LESPWA International Presents
A Taste
Of
Chocolate
2017 Recipe Book
All Proceeds Benefit LESPWA International, A Haiti Mission Inc.
Serving Needs Locally and Around the World
Bacon Bourbon Chocolate Pecan Pie .................................................. 3
Cannoli Dip ........................................................................................ 4
Chocolate Cherry Cake ....................................................................... 5
Chocolate Chip Cookie Dough Truffles ................................................ 6
Chocolate Coconut Balls ..................................................................... 7
Chocolate Mint Candies Cookies......................................................... 8
Chocolate Rice Krispie Treats ............................................................. 9
Chocolate Truffle Cookies ................................................................. 10
Cookies & Cream Fudge ................................................................... 11
Flourless Chocolate Cookies ............................................................. 12
Fun Marshmallow Bars..................................................................... 13
Hot Chocolate .................................................................................. 14
Mint Oreo Truffles ........................................................................... 15
No Bake Chocolate Oat Bars ............................................................. 16
No Bake Oreo Truffles ...................................................................... 17
Peanut Butter Cup Cookies ............................................................... 18
Plantation Chocolate Punch ............................................................. 19
Raspberry Mousse Torte .................................................................. 20
Rocky Road Fudge ............................................................................ 21
Sugar Cookie Truffles ....................................................................... 22
White Chocolate Lemon Truffles ...................................................... 23
2
Bacon Bourbon Chocolate Pecan Pie
Amy Guse
Ingredients
1 single crust pie dough
1/2 cup brown sugar
1 cup light Karo syrup
3 eggs
2 Tbsp butter (or dairy free
butter), melted
1 tsp vanilla
1 Tbsp bourbon
4 oz semi-sweet chocolate chips,
melted
1 Tbsp cold water
2 tsp cornstarch
6 oz pecan halves, roughly
chopped
8 slices bacon, cooked and
crumbled
Directions
1. Preheat oven to 420F. Roll out pie dough and place in a deep pie
pan (a regular pie pan will not hold all of the filling).
2. In a large bowl, beat eggs well and then add brown sugar, Karo
syrup, butter, vanilla, and bourbon. Add in melted chocolate and
mix well. In a small bowl combine water and cornstarch and mix
well. Then pour into chocolate mixture and combine.
3. Put pecans and bacon crumbles in the bottom of the pie pan.
Gently pour chocolate mixture over the top (the pecans will float
to the top). Use a spoon to gently arrange the pecans in an even
layer.
4. Bake pie for 10 minutes at 420F then lower the heat to 300F and
continue baking for an additional 30 minutes. Pie may appear
soft in the middle but should firm up when cool
3
Cannoli Dip
Londynn Christiansen
Ingredients
2/3 cup powdered sugar
1/2 cup mini chocolate chips
1/2 cup heavy cream
8 ounces mascarpone cheese
15 ounces ricotta cheese
Directions
1. Cream cheeses together well with heavy cream. Add powdered
sugar and chocolate chips. Mix well.
2. Serve with waffle crackers.
4
Chocolate Cherry Cake
Sue Bartenstein
Ingredients
Cake Ingredients:
1 pkg Devil's Food Cake Mix
1 can cherry pie filling
1 tsp almond extract
3 eggs, beaten
Frosting Ingredients:
1 cup sugar
1/3 cup milk
5 Tbsp margarine or butter
1 cup semisweet chocolate chips
1 tsp almond extract
Directions
1. Heat oven to 350°F. Grease 13x9-inch pan. In large bowl,
combine all cake ingredients; stir until well blended. Pour into
greased and floured pan.
2. Bake at 350°F for 25 to 35 minutes until toothpick inserted in
center comes out clean.
3. In small saucepan, combine sugar, milk and margarine. Bring to a
boil. Boil 1 minute, stirring constantly. Remove from heat; stir in
chocolate chips until smooth add almond extract. Pour and
spread over warm cake. Cool before cutting.
5
Chocolate Chip Cookie Dough Truffles
Laura LeClerc
Ingredients
½ cup butter, room temperature
¾ cup brown sugar, packed
2 cups flour
1 can (14 oz) sweetened
condensed milk
½ cup chocolate chips
½ cup walnuts or pecans, finely
chopped
1 lb. dark chocolate coating
Directions
1. In a bowl, combine butter and sugar on medium-high speed until
light and fluffy, about 2 minutes.
2. Beat in flour, sweetened condensed milk and vanilla until
incorporated, beating well after each addition.
3. Stir in chocolate chips and nuts.
4. Cover with plastic wrap and refrigerate for about 1 hour.
5. Shape mixture into 1 inch balls by rolling spoonful in the palm of
your hand.
