Chocolate Almond Dessert Crepes Recipes

Steps:

• Arrange half of the cake cubes in an ungreased 13-in. x 9-in. dish; set aside. In a large saucepan, whisk milk and pudding mixes. Add candy bar. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened., Pour half of the pudding over cake cubes. Sprinkle with half of the almonds; cover and refrigerate. Transfer remaining pudding to a small bowl; cover and refrigerate until chilled., Arrange remaining cake cubes over dessert. Whisk chilled pudding; fold in whipped cream. Spread over top and sprinkle with remaining almonds. Cover and refrigerate for at least 1 hour. Cut into squares.

Steps:

• In a medium saucepan, stir together the sugar, cocoa and cornstarch. Gradually whisk in milk and egg. Stirring constantly, bring to a boil over medium heat, and cook until thickened. Remove from heat, and quickly stir in the vanilla and almond extracts. Garnish as desired, and serve warm.

Steps:

• In small/medium bowl, mix filling ingredients well with whisk, chill in fridge.
• Prepare coffee and espresso, pour into small bowl, and add extracts and Splenda, stir well. *Taste for sweetness, add more Splenda if desired.
• Set aside or chill if desired.
• Prepare crepes and keep warm in low oven. *Frozen crepes can be used, follow package directions.
• Divide filling and place evenly down center of each crepe.
• One at a time, dip (both sides) each Lady Finger into coffee mixture turning over several times to soak just a tiny bit.
• Place each Lady Finger on top of filling down center of each crepe.
• Roll up (or fold over sides) of each crepe and place seam-side down onto plates.
• Drizzle each with 1 Tbl. s/f chocolate syrup.
• Top each with a 1/4 cup s/f Cool Whip.
• Sprinkle each with sliced almonds.
• Top each with a fresh cherry.
• Sprinkle each with cocoa powder.
• Serve immediately.
• Serves 2-4.
• *If pits are not removed, please warn guests!

Steps:

• Preheat oven to 450 degrees. Arrange puff pastry on a parchment-lined baking sheet. Trim edges if needed to form a 10-inch square, and fold each edge in to form a 1-inch crust. Prick middle of dough all over with a fork. Brush edges with eggwash, and sprinkle with sanding sugar. Freeze for 15 minutes.
• Transfer baking sheet to oven, and bake until pastry ispuffed and golden brown, 15 to 20 minutes. Remove fromoven, and cover center evenly with chocolate. Drizzle withhoney, and sprinkle with salt. Return to oven, and bake untilchocolate melts, about 2 minutes. Sprinkle with almonds,and cut into 4 squares. Serve with ice cream if desired, anddrizzle with more honey.

Steps:

• In a medium bowl, whisk together flour, sugar, and salt.
• In a large bowl, whisk together the milk and eggs. Add the flour mixture in thirds, whisking until smooth after each addition. Knead 1 squeeze pack of Justin's® Maple Almond Butter in your hands until softened, then add half of the squeeze pack to the crepe batter and whisk until totally smooth. Whisk in 1 teaspoon of orange zest. Let the batter rest for 15 minutes.
• Heat an 8-inch nonstick skillet over medium heat and grease lightly with nonstick spray. Add ¼ cup of the crepe batter, tilting the pan until the batter coats the bottom evenly. Cook for 1 minute, until bubbles appear on the surface, then carefully flip and cook for another 30 seconds, until lightly browned and cooked through. Remove the crepe from the pan and repeat with the remaining batter to make 4 crepes total.
• Use a sieve to dust a crepe evenly with cocoa powder. Fold in half, then in half again, to create a triangle. Repeat with the remaining crepes.
• Arrange each crepe on a plate and drizzle with the remaining 1½ squeeze packs of Justin's® Maple Almond Butter (run the squeeze packs under warm water if the consistency is too thick to drizzle) and sprinkle with the remaining ½ teaspoon orange zest. Garnish with the orange slices.
• Enjoy!

Steps:

• Heat oven to 350 degrees F. Line an 8 inch, square baking pan with heavy-duty foil, folding the foil over the edges of the pan.
• Put butter in pan and melt in oven. Add brown sugar, corn syrup and vanilla; stir to mix.
• Add cereal and stir with a spoon, then mix with fingers until thoroughly coated. Place waxed paper on top and press down gently but firmly.
• Bake for 25 minutes until entire surface is bubbly. Sprinkle with chocolate chips and let stand for chips to soften.
• Spread chips, then sprinkle with almonds, pressing gently into chocolate. Let cool until just warm, then refrigerate at least 1 hour or overnight before cutting.
• Using foil as a lifter, remove from pan and, without inverting (almond would peel off), peel off foil. Cut into bars. Store in refrigerator.

Steps:

• Make the filling first so it has time to cool.
• Combine almonds with the sugar and butter.
• Spread on a cookie sheet and bake in 400F oven for 6-8 minutes or until light brown, cool.
• Filling----------.
• In a pot melt the marshmellows& chocolate over low heat, stir constantly until the mixture is smoothe.
• Refrigerate until the mixture mounds slightly when dropped from a spoon about 35 minutes.
• Beat cream until stiff and fold the chocolate mixture into the whipped cream (fold don't beat).
• Divide between the12 crepes, sprinkle with almond topping& serve.