Russell Stover - Best Chocolate Dessert Recipes Russell Stover - Best Chocolate Dessert Recipes

Since 1923, Russell Stover has been hand-crafting and selling the best chocolates and now we're sharing recipes that incorporate your favorite pieces.

We've just begun creating what will be fan (and fam) favorites, so be sure to visit often to learn about new recipes, entertainment ideas, and fun ways to share the joy of sharing Russell Stover chocolates.


Russell Stover Caramel Apple Brownies

by Trina Kahl, Professional Food Stylist @trinakahl


Dark Chocolate, Buttery Caramel, Roasted peanuts come together to create this decadent brownie.


picture of Russell Stover Caramel Apple Brownies

Photo By Ben Pieper Studio @benpieperstudio

yield: approximately 9 servings


INGREDIENTS

  • 9 Russell Stover Milk Chocolate Caramel Apple Bars with Nuts (For a nut free recipe substitute 9 Milk Chocolate Caramel Apple Bars)
  • 1 cup All Purpose flour
  • 2/3 cup cocoa powder
  • 1 tsp salt
  • 1 tsp baking sodat
  • 2/3 cup brown sugar
  • 1 cup baker's sugar
  • 3 eggs
  • 1 tsp vanilla
  • 3/4 cup butter - melted
  • 1/4 cup oil
  • 1 1/4 dark chocolate - chopped
  • 1 tsp instant coffee powder

INSTRUCTIONS

  1. Preheat oven to 325°. Lightly grease 9" square baking pan and line with parchment paper
  2. Add flour, cocoa powder, salt, brown sugar, baker's sugar in a large bowl and whisk until combined
  3. In another bowl stir together cooled melted butter, eggs, oil, vanilla extract, and coffee powder until well mixed
  4. Slowly add dry ingredients to the wet ingredient bowl until well combined
  5. Add chopped chocolate
  6. Bake for 30 minutes. Carefully pull you oven rack out and place unwrapped Russell Stover Milk Chocolate Caramel Apple bar with nuts (or without nut variety) on top of the partially cooked brownies.
  7. Bake an additional 20 minutes
  8. Remove from oven and let cool.
  9. Pro tip: If the brownies are sticking to your knife when cutting, use a plastic knife.
  10. Bake an additional 20 minutes

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Sugar Free Flourless Dark Chocolate Brownie Cookies

Julianne Taylor @juliannetaylorstyle


Fudgy center and crisp top makes these sugar free dark chocolate cookies the perfect mate for ice cold milk.


picture of Sugar Free Flourless Dark Chocolate Brownie Cookies

yield: approx. 30 cookies


INGREDIENTS

  • 1 cup white sugar or equivalent sugar substitute
  • 1 cup brown sugar or equivalent sugar substitute
  • 1 1/2 sticks of butter
  • 4 large eggs
  • 2 tsps vanilla extract
  • 2 cups cocoa powder (regular or dark)
  • 1/4 tsp salt
  • 1 cup Russell Stover Sugar Free Dark Chocolate Baking Chips
  • 1 cup chopped walnuts (optional)

INSTRUCTIONS

  1. Heat sugars or sugar substitute and butter in microwavable bowl until bubbly, stirring occasionally.
  2. Once bubbly, beat well with a hand or stand mixer for 2 minutes (this is what helps create the crackly crust on top).
  3. Add in eggs and vanilla and beat with hand mixer for 2 minutes.
  4. Add the cocoa and salt to the batter and beat for another 30-60 seconds.
  5. Fold in the baking chips and nuts (optional). Batter will be slightly thin, so let it rest for 15-20 minutes. It should thicken as it rests.
  6. Preheat oven to 350 degrees while you're waiting for batter to rest. Scoop about 3 tablespoons at a time onto greased cookie sheet.
  7. Bake 14-15 mins. Optional to press a few more dark chocolate chips into the tops when they come out of the oven.

