Best Treasure Chest Recipes

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TREASURE CHEST CAKE



Treasure Chest Cake image

Brimming with candy coins and jewelry, this rich cake is a clever addition to a pirate-themed party.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h20m

Yield 15

Number Of Ingredients 11

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
1 cup water
Vegetable oil and eggs called for on cake mix box
Tray, 24x20 inches, covered with wrapping paper and plastic food wrap or foil
Yellow and orange paste food colors
1 container Betty Crocker™ Rich & Creamy creamy white frosting
Red pull-and-peel licorice
Gold foil-covered chocolate coins
Candy necklaces
Round hard candies
Gummy ring, halved

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. Make and bake cake mix as directed on box for 13x9-inch pan--except use 1 cup water, the oil and eggs. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
  • From center of cake, cut one 3-inch crosswise strip (see diagram). Cut the strip diagonally in half to make two 9-inch triangular wedges. (Discard 1 cake wedge or reserve for another use.)
  • On tray, place a 9x5-inch cake piece. Stir food colors into frosting to make golden yellow. Spread 1 tablespoon of frosting on 1 edge of triangular wedge of cake. Attach wedge, frosting side down, to 9x5-inch cake piece on tray, placing wedge along top edge of larger cake piece. Freeze all cake pieces 1 hour.
  • Spread 1 tablespoon of frosting on top edge of triangular wedge of cake. Attach remaining 9x5-inch cake piece to cake wedge to look like partially opened treasure chest. To seal crumbs, frost cake with a thin layer of frosting. Refrigerate or freeze 30 to 60 minutes to set frosting. Spread remaining frosting evenly over entire cake. Pull fork through frosting to look like wood grain.
  • Use pull-and-peel licorice to make handles and straps. Fill chest with chocolate coins, candy necklaces, and other hard candies. Add gummy ring half for clasp. Store loosely covered.

Nutrition Facts : Calories 400, Carbohydrate 43 g, Cholesterol 40 mg, Fat 5, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving (Cake and Frosting Only), Sodium 330 mg, Sugar 29 g, TransFat 2 g

TREASURE CHEST BIRTHDAY CAKE



Treasure Chest Birthday Cake image

Swashbucklers of all ages were eager to seize a chocolaty piece of this birthday cake, although some guests thought it was too cute to cut! Folks were impressed with this edible pirate's treasure chest and loved the rich chocolate icing. -Sharon Hanson, Franklin, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 24 servings.

Number Of Ingredients 10

2 packages chocolate cake mix (regular size)
1-1/3 cups butter, softened
8 ounces unsweetened chocolate, melted and cooled
6 teaspoons vanilla extract
7-1/2 to 8 cups confectioners' sugar
1/3 to 1/2 cup milk
5 wooden skewers (three 4 inches, two 7-1/2 inches)
Foil-covered heavy corrugated cardboard (12 inches x 7-1/2 inches)
Candy necklaces, foil-covered chocolate coins, candy rings or candies of your choice
2 pieces berry tie-dye Fruit Roll-Ups

Steps:

  • In two batches, prepare and bake cakes according to package directions, using two greased and floured 13-in. x 9-in. baking pans. Cool for 10 minutes; remove from pans to cool on wire racks., In a large bowl, beat butter until fluffy; beat in the chocolate, vanilla, confectioners' sugar and enough milk to achieve spreading consistency. Center one cake on a 16-in. x 12-in. covered board; frost top. Top with remaining cake; frost top and sides of cake. With a metal spatula, smooth frosting to resemble boards., For chest lid, insert 4-in. skewers equally spaced into one long side of corrugated cardboard lid. Frost top of lid. Cut a small hole in the corner of a pastry or plastic bag; insert star tip #21. Pipe a shell border on edges of lid and for handles on side of chest., Place one 7-1/2-in. skewer on each side of cake top, about 3-1/2 in. from back of chest. Position lid over cake; gently insert short skewers into cake about 1 in. from back of chest. Rest lid on long skewers., Arrange candy in chest. Cut a small keyhole from a Fruit Roll-Up; center on front of cake. Position strips of Fruit Roll-Ups on front and back of chest.

