Chocolate Ripple Cookie Squares Recipes

Steps:

• Place cookies into a ziplock bag and crush using a rolling pin until fine crumbs form.
• Pour cookie crumbs into a bowl with melted butter and mix until well combined.
• Pour crust mixture into a 9-inch (23 cm) springform cake pan. Use a measuring up to press the cookies to form an even base. Cover and chill in the refrigerator for at least 20 minutes.
• In a large bowl, whisk together cream cheese, sugar and vanilla until smooth.
• Heat the heavy cream until hot, then add the gelatin and let it rest for 1 minute.
• Slowly whisk in the heavy cream into the cream cheese until smooth.
• Working quickly, divide the cheesecake batter in 4 bowls with 3 cups (720 ml) in one bowl, 2 cups (480 ml) in a second, 2½ cups (600 ml) in the third, and 1 cup (240 ml) in the fourth.
• In the second bowl, whisk in 1 tablespoon of melted chocolate. In the third bowl, whisk in 3 tablespoons of melted chocolate, and in the fourth bowl, whisk in 2 tablespoons of chocolate. Each bowl should vary in color from one another.
• To assemble the cheesecake, slowly pour the contents of bowl 1 into the center of the pan. Once batter has spread repeat with the remaining bowls in numerical order. If your bowls have sat out too long, and aren't liquidy, microwave for 30 seconds before pouring.
• Cover the top of the pan tightly with plastic wrap and chill for 4 hours or overnight in the fridge before serving.
• Enjoy!

Steps:

• Whisk together the sugar, corn syrup, water, and cocoa powder in a medium saucepan. Heat over medium heat, whisking constantly, until the mixture begins to bubble at the edges.
• Continue to whisk until it just comes to a low boil. Cook for 1 minute, whisking frequently. Remove from the heat, stir in the vanilla, and let cool. Chill in the refrigerator before using.
• Mixing it in:
• The Fudge Ripple should be thoroughly chilled, as it's easiest to use when very cold. Just before you remove the ice cream from the machine, spoon some of the Fudge Ripple onto the bottom of the storage container. As you remove the ice cream from the machine, layer generous spoonfuls of the sauce between layers of ice cream. Avoid stirring the Fudge Ripple, as it will make the ice cream muddy looking.
• Variation:
• Mocha Ripple: Substitute strongly brewed espresso for the water in the recipe, or stir in 1 tablespoon of best-quality instant coffee granules after you boil the mixture.

Steps:

• Preheat oven to 350 degrees.
• Butter a 13" x 9" cake pan.
• Heat together chocolate chips, sweetened condensed milk and 2 tbsp. butter over low heat, stirring constantly until melted and smooth.
• Set aside.
• Mix together brown sugar, eggs, melted butter and vanilla until smooth.
• Stir in remaining ingredients.
• Mix well.
• Spread half in prepared pan.
• Spread chocolate mixtures evenly over base.
• Dot spoonfuls of remaining batter on top.
• Spread lightly with knife to cover filling.
• Bake for 30 to 35 minutes or until set.
• Cool completely, then cut into square.

Steps:

• Heat butterscotch chips, condensed millk and 2 tbsp butter over low heat, stirring constantly until melted and smooth. Set aside.
• Mix together brown sugar, eggs, melted butter, and vanilla until smooth. Stir in remaining ingredients. Mix well.
• Spread half in prepared 13" x 9" cake pan. Spread butterscotch mixture evenly over base. Dot spoonfuls of remaining batter on top. Spread lightly with knife to cover filling.
• Bake in 350 degree oven for 30 - 35 minutes or until set.
• Cool completely, then cut into squares.

Steps:

• Crush 2 dozen cookies in the blender and add 1/4 cup melted butter.
• Mix together, reserving 1/4 cup for topping.
• Pat in greased 8 x 8 pan and bake for 10-15 minutes at 350°.
• Let cool.
• Melt together in double boiler 3 squares semi-sweet chocolate and 1/4 cup butter.
• Add 1 teaspoon vanilla and 1 egg and mix well.
• Remove from heat and add 1 1/2 cups icing sugar and 1/2 cup chopped nuts.
• Put on top of cooled crust and sprinkle remaining cookie mixture on top of filling.
• Place in fridge and let cool before slicing.

Steps:

• Then follow our 3 simple steps:
• Microwave BAKER'S Chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted.
• Add 1 cup each broken cookies and PLANTERS Nuts; mix well. Spread into greased foil-lined 8-inch square pan.
• Refrigerate 3 hours or until firm. Cut into 16 squares to serve. Store leftover cookie squares in the refrigerator.