Chocolate Sandwiches Recipes

CHOCOLATE SANDWICH

Steps:

• First chop some dry fruits. I have used cashews, pistachios and raisins. You can also include other nuts like pecans, walnuts, almonds, pinenuts etc.
• Take the bread slices. Slice the edges if you want. You can use whole wheat bread, multi grain bread or brown bread.
• Spread some softened butter on each bread slice. You can use salted or unsalted softened butter.
• Now place the choco chips evenly on the bread slice. Do not add too much as then the chocolate melts and oozes out of the bread while grilling and toasting. Instead of choco chips, you can use any type of baking or cooking chocolate like sweet or semi sweet chocolate.
• Sprinkle the chopped dry fruits on top. You can also add sliced fruits like apples, pears or bananas as a topping on the sandwiches.
• Sprinkle a light pinch of cinnamon powder. This step can be skipped. You can even use cardamom powder.
• Now cover with remaining buttered slices.
• Place the chocolate sandwich in a preheated sandwich toaster or grill.
• Grill or toast till the bread becomes crispy and browned.
• Enjoy chocolate sandwiches hot or warm. You can sprinkle some powdered sugar or confectioners sugar from top if you want.
• Serve them as it is or with a side of chocolate sauce or nutella for an overload of chocolate deliciousness.

GRILLED CHOCOLATE SANDWICH

Steps:

• Heat a skillet over medium-low heat. Spread half the butter on one piece of French bread; place butter-side down into warm skillet. Sprinkle bread with chocolate chips; cook until chocolate begins to melt and bread is lightly browned, 2 to 3 minutes.
• Spread remaining butter on second piece of bread. Place bread butter-side up on top of melted chocolate. Flip the sandwich and cook until bread is browned on other side, 2 to 3 minutes. Remove from heat; sprinkle with sugar and cinnamon.

CLASSIC CHOCOLATE ICE CREAM SANDWICH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone liner (such as Silpat®). Spray liner with cooking spray and rub it in to be sure it's completely covered.
• Whisk 1/2 cup plus 1 tablespoon flour, salt, baking soda, and cocoa together in a bowl until thoroughly combined. Sift mixture if it seems at all clumpy or chunky.
• Mix butter, both sugars, and vanilla in another bowl with a spatula until you have a smooth paste. Add flour mixture along with milk and stir until batter is smooth and stiff. Clean off the spatula with a cookie scoop and drop 12 scoops batter onto the prepared baking sheet.
• Bake in the center of the preheated oven until the tops of the cookies no longer look wet and shiny, 9 to 10 minutes. Remove from the oven and tap and shake the pan on the counter 5 times to settle and compress the cookies. Let cookies cool to room temperature on the pan, about 15 minutes.
• Transfer baking sheet into the freezer until cookies are firm, about 15 minutes.
• Remove from the freezer and remove cookies from the pan by lifting the silicone liner carefully under each one. Poke 10 or 12 holes in the surface of each cookie with the sharp edge of a chopstick. Return to the freezer until ready to assemble.
• When ready to assemble, remove from the freezer. Turn one cookie upside down, place 1 scoop ice cream on top, and sandwich with a second cookie. Serve immediately or wrap in plastic wrap and freeze for 3 hours before serving. Repeat to make remaining ice cream sandwiches.

CHOCOLATE SANDWICH DELIGHT

Steps:

• Preheat the oven to 325 degrees F. Coat a 9-by-13-inch baking pan with nonstick cooking spray or shortening and dust with cocoa powder. Set aside.
• Combine the flour, salt and cocoa powder in a medium bowl. Combine the sugar, melted butter, oil, vanilla and eggs in a large bowl. Add the flour mixture to the butter mixture and stir until combined. Stir in the chocolate chips. Pour the batter into the bottom of the prepared baking pan. Arrange the chocolate sandwich cookies on top of brownie batter, spacing them out evenly.
• Make the cheesecake layer. Beat the cream cheese and sugar in a large bowl until the mixture becomes fluffy. Slowly beat in the eggs, one at a time, until the batter is smooth. Add the vanilla, stirring until combined. Pour the cheesecake batter over the top of the chocolate sandwich cookies and brownie batter, spreading out evenly. Sprinkle the top with the chopped cookies. Bake until the edges are slightly golden brown and the center is a little jiggly, about 45 minutes. Remove to a wire rack to cool completely. Refrigerate for at least 2 hours or up to overnight. Cut into squares and serve with a drizzle of chocolate sauce, if desired.

CHOCOLATE SANDWICH COOKIES

Steps:

• Cookies: Put an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper or silicone mats. Set aside.
• In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Using an electric stand mixer fitted with a paddle attachment, beat the butter and sugars together until fluffy. Beat in the egg and vanilla. With the machine running, gradually add the flour mixture until just blended. Stir in the chocolate chips. Using a 1-ounce ice cream or cookie scoop, form 12 equal-sized pieces of dough onto each baking sheet. With damp hands, form the dough into balls. Flatten the tops of the dough slightly and bake until the tops of the cookies begin to crack slightly, about 14 minutes. Cool for 5 minutes. Transfer the cookies to a wire rack to cool completely, about 20 minutes.
• Filling: In a medium bowl, using an electric mixer, beat the cream cheese and vanilla together until fluffy. Gradually add the powdered sugar and mix until smooth. Color the frosting by mixing in the food coloring, 1 drop of at a time, until the desired color is reached. Add water, if needed, 1/2 teaspoon at a time, to make the consistency spreadable.
• Spread the frosting on the flat side of half of the cookies and put the remaining cookies on top. Refrigerate for 30 minutes to allow the filling to stiffen slightly. Serve at room temperature.

CHOCOLATE SANDWICHES

Steps:

• Sift flour, cocoa powder, baking powder, and salt into a large bowl. Set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until creamy. Mix in egg and vanilla. Reduce speed to low. Add flour mixture; mix until just combined. Halve dough, and wrap in plastic. Refrigerate about 1 hour.
• Preheat oven to 325 degrees. Roll dough on a lightly floured surface to 1/8 inch thick. Cut into 1 inch squares. Space 1 inch apart on baking sheets lined with parchment paper. Refrigerate 30 minutes.Wrap scraps in plastic, and refrigerate 30 minutes; reroll and cut. Bake until edges just begin to brown, about 12 minutes. Cool on sheets on wire racks.
• Put 9 ounces chocolate in medium bowl. Bring cream to a boil. Pour over chocolate; let stand 5 minutes. Stir until smooth. Chill until spreadable, about 1 hour, stirring occasionally. Spread onto bottom of half the cookies. Sandwich with remaining cookies.
• Melt remaining chocolate in a small heatproof bowl set over a pan of simmering water. Fill a parchment paper cone, or a small pastry bag fitted with a round tip (such as Ateco #2), with melted chocolate; decorate cookies.