Nutrition Facts : Calories 539 calories, Fat 24g fat (11g saturated fat), Cholesterol 74mg cholesterol, Sodium 424mg sodium, Carbohydrate 77g carbohydrate (57g sugars, Fiber 3g fiber), Protein 5g protein.

TREASURE CHEST BARS



Treasure Chest Bars image

A co-worker gave me this recipe about 28 years ago. I think she found it in a magazine around the holidays. My kids like having them on the Christmas Cookie Tray. It wouldn't be Christmas without them for my oldest. (The other kids have their favorites.) This is a bar cookie with cherries, nuts and chocolate chips

Provided by MrsC7606

Categories     Bar Cookie

Time 40m

Yield 36 bars

Number Of Ingredients 17

1/2 cup butter, room temperature
1/2 cup sugar
1/2 cup brown sugar
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1 teaspoon vanilla
2 eggs
6 ounces chocolate chips (I like semisweet.)
1 cup maraschino cherry, drained and chopped
1 cup chopped nuts (I like walnuts or pecans.)
2 cups powdered sugar
2 tablespoons soft butter
2 -3 tablespoons milk
1/2 teaspoon vanilla
1/2 unsweetened chocolate square

Steps:

  • Preheat oven 350 Grease and flour 15x10x1" jelly roll pan.
  • Cream butter, white sugar and brown sugar.
  • Add flour, baking powder, salt, milk, vanilla and eggs.
  • Blend at medium speed until smooth.
  • Stir in cherries, chocolate chips and nuts.
  • Spread in pan.
  • Bake 25-30 minutes until lightly browned.
  • Icing: combine powdered sugar, butter, milk and vanilla.
  • Spread on warm bars.
  • Drizzle 1/2 square melted unsweetened chocolate over bars.
  • Cool and cut.

Nutrition Facts : Calories 157.5, Fat 7.3, SaturatedFat 3.5, Cholesterol 21.1, Sodium 104.4, Carbohydrate 22.1, Fiber 0.9, Sugar 15.1, Protein 2.2

TREASURE CHEST CAKE



Treasure Chest Cake image

A fruity spice cake that has been in our family for years. The frosting is really tasty.

Provided by Rebecca

Categories     Desserts     Cakes     Spice Cake Recipes

Yield 12

Number Of Ingredients 18

1 large orange
1 cup raisins
1 cup walnuts
½ cup shortening
1 cup white sugar
1 cup buttermilk
1 egg
2 cups all-purpose flour
¾ teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
¼ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground allspice
4 tablespoons heavy whipping cream
1 teaspoon vanilla extract
3 cups confectioners' sugar
1 tablespoon orange zest

Steps:

  • Squeeze the juice from the orange, and then remove the white from the peel. Place the peel, nuts and raisins in a food processor, and grind coarsely. Add the orange juice to the nut mixture.
  • Cream the shortening and sugar together until light and fluffy. Beat the egg, and add it to the creamed mixture.
  • Sift together the flour, soda, baking powder, and spices. Add the flour mixture alternately with the buttermilk to the creamed mixture. Stir in 3/4 of the nut mixture, and reserve the rest for the icing.
  • Pour batter into a greased and floured 10 inch square pan. Bake at 350 degrees F (175 degrees C) for about 1 hour. Cool.
  • To Make Frosting: Blend the cream and vanilla with the confectioners' sugar in a small mixing bowl. Add the remaining nut mixture and the grated orange rind. Frost the cooled cake with this icing.

Nutrition Facts : Calories 463.7 calories, Carbohydrate 76.5 g, Cholesterol 23.1 mg, Fat 16.7 g, Fiber 2 g, Protein 5.3 g, SaturatedFat 4.1 g, Sodium 199.3 mg, Sugar 55.9 g

TREASURE CHEST



Treasure Chest image

To create this, our crafty kitchen crew started with Almena's temptingly tasty bar cookie recipe to make the treasure chest. Next, our cooks cut up an oatmeal container to form a curved lid, lined it with aluminum foil and frosted it before attaching it to the chest. For the crowning touch, they filled the top of the solid chest with "treasure"-in the form of candy coins and lollipop rings. Serve a Treasure Chest yourself and see if you don't see lots of "jolly Roger" faces.-Almena Hoke, Spring Grove, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8-10 servings.

