Type what you have

Ingredients

• ✓ chocolate sprinkle
• butter
• butter
• white sugar
• vanilla sugar
• egg
• rum
• all-purpose flour
• cornstarch
• baking powder
• salt
• almond flour

Instructions

1. 1 Preheat the oven to 355 degrees F (180 degrees C). Grease a loaf pan.
2. 2 Combine butter, sugar, and vanilla sugar in a bowl and beat with an electric mixer until creamy. Add eggs, 1 at a time, beating well after each addition. Mix in rum.
3. 3 Sift flour, cornstarch, baking powder, and salt into a separate bowl; stir into butter mixture, 1 tablespoon at a time. Mix in almond flour and chocolate sprinkles. Pour cake batter into prepared loaf pan.
4. 4 Bake in the preheated oven until a toothpick comes out clean, about 1 hour. Turn off oven and leave cake in the warm oven for 10 more minutes.
5. 5 Remove from oven and carefully unmold onto a wire rack. Cool completely before serving.

By barbara

Ingredients

• ✓ chocolate sprinkle
• chocolate-hazelnut spread
• chocolate chip cookie
• marshmallow

Instructions

1. 1 Spread chocolate-hazelnut spread on the underside of each chocolate chip cookie. Cover with chocolate sprinkles.
2. 2 Place marshmallow on a stick and heat over an open campfire flame until it begins to brown and melt, 1 to 2 minutes.
3. 3 Sandwich the marshmallow between the cookies. Let marshmallow cool briefly before eating, 1 to 2 minutes.

By Faith N

Ingredients

• ✓ chocolate sprinkle
• semisweet baking chocolate
• chocolate wafer
• corn syrup
• dark rum

Instructions

1. 1 Melt chocolate in a microwave-safe glass or ceramic bowl for 15 seconds at a time, stirring after each interval, until almost melted, 1 to 3 minutes. Mix crushed wafers, corn syrup, and rum into melted chocolate until well combined.
2. 2 Cover and refrigerate until firm enough to handle, about 1 hour.
3. 3 Shape into 24 balls and roll in chocolate sprinkles to coat. Place in a covered container and refrigerate for 2 days to allow flavors to develop.

By Mirelle B

Ingredients

• ✓ chocolate sprinkle
• sweetened condensed milk
• cocoa
• butter

Instructions

1. 1 Gather all ingredients.
2. 2 Combine condensed milk, cocoa, and butter in a medium saucepan over medium heat. Cook and stir until thickened, about 10 minutes.
3. 3 Transfer mixture into a shallow bowl and allow to cool.
4. 4 Pinch off some of the dough and roll into a small ball; place on a plate. Repeat with remaining mixture, then roll each brigadeiro in chocolate sprinkles.
5. 5 Enjoy or chill brigadeiros until ready to serve.

By ROMINA_BR

Ingredients

• ✓ chocolate sprinkle
• sweetened condensed milk
• cocoa powder
• butter

Instructions

1. 1 Combine condensed milk, cocoa, and 2 tablespoons butter in a saucepan; bring to a boil. Reduce heat to low and cook, stirring constantly, until brigadeiro mixture thickens and pulls away from the bottom and sides when the pan is tilted, 10 to 15 minutes.
2. 2 Remove from heat and let brigadeiro mixture cool to room temperature, about 1 hour.
3. 3 Scoop teaspoonfuls of the brigadeiro mixture and roll into balls with greased hands.
4. 4 Spread chocolate sprinkles on a shallow plate. Dip and roll brigadeiros in sprinkles.

By ginafrombrazil

Ingredients

• ✓ chocolate sprinkle
• strawberry
• heavy cream
• confectioners' sugar

Instructions

1. 1 Cut the hulled-side strawberries so they can stand up on a plate. Slice the tip off each strawberry to make Santa's "hat"; set aside.
2. 2 Beat cream and confectioners' sugar in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up; the whipped cream will form soft mounds.
3. 3 Spoon a large dollop of whipped cream on top of strawberry base for the "face" and "beard". Set the "hat" atop the "face'". Add a dot of whipped cream, using a toothpick, on top of the "hat" for the "pom-pom" and 2 dots on the strawberry base for "buttons". Place 2 sprinkles on the "face" for "eyes".

By Barbara Sauermann

Ingredients

• ✓ chocolate sprinkle
• marshmallow
• marshmallow
• strawberry
• banana
• milk chocolate
• skewer

Instructions

1. 1 Cut large marshmallow into 4 horizontal slices. Hull strawberries and level the hulled side. Thread ingredients onto the skewers in the following order: 1 mini marshmallow, one strawberry, pointy side first, one sliced marshmallow, and 1/2 a banana. Push 2 chocolate sprinkles into the banana for the eyes and the red chocolate piece for the nose.

