Chocolate Turnovers

Ingredients:

FILLING:

  • 4 oz. cream cheese, at room temperature
  • 1/2 C. powdered sugar
  • 1 egg yolk
  • 1 tsp. vanilla extract
  • 1 tsp. almond extract
  • 2 C. BAILEYS® baking chips, divided (1 bag)

TURNOVERS:

  • 2 sheets of puff pastry, thawed
  • 1 lg. egg, beaten

GLAZE:

  • 2 Tbsp. butter, room temperature
  • 1 C. powdered sugar
  • 2 Tbsp. BAILEYS® Original Irish Cream Liqueur
  • ½ tsp. vanilla extract
  • 1 tsp. almond extract
  • 1 tsp. kosher salt

Directions

Filling:

In the bowl of a stand mixer, combine the cream cheese, powdered sugar, egg yolk, vanilla and almond extract. Blend until the mixture is creamy and smooth.


Turnovers:

Preheat the oven to 375° F. Cut each sheet of puff pastry into four equal squares, giving you a total of eight squares. Lay one square in front of you and use a pastry brush to coat all four edges with the beaten egg.
Place a heaping teaspoon of cream cheese filling on one of the corners of dough, leaving a ½-inch space on the edge of the puff pastry square. Spread the filling out slightly with the back of the spoon.


Sprinkle a tablespoon of BAILEYS® baking chips in the center of the cream cheese filling.


Lift the naked corner of dough up and over the filling to create a triangle. Use the fork to press the edges of the dough together to seal the edges.
Place the assembled turnover onto a parchment lined baking sheet.
Repeat with the remaining squares of dough. Brush the tops of turnovers with remaining beaten egg. Bake at 375° F for 25 to 30 minutes, until the turnovers have puffed up and the tops of the turnovers are golden brown. Remove from the oven and allow to cool.

Glaze:

Combine the butter, powdered sugar, BAILEYS® Original Irish Cream Liqueur, vanilla and salt in a medium bowl.


*For a non-alcoholic version, substitute two Tbsp. whole milk in place of the liqueur. Melt remaining BAILEYS® baking chips and pipe onto turnovers.

Truffles

Ingredients:

  • 1 C. BAILEYS® baking chips
  • 1/2 C. heavy cream
  • Assorted toppings, such as chopped nuts, shredded coconut, cocoa powder

Directions:

Place BAILEYS® baking chips in a medium bowl. Bring cream to a boil in a small saucepan over medium-high heat; pour cream over baking chips. Let sit two to three minutes, then whisk until smooth.

Refrigerate (uncovered) until firm, about one hour.

Spoon mounds (about two tsp. each) of the BAILEYS® mixture onto a baking sheet lined with parchment or wax paper. Return to refrigerator for 15 minutes.

With your hands, roll mounds into balls. Place desired toppings in shallow bowls; roll balls in toppings, pressing in and covering completely. Return to baking sheet; chill until set, about 30 minutes.

Chocolate Dipped Pretzels

Ingredients:

  • 2 C. BAILEYS® baking chips (1 bag)
  • 24 pretzels
  • Assorted sprinkles or crushed nuts

Directions:

Line a baking sheet with parchment paper.


Melt the BAILEYS® baking chips in a double boiler until about half of the chips are melted. Remove from heat and continue to stir until completely melted.


Drop a whole pretzel into the chocolate and submerge it slightly. Use a fork to pull the pretzel out of the chocolate. Let the excess drip back into the bowl, then place it on the prepared baking sheet. Repeat with remaining pretzels.


While the pretzels are still wet, sprinkle them with your choice of assorted sprinkles or nuts.

Allow pretzels to dry. Store in an airtight container for up to two weeks.

Dark Hot Chocolate Mix

Do you love a delicious hot chocolate drink in the wintertime? This Dark Hot Chocolate is a great choice! It has a rich, creamy chocolate flavor that is perfect for a warm hot chocolate.

My kiddos love to go outside and play in the snow during the winter. They build forts, have snowball fights, and love to go sledding. I always like to have a nice cup of warm hot chocolate ready for them when they come inside. What a great way to warm up…and delicious too! This recipe is simple, and you’ll have several cups of hot chocolate mix to have on hand. If your making hot chocolate several times during the winter like I am, it sure won’t last long.

First you’ll need to break up the unsweetened baker’s chocolate and add to the food processor. This will break it up more and create a powder out of it. There may be some small chunks, which is ok, it will melt when the drink is prepared for serving. Add all the ingredients to the food processor to blend and mix well. This recipe makes 4 cups of hot chocolate mix, so there will be plenty to keep for later use. Place the dark hot chocolate mix in a jar or container for easy keeping to make hot chocolate in the future. What a great idea for a simple Christmas gift as well!!

For one cup of dark hot chocolate, use 2 Tbsp. dark hot chocolate mix per 4 ounces of boiling hot water. Make sure to use boiling water, so that it is hot enough to melt any chocolate chunks that are in the mix. To make a large batch of Dark Hot Chocolate, bring 5 cups of water to a boil. Add the water to a slow cooker and add 1 ¼ C. of the Dark Hot Chocolate mix and stir together well. Use the slow cooker on keep warm setting, to keep the hot chocolate warm. Ladle out when needed. Top with your favorite toppings: mini marshmallows, whipped cream, chocolate drizzle, or cinnamon.