6. Place on waxed paper-lined baking sheets. Loosely cover and
refrigerate for 15-20 minutes.
7. In a microwavable bowl, melt chocolate for coating.
8. Dip the cookie dough balls in the chocolate and place on
parchment paper.
9. Let sit until hard and store in refrigerator. Serve cold.
6
Chocolate Coconut Balls
Kendra Ford
Ingredients
1/4 cup butter, melted
1/2 cup sweetened condensed milk
1/2 tsp vanilla
1/4 tsp salt
2 cups powdered sugar
1 (7oz) package coconut
1 (4oz) package pecans, finely chopped
1 (12oz) package semi-sweet chocolate chips
2 Tbsp shortening
Directions
1. In a large bowl, mix together the melted butter, sweetened
condensed milk, vanilla and salt.
2. Stir in the powdered sugar, coconut and pecans.
3. Refrigerate mixture until firm.
4. Form mixture into 1-inch balls.
5. In microwavable bowl, microwave the chocolate chips and
shortening in 30 second intervals and stir until smooth.
6. Dip balls into melted cholate and place on waxed paper until set.
Store in airtight container.
7
Chocolate Mint Candies Cookies
Lola Schleicher
Ingredients
3/4 cup butter
1½ cups brown sugar
2 Tbsp water
2 cups semisweet chocolate chips
2 eggs
2½ cups flour
1¼ tsp baking soda
1/2 tsp salt
3 (4.5 oz) packages chocolate
covered thin mints
Directions
1. In a saucepan over medium heat, cook the sugar, butter and
water, stirring occasionally until melted. Remove from heat, stir
in the chocolate chips until melted and set aside to cool for 10
minutes.
2. Pour the chocolate mixture into a large bowl, and beat in the eggs
one at a time.
3. Combine the flour, baking soda and salt. Stir into the chocolate
mixture. Cover and refrigerate dough for at least one hour.
4. Preheat oven to 350 degrees F. Grease cookie sheets. Roll cookie
dough into walnut sized balls and place 2 inches apart onto the
prepared cookie sheets.
5. Bake 8 to 10 minutes in the preheated oven, be careful not to
overbake. When cookies come out of the oven, press one mint
wafer into the top of each cookie and let sit for one minute.
6. When the mint is softened, swirl with the back of a spoon or
toothpick to make a pattern with the green filling of the mint
wafer. For smaller cookies, break mints in half. Let cool.
8
Chocolate Rice Krispie Treats
Ellen Kind & Barbara Ruth
Ingredients
12oz chocolate chips
12oz butterscotch chips
1cup peanut butter
6-8 cups rice krispies
Directions
1. Mix chocolate and butterscotch chips. Melt together. Add peanut
butter. Mix. Slowly add rice krispies to coat.
2. Spread in a greased 10X12 pan. Put in refrigerator until cooled.
Cut into squares.
9
Chocolate Truffle Cookies
Barb Kerr
Ingredients
1 ¼ cups butter, softened (no substitutes)
1 ¼ cups confectioners’ sugar
1/3 cup baking cocoa
¼ cup sour cream
1 Tbsp vanilla extract
2 ¼ cups all-purpose flour
2 cups (12 oz.) semisweet chocolate chips
¼ cup chocolate sprinkles
Directions
1. In a large mixing bowl, cream butter, sugar and cocoa until light
and fluffy. Beat in sour cream and vanilla. Add flour; mix well. Stir
in chocolate chips. Refrigerate for 1 hour.
2. Preheat oven to 325F. Shape dough into 1 inch balls; dip in
chocolate sprinkles. Place, sprinkled side up, 2 in. apart on
ungreased baking sheets.
3. Bake at 325F for 10 minutes or until set. Cool 5 minutes before
removing to wire racks to cool completely.
Makes about 5 ½ dozen.
10
Cookies & Cream Fudge
Kate Christiansen
Ingredients
16 cream filled chocolate sandwich cookies, crushed
1 - 14oz can sweetened condensed milk
2 Tbsp butter
2 2/3 cup vanilla chips
1 tsp vanilla extract
Directions
1. Line an 8 inch square backing pan with foil; coat with cooking
spray. Place half of the broken cookies in pan.
2. In a saucepan, combine the milk, butter, and chips; Cook and stir
over low heat until chips are melted. Remove from heat; stir in
vanilla.
3. Pour over cookies in pan. Sprinkle with remaining cookies.
Refrigerate for at least 1 hour.
11
Flourless Chocolate Cookies
Jennifer LeClerc
Ingredients
1½ cup powdered sugar
1/3 cup unsweetened cocoa powder
Pinch of salt
1 large egg white
1 tsp vanilla extract
1/2 cup chocolate chips
Directions
1. Preheat oven to 355F. Line baking sheet with parchment paper.
2. In a large bowl, whisk together powdered sugar, cocoa powder,
and salt.
