Recipes With Baking Chocolate | Taste Recipes https://www.tasteofhome.com/recipes/ingredients/chocolate-cocoa/baking-chocolate/ Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips Wed, 07 May 2025 03:43:20 +0000 en-US hourly 6 https://wordpress.org/?v=6.4.2 https://www.tasteofhome.com/wp-content/uploads/2018/09/TOH_Pinterest_ProfilePhoto_RedBkg.png?resize=32,32 Recipes With Baking Chocolate | Taste Recipes https://www.tasteofhome.com/recipes/ingredients/chocolate-cocoa/baking-chocolate/ 32 32 Dubai Chocolate Cheesecake Bars https://www.tasteofhome.com/recipes/dubai-chocolate-cheesecake-bars/ Tue, 29 Apr 2025 15:13:06 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2135674

Ingredients

  • GRAHAM CRACKER CRUST:
  • 1-1/2 cups graham cracker crumbs
  • 3 tablespoons sugar
  • 6 tablespoons unsalted butter, melted
  • CHEESECAKE:
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup sugar
  • 1/4 cup pistachio cream
  • 2 tablespoons whole milk
  • 1/2 teaspoon vanilla extract
  • 1 large egg, room temperature
  • KATAIFI FILLING:
  • 3 tablespoons unsalted butter
  • 2-1/2 cups frozen shredded phyllo dough (kataifi)
  • 3/4 cup pistachio cream
  • 2 tablespoons tahini
  • GANACHE:
  • 4 ounces semisweet chocolate, chopped
  • 1/2 cup heavy whipping cream
  • Crushed pistachios, optional
Text Ingredients

Directions

  1. Preheat oven to 350°. Line an 8-in. square baking pan with parchment, letting ends extend up the sides.
  2. In a large bowl, combine graham cracker crumbs, sugar and melted butter until moistened. Press into the prepared pan. Bake until the edges begin to brown, about 10 minutes. Remove to a wire rack to cool completely.
  3. In a large bowl, beat cream cheese and sugar until smooth. Add pistachio cream, milk, and vanilla extract until incorporated. Beat in egg until just combined. Pour over the cooled crust. Bake until the center is almost set, 20-22 minutes. Remove to a wire rack to cool completely. Cover; refrigerate at least 4 hours or overnight.
  4. To make the kataifi layer, melt butter in a skillet over medium-low heat. Toast the kataifi in the butter until golden brown, 6-8 minutes; let cool.
  5. In a large bowl, stir together the toasted kataifi, pistachio cream and tahini. Spread the kataifi layer evenly over the chilled cheesecake; place back in the refrigerator.
  6. To make the ganache, place the chopped chocolate in a heat-safe bowl. In a small saucepan, heat heavy cream to a low simmer. Pour cream over the chocolate; wait 1 minute, then whisk until smooth. Pour the ganache over the kataifi layer. Cover; refrigerate at least 1 hour. Pull bars from the baking pan using sides of parchment paper; slice and serve. If desired, garnish slices with crushed pistachios.

Nutrition Facts

1 bar: 538 calories, 37g fat (16g saturated fat), 69mg cholesterol, 303mg sodium, 45g carbohydrate (23g sugars, 3g fiber), 11g protein.

]]> Devil’s Food Cake https://www.tasteofhome.com/recipes/devils-food-cake/ Wed, 26 Feb 2025 15:49:18 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2086476

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup canola oil
  • 1 cup packed brown sugar
  • 1 cup sugar
  • 3 large eggs, room temperature, lightly beaten
  • 1-1/2 teaspoons vanilla extract
  • 1/2 cup sour cream
  • 2-1/3 cups all-purpose flour
  • 3/4 cup Dutch-processed cocoa
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 1 cup brewed coffee
  • FROSTING:
  • 2 cups butter, softened
  • 3-1/2 cups confectioners' sugar
  • 1/2 cup Dutch-processed cocoa
  • 1-1/2 teaspoons vanilla extract
  • 1/8 teaspoon salt
  • 1/3 cup whole milk
Text Ingredients

Directions

  1. Preheat oven to 350°. Grease and flour two 9-in. round baking pans.
  2. In a large bowl, cream butter, oil, brown sugar and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract and sour cream. In another bowl, whisk flour, cocoa, baking powder, baking soda and salt; add to creamed mixture alternately with coffee, beating well after each addition.
  3. Transfer to prepared pans. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.
  4. For buttercream, in a large bowl, beat butter until creamy. Gradually beat in confectioners' sugar and cocoa until smooth. Add vanilla and salt. Add milk; beat until light and fluffy, about 5 minutes. Spread buttercream between layers and over top and sides of cake.

Nutrition Facts

1 slice: 682 calories, 42g fat (23g saturated fat), 117mg cholesterol, 544mg sodium, 76g carbohydrate (52g sugars, 8g fiber), 8g protein.

]]> Ding Dong Cake https://www.tasteofhome.com/recipes/ding-dong-cake/ Fri, 21 Feb 2025 05:53:48 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2085329

Ingredients

  • CAKE:
  • 3/4 cup butter, softened
  • 1-1/2 cups sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 3/4 cup sour cream
  • 2 cups all-purpose flour
  • 2/3 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • ERMINE FROSTING:
  • 1/2 cup all-purpose flour
  • 2-1/2 cups whole milk
  • 1-3/4 cups confectioners' sugar
  • 1/2 teaspoon salt
  • 1-3/4 cups butter, softened
  • 1-1/2 teaspoons vanilla extract
  • GANACHE:
  • 16 ounces semisweet chocolate, chopped
  • 1/2 cup butter, cubed
  • 1-1/2 cups heavy whipping cream
Text Ingredients

