SALT ALMOND CLUSTERS

SEA SALT DARK CHOCOLATE ALMOND CLUSTERS
http://sallysbakingaddiction.com/2016/03/01/sea-salt-dark-chocolate-almond-clusters/

These are so yummy and easy!  Kids had fun sprinkling on salt and sugar.  I mixed Dove chocolate (cut up), bittersweet choc bar and semi-sweet choc chips.  I thought they would be good with caramel drizzled on top or put some down first.  I put the cookie sheet in the fridge while I was preparing the ingredients.  Worked really well.  Loved having them in the fridge for a quick chocolate fix.

Just 4 ingredients in these addicting sweet and salty almond clusters. Toasting the almonds turns them up a notch!

Ingredients:

• 2 cups (280g) Diamond of California whole almonds
• 8 ounces (226g) semi-sweet or bittersweet chocolate, coarsely chopped1
• sea salt
• turbinado sugar (or any coarse/raw sugar)

Directions:

1. Preheat oven to 300°F (149°C). Line a large baking sheet with parchment paper or a silicone baking mat. Spread almonds out in a single layer and toast for 10-12 minutes, stirring once during that time. Set aside.
2. Melt the chocolate in a double boiler or (carefully!) use the microwave. For the microwave, place the chocolate in a medium heat-proof bowl. Melt in 30 second increments, stirring after each increment until completely melted and smooth. Alternatively, you can temper the chocolate. If tempering, do not store finished nuts in the refrigerator.
3. Stir the almonds into the chocolate, making sure to coat each one. Spoon clusters onto a lined baking sheet, as large or small as you'd like. My clusters had about 10-12 almonds each in them. Sprinkle with a little sea salt and turbinado sugar, then allow chocolate to completely set. I placed the baking sheet in the refrigerator to speed it up!
4. Store chocolate covered almonds in the refrigerator for up to 4 weeks.

DARK CHOCOLATE SEA SALT ALMONDS
http://sallysbakingaddiction.com/2015/08/24/healthier-treat-dark-chocolate-sea-salt-almonds/

These are super yummy!  I didn't have time to dip each one so I mixed them all together.  They really clumped together..not sure how to do it better.  

A chocolate treat to feel good about!

Ingredients:

• 6 ounces bittersweet or semi-sweet high quality chocolate
• 1 and 1/2 cups unsalted raw almonds, such as Diamond of California Whole Almonds
• sea salt
• turbinado sugar (or any coarse/raw sugar)

 Directions:

1. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
2. Melt the chocolate in a double boiler or (carefully!) use the microwave. For the microwave, place the chocolate in a medium heat-proof bowl. Melt in 30 second increments, stirring after each increment until completely melted and smooth. Alternatively, you can temper the chocolate. If tempering, do not store finished nuts in the refrigerator.
3. Stir the almonds into the chocolate, making sure to coat each one. Using a dipping tool or a fork, lift the almonds out of the chocolate one by one or only a couple at a time (you don't want them all sticking together!), gently tap the tool/fork against the side of the bowl to release excess chocolate, and place onto prepared baking sheet. Repeat with remaining almonds.
4. Sprinkle almonds with a little sea salt and turbinado sugar, then allow chocolate to completely set. I placed the baking sheet in the refrigerator to speed it up!
5. Store chocolate covered almonds in the refrigerator for up to 4 weeks.

Additional Notes:

For extra flavor, try toasting the almonds first! Simply spread them out onto a large baking sheet and bake for 10-12 minutes at 300°F (149°C). Allow to slightly cool before coating with chocolate.

CHOCOLATE POKE CAKE

CHOCOLATE POKE CAKE
We had this for Scott's birthday 2015.  I let the pudding sit too long and was too thick to go into holes.  It was still super yummy with it at the top. I thought the frosting would be too sweet but it all went well together and wasn't too sweet.  But there was lots of sugar...think next time I might try reducing it some.  Went really well with vanilla ice cream (Fred Meyer crushed vanilla bean - yum!)

