Sunday, November 28, 2010

Holiday Treats Made With Wonka Exceptionals!

Tomorrow, we are going to get our Christmas Tree! I don't know who's more excited, me or the kids! There's nothing like a fresh cut tree and it's unforgettable scent filling your home. When my kids are grown and they have their own Christmas Tree, I hope that scent reminds them of our special time together, celebrating Christmas all month long! Because we will spend the day getting into the holiday spirit, I will be up late tonight! I'll bake sweet treats made with Wonka Exceptionals and a few old favorites we can't do without! So tomorrow, as we put our touches on the tree, we will have treats to make the moment even sweeter!


(Makes 36 servings)

These decadent brownies are a “must try” for chocolate lovers,

whether you prefer the dark, milk or white variety.

Aluminum foil

Nonstick cooking spray

1 pkg (18.5 oz) Chocolate brownie mix

1 (3.5 oz) WONKA Exceptionals Scrumdiddlyumptious Chocolate Bar

1 (3.5 oz) WONKA Exceptionals Domed Dark Chocolate Bar

1 (3.5 oz) WONKA Exceptionals Chocolate Waterfall Bar

PREHEAT oven according to brownie mix package directions. Line 9-inch-square baking pan

with foil (this makes for easy brownie removal); spray lightly with nonstick cooking spray.

PREPARE brownie mix according to package directions. Spoon half of batter into prepared

pan; place chocolate bars in a single layer over batter. Spoon remaining batter over candy

bars, gently smoothing down top.

BAKE according to package directions for 9-inch pan. Cool completely in pan on wire rack.

To serve, lift foil from pan and peel away foil from brownies. Cut the square into 6 equal

strips; cut strips in opposite direction, making 36 bars.

(Makes 4 servings)

Who says chocolate is only for dessert?!

1 (3.5 oz) WONKA Exceptionals Scrumdiddlyumptious Chocolate Bar

4 Slices French bread, challah or bread of choice

Nonstick cooking spray

CUT chocolate bar in half. Form two sandwiches with the bread and chocolate bar.

HEAT panini grill to medium according to manufacturer’s directions. Spray grill with

nonstick cooking spray. Transfer sandwiches to the grill and cook for 2 minutes or until

chocolate is melted and bread is golden brown (or, cook sandwiches in a hot grill pan,

turning once and pressing down frequently). Cut sandwiches in half; serve immediately.


(Makes about 3 dozen cookies)

Velvety dark chocolate combines with cherries to make what

WONKA thinks may be the best sugar cookie ever!

1 ¾ cups All-purpose flour

¾ tsp Baking soda

¼ tsp Salt

¾ cup Sugar

½ cup (1 stick) Unsalted butter, softened

1 Large egg

1 (3.5 oz) WONKA Exceptionals Domed Dark Chocolate Bar, chopped

½ cup Dried tart cherries

White decorator icing (optional)

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in medium bowl.

BEAT granulated sugar and butter in large mixer bowl until combined. Beat in egg.

Gradually beat in flour mixture. Stir in chopped chocolate bar and cherries. Drop by

level tablespoon onto ungreased baking sheets.

BAKE for 10 minutes or until golden around edges. Cool on baking sheets

for 2 minutes; remove to wire racks to cool completely. Drizzle with icing.

(Makes 50 pieces)

This recipe is super easy to make, and kids will love helping you smoosh

the dough into the pan!

1 cup Granulated sugar

1 cup (2 sticks) Unsalted butter, melted

1 ½ tsp Pure vanilla extract

1 tsp Salt

2 cups All-purpose flour

1 (3.5 oz) WONKA Exceptionals Domed Dark Chocolate Bar, chopped

½ cup Chopped nuts, toasted and cooled

PREHEAT oven to 350° F.

BEAT sugar, butter, vanilla extract and salt in large mixer bowl. Gradually beat in flour.

Stir in chopped chocolate bar and nuts. Press into ungreased 15 x 10-inch jelly-roll pan.

