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Double Chocolate Nut Slices Recipe
|Cream cheese||3 Ounce, softened (1 Package)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Miniature semisweet chocolate pieces/Semisweet chocolate pieces||1⁄2 Cup (8 tbs), chopped|
|Finely chopped nuts||1⁄2 Cup (8 tbs)|
|Finely crushed graham crackers/Vanilla wafers||1⁄4 Cup (4 tbs)|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Baking soda||1⁄2 Teaspoon|
|Butter||1⁄3 Cup (5.33 tbs)|
|Powdered sugar||1 Cup (16 tbs), sifted|
|Unsweetened chocolate square||2 Ounce, melted (2 Pieces)|
Serving size: Complete recipe
Calories 3558 Calories from Fat 1645
% Daily Value*
Total Fat 187 g287.2%
Saturated Fat 88.9 g444.5%
Trans Fat 0 g
Cholesterol 466.3 mg
Sodium 2146.1 mg89.4%
Total Carbohydrates 442 g147.2%
Dietary Fiber 20.2 g80.7%
Sugars 232.4 g
Protein 58 g116.5%
Vitamin A 63.9% Vitamin C
Calcium 31.7% Iron 110.2%
*Based on a 2000 Calorie diet
Stir in semisweet pieces, nuts, and crumbs.
Cover and chill.
For the dough, in a small bowl stir together flour, soda, and salt.
In a large mixer bowl beat butter or margarine with an electric mixer on medium speed for 30 seconds.
Add powdered sugar, beating till well combined.
Beat in melted chocolate, egg, and 1 teaspoon vanilla.
Add dry ingredients, beating till well combined (mixture will be stiff).
Cover and chill for 30 minutes.
Roll the dough between 2 pieces of waxed paper into a 14 x 4 1/2-inch rectangle.
Remove the top piece of waxed paper.
Shape the cream cheese mixture into a 14-inch log, then place it on the dough.
Roll dough around cream cheese mixture, removing bottom piece of waxed paper.
Moisten and seal edges of dough.
Seal in moisture- and vaporproof wrap, label, and freeze.
To serve, unwrap frozen dough and cut into about 1/4-inch slices.
Place slices on a greased cookie sheet.
Bake in a 375° oven about 8 minutes or till edges of cookies are firm and slightly brown.
Cool about 1 minute; remove from cookie sheet.
Cool on a wire rack.