Saw this on facebook; http;//www.spendwithpennies.com/chocolate-poke-cake

Cake
1 3/4 cup flour
1 3/4 cup sugar
3/4 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
2 eggs 
1 cup hot chocolate, cooled
1 T lemon juice
1 cup milk
1/2 cup vegetable oil
1/2 tsp vanilla

Chocolate Pudding Layer
2/3 cup sugar
1/3 cup cocoa
3 T cornstarch
pinch of salt
2 1/4 cup milk
1 T butter


Frosting
1/3 cup milk
1/3 cup butter, softened
1 1/4 cup sugar
1 cup semi-sweet chocolate chips

Cake
Preheat oven to 350.  Grease and flour a 9x13.  Combine milk & lemon juice and set aside.  Combine flour, sugar, cocoa, baking soda & baking powder in a large bowl.  Add eggs, hot chocolate, soured milk, oil and vanilla.  Beat medium speed for 2 minutes. Pour into 9x13.  Bake 30-40 minutes or until toothpick comes out clean.  Don't overcook.  Start checking at 30 minutes.  Pour warm pudding over warm cake.  Tap the pan allowing the pudding to seep into the cake.  Cover and refrigerate for 4 hours or overnight. (Frost after slightly cooled - about 30 minutes)

Chocolate Pudding
In a saucepan combine sugar, cocoa powder, cornstarch and salt, mix well.  Add in cold milk, stir until combined.  Turn heat to medium high stirring constantly until mixture comes to a boil.  Allow to boil for 1 minute while stirring, remove from heat and stir in butter.  Allow to cool for 5 minutes stirring occasionally so a skin doesn't form on the top.

Poured Frosting
In a saucepan, combine milk, butter & sugar over medium high heat.  Bring to a rolling boil and allow to boil 45 seconds.  Remove from heat and add chocolate chips.  Whisk until smooth and shiny and immediately pour over the cake.  Refrigerate until set.

CHOCOLATE CHOCOLATE WHITE CHOCOLATE CHIP COOKIES

CHOCOLATE CHOCOLATE WHITE CHOCOLATE CHIP COOKIES
by Ree | The Pioneer Woman on May 12, 2013 in Cookies, Desserts
http://tastykitchen.com/recipes/desserts/chocolate-chocolate-white-chocolate-chip-cookies/

These are so yummy!  They cooked flat - maybe it was our oven?(cooks really weird right now).  Maybe next time try chilling dough.  Took to Daniel's graduation BBQ (July 2014).

Dark chocolate cookies filled with semi-sweet and white chocolate chips. So rich and yummy, and must be eaten with a glass of cold milk!

Ingredients
2-½ sticks Butter, Softened (cut up and let sit at room temp for 30 min)
2 cups Sugar
2 whole Eggs - room temp (can put in warm water for 10 min)
3 teaspoons Vanilla Extract
2 cups Flour
¾ cups Cocoa Powder
1-½ teaspoon Baking Soda
1 teaspoon Salt
1-½ cup Good Quality Semi-sweet Chocolate Chips
2 cups Good Quality White Chocolate Chips

Preheat oven to 350°F.

Using a mixer, cream butter and sugar until fluffy, scraping the sides once.

Add eggs one at a time, mixing after each addition. Mix in vanilla.

Sift together dry ingredients, then add in batches to the mixer, mixing until just combined after each addition.

Gently blend in chocolate chips and white chocolate chips.

Using a cookie scoop, add 1 tablespoon portions to baking sheet. Dot the top of each cookie with 3 white chocolate chips if you’d like them to really show up on top (or M&M’s instead of white choc chips). Bake for 9 to 11 minutes or until cookies are barely done but still soft and chewy.

Let cool on a baking rack. Yummy!

CHOCOLATE SWIRLED PUMPKIN ZUCCHINI BREAD

CHOCOLATE SWIRLED PUMPKIN ZUCCHINI BREAD
http://sweettreatsmore.com/2013/09/chocolate-swirled-pumpkin-zucchini-bread/
I didn't like this as much as I thought I would.  It could be just because I am burned out on zucchini bread.  I have made it a lot lately.  I did like it more once it was cold.  Jackson wanted me to make it without the chocolate.  Made another batch but did muffins instead of bread.  Turned out good and was good without chocolate.

