Top 10 Brownie Recipes

Fudgy Brownies

These are our favorite brownies because we like "chewy" brownies rather than cake-like brownies.
—ScottsdalePrincess

Top 10 Simple & Delicious Recipes of 2010

Looking for simple recipes? Our editor shares the best quick and easy recipes of the year from Simple & Delicious magazine.

Top 100 Recipes of 2010

We're sharing the most popular recipes on tasteofhome.com in 2010—from main dishes and desserts, to appetizers, slow cooker recipes, holiday recipes and many more!

Raspberry Ribbon Cheesecake Recipe

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87% would make again

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Here's a mouthwatering dessert that's sure to impress family and friends. Not only does it taste wonderful with its chocolate cookie crust, rich creamy cheesecake and tangy raspberry center and topping...it also looks lovely!—Peggy Frazier, Indianapolis, Indiana

This recipe is:

Contest Winning

• 12-16 Servings
• Prep: 30 min. + chilling Bake: 35 min. + cooling

Ingredients

• 2 cups chocolate wafer crumbs
• 1/3 cup butter, melted
• 3 tablespoons sugar
• 
  RASPBERRY SAUCE:
• 2-1/2 cups fresh or frozen unsweetened raspberries, thawed
• 2/3 cup sugar
• 2 tablespoons cornstarch
• 2 teaspoons lemon juice
• 
  FILLING/TOPPING:
• 3 packages (8 ounces each) cream cheese, softened
• 1/2 cup sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon Spice Island® Pure Vanilla Extract
• 2 egg whites
• 1 cup heavy whipping cream
• 2 to 3 tablespoons orange juice
• 1-1/2 cups fresh or frozen unsweetened raspberries, thawed

Directions

• Combine the first three ingredients; press into bottom and 1-1/2 in. up sides of a greased 9 in. springform pan. Chill 1 hour or until firm.
• In a blender, cover and process raspberries until pureed. Press through a sieve; discard seeds. Add water if necessary to measure 1 cup.
• In a small saucepan, combine sugar and cornstarch. Stir in raspberry juice; bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from heat; stir in lemon juice and set aside.
• In a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth. Add egg whites; beat on low just until blended. Stir in cream.
• Pour half into crust. Top with 3/4 cup raspberry sauce (cover and refrigerate remaining sauce). Carefully spoon remaining filling over sauce.
• Bake at 375° for 35-40 minutes or until center is nearly set. Remove from oven; immediately run a knife around pan to loosen crust. Cool on wire rack 1 hour.
• Refrigerate overnight. Add orange juice to chilled raspberry sauce; gently fold in raspberries. Spoon over cheesecake. Yield: 12-16 servings.

Nutrition Facts: 1 serving (1 piece) equals 286 calories, 16 g fat (9 g saturated fat), 46 mg cholesterol, 174 mg sodium, 33 g carbohydrate, 3 g fiber, 3 g protein.

Raspberry Ribbon Cheesecake published in Taste of Home June/July 1996, p27

Chocolate Raspberry Cheesecake Recipe

Photo by: Taste of Home

89% would make again

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“My husband loves cheesecake, and this favorite is from a cookbook I bought long ago for $1 at a yard sale. We love raspberries and chocolate—what a match!”

This recipe is:

Member Exclusive

• 16 Servings
• Prep: 40 min. Bake: 65 min. + chilling

Ingredients

• 1-1/2 cups cream-filled chocolate sandwich cookie crumbs
• 2 tablespoons butter, melted
• 4 packages (8 ounces each) cream cheese, softened
• 1-1/4 cups sugar
• 1 cup (8 ounces) sour cream
• 1 teaspoon Spice Island® Pure Vanilla Extract
• 3 eggs, lightly beaten
• 9 ounces semisweet chocolate, chopped
• 1/2 cup seedless raspberry preserves
• 
  TOPPING:
• 6 ounces semisweet chocolate, chopped
• 1/3 cup heavy whipping cream
• Fresh raspberries and whipped cream, optional

Directions

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Combine cookie crumbs and butter; press onto the bottom of prepared pan.
• In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Set aside 1-1/2 cups; pour remaining batter over crust.
• In a microwave, melt chocolate; stir in preserves until blended. Stir in reserved batter just until blended. Drop by tablespoonfuls over the plain batter (do not swirl). Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
• Bake at 325° for 65-75 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
• For topping, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool slightly. Spread over top of cheesecake. Refrigerate overnight. Garnish with raspberries and whipped cream if desired. Yield: 16 servings.

