Need a dessert that goes the distance? Whether you're planning a picnic or hitting the road, we've packed up some recipes for portable sweets. Check out these make-ahead treats that won't get ruined after a few hours in your backpack or beach bag.
Outrageous Chocolate Cookies
The name says it all. These rich cookies are the perfect combination of crisp-on-the-outside and chewy-on-the-inside. Just make them -- you won't regret it.
8 ounces semisweet chocolate, roughly chopped
4 tablespoons unsalted butter
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup packed light-brown sugar
1 teaspoon pure vanilla extract
1 package (12 ounces) semisweet chocolate chunks
1. Preheat the oven to 350 degrees. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring between each, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt.
2. In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks.
3. Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on baking sheets 10 minutes; transfer to a wire rack to cool completely.
Hosting an afternoon tea? Serve these surprisingly light biscotti to add a touch of international elegance. These could also make for a lovely take-home treat for any visiting guests (your home will feel like a 5-Star hotel!).
2 1/4 cups all-purpose flour, plus more for work surface
3/4 cup sugar
3/4 cup shelled unsalted pistachios
3/4 cup golden raisins
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3 large eggs
1 teaspoon vanilla extract
1. Preheat oven to 350 degrees. In a medium bowl, mix flour, sugar, pistachios, raisins, baking powder, and salt. In a small bowl, whisk together eggs and vanilla; add to flour mixture, and mix until combined (dough will be stiff; use hands if necessary to incorporate flour). Divide dough in half.
2. On a lightly floured work surface, roll each dough half into a 12-inch log; transfer logs to a baking sheet, and gently press to a 7/8-inch thickness. Bake until risen and firm, 15 to 20 minutes. Cool completely on baking sheet, about 30 minutes.
3. Reduce oven temperature to 300 degrees. On a cutting board, use a serrated knife to slice logs into 1/2-inch-thick slices. Lay slices in a single layer on baking sheet; bake until dry and just starting to brown, 15 to 20 minutes. Transfer to a rack to cool completely.
Crunchy Chocolate Treats
Who wouldn't want bite-sized chocolaty and marshmallowy treats? Surprise your guests with these but don't tell the big secret -- they take just 30 minutes to make!
4 tablespoons butter, cut into pieces
1 bag (10 ounces) mini marshmallows
8 ounces semisweet chocolate, finely chopped
6 cups rice cereal
3/4 cup peanut-butter chips
1. In a large, deep saucepan, melt butter over low heat, about 4 minutes. Add mini marshmallows and cook, stirring, until melted, 6 to 8 minutes.
2. Add chocolate and cook, stirring, until melted, 2 to 4 minutes. Remove from heat. Quickly fold in rice cereal and peanut-butter chips until evenly distributed.
3. Coat a 1/4-cup dry measuring cup with nonstick cooking spray; scoop mixture onto waxed paper, forming clusters. Let set, about 10 minutes.
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