Chocolate Pillows Recipes

CHOCOLATE PILLOWS

Chocolate Pillows image

Chocolate-filled strips made with a cookie press.

Provided by Mimi

Categories Cookie Press Cookies Filled Cookies

Number Of Ingredients 8

Ingredients

2-1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup unsalted butter
3/4 cups granulated sugar
1 large egg
2 teaspoons pure vanilla extract
10 Nestle's chocolate candy bars
chocolate jimmies (optional)

Steps:

Pre-heat oven to 375 F. Sift flour and salt together. Set aside. Cream butter and sugar. Beat until smooth. Add egg and vanilla. Beat well. Stir in dry ingredients. Using a cookie press with the saw-tooth plate, press dough into long strips onto ungreased cookie sheet. Break up candy bars into 1-inch pieces. Place 1/4-inch apart on top of dough. Press another strip of dough over candy, covering completely. Sprinkle with chocolate jimmies (optional). Bake for 12 to 15 minutes. Cut into bite-size pieces immediately. Cool cookie sheets completely between batches.

Nutrition Facts :

CHOCOLATE-MARSHMALLOW PILLOWS

Chocolate-Marshmallow Pillows image

Indulge in chocolate-frosted cookies with a marshmallow center made easier with cookie mix.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h5m

Yield 24

Number Of Ingredients 11

Ingredients

1 pouch (1 lb 1.5 oz) Betty Crocker™ double chocolate chunk cookie mix
1/4 cup vegetable oil
2 tablespoons water
1 egg
2/3 cup chopped pecans
12 large marshmallows, cut in half
1 cup semisweet chocolate chips (6 oz)
1/3 cup whipping cream
1 teaspoon butter or margarine
1 teaspoon vanilla
1/2 cup powdered sugar

Steps:

Heat oven to 350°F. In large bowl, stir cookie mix, oil, water, egg and pecans until soft dough forms.
On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
Bake 7 minutes. Remove from oven; immediately press marshmallow half lightly, cut side down, on top of cookie. Bake 1 to 2 minutes longer or just until marshmallows begin to soften. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
Meanwhile, in 1-quart nonstick saucepan, melt chocolate chips over low heat, stirring until smooth. Remove from heat. Add whipping cream, butter and vanilla; blend well. Stir in powdered sugar until smooth.
Spread frosting over each cooled cookie, covering marshmallow. Let stand until frosting is set.

Nutrition Facts : Calories 200, Carbohydrate 27 g, Cholesterol 15 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 100 mg, Sugar 18 g, TransFat 0 g

CHOCOLATE RASPBERRY PILLOWS

Chocolate Raspberry Pillows image

Yummy little treats from the puff pastry site. If you haven't tried puff pastry yet, this is a good way to start. Also try Parmesan Cheese Twists!

Provided by Sharon123

Categories Dessert

Time 40m

Yield 32 Pastries

Number Of Ingredients 5

Ingredients

1 (17 1/3 ounce) package frozen puff pastry sheets (2 sheets)
2 egg yolks
2 teaspoons water
3/4 cup semisweet chocolate piece (OR semi-sweet chocolate chunks)
2 cups frozen raspberries

Steps:

Thaw pastry sheets at room temperature 30 minutes.
Unfold 1 pastry sheet on a lightly floured surface. Roll into approximately 16" square. Mix egg yolks and water. Brush pastry lightly with egg mixture. Cut pastry sheet into sixteen 4"x4" squares. Place 1 teaspoon chocolate and 1 heaping tbls. raspberries in center of each square. Fold over one corner diagonally to form a triangle and press firmly on both edges to seal. Press down along sealed edges with tines of a fork, and prick once in center. Repeat with remaining pastry sheet, chocolate and raspberries. Brush all with remaining egg mixture.
Place filled pastries among 3 large ungreased or parchment-lined baking sheets. Freeze until firm, about 15 minute Preheat oven to 375°F
Bake for 15 minutes or until puffed and golden. Serve warm, sprinkled with confectioners' sugar.
Makes 32 pastries.

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