Nutrition Facts: 1 slice (calculated without optional garnishes) equals 557 calories, 38 g fat (22 g saturated fat), 123 mg cholesterol, 269 mg sodium, 49 g carbohydrate, 3 g fiber, 9 g protein.

Chocolate Raspberry Cheesecake published in Taste of Home February/March 2010, p85

Pecan Caramels Recipe

Photo by: Taste of Home

100% would make again

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"Make a pot of coffee or fix a drink, this takes a while! It's worth it though-this recipe is a family favorite and we always get requests for gifts of these chewy caramels." Darrell Brown, Lincoln, Nebraska

• 117 Servings
• Prep: 30 min. Cook: 40 min. + standing

Ingredients

• 2 teaspoons plus 1 cup butter, divided
• 1-1/4 cups sugar
• 1-1/4 cups packed brown sugar
• 1 cup dark corn syrup
• 2 cups heavy whipping cream, divided
• 2 pounds chopped pecans
• 1 teaspoon Spice Island® Pure Vanilla Extract

Directions

• Line a 13-in. x 9-in. pan with foil; grease the foil with 2 teaspoons butter and set aside.
• In a large heavy saucepan, combine the sugars, corn syrup, 1 cup cream and the remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Slowly stir in the remaining cream. Cook, without stirring, until a candy thermometer reads 245° (firm-ball stage).
• Remove from the heat; stir in pecans and vanilla. Pour into prepared pan (do not scrape saucepan). Let stand until firm. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares. Wrap individually in waxed paper; twist ends. Yield: 4-1/4 pounds.

Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Nutrition Facts: 1 piece equals 107 calories, 9 g fat (2 g saturated fat), 10 mg cholesterol, 19 mg sodium, 8 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1-1/2 fat, 1/2 starch.

Pecan Caramels published in Taste of Home December/January 2010, p62

Chocolate Baklava Recipe

Photo by: Taste of Home

100% would make again

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I've been cooking for years, and baklava remains a favorite. Most folks find one piece of this rich dessert very satisfying, so this recipe feeds many people. —Cindy Schumacher, Kenvil, New Jersey

• 50 Servings
• Prep: 20 min. Bake: 50 min.

Ingredients

• 1 package (16 ounces, 14-inch x 9-inch sheet size) frozen phyllo dough, thawed
• 1-1/4 cups butter, melted
• 1 pound finely chopped walnuts
• 1 package (12 ounces) HERSHEY’®S Mini Chips Semi-Sweet Chocolate Chips
• 3/4 cup sugar
• 1-1/2 teaspoons ground cinnamon
• 1 teaspoon grated lemon peel
• 
  SYRUP:
• 3/4 cup orange juice
• 1/2 cup sugar
• 1/2 cup water
• 1/2 cup honey
• 2 tablespoons lemon juice

Directions

• Butter a 15-in. x 10-in. x 1-in. baking pans. Unroll one package of phyllo dough; cut stack into a 10-1/2-in. x 9-in. rectangle. Repeat with remaining phyllo. Discard scraps.
• Line bottom of prepared pan with two sheets of phyllo dough (sheets will overlap slightly). Brush with butter. Repeat layers 8 times. (Keep dough covered with plastic wrap and a damp towel until ready to use to prevent it from drying out.)
• In a large bowl, combine the nuts, chocolate chips, sugar, cinnamon and lemon peel. Sprinkle 2 cups over top layer of phyllo.
• Top with four layers phyllo dough, buttering each layer. Top with 2 or more cups nut mixture. Top with four layers phyllo dough, buttering each layer; top with remaining nut mixture. Top with the remaining phyllo dough, brushing each layer with butter. Drizzle any remaining butter over top.
• Using a sharp knife, cut baklava into 1-1/2-in. diamonds. Bake at 325° for 50-60 minutes or until golden brown. Meanwhile, combine the syrup ingredients in a saucepan; bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer, uncovered, for 20 minutes. Pour over warm baklava. Cool completely in pans on wire racks. Yield: 50 pieces.

Nutrition Facts: 1 serving (1 piece) equals 186 calories, 12 g fat (4 g saturated fat), 12 mg cholesterol, 87 mg sodium, 19 g carbohydrate, 1 g fiber, 3 g protein.

Walnut Baklava Recipe

Photo by: Taste of Home

100% would make again

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Josie Bochek of Sturgeon Bay, Wisconsin sent the recipe for this traditional sweet and nutty Greek pastry.

• 36 Servings
• Prep: 1-1/4 hours Bake: 45 min. + cooling

Ingredients

• 4 cups finely chopped walnuts
• 1/4 cup sugar
• 1 tablespoon ground cinnamon
• 1 cup butter, melted
• 40 sheets phyllo dough (14 inches x 9 inches)
• 
  SYRUP:
• 1 cup sugar
• 1/2 cup water
• 1/4 cup honey
• 1 teaspoon lemon juice
• 1 teaspoon Spice Island® Pure Vanilla Extract

Directions

• In a small bowl, combine the walnuts, sugar and cinnamon; set aside. Grease two 13-in. x 9-in. baking dishes with some of the melted butter. Unroll phyllo dough sheets (keep dough covered with plastic wrap while assembling).
• Place one sheet of phyllo in a baking dish; brush with butter. Top with a second sheet; brush with butter. Fold long ends under to fit the dish. Sprinkle with about 2 tablespoons nut mixture. Repeat 18 times, layering two sheets, brushing with butter and sprinkling with nut mixture. Top with remaining dough; brush with butter. Cut into 2-in. diamonds with a sharp knife.
• Bake at 350° for 45-55 minutes or until golden brown. Meanwhile, in a saucepan, combine the syrup ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Pour over warm baklava. Cool on a wire rack. Yield: 3 dozen.
  
  Editor's Note: This recipe was tested with Athenos phyllo dough. The phyllo sheets measure 14 in. x 9 in.

Nutrition Facts: 1 serving (1 piece) equals 197 calories, 13 g fat (4 g saturated fat), 14 mg cholesterol, 102 mg sodium, 18 g carbohydrate, 1 g fiber, 5 g protein.

Walnut Baklava published in Taste of Home June/July 2005, p52

Baklava Tartlets Recipe

Photo by: Taste of Home

81% would make again

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Want a quick treat that's delicious and easy to do? These tartlets will do the trick. You can serve them right away, but they're better after chilling for about an hour in the refrigerator. A little sprig of mint adds just a touch of color. —Ashley Eagon, Kettering, Ohio

This recipe is:

Quick

• 45 Servings
• Prep/Total Time: 25 min.

Ingredients

• 2 cups finely chopped walnuts
• 3/4 cup honey
• 1/2 cup butter, melted
• 1 teaspoon ground cinnamon
• 1 teaspoon lemon juice
• 1/4 teaspoon ground cloves
• 3 packages (1.9 ounces each) frozen miniature phyllo tart shells

Directions

• In a small bowl, combine the first six ingredients; spoon 2 teaspoonfuls into each tart shell. Refrigerate until serving. Yield: 45 tartlets.

Nutrition Facts: 1 serving (1 each) equals 76 calories, 5 g fat (1 g saturated fat), 5 mg cholesterol, 24 mg sodium, 6 g carbohydrate, trace fiber, 2 g protein.

