Chocolate Museum- Burlington Wisconsin

A museum all about chocolate


Girl Scout Brownies

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Girl Scout Brownies
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YUMMY
Prep Time
15 Minutes
Cook Time
45 Minutes
Prep Time
15 Minutes
Cook Time
45 Minutes
Girl Scout Brownies
Votes: 0
Rating: 0
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Rate this recipe!
Print Recipe
YUMMY
Prep Time
15 Minutes
Cook Time
45 Minutes
Prep Time
15 Minutes
Cook Time
45 Minutes
Ingredients
  • 1 Box Brownies Mix for 9x13 pan
  • 1/3 cup evaporated milk
  • 3/4 cup butter
  • Chocolate Chips of Kisses
  • 3/4 cup melted caramels or caramel topping
  • 1/2 to 3/4 cup Caramel Delights Cookies
  • 1/2 to 3/4 cup toasted coconut
Servings:
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Instructions
  1. Mix brownie mix according to box directions, adding evaporated milk and butter. Pour half the mixture into a greased 9x13 pan. Bake at 350 degrees for 10-12 min. until just starting to set. Remove from oven. Sprinkle about 1 cup of chocolate chips on top. Drizzle melted caramel on top. Sprinkle the cut up Caramel Delights on top of that. Pour the remaining cake batter on top. Bake an additional 15-20 min., until a toothpick comes out clean. Remember though there will be melted chocolate chips in the middle so take that into consideration. The brownies will look like they are set. Drizzle brownies with additional melted chocolate and caramel if desired and sprinkle with toasted coconut. Cool and enjoy.
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Chocolate Baklava

Chocolate Baklava

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Chocolate Baklava
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Oh my goodness. Honey, pistachios, cinnamon. . . what's not to love. Gooey Greek Baklava. ~ from Burlington's Chocolaty Treasures
Servings
24 servings
Cook Time
35 min
Servings
24 servings
Cook Time
35 min
Chocolate Baklava
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Oh my goodness. Honey, pistachios, cinnamon. . . what's not to love. Gooey Greek Baklava. ~ from Burlington's Chocolaty Treasures
Servings
24 servings
Cook Time
35 min
Servings
24 servings
Cook Time
35 min
Ingredients
  • 3/4 cup honey
  • 1/2 cup water
  • 1 stick cinnamon 3" stick
  • 1 cup hazelnut-chocolate spread like Nutella
  • 1/2 cup toasted hazelnuts coarsely chopped
  • 1/2 cup roasted pistachios coarsely chopped
  • 1/3 cup blanched, toasted almonds coarsely chopped
  • 1/3 cup toasted walnuts coarsely chopped
  • 1/2 tsp ground cinnamon
  • 1/8 tsp salt
  • cooking spray
  • 24 14x9 inch sheets frozen phyllo dough thawed
  • 1/2 cup butter
Servings: servings
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Instructions
  1. Combine first 3 ingredients in medium saucepan over low heat. Stir until honey dissolves. Increase heat to medium; cook, without stirring until candy thermometer registers 230 degrees (about 10 minutes). Remove from heat; keep warm. Discard cinnamon stick.
  2. Preheat oven to 350
  3. Place hazelnut-chocolate spread in microwave-safe bowl; microwave on high for 30 seconds or until melted.
  4. Combine hazelnuts and next 5 ingredients.
  5. Lightly coat a 9x13 inch glass or ceramic baking dish with cooking spray. Working with 1 phyllo sheet at a time (cover remaining dough to keep from drying out while you work), place 1 phyllo sheet lengthwise in bottom of prepared pan, allowing ends of sheet to extend over edges of the dish; lightly brush with butter. Repeat procedure with 5 phyllo sheets and butter.
  6. Drizzle abut 1/3 cup of melted hazelnut-chocolate spread over phyllo. Sprinkle evenly with one-third of the nut mixture (about 1/2 cup).
  7. Repeat procedure twice with phyllo, butter, hazelnut-chocolate spread and nut mixture. Top last layer of nut mixture with remaining 6 sheets of phyllo, each lightly brushed with butter. Press gently into pan.
  8. Using a sharp knife, make 3 lengthwise cuts and 5 crosswise cuts to form 24 portions. Bake at 350 for 35 minutes or until phyllo is golden. Remove from oven. Drizzle honey mixture over baklava. Cool in pan on wire rack. Keep covered until ready to serve.
Recipe Notes

From Cookbook #3 Burlington's Chocolaty Treasures. 

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Chocolate Banana Cream Pie

Chocolate Banana Cream Pie

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Chocolate Banana Cream Pie
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Not everyone likes pumpkin pie. Why not bring something different to the Thanksgiving dessert line-up?
Servings
8 people
Servings
8 people
Chocolate Banana Cream Pie
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Not everyone likes pumpkin pie. Why not bring something different to the Thanksgiving dessert line-up?
Servings
8 people
Servings
8 people
Ingredients
Crust
  • 1-1/4 cups chocolate graham cracker crumbs
  • 4 tsp butter melted
  • 1 tsp sugar
Filling
  • 2 cups milk
  • 2 egg yolks plus 1 whole egg
  • 1/2 cup sugar
  • 1 tsp flour
  • 1 tsp vanilla
  • 2 large bananas mashed
  • 3-1/2 oz dark chocolate chopped
  • 1 cup whipping cream
  • 1/2 tbsp sugar
  • 4 oz dark chocolate finely chopped
Servings: people
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Instructions
Crust
  1. In 9-in pie plate, with fork mix crumbs, melted butter and sugar until crumbs are evenly moist
  2. Press mixture firmly onto bottom and up sides of pie plate
  3. Refrigerate for 30 min
  4. Preheat oven to 375
  5. Bake for 10 minutes; cool on wire rack
Filling
  1. Bring milk to a boil in top of a double boiler.
  2. Combine eggs, flour and sugar, beating until smooth
  3. When milk is boiling temper into the egg mixture and return back to the double boiler, whisking and continue to cook. Stir constantly until mixture has thickened enough to coat the back of a spoon.
  4. Place chocolate and banana in separate bowls.
  5. Add vanilla to the milk and egg mixture and pour the mixture evenly between the chocolate and banana
  6. Pour the banana cream first into your prepared pie crust and then layer the chocolate cream on top and refrigerate.
Topping
  1. Chill mixing bowl and beater
  2. Pour whipping cream into the chilled bowl and whip the cream on medium speed
  3. Add sugar and vanilla
  4. Cream is done when soft to medium stiff peaks form.
  5. Fold in chocolate
  6. Spread on pie and serve.
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