Ginas Chocolate Brittle Surprise Recipes

GINA'S CHOCOLATE CHIP COOKIE SURPRISE

Steps:

• Preheat the oven to 350 degrees F.
• Add butter and both sugars to a stand mixer fitted with a paddle attachment. Cream until light and fluffy.
• While the butter is creaming, whisk together the flour, baking soda, and the salt in a medium-sized bowl.
• Add the eggs, and the vanilla to the butter and sugar mixture. Once the eggs and vanilla are added and smooth, add the dry ingredients in 1/2 cup increments until just incorporated. Scrape down the sides of the mixing bowl with a rubber spatula, making sure everything is mixed together evenly. Stir in the chocolate chips.
• Drop heaping tablespoons of cookie batter onto 2 sheet trays lined with parchment, leaving about 2-inches of space between each cookie. Bake in the preheated oven for 13 to 15 minutes. Remove and let cool completely on the cookie sheets.
• In a large mixing bowl, beat the peanut butter until smooth. Add butter and continue beating until thoroughly mixed and smooth. Add the confectioners' sugar in 1/2 cup increments and mix until combined.
• Spread a heaping tablespoon of frosting onto the flat side of a cookie. Top with another cookie. Repeat with remaining cookies and filling. Arrange on serving dish and serve.

CHOCOLATE BRITTLE SURPRISE

Steps:

• Preheat oven to 350 degrees F.
• Cover cookie sheet with foil.
• Spray foil with cooking oil spray.
• Place crackers on foil in 5 x 7 inch rows.
• Microwave butter on high for 2 minutes.
• Add brown sugar and stir.
• Microwave on high for 2 more minutes, stirring every 30 seconds.
• Pour over crackers.
• Bake 10-15 minutes (should bubble but not burn).
• Sprinkle chocolate chips over hot crackers.
• Spread after 2 minutes (chips have softened).
• Sprinkle nuts on top.
• Refrigerate 1 hour.
• Break into pieces.
• Can be frozen.
• **Cook time doesn't include refrigeration time of 1 hour.

GINA'S FLOURLESS CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F.
• Spray a 9-inch springform pan with baking spray. Line the bottom of the pan with a circle of parchment paper and spray again.
• In a medium saucepan over low heat, combine the chocolate and butter, constantly stirring until fully incorporated. Remove from heat and set aside.
• In a large bowl add the sugar and eggs. Using a handheld mixer beat together until light and fluffy, about 5 minutes. While mixing, slowly add cocoa powder, salt, vanilla extract, and brandy. Add the chocolate mixture and blend until just combined. Pour batter into prepared pan.
• Bake in the center of the preheated oven for about 50 minutes or until a thin crust forms on the top and a toothpick inserted in the center comes out with few crumbs attached. Remove and cool in the pan on a bakers rack. Remove the sides of the pan and dust with powdered sugar and arrange seasonal berries in a pleasing fashion on and around the cake. Serve with Whipped Cream.
• With a hand-held mixer, beat the cream until peaks soft peaks form. Add the sugar and brandy and beat until well combined.

GINA'S CHOCOLATE BRITTLE SURPRISE

Steps:

• Preheat oven to 350 degrees.
• Lay aluminum foil over a cookie sheet and spread the crackers out in rows.
• Melt butter in microwave. Stir in the brown sugar until congealed.
• Spread the butter/brown sugar mixture evenly over the crackers.
• Bake for 10-15 minutes.
• Take out and let them sit while you melt the chocolate chips in the microwave.
• Stir chocolate chips until smooth.
• Sread the melted chocolate over the crackers.
• Sprinkle chopped walnuts over chocolate.
• Rrefrigerate until set.
• Break into pieces.

CHOCOLATE ALMOND APRICOT BRITTLE

Steps:

• Grease a rimmed baking sheet with vegetable oil. In a small bowl, toss together the almonds, chocolate chips, and apricots. Put them on the baking sheet, spreading them out into an even single layer across the entire baking sheet.
• In a medium saucepan stir together the sugar and the water. Cook over medium-high heat, stirring until sugar dissolves. Do not stir after that. Instead, using a pastry brush dipped in water, brush the sides of the pan a few times to incorporate any sugar that has stuck to the sides of the pan. Continue cooking until the sugar syrup turns golden brown, about 15 to 20 minutes. Carefully pour the caramelized sugar over the nut mixture on the
• cookie sheet. Also, be careful not to move the cookie sheet after the sugar has been poured. The baking sheet will be very hot in the beginning. Let cool for at least 2 hours.
• Break the brittle into pieces and place on a serving dish.

GINA'S CHOCOLATE POUND CAKE

Steps:

• Preheat oven to 350 degrees F. Butter a 10-inch Bundt pan and dust with cocoa powder.
• In a large bowl of a stand mixer, add the butter and the sugar. Using the paddle attachment, cream together until light and fluffy and the volume has increased. Add the eggs and egg yolk, 1 at a time, beating after each addition.
• In another mixing bowl, whisk together the flour, cocoa powder, the salt, and baking powder.
• Add the dry ingredients alternatively with the buttermilk to the butter and egg mixture ending with the flour. Stir in the vanilla and pour the batter into the prepared Bundt pan. Bake for 1 hour and 10 minutes or until a toothpick inserted in the cake comes out clean. Let cool on a wire rack before turning out onto a serving plate and slicing.
• Add the chocolate to a medium-sized bowl. In a small saucepan over low heat, add the cream and bring to a low simmer. Pour the cream over the chocolate and add the corn syrup. Once the chocolate melts, whisk together to combine. Drizzle over the cake and serve.

GINA'S CHOCOLATE COVERED BACON

Steps:

• Melt both the semisweet chocolate and white chocolate in separate double boilers. Whisk until completely smooth. Remove them from the heat.
• Dunk the bacon into the semisweet chocolate and make sure it is completely coated. Let excess drip off and lay on a parchment or waxed paper lined quarter sheet tray. Repeat with all the bacon slices. Drizzle the white chocolate over the chocolate covered bacon. Put the sheet tray in the refrigerator to set, about 20 to 30 minutes. Remove from the sheet tray to a serving dish and serve.

CHOCOLATE BRITTLE SURPRISE

Steps:

• Preheat oven to 350 degrees F (180 degrees C). Cover cookie sheet with foil. Spray foil with cooking oil spray.
• Place crackers on foil in 5 x 7 inch rows.
• Microwave butter on high for 2 minutes. Add brown sugar and stir. Microwave on high for 2 more minutes, stirring every 30 seconds.
• Pour over crackers. Bake 17 - 20 minutes (should bubble but not burn).
• Sprinkle chocolate chips over hot crackers. Spread after 2 minutes (chips have softened). Sprinkle nuts on top.
• Refrigerate 1 hour. Break into pieces. Can be frozen.