Number Of Ingredients 18

2/3 cup shortening
2 cups packed brown sugar
3 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped hickory nuts or walnuts
1 cup semisweet chocolate chips
1 can (16 ounces) chocolate frosting
1 empty Quaker Oats container (42 ounces)
Aluminum foil
8 pieces black licorice (8 inches each)
Jelly beans
3 red Lifesavers
Foil-covered chocolate coins
Lollipop rings, optional
Additional brown sugar

Steps:

  • In a bowl, cream shortening and brown sugar. Beat in eggs and vanilla. Combine flour, baking powder and salt; add to the batter and mix well. Stir in nuts and chocolate chips. Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until golden brown. Cool on a wire rack. With a sharp knife, cut into four 7-1/2x5-in. pieces. Center one piece on a 15-in.-square covered board; frost the top. Repeat layers twice. Top with the last piece., Cut ends from the oatmeal container and discard; cut remaining portion into a 7-1/2-in. piece. Cut in half lengthwise to form lid (discard remaining pieces). Cover lid with foil. Frost to within 1 in of one long side. Carefully insert the unfrosted edge between second and third layers of chest. Frost top and sides of chest., Cut two licorice pieces into 7-1/2-in. lengths and two into 5-in. lengths; place horizontally around top edges of chest. From the remaining licorice, cut six 2-3/4-in. pieces and six 1/2-in. pieces. Press one 2-3/4-in. piece onto each corner and two vertically on the front of the chest., For handles, center a Lifesaver on the front and each side of chest; press two 1/2-in. licorice pieces on either side of Lifesavers. Press three jelly beans on either side of front chest handle between licorice pieces (see photo). Fill the top of the chest with chocolate coins, remaining jelly beans and lollipop rings if desired. Sprinkle brown sugar around chest for sand., To serve, remove and discard lid. Divide candy among plates. Cut treasure chest with a sharp knife and place on plates.

Nutrition Facts :

CRÈME DE BRIE TREASURE CHEST



CRÈME DE BRIE TREASURE CHEST image

Categories     Cheese

Yield 6 People

Number Of Ingredients 11

1 pkg. Puff pastry sheets
1 Egg for egg wash
1 pkg Alouette® Crème de Brie
2 tbsp. Vegetable oil
4 oz. Shrimp peeled and deveined
4 oz. Bay scallops
2 oz. Baby carrots
2 oz Pearl onions
2 oz. Brandy
2-4 oz. Milk or cream
2 Scallions ¼ inch cut

Steps:

  • Preheat oven to 425°F. Place 1 sheet of puff pastry on a flat surface and brush the top of the entire sheet with egg wash. Place remaining sheet directly on top and roll lightly with a rolling pin to assure adherence to the bottom sheet. Divide the sheet into 6 or 8 rectangles. Score each rectangle with a knife inside the edge about ½ inch to create a lid. Bake for 8-10 minutes until golden brown and completely risen. Let cool to room temperature. Carefully remove scored section for lid and remove any excess puff pastry for the interior to form hollow cavity. Set aside. In a large sauté pan heat oil over medium high heat. Sauté scallops and shrimp for 1 minute. Add vegetables and deglaze with Brandy. Reduce heat. Add Alouette® Crème de Brie and milk or cream and bring to a simmer. Place 1 puff pastry chest in the center of a plate and spoon in seafood mixture. Garnish with cut scallions and top with puff pastry lid. Serve immediately.

TREASURE CHEST CHICKEN BREASTS



Treasure Chest Chicken Breasts image

No booty here... all breasts! This island gem's treasure is the bounty of roasted vegetables and fruit that accompany the Caribbean soaked chicken. A simple and delicious one-dish meal with little clean up!