Directions

  1. Preheat oven to 350°. Line the bottoms of 2 greased 8-in. round cake pans with parchment; grease paper.
  2. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine buttermilk and sour cream. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk mixture, beating well after each addition. Pour into prepared pans. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool for 10 minutes; remove from pans to wire racks to cool completely.
  3. For frosting, in a small heavy saucepan, whisk flour and milk until smooth. Cook and stir over medium heat until thickened and bubbly, 10-12 minutes. Remove from heat. Stir in sugar and salt until dissolved; transfer to a small bowl. Press plastic wrap onto surface. Refrigerate until cold.
  4. In a large mixing bowl, beat butter until light and fluffy, about 5 minutes. Gradually beat in cooled milk mixture. Beat in vanilla. Switch to whisk attachment; continue beating on medium speed until frosting is stiff and fluffy.
  5. For ganache, in a heavy saucepan, melt chocolate and butter. Gradually add cream; heat until just warmed. Chill until slightly thickened mixture achieves spreading consistency.
  6. Using a long serrated knife, cut each cake horizontally in half. Place 1 cake layer on a serving plate. Spread frosting on top of each layer; stack to make a layer cake, ending with a cake layer. Spread ganache over top and sides of cake. Slice and serve.

Nutrition Facts

1 piece: 807 calories, 57g fat (35g saturated fat), 141mg cholesterol, 524mg sodium, 69g carbohydrate (48g sugars, 3g fiber), 8g protein.

]]> Cacao Powder Hot Chocolate https://www.tasteofhome.com/recipes/cacao-powder-hot-chocolate/ Mon, 17 Feb 2025 22:23:54 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2087181

Ingredients

  • 1-1/2 cups 2% milk
  • 2 tablespoons raw cacao powder
  • 3 tablespoons maple syrup or honey
  • 1 teaspoon vanilla extract
  • Miniature marshmallows, optional
Text Ingredients

Directions

  1. In a small saucepan, heat milk and cacao powder over medium heat just until mixture comes to a simmer, stirring constantly. Remove from heat; stir in honey or maple syrup and vanilla extract until smooth. Pour into 2 mugs. If desired, garnish with marshmallows.

Nutrition Facts

1 serving: 208 calories, 4g fat (2g saturated fat), 15mg cholesterol, 87mg sodium, 38g carbohydrate (35g sugars, 1g fiber), 7g protein.

]]> Gluten-Free Brownies https://www.tasteofhome.com/recipes/gluten-free-brownies-2/ Thu, 13 Feb 2025 22:07:37 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2082247

Ingredients

  • 3/4 cup gluten-free all-purpose baking flour (without xanthan gum)
  • 1/3 cup baking cocoa
  • 1/2 teaspoon salt
  • 1/2 cup sugar
  • 7 tablespoons canola oil
  • 2 large eggs, room temperature
  • 1/2 teaspoon vanilla extract
  • 1/2 cup semisweet chocolate chips
Text Ingredients

Directions

  1. Preheat oven to 350°. In a small bowl, stir together flour, baking cocoa and salt. In a large bowl, beat sugar, oil and eggs until fluffy; beat in vanilla. Stir in dry ingredients; fold in chocolate chips.
  2. Transfer batter to a greased 8-in. square baking dish. Bake 18-20 minutes. Cool completely; cut into squares.

Nutrition Facts

1 serving: 250 calories, 15g fat (3g saturated fat), 41mg cholesterol, 148mg sodium, 27g carbohydrate (16g sugars, 1g fiber), 3g protein.

]]> Oreo Hot Chocolate https://www.tasteofhome.com/recipes/copycat-dunkin-oreo-hot-chocolate/ Thu, 30 Jan 2025 06:50:33 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2108969

Ingredients

  • 4 Oreo cookies
  • 2 cups whole milk
  • 2 tablespoons sugar
  • 2 tablespoons baking cocoa
  • Whipped cream and Oreo cookie crumbles, for garnish
Text Ingredients

Directions

  1. Separate the chocolate wafers from the creme on each Oreo cookie. Reserve creme. Crush wafers in a plastic Ziploc bag with a rolling pin or pulse in a food processor until fine crumbs are formed. Set both cookie crumbs and creme aside.
  2. Place milk, sugar, baking cocoa, Oreo crumbs and creme in a small saucepan and heat over medium. Whisk until cookie crumbs and creme have dissolved and mixture is heated through.
  3. Pour hot chocolate into two mugs. Top with whipped cream and Oreo crumbles. Serve immediately.

Nutrition Facts

1 serving: 319 calories, 13g fat (6g saturated fat), 24mg cholesterol, 195mg sodium, 44g carbohydrate (34g sugars, 2g fiber), 9g protein.

]]> Copycat Domino’s Cookie Brownies https://www.tasteofhome.com/recipes/copycat-dominos-cookie-brownies/ Fri, 24 Jan 2025 06:50:08 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2106585

Ingredients

  • COOKIE LAYER:
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup unsalted butter, softened (8 tablespoons)
  • 1 cup packed brown sugar
  • 1/3 cup sugar
  • 2 teaspoons vanilla extract
  • 1 large egg, room temperature
  • 1/2 cup semisweet chocolate chips
  • BROWNIE LAYER:
  • 12 ounces bittersweet chocolate, chopped
  • 1 cup sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup canola oil
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
Text Ingredients