BAKE for 23 to 25 minutes or until golden brown and set. Cool completely in pan on wire rack.

BREAK cookie into irregular pieces; store in airtight container for up to 1 week.


(Makes 16 servings)

This sophisticated chocolate cheesecake has a trendy sweet-salty twist.


1 ¼ cups Graham cracker crumbs

¼ cup Granulated sugar

¼ cup (½ stick) Butter or margarine, melted

1 (3.5 oz) WONKA Exceptionals Chocolate Waterfall Candy Bar


2 pkgs (8 oz. each) Cream cheese, at room temperature

¾ cup Granulated sugar

2 tsp Pure vanilla extract

2 Large eggs


1 cup Sour cream

2 tbsp Granulated sugar

1 tsp Vanilla extract


¹/3 cup Water

¾ cup Granulated sugar

2/3 cup (½ stick) Heavy whipping cream

Pinch Sea salt

PREHEAT oven to 350° F.

FOR CRUST: COMBINE graham cracker crumbs, sugar and butter in medium bowl. Press onto bottom of 9-inch springform pan or 9- to 10-inch deep-dish

pie plate. Bake for 5 minutes. Finely chop half of chocolate bar and sprinkle evenly over crust. Set aside remaining half of chocolate bar for chocolate curl


FOR CHEESECAKE: BEAT cream cheese and sugar in large mixer bowl until fluffy. Beat in vanilla extract. Beat in eggs one at a time, beating well after

each addition. Pour filling into crust.

BAKE for 30 minutes or until center is almost set and edges just begin to crack. Remove from oven and quickly put together topping.

FOR TOPPING: COMBINE sour cream, sugar and vanilla extract in medium bowl; mix well. Spoon topping over cheesecake, starting with the edges first

and working inward toward the center. Bake for 5 minutes. Remove from oven and cool on wire rack. Refrigerate for several hours or overnight.

FOR SALTED CARAMEL SAUCE: COMBINE water and sugar in medium saucepan. Heat over low heat, stirring frequently, until sugar is dissolved. Increase

heat and boil, without stirring, until syrup is deep amber in color (occasionally brush down sides of pan with wet pastry brush and swirl pan). This should

take about 8 to10 minutes. Reduce heat to low; add whipping cream and salt (mixture will bubble vigorously). Whisk until smooth, then pour into serving

pitcher; cover and refrigerate until ready to use.

TO SERVE: Gently run knife around inside of springform pan to loosen cheesecake. Remove side of springform pan. With vegetable peeler, shred remaining

chocolate bar half around perimeter of cheesecake. Cut cheesecake into 16 wedges. Drizzle bottom of dessert plates with a little caramel sauce; top

with piece of cheesecake. Drizzle with additional sauce.


(Makes 30 brownies)

For chocolate fans who like a little pick-me-up in their treats,

we created these perfectly-portioned coffee brownie bites.

30 (1 ½" - 1 ¾") Mini paper baking cups

2 (3.5 oz each) WONKA Exceptionals Chocolate Waterfall Chocolate Bars, divided

1 pkg (18.5 oz) Chocolate brownie mix

1 tbsp Coffee liqueur

1 tbsp NESCAFÉ TASTER’S CHOICE 100% Pure Instant Coffee Granules

½ cup Toasted, finely chopped pecans

PREHEAT oven according to brownie mix package directions. Line mini muffin tins

with baking cups. Finely chop 6 squares of chocolate.

COMBINE liqueur and coffee granules in small bowl; stir until coffee is dissolved.

Set aside.

PREPARE brownie mix according to package directions. Add coffee mixture.

Fold in nuts and chopped chocolate.

BAKE for 15 minutes or until wooden pick inserted in brownie comes out

with moist crumbs. Cool for 5 minutes in pan on wire rack; remove to wire rack

to cool completely.

CUT remaining chocolate into 30 pieces with a thin, sharp knife. Insert into brownie bite

just before serving.
Happy Holidays From
WONKA Exceptionals!!!!

Disclosure: I was under no obligation to create this post.

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