Ingredients

1. 3 cups flour
2. 1 1/2 tbs pumpkin pie spice
3. 1 tsp salt
4. 1 tsp baking soda
5. 1 tsp baking powder
6. 3 eggs
7. 2 1/4 cups sugar
8. 1/2 cup applesauce
9. 1/2 cup canned pumpkin
10. 1 tbsp vanilla extract
11. 2 1/2 cup shredded zucchini
12. 3/4 cup semisweet chocolate chips

Instructions

1. Preheat oven to 350. Grease two 8X8 inch bread pans and set aside.
2. In a bowl whisk together flour, salt, pumpkin pie spice, baking soda, and baking powder and set aside.
3. In the bowl of stand mixer, beat eggs, sugar, applesauce, vanilla, and canned pumpkin together until smooth. Slowly beat dry ingredients into wet ingredients until combined. Squeeze the zucchini to get rid of extra moisture. Stir in shredded zucchini.
4. Melt chocolate chips in the microwave, stirring in 15 second intervals until smooth.
5. Pour 1/4 of the batter into each of the bread pans. Spoon a few tablespoons of melted chocolate over the batter and swirl into the batter with a toothpick. Pour the remaining batter into the two pans, spoon more chocolate over the batter and swirl in again.
6. Bake at 350 for about 35-50 minutes or until a toothpick inserted comes out clean.

Adapted from slightly from AllRecipes

SLOW COOKER HOT FUDGE PEANUT BUTTER PUDDING CAKE

SLOW COOKER HOT FUDGE PEANUT BUTTER PUDDING CAKE 
I don't normally like this kind of dessert, but YUM!  Really rich so ice cream is a must with it.  Loved how easy it was to prepare and it didn't heat up the kitchen.
http://www.melskitchencafe.com/2010/09/slow-cooker-hot-fudge-peanut-butter-pudding-cake.html

Slow Cooker Hot Fudge Peanut Butter Pudding Cake

YIELD: SERVES 6

INGREDIENTS

Cake:
• 1 cup all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• ½ cup sugar
• 1 ½ teaspoons baking powder
• 1/8 teaspoon salt
• ½ cup milk
• 2 tablespoons canola oil
• 1 tablespoon vanilla extract
• ½ cup smooth or chunky peanut butter
• ½ cup semisweet chocolate chips
Topping:
• 3 tablespoons unsweetened cocoa powder
• ¾ cup sugar
• 1 ½ cups boiling water
• Vanilla ice cream for serving

DIRECTIONS

1. Coat a medium round or oval slow cooker with nonstick cooking spray.
2. In a medium size bowl, whisk together the flour, cocoa, sugar, baking powder, and salt. Make a well in the center, add the milk, oil, and vanilla, and stir in widening circles, gradually incorporating the dry ingredients, until you have a smooth batter. Stir in the peanut butter. The batter will be thick. Stir in the chocolate chips. Spread evenly in the crockpot.
3. To make the topping, in another medium-size bowl, combine the cocoa, and sugar; pour in the boiling water and whisk until smooth. Gently pour over the batter in the cooker; DO NOT STIR. Cover and cook on HIGH until puffed and the top layer is set, 2 to 2 ½ hours.
4. Turn off the cooker and let it stand, covered for 30 minutes before serving.
5. Serve with vanilla ice cream.

PINTEREST CHOCOLATE CHIP COOKIES

Paradise Bakery Chocolate Chip Cookie  
These were super yummy!  Did one round stoneware full of cookies and then did a big pizza cookie with the rest.  Turned out great! Father's Day 2013.

1 cup butter
1 cup sugar
1/2 cup brown sugar
2 eggs
2 teaspoons vanilla
2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 12 ounce bag semi-sweet chocolate chips 

Preheat oven to 375, cream together butter and sugar, beat in eggs and vanilla. In a separate bowl, combine flour, salt, and baking soda. Gradually beat into butter/sugar mixture, add chocolate chips and stir in. Spoon onto ungreased cookie sheet. BEST COOKIES EVER!

