SacoFoods

Chocolate Chunks

Fudge Puddles

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Fudge Puddles
Cook time: 
Total time: 
Serves: 2.5 dozen
 
Ingredients
  • Cookie
  • ½ cup butter
  • ½ cup peanut butter
  • ½ cup sugar
  • ½ cup brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1½ cups flour
  • ¾ tsp baking soda
  • ½ tsp salt
  • Filling
  • 12 oz SACO Chocolate CHUNKS
  • 14 oz can sweetened condensed milk
  • 1 tsp vanilla
  • ½ cup nuts, chopped
Instructions
  1. Cookie
  2. Preheat oven to 425°F.
  3. Cream together butter, peanut butter, sugars, egg and vanilla.
  4. Add flour, baking soda and salt.
  5. Roll dough into one inch balls and place on cookie sheet.
  6. Bake for 14-16 minutes.
  7. Immediately upon removing from oven, make a center dip in each cookie with a melon baller.
  8. Let cool on pan for 5 minutes.
  9. Filling (Melt all ingredients in a double boiler.
  10. When smooth, drop a teaspoon of filling into each little cookie.
Nutrition Information
Calories: 203 Fat: 11g Saturated fat: 5g Trans fat: 0g Carbohydrates: 25g Sugar: 23g Sodium: 105mg Fiber: 1g Protein: 3g Cholesterol: 14mg

 

Frosted Mint Brownies

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Frosted Mint Brownies
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Brownies
  • 6 oz SACO Chocolate CHUNKS
  • 7 Tbsp unsalted butter or margarine
  • 1 cup granulated sugar
  • 2 eggs
  • ½ tsp mint extract
  • 1 cup all-purpose flour
  • 2 Tbsp SACO Premium Cocoa
  • ½ tsp baking powder
  • ½ tsp salt
  • Mint Frosting
  • 3 Tbsp unsalted butter, softened
  • ½ tsp vanilla extract
  • ½ tsp mint extract
  • ⅛ tsp salt
  • 5 tsp cold water
  • 1½ cups powdered sugar
Instructions
  1. Brownies
  2. Preheat oven to 350°F.
  3. Grease one 8-inch square baking pan.
  4. Melt CHUNKS and butter together in double boiler or in microwave.
  5. Add sugar; stir well.
  6. Add eggs and mix until combined.
  7. Stir in mint extract.
  8. In medium mixing bowl sift together flour, cocoa, baking powder and salt.
  9. Stir dry ingredients into chocolate mixture and spread batter into prepared pan.
  10. Bake 30 minutes.
  11. Cool at room temperature and frost with Mint Frosting.
  12. Mint Frosting
  13. In large mixing bowl combine butter, extracts and salt.
  14. Gradually beat in water and powdered sugar until smooth.
  15. Spread desired amount over brownies.
  16. Any extra frosting can be spread between cookies or graham crackers for a real treat!
  17. *Note: Mint extract is available as peppermint, spearmint or creme de menthe.
  18. Pick your favorite.
Nutrition Information
Calories: 244 Fat: 11g Saturated fat: 4g Trans fat: 0g Carbohydrates: 37g Sugar: 29g Sodium: 117mg Fiber: 1g Protein: 2g Cholesterol: 31mg

 

Fast Chocolate Fudge

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Fast Chocolate Fudge
Serves: 25 servings
 
