Crunchy Chocolate Pudding Squares Recipes

Steps:

• Heat oven to 350 degrees. Prepare the crust: In a large bowl, combine the flour, pecans, salt and melted butter; mix with a fork until everything is evenly moistened. Tip the mixture into an 8-by-8-inch baking dish and spread into an even layer. Press the mixture into a flat, even layer using your fingertips. Bake until dry and golden, about 25 minutes. Set aside to cool.
• While the crust cools, prepare the cheesecake layer: In a large bowl with an electric mixer on medium, beat the cream cheese and confectioners' sugar until fluffy and smooth, about 2 minutes. Beat in the vanilla. In a separate bowl, beat the heavy cream with an electric mixer on medium until stiff peaks form. Fold the whipped cream into the cream cheese mixture. Spread evenly over the prepared crust. Cover and refrigerate until firm, about 1 1/2 hours.
• Prepare the pudding: Set the chopped chocolate and butter in a medium bowl. Place a fine-mesh sieve over the bowl and set aside. In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch and salt. Add the milk, little by little, while whisking to incorporate it fully. Whisk in the egg yolks.
• Heat the mixture over medium, whisking constantly, until it has thickened and just come to a low boil. Continue to cook the pudding, whisking, for another minute, then immediately pour it into the sieve, pushing it through with a small spatula. Let the pudding stand for 1 minute, then whisk it with the butter and chocolate until smooth. Refrigerate until cool, about 1 hour. (To speed up the process, spread the pudding into an even layer on a rimmed baking sheet. Stir often until the pudding has cooled, about 10 minutes.)
• Whisk to remove any lumps that may have formed while cooling. Dollop the cold pudding over the top of the cheesecake. Carefully spread the pudding out into an even layer. Cover and chill until set, at least 4 hours and up to overnight.
• Whip the remaining heavy cream and confectioners' sugar to stiff peaks. Spread on top of the pudding. Garnish with chocolate shavings and cut into squares to serve.

Steps:

• Make the pudding: Whisk the egg yolks, sugar and cornstarch in a large bowl.
• Combine the milk, chocolate and salt in a saucepan over medium heat and stir until the chocolate melts. Gradually pour the hot chocolate mixture into the egg mixture, whisking constantly. Pour back into the saucepan and stir until thick, 12 to 15 minutes. Remove from the heat and stir in the vanilla, then divide among 6 to 8 dessert cups or dishes. Cover with plastic wrap and refrigerate until set, about 2 hours.
• Meanwhile, make the cinnamon cream: Whip the cream with the sugar in a bowl until it just holds soft peaks; fold in the cinnamon. Serve with the pudding.

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter a 20cm square tin and line with baking parchment. Stir the melted butter and vanilla together in a bowl. Mix the caster sugar, flour and cocoa together in another bowl.
• Pour the bowl of wet ingredients into the dry and beat together, then add the egg and beat again until combined. Press into the prepared tin. Brush the top with water and sprinkle over the granulated sugar.
• Bake for 30-35 mins. Leave to cool slightly in the tin for 5 mins before slicing into squares and transferring to a wire rack to cool completely.

Steps:

• In a bowl, combine the flour, pecans and brown sugar. Stir in butter. Press into an ungreased 13-in. x 9-in. x 2-in. baking dish. Bake at 375° for 15-20 minutes or until lightly browned. Cool on a wire rack.
• In a mixing bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 1 cup whipped topping. spread over crust. In another bowl, whisk milk and pudding mix for 2 minutes. Spoon over cream cheese layer. Refrigerate for 15 minutes or until set. Spread with the remaining whipped topping. Chill until set. Garnish with sprinkles if desired. Cut into squares.