2018 Chocolate Recipe Contest Winning Recipes

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1 2018 Chocolate Recipe Contest Winning Recipes Our Best Chocolate Cheesecake Jean Langreck, Neillsville 1 st Place Adult 18 Oreo Cookies, finely crushed (about 1 ½ cups) 2 tablespoons butter, melted 3 packages (8 oz. each) Philadelphia Cream Cheese, softened 1 cup sugar 1 teaspoon vanilla 2 packages (4 oz. each) Baker s Semi-Sweet Chocolate, broken into pieces, melted and cooled 3 eggs 1 ½ cups sliced fresh strawberries 1. Heat oven to 325 degrees. 2. Combine cookie crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 min. 3. Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add chocolate; mix will. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. 4. Bake 45 to 55 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. 5. Refrigerate cheesecake 4 hours. Top with strawberries just before serving Makes 16 servings

2 Reese s Peanut Butter Cup Cheesecake Junitta Nikolia, Loyal 2 nd Place Adult Brownie Bottom 6 tablespoons butter, melted, + extra for greasing 2 large eggs 1 cup plus 2 tablespoons flour ¼ cup unsweetened Hershey s cocoa 1 ½ cups sugar 1 tablespoon vanilla extract 1 cup peanut butter chips 1 cup semi-sweet chocolate chips 6 whole peanut butter cups, cut ½ teaspoon baking powder ½ teaspoon salt Cheesecake Filling 2 pounds cream cheese, softened 5 large eggs 1 ½ cups brown sugar, packed 1 cup smooth peanut butter ½ cup whipping cream 1 tablespoon vanilla extract ¼ cup unsweetened cocoa Topping Peanut butter cups chopped or cut in halves 1. Heat oven to 350 F. 2. Baking the Brownie Bottom: Grease a deep 10-inch springform pan with butter. 3. In a large bowl, mix together butter, sugar, and vanilla. 4. Add in the eggs one at a time until fully incorporated. 5. Stir in flour, cocoa, baking powder and salt, mix well. 6. Spread the mixture into the greased/prepared pan. 7. Bake 25 to 30 minutes or until toothpick comes out clean. *Once cooking is complete, remove crust from the oven and complete step In a large bowl or mixer, beat the cream cheese until smooth. 9. Add in the eggs, one at a time, mixing well after each addition. 10. Add sugar, peanut butter and cream, beat until smooth. Stir in vanilla extract. 11. Remove brownie crust and reduce heat to 325 F 12. Immediately after removing brownie bottom from your oven, evenly place the chocolate chips, peanut butter chips and peanut butter cups over the brownies surface. 13. Spoon the cheesecake filling over the brownie layer. 14. Double wrap springform pan with foil to prevent water getting in. Be sure to wrap the foil up the sides so the seam is completely covered. Leave the top of the pan uncovered. 15. Place the pan into a larger baking pan and pour hot water into the larger pan until the water comes to about 1 inch up the sides of the springform pan. 16. Bake at 325 F for 1 ½ hours or until firm and lightly browned. 17. Remove and allow to cool on a wire rack for at least one hour. 18. Use a knife along the edge of the cheesecake to loosen it from the pan as best as possible. 19. Refrigerate for at least 4 hours, overnight is best. 20. Add peanut butter cup halves around the edge of the cake. *Melting chocolate over the top is optional