Ingredients
  • 1⅓ cups SACO Chocolate CHUNKS
  • ½ cup SACO Premium Cocoa, sifted
  • 2 Tbsp unsalted butter
  • 1¼ cups granulated sugar
  • ¾ cup heavy or whipping cream
  • 1 cup marshmallow cream
  • 2 tsp vanilla extract
  • ¾ cup nuts, coarsely chopped and toasted
Instructions
  1. Grease one 8 or 9-inch baking square pan.
  2. In large mixing bowl combine CHUNKS and cocoa; set aside.
  3. In 2 qt. saucepan bring butter, sugar and cream to a boil.
  4. Cook on low heat for 5 minutes, without stirring.
  5. Pour hot mixture over chocolate and cocoa.
  6. Let stand 1 minute and stir until smooth.
  7. Stir in marshmallow cream and vanilla; spread into prepared pan.
  8. Quickly sprinkle nuts over top of fudge, pressing gently into surface of the fudge.
  9. Chill 1 hour and cut fudge into 1-inch squares.
  10. Store in covered container in refrigerator.
  11. Fudge is soft at room temperature and best if eaten chilled.
  12. **Note: To toast nuts, spread them on a baking sheet and toast briefly in a 350°F oven until lightly browned.
  13. Set aside to cool.
Nutrition Information
Calories: 142 Fat: 7g Saturated fat: 3g Trans fat: 0g Carbohydrates: 20g Sugar: 17g Sodium: 6mg Fiber: 1g Protein: 1g Cholesterol: 6mg

 

English Toffee

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English Toffee
Serves: 32 servings
 
Ingredients
  • Toffee
  • 1 lb butter
  • 2¼ cups granulated sugar
  • 1 cup almonds, whole or sliced
  • Chocolate Topping
  • 6 Tbsp SACO Premium Cocoa
  • 6 oz SACO Chocolate CHUNKS
  • 7 Tbsp butter
  • 6 Tbsp powdered sugar walnuts, finely chopped (optional)
Instructions
  1. Toffee
  2. Melt butter with sugar on medium heat until it starts to turn brown, stirring constantly until candy thermometer reads 260°F.
  3. Pour out onto Silpat mat to cool.
  4. Break into pieces.
  5. Chocolate Topping
  6. In a medium saucepan combine cocoa, Chunks, butter and powdered sugar.
  7. Heat until butter and Chunks are melted, stirring until smooth.
  8. Remove from heat.
  9. Dip pieces of toffee into chocolate and lay on waxed paper to dry.
  10. Sprinkle with nuts, if desired, and cool (refrigerate if necessary to solidify chocolate).
Nutrition Information
Calories: 198 Fat: 17g Saturated fat: 10g Trans fat: 0g Carbohydrates: 12g Sugar: 11g Sodium: 100mg Fiber: 1g Protein: 1g Cholesterol: 37mg

 

Double Chocolate Cream Pie

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Double Chocolate Cream Pie
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • Crust
  • 1 cup flour
  • 1 stick margarine, melted
  • 1 cup walnuts
  • Filling
  • 8 oz. cream cheese
  • 6 Tbsp SACO Premium Cocoa
  • 1 cup powdered sugar
  • 1 cup whipped topping
  • Topping
  • 1 pkg vanilla instant pudding
  • 1 pkg chocolate instant pudding
  • 2 cups milk
  • ¼ cup SACO Chocolate CHUNKS, chopped
Instructions
  1. Crust
  2. Preheat oven to 375°F.
  3. Combine flour, melted butter and walnuts.
  4. Pat firmly into a 9 inch pie plate.
  5. Bake for 8 minutes.
  6. Filling
  7. Blend cream cheese and Saco Premium Baking Cocoa thoroughly.
  8. Add powdered sugar and whipped topping.
  9. Spread on cooled pie shell.
  10. Topping (Mix both packages of pudding together; add milk.
  11. Beat until it is mixed well.
  12. Spread over the top of first layer.
  13. Decorate with whipped topping.
  14. Sprinkle top of pie with chocolate curls or shavings.

 

Death by Chocolate Cookies

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Death by Chocolate Cookies
Cook time: 
Total time: 
Serves: 2.5 dozen cookies
 
Ingredients
  • 1½ cups butter
  • 2 cups sugar
  • 2 cups brown sugar
  • 3 eggs
  • 3 tsp vanilla
  • ⅔ cup SACO Premium Cocoa
  • 3 cups flour
  • 1 tsp salt
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 3½ cups oatmeal
  • 3 oz white chocolate, grated
  • 1 cup SACO Chocolate CHUNKS
  • 1 cup milk chocolate chips
Instructions
  1. Preheat oven to 375°F.
  2. Mix sugar, brown sugar, and butter until well blended.
  3. Add eggs and vanilla, beat well.
  4. Blend in Saco Premium Baking Cocoa, then add flour, salt, baking powder, baking soda and mix well.
  5. Stir in oatmeal and grated white chocolate.
  6. Add Saco Chocolate Chunks and chocolate chips, mix in.
  7. Roll into balls or drop by spoonful onto greased cookie sheets.
  8. Bake for 10-12 minutes.
  9. Decorate if desired.

