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DARