Favoreats
Favoreats LLC
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INGREDIENTS
2 cups
heavy cream
1 can
condensed milk
40
sandwich cookies
PREPARATION
1
. Separate cookies and cream filling into two different bowls.
2
. Pour the cookies into a plastic bag and smash with a rolling pin until they are crumbs.
3
. Combine crumbs and condensed milk in a bowl, mix together and set aside.
4
. In a large bowl, whip your heavy cream with a hand mixer until stiff peaks form.
5
. Fold the cookie mix into the whipped cream and transfer to a deep baking dish. Top with additional cookie crumbs (if desired).
6
. Freeze for 4 hours.
7
. Enjoy!
INGREDIENTS
2 cups
semisweet chocolate chips
1 can
condensed milk
1/2 cup
peanut butter
PREPARATION
1
. In a medium bowl, combine chocolate chips and condensed milk.
2
. Microwave for 1 minute and mix together until smooth.
3
. Lay a piece of parchment paper over a 9 x 9-inch baking dish.
4
. Transfer chocolate mix to baking dish, spread evenly.
5
. Refrigerate for 10 minutes.
6
. Spread peanut butter evenly over the top of the cooled fudge.
7
. Refrigerate for 2 additional hours.
8
. Enjoy!
INGREDIENTS
1
sheet puff pastry, thawed
1/2 cup
semisweet chocolate chips
5
strawberries, halved with stems removed
PREPARATION
1
. Preheat oven to 400ºF/ 200ºC.
2
. In a small bowl, melt the chocolate chips.
3
. Cut puff pastry in half.
4
. Take one half and spread chocolate spread and sliced strawberries on the center third.
5
. Cut slits 1 inch apart on either end of the pastry, to within 1/2 inch of the chocolate/strawberry mixture.
6
. Starting at one end, fold the pastry strips over the chocolate/strawberry mixture, alternating sides until mixture is completely covered.
7
. Repeat for second half of puff pastry.
8
. Place in oven for 12-15 minutes.
9
. Let cool for 5 minutes.
10
. Enjoy!
INGREDIENTS
13 oz
chocolate-hazelnut spread
2
eggs
1/2 cup
flour