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Sugar Free Halloween Bark

@CertifiedCelebrator


Scare up some Sugar Free Fun with Halloween Bark


picture of Sugar Free Halloween Bark

INGREDIENTS


INSTRUCTIONS

  1. Line cookie sheet with wax / paraffin paper
  2. Melt baking chips in 15 second increments until smooth.
  3. Spread melted chocolate on to wax paper - 1/4" thick.
  4. Add eyeballs and sprinkles
  5. Let harden.
  6. Cut and store in airtight container in cool location

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Sugar Free Double Chocolate Skillet Brownies

Haylee Monteiro @hayls.kitchen


This Sugar Free Double Dark Chocolate brownies recipe will be soon become your favorite dark chocolate fix.


picture of Double Chocoloate Skillet Brownies

yield: approx. 20 brownies


INGREDIENTS


INSTRUCTIONS

  1. Preheat oven to 350 degrees and grease a 10" cast
    iron skillet.
  2. In large microwave safe bowl, place 2/3 cup baking
    chips and microwave for 60-90 seconds at 15-second
    intervals to melt. Stirring in between.
  3. Add in remaining ingredients, except 2 tsps baking
    chips: coconut oil, almond butter, maple syrup, eggs,
    almond flour, cacao powder, sugar substitute, vanilla,
    and baking powder. Whisk until uniform.
  4. Pour batter into greased pan/skillet and spread evenly
    with a spatula or back of a spoon.
  5. Top with additional 2 tsps Russell Stover Sugar Free
    Dark Chocolate Baking Chips.
  6. Bake for 25 mins, a toothpick inserted into the center
    should come out dry.
  7. Let cool for 10 mins, serve warm with vanilla ice cream!.
  8. For an extra sweet touch: add crumbled Russell Stover Sugar Free Peanut Butter Cups.

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Sugar Free No Bake Cookies

Kristy Harris @cavegrrl


Irresistible Sugar Free Chocolate Chips and Oat Cookies that don't require an oven.


picture of Sugar Free No Bake Cookies

yield: approx. 24 cookies.


INGREDIENTS


INSTRUCTIONS

  1. Put oats, optional almond butter, Russell Stover Sugar Free Semi-Sweet Chocolate Baking Chips & vanilla in a mixing bowl.
  2. Combine butter, milk and stevia in a saucepan and heat over medium high until boiling. Boil for 1 minute. Pour hot mix into the oatmeal mix & stir well.
  3. Drop spoonful of dough onto wax paper & let harden before eating. Freeze to harden faster.
  4. For an extra sweet touch dip the cookies in a chocolate coating. Microwave almond milk in a safe bowl for 30 seconds. Pour the chips into the warm almond milk and allow to chips to melt—approximately 1 minute. Stir until chips are melted completely. Dip the cookies in the mixture and allow to harden before serving..

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Sugar Free Cinnamon Spice Chocolate Chip Blonde Brownie Sundae

Michele Sweeney @epicureandelights


This Sugar Free sweet and spicy brownie is an ideal Sundae treat for the family. Be prepared for it to become a new fam fav.

picture of Cinnamon Spice Chocolate Chip Blonde Brownie Sundae

yield: approximately 9-12 servings.


INGREDIENTS

  • 2 cups flour
  • 1 tsp baking soda
  • 2 sticks butter
  • 1/2 cup Splenda Brown Sugar are other brown sugar alternative
  • 2 eggs
  • 1 1/2 cup Truvia Baking Blend or other white sugar alternative
  • 2 tsp LorAnn Cinnamon Spice Bakery Emulsion
  • 1 tsp vanilla
  • 8 oz bag of Russell Stover No Sugar Added Semi-Sweet Style Baking Chips

INSTRUCTIONS

  1. In a mixing bowl, cream the butter and sugars together. Add eggs, cinnamon spice emulsion and vanilla. Beat well.
  2. Sift the flour and baking soda together. Mix the flour mixture into the creamed mixture. Stir in chocolate chips.
  3. Spread into a greased 9x13 baking pan. Bake at 325 degrees for 25-30 minutes. Makes approximately 9-12 servings.