Dark Hot Chocolate

Ingredients

  • Hot Chocolate Mix:
  • 3 oz. unsweetened baker’s chocolate
  • 1 1/2 C. powdered sugar
  • 1 1/2 C. powdered milk
  • 1/2 C. Dutch Process (European-style) cocoa
  • 1 tsp. powdered vanilla, optional
  • 1 Tbsp. Clabber Girl Corn Starch
  • 1/2 tsp. kosher salt
  • Toppings:
  • Vanilla Marshmallow Kisses or Marshmallow Bits
  • Whipped topping
  • Ground cinnamon

Directions

Add all ingredients in a food processor and blend until well combined. Makes about 4 C. of dry hot chocolate mix. 

Use 2 Tbsp. dark hot chocolate mix per 4 oz. boiling hot water. It is important to use boiling water, as it needs to be hot enough to melt the baker’s chocolate. 

Let the mix sit for one minute, then stir the beverage to be sure that all the chocolate is melted. Top the prepared hot chocolate vanilla marshmallow kisses, or marshmallow bits, whipped topping and cinnamon. 

To make a large batch of dark hot chocolate, bring 5 C. water to a boil. Mix boiling water with 1 ¼ C. Dark Hot Chocolate mix in a slow cooker and stir well. Keep slow cooker on keep warm setting and ladle out the hot chocolate drink as needed. Top with your favorite hot chocolate toppings.

Note: For 1 C. of Dark Hot Chocolate, use 1 C. of boiling hot water with 4 Tbsp. mix. 

Chocolate Pecan Pie

Ingredients

  • 1 unbaked pie crust (to fit into a nine-inch pie pan)
  • 4 Tbsp. unsalted butter (1/2 stick)
  • 1 C. granulated sugar
  • 3 lg. eggs, lightly beaten
  • 3/4 C. light corn syrup
  • 1/4 tsp. salt
  • 2 Tbsp. BAILEYS® Original Irish Cream Liqueur
  • 2 tsp. vanilla extract
  • 1 C. chopped pecans
  • 1/2 C. BAILEYS® baking chips

Directions

Preheat oven to 350° F. Place the pie crust into a glass 9-inch pie pan.
Cream the butter and sugar until light and fluffy. Add in eggs, one at a time until well blended. Add corn syrup, salt, BAILEYS® Original Irish Cream Liqueur and vanilla; mix on low speed until well blended. Spread the pecans and BAILEYS® baking chips in the bottom of the unbaked pie
shell, then pour the filling over. Bake at 350° F for about 45 minutes, or until set. Cool completely, or refrigerate.

Hazelnut Dipped Pretzels

Ingredients

  • 1 C. hazelnut spread
  • 1 Tbsp. unsalted butter, room temperature
  • ½ C. powdered sugar
  • ½ C. brown sugar, packed
  • 60 mini pretzels
  • 2 C. Rex Espresso baking chips (1 bag)

Directions

In the bowl of a stand mixer, blend together the hazelnut spread and butter.
Add the powdered sugar and brown sugar. Blend until thoroughly combined.
Roll the hazelnut butter mixture into small balls (about two tsp. each).
Sandwich a hazelnut ball in between two pretzels. Set aside. Repeat with
remaining hazelnut balls and pretzels.
Melt the Rex Espresso baking chips in a double boiler until about half of the chips are melted.
Remove from heat and continue to stir until completely melted.
Working one at a time, dip a hazelnut filled pretzel into the melted Rex
Espresso baking chips halfway to coat one side. Place the dipped pretzel onto a parchment lined baking sheet.
Repeat with remaining pretzels. Allow to cool and for the melted chips to set.

Pumpkin Doughnuts with BAILEYS® Original Irish Cream Baking Chips

Pumpkin Doughnuts with BAILEYS® Original Irish Cream Baking Chips

Ingredients:

Donut Batter:

  • ¾ C. unsalted butter, softened (1 ½ sticks)
  • 1 C. granulated sugar
  • 2 lg. eggs
  • 3 C. all-purpose flour
  • 2 ½ tsp. Clabber Girl Baking Powder
  • ¼ tsp. Clabber Girl Baking Soda
  • 1 tsp. salt
  • 1 tsp. ground cinnamon
  • 1 tsp. ground nutmeg
  • 1 tsp. ground ginger
  • 1 C. pumpkin puree
  • ¼ C. buttermilk
  • 1 C. BAILEYS® baking chips

BAILEYS® Glaze:

  • 1 ½ C. milk
  • ½ C. BAILEYS® Original Irish Cream Liqueur Pumpkin Spice Flavor
  • ¼ C. granulated sugar
  • 1 Tbsp. plus 1 tsp. Clabber Girl Corn Starch
  • 2 C. BAILEYS® baking chips (one bag)

Directions:

Donut Batter:

Preheat oven to 350° F. Cream butter and sugar until light and fluffy. Beat in the eggs, one at a time. In a separate bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. Add the dry mixture to the butter mixture. Add the pumpkin puree and buttermilk and mix until just combined. Stir in the BAILEYS® baking chips.