Phyllo Fruit Tart Recipe

Photo by: Taste of Home

100% would make again

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This elegant treat tastes as fantastic as it looks. A topping of mixed berries would also be wonderful. Taste of Home Test Kitchen

This recipe is:

Healthy

Quick

Member Exclusive

• 8 Servings
• Prep: 15 min. Bake: 5 min. + cooling

Ingredients

• 1 tablespoon butter, melted
• 1 tablespoon canola oil
• 8 sheets phyllo dough (14 inches x 9 inches)
• 1 package (8 ounces) fat-free cream cheese
• 3 tablespoons confectioners' sugar
• 1 cup reduced-fat whipped topping
• 1 can (11 ounces) mandarin oranges, drained
• 4 kiwifruit, peeled and sliced
• 1-1/2 cups sliced fresh strawberries
• 1 ounce white baking chocolate, melted

Directions

• In a small bowl, combine butter and oil. Place one sheet of phyllo dough on a work surface; brush evenly with butter-oil mixture. Repeat with seven more sheets of phyllo, brushing each layer and stacking on previous sheet. (Keep remaining phyllo dough covered with waxed paper to prevent it from drying out.)
• Place phyllo dough on a baking sheet. Bake at 400° for 5-7 minutes or until golden. Cool on a wire rack.
• In a small bowl, beat cream cheese and confectioners' sugar until smooth; fold in whipped topping. Gently spread over cooled crust. Arrange fruits over cream cheese layer; drizzle with chocolate. Yield: 8 servings.

Nutrition Facts: 1 piece equals 183 calories, 6 g fat (3 g saturated fat), 7 mg cholesterol, 222 mg sodium, 26 g carbohydrate, 3 g fiber, 6 g protein. Diabetic Exchanges: 1 starch, 1 fat, 1/2 fruit.

Phyllo Fruit Tart published in Healthy Cooking June/July 2010, p14

Makeover Peanut Butter Cup Cheesecake Recipe

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92% would make again

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No one will ever guess this decadently rich, firmer-textured cheesecake, originally from Sharon Anderson of Lyons, Illinois has been lightened up. We promise!

This recipe is:

Healthy

• 16 Servings
• Prep: 30 min. Bake: 50 min. + chilling

Ingredients

• 3/4 cup graham cracker crumbs
• 2 tablespoons sugar
• 2 tablespoons butter, melted
• 3/4 cup creamy peanut butter
• 
  FILLING:
• 2 packages (8 ounces each) fat-free cream cheese
• 1 package (8 ounces) reduced-fat cream cheese
• 1 cup (8 ounces) reduced-fat sour cream
• 3/4 cup sugar
• 2 eggs, lightly beaten
• 1-1/2 teaspoons Spice Island® Pure Vanilla Extract
• 3/4 cup hot fudge ice cream topping, divided
• 6 peanut butter cups, cut into small wedges

Directions

• In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom of a 9-in. springform pan coated with cooking spray.
• Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack. In a microwave-safe bowl, heat peanut butter on high for 30 seconds or until softened. Spread over crust to within 1 in. of edges.
• In a large bowl, beat the cream cheese, sour cream and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Pour 1 cup into a bowl; set aside. Pour remaining filling over peanut butter layer.
• In a microwave-safe bowl, heat 1/4 cup fudge topping on high for 30 seconds or until thin; fold into reserved cream cheese mixture. Carefully pour over filling; cut through with a knife to swirl.
• Return pan to baking sheet. Bake for 50-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
• Microwave remaining fudge topping on high for 30 seconds or until warmed; spread over cheesecake. Garnish with peanut butter cups. Refrigerate overnight. Yield: 16 servings.

Nutrition Facts: 1 slice equals 316 calories, 16 g fat (6 g saturated fat), 47 mg cholesterol, 361 mg sodium, 32 g carbohydrate, 1 g fiber, 12 g protein.

Makeover Peanut Butter Cup Cheesecake published in Healthy Cooking February/March 2010, p27

Banana Cupcakes with Ganache Frosting Recipe

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90% would make again

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Using extra-ripe bananas in this recipe ensures the cupcakes will be sweet and moist. The ganache frosting is made even fluffier with the addition of marshmallow creme. —Stephanie Lelo, Grand Rapids, Michigan

• 21 Servings
• Prep: 45 min. Bake: 20 min. + cooling

Ingredients

• 2 cups all-purpose flour
• 1-1/2 cups sugar
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1/2 cup canola oil
• 1/4 cup buttermilk
• 1 teaspoon Spice Island® Pure Vanilla Extract
• 1-1/3 cups mashed ripe bananas (2 to 3 medium)
• 3/4 cup chopped pecans
• 
  FROSTING:
• 7 ounces semisweet chocolate, chopped
• 1/2 cup heavy whipping cream
• 6 tablespoons shortening
• 1/3 cup confectioners' sugar
• 1/2 cup marshmallow creme
• 1/2 teaspoon Spice Island® Pure Vanilla Extract

Directions

• In a large bowl, combine the flour, sugar, baking soda, baking powder and salt. In another bowl, combine the eggs, oil, buttermilk and vanilla. Beat into dry ingredients just until moistened. Fold in bananas and pecans.
• Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-24 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.
• For frosting, in a small saucepan, melt chocolate with cream over low heat; stir until blended. Remove from the heat. Transfer to a small bowl; cool until mixture reaches room temperature.
• In a large bowl, cream shortening and confectioners' sugar until light and fluffy. Beat in marshmallow creme and vanilla. Add chocolate mixture. Beat until light and fluffy. Frost cupcakes. Yield: about 1-1/2 dozen.

Banana Cupcakes with Ganache Frosting published in Taste of Home's Cupcake of the Week Newsletter , p3/30/09

Banana Basics

Look for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.

Chocolate Ganache Cake Recipe

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90% would make again

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Although this cake looks very elegant and like something you'd only serve at special occasions, it's really, really easy. As one of our Test Kitchen Professionals put it, “It's the easiest cake you could ever make.”

This recipe is:

Healthy

• 12 Servings
• Prep: 20 min. Bake: 20 min. + cooling

Ingredients

• 2 ounces 53% cacao dark baking chocolate, coarsely chopped
• 2 tablespoons butter
• 3/4 cup boiling water
• 3/4 cup sugar
• 1/4 cup buttermilk
• 1 egg
• 1 teaspoon Spice Island® Pure Vanilla Extract
• 1/2 teaspoon orange extract
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 
  GANACHE:
• 1/4 cup half-and-half cream
• 3 ounces 53% cacao dark baking chocolate, coarsely chopped

Directions

• Place chocolate and butter in a large bowl; add boiling water and stir until smooth. Stir in the sugar, buttermilk, egg and extracts. Combine the flour, baking soda and salt; beat into chocolate mixture just until blended.
• Transfer to a 9-in. round baking pan coated with cooking spray. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Place rack on a waxed paper-lined baking sheet.
• For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool for 10 minutes or until slightly thickened.
• Slowly pour ganache over cake, allowing some ganache to drape over the sides. Refrigerate until serving. Cut into wedges. Yield: 12 servings.

Nutrition Facts: 1 slice equals 179 calories, 7 g fat (4 g saturated fat), 26 mg cholesterol, 236 mg sodium, 28 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Chocolate Bliss Marble Cake Recipe

Photo by: Taste of Home

100% would make again

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“This cake is served at all of our family parties. It's low in fat, but still delicious. I've been making it since 1985, when my late husband had heart surgery and had to watch his diet.” Josephine Piro - Easton, Pennsylvania

This recipe is:

Contest Winning

Healthy

• 16 Servings
• Prep: 40 min. Bake: 30 min. + cooling

Ingredients

• 5 egg whites
• 1/4 cup baking cocoa
• 1/4 cup hot water
• 1 cup sugar, divided
• 1 cup fat-free milk
• 3 tablespoons canola oil
• 1 teaspoon Spice Island® Pure Vanilla Extract
• 3/4 teaspoon almond extract
• 2-1/2 cups all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1-1/2 cups reduced-fat whipped topping
• 4 ounces semisweet chocolate
• 1-1/2 cups fresh raspberries

Directions

• Let egg whites stand at room temperature for 30 minutes. Dissolve cocoa in water; let stand until cool.
• In a large bowl, beat 3/4 cup sugar, milk, oil and extracts until well blended. Combine the flour, baking powder and salt; gradually beat into sugar mixture until blended.
• In another bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Remove 2 cups batter; stir in reserved cocoa mixture.
• Coat a 10-in. fluted tube pan with cooking spray. Alternately spoon the plain and chocolate batters into pan. Cut through batter
• with a knife to swirl.
• Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
• For topping, in a microwave, melt whipped topping and chocolate; stir until smooth.
• Place cake on a serving plate. Drizzle with topping. Arrange raspberries in center of cake. Yield: 16 servings.

Nutrition Facts: 1 slice equals 215 calories, 6 g fat (2 g saturated fat), trace cholesterol, 172 mg sodium, 37 g carbohydrate, 2 g fiber, 4 g protein.

Peanut Cake Bars Recipe

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A bakery favorite inspired us to create this recipe. Individual pieces of white cake are coated with a crunchy peanut coating.—Taste of Home Test Kitchen

• 20 Servings
• Prep: 1-3/4 hours Bake: 30 min. + standing

Ingredients

• 1/2 cup butter, softened
• 1-1/2 cups sugar
• 4 egg whites
• 2 teaspoons Spice Island® Pure Vanilla Extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1-1/3 cups buttermilk
• 
  GLAZE:
• 7-1/2 cups confectioners' sugar, divided
• 1 cup milk, divided
• 1 teaspoon Spice Island® Pure Vanilla Extract, divided
• 2 cans (12 ounces each) salted peanuts, chopped, divided

Directions

• In a large bowl, cream butter and sugar until light and fluffy. Add egg whites, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
• Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
• For glaze, in a shallow bowl, mix 3-3/4 cups confectioners' sugar, 1/2 cup milk and 1/2 teaspoon vanilla until smooth. Place one can of peanuts in another shallow bowl.
• Cut cake into 20 bars. Coat the top and sides of each square with glaze, then roll in nuts. Place on wire racks over waxed paper; let dry completely.
• Make a second batch of glaze with the remaining confectioners' sugar, milk and vanilla. Coat cake squares a second time, then roll in remaining nuts. Let dry completely. Yield: 20 bars.

Nutrition Facts: 1 piece equals 562 calories, 24 g fat (6 g saturated fat), 14 mg cholesterol, 299 mg sodium, 79 g carbohydrate, 3 g fiber, 12 g protein.

Chocolate-Mint Truffle Cookies Recipe

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88% would make again

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These truffle-like cookies will wow guests at any holiday gathering and steal the show on the dessert table. Taste of Home Test Kitchen

• 32 Servings
• Prep: 25 min. Bake: 10 min./batch + cooling

Ingredients

• 1/4 cup butter, cubed
• 1 cup (6 ounces) semisweet chocolate chips, divided
• 1 egg
• 1/3 cup sugar
• 1/3 cup packed brown sugar
• 1/2 teaspoon Spice Island® Pure Vanilla Extract
• 1/8 teaspoon peppermint extract
• 1 cup all-purpose flour
• 1/3 cup baking cocoa
• 1/4 teaspoon baking powder
• 1/8 teaspoon salt
• 1 package (4.6 ounces) mint Andes candies, chopped, divided
• 2 teaspoons shortening, divided
• 1/2 cup white baking chips
• Optional toppings: chopped nuts, sprinkles and crushed candy canes

Directions

• In a microwave-safe bowl, melt butter and 1/2 cup chocolate chips; stir until smooth. Cool slightly. Stir in the egg, sugars and extracts. Combine the flour, cocoa, baking powder and salt; gradually add to chocolate mixture and mix well. Fold in 3/4 cup Andes candies.
• Roll rounded tablespoonfuls of dough into balls. Place 2-in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until tops appear slightly dry. Cool for 1 minute before removing to wire racks to cool completely.
• In a microwave, melt 1 teaspoon shortening and remaining chocolate chips and Andes candies; stir until smooth. Melt vanilla chips and remaining shortening in a microwave at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
• Dip half of the cookies in melted chocolate mixture; allow excess to drip off. Place on waxed paper. Dip remaining cookies in melted vanilla mixture; allow excess to drip off. Place on wax paper. Immediately sprinkle with toppings of your choice. Let stand until set. Yield: about 2-1/2 dozen.

Nutrition Facts: 1 cookie equals 112 calories, 6 g fat (4 g saturated fat), 11 mg cholesterol, 30 mg sodium, 15 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.