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🐢🍫 Poke Turtle Brownies

 🐢🍫 Poke Turtle Brownies Here’s a mouthwatering recipe for Poke Turtle Brownies — rich, fudgy brownies with caramel soaked into every bite, topped with crunchy pecans, more caramel, and a luscious chocolate drizzle. It's like turtle candy meets molten brownie heaven. 🐢🍫 Poke Turtle Brownies 🍽 Servings: 12–16 ⏱ Time: 20 min prep + 30–35 min bake + cooling 🧑‍🍳 Difficulty: Easy 🔹 Ingredients Brownie Base: 1 box brownie mix (plus eggs, oil, water as directed) or use your favorite homemade brownie recipe 1 tsp vanilla extract (optional, for boxed mix enhancement) Poke Filling: 1/2 cup thick caramel sauce (homemade or store-bought) 1/4 cup sweetened condensed milk (optional for extra gooey texture) Toppings: 1/2 cup chopped pecans (toasted for more flavor) 1/4 cup caramel sauce (for drizzling) 1/4 cup chocolate sauce or melted chocolate (for drizzling) Optional: flaky sea salt for balance 🔹 Instructions 1. Bake the Brownies: Prehe...
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Chocolate Covered Strawberry Ice Cream Cake

 Chocolate Covered Strawberry Ice Cream Cake


Here’s a decadent Chocolate Covered Strawberry Ice Cream Cake recipe that combines rich chocolate, sweet strawberries, and creamy ice cream into one show-stopping dessert:

🍓 Chocolate Covered Strawberry Ice Cream Cake

🍰 Ingredients:

For the Crust:

  • 20 chocolate sandwich cookies (like Oreos), crushed

  • 4 tbsp unsalted butter, melted

For the Ice Cream Layers:

  • 1½ quarts strawberry ice cream, slightly softened

  • 1½ quarts vanilla or chocolate ice cream, slightly softened

For the Chocolate Shell Topping:

  • 1½ cups semi-sweet chocolate chips

  • ¼ cup coconut oil (refined for no coconut flavor)

For the Strawberry Layer:

  • 1½ cups fresh strawberries, hulled and sliced

  • 2 tbsp sugar (optional, if berries are tart)

  • 1 tsp lemon juice

For Garnish (optional but encouraged):

  • Chocolate-dipped strawberries

  • Whipped cream

  • Chocolate shavings or sprinkles

🧁 Instructions:

1. Make the Crust

  1. Combine crushed cookies and melted butter in a bowl.

  2. Press firmly into the bottom of a 9-inch springform pan.

  3. Freeze for 10–15 minutes to set.

2. Prepare the Strawberry Layer

  1. Toss sliced strawberries with sugar and lemon juice.

  2. Let sit for 10 minutes to macerate. Then, drain any excess liquid.

3. Layer the Ice Cream

  1. Spread softened strawberry ice cream over the cookie crust. Smooth it out with a spatula.

  2. Distribute the macerated strawberries evenly on top of the strawberry layer.

  3. Freeze for 30–45 minutes or until firm.

  4. Spread softened vanilla or chocolate ice cream over the strawberry layer. Smooth the top.

  5. Freeze for at least 2–3 hours (or overnight) until completely solid.

4. Make the Chocolate Shell

  1. In a microwave-safe bowl, melt chocolate chips and coconut oil in 30-second intervals, stirring until smooth.

  2. Let it cool slightly (it should still be pourable but not hot).

5. Add the Chocolate Topping

  1. Pour the chocolate shell over the top of the frozen cake.

  2. Tilt and rotate the pan to evenly coat. It will harden quickly.

  3. Freeze again for at least 20 minutes.

6. Decorate and Serve

  1. Run a warm knife around the edge of the springform pan before releasing.

  2. Garnish with chocolate-dipped strawberries, whipped cream, or sprinkles.

  3. Slice with a hot knife for clean cuts.

🍽 Tips:

  • Use a serrated knife dipped in hot water for the cleanest slices.

  • Swap strawberry ice cream for raspberry or cherry for a twist.

  • Make mini versions in cupcake tins with liners for personal treats.

Let me know if you want a no-bake version or need to make it gluten-free!

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