INGREDIENTS FOR HARD SHELL TOPPING


INSTRUCTIONS

  1. Melt chocolate. Stir in virgin coconut oil. Let cool and pour over ice cream.
  2. Cover and store at room temperature for up to one week.
  3. Makes approximately 6 servings depending on how much you put on your sundae!

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Chocolate Chip Zucchini Bread

Andrea Grange | @the_baking_dietitian


Rich spiced bread with a touch of sweet sugar free chocolate.


picture of Chocolate Chip Zucchini Bread

yield: 1 Loaf


INGREDIENTS

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 teaspoon cinnamon
  • 1/2 teaspoon fresh ground nutmeg
  • 1 egg
  • 1/2 cup vegetable oil
  • 1/4-1/2 cup skim milk
  • 1 cup sugar OR equivalent amount of desired sweetener
  • 2 teaspoon vanilla extract
  • 1 cup zucchini, shredded
  • 1 cup Russell Stover No Sugar Added Semi-Sweet Style Baking Chips

INSTRUCTIONS

  1. Preheat oven to 350 degrees F.
  2. Mix oil, egg, vanilla, milk, and sugar together.
  3. Add flour, baking powder, salt, baking soda, cinnamon and nutmeg and mix until just combined.
  4. Add in zucchini and chocolate chips and stir.
  5. Pour batter into a large, oiled loaf pan and bake in the oven for 50-60 minutes or until a toothpick comes out clean.
  6. Let cool and enjoy!

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Russell Stover No Sugar Added Chocolate Chip Cookies

The best Sugar Free Recipe for those of us who love and want our chocolate chip cookies but not all the sugar.

picture of Russell Stover No Sugar Added Chocolate Chip Cookies

yield: 28 - 36 Cookies


INGREDIENTS

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2/3 cup of brown sugar alternative for baking
  • 1/4 cup of granulated sugar alternative blend for baking
  • 2 large eggs
  • 1 tablespoon pure vanilla extract
  • 1 (8-ounce) package Russell Stover No Sugar Added Semi-Sweet Style Baking Chips
  • 2/3 cup chopped nuts, optional

INSTRUCTIONS

  1. Preheat oven to 375°F (190°C). Line a baking sheet with a silicone baking mat or parchment paper.
  2. In a small bowl, whisk together flour, baking soda and salt. Set aside.
  3. Using an electric mixer set at medium-high speed, beat together butter and sugars until creamy, about 2 minutes.
  4. Mix in eggs, one at a time, beating well after each addition.
  5. Beat in the vanilla.
  6. Beat in the flour mixture.
  7. Stir in chocolate baking chips and nuts (optional)
  8. Using a tablespoon, drop dough onto the prepared cookie sheets.
  9. Bake the cookies for 8 to 10 minutes.
  10. Remove the cookies from the oven and allow cookies to cool for 2 minutes. Move to wire rack to cool completely.

NOTE: The cookie dough can be made ahead and refrigerated for up to 3 days.

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Russell Stover No Sugar Added Double Chocolate Dream Cookies

All the goodness without the sugar. Russell Stover's Chocolate Chip Cookie recipe allows you to indulge and enjoy without the guilt.

picture of Russell Stover No Sugar Added Double Chocolate Dream Cookies

yield: 36 - 40 Cookies


INGREDIENTS

  • 2 1/4 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup of brown sugar alternative for baking
  • 6 tablespoons of granulated sugar alternative blend for baking
  • 2 large eggs
  • 2 tablespoons pure vanilla extract
  • 1 (8-ounce) package Russell Stover No Sugar Added Dark Chocolate Baking Chips
  • 2/3 cup chopped nuts, optional
  • 2 teaspoons instant espresso powder, optional

