Raspberry Chocolate Chip Cigars Recipes

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CHOCOLATE CIGARS



Chocolate Cigars image

These are a chocoholic's delight. Simple and yummy!!!! You can even use a raspberry on one end to simulate the burning end. Have fun with these.

Provided by Ambervim

Categories     Breakfast

Time 1h

Yield 12 serving(s)

Number Of Ingredients 12

1 cup flour
2 3/4 cups milk
3 eggs
2 tablespoons cocoa, unsweetened
1 tablespoon sugar
1 pinch salt
8 3/4 ounces mascarpone (8 oz cream cheese would work just increase cream a bit)
4 ounces chocolate (60-80% cocoa)
1 cup cream, whipped
3 tablespoons powdered sugar
1 tablespoon butter
raspberries (optional)

Steps:

  • In a bowl, stir together the flour, cocoa, salt, sugar.
  • Whisk in milk and add the eggs until well blended. Set aside.
  • For the filling, melt chocolate and butter at 40% power in the microwave, about 90 seconds.
  • Whip the creme.
  • After a few minutes add the mascarpone and icing sugar and mix well.
  • Fold in the chocolate and butter. Put in fridge.
  • Heat a lightly greased frying pan over medium heat. Pour a little batter into the pan, tilt and rotate the pan until the batter coats the bottom evenly. Cook for a few minutes then flip it and cook the other side as well for a couple of minutes.
  • There will be 12-15 pancakes from this batter.
  • Place a pancake on a board and spread with the cream.
  • Place in a row seam side down. Spread a thin layer of cream on the top.
  • Sprinkle the top with cocoa or grated chocolate.
  • If you want, put a raspberry on one end to simulate the burning end.
  • Serve creatively.

Nutrition Facts : Calories 220.7, Fat 15.5, SaturatedFat 9.2, Cholesterol 79, Sodium 75.8, Carbohydrate 17.6, Fiber 2, Sugar 3.2, Protein 6.3

CHOCOLATE RASPBERRY BARS



Chocolate Raspberry Bars image

My family loves these rich, sweet bars. The chocolate and raspberry jam go together so well. I make a lot of cookies and bars, but these special treats are my favorite. They're so pretty served on a platter. -Kathy Smedstad, Silverton, Oregon

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 3 dozen.

Number Of Ingredients 11

1 cup all-purpose flour
1/4 cup confectioners' sugar
1/4 cup butter, cubed
FILLING:
1/2 cup seedless raspberry jam
4 ounces cream cheese, softened
2 tablespoons 2% milk
1 cup white baking chips, melted
GLAZE:
3/4 cup semisweet chocolate chips
2 tablespoons shortening

Steps:

  • In a small bowl, combine flour and confectioners' sugar; cut in butter until crumbly. Press into an ungreased 9-in. square baking pan. Bake at 375° for 15-18 minutes or until browned. Spread jam over warm crust. , In a small bowl, beat cream cheese and milk until smooth. Add white chips; beat until smooth. Spread carefully over jam layer. Cool completely. Refrigerate for 1 hour or until set. , For glaze, melt chocolate chips and shortening in a microwave; stir until smooth. Spread over filling. Refrigerate for 10 minutes. Cut into bars; chill 1 hour longer or until set. Store in refrigerator.

Nutrition Facts : Calories 98 calories, Fat 6g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 27mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

RASPBERRY CHOCOLATE CHIP CIGARS



Raspberry Chocolate Chip Cigars image

Categories     Chocolate     Dessert     Bake     Kid-Friendly     Quick & Easy     Raspberry     Jam or Jelly     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 8

Number Of Ingredients 4

8 very thin slices firm white sandwich bread, crusts removed
3 tablespoons seedless raspberry jam
1/3 cup semisweet mini chocolate chips (2 oz)
1 1/2 tablespoons unsalted butter, melted

Steps:

  • Preheat oven to 400°F.
  • Flatten each bread slice with rolling pin. Spread each slice with a thin layer of raspberry jam and sprinkle with some chocolate chips. Roll up each slice tightly, then brush outside with butter.
  • Bake "cigars" seam side down on a baking sheet in upper third of oven 8 minutes, then turn over and bake until golden brown, about 4 minutes more. Serve warm.

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