Chocolate Banana Crepe
Chocolate Banana Crepe
- ingredients -
- 8 French Crepes
- 16 oz Sabra Dark Chocolate Dessert Dip & Spread
- 2 Bananas
- 8 oz Whipped Cream
- 1 oz Dark Chocolate, shaved
- directions -
- Heat French Crepes
- Spread Sabra Dark Chocolate Dessert Dip & Spread
- Fill each with bananas and fold over
- Garnish with whipped cream and shaved chocolate
Chocolate Chip Cookie Crust top with Chocolate, Raspberries and Almonds
Chocolate Chip Cookie Crust top with Chocolate, Raspberries and Almonds
- ingredients -
- 30 oz Chocolate Chip Cookie Dough
- 16 oz Sabra Dark Chocolate Dessert Dip & Spread
- 8 oz Raspberries
- 2 oz Almonds, Sliced and Toasted
- directions -
- Press Cookie Dough in Tart Pan and Bake until Golden
- Spread Sabra Dark Chocolate Dessert Dip & Spread in cooled cookie crust
- Top with Raspberries and Almonds
- Garnish with Mint
Chocolate Ice Box Cake
Chocolate Ice Box Cake
- ingredients -
- 16 oz Sabra Dark Chocolate Dessert Dip & Spread
- 8 oz Whipped Cream
- 8 oz Full Fat Greek Yogurt
- 24 Graham Crackers
- 3 Bananas
- 4 oz Mini Chocolate Chips
- 4 oz Strawberries, quartered
- 2 oz Chocolate Sauce
- directions -
- Fold Sabra Chocolate Dessert Dip & Spread, Greek yogurt and whipped cream together in a medium size mixing bowl using a large spoon or rubber spatula. Be careful not to overmix and deflate the whipped cream!
- Line Loaf Pan with Parchment
- Assemble ice box cake in loaf pan. Arrange 4 whole graham crackers in a rectangle. Spoon about 2/3 cup chocolate mixture over crackers, using the back of the spoon or a knife. Gently spread the chocolate mixture to the edges of the crackers. Sprinkle about 1 tablespoon mini chocolate chips and place slices from ½ banana. Repeat layers 5 more times, finishing the top layer with just the chocolate mixture. Refrigerate, covered, overnight.
- Garnish the icebox cake with mini chocolate chips, banana slices, strawberries and chocolate sauce just before serving.
Strawberry Chocolate Toast
Strawberry Chocolate Toast
- ingredients -
- 4 slices Brioche
- ¼ cup Sabra Dark Chocolate Dessert spread
- 4 strawberries
- 2 tbsp mint
- directions -
- Toast Brioche bread
- Spread Sabra Dark Chocolate Dessert Spread on toast
- Top with strawberries
- Garnish with mint
Chocolate Peanut Butter Cup Toast
Chocolate Peanut Butter Cup Toast
- ingredients -
- 4 Artisan bread
- 1/4 cup Sabra Dark Chocolate Dessert spread
- 1/4 cup Creamy peanut butter
- Optional garnish: chocolate shavings and toasted peanuts
- directions -
- Toast Artisan bread
- Spread Sabra Dark Chocolate Dessert Spread on toast
- Heat peanut butter and swirl into chocolate
- Garnish with chocolate shavings and toasted peanuts
Chocolate Banana Toast
Chocolate Banana Toast
- ingredients -
- 4 Artisan bread
- 1/4 cup Sabra Dark Chocolate Dessert spread
- 1 banana, sliced
- 1 oz chocolate shavings
- directions -
- Toast Brioche bread
- Spread Sabra Dark Chocolate Dessert Spread on toast
- Top with sliced bananas
- Garnish with chocolate shavings
Chocolate S’mores Dip
Chocolate S’mores Dip
- ingredients -
- 32 oz Sabra Chocolate Dessert dip
- 1 cup water
- 4 oz butterscotch chip
- 1 cup marshmallow spread
- 2 cups strawberries
- 1 pound cake, sliced and griddled
- 14 oz graham crackers
- directions -
- Heat Sabra Chocolate Dessert dip, hot water and butterscotch
- Swirl in marshmallow spread
- Serve with strawberries, pound cake and graham crackers