Directions

  1. Preheat oven to 350°. Grease and line a 9-inch square pan with parchment paper.
  2. To prepare the cookie layer, in a medium bowl, whisk flour, baking soda and salt; set aside.
  3. In the bowl of a stand mixer fitted with a paddle attachment, cream butter, brown sugar and sugar until fluffy and lightened in color, about 5 minutes. Beat in egg and vanilla extract.
  4. To the wet ingredients, add the flour mixture; stir until just combined. Fold in the chocolate chips. Cover the dough with plastic wrap; chill until ready to use.
  5. To prepare the brownie layer, fill the bottom of a double boiler with a few inches of water; bring to a low simmer. To the top of the double boiler, add chopped chocolate, brown sugar, sugar and oil. Stir occasionally until the chocolate is melted and the sugars have mostly dissolved. Remove from heat. Beat in eggs, one at a time, until the batter is smooth and glossy; beat in vanilla extract.
  6. In a small bowl, whisk flour, baking soda and salt. Add the dry ingredients to the wet ingredients and stir just until the flour is moistened and no dry patches remain. Transfer brownie batter to the prepared baking pan and spread it into an even layer.
  7. Remove cookie dough from the refrigerator; divide it into nine equal portions. Roll into a ball and flatter each into a round disc. Arrange the cookie dough pieces on top of the brownie batter as a 3x3 grid.
  8. Bake 24-26 minutes or until brownies are set and the cookie layer appears lightly golden. A toothpick should come out almost clean when inserted into the center. Let cool completely before slicing into squares.

Nutrition Facts

1 brownie.: 524 calories, 23g fat (10g saturated fat), 62mg cholesterol, 365mg sodium, 72g carbohydrate (46g sugars, 4g fiber), 6g protein.

]]> Copycat Marshall Field’s Chocolate Cookies https://www.tasteofhome.com/recipes/copycat-marshall-fields-chocolate-cookies/ Sun, 19 Jan 2025 06:49:30 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2105078

Ingredients

  • COOKIES:
  • 5 tablespoons butter, softened
  • 1 cup packed brown sugar
  • 1 tablespoon light corn syrup
  • 3 ounces bittersweet chocolate, melted
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1-1/3 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 2 tablespoons baking cocoa
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk
  • 1/2 cup chopped pecans
  • FROSTING:
  • 1-1/2 cups confectioners' sugar
  • 1/4 cup baking cocoa
  • 1 tablespoon butter, softened
  • 3 tablespoons boiling water
Text Ingredients

Directions

  1. Preheat oven to 350°. Line two 15x10x1-in. baking sheets with parchment paper; set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, brown sugar and corn syrup until fluffy and lighter in color, about 5 minutes. Beat in melted chocolate, vanilla extract and egg until fully blended.
  3. In a separate bowl, whisk together the flour, salt and baking powder. Gradually alternate adding flour mixture and buttermilk to the wet ingredients; mix until the flour disappears and no dry clumps remain. Gently fold in pecans; cover and chill the dough for 30 minutes.
  4. Spoon dough onto prepared baking sheets in 2-1/2 tablespoon scoopfuls, leaving 2 in. between cookies. Bake 11-12 minutes or until the center of the cookies appear set and edges are firm. Remove promptly; let cool 5 minutes before transferring to a wire rack to cool completely.
  5. Mix confectioners’ sugar and cocoa powder in a large bowl. Add butter and 2 tablespoons boiling water; whisk until smooth. If frosting is too thick, add 1 additional tablespoon boiling water; frosting should be the consistency of a thick glaze that’s spreadable with a knife.
  6. Once cookies are cool, spread a generous layer of frosting onto each cookie. Serve.

Nutrition Facts

1 cookie: 390 calories, 15g fat (7g saturated fat), 37mg cholesterol, 247mg sodium, 62g carbohydrate (44g sugars, 3g fiber), 5g protein.

]]> Chocolate Oat Bars https://www.tasteofhome.com/recipes/chocolate-oat-bars/ Fri, 17 Jan 2025 20:35:54 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098480

Ingredients

  • 1 cup plus 2 tablespoons butter, softened, divided
  • 2 cups packed brown sugar
  • 2 large eggs, room temperature
  • 4 teaspoons vanilla extract, divided
  • 3 cups old-fashioned oats
  • 2-1/2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt, divided
  • 1 can (14 ounces) sweetened condensed milk
  • 2 cups semisweet chocolate chips
  • 1 cup chopped pecans
Text Ingredients

Directions

  1. In a large bowl, cream 1 cup butter and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs and 2 teaspoons vanilla. Combine the oats, flour, baking soda and 1/2 teaspoon salt; gradually add to creamed mixture and mix well. Set aside.
  2. In a large heavy saucepan over low heat, combine the condensed milk, chocolate chips and remaining butter and salt. Cook and stir until smooth. Add the nuts and remaining vanilla. Press 4 cups oat mixture into an ungreased 13x9-in. baking pan; spread with chocolate mixture. Sprinkle with remaining oat mixture.
  3. Bake at 350° for 30-35 minutes. Cool completely on a wire rack. Cut into bars.

Nutrition Facts

1 bar: 391 calories, 19g fat (9g saturated fat), 46mg cholesterol, 210mg sodium, 53g carbohydrate (35g sugars, 3g fiber), 6g protein.

]]> Chocolate Comfort Cake https://www.tasteofhome.com/recipes/chocolate-comfort-cake/ Fri, 17 Jan 2025 20:31:37 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098927

Ingredients

  • 1 package dark chocolate cake mix (regular size)
  • 1 package (3.9 ounces) instant chocolate pudding mix
  • 4 large eggs, room temperature
  • 1 cup sour cream
  • 3/4 cup canola oil
  • 3/4 cup brewed coffee
  • 1/2 cup sugar
  • 6 tablespoons unsalted butter
  • 4 ounces semisweet chocolate, chopped
  • 2 ounces unsweetened chocolate, chopped
Text Ingredients

Directions

  1. In a large bowl, combine the first 7 ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
  2. Pour into a well-greased 10-in. fluted tube pan. Bake at 350° until a toothpick inserted near the center comes out clean, 50-55 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  3. In top of a double boiler, melt butter and chocolate. Stir occasionally until mixture is glossy and smooth. Drizzle over cake.