3. Add the vanilla extract and egg white and whisk until you obtain
a thick moist batter. If it seems too thick, add another egg white.
4. Fold in chocolate chips.
5. Scoop batter onto the prepared baking sheet. Leave enough
space between each cookie as they will spread a bit.
6. Bake for 12-14 minutes, until the tops are glossy and they begin
to crack.
7. Let cookies cool completely before removing from baking sheet.
Store cookies in an airtight container for up to 3 days. Enjoy!
12
Fun Marshmallow Bars
Mary Ann Knier
Ingredients
1 pkg devil’s food cake mix
1/4 cup water
1/4 cup butter, melted
1 egg
3 cups mini marshmallows
1 cup M&M candies
Directions
1. Combine cake mix, water, butter, and egg. Press into a greased
9x13 pan. Bake at 375F for 20-22 minutes.
2. Sprinkle marshmallows and M&Ms on top, bake 2-3 minutes
longer. Let bars cool before cutting and serving.
13
Hot Chocolate
Esther LeClerc
Ingredients
4 cups milk
¾ cup sugar
½ cup cocoa
¼ cup water
Directions
1. In pot, stir coca and water until smooth. Add sugar and stir in
milk.
2. Stir over medium high heat until hot.
3. Serve with whipped cream
Enjoy!
14
Mint Oreo Truffles
Gail Schuh
Ingredients
36 Mint Oreos, use any flavor Oreos for variety (original not
Doublestuf)
1 (8 oz) pkg. cream cheese, softened
16 oz. almond bark or candy melts, or melted white chocolate, milk
chocolate or dark chocolate
Directions
1. Set a long sheet of wax paper over a cookie sheet, set aside.
2. Place 36 Oreos in a food processor (entire cookie, don't remove
cream filling) and pulse to fine crumbs (alternately if you don't
own a food processor you can place Oreos in a large resealable
bag, seal bag and crush with a rolling pin until finely crushed).
3. Pour crushed Oreos into the bowl of a stand mixer along with
cream cheese and mix on low speed until well combined
(alternately you can use a mixing bowl and a spoon to mix
together).
4. Scoop mixture out about 1 Tbsp at a time and form into 1 inch
balls then align on prepared cookie sheet. Place truffles in freezer
for 15 minutes.
5. Melt almond bark or chocolate according to directions on
package. Remove truffles from freezer and dip in melted
chocolate and use a spoon to pour some chocolate over the top
then lift and allow excess chocolate to run off.
Store in an airtight container.
15
No Bake Chocolate Oat Bars
LueAnne Bestul
Ingredients
1 cup butter
½ cup brown sugar, packed
1 tsp pure vanilla extract
3 cups rolled oats
½ tsp ground cinnamon
¼ tsp kosher salt
1 cup dark chocolate chips
¾ cup chunky peanut butter
Directions
1. Line an 8-inch-by-8-inch baking dish with parchment paper, and
set aside.
2. In a medium saucepan, combine the butter, brown sugar and
vanilla extract. Heat over low-heat, until the butter has melted
and the sugar has dissolved.
3. Add the oats, cinnamon and kosher salt. Cook, stirring constantly,
for 4 to 5 minutes.
4. Pour half of the oat mixture into the prepared baking dish.
Spread out the mixture evenly, pressing down.
5. In a small microwave-safe bowl, combine the chocolate chips and
the peanut butter. Heat on high in the microwave, in increments
of 40 seconds, stirring in between each increment, until melted
and fully combined.
6. Pour ⅘ of the chocolate mixture into the pan over the pressed
oats, reserving about ¼ cup for drizzling. Top with the remaining
oats and drizzle with the remaining ¼ cup chocolate mixture.
7. Refrigerate for 4 hours, or until set.
Makes 16 to 20 bars
16
No Bake Oreo Truffles
Deborah Easterhoff
Ingredients
1 pkg Oreo Cookies
1 pkg (8 oz) cream cheese
12 oz white melting chocolate
Directions
1. Place the Oreos (filling & all) in a food processor (in batches if
necessary) and process until fine crumbs are formed and large
chunks are gone.
2. Mix in the softened cream cheese until very well combined and
the dough becomes sticky.
3. Roll about 1 –1 ½ tablespoons of dough in a ball and set aside on
a plate or container that you can fit in the freezer. Freeze the
balls for at least 30 minutes.
4. Place the white chocolate in a small microwave safe bowl and
heat for 30 seconds at a time, stirring in between, until melted.
5. Drop each frozen ball into the melted chocolate and remove
gently with a fork. Place on wax paper to dry.