ALMOST TOO MUCH CHOCOLATE CAKE

ALMOST TOO MUCH CHOCOLATE CAKE
Got this recipe from Luann who got it from Chad's mom.  We made this for Abagail's 5th birthday (instead of nuts at the top we did a 5 out of M&M's) Lisa had made it a couple of times and told us how yummy it is.  I didn't have a 2nd piece, but Jackson said the next day that it was even better.  One thing that is good is you can make the cake and frosting ahead of time.

First, bake the cake
Cake Recipe
18.25 ounce) package devil’s food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup water
1.5 cups semisweet chocolate chips

Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the cake and pudding mix, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into 2 well greased 8 inch pans (I put parchament paper on bottom and used 9" pan)
Bake for 50 to 55 minutes, until a toothpick comes out clean.  Cool cake thoroughly in pan at least half an hour before putting on a cooling rack.  
 **This cake can be made gluten free using Pamela’s gluten free Chocolate cake mix.

Second, make the Chocolate buttercream  
This makes a lot - could probably use it for 2 cakes (or I thought it would be fun to make sometime by cutting the cakes in two and making 4 layers) 
1 cup vegetable shortening
3-4 Tlb milk
½ cup unsweetened coco powder
½ tsp clear vanilla extract (buy it by the cake decorating supplies, wilton makes it)
1 lb powder sugar
Mix all ingredients with mixer until smooth.

Third, add buttercream between the 2 cake layers-

Fourth, make ganache

2 tablespoons corn syrup (not sure if you really need this)
6 ounces heavy cream
12 ounces dark chocolate, chopped into small pieces
1/2 teaspoon vanilla extract

I didn't do it like stated but made it how I have made genache in the past.  Put heavy cream in bowl until simmer (see steam). Take off heat and add chocolate.  Let is sit for 3-5 minutes then stir with a whisk until all melted.  In a small bowl on top of a double boiler, combine the corn syrup, chocolate and heavy cream. Let melt and combine while whisking often. Remove from heat and add vanilla.
Let the ganache cool for a few minutes.

Fifth, pour the ganache over the top of the cake letting it drip down the sides. Take a spatula and spread the ganache over the parts not covered.
Pipe buttercream stars on the rim of the top.
Add Almonds. Take raw sliced almonds and place them over medium heat in a sautee pan. Keep them moving by wiggling the pan until they get lightly golden. Remove from heat and alow to cool. Sprinkle them on top of your cake

WHOLE WHEAT DOUBLE CHOCOLATE MINT COOKIES

Santa cookies Christmas 2012.  Yum!  Yum!  Use Nestle mint/dark chocolate chips and semi sweet.  It was a lot of chocolate chips.  Could do 2 cups if wanted.  Next time would like to try replacing some of the butter with greek yogurt.

100% Whole Wheat, Double Chocolate Mint Chip Cookies

 

Print

Prep time

20 mins

Cook time

10 mins

Total time

30 mins

 

Author: Heidi @ Food Doodles

Yield: 3 dozen

Ingredients

• ¾ C softened salted butter
• 1½ C sucanat or palm sugar(or brown sugar)
• ½ tsp peppermint extract
• 1½ tsp vanilla extract
• 2 large eggs
• ⅔ C unsweetened cocoa powder
• 2 C white whole wheat flour(or whole wheat pastry flour)
• 1 tbsp cornstarch
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp fine sea salt
• 3 C mint chocolate chips

 

See Italian Dinner Recipes!

 

Instructions

1. Preheat oven to 350 degrees. Prepare baking sheets with parchment paper or silicone baking mats.
2. Cream the butter and sugar together. Add the extracts and eggs and beat well.
3. In a separate bowl mix the cocoa powder with the flour, cornstarch, baking soda, baking powder and salt.
4. Add the dry ingredients to the butter mixture and mix well. Add the chocolate chips and mix until combined.
5. Scoop rounded tablespoonfuls 2″ apart onto the prepared baking sheets. Place baking sheets in the fridge and chill 45 minutes – 1 hour until the dough is completely chilled.
6. Place chilled dough in the oven and bake for 9-11 minutes or until the bottoms look slightly darker. Remove from the oven and let cool 10 minutes on the baking sheet before transferring to a baking sheet to cool completely.

Notes

I used semisweet mint chocolate chips, but feel free to sub in all semisweet chips of a mix of semisweet chocolate chips and mint chips or whatever you’d like!   