Test Kitchen tips
  • The coffee brings out the delicious chocolate flavor. So even if you're not a coffee fan, don't be tempted to skip it.
  • If you like a thicker frosting instead of a chocolate glaze, reduce the amount of butter by half.

    • Nutrition Facts

    1 slice: 541 calories, 32g fat (12g saturated fat), 82mg cholesterol, 459mg sodium, 61g carbohydrate (36g sugars, 3g fiber), 6g protein.

    ]]>         Chocolate Malt Cheesecake https://www.tasteofhome.com/recipes/chocolate-malt-cheesecake/ Fri, 17 Jan 2025 20:28:21 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098723

    Ingredients

    • 1 cup graham cracker crumbs (about 16 squares)
    • 1/4 cup sugar
    • 1/3 cup butter, melted
    • FILLING:
    • 3 packages (8 ounces each) cream cheese, softened
    • 1 can (14 ounces) sweetened condensed milk
    • 3/4 cup chocolate malted milk powder
    • 4 large eggs, room temperature, lightly beaten
    • 1 cup semisweet chocolate chips, melted and cooled
    • 1 teaspoon vanilla extract
    • Confectioners' sugar, optional
    Text Ingredients

    Directions

    1. Preheat oven to 325°. Combine the cracker crumbs, sugar and butter. Press onto the bottom of a greased 9-in. springform pan.
    2. In a large bowl, beat cream cheese and milk until smooth. Add malt powder; beat well. Add eggs; beat on low speed just until combined. Stir in the melted chocolate and vanilla just until blended. Pour over crust. Place pan on a baking sheet.
    3. Bake until center is almost set, 60-65 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
    4. Remove rim of pan. Sprinkle with confectioners' sugar if desired. Refrigerate leftovers.

    Nutrition Facts

    1 piece: 369 calories, 19g fat (11g saturated fat), 101mg cholesterol, 291mg sodium, 47g carbohydrate (35g sugars, 1g fiber), 7g protein.

    ]]>         Double Chocolate Almond Cheesecake https://www.tasteofhome.com/recipes/double-chocolate-almond-cheesecake/ Fri, 17 Jan 2025 20:28:16 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098719

    Ingredients

    • CRUST:
    • 1 package (9 ounces) chocolate wafer cookies, crushed (about 2 cups)
    • 1/4 cup sugar
    • 1/4 teaspoon ground cinnamon
    • 1/4 cup butter, melted
    • FILLING:
    • 2 packages (8 ounces each) cream cheese, softened
    • 1 cup sugar
    • 1 cup sour cream
    • 8 ounces semisweet chocolate, melted and cooled
    • 1/2 teaspoon almond extract
    • 2 large eggs, room temperature, lightly beaten
    • TOPPING:
    • 1 cup sour cream
    • 1/4 teaspoon baking cocoa
    • 2 tablespoons sugar
    • 1/2 teaspoon almond extract
    • Sliced almonds, toasted, optional
    Text Ingredients

    Directions

    1. In a small bowl, combine crust ingredients; reserve 2 tablespoons for garnish. Press remaining crumbs evenly onto the bottom and 2 in. up the side of a 9-in. springform pan. Chill.
    2. For filling, in a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, chocolate and extract. Add eggs; beat on low speed just until combined. Pour into crust.
    3. Place pan on a baking sheet. Bake at 350° for 40 minutes (filling will not be set). Remove from oven and let stand for 5 minutes.
    4. Meanwhile, combine topping ingredients. Gently spread over filling. Sprinkle with reserved crumbs. Bake 10 minutes longer.
    5. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Garnish with sliced, toasted almonds if desired.

    Nutrition Facts

    1 piece: 315 calories, 19g fat (11g saturated fat), 78mg cholesterol, 215mg sodium, 31g carbohydrate (19g sugars, 1g fiber), 4g protein.

    ]]>         Mole New Mexican Wedding Cookies https://www.tasteofhome.com/recipes/mole-new-mexican-wedding-cookies/ Fri, 17 Jan 2025 20:26:48 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099310

    Ingredients

    • 1/2 cup butter, softened
    • 3/4 cup confectioners' sugar, divided
    • 1 teaspoon vanilla extract
    • 1 cup all-purpose flour
    • 1/2 cup ground pecans
    • 1 teaspoon chili powder
    • 1/4 teaspoon ground cinnamon
    • 1/4 teaspoon ground cloves
    • 1/4 teaspoon ground allspice
    • 1/2 cup miniature semisweet chocolate chips
    Text Ingredients

    Directions

    1. Preheat oven to 350°. Cream butter and 1/3 cup confectioners' sugar until light and fluffy; beat in vanilla. In another bowl, whisk together the next 6 ingredients. Gradually beat into creamed mixture. Fold in chocolate chips.
    2. Shape dough into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Bake until bottoms are lightly browned, 12-15 minutes. Remove from pans to wire racks to cool 5 minutes. Roll in remaining confectioners' sugar. Cool completely.

    Nutrition Facts

    1 cookie: 81 calories, 5g fat (3g saturated fat), 8mg cholesterol, 27mg sodium, 8g carbohydrate (5g sugars, 1g fiber), 1g protein.

