Category: Desserts

These truffles are absolutely D-E-L-I-C-I-O-U-S! I thoroughly enjoyed making the Ultimate Dark Chocolate Oreo Truffle, and my chocoholic sweet tooth was wonderfully satiated!

Only 3 ingredients! This is my all-time favorite dessert recipe, and ironically one of the easiest I’ve come across. Anyone can make it, yet the taste is something you’d expect from a professional chocolatier.

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Ultimate Dark Chocolate Oreo Truffle

Ingredients

• 1 18 ounce package Oreo cookies
• 1 8 ounce package Philadelphia Cream Cheese
• 1 8 ounce box baker's semi-sweet baking chocolate, 1 bar

Instructions

1. Set out 1 package Philadelphia Cream cheese.
2. In a blender or food processor, blend 1 the Oreos until a fine powder is formed throughout TIP: Do this is small groups, 5 or 6 oreos at a time. If you do it all at once, it's impossible to get a consistent powder.
3. Remove any remaining cookie pieces.
4. Knead the philadelphia cream cheese into the mix until the mixture is consistent throughout. Roll into 2 in balls and place on cookie sheet. Refrigerate 30 minute (Or freeze 10 min).
5. Melt 1 bar Baker's semi-sweet chocolate.
6. Using two spoons, coat each ball individually. Place on cookie sheet and refrigerate 30 minute.

Enjoy!

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Recipe based on on by Midnight_Blue_
Photo by Lalaloula

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These Maple Pecan Squares are delicious, rich and gooey like a good pecan pie. The maple syrup doesn’t shout maple at you but gives it a nuance that you wouldn’t get with plain corn syrup.

The shortbread crust is very rich, which makes these cookies perfect for the tea table cut into small squares.

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Margo's Maple Pecan Squares

Ingredients

• 1 1/2 cups pecans
• 2 cups flour
• 3/4 cup sugar
• 3/4 cup butter melted
• 1 cup brown sugar lightly packed
• 1 cup maple syrup
• 4 eggs
• 1/4 cup flour
• 1/4 teaspoon salt
• 1 teaspoon vanilla

Instructions

1. Preheat oven to 350°F.
2. Spread pecans in a single layer on a baking sheet and roast them 10 minutes, set aside.
3. Combine 1st measurement of flour and sugar, stir in melted butter.
4. Line a 9x13in baking pan with parchment paper, allowing about 2in to hang over each end. Press mixture evenly into bottom of pan. Bake 10 minutes.
5. Whisk together brown sugar, maple syrup and eggs. Gently whisk in 2nd measurement of flour, salt and vanilla. Fold in most of pecans, reserving a few for the top. Pour mixture over shortcake base.
6. Sprinkle reserved pecans on top.
7. Bake 30 minutes.
8. Cool 2 hours before removing and cutting.

Enjoy!

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Recipe based on one by Sam #3
Photo by momaphet

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I had this 3 Ingredient Chocolate Cherry Dump Cake for the first time at my cousins’ house! I could not believe it when she told me you just dumped 3 ingredients into a pan (no bowls or mixing) and just baked it!

It’s really great and just too easy!

I recommend waiting a day or so before you eat this if you can help yourself. This will allow the cake to blend a bit. It will be moister and will have more of the cherry flavor soaked into it.

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3 Ingredient Chocolate Cherry Dump Cake

Prep Time

15 mins

Cook Time

1 hr

Total Time

1 hr 15 mins

 

This 3 Ingredient Chocolate Cherry Dump Cake is just to doggone easy to be so doggone good!

Course: Dessert

Cuisine: American

Keyword: 3 Ingredient Chocolate Cherry Dump Cake

Servings: 4

Calories: 395 kcal

Ingredients

• 2 20 ounce cans cherry pie filling
• 1 18 1/2 ounce box chocolate cake mix, unprepared
• 3/4 cup butter melted

Instructions

1. Preheat oven to 350 degrees.
2. Dump the cherry pie filling into 13 x 9 inch cake pan. Spread out evenly in the pan.
3. Sprinkle the cake mix evenly over filling. Drizzle the butter over the top.
4. Bake for 1 hour. Serve from the pan.

Enjoy!

Up Next:

Sugar Cookie Apple Crisp

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Recipe based on one by Karen=^..^=
Photo by Dine & Dish

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Fudge Crinkles – A Great 4 Ingredient Cake Mix Cookie! Cookies couldn’t be easier to make than when you make them from cake mix!

These are chewy, fudgy, SUPER EASY cookies that you can probably make right now!

I have watched these disappear time and again and everyone is always asking for the recipe. It is almost embarrassing to give it out. It’s that easy!

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Fudge Crinkles - A Great 4 Ingredient Cake Mix Cookie

Ingredients

• 1 18 1/4 ounce box devil's food cake mix (Betty Crocker Super Moist suggested)
• 1/2 cup vegetable oil
• 2 large eggs
• confectioners' sugar or granulated sugar for rolling

Instructions

1. Preheat oven to 350F.
2. Stir (by hand) dry cake mix, oil and eggs in a large bowl until dough forms.
3. Dust hands with confectioners' sugar and shape dough into 1 1/2" balls. Allow the balls to sit on the counter for a few minutes. This allows them to dry slightly so the powdered sugar will not be absorbed so much.
4. Roll the balls in confectioners' sugar and place 2 inches apart on ungreased cookie sheets.
5. Bake for 8-10 minutes or until center is JUST SET.