3 Mudslide Cheesecake Betty Durham, Neillsville 3 rd Place Adult Crust 1 cup chocolate graham cracker crumbs 4 tablespoons sugar 4 tablespoons butter, melted Filling 1 cup semisweet chocolate chips 4 packages cream cheese (8 oz), softened 1 ½ cups sugar 4 tablespoons flour 4 large eggs 2 teaspoons vanilla 2 tablespoons coffee liqueur Ganache ½ cup semisweet chocolate chips 1. Preheat oven to Wrap double thickness of heavy duty foil around the bottom and sides of a 9-inch springform pan. Grease the sides and bottom of the pan. Mix crumbs, sugar and butter. Press onto bottom of pan. 3. In a separate mixing bowl, mix together cream cheese and sugar and stir until smooth. 4. Add eggs and vanilla, mix just until blended. 5. Measure out 2 cups of batter and add to a new bowl. 6. Stir in the coffee liqueur, add melted chocolate. 7. Pour mixture with coffee liqueur over crust. 8. Add Irish cream to rest of batter and spoon over chocolate batter. Place pan in a larger pan with 1 inch of hot water in it. 9. Bake minutes or until center is set. 10. Remove from water bath and let cool 10 minutes. 11. Loosen sides with a knife and remove foil. 12. Cool 1 hour and then refrigerate overnight. 13. Melt chocolate chips and cream. Remove sides of pan and spread ganache on top.

4 Oreo Cheesecake Makenna Erickson, Neillsville 1 st Place Youth 1 package (1 pound 2 ounces) chocolate sandwich cookies ¼ cup butter, melted 4 packages cream cheese (8 oz), softened 1 cup sugar 1 tsp vanilla 1 cup sour cream 4 eggs Ganache ¼ cup semisweet chocolate chips ¼ cup cream 1. Preheat oven to 325 F 2. Crush 30 cookies until fine. Add butter and press firmly into bottom of lightly greased 13X9 inch cake pan. 3. Beat cream cheese, sugar, and vanilla until smooth. Add sour cream, mix well. 4. Add eggs one at a time, beating just until blended each time. 5. Chop rest of cookies. Gently stir 1 ½ cups of cookies into cream cheese batter. 6. Pour over crust, sprinkle rest of cookies on top. 7. Bake 45 minutes, or until the center is set. 8. Refrigerate overnight. 9. Melt chocolate chips and cream in microwave. Drizzle over cake.

5 Outrageous Chocolate Cookie Bars Cain Toufar 2 nd Place Youth ½ cup butter 1 ½ cups chocolate graham cracker crumbs 1 can sweetened condensed milk (14 oz) 2 cups semisweet mini chocolate chips 1 cup flaked coconut 1 cup chopped walnuts 1. Preheat oven to 350 F. 2. Melt butter and add chocolate graham cracker crumbs. 3. Mix well. 4. Press into bottom of a greased 9x13x2 inch pan. 5. Sprinkle with chocolate chips. 6. Add coconut and walnuts. 7. Pour sweetened condensed milk evenly over the top. 8. Bake for 25 to 30 minutes or until golden brown. 9. Cool completely in pan on wire rack before cutting Makes 24 bars

6 Chocolate Cauliflower Cake with Salted Cinnamon Carmel Icing Blake Plaskey, Loyal 3 rd Place - Youth Cake 2 handfuls cauliflower 2 ½ cups plain yogurt ½ cup vegetable oil ¾ cup sugar 2 eggs 2 teaspoons vanilla 2 cups flour ½ cup cocoa powder 2 teaspoons baking powder 2 teaspoons cinnamon ¼ teaspoons salt ¾ cup milk with 1 teaspoon lemon juice Icing ½ cup butter 1 cup brown sugar 3 to 4 tablespoons milk 2 teaspoons vanilla 1 teaspoon cinnamon 1 cup powdered sugar ½ cup chocolate syrup 1 spoonful whipped cream 1. Preheat oven to Grease 2 9 round pans 3. Chop cauliflower 4. Beat yogurt, oil, and sugar together. 5. Add eggs and stir in cauliflower and vanilla. 6. In a separate bowl, whisk flour, cocoa, baking powder, cinnamon and salt. 7. Pour into pans and bake for 35 minutes or until skewer comes out clean. Let cool for ten minutes. 8. Melt butter over low heat. Add brown sugar, vanilla, cinnamon, milk and syrup. Stir over heat for 3 minutes. Remove from heat and stir in powdered sugar. 9. Frost the cooled cake as desired. Top with whipped cream.

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