24 easy saucing chocolate Recipes

chocolate wafer cookies, ice cream, softened (any flavor ), chocolate fudge sauce, chocolate-coated caramel nougat bars, cool whip topping, thawed

easy country peanut butter pie, cream cheese, softened, crunchy peanut butter, powdered sugar, vanilla, cool whip, combine everything and fold in cool whip. pour into 9-inch graham, cracker crust and refrigerate., i have drizzled with chocolate sauce

semi-sweet chocolate, ocean spray jellied cranberry sauce, heavy cream, cocoa powder, powdered sugar

lean (at least 80%) ground beef, progresso recipe starters fire roasted tomato cooking sauce, creamy peanut butter, semisweet chocolate chips, old el paso taco seasoning mix, old el paso stand n stuff taco shells, shredded iceberg lettuce (optional), chopped seeded tomato (optional), shredded cheddar or monterey jack cheese (optional)

white sugar, all-purpose flour, unsweetened cocoa powder, milk, butter, vanilla extract, or more to taste, tiny pinch salt

lean ground beef, drained, chili beans, undrained, rotel, undrained, tomato sauce, fat-free refried beans, chili seasoning mix, chocolate syrup, water

all-purpose flour, baking powder, sugar, cocoa powder, salt, milk, oil, brown sugar, cocoa powder, water

water, sugar, unsweetened cocoa powder, creamy peanut butter, vanilla

caramels, evaporated milk, chopped pecans, divided, chocolate cookie crumb crust, cream cheese, softened, sour cream, milk, instant chocolate pudding mix, fudge sauce

scoops chocolate ice cream, creme de menthe, fudge sauce, cream or topping, crushed nuts of choice, mint leaf for garnish ( optional )

flour tortilla , 6 to 8 inches (i use whole wheat), chocolate hazelnut spread (nutella, may substitute with chocolate chips), reduced-fat cream cheese (neufchatel), banana , medium size, raspberry jam, seedless, butter or 1/4 tbsp margarine

heavy (whipping ) cream, bittersweet chocolate, finely chopped, creamy peanut butter

german chocolate cake mix, condensed milk, caramel sundae sauce, cool whip, strawberries , blueberries or blackberries, for topping

oil, red onion, chopped, red pepper, seeded and chopped, garlic cloves, crushed, ground coriander, ground cumin, ground cinnamon, sweet potato, cubed, diced tomatoes, red kidney beans, drained and rinsed, sweet chili sauce, water, dark chocolate, grated

red robin mountain-high mudd pie, chocolate ice cream, peanut butter cookie pieces, vanilla ice cream, creamy peanut butter, chocolate-flavored graham crackers, fudge topping, squirt bottle chocolate topping, squirt bottle caramel topping, cream, chopped peanuts, maraschino cherries, with stems, soften the chocolate ice cream and load it into the bottom of a 2 1/2- to 3-quart mixing bowl. make sure the surface of the ice cream is smooth and leveled., spread the peanut butter cookie pieces evenly over the top of the ice cream , then cover the bowl and put it back into the freezer for at least 1 hour., soften the vanilla ice cream and spread it over the chocolate ice cream and cookie pieces. again, be sure to smooth and level the surface of the ice cream. cover the bowl with plastic wrap and put it back into the freezer for at least 1 hour., use a spatula to spread 2/3 cup of peanut butter over the surface of the ice cream. be sure the ice cream has hardened before you do this or it could get sloppy., crush the chocolate graham crackers into crumbs and spread them evenly over the peanut butter. put the bowl back into the freezer for at least 1 hour., freezer and hold it in a sink filled with warm water for about 1 minute. you want the ice cream around the edges to soften just enough that you can invert the ice cream onto a plate., turn a large plate upside down and place it on top of the bowl. flip the bowl and plate over together, and tap gently on the bowl until the ice cream falls out onto the plate. you may have to put the bowl back into the water if it s stubborn. once the ice cream is out, cover it with plastic wrap and place it back in the freezer for another 1 or 2 hours., heating it up , spread the fudge evenly over the entire surface of the ice cream mountain. put the fudge-coated ice cream back into the freezer for 1 hour., when the fudge has hardened , spread the remaining 1 cup of peanut butter over the entire surface as well. once again, back into the freezer for at least 1 hour. we re almost there., ice the ice cream with a warm knife into 12 pieces. put wax paper between the cuts so that when you serve it later, it is easy to divide. then slip it back into the freezer, covered., when serving, first coat a plate with a criss-cross pattern of chocolate and caramel sauce. make three parallel lines down the plate with the squirt bottle of chocolate sauce. then three parallel horizontal lines made with the bottle of caramel sauce., place the slice of ice cream upright onto the plate toward the back of the design ., spray whipped cream on top and down the curved edge of the ice cream slice, onto the plate over the sauces. be generous., sprinkle about a tbsp of chopped nuts over your creation ., add a cherry to the top. marvel at the beauty, then serve it before it melts. repeat for the remaining slices.