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Recipe based on one by Karen=^..^=
Photo by DanaClover

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For all you who, like me, love cheesecake but aren’t that great at making it, this German Chocolate Cheesecake is for us! A cake/cheesecake combination with a most delicious frosting. This is a great cake!

I love the texture of this cake with the cream cheese filling. The icing is super great too.

I recommend making this a day or two in advance, since the flavors are definitely better after the day it’s made.

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German Chocolate Cheesecake

Ingredients

• 1 18 1/4 ounce package German chocolate cake mix
• 2 8 ounce packages cream cheese, softened
• 1 1/2 cups sugar
• 4 eggs lightly beaten

Frosting

• 1 cup sugar
• 1 cup evaporated milk
• 1/4 cup butter cubed (or margarine)
• 3 egg yolks beaten
• 1 teaspoon vanilla or vanilla extract
• 1 1/2 cups flaked coconut
• 1 cup pecans chopped

Instructions

1. Prepare cake batter according to package directions; set aside.
2. In a small mixing bowl, beat the cream cheese and sugar until smooth. Add the eggs; beat on low speed, just until combined.
3. Pour half the cake batter into a greased 9x13 pan; gently pour cream cheese mixture over batter. Gently spoon remaining batter over top, spreading to edge of pan.
4. Bake at 325F for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 1 hour.
5. Frosting: Combine the sugar, milk, butter, and egg yolks in a heavy saucepan. Cook and stir over medium-low heat until thickened.
6. Remove from heat, stir in the vanilla and fold in the coconut and pecans. Cool until the frosting reaches spreading consistency. Frost cooled cake.

Recipe Notes

Refrigerate leftovers.

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Recipe based on one by Swan Valley Tammi
Photo by Danny’s Wife 😀

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I have been making Tiger Butter for years, and it’s one of my favorites. They look like something you’ve spent a lot of time on, but they’re so simple to make!

There’s only 3 ingredients and it’s delicious!!!

A chocolate and peanut butter lover’s dream come true!

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Tiger Butter

Ingredients

• 1 lb milk chocolate
• 1 lb white chocolate
• 1 cup peanut butter

Instructions

1. Melt the milk chocolate in a double boiler. At the same time, melt the white chocolate over double boiler.
2. Pour the melted milk chocolate into lined 11 x 15-inch pan. Spread to cover pan.
3. Immediately combine melted white chocolate with peanut butter.
4. Pour over milk chocolate in pan.
5. Swirl 2 layers with a fork in such a way as to make"tiger" stripes.
6. Allow to set.
7. Cut into small squares with sharp knife.

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Recipe based on one by SilentCricket
Photo by flower7

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This No-Bake Cherry Cheesecake Pie is delicious and exceptionally easy to make. I believe I made it in about 10 minutes.

It’s so light and creamy and pretty enough for company.

Everybody who has tried this pie LOVED it.

I am especially amused when I take it to a pot luck and people think I bought it because I can top it with the neat cover the ready-made crust comes with!

Be sure to chill well for a firm cheesecake.

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No-Bake Cherry Cheesecake Pie

Prep Time

15 mins

Cook Time

0 mins

Chill Time

3 hrs

Total Time

3 hrs 15 mins

 

This No-Bake Cherry Cheesecake Pie is a favorite easy to make dessert!

Course: Dessert

Cuisine: American

Keyword: No-Bake Cherry Cheesecake Pie

Servings: 6

Calories: 425 kcal

Ingredients

• 1 prepared graham cracker crust
• 1 8 ounce package cream cheese, softened
• 1/2 cup sugar
• 1 8 ounce container frozen dessert topping (Cool Whip)
• 1 19 ounce can cherry pie filling (Comstock)

Instructions

1. Blend the cream cheese and sugar. Fold in the frozen dessert topping. Press into the graham cracker crust, spreading cream cheese mixture up the sides.

2. The bottom will be covered and there will be a ring of the cream cheese mixture about 1 inch wide around the pie.

3. Pour the cherry pie filling into the center. Chill at least 3 hours.

Enjoy this No-Bake Cherry Cheesecake Pie!

Up Next: 

Banana Cream Pie – Granny’s Best Recipe

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Recipe based on one and photo by Sharlene~W

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These Pecan Rollo Bites are incredible! Everyone loved them and kept going back for one more of “those pretzel things”! Delicious and easy!!!

My neighbor made these for a backyard BBQ and they were gone before dessert was even served.

The most difficult part of this recipe is unwrapping all the Rolos and not eating all the finished candies before serving them.

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Those Pretzel Things - Pecan Rollo Bites

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

 

Pecan Rollo Bites are a really good snack or appetizer anytime.

Course: Appetizer

Cuisine: American

Keyword: Pecan Rollo Bites

Servings: 6

Calories: 255 kcal

Ingredients

• 50 small pretzel twists
• 50 pieces rollo candies
• 50 pieces whole pecans or 50 pieces walnuts

Instructions

1. Place the pretzel pieces on a baking sheet. Top with one Rollo candy.
2. Place in a warm (250 degrees) oven to just let the Rollo candy melt on top of the pretzel to hold it in place.
3. Remove from the oven and place a pecan piece on top. Let cool and harden.

Enjoy!

Up Next:

Southern Pecan Butter Balls

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Recipe based on one by Kat Rahal
Photo by Marg

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