Spray a donut pan with non-stick spray. Transfer the donut batter to a piping bag. Pipe the batter into the donut pan, filling them halfway (the donuts will rise). Bake at 350° F. for 10-13 minutes. Remove from oven and cool in pan for 10 minutes. Remove from pan.

Glaze:

In a medium saucepan, combine milk, BAILEYS® Original Irish Cream Liqueur Pumpkin Spice Flavor, sugar and corn starch. Whisk together until the mixture comes to a boil. Remove from heat. Whisk in the BAILEYS® baking chips until melted and the glaze is smooth.

To Assemble:

Dip the cooled donuts into the glaze to coat one side or drizzle the glaze over the cooled donuts.

Rex Espresso Baking Chips

Clabber Girl Corporation is proud to announce the launch of Rex Coffee ‘Espresso Baking Chips’ which marry two flavors Americans love: coffee and chocolate. The baking chips, which are exclusive to Walmart stores, are now available at over 2,000 US locations and retail for $2.47 per bag.

For the launch of the Rex Coffee Espresso Baking Chips at Walmart stores, an exclusive digital cookbook is available for download by clicking here. The cookbook features 15 recipes which highlight the flavor and aroma of this unique product.

ARE YOU A BLOGGER/INFLUENCER?
Clabber Girl Corporation is looking for bloggers, photographers and influencers to try out the Rex Espresso Baking Chips FOR FREE! Just fill out this short form and if you qualify, we will send you a free 12 oz bag of chips.

    Mudslide Cheesecake with BAILEYS® Original Irish Cream Baking Chips

    Ingredients:

    Crust:

    • 1 ½ C. graham cracker crumbs
    • 3 Tbsp. granulated sugar
    • ¼ C. butter, melted

    Filling:

    • 2 C. BAILEYS® baking chips
    • ½ C. half and half
    • 24 oz. cream cheese, softened
    • ½ C. granulated sugar
    • 3 lg. eggs
    • 2 Tbsp. brewed espresso, chilled
    • 1 tsp. vanilla extract

    Topping:

    • 1 C. sour cream
    • ¼ C. powdered sugar
    • 1 tsp. vanilla extract or BAILEYS® Irish Cream Liqueur
    • ¼ C. BAILEYS® baking chips, melted, optional
    How to Make a Water Bath for Cheesecake

    Instructions:

    Preheat oven to 350° F.

    In a small bowl, combine the graham cracker crumbs with sugar; pour in melted butter and stir to combine. Press mixture into the bottom of a 9” springform pan. Bake at 350° F. for 7-9 minutes. Let cool.

    In a double boiler, melt the BAILEYS® baking chips with the half and half until smooth; set aside. In a stand mixer, blend together the cream cheese and sugar until smooth. Scrape sides of the bowl and turn mixer back on low. Add eggs, espresso and vanilla and mix until well blended; scraping sides of the bowl as needed. Pour in the slightly cooled BAILEYS® baking chips and half and half mixture; blend until combined. Pour mixture over the cooled crust.

    Wrap the outside of the springform pan with heavy aluminum foil making sure to wrap it up the sides of the pan. Set the springform pan in a larger baking pan with at least 4-inch sides. Pour hot tap water into the baking pan until it comes up ¾ of the way up the sides of the springform pan.

    Bake at 350° F. for 1 hour to 1 hour and 10 minutes; cheesecake is done when the center reaches 150° F. Turn off oven and open the door; allow the water to cool. Carefully remove pan from the oven and then remove springform pan from baking pan; remove foil. Allow to cool on a wire rack for 20 minutes then place in the refrigerator for at least 4 hours or overnight. To remove from pan, gently run a knife around the edges of the cheesecake before releasing the springform pan.

    Topping: In a small bowl, stir all ingredients until well blended. Pour over the top of the cooled cheesecake and spread to the edges. If desired, drizzle the sour cream topping with melted BAILEYS® baking chips; use a knife or offset spatula to create swirls of chocolate on the top of the cheesecake. Store in the refrigerator before serving.

    Mudslide Cheesecake Baileys Original Irish Cream Baking Chips

    BAILEYS® Sweet and Salty Party Mix

    Red White Blue Party Mix

    Ingredients:

    • 7 C. Chex® cereal
    • 2 C. mini pretzels
    • ½ C. peanut butter
    • ¼ C. butter, unsalted
    • 1 ½ C. (12 oz.) BAILEYS® baking chips
    • 1 tsp. vanilla extract
    • 1 ½ C. powdered sugar
    •  

    In a large bowl, combine the cereal and pretzels; set aside.

    In a medium saucepan, combine the peanut butter, butter, BAILEYS® baking chips and vanilla. Whisk over low heat until melted and smooth. Pour the mixture over the cereal and pretzels and stir to coat.

    Instructions:

    Transfer the coated mixture to a large resealable bag. Add the powdered sugar. Seal the bag and shake well until everything is coated in the powdered sugar. Spread the mixture out on a parchment lined sheet tray and allow to cool and dry.