INSTRUCTIONS

  1. Preheat oven to 375°F (190°C). Line a baking sheet with a silicone baking mat or parchment paper.
  2. In a small bowl, whisk together flour, baking soda, cooca, salt and espresso powder*. Set aside.
  3. Using an electric mixer set at medium-high speed, beat together butter and sugars until creamy, about 2 minutes.
  4. Mix in eggs, one at a time, beating well after each addition.
  5. Beat in the vanilla.
  6. Stir in the flour mixture, blending just until moistened.
  7. Stir in chocolate baking chips and nuts (optional)
  8. Using a tablespoon, drop dough onto the prepared cookie sheets.
  9. Bake the cookies for 8 to 10 minutes.
  10. Remove the cookies from the oven and allow cookies to cool for 2 minutes. Move to wire rack to cool completely.

* To make a more intense flavored cookie, add 2 teaspoons instant espresso powder.

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Chocolate Mint Shake

Refresh with a quick dessert drink recipe that includes three simple ingredients.

pictures of Chocolate Mint Shake

yield: 1 glass


INGREDIENTS

  • 2 scoops of Vanilla Ice Cream
  • 5 Russell Stover Mint Candies (shaved)
  • 2-3 medium ice cubes
  • Green Food Coloring - (optional)

INSTRUCTIONS

  1. Fill blender ice cream, ice cubes, shaved chocolate and couple drops of food coloring (if desired)
  2. Blend on medium speed until smooth
  3. Adjust chocolate, ice, and food coloring to desired flavor and look
  4. Pour into glass and enjoy

Mints for Milk Shakes Shop Chocolate Mints



Chocolate Mint Melt Cookies

Chocolate Mint Melt Cookies are soft, chewy chocolate cookies topped with a variety of Russell Stover chocolate mint candies. This super easy recipe make them ideal for holiday entertaining, cookie exchanges, and office parties. These are so easy to make and yummy that we're sure they are actually a year-around chocolate cookie recipe fan favorite!

picture of Chocolate Mint Melt Cookies

yield: 24 - 28 Cookies
prep time: 45 MINUTES
total time: 1 Hour and 10 MINUTES

NOTE: The cookie dough can be made ahead and refrigerated for up to 3 days.

INGREDIENTS

  • 10 tbsp (140g) unsalted butter, room temperature
  • 1/2 cup (112g) brown sugar, lightly packed
  • 1/2 cup (104g) sugar, plus 3 tbls for rolling
  • 1 large egg
  • 1 tps vanilla extract
  • 1 1/4 cup (163g) all purpose flour
  • 1/2 cup (57g) unsweetened cocoa baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 28 pieces for Russell Stover Chocolates

    Choose from:


INSTRUCTIONS

  1. Preheat oven to 350°F (176°C). Line a baking sheet with a silicone baking mat or parchment paper.
  2. Combine flour, cocoa, baking soda and salt in a medium sized bowl. Set aside.
  3. Cream butter and sugars (minus the 3 tablespoons of sugar for rolling) together until light and fluffy, about 2-3 minutes.
  4. Mix in egg and vanilla extract.
  5. Add the dry ingredients and mix until well incorporated and thick.
  6. Roll one tablespoon sized balls of cookie dough. (NOTE: If you make larger balls of cookie dough, the cookies will spread more.)
  7. Put the 3 additional tablespoons of sugar into a small bowl and roll each ball of cookie dough in it, coating the ball fully, then place the cookie dough balls on the lined cookie sheet.
  8. Bake the cookies for 6-7 minutes.
  9. Remove the cookies from the oven and press an unwrapped Russell Stover Mint Chocolate Candy into the top center of each cookie. Allow cookies to cool for 2-3 minutes, the remove to cooling rack to cool completely.

FESTIVE SUGGESTION: Add variety by using more than one mint flavor.

Chocolate Mints for Cookies Shop Mint Chocolates