17
Peanut Butter Cup Cookies
Christina Kope
Ingredients
1¾ cups flour
1/2 tsp salt
1 tsp baking soda
1/2 cup butter softened
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 tsp vanilla
2 Tbsp milk
40 unwrapped miniature peanut butter cups
Directions
1. Preheat oven to 375 degrees. Sift together flour, salt and baking
soda; set aside.
2. Cream together butter, peanut butter, sugar and brown sugar
until fluffy. Beat in the egg, vanilla, and milk. Add the flour
mixture; mix well. Shape into 40 balls and place in ungreased
mini muffin pan.
3. Bake at 375 for 8 minutes. Remove from oven and immediately
press a peanut butter cup into each ball. Cool completely and
carefully remove from pan.
18
Plantation Chocolate Punch
Justine Johnson
Ingredients
1 qt. chocolate milk
½ gal ice cream (vanilla, chocolate, coffee – your choice), cubed,
softened
2 qts. strong coffee, chilled
Directions
1. Combine ingredients and stir until ice cream melts.
2. Keep chilled and serve.
Whipped cream and chocolate sprinkles for garnish.
20 servings
19
Raspberry Mousse Torte
Darla Neargarth
Ingredients
10 chocolate cream-filled cookies, finely crushed
2 Tbsp butter, melted
½ cup water
1 pkg (3 oz) raspberry gelatin
1/3 cup seedless raspberry jam
2 pkgs (8 oz.) cream cheese, softened
1 container (8 oz.) frozen whipped topping, thawed, divided
Directions
1. Line 9” springform pan with parchment. Lightly spray sides of
pan with vegetable oil.
2. In a small bowl, mix crushed cookies and melted butter. Press
crumb mixture evenly onto bottom of pan. Place in freezer while
preparing filling.
3. Pour water into small microwavable bowl and microwave 2-3
minutes or until boiling. Add gelatin, stirring until dissolved,
about 2 minutes. Add jam; whisk until smooth. Set aside ¼ cup
of gelatin mixture for glaze.
4. In a large mixing bowl, beat cream cheese until smooth. Add
remaining gelatin mixture gradually to cream cheese, beating
until well-blended and smooth. Whisk in ½ of the whipped
topping. Spread filling evenly over cookies in pan. Refrigerate 25
minutes or until set.
5. Drizzle reserved gelatin mixture evenly over filling. (If glaze has
set too much to pour, heat in microwave for a few seconds.) Chill
5 minutes to set glaze.
6. Slide a knife around the edge of the springform pan and remove
the collar. Pipe remaining whipped topping in a decorative
border around the edge of dessert.
20
Rocky Road Fudge
Clover Crusaders 4-H Club Foods and Nutrition Project
Ingredients
¼ cup milk
1 package (11 ½ ounces) milk chocolate chips
2 cups miniature marshmallows
Dash of salt
½ cup chopped nuts (optional)
Directions
1. Grease 8 X 8 inch baking pan with butter.
2. Heat milk and chocolate chips in saucepan over low heat until
chocolate chips melt, stirring constantly.
3. Remove from heat. Stir in marshmallows, salt, and nuts (if
using). Spread the candy in the buttered pan with spatula.
Refrigerate 1 hour until firm. Cut in 1-inch squares.
21
Sugar Cookie Truffles
Clover Crusaders 4-H Club Foods and Nutrition Project
Ingredients
12 sugar cookies (not soft) (about 2 ½ to 3 inches in diameter)
4 oz softened cream cheese
2 cups white chocolate for melting
Sprinkles
Directions
1. Place sugar cookies in a food processor and process until cookies
turn into fine crumbs. Add cream cheese and process again until
well-combined and mixture can be pressed into a ball, 1 to 2
minutes.
2. Shape cookies into balls about 1-inch to 1 ½-inch in diameter.
Place on a cookie sheet and place in the freezer for 15 minutes or
in the refrigerator for 1 hour.
3. Melt white chocolate. Dip cookies balls in coating, allowing
excess chocolate to drip off. Return to cookie sheet and
immediately top with sprinkles. Store in an airtight container in
the refrigerator.
22
White Chocolate Lemon Truffles
Amy Guse
Ingredients
1 cup white chocolate chips
5 Tbsp butter
3 Tbsp heavy cream
15 drops lemon essential oil
Powdered sugar
Directions
1. Melt the chocolate, butter, and cream. Stir in 15 drops of lemon
essential oil.
2. Cover and refrigerate at least 2 hours.
3. Form into balls and roll in powdered sugar.
Makes about 24 truffles. Store covered in fridge.
23
LESPWA International Presents
A Taste
Of
Chocolate
To obtain the complete “A Taste of Chocolate”
2017 Recipe Book, visit us at:
http://www.4haitishope.org