    ]]>         Vanilla White Chocolate Mousse https://www.tasteofhome.com/recipes/vanilla-white-chocolate-mousse/ Fri, 17 Jan 2025 20:25:01 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099206

    Ingredients

    • 1-1/4 cups heavy whipping cream, divided
    • 2 tablespoons sugar
    • 2 large egg yolks
    • 7 ounces white baking chocolate, chopped
    • 2 vanilla beans
    • Toasted sliced almonds, optional
    Text Ingredients

    Directions

    1. In a small saucepan, combine 1/4 cup cream and sugar; cook over medium heat until bubbles form around side of pan.
    2. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Immediately remove from heat. Stir in chocolate until smooth.
    3. Split vanilla beans lengthwise. Using the tip of a sharp knife, scrape seeds from the center into chocolate mixture; stir. Transfer to a large bowl; cool 10 minutes.
    4. In a small bowl, beat remaining 1 cup cream until soft peaks form; fold into chocolate mixture. Spoon into 4 dessert dishes. Refrigerate, covered, 1 hour before serving. If desired, sprinkle with almonds.

    Nutrition Facts

    1/2 cup: 555 calories, 43g fat (29g saturated fat), 177mg cholesterol, 60mg sodium, 41g carbohydrate (40g sugars, 0 fiber), 7g protein.

    ]]>         Mexican Chocolate Walnut-Cherry Biscotti https://www.tasteofhome.com/recipes/mexican-chocolate-walnut-cherry-biscotti/ Fri, 17 Jan 2025 20:23:37 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103606

    Ingredients

    • 2-3/4 cups all-purpose flour
    • 2 cups sugar
    • 1 cup Dutch-processed cocoa
    • 1-1/2 teaspoons baking soda
    • 1-1/2 teaspoons ground cinnamon
    • 1/2 teaspoon cayenne pepper
    • 6 large eggs, room temperature, divided use
    • 2 teaspoons vanilla extract
    • 1-1/2 cups chopped walnuts, toasted
    • 1 cup semisweet chocolate chips
    • 1 cup (about 6 ounces) maraschino cherries, drained and halved
    Text Ingredients

    Directions

    1. Preheat oven to 325°. Whisk the first 6 ingredients. In another bowl, whisk 5 eggs and vanilla; stir into dry ingredients. Stir in walnuts, chocolate chips and cherries. Transfer to a lightly floured surface; knead gently until dough forms (dough will be sticky).
    2. Using floured hands, divide dough into 3 portions. Shape each portion into an 8x3-in. rectangle on parchment-lined baking sheets. Beat remaining egg; brush over tops. Bake until firm to the touch, 30-35 minutes. Cool on pans on wire racks until firm, 10-15 minutes.
    3. Reduce oven setting to 300°. Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 3/4-in. slices. Place on baking sheets, cut side down. Bake until crisp, 10-12 minutes on each side. Remove from pans to wire racks to cool completely. Store in an airtight container.

    Nutrition Facts

    1 cookie: 208 calories, 8g fat (3g saturated fat), 37mg cholesterol, 78mg sodium, 33g carbohydrate (19g sugars, 4g fiber), 5g protein.

    ]]>         Yummy Cookie Bars https://www.tasteofhome.com/recipes/yummy-cookie-bars/ Fri, 17 Jan 2025 20:20:00 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103402

    Ingredients

    • 1 package white cake mix (regular size)
    • 1/2 cup canola oil
    • 2 large eggs
    • 1/2 cup butter, cubed
    • 1/2 cup milk chocolate chips
    • 1/2 cup peanut butter chips
    • 1 can (14 ounces) sweetened condensed milk
    Text Ingredients

    Directions

    1. Preheat oven to 350°. In a large bowl, combine cake mix, oil and eggs. Press half of dough into a greased 13x9-in. baking pan.
    2. In a small microwave-safe bowl, melt butter and chips; stir until smooth. Stir in milk. Pour over crust. Drop remaining dough by teaspoonfuls over the top.
    3. Bake until edges are golden brown, 25-30 minutes. Cool completely on a wire rack before cutting into bars.

    Nutrition Facts

    1 bar: 261 calories, 14g fat (5g saturated fat), 34mg cholesterol, 211mg sodium, 30g carbohydrate (22g sugars, 0 fiber), 4g protein.

    ]]>         Spiced Chocolate Molten Cakes https://www.tasteofhome.com/recipes/spiced-chocolate-molten-cakes/ Fri, 17 Jan 2025 20:19:41 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103384

    Ingredients

    • 1/4 cup butter, cubed
    • 2 ounces semisweet chocolate, chopped
    • 1-1/2 teaspoons dry red wine
    • 1/2 teaspoon vanilla extract
    • 1 large egg, room temperature
    • 2 teaspoons egg yolk, room temperature
    • 1/2 cup confectioners' sugar
    • 3 tablespoons all-purpose flour
    • 1/8 teaspoon ground ginger
    • 1/8 teaspoon ground cinnamon
    • Additional confectioners' sugar
    Text Ingredients

    Directions

    1. Preheat oven to 425°. In a microwave, melt butter and chocolate; stir until smooth. Stir in wine and vanilla.
    2. In a small bowl, beat the egg, egg yolk and confectioners' sugar until thick and lemon-colored. Beat in the flour, ginger and cinnamon until well blended. Gradually beat in butter mixture.
    3. Transfer to 2 greased 6-oz. ramekins or custard cups. Place ramekins on a baking sheet. Bake until a thermometer inserted in the center reads 160° and sides of cakes are set, 10-12 minutes.
    4. Remove from the oven and let stand for 1 minute. Run a knife around edges of ramekins; invert onto dessert plates. Dust with additional confectioners' sugar. Serve immediately.

    Nutrition Facts

    1 serving (calculated without additional confectioners' sugar): 560 calories, 36g fat (21g saturated fat), 234mg cholesterol, 200mg sodium, 56g carbohydrate (43g sugars, 2g fiber), 8g protein.

