- 1/2 tube refrigerated chocolate cookie dough
- 2 tbsp. marshmallow Fluff
- 2 tbsp. caramel sauce, plus more for drizzling
- 1/4 c. mini chocolate chips
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- Divide cookie dough into 2 balls. Place the cookie dough balls on the baking sheet far apart and flatten them into big discs. Bake for 15-20 minutes until golden brown and cooked through. (Now is not the time for an under-baked gooey center!) Let cool for about 10 minutes on baking sheet then transfer on a cooling rack to cool completely.
- Spread marshmallow fluff on the bottom of one cookie and sprinkle with chocolate chips. Spread caramel sauce on the bottom of the other cookie and place the cookie, caramel side-down, on top of the marshmallow fluff. Place the sandwich in a nonstick skillet over medium-low heat, and cook until the chocolate chips are melted and caramel is gooey, about 2 minutes each side.
- 1 box brownie mix
- 1 c. caramel sauce
- 12 oz. semisweet chocolate chips
- 1 c. heavy cream
- 1 c. chopped snickers
- Preheat oven to 350 degrees F. Grease an 8x8” pan with cooking spray.
- Prepare brownie batter according to package directions and pour into greased pan. Bake for 25-30 minutes, until a toothpick inserted into the middle comes out clean. Let cool to room temperature.
- Using the rounded end of a wooden spoon, poke holes into the cooled brownies. Pour caramel sauce on top and smooth out with a spatula. Cover and let chill in fridge for about 30 minutes.
- Make ganache: Place chocolate chips in a medium, heatproof bowl and set aside. Heat heavy cream in a small saucepan over medium heat. When bubbles begin to break the surface around the edges of the pan, turn off the heat. Pour the hot cream over chocolate chips, whisking constantly until the sauce is smooth.
- 1 can refrigerated biscuit dough
- 4 tbsp. unsalted butter, melted
- 1 1/2 c. cinnamon-sugar
- 2 c. Nutella (chocolate-hazelnut spread)
- Preheat oven to 350 degrees F. Grease an oven-safe 10” skillet with cooking spray.
- Cut each biscuit in half and roll halves into balls. Dunk each ball in melted butter then roll in cinnamon-sugar. Place around the perimeter of skillet to form a ring. The biscuit pieces should be touching!
- Dollop Nutella into the center of the biscuits. Bake until biscuits are golden and cooked through, about 25 minutes. Let rest for 10 minutes before serving. Serve warm.
- Cooking spray, for pan
- Flour, for pan
- 1 box yellow cake mix, plus ingredients called for on box
- 2 boxes vanilla pudding mix
- 3 c. milk
- 2 c. heavy cream
- 2 tbsp. sugar
- 1 tsp. vanilla extract
- 3 bananas, thinly sliced
- 20 Nilla Wafers, 4 crushed
- Preheat oven to 350º and grease and flour a 9-x-13" cake pan. Prepare yellow cake mix according to box instructions. Pour batter into prepared pan and bake until a toothpick inserted in the center comes out clean, about 25 minutes. Let cool 10 minutes.
- Meanwhile, prepare pudding: In a small bowl, whisk together pudding packets and milk until thick. Set aside.
- In another large bowl, beat cream, sugar, and vanilla until stiff peaks form. Set aside.
- Using the bottom of a wooden spoon, poke holes all over the cake. Spread pudding mixture on top and top with a layer of banana slices. Spread whipped cream on top and sprinkle all over with crushed and whole Nilla Wafers and bananas.
- Slice and serve.
- 1 box angel food cake
- 2 boxes instant chocolate pudding (plus required ingredients)
- 4 c. heavy cream
- 1/4 tbsp. powdered sugar
- 1 tsp. vanilla extract
- chocolate shavings
- Preheat oven to 350 degrees F.
- Prepare boxed cake mix according to package instructions. Pour about two-thirds of mixture into a 9”-x-13” (ungreased) baking pan. Bake until slightly golden, about 25-30 minutes. Let cool.
- When the cake is cool, poke big holes across entire surface of the cake using the rounded end of the wooden spoon. Combine pudding mix and milk in a medium bowl and whisk until the mixture just begins to thicken. Pour over the cake and spread with a spatula to make sure the pudding pours into the holes. Cover and refrigerate for 2 hours.
- Make whipped cream: In a large bowl, combine the heavy cream with the sugar and vanilla extract and beat until stiff peaks form. Spread over cake and garnish with chocolate shavings.
- 1 16.5 oz. tube refrigerated sugar cookie dough
- 1 pack instant vanilla pudding mix
- 1 can coconut milk, cold
- whipped cream
- 1 c. sweetened shredded coconut, toasted
- Preheat oven to 350º. Grease a 12-cup muffin tin with cooking spray.
- Slice the cookie dough into 12 portions. Press each disc of dough into a muffin cup, patting the sides down gently to form a well. Bake for 10-12 minutes, or until the cookies are lightly golden.
- As soon as they’re out, use a shot glass (sprayed with cooking spray) to gently press down the center of each cookie. Set tray aside to cool for at least 20 minutes. Remove from baking tray to cool completely on wire rack.
- Meanwhile, make vanilla pudding. In a medium bowl, combine pudding mix and milk and whisk until the mixture just begins to thicken. Spoon pudding into cooled cookie cups. Top with whipped cream and garnish with shredded coconut.
- Butter, for greasing
- Flour, for pan
- 1 box chocolate cake mix, plus ingredients called for on box
- 1 14-oz. can sweetened condensed milk
- 1 c. semisweet chocolate chips, melted
- Chocolate shavings, for garnish
- 1 c. butter, softened
- 2 1/2 c. powdered sugar
- 3/4 c. cocoa powder
- 2 tsp. pure vanilla extract
- pinch of kosher salt
- 1/4 c. heavy cream (plus more if necessary)
- Preheat oven to 350º and butter and flour a 9"-x-13” pan. Prepare chocolate cake mix according to package directions and bake until a toothpick inserted in the center comes out clean, 26 minutes.
- Poke cake all over with the bottom of a wooden spoon. In a small bowl, mix together sweetened condensed milk and melted chocolate. Pour mixture into the holes.
- Make frosting: In a large bowl using a hand mixer, beat butter, powdered sugar, cocoa powder, vanilla, and salt. Beat in heavy cream (adding more by the tablespoon until consistency is creamy but can hold peaks).
- Spread frosting all over cake with an offset spatula and sprinkle with chocolate shavings.
