Archives For chocolate

Dilly Bar Pie

2 May, 2013

Do you have a favorite Dilly Bar flavor, or do you like all three? I, for one, have the hardest time deciding which one I want when I am at the DQ.

Dilly Bar Pie by My Sugar Coated Life

And we indecisive types no longer have to choose because I have combined all three flavors into this sweet little pie.

Dilly Bar Pie

This is a perfect dessert for the warmer months ahead and it is sure to wow a crowd! “A Dilly Bar Pie? Are you kidding me?”

Not just any crust would do for this particular pie, so I went with crushed up sugar cones and it is the best combination with the vanilla ice cream and crunchy layers of “dilly”. I think you’ll agree.

Dilly Bar Pie

Of course, if you do have a favorite flavor, you can make an all butterscotch Dilly Bar Pie, or whatever you fancy. That one is next on my list, because as much as I love ’em all, when push comes to shove and they demand to know what kind I want, I always choose the butterscotch.

Dilly Bar Pie

So tell me, what is your favorite Dilly Bar?

Dilly Bar Pie

Dilly Bar Pie


1.75 quarts vanilla ice cream


12 sugar cones

1/4 cup sugar

1/4 cup butter, melted


1/2 cup butterscotch chips

1 tablespoon coconut oil


1/2 cup cherry chips

1 tablespoon coconut oil


1 cup semisweet chocolate chips

2 tablespoons coconut oil



Preheat oven to 350 F. In a food processor, pulse the sugar cones until they are coarsely ground. Add the sugar and melted butter and pulse until combined. Empty into a 9-inch pie plate and press into the bottom and along the edges. Bake for 10 minutes. Remove from oven and allow to cool completely.

Remove ice cream from freezer and soften at room temperature for about 30 minutes (depending on current weather conditions).

While ice cream is softening, make the "dilly bar" layers.


In a microwave-safe bowl, combine the butterscotch chips and coconut oil. Microwave for 30 seconds at full power. Remove from microwave and stir. If any bits remain, continue to microwave at 15 second intervals.

Repeat with the cherry chips and chocolate chips.


In the cooled pie crust, spread one third of the softened vanilla ice cream. Drizzle the butterscotch topping over the ice cream and allow to slightly harden. Spread another third of the ice cream over the butterscotch layer. Drizzle the cherry topping on top of that, allowing it to harden. Spread the final layer of ice cream on top of the cherry layer and finish with a nice coating of chocolate topping.

Freeze for at least 4 hours or overnight.

Remove from freezer 15-20 minutes prior to serving.

**You may have some of the topping left over, depending on how much you want to use in your pie. I had some of the cherry and butterscotch left over, but used all of the chocolate.

Crunch Time Cookies

23 April, 2013
It may be hard to believe, but at one point in time I was part of a book club. As goes with many “book clubs”, we became more of an “eating club”, and then some members began working on the weekends while others took up jogging! Needless to say, we no longer read the same book as a club (and to say that we all ever did would be a stretch), however we remain great friends.
Crunch Time Cookies
At one particular gathering, my friend Jeannie was expressing her excitement over her latest detective book where a cat helps solve the crime (crazy-sounding, right?), when my friend Jennifer and I began laughing at her. We’re snarky like that–the whole club. She said to us, “Well, you two read those culinary mysteries where Goldy Bear, the caterer, always happens to witness a crime and then goes on to solve it!” We fell off our chairs, cracking up. She was right.
Crunch Time Cookie Recipe.
But let me just say, the only reason I was even reading such a strange thing as a culinary mystery and purchasing them at full price was at the suggestion of my dear friend, Jennifer. She majored in English Lit in college and has called more trends than I can even begin to name, and it was she who slipped me my first copy of a Diane Mott Davidson novel. I figured, if it was good enough for her, it was good enough for me. I didn’t even question it!
Crunch Time Cookie.
I will say, it has been a long while since I have enjoyed one of those books, and I just might have to pick one up again soon. Truth is, they were darn good and full of wonderful recipes, even if they were slightly predictable. On one occasion, Jen and I whipped up a “Diane Mott Davidson” meal and it was fabulous, even if the power did go out!
These particular cookies are from the book “Crunch Time” and are chock full of oatmeal, toasted pecans, toffee bits, and chocolate chips.
Crunch Time Cookies {My Sugar Coated Life}
I recommend making them on the larger side and I think they are perfect for serving at a picnic or barbecue. I want to warn you that they are so delicious that they will disappear rather quickly. You don’t need to call Goldy Bear or the crime-solving cat. Unless people start slipping them into their purses.
Crunch Time Cookie My Sugar Coated Life
You may also want to savor the cookies while quietly curled up with your favorite culinary mystery.
Or perhaps a cat detective book, if you’re so inclined.
Crunch Time Cookie Dough