    ]]>         White Chocolate Cran-Pecan Cookies https://www.tasteofhome.com/recipes/white-chocolate-cran-pecan-cookies/ Fri, 17 Jan 2025 20:18:36 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103324

    Ingredients

    • 1/2 cup butter, softened
    • 1/2 cup sugar
    • 1/2 cup packed brown sugar
    • 1 large egg
    • 1-1/2 teaspoons vanilla extract
    • 1-1/2 cups all-purpose flour
    • 1/2 teaspoon baking soda
    • 1 cup dried cranberries
    • 3/4 cup white baking chips
    • 1/2 cup chopped pecans
    Text Ingredients

    Directions

    1. Preheat oven to 375°. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Stir in cranberries, baking chips and pecans.
    2. Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 8-10 minutes or until light brown. Remove from pans to to wire racks to cool.

    Nutrition Facts

    1 cookie: 128 calories, 6g fat (3g saturated fat), 16mg cholesterol, 50mg sodium, 18g carbohydrate (12g sugars, 1g fiber), 1g protein.

    ]]>         Chocolate Chip-Cranberry Scones https://www.tasteofhome.com/recipes/chocolate-chip-cranberry-scones/ Fri, 17 Jan 2025 20:15:41 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103157

    Ingredients

    • 2 cups all-purpose flour
    • 3 tablespoons brown sugar
    • 2 teaspoons baking powder
    • 1 teaspoon grated orange zest
    • 1/2 teaspoon salt
    • 1/2 teaspoon baking soda
    • 1/4 cup cold butter
    • 1 cup plain yogurt
    • 1 large egg yolk
    • 1/2 cup dried cranberries
    • 1/2 cup semisweet chocolate chips
    Text Ingredients

    Directions

    1. Preheat oven to 400°. In a large bowl, whisk the first six ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk yogurt and egg yolk; stir into crumb mixture just until moistened. Stir in cranberries and chocolate chips.
    2. Turn onto a floured surface; knead gently 10 times. Pat dough into an 8-in. circle. Cut into 12 wedges. Place wedges on a baking sheet coated with cooking spray. Bake 10-12 minutes or until golden brown. Serve warm.

    Nutrition Facts

    1 scone: 189 calories, 7g fat (4g saturated fat), 28mg cholesterol, 264mg sodium, 29g carbohydrate (11g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1 fat.

    ]]>         Hazelnut Chocolate Chip Pizzelle https://www.tasteofhome.com/recipes/hazelnut-chocolate-chip-pizzelle/ Fri, 17 Jan 2025 20:15:20 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103138

    Ingredients

    • 4 large eggs
    • 1 cup sugar
    • 3/4 cup butter, melted
    • 2 cups all-purpose flour
    • 1/2 cup finely chopped hazelnuts, toasted
    • 1/2 cup miniature semisweet chocolate chips
    Text Ingredients

    Directions

    1. In a large bowl, beat the eggs, sugar and butter until smooth. Gradually add flour and mix well. Fold in hazelnuts and chocolate chips.
    2. Bake in a preheated pizzelle iron according to manufacturer’s directions until golden brown. Remove to wire racks to cool. Store in an airtight container.

    Nutrition Facts

    1 cookie: 110 calories, 6g fat (3g saturated fat), 34mg cholesterol, 35mg sodium, 13g carbohydrate (7g sugars, 0 fiber), 2g protein.

    ]]>         Tiger Butter Bark Candy https://www.tasteofhome.com/recipes/tiger-butter-bark-candy/ Fri, 17 Jan 2025 20:15:15 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103134

    Ingredients

    • 1 pound white candy coating, coarsely chopped
    • 1/2 cup chunky peanut butter
    • 1/2 cup semisweet chocolate chips
    • 1/2 teaspoon shortening
    Text Ingredients

    Directions

    1. Line a 15x10x1-in. pan with parchment or waxed paper. In a microwave, melt candy coating and peanut butter; stir until smooth. Spread into prepared pan.
    2. In microwave, melt chocolate chips and shortening, stirring to blend. Drizzle over top; cut through mixtures with a knife to swirl.
    3. Refrigerate until firm. Break into pieces.

    Nutrition Facts

    1 ounce: 179 calories, 11g fat (7g saturated fat), 0 cholesterol, 32mg sodium, 20g carbohydrate (18g sugars, 1g fiber), 2g protein.

    ]]>         Chocolate Chip Cranberry Bread https://www.tasteofhome.com/recipes/chocolate-chip-cranberry-bread/ Fri, 17 Jan 2025 20:13:17 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103029

    Ingredients

    • 2 cups all-purpose flour
    • 3/4 cup sugar
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1 large egg, room temperature
    • 3/4 cup 2% milk
    • 6 tablespoons butter, melted
    • 1 cup fresh or frozen cranberries, halved
    • 1 cup miniature semisweet chocolate chips
    • STREUSEL & GLAZE:
    • 1/3 cup packed brown sugar
    • 2 tablespoons all-purpose flour
    • 1/8 teaspoon ground cinnamon
    • 2 tablespoons cold butter
    • 3/4 cup confectioners' sugar
    • 2 to 3 tablespoons 2% milk
    Text Ingredients

    Directions

    1. Preheat oven to 325°. Line bottom of a greased 9x5-in. loaf pan with parchment; grease parchment.
    2. In a large bowl, combine the flour, sugar, baking powder and salt. Whisk the egg, milk and butter; stir into dry ingredients just until moistened. Fold in cranberries and chocolate chips. Transfer to prepared pan.
    3. In a small bowl, combine the brown sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over batter. Bake until a toothpick inserted in the center comes out clean, 60-65 minutes.
    4. Cool for 10 minutes; loosen sides of bread from pan. Cool completely before removing from pan. For the glaze, mix confectioners' sugar and 2 tablespoons milk until smooth; if needed, add additional 1 tablespoon milk to reach desired consistency. Drizzle glaze over top of bread; allow to sit 10-15 minutes before slicing.

