Chocolate Quad Recipes

Steps:

• Cut butter into flour with a pastry blender or fork until mixture resembles coarse meal. Stir in pecans. Press mixture onto bottom of a 9 x 13" pan. Bake at 350°F for 15 minutes or until lightly browned. Cool.
• Beat cream cheese, powdered sugar, and 1 cup of the Cool Whip at medium speed with an electric mixer until smooth. Spread mixture over cooled crust.
• Whisk together instant pudding mix and milk 2 minutes, or until smooth. Spread over cream cheese mixture. Chill 10 minutes. Spread remaining whipped topping over pudding mixture. Cover and chill at least 1 hour.
• Cut into squares.

Steps:

• In medium bowl with electric mixer, beat butter, sugar, egg and vanilla on low speed until pale yellow in color and thickened, about 1 minute.
• Sift cocoa, flour, baking powder and salt into the bowl and mix on low until incorporated.
• Fold in nuts and chocolate chips.
• Cover and chill until dough is firm enough to handle, about 1 hour.
• Preheat oven to 350°F.
• Line a baking sheet with parchment paper.
• Place confectioner's sugar in a medium bowl.
• Form chilled dough into 1-inch balls.
• Roll in confectioners' sugar to coat completely.
• Place on baking sheet about 1-1/2 inches apart.
• Bake 12 minutes, or until cookies are puffed up and surfaces have cracked apart.
• (The center will still appear underdone).
• Remove from oven and let cool for 5 minutes before transferring to a wire rack to cool completely.

Steps:

• For the Crust: Heat the oven to 350 degrees. Mix the flour, butter and pecans with your fingers until the ingredients come together in a soft dough. Press the dough into the bottom of a 13- by 9-inch baking pan; the crust will be very thin. Bake until the crust is a pale golden brown, 15 to 20 minutes. Cool on a wire rack. For Assembly: Mix the cream cheese, powdered sugar and 1 cup of the whipped topping. Carefully place small amounts of it across the cooled crust, then gently spread them in a thin layer. It's OK if you pull up a little of the crust as you go. Mix the chocolate pudding mixes and the milk together. Place small amounts of the pudding across the cream cheese layer, then carefully spread them in the same manner to the edges of the pan. Spread the remaining whipped topping on as the third layer. Cover the dessert and chill it at least 2 hours. To serve, cut the dessert into squares and lift from the pan with a pie server or spatula. This recipe yields 12 to 15 servings. Each of 15 servings: 373 calories; 447 mg sodium; 40 mg cholesterol; 25 grams fat; 13 grams saturated fat; 37 grams carbohydrates; 5 grams protein; 1.52 grams fiber.

Steps:

• Preheat oven to 375°. In a large bowl, cream butter, sugar and brown sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; gradually beat into creamed mixture. Stir in remaining ingredients., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake 6-8 minutes or until set. Cool on pans 1 minute. Remove to wire racks to cool completely. Store in an airtight container.