By kochmuse

Ingredients

• ✓ chocolate sprinkle
• strawberry
• sugar
• flour tortilla
• butter
• cinnamon sugar
• chocolate candy melt
• vanilla ice cream

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Stir strawberries and sugar together in a small bowl; set aside until needed.
3. 3 Place tortilla inside a small oven-proof bowl so that it forms a cup. Brush the inside of the tortilla with melted butter; lightly sprinkle with cinnamon sugar.
4. 4 Bake in the preheated oven until crisp, 10 to 12 minutes. Carefully remove from the bowl and cool on a wire rack.
5. 5 Meanwhile, place candy melts in a single layer on a saucer. Microwave for about 1 minute. Dip the top of the taco cup in the chocolate just so the edges are covered. Let cool.
6. 6 Scoop ice cream into the taco cup. Top with strawberries and their juices. Garnish with chocolate sprinkles.

By Paula

Ingredients

• ✓ chocolate sprinkle
• bittersweet chocolate
• cream
• butter
• chocolate cake crumbs
• rum

Instructions

1. 1 Line a sheet pan with aluminum foil or parchment paper. Place chopped chocolate in a heatproof bowl.
2. 2 In a saucepan, combine cream and butter. Place over low heat, and bring to a boil. Pour over chocolate, and stir until chocolate is melted and smooth. Stir in cake crumbs and rum. Set aside until firm, but not hard.
3. 3 Roll heaping teaspoons of chocolate mixture into balls, then roll in the chocolate sprinkles. Place on the prepared tray. Refrigerate 30 minutes or until firm. Serve in small paper cups.

By Michelle Chen

Ingredients

• ✓ chocolate sprinkle
• margarine
• sweetened condensed milk
• heavy cream
• cocoa powder
• egg

Instructions

1. 1 Grease a 9-inch glass tube pan with margarine.
2. 2 Combine sweetened condensed milk, cream, cocoa powder, and eggs in a blender; blend until smooth for 3 minutes. Pour in the prepared tube pan.
3. 3 Microwave on high power until set, 7 to 8 minutes. Remove from microwave and cool slightly. Refrigerate until set completely. Cover with sprinkles before serving.

By Raïtsa

Ingredients

• ✓ chocolate sprinkle
• coffee flavored liqueur
• brandy
• creme de cacao
• coffee
• whipped cream

Instructions

1. 1 You will need 8 mugs or glass coffee cups. Pour 1 ounce of coffee liqueur into each mug, then add one ounce of brandy and 1/2 ounce of creme de cacao to each serving. Fill each mug with hot coffee, garnish with a dollop of whipped cream, and top with chocolate sprinkles; serve.

By MADAMMOCHA

Ingredients

• ✓ chocolate sprinkle
• butter
• brown sugar
• white sugar
• egg yolk
• vanilla extract
• all-purpose flour
• butter
• powdered sugar
• milk
• vanilla extract

Instructions

1. 1 Mix butter, brown sugar, and 1 tablespoon white sugar with an electric mixer until creamy. Add egg yolk and vanilla and mix until well combined. Blend in flour gradually. Cover and chill in the refrigerator, 8 hours to overnight.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Place remaining 2 tablespoon white sugar on a plate.
3. 3 Remove dough from the refrigerator. Shape into small balls and place on ungreased cookie sheets. Dip a glass into the sugar and press on each ball to flatten.
4. 4 Bake in the preheated oven, switching racks halfway through, until edges are golden, 7 to 9 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more.
5. 5 While the cookies are cooling, mix butter and powdered sugar until blended. Mix in milk and vanilla.
6. 6 Frost cooled cookies with frosting. Press sprinkles into the frosting while still soft.

By Steve

Ingredients

• ✓ chocolate sprinkle
• self-rising flour
• self-rising flour
• butter
• white sugar
• egg
• cocoa powder
• butter
• cocoa powder
• confectioners' sugar
• milk
• milk
• vanilla extract
• chocolate candy

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease 18 muffin cups or line with paper liners.
2. 2 Combine 1 cup plus 2 tablespoons flour, 1/2 cup butter, sugar, eggs, and 2 tablespoons cocoa powder in a bowl. Beat with an electric blender until batter is evenly blended.
3. 3 Spoon batter into the prepared muffin cups, filling each 3/4 full.
4. 4 Bake in the preheated oven until tops spring back when lightly pressed, 10 to 12 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
5. 5 While the cupcakes are cooling, make the buttercream. Beat 3/4 cup butter in a bowl with an electric blender until light and fluffy. Add 1 1/2 cups cocoa powder and confectioners' sugar alternately with 1/2 cup plus 2 tablespoons milk. Add vanilla extract. Beat frosting until it has a spreading consistency, adding more confectioners' sugar or milk as needed.
6. 6 Transfer chocolate buttercream to a piping bag with a star tip and pipe a round nest onto each cupcake. Sprinkle nest with chocolate sprinkles and place 3 mini chocolate eggs into each nest.