    Nutrition Facts

    1 piece: 253 calories, 10g fat (6g saturated fat), 28mg cholesterol, 193mg sodium, 41g carbohydrate (26g sugars, 1g fiber), 3g protein.

    ]]>         Chocolate Cherry Fudge https://www.tasteofhome.com/recipes/chocolate-cherry-fudge/ Fri, 17 Jan 2025 20:08:50 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2102838

    Ingredients

    • 1 can (14 ounces) sweetened condensed milk
    • 2 cups semisweet chocolate chips
    • 1/2 cup coarsely chopped almonds
    • 1/2 cup chopped candied cherries
    • 1 teaspoon almond extract
    Text Ingredients

    Directions

    1. In a microwavable bowl, combine milk and chocolate chips. Microwave on high until chips are melted and mixture is smooth when stirred, about 1 minute. Stir in almonds, cherries and extract. Spread evenly in a greased 8-in. square pan. Cover and chill until firm. Cut into squares. Store, covered, in the refrigerator.

    Chocolate Cherry Fudge Tips

    Can I use dark chocolate instead?

    You can certainly use dark chocolate chips instead. Just keep in mind that your fudge will be a bit more bitter than if you use semisweet chips. Have leftover dark chocolate chips to spare? Use them up in these recipes that start with dark chocolate.

    Can I use a different extract?

    Yes, you can use a different extract in this recipe. We recommend replacing the almond extract with two teaspoons of vanilla extract. Since almond extract has a stronger, more potent flavor, you'll always want to double the amount when you substitute with vanilla extract. Find even more ways to customize homemade fudge.

    How long does chocolate cherry fudge last in the fridge?

    Like most fudge recipes, cherry chocolate fudge lasts three to four weeks when stored in an airtight container in the fridge.

    Research contributed by Christina Herbst, Taste Recipes Assistant Digital Editor

    Nutrition Facts

    1 piece: 59 calories, 3g fat (1g saturated fat), 2mg cholesterol, 10mg sodium, 8g carbohydrate (8g sugars, 0 fiber), 1g protein.

    ]]>         Easy Homemade Chocolate Pudding https://www.tasteofhome.com/recipes/easy-homemade-chocolate-pudding/ Fri, 17 Jan 2025 20:08:28 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2102823

    Ingredients

    • 2 tablespoons sugar
    • 1 tablespoon cornstarch
    • 1 cup 2% milk
    • 1/3 cup semisweet chocolate chips
    • 1/2 teaspoon vanilla extract
    Text Ingredients

    Directions

    1. In a small saucepan, combine sugar and cornstarch. Add milk; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir until thickened, 1-2 minutes longer.
    2. Stir in chocolate chips; cook and stir until melted. Remove from the heat. Stir in vanilla. Spoon into dessert dishes. Serve warm or chilled.

    Nutrition Facts

    1/2 cup: 275 calories, 12g fat (8g saturated fat), 17mg cholesterol, 63mg sodium, 40g carbohydrate (34g sugars, 2g fiber), 5g protein.

    ]]>         Slow-Cooker Hot Fudge Cake https://www.tasteofhome.com/recipes/slow-cooker-hot-fudge-cake/ Fri, 17 Jan 2025 20:06:52 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2102754

    Ingredients

    • 1-3/4 cups packed brown sugar, divided
    • 1 cup all-purpose flour
    • 6 tablespoons baking cocoa, divided
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1/2 cup 2% milk
    • 2 tablespoons butter, melted
    • 1/2 teaspoon vanilla extract
    • 1-1/2 cups semisweet chocolate chips
    • 1-3/4 cups boiling water
    • Vanilla ice cream
    Text Ingredients

    Directions

    1. In a small bowl, combine 1 cup brown sugar, flour, 3 tablespoons cocoa, baking powder and salt. In a second bowl, combine the milk, butter and vanilla; stir into dry ingredients just until combined.
    2. Spread into a 3-qt. slow cooker coated with cooking spray. Sprinkle with chocolate chips. In another bowl, combine the remaining 3/4 cup brown sugar and 3 Tbsp. cocoa; stir in boiling water. Pour over batter (do not stir).
    3. Cover and cook on high for 4 to 4-1/2 hours or until a toothpick inserted in the center of cake comes out clean. Serve warm, with ice cream.

    Nutrition Facts

    1 piece: 435 calories, 13g fat (8g saturated fat), 10mg cholesterol, 306mg sodium, 82g carbohydrate (66g sugars, 3g fiber), 4g protein.

    ]]>         Frosted Chocolate Chip Cheesecake https://www.tasteofhome.com/recipes/frosted-chocolate-chip-cheesecake/ Fri, 17 Jan 2025 20:06:18 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2102723

    Ingredients

    • 2 cups chocolate wafer crumbs
    • 6 tablespoons butter, melted
    • FILLING:
    • 3 packages (8 ounces each) cream cheese, softened
    • 1 cup sugar
    • 1 teaspoon vanilla extract
    • 3 large eggs, room temperature, lightly beaten
    • 1 cup miniature semisweet chocolate chips
    • 1 milk chocolate candy bar (4 ounces), chopped
    • 2 cups whipped topping
    • 1/4 cup sliced almonds, toasted
    Text Ingredients

    Directions

    1. In a small bowl, combine wafer crumbs and butter. Press onto the bottom and 1-1/2 in. up the side of a greased 9-in. springform pan. Chill until set, about 15 minutes.
    2. In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Stir in chocolate chips. Pour into crust.
    3. Place pan on a baking sheet. Bake at 325° until center is almost set, 55-60 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and refrigerate overnight.
    4. For frosting, in a microwave-safe bowl, melt candy bar; stir until smooth. Cool to room temperature. Gradually stir in whipped topping. Frost top of cheesecake; garnish with almonds. Refrigerate leftovers.