 

Crispy Crunchy Brownies

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Crispy Crunchy Brownies
Cook time: 
Total time: 
Serves: 32 servings
 
Ingredients
  • Brownies
  • 1 cup butter
  • 2 cups sugar
  • 1 tsp vanilla
  • 4 eggs, separated
  • ½ cups SACO Premium Cocoa
  • ¼ tsp salt
  • 1½ cup flour
  • 7 oz marshmallow cream
  • ½ tsp coconut flavoring
  • Top Layer
  • 1 cup chunky peanut butter
  • 1 cup white chocolate chips
  • 1 cup SACO Chocolate CHUNKS
  • 1 cup browned coconut
  • 3 cups Rice Krispies
Instructions
  1. Brownies
  2. Preheat oven to 350°F.
  3. Grease a 13 x 9-inch pan.
  4. Cream butter and sugar and in mixing bowl.
  5. Add vanilla and egg whites.
  6. Add cocoa, salt and flour; blend well.
  7. In another bowl beat egg whites until soft peaks form; fold in to brownie mixture.
  8. Pour into prepared pan and bake for 30 minutes or until toothpick comes out clean.
  9. When cool, mix marshmallow cream and coconut flavoring and spread on brownies.
  10. Top Layer
  11. Place peanut butter, white chocolate chips and Saco Chocolate Chunks in saucepan.
  12. Stirring often, melt completely on low heat.
  13. Stir in Rice Krispies and browned coconut.
  14. Spread on brownies.
  15. Refrigerate until set.
  16. Cut into squares.
Nutrition Information
Calories: 278 Fat: 15g Saturated fat: 7g Trans fat: 0g Carbohydrates: 34g Sugar: 24g Sodium: 148mg Fiber: 2g Protein: 4g Cholesterol: 40mg

 

Coffee Chocolate Turtle Cake

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Coffee Chocolate Turtle Cake
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Cake
  • 2 cups all-purpose flour
  • ¼ cup SACO Cultured Buttermilk Blend
  • 1¾ cup granulated sugar
  • ½ cup SACO Premium Cocoa
  • 1 tsp salt
  • 1 Tbsp baking soda
  • 1 egg
  • ⅔ cup vegetable oil
  • 1 cup water
  • 1 cup chocolate-caramel coffee, hot brewed
  • 1 cup caramel ice cream topping
  • 2 cups pecans, chopped and toasted*
  • Turtle Frosting
  • ¾ cup granulated sugar
  • ¼ cup milk
  • 3 Tbsp unsalted butter
  • 2½ cups SACO Chocolate CHUNKS chocolate-caramel coffee, hot brewed
Instructions
  1. Cake
  2. Preheat oven to 350°F.
  3. Grease three 8-inch round cake pans.
  4. In large mixing bowl combine flour, Buttermilk Blend, sugar, cocoa, salt and baking soda.
  5. In small mixing bowl whisk together egg, oil and water.
  6. Add liquid mixture to dry mixture, stirring until well-blended.
  7. Slowly stir in the hot coffee.
  8. Mix until smooth.
  9. Pour batter into prepared pans.
  10. Bake 30 to 35 minutes, or until wooden toothpick tests done.
  11. Invert onto cooling racks.
  12. Allow to cool completely before assembling cake.
  13. To assemble, place one whole layer cake on serving plate, top side down.
  14. Spread top with ⅓ of Turtle Frosting.
  15. Drizzle with ⅓ cup caramel ice cream topping, allowing to drip down sides of cake.
  16. Crumble ½ cup chopped pecans over caramel.
  17. Repeat steps with next 2 layers, layering cakes right side up.
  18. Top cake with remaining ½ cup chopped nuts.
  19. *Pecan Preparation:
  20. Place 2 cups pecans on baking sheet.
  21. Placing in center of oven, toast pecans in preheated 350°F oven for 5 to 8 minutes, or until lightly browned.
  22. Cool on baking sheet.
  23. Turtle Frosting
  24. In medium saucepan combine sugar, milk and butter.
  25. Cook and stir over medium heat until mixture comes to a full boil.
  26. Remove from heat.
  27. Place CHUNKS in a medium mixing bowl and pour hot mixture over top.
  28. Stir until smooth.
  29. Frosting will be fudge-like.
  30. Add enough hot flavored coffee to bring to spreading consistency.
Nutrition Information
Calories: 575 Fat: 30g Saturated fat: 8g Trans fat: 0g Carbohydrates: 79g Sugar: 53g Sodium: 477mg Fiber: 4g Protein: 6g Cholesterol: 15mg