HOT CHOCOLATE BROWNIES

HOT CHOCOLATE BROWNIES
These are really, really good and very rich!!

1/2 cup unsalted butter
2/3 cup half & half or heavy cream (heated in microwave for 30 seconds)
2T hot chocolate mix
1 cup all-purpose flour
1/2 cup Hershey's Dark unsweetened cocoa powder
1/2 teaspoon salt (scant)
1 cup granulated sugar
1/2 cup firmly packed brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract

Ganache:
1/4 cup heavy cream
1/2 tablespoon unsalted butter
1/4 teaspoon vanilla extract
2/3 cup semi-sweet chocolate chips

Preheat oven to 350 degrees F. Line an 8x8-inch square baking pan (or 11x7) with foil, and spray foil with non-stick cooking spray.

Melt the butter in a small saucepan over medium heat. Cook the butter, stirring freguently, for 6-8 minutes, or unti light golden brown. Stir in half and half and hot chocolate mix.  Stir until well combined.  Remove from heat. 

In a medium-sized bowl, sift together flour, cocoa powder, and salt.
In a large bowl, combine sugars, egg, and vanilla, and beat together, using an electric mixer on high speed, for 2 minutes.
Reduce mixer speed to low, and gradually add melted butter mixture, and beat 1 additional minute. Gradually beat in flour, until just combined. 

Spread batter into pan, and bake at 350 degrees F, for 35-40 minutes, or until a toothpick inserted comes out with a few moist crumbs attached. Cool on a wire rack, or do what I did: Cool pan in an ice-water bath; when cool, freeze the pan for an hour or two in the freezer. I think this process gives brownies a better texture.

To make the ganache, heat the cream and butter in a small saucepan over medium heat, until hot, but not boiling. Remove pan from heat and stir in vanilla and chocolate chips, until well combined and smooth. Pour the ganache over the top of the cooled brownies. Freeze or chill, until set, before slicing.

Yield: 12 brownies

CHOCOLATE FROSTING

CREAMY CHOCOLATE FROSTING
Best ever! Yum! Yum!

2 1/2 sticks (10 oz) unsalted butter, at room temperature
1 cup powdered sugar
3/4 cup cocoa
pinch of fine salt
1/2 cup light corn syrup
1/2 vanilla bean, seeds scraped
7 oz semisweet chocolate, melted and cooled
1 tsp hot chocolate

Add the butter, sugar, cocoa and salt to food processor.  Process until smooth, scraping the sides of the bowl once or twice, about 30 seconds. Add the corn syrup and vanilla seeds and process until combined,a bout 10 seconds.  Scrape the sides of the bowl one more time, and then drizzle in the chocolate and hot chocolate.  Pulse until the frosting is creamy, about 15 seconds.  Makes about 3 cups.

MEXICAN HOT CHOCOLATE FROSTING
This is really tasty!  I only used 1/2 tsp chili powder but I think it would be good and not too spicy with 1 tsp.  Would like to try cupcake recipe sometime to go with it.
http://www.foodnetwork.com/recipes/simply-delicioso-with-ingrid-hoffmann/double-feature-cupcakes-with-mexican-hot-chocolate-frosting-recipe/index.html

1 (8-ounce) package cream cheese, at room temperature
1/2 cup (1 stick) unsalted butter, at room temperature
1 teaspoon chili powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 teaspoon vanilla extract
3 cups confectioners' sugar, sifted
3 ounces unsweetened chocolate, melted

Beat cream cheese and butter together thoroughly. Add the chili power and cinnamon, mixing to incorporate. Add the salt, vanilla, and confectioners' sugar. Finally, mix in the melted chocolate and blend thoroughly until smooth. If additional thickening is needed, add more sifted confectioners' sugar, a little at a time, until a spreadable consistency is reached.

CHOCOLATE CHEESECAKE WITH GANACHE

CHOCOLATE CHEESECAKE WITH GANACHE
Love!  It is better cold.  TAKES ALL DAY!  SET STUFF OUT!!!

