Nutty Boozy Chocolate Surprise Recipes

Steps:

• Preheat oven to 375.
• Melt butter, add flour and 1/2 cup nuts. Mix and press into bottom of 13x9 pan. Bake for 15 minutes.
• Cream powdered sugar, cream cheese and 1 cup Cool Whip. Spread over cooled crust.
• Mix instant pudding with milk. Spread over cream cheese layer.
• Spread remainder of whipped cream over chocolate pudding layer. Sprinkle with chopped nuts if desired.
• Chill overnight.

Steps:

• Add the chocolate-hazelnut spread, milk, hazelnut liqueur and ice cream to a blender and process until thick and creamy. Pour into chilled milkshake glasses and top with whipped cream.

Steps:

• TO MAKE CHOCOLATE DOME.
• Melt chocolate in a double-boiler.
• Rinse a balloon clean.
• Inflate the balloon.
• Dip the ballon into a bowl of chocolate.
• Set balloon in a small cup, place in frig, and allow the chocolate to harden.
• Carefully cut the exposed balloon, deflate and remove.
• TO MAKE CHOCOLATE SYRUP.
• Boil heavy cream, dark chocolate, hazelnut cocoa spread, and hazelnut liqueur in a small pan.
• Place crushed hazelnuts on a plate.
• Add a scoop of vanilla ice cream on top.
• Cut hazelnut candy in half and set next to ice cream.
• Place dome over.
• Pour warm/hot chocolate syrup over the dome.

Steps:

• Preheat oven to 350 F degrees F. Spray a 9x13 inch baking dish with cooking spray.
• In a mixing bowl, mix the crust ingredients (nuts, white sugar, flour and butter) together and press the mixture into the prepared baking dish. Bake for 20 minutes.
• Prepare the vanilla pudding using half of the milk.
• Prepare the chocolate pudding using the remaining milk.
• In another mixing bowl, combine the cream cheese, powdered sugar and one cup of whipped cream. Mix until light and fluffy.
• Into the cooled pie crust, spread the cream cheese mixture over the crust evenly. Top with the chocolate pudding over the cream cheese and then add the vanilla pudding. Spread the remaining whipped cream over the pudding mixture and sprinkle with the chocolate shavings.
• Refrigerate for a minimum of two hours. Serve on chilled plates.