Provided by NcMysteryShopper

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 22

2 sweet potatoes, peeled and cut into 1 - 1 1/2-inch chunks
2 cups butternut squash, peeled and cut into 3/4-inch dice
2 plantains, cut into 2 chunks
1 onion, quartered
2 medium red bell peppers, cut into 1 pieces
1 medium yellow bell pepper, cut into 1 pieces
3 lbs chicken breasts (bone-in) or 4 boneless skinless chicken breasts
1 medium onion, finely chopped
3 scallions, including green tops chopped
1 teaspoon ginger, grated
5 -6 garlic cloves, chopped
1 teaspoon ground allspice
1 1/2 teaspoons dried thyme
1/2 scotch bonnet peppers, chopped (you like a little zip) or 1 teaspoon cayenne (you have children)
1/2 teaspoon fresh ground black pepper
1 teaspoon salt
1 teaspoon grated nutmeg
2 tablespoons brown sugar
2 tablespoons vinegar (balsamic)
1/4 cup vegetable oil or 1/4 cup olive oil
1 small orange, juice of
1 lime, juice of

Steps:

  • Preheat the oven to 400 degrees.
  • Mix all marinade ingredients in a large zip lock or large container with lid.
  • Make 3 or 4 deep slashes in each chicken breast.
  • Add all the remaining ingredients (the veggies, fruit and chicken) to the container with marinade and toss to coat evenly. Put contents into large baking pan reserving as much of the marinade as possible and arrange the chicken so that is on top. Rub the remaining marinade all over the chicken and into the slashes.
  • Place in oven on an upper rack. After 40 minutes for bone-in chicken and 30 minutes for boneless chicken check to see if the chicken is no longer pink. If your vegetables are cut into larger chunks make sure they do not need additional cooking time at this point. If so, remove chicken and keep warm and return veggies to the oven.
  • For a crisp skin turn broiler on for 5 minutes before removing from oven.

Nutrition Facts : Calories 1017.9, Fat 46.4, SaturatedFat 11.2, Cholesterol 217.9, Sodium 849.3, Carbohydrate 77.4, Fiber 9.9, Sugar 32.8, Protein 76.6

TREASURE CHEST CAKE



Treasure Chest Cake image

Make and share this Treasure Chest Cake recipe from Food.com.

Provided by ArtWork

Categories     Dessert

Time 30m

Yield 1 cake, 6 serving(s)

Number Of Ingredients 5

1 (12 ounce) poundcake
1 container Cool Whip, thawed
assorted decorative candies, for jewels (m&ms, candy necklace, hard candys etc.)
1 pretzel stick, cut into thirds
2 twisted pretzels

Steps:

  • cut 1/2 inch slice off top of cake set aside.
  • Hollow out center of cake leaving 1/2 in.
  • shell on bottom and sides.
  • Spoon 1 cup of the whipped topping into cake shell.
  • Frost sides with 1 1/2 cups whipped toping.
  • Refrigerate Just before serving, place assorted jewels over whipped topping in the cake shell.
  • Angle reserved cake slice over jewels using pretzel rod pieces in each side, to resemble open chest lid.
  • Frost slice with remaining whipped topping.
  • Decorate cake with candies.
  • Add pretzels for handles.

Nutrition Facts : Calories 221.7, Fat 11.4, SaturatedFat 6.6, Cholesterol 126.3, Sodium 227.4, Carbohydrate 27.9, Fiber 0.3, Protein 3.1

MERINGUE TREASURE CHEST



Meringue Treasure Chest image

This delicious recipe for a meringue treasure chest is courtesy of Countess Cristina De Vogue.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 9

6 large egg whites
Pinch of salt
Pinch of vanilla powder
1 teaspoon lemon juice
1 1/2 cups sugar
1/3 cup semisweet chocolate, chopped
1 cup heavy cream
3 tablespoons confectioners' sugar
1 teaspoon pure vanilla extract

Steps:

  • Preheat oven to 250 degrees. Line a baking sheet with parchment paper. Trace a 9-inch circle on parchment paper and turn over; set aside.
  • Beat egg whites in the bowl of an electric mixer fitted with the whisk attachment until foamy. Add salt, vanilla powder, and lemon juice; beat to combine. With the mixer running, gradually add sugar; beat until stiff peaks form and sugar has dissolved. Using a rubber spatula, transfer egg whites to circle traced on parchment, mounding in the center.
  • Transfer to oven and bake for 1 1/4 hours. Turn off oven heat and let meringue cool completely in oven.
  • Place chocolate and 2 tablespoons water in a small microwave-safe bowl. Microwave until melted. In the bowl of an electric mixer fitted with the whisk attachment beat together heavy cream and confectioners' sugar until soft peaks form. Whisk in vanilla. Gently fold chocolate mixture into whipped cream.
  • Remove meringue from oven and, using a serrated knife, cut in half horizontally and remove top portion; set aside. Mound whipped cream in the bottom half and top with remaining half. Serve immediately.

HIDDEN TREASURE CHEST CAKE



Hidden Treasure Chest Cake image

Ahoy there, matey! If you've got little pirates at home, this Hidden Treasure Chest Cake is a must-try.

Provided by My Food and Family

Categories     Recipes

Time 30m

Yield 10 servings

Number Of Ingredients 10

1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, chopped
1/2 cup whipping cream
1 pkg. (12 oz.) prepared pound cake
1/2 cup powdered sugar
34 yellow candy-coated chocolate pieces
1 candy necklace
1 candy bracelet
10 foil-wrapped chocolate coin s
2 pieces red string licorice (6 inches each)
10 vanilla wafers, crushed

Steps:

  • Microwave chocolate and cream in large microwaveable bowl on MEDIUM (50%) 2 to 3 min. or until chocolate is completely melted and mixture is well blended, stirring after 1-1/2 min. Cool slightly. Gradually add powdered sugar, beating with electric mixer on high speed until mixture is well blended and of desired spreading consistency.
  • Use a serrated knife to cut off top one third of cake. Set top aside. Place bottom of cake on large serving platter; spread with chocolate frosting. Scatter candies and some of the coins around cake as desired. Replace top of cake; spread with the remaining chocolate frosting to resemble a treasure chest.
  • Decorate top of chest with string licorice and some of the remaining candies. Sprinkle wafer crumbs onto platter to resemble sand. Arrange any remaining coins and candy in "sand." Store in refrigerator.

Nutrition Facts : Calories 320, Fat 17 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 95 mg, Sodium 160 mg, Carbohydrate 40 g, Fiber 1 g, Sugar 31 g, Protein 4 g

TREASURE CHEST BARS



Treasure Chest Bars image

Number Of Ingredients 18

BARS
2 cups all-purpose flour
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 1/2 teaspoons baking powder
dash salt
1/2 cup margarine or butter, softened
3/4 cup milk
1 teaspoon vanilla extract
2 eggs
3 bars (1.45-oz) milk chocolate candy, cut into small pieces
1 cup maraschino cherry, drained, halved
1 cup coarsely chopped mixed nuts
ICING
1/4 cup butter
2 cups powdered sugar
1/2 teaspoon vanilla extract
2 to 3 tablespoons milk

Steps:

  • Heat oven to 350°F. Grease and flour 15 x 10 x 1-inch baking pan. In large bowl, combine all bar ingredients except chocolate, cherries and nuts. Blend at medium speed until smooth, about 2 minutes. By hand, stir in chocolate, cherries and nuts spread in greased and floured pan. Bake at 350°F. for 25 to 30 minutes or until light golden brown.In small heavy saucepan over medium heat, brown butter until light golden brown, stirring constantly. Remove from heat. Stir in powdered sugar and 1/2 teaspoon vanilla. Add 2 to 3 tablespoons milk blend until smooth and of desired spreading consistency. Spread over warm bars. Cool completely.HIGH ALTITUDE - Above 3,500 feet: No change.Nutrition Per Serving (1 bar): Calories 120 Protein 2g Carbohydrate 15g Fat 6g Sodium 55mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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