    Nutrition Facts

    1 slice: 442 calories, 26g fat (15g saturated fat), 92mg cholesterol, 247mg sodium, 48g carbohydrate (31g sugars, 2g fiber), 6g protein.

    ]]>         Chocolate Heart Cookies https://www.tasteofhome.com/recipes/chocolate-heart-cookies/ Fri, 17 Jan 2025 20:05:39 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2102688

    Ingredients

    • 1 cup butter, softened
    • 1/2 cup sugar
    • 1 teaspoon vanilla extract
    • 2 cups all-purpose flour
    • 1/4 cup baking cocoa
    • 1 cup vanilla or white chips
    • 2 tablespoons shortening, divided
    • 1/2 cup semisweet chocolate chips
    Text Ingredients

    Directions

    1. In a small bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Combine the flour and cocoa; gradually add to creamed mixture and mix well.
    2. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a 3-in. heart-shaped cookie cutter. Place 2 in. apart on ungreased baking sheets.
    3. Bake at 375° for 8-10 minutes or until firm. Remove to wire racks to cool completely.
    4. In a microwave, melt vanilla chips and 1 tablespoon shortening at 70% power for 1 minute; stir. Microwave in additional 10- to 20-second intervals, stirring until smooth.
    5. Dip both sides of cookies into melted mixture; allow excess to drip off. Place on waxed paper; let stand until set.
    6. In a microwave, melt the chocolate chips and remaining 1 Tbps. shortening; stir until smooth. Drizzle over the cookies. Place on wire racks to dry.

    Nutrition Facts

    1 cookie: 188 calories, 12g fat (7g saturated fat), 22mg cholesterol, 84mg sodium, 19g carbohydrate (6g sugars, 1g fiber), 2g protein.

    ]]>         Rich Hot Fudge Sauce https://www.tasteofhome.com/recipes/rich-hot-fudge-sauce/ Fri, 17 Jan 2025 20:03:29 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2102566

    Ingredients

    • 3/4 cup butter, cubed
    • 1 cup heavy whipping cream
    • 1-1/3 cups packed brown sugar
    • 1/4 cup sugar
    • 1 cup baking cocoa
    • 1/2 cup plus 2 tablespoons light corn syrup
    • Pinch salt
    • 2 ounces unsweetened chocolate, chopped
    • 1 tablespoon vanilla extract
    • 1 to 2 teaspoons rum extract
    Text Ingredients

    Directions

    1. Place butter and cream in a heavy saucepan; cook and stir over medium-low heat until butter is melted. Add sugars; cook and stir until dissolved, 3-4 minutes.
    2. Add cocoa, corn syrup and salt; cook and stir until blended, about 3 minutes. Stir in chocolate until melted. Reduce heat to low; cook and stir until mixture reaches desired thickness, 10-15 minutes.
    3. Remove from heat; stir in extracts. Serve warm. Refrigerate leftovers.

    Nutrition Facts

    2 tablespoons: 166 calories, 9g fat (6g saturated fat), 25mg cholesterol, 103mg sodium, 21g carbohydrate (18g sugars, 1g fiber), 1g protein.

    ]]>         Shortbread Hearts https://www.tasteofhome.com/recipes/shortbread-hearts/ Fri, 17 Jan 2025 20:02:15 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2102488

    Ingredients

    • 2 cups all-purpose flour
    • 1/2 cup sugar
    • Dash salt
    • 1 cup cold butter, cubed
    • 1 tablespoon cold water
    • 1 teaspoon almond extract
    • 1/2 pound dark chocolate candy coating, melted
    Text Ingredients

    Directions

    1. In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Stir in water and extract until mixture forms a ball.
    2. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a lightly floured 2-1/2-in. cookie cutter. Place 1 in. apart on ungreased baking sheets. Cover and refrigerate for 30 minutes.
    3. Bake at 325° for 13-16 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks to cool completely. Dip one side of cookies in candy coating; allow excess to drip off. Place on waxed paper; let stand until set.

    Nutrition Facts

    1 each: 171 calories, 10g fat (7g saturated fat), 20mg cholesterol, 83mg sodium, 19g carbohydrate (10g sugars, 0 fiber), 1g protein.

    ]]>         Double Chocolate Walnut Fudge https://www.tasteofhome.com/recipes/double-chocolate-walnut-fudge/ Fri, 17 Jan 2025 20:00:06 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2102358

    Ingredients

    • 1 teaspoon butter
    • 1 package (12 ounces) semisweet chocolate chips
    • 1 can (14 ounces) sweetened condensed milk, divided
    • 1 cup chopped walnuts, divided
    • 2 teaspoons vanilla extract, divided
    • 1 package (11-1/2 ounces) milk chocolate chips
    Text Ingredients

    Directions

    1. Line a 9-in. square pan with foil, letting ends extend over sides by 1 in.; grease foil with butter.
    2. In a large heavy saucepan, combine semisweet chocolate chips and 3/4 cup milk over low heat. Remove from heat; stir in 1/2 cup walnuts and 1 teaspoon vanilla. Spread into prepared pan.
    3. In another saucepan, combine milk chocolate chips and remaining milk. Remove from heat; stir in remaining walnuts and vanilla. Spread over first layer. Refrigerate, covered, until firm, about 2 hours. Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container.

    Nutrition Facts

    1 piece: 69 calories, 4g fat (2g saturated fat), 3mg cholesterol, 10mg sodium, 8g carbohydrate (7g sugars, 0 fiber), 1g protein.

    ]]>