Chocolate Nut Crunch Dessert Recipes

CHOCOLATE-NUT CRUNCH DESSERT

Steps:

• Heat oven to 375°F. In medium bowl, mix nut crunch ingredients. With pastry blender (or pulling 2 table knives through ingredients in opposite directions), cut in butter until crumbly. Stir in walnuts. Spread in ungreased 13x9-inch pan. Bake about 20 minutes or until golden brown. Cool completely, about 30 minutes.
• Meanwhile, in 3-quart saucepan, heat chocolate chips, marshmallows and milk over low heat, stirring constantly, just until chocolate and marshmallows are melted and mixture is smooth. Refrigerate about 30 minutes, stirring every 10 minutes, until mixture mounds slightly when dropped from a spoon.
• In chilled large bowl, beat whipping cream with electric mixer on high speed until stiff. Fold chocolate mixture into whipped cream. Fold 2 cups of the nut crunch into chocolate-cream mixture.
• In ungreased 13x9-inch pan, spread 1 cup of the nut crunch. Carefully spread chocolate-cream mixture over crunch. Sprinkle with remaining crunch (about 1 cup). Cover; refrigerate until set, at least 8 hours but no longer than 24 hours.

CHOCOLATE NUT CRUNCH

Steps:

• Grease a 15" X 10" cookie sheet and set aside.
• Place sugar, butter, salt and water in heavy saucepan. Cook over medium heat, stirring, until mixture reaches soft-ball stage (234F-240F on candy thermometer).
• Stir in 1/2 cup nuts and pour onto prepared cookie sheet. Spread with greased spatula to about 1/4" thickness and set aside until cool.
• Place chocolate in heavy saucepan and cook over low heat until melted. Spread melted chocolate over cooled nut mixture. Sprinkle with remaining 1/2 cup nuts.
• Set aside until chocolate is firmly set.
• Break into pieces as you would peanut brittle.
• Store in airtight container.
• NOTE: You may even want to drizzle some melted white chocolate or sprinkle red or green sprinkles for serving during the holidays.

CHOCOLATE RAISIN NUT CRUNCH BARS

Steps:

• Cream butter and sugar. Beat egg slightly and add. Stir in milk and vanilla.
• Crush raisin bran cereal and blend with flour. Combine with other ingredients.
• Spread mixture into a 9 x 9 inch greased pan. Sprinkle with chocolate chips and pecans. (May add extra raisins.).
• Bake at 350 degrees for 30 minutes. When cool cut into small squares.

EASY FOUR-LAYER CHOCOLATE DESSERT

Steps:

• Preheat oven to 350°. Place flour in a small bowl; cut in butter until crumbly. Stir in 1/2 cup walnuts. Press onto bottom of an ungreased 13x9-in. baking dish. Bake until light golden brown, 12-15 minutes. Cool completely on a wire rack., In a small bowl, beat cream cheese and confectioners' sugar until smooth; fold in 1 carton whipped topping. Spread over crust. In a large bowl, whisk milk and pudding mix for 2 minutes. Gently spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with chocolate chunks and remaining walnuts. Refrigerate until cold., Cut into bars. Just before serving, drizzle with chocolate syrup.

CHOCOLATE NUT CRUNCH

Steps:

• Mix butter and sugar in saucepan.
• Bring to a boil.
• Boil 4 minutes, stirring constantly.
• Pour into buttered 8x8in pan.
• Sprinkle with chocolate chips.
• Cover and let stand for 2 minutes.
• Spread chocolate.
• Sprinkle with nuts.