Delicious Recipe

INGREDIENTS OREO CRUST 1 1/3 cup Oreo baking crumbs 1/3 cup unsalted butter , melted CHOCOLATE CHEESECAKE FILLING 1 cup whipping cream 1 cup powdered sugar 10 oz cream cheese , very soft 1/4 cup sour cream 8 oz semi-sweet chocolate , melted and cooled 1 tsp vanilla extract INSTRUCTIONS Line an 8x8 or 9x9 inch square pan with aluminium foil. In a medium bowl stir together the Oreo crumbs and melted butter.  Press into the bottom of the prepared pan and place in the freezer while you make the filling.  In a large bowl beat the whipping cream and 1/4 cup of the powdered sugar until stiff peaks form.  In a separate bowl beat together the cream cheese and remaining powdered sugar (3/4 cup) until soft. Then beat in the sour cream, melted chocolate and vanilla extract.  Mix the whipping cream into the cream cheese mixture until evenly combined.  Spread the filling overtop of the Oreo cookie crust and place the cheesecake in the fridge for at least 4 hours to harden....

INGREDIENTS 1 cup butter 1/2 cup brown sugar packed 1 tsp vanilla extract 3 cups quick cooking oats 1 cup semisweet chocolate chips 1/2 cup peanut butter chocolate chips for drizzle INSTRUCTIONS Grease a 9x9 inch pan and set aside. In a medium pot, melt butter. Stir in brown sugar and vanilla. Add oats and cook on low for a few minutes. Pour half of this mixture into the greased pan and press down with spatula. Set aside reserve. In another pot, melt chocolate chips and peanut butter on low. Stir until smooth and pour over bottom oat layer. Crumble the remaining oat mixture over the chocolate layer, pressing in gently. Melt chocolate chips and drizzle over top. Cover, and refrigerate for a few hours. Bring bars to room temp before cutting and ENJOY!

Ingredients for 12 servings CHOCOLATE 1 cup  dark chocolate, chopped, melted (175 g) ¼ cup  coconut oil (50 g) 1 teaspoon  vanilla extract PEANUT BUTTER ½ cup  natural peanut butter (120 g) ¼ cup  honey (85 g) 2 tablespoons  coconut oil SPECIAL EQUIPMENT muffin tin liner Preparation Line a muffin tin with muffin tin liners. In a bowl or measuring cup, add the dark chocolate and ¼ cup (50 g) coconut oil. Stir in vanilla extract. Microwave for 30-second intervals until melted, stirring each time. Pour half of the chocolate mixture into the liners (just enough to cover the whole bottom). Save the other half for the top layer. Freeze for 15 minutes. In a bowl or measuring cup, add the peanut butter, honey, and 2 tablespoons coconut oil. Microwave 15 seconds or until slightly melted and pourable. Pour mixture evenly into the muffin tin. Freeze for 5 minutes. Pour remaining chocolate mixture on top of the peanut butter layer. Freeze until firm about 1 hour. Store...

Ingredients 1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough 1 package (8 ounces) cream cheese, softened 1 cup confectioners' sugar 1 carton (12 ounces) frozen whipped topping, thawed, divided 3 cups cold 2% milk 1 package (3.9 ounces) instant chocolate pudding mix 1 package (3.4 ounces) instant vanilla pudding mix Optional: Chopped nuts, chocolate curls and miniature semisweet chocolate chips Directions Let cookie dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 13x9-in. baking pan. Bake at 350° until golden brown, 14-16 minutes. Cool on a wire rack. In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 1-3/4 cups whipped topping. Spread over crust. In a large bowl, whisk milk and pudding mixes for 2 minutes. Spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with nuts and chocolate curls if desired. Cover and refrigerate until firm, 8 hours or overnight. Tips You've got...

These are the best soft chocolate chip cookies! No chilling required. Just ultra thick, soft, classic chocolate chip cookies! INGREDIENTS 8 tablespoons of salted butter 1/2 cup white sugar (I like to use raw cane sugar with a coarser texture) 1/4 cup packed light brown sugar 1 teaspoon vanilla 1 egg 1 1/2 cups all purpose flour (more as needed – see video) 1/2 teaspoon baking soda 1/4 teaspoon salt (but I always add a little extra) 3/4 cup chocolate chips (I use a combination of chocolate chips and chocolate chunks) INSTRUCTIONS Preheat the oven to 350 degrees. Microwave the butter for about 40 seconds to just barely melt it. It shouldn’t be hot – but it should be almost entirely in liquid form. Using a stand mixer or electric beaters, beat the butter with the sugars until creamy. Add the vanilla and the egg; beat on low speed until just incorporated – 10-15 seconds or so (if you beat the egg for too long, the cookies will be stiff). Add the flour, baking soda, and salt. Mix until crum...