Homemade Ho Hos

homemade Ho Hos

Homemade Ho Hos

Yields:  12 pcs



1 cup milk chocolate chips
1 cup dark chocolate or semi-sweet chips
½ cup butter (1 stick)
¾ cup brown sugar
¾ cup white sugar
4 eggs
2 teaspoons vanilla extract
1 cup flour
½ teaspoon salt

Cream Filling
4 tablespoons butter, at room temperature
1 cup powdered sugar
2 teaspoons vanilla extract
3 tablespoons heavy cream
1 cup marshmallow creme

Chocolate ganache:
6 ounces semi-sweet or dark chocolate
1 tablespoon heavy cream

homemade Ho Hos2



  • Preheat the oven to 350°. Line  a 9×13 inch pan with aluminum foil or parchment paper sprayed with nonstick spay. Set aside.
  • Melt the chocolate and butter in a medium saucepan over medium-low heat until they’re combined.
  • Remove from heat and whisk in the two sugars.
  • Pour mixture into a larger bowl. Add the eggs one at a time and whisk until combined. Add the vanilla.
  • Stir in the flour and salt and whisk until it’s all combined.
  • Pour into the prepared pan and bake for 35-40 minutes until the center is set and a toothpick inserted two inches from the edge comes out clean. Let the brownies cool completely.

Cream filling:

  • Beat the butter and sugar together until creamy and light. Beat in the vanilla extract and heavy cream until combined. Fold in the marshmallow creme.
  • Pull the tinfoil or parchment paper out of the pan and slice the brownies into 12 pieces. Place one piece between two pieces of wax paper and roll out to 1/4 inch thickness. Remove one side of the wax paper to make sure the brownie did stick. Place it back and remove the other side. This will ensure the brownie doesn’t crack when you roll it up.
  • Working one at time, trim the uneven ends with a cookie cutter. You don’t have to do this, but I personally liked how evenly they rolled up this way. Spread 1-2 tablespoons of the cream filling on the top (cracked looking) side of the rolled out brownie. Slowly, and using the waxed paper to help you, roll the brownie. Place seam side down on a cookie sheet topped with wax paper. Continue until all brownies are rolled up.


  • Melt the chocolate and heavy cream in the microwave in 30 second increments stirring in between.
  • Place the roll ups on a cooling rack and pour the ganache over each roll up until they’re fully covered. Place in the refrigerator and cool for 1 hour up to 1 week. Serve whole, cut in half, sliced into ½ inch bite-size pieces, 3 at a time, 12 at a time. The options are limitless.

source:  sprinkledsideup


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