For the crust:

• 1 1/2 cups graham cracker crumbs (10 crackers)
• 5 tablespoons unsalted butter, melted
• 1 teaspoon ground cinnamon

For the filling:

• 5 ounces bittersweet chocolate
• 1 tablespoon instant espresso coffee (used hot chocolate)
• 1 3/4 pounds cream cheese, at room temperature
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon almond extract
• 1/2 teaspoon kosher salt
• 3 extra-large eggs, at room temperature
• 1/2 cup sour cream, at room temperature

For the ganache: (I used Candace's instead of this - and poured on top)

• 1/4 pound semi-sweet chocolate, finely chopped
• 1/4 cup heavy cream

Directions

Preheat the oven to 350 degrees F.

To make the crust:

Place the graham cracker crumbs, melted butter and cinnamon in a food processor fitted with a steel blade and pulse until combined. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan. Bake for 12 minutes. Cool to room temperature.

Meanwhile, chop the bittersweet chocolate and place it in a heat-proof bowl set over a pan of simmering water. Add the espresso and stir until just melted. Set aside until cooled to room temperature.

To make the filling:

Cream the cream cheese, sugar, cornstarch, vanilla and almond extracts and salt in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy. Reduce the speed of the mixer to medium and add the eggs, 1 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, and the cooled chocolate mixture. Mix thoroughly and pour into the cooled crust.

Bake for 1 hour. Turn the oven off and allow the cake to sit in the oven with the door opened wide for 1 1/2 hours. Take the cake out of the oven and allow it to sit at room temperature, until completely cooled.

For the ganache:

Finely chop the semisweet chocolate and place it in a heat-proof bowl set over a pan of simmering water. Add the cream and stir until just melted. Set aside until cooled to room temperature.

Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving. Drizzle the ganache over the top of the cheesecake.

BROWNIE ICE CREAM SQUARES

Did this for St. Patrick's Day 2012. This took a little time to prepare, but so worth it. Everyone liked it. The brownie was really hard on the bottom. Next time I might try cake brownies or brownies that has on the box for a 9x13. I also didn't add the oreos (not going to pay $4+ for them). Instead I added the whole 1/2 gallon of ice cream and doubled the genache (did it Candace's way). I also forgot to get the Cool Whip so used Dreamwhip. Worked fine. Any kind of ice cream would be good (strawberry, peppermint or eggnog are ones we want to try). Next time I am going to take all of it out of the 9x13 and cut the whole thing up and then any left over wrap in individual squares and put in freezer.

http://www.ourbestbites.com/2012/03/mint-chip-ice-cream-brownie-squares/

Mint-Chip Brownie Ice Cream Squares

Recipe by ourbestbites.com

Ingredients
1 box brownie mix, baked in 9×13 inch pan (check sizes on back of box)
1 1/2 quart mint chip ice cream
1 cup dark or semisweet chocolate chips
1/2 cup cream (heavy or regular)
1/4-1/2 teaspoon McCormick pure peppermint extract
15-20 oreo cookies
1 8-ounce container whipped topping
optional: McCormick green food coloring, shaved or curled chocolate or sprinkles

Instructions
Line a 9×13 inch pan with foil and let foil extend at least 1 inch over edges of pan. Bake brownies according to package instructions. Cool completely and place in freezer to chill. Soften ice cream until you can easily stir it with a spoon. Gently spread in an even layer over brownies. Place pan in freezer to chill. Place chocolate chips in a bowl. Heat cream in microwave until hot and bubbly. Pour over chocolate and cover bowl with plastic wrap. Let sit 5 minutes and then whisk until smooth. Whisk in peppermint extract and let chocolate mixture cool to close to room temperature. Drizzle in an even layer over ice cream layer in pan. Sprinkle crushed cookies evenly over chocolate and lightly press in with your hands. Top with whipped topping and spread out into an even layer. If desired, sprinkle shaved or curled chocolate, or sprinkles on top. Freeze at least several hours (and up to several days, covered), until firm. When ready to serve, let sit at room temperature for about 10-15 minutes to soften. Remove dessert from pan using foil and then cut into squares.

Cupcake Version: If desired, bake 1-2 tablespoons brownie batter in cupcake liners. Once cooled and chilled, layer remaining ingredients on top. Pipe on whipped topping (color with food coloring first, if desired) and freeze until firm.