By mumofsix

Ingredients

• ✓ chocolate sprinkle
• cocoa powder
• water
• butter
• white sugar
• white sugar
• all-purpose flour
• baking powder
• egg
• cream cheese
• butter
• vanilla extract
• confectioners' sugar
• white sugar
• semisweet chocolate chip
• fondant

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease one 24-cup mini muffin tin and one 12-cup mini muffin tin or line cups with paper liners.
2. 2 Sift cocoa powder into a large bowl and add 5 tablespoons boiling water. Stir into a thick paste, adding more water, 1 tablespoon at a time, if needed. Add 3/4 cup butter and 3/4 cup plus 2 tablespoons sugar and beat with an electric mixer until smooth and creamy. Beat in eggs one at a time, beating well after each addition, until batter is smooth.
3. 3 Mix flour and baking powder in a bowl and stir into the batter until well combined. Spoon batter into the prepared mini muffin cups using an ice cream scoop, filling each 2/3 to the top.
4. 4 Bake in the preheated oven until tops spring back when lightly pressed and a toothpick comes out clean, 10 to 12 minutes. Allow to cool in muffin tin for a few minutes; transfer to wire rack and cool completely, about 30 minutes.
5. 5 Combine cream cheese and 1/4 cup butter in a bowl; beat with an electric mixer until well combined. Mix in vanilla extract. Stir in confectioners' sugar gradually.
6. 6 Frost each cupcake with a layer of white frosting. Pour white sparkling sugar into a small bowl and dunk each frosted cupcake into the sugar, so the frosting is evenly covered.
7. 7 Place 2 chocolate chips into the middle of each cupcake for the eyes with the pointy side facing the cupcake. Place 1 chocolate chip with the pointy side pointing down for the nose, like an upside-down triangle. Make a mouth with 3 chocolate sprinkles in the shape of an anchor. Place 2 chocolate chips on top of the cupcakes for the ears.
8. 8 Roll fondant into tiny balls for the eyes, smaller than the mini chocolate chips, and stick 1 half piece of chocolate sprinkle into each ball for the pupils. Glue eyes onto the 2 eye chocolate chips with some frosting.

By barbara

Ingredients

• ✓ chocolate sprinkle
• chocolate cake mix
• water
• egg
• vegetable oil
• milk
• instant chocolate pudding mix
• whipped topping
• chocolate candy

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup cupcake tins or line with paper liners.
2. 2 Combine cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on medium speed until well combined, about 2 minutes. Spoon batter into the prepared cups, filling each ⅔ full.
3. 3 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 19 to 23 minutes. Cool cupcakes completely.
4. 4 Beat milk and pudding mix together in a large bowl with an electric mixer until thick, about 2 minutes; beat in whipped topping.
5. 5 Fit a pastry bag with a coupler and a large piping tip. Drop piping bag into a tall glass and fold edges down around the glass. Spoon about 1 ½ cups pudding mixture into the bag; gather edges and twist together. Set aside remaining pudding mixture.
6. 6 Press piping tip into center of each cupcake; fill each with about 1 ½ tablespoons pudding mixture.
7. 7 Spoon 1 heaping tablespoon remaining pudding mixture on top of each cupcake; swirl to make a nest. Press chocolate sprinkles around edges of nests; place 3 chocolate eggs in each nest.

By Alberta Rose

Ingredients

• ✓ chocolate sprinkle
• semi-sweet chocolate chip
• sweetened condensed milk
• vanilla extract
• nut
• coconut
• colored sprinkle
• unsweetened cocoa
• powdered sugar
• colored sugar

Instructions

1. 1 Melt chocolate chips with sweetened condensed milk in large saucepan over low heat. Remove from heat; stir in vanilla.
2. 2 Pour into medium bowl. Cover and chill 2 to 3 hours or until firm.
3. 3 Shape into 1-inch balls; roll in desired coating and/or decorate with frosting and candies. Chill 1 hour or until firm.

By Eagle brand