Crunch Time Cookies


1/2 cup pecan halves

1 cup butter, softened

4 oz cream cheese

1 3/4 cup light brown sugar

2 large eggs

1 teaspoon vanilla

1/4 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 1/2 cups all purpose flour

2 1/2 cups rolled oats

2 cups semisweet chocolate chips

2/3 cup toffee bits


Preheat oven to 400 F. Arrange pecan halves on a parchment paper lined cookie sheet. Toast for 7-8 minutes in preheated oven. Remove from oven and allow to cool completely.

In a stand mixer, combine the butter and cream cheese and whip until light and fluffy. Add the brown sugar and continue to beat until lighter in color.

Add the eggs one at a time and then the vanilla, scraping down the bowl as necessary.

To this mixture, add the salt, baking powder, and baking soda. Beat until well combined.

Gently stir in the flour.

Next, finely chop the pecans. Add them to the dough along with the oats, chocolate chips, and toffee bits.

Make sure that the ingredients are well combined and chill the dough for at least 2-3 hours.

When ready to bake, preheat oven to 375 F.

Line two cookie sheets with parchment paper. Using an ice cream scoop, measure out 3 tablespoon-size balls and place on the parchment paper lined cookie sheet. You will be able to fit about 5 cookies per sheet. Bake for 12-14 minutes. Cookies will appear underdone in the middle.

Cool on cookie sheets before moving to cooling rack. Enjoy!

Adapted from Diane Mott Davidson


plate of millionaire shortbread tartlets

 Last Friday night, I had the most lovely time!


My family and I were invited to a performance by a local group called “Rosie and the Posers”. They consist of musicians, a dancer, and even a juggler! I’m not entirely sure how to best describe their style, but the music is a complex mix of folk and country with a definite Scottish/Gaelic influence. Of course this event called for my children to don their kilts!

 boy with juggler

My mom was also attending and had declared that she was going to be making my new favorite appetizer, found here. After much deliberation, I decided that I should make a treat fitting with the style and theme of the evening.

I knew it had to be shortbread, but dressed for the occasion. Then it came to me. Millionaire Bars–shortbread with a layer of caramel and topped with chocolate was what the event was calling for! But we all know how messy they are.

 Millionaire Shortbread Tarts

Not anymore, friends! Meet the Millionaire Shortbread Tartlet.


A buttery and crisp shortbread shell…

shortbread tart shells


cradling a gorgeous salted honey-vanilla caramel…

caramel in shortbread shells


capped with a thin layer of semi-sweet chocolate ganache…

millionaire shortbread tart

and lightly sprinkled with sea salt.

millionaire shortbread tarts


Now that is what I call bite-sized perfection!


Millionaire Shortbread Tartlets



1 cup butter, softened

1/3 cup powdered sugar

1/3 cup light brown sugar

1 1/2 cups all purpose flour

1/2 cup rice flour


1 cup butter

2 1/4 cups light brown sugar

14 oz can sweetened condensed milk

1/2 cup light corn syrup

1/2 cup honey

1 teaspoon vanilla

1 teaspoon sea salt


1/2 cup good quality semi-sweet chocolate

2 tablespoons heavy cream

additional sea salt for sprinkling (I use Maldon)



Preheat oven to 300 F. Use cooking spray to coat 2 mini muffin tins, and place on a cookie sheet.

