2017 Chocolate Dessert Contest Winning Recipes

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1 2017 Chocolate Dessert Contest Winning Recipes

2 1 st Place Adult No Bake Cheesecake Bites Junitta Nikolai Loyal Ingredients: 8 ounces cream cheese, room temperature 4 tablespoons butter, room temperature 1/2 cup crushed chocolate graham cracker crumbs 4 cups powdered sugar 1/2 cup mini chocolate chips 12 ounces milk chocolate chips Small container sprinkles 1/2 cup white chocolate chips, melted In a large bowl mix cream cheese and butter until combined. Add the graham cracker crumbs and mix well. Stir in powdered sugar, 1 cup at a time, until it is all mixed in. Then add mini chocolate chips. Cover and chill in refrigerator for at least 1 hour or overnight. Place a piece of wax paper on the counter and take batter from refrigerator. Scoop into balls and roll in between palms if necessary. Place on wax paper. Melt chocolate in microwave, stirring every 15 seconds to make sure it doesn t harden. Dip balls into chocolate, covering completely and place on wax paper. Drizzle with white chocolate and sprinkles. Let cool until hardened. If balls become too soft to dip refrigerate minutes. Store in refrigerator.

3 Ingredients - cake: 2 cups crushed chocolate graham crackers 3/4 cup sugar (divided) 1/2 cup butter, melted 2 8 ounce packages cream cheese 1 3 ounce package cream cheese 3 eggs 1 teaspoon vanilla (divided) 2 ounces semi-sweet chocolate, melted 1 1/3 cups sour cream (divided) 1/3 cup brown sugar 1 tablespoon flour 1/4 cup chopped pecans 1/4 teaspoon almond extract Ingredients glaze: 3 ounces semi-sweet chocolate 2 tablespoons butter 1/3 cup sifted powdered sugar 1 tablespoon water 1/2 teaspoon vanilla 2 nd Place Adult Chocolate Sin Cheesecake Betty Durham Neillsville Combine graham cracker crumbs, 1/4 cup sugar, and butter. Press in bottom and 2 up sides of 9 spring form pan. Beat one 8 ounce package of cream cheese, 1/4 cup sugar. Add 1 egg and 1/4 teaspoon of vanilla. Stir in chocolate and 1/3 cup sour cream. Spoon over crust. Beat one 8 ounce package cream cheese, brown sugar. Add 1 egg, 1 tablespoon flour, 1/2 teaspoon vanilla. Stir in pecans. Spoon over chocolate layer. Beat 3 ounce package of cream cheese, 1/2 cup sugar. Add 1 egg. Stir in 1 cup sour cream, 1/4 teaspoon vanilla, 1/4 teaspoon almond extract. Spoon on top of pecan layer. Bake at 325 degrees for 1 hour or until center is almost set. Turn off oven, leave cake in oven for 30 minutes. Open oven door part way and leave cake in for another 30 minutes. Cool completely. Refrigerate at least 8 hours. Glaze: Combine chocolate and butter in a double boiler, melt over simmering water. Remove. Add remaining ingredients, stir until smooth. Remove cake from pan and top with glaze. 12 servings

4 Ingredients - brownies: 1 cup sugar 1/2 cup butter (softened) 4 eggs 1 16 ounce can Hershey s syrup 1 cup flour 1/2 teaspoon salt 1 teaspoon vanilla Filling: 1/2 cup soften butter 3 ounces cream cheese, softened 3 tablespoons crème de menthe 2 1/2 cups powdered sugar Frosting: 1 10 ounce package mint chocolate chips 9 tablespoons butter 3 rd Place Adult Chocolate Mint Brownies Carla Bryne Neillsville Directions - brownies: Combine first seven ingredients in a bowl and mix. Pour into 15 ½ x 10 ½ greased pan. Bake at 350 degrees for 22 minutes. Directions filling: Combine butter and cream cheese in a bowl and beat until light. Add powdered sugar and crème de menthe and beat until smooth. Spread on cooled bars. Directions frosting: Melt mint chocolate chips and butter in a small saucepan over low heat, stirring until smooth. Cool and then spread carefully filling. Chill before cutting. Keep refrigerated.

5 Ingredients: 1 1/2 cups chocolate filled cookie crumbs 1/2 cup butter, melted 14 ounce can sweetened condensed milk 1 cup semi-sweet chocolate chips 1 cup caramel bits 3/4 cup chopped Preheat oven to 350 degrees. 1 st Place Youth Delicious Chocolate Cookie Bars Cain Toufar Loyal Combine cookie crumbs and butter. Press into the bottom of a greased 9 x 13 x 2 pan. Pour sweetened condensed milk over the crust. Sprinkle the chocolate chips, caramel bits, and nuts on top of the milk. Bake for about 25 minutes or until lightly browned. Cool completely in the pan before cutting into bars. Makes 24 bars

6 2 nd Place Youth French Chocolate Torte MaKenna Erickson Neillsville Ingredients: 1 14 ounce box of chocolate graham crackers 2 3 ounce packages instant French vanilla pudding 3 cups milk 1 cup whipping cream, whipped 2 ounces semi-sweet chocolate, melted 3 tablespoons butter, room temperature 3 tablespoons white syrup 1 1/2 cups powder sugar, sifted Line a 9 x 13 pan with whole crackers, breaking as needed to evenly cover bottom of pan. Mix milk and pudding until thickened and then fold in whipped cream. Spread 1/2 of pudding over crackers and then add another layer of graham crackers followed by the rest of the pudding mixture. Top with another layer of graham crackers. Combine remaining ingredients and beat. Spread over graham crackers. Refrigerate 24 hours before serving

7 3 rd Place Youth Marshmallow Brownies with Butterscotch Chips Ingredients: 2 tablespoons milk 1 1/4 sticks unsalted butter 1 1/4 cups sugar 7/8 cups unsweetened cocoa powder 1/4 teaspoon salt 1/2 teaspoon vanilla extract 2 large eggs 1/2 cup all-purpose flour 1/4 cup semi-sweet mini chocolate chips 3/4 cup mini marshmallows 1/4 cup butterscotch chips Natalie Nikolai Loyal Preheat oven to 325 degrees and spray a 8 x 8 pan. Combine the milk, butter, sugar, cocoa, and salt in a double boiler. Stir the butter from time to time until it s melted and the mixture is smooth and hot to the touch. Remove from heat and set aside to cool for 10 minutes. Using a rubber spatula, stir in the vanilla and then the eggs one at a time stirring vigorously between each addition. Once the batter looks well blended, shiny and thick stir in the flour until it s fully incorporated. Spread the batter into the prepared baking pan. Bake brownies for minutes or until a toothpick inserted comes out with a few moist crumbs. Remove brownies from the oven and immediately sprinkle chocolate chips, mini marshmallows, and butter scotch chips on top. Return brownies to oven for about 5 minutes just until marshmallows begin to melt. Remove brownies from the oven and let cool before cutting.