 

Cocoa Muffin Cups

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Cocoa Muffin Cups
Cook time: 
Total time: 
Serves: 12 muffins
 
Ingredients
  • ¾ cup SACO Premium Cocoa
  • 1 cup sugar
  • 1 tsp baking soda
  • 1 tsp salt
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • 1 cup water
  • 1 egg
  • ½ cup melted butter, cooled or vegetable oil
  • 2 tsp vanilla
  • 1 cup SACO Chocolate CHUNKS
Instructions
  1. Preheat oven to 350°F Line muffin cup pan with paper muffin holders.
  2. Whisk dry ingredients in a large bowl.
  3. Whisk wet ingredients in a medium bowl until well blended.
  4. Add together and stir until combined.
  5. Fold in chocolate chunks.
  6. Spoon into prepared muffin tins filling ⅔ full.
  7. Bake for 12-15 minutes.

 

Cocoa Creamies

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Cocoa Creamies
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Brownies
  • 1 cup sugar
  • ½ cup SACO Premium Cocoa
  • ¼ tsp salt
  • ½ tsp baking powder
  • 3 Tbsp butter, melted
  • 2 Tbsp applesauce
  • 1 tsp vanilla
  • 2 eggs
  • ¾ cup flour
  • Topping
  • ½ cup cold milk
  • 2 Tbsp flour
  • ¼ cup butter, softened
  • ¼ cup shortening
  • ½ cup sugar
  • ½ cup flaked coconut
  • ¼ tsp coconut extract, optional
  • ½ cup SACO Chocolate CHUNKS
  • ¼ cup heavy whipping cream
Instructions
  1. Brownies
  2. Preheat oven to 350°F.
  3. Grease an 8-inch square pan.
  4. Combine first four ingredients in a medium bowl.
  5. In a separate bowl mix butter, applesauce and vanilla.
  6. Drop in eggs, stir well.
  7. Add flour and and other ingredients and beat until smooth.
  8. Spread into prepared pan.
  9. Bake for 25 minutes or until moist crumbs cling to a toothpick when inserted in center.
  10. Cool.
  11. Topping
  12. Mix milk and flour in a 2 cup microwave bowl.
  13. Cook in microwave for 2 minutes, stirring after 1 minute.
  14. Cool to room temperature.
  15. In medium mixing bowl cream together butter, shortening and sugar.
  16. Beat in to the cooked mixture until well-blended.
  17. Stir in coconut (and coconut extract if desired).
  18. Spread over cooled brownies.
  19. Warm the Saco Chocolate Chunks and heavy cream in the microwave for 30 seconds, stir, cook additional 15 seconds until completely melted and smooth.
  20. Pour over coconut layer.
  21. Store in refrigerator.
  22. Serve cold.
Nutrition Information
Calories: 235 Fat: 13g Saturated fat: 7g Trans fat: 0g Carbohydrates: 31g Sugar: 24g Sodium: 122mg Fiber: 1g Protein: 3g Cholesterol: 40mg