In the bowl of an electric mixer, combine the butter and sugars. Beat until light and fluffy.

Add the all purpose and rice flour, mixing until just combined. Scrape down the sides of the bowl as needed.

Drop by rounded teaspoons into mini muffin tin, then press against the sides as far up as possible.

Bake for 15 minutes or until a light golden brown.

Let cool in pans. Using a paring knife, run around the edge of each shell until they release.

Repeat with remaining dough.


Line a 9x9x2-inch baking pan with buttered parchment paper. Set aside.

Melt butter over low heat in a heavy saucepan. Add the brown sugar, sweetened condensed milk, corn syrup, and honey.

Cook over medium heat and stir frequently until the mixture reaches 238 F. Stir in vanilla and sea salt.

Pour about 1 1/2 cups into a glass Pyrex measuring cup and pour the remainder into the prepared pan.

Let cool in the measuring cup until it isn't molten lava, about 15 minutes.

While still pourable, fill the cooled tart shells almost to the top. Let cool completely.

Pour any unused caramel into the prepared pan with the rest of the caramel.

**This caramel recipe could easily be halved, but I like to have extra caramel for snacking and I prefer to use the whole can of milk.


In a microwave safe bowl, combine 1/2 cup chocolate chips with 2 tablespoons heavy cream. On full power, melt in microwave for about 30 seconds.

Spread on tops of cooled tartlets.

Wait about 1/2 hour to an hour and sprinkle tops lightly with sea salt.

Makes approximately 48 tartlets.

Caramel recipe adapted from Better Homes and Gardens


Be honest–how many of you had a melt down and went on a major spree all over town, looking for your favorite treats, when we received the worst news last year? Could it be for real? Hostess gone forever? And why, oh why, right before the holidays?

Hostess treats weren’t even a staple in my home and suddenly I needed Twinkies, couldn’t live without HoHos, and had to have one…last…Sno Ball.


It was too late. I never did locate my beloved Sno Balls, so I’ve been stuck with the precious image circulating in my brain, begging me to attempt to replicate something similar. I will say that what I have created isn’t exactly the same. I mean, my kitchen just isn’t stocked with the preservatives necessary to make them completely Hostess-worthy.


The recipe is quite simple. Instead of making them into the traditional shape and injecting filling and whatnot, I decided on a whoopie pie. Because first off, let’s face it, “whoopie” is a fun and funny word to say. Second, and the real reason, whoopie pies are much easier to make.


I’m going to tell you a very sad, but very true story. Once a Hostess delivery truck almost bumped into my car. It wouldn’t have been anything serious, but at the time I panicked at almost being hit. Then a sadness came over me due to the fact that I had lost my one opportunity at the possibility of being supplied with prepackaged baked goods for life. Yes, I am aware of the fact that I am extremely lame. The End.


So until we meet again with our little friends wrapped in the clear cellophane, I hope that these Sno Ball Whoopie Pies will comfort you.


Fauxstess Sno Ball Whoopie Pies



2 cups all purpose flour

1/2 cup Dutch-process cocoa powder

1 1/4 teaspoons baking soda

1/2 cup butter, softened

1 cup sugar

1 egg

1 teaspoon vanilla

1 cup sour cream


1/2 cup butter, softened

1/2 cup powdered sugar

1 teaspoon vanilla

7 oz jar Marshmallow Creme

1 cup coconut

food coloring of your choice



Preheat oven to 350 F. Combine flour, cocoa, and baking soda in a bowl.

In a mixer, beat the softened butter and sugar until light and fluffy. Add the egg and vanilla and beat well, scraping down the sides of the bowl as necessary.

Add the flour mixture and sour cream to the mixture, beginning and ending with the dry ingredients.

Drop tablespoon-sized balls onto parchment lined cookie sheets and bake for 10 minutes. Allow to cool completely.


In a mixer, beat the softened butter until pale. Add the powdered sugar and vanilla and whip for 2-3 minutes. With a spatula, gently fold in the Marshmallow Creme. Chill in the refrigerator for at least a 1/2 hour.


Make colored coconut by adding desired food coloring to 1 cup of coconut in a zip lock bag and mixing. If the coconut isn't especially moist, add about 1/4 teaspoon of water to help distribute the food coloring. I also pulsed the coconut in the food processor, but this isn't completely necessary. Pour onto a plate.

Pipe frosting onto half of the pies and top with the remaining pies. Gently smoosh down on them and roll the exposed frosted edges in the coconut.

Refrigerate in a covered container.

Makes about 14 Sno Ball Whoopie Pies.

adapted from Epicurious


S’mOreo Bars

25 March, 2013


Marshmallow and chocolate is one of my favorite combinations. In fact, I get nervous right around this time of year because I adore those little Russell Stover chocolate covered marshmallows in whatever-holiday-it-is shapes, and there is a long stretch between Easter and Halloween. Is anyone with me in thinking that they really should consider a Fourth of July line of candy?

While I’m on the subject of chocolate, marshmallow, and Easter, I’m going to let you in on a delicious, yet dirty little secret that has become my very favorite treat throughout the Spring. This may sound slightly grotesque to some, but I take a yellow Peep bunny (specifically), remove the head, and put a Cadbury Mini Egg on each sticky part…then consume the crunchy, chocolaty, marshmallowy delight! I know, it’s gross. But so good!

Alrighty then, now onto a treat you can enjoy no matter what the season. My family instantly fell in love with s’mores bars, and I especially liked them for their soft and chewy crust versus the hard cookie used for traditional s’mores. Needless to say, we’ve fallen in love with s’mores bars over and over and over again!


However, my husband is quite the chocolate fanatic to the point that he orders his chocolate sundaes with chocolate ice cream, hot fudge sauce, and chocolate whipped cream if they have it. I had come across an idea for “S’mOreos”- replacing the graham cracker with an Oreo-and couldn’t believe that he hadn’t ever thought of that on a campout before. Then a lightbulb went off in my head: I could make them in a pan, just like our beloved S’mores Bars!

The “cookie” part contains both cocoa powder and an entire package of Oreos (minus the mandatory cookies that find their way into your mouth), which makes them extremely rich and decadent.



Follow that up with two jars of Marshmallow Creme. You could get away with one, but not in my household.


This does cause a lot of “oozing” after the bars are cut, but who cares? Layer three giant Hershey bars on top of that, and more of that delicious cookie dough and you’ve got yourself some S’mOreo Bars!


S’mOreo Bars


1 cup butter

1 1/2 cups sugar

2 large eggs

1 teapoon salt

1 cup unsweetened cocoa powder

1 3/4 cups all purpose flour

1 package Oreo cookies, crushed in a food processor or by hand

2 jars of Marshmallow Creme

3 XL (4.4 oz) Hershey's Milk Chocolate Bars


Preheat oven to 350 degrees F. Butter the bottom and sides of a 9"X13" baking pan with the butter wrappers. (A little tip I learned from my friend, Jennifer!)

Melt butter in the microwave. In a mixer with paddle attachment, combine melted butter and sugar. Add eggs one at a time. Next, add the cocoa powder and salt, followed by the flour.

Finally add the Oreos and stir until just combined.

Spread half of the mixture into the prepared baking dish.

Next, spread the Marshmallow Creme on top, followed by the three chocolate bars.

Top with remaining chocolate cookie mixture, smoothing out the top as much as possible.

Bake for 22-25 minutes. As tempting as they are to eat immediately, they really are a big mess to cut into right away. Let them cool at room temperature for at least an hour, and then ENJOY!

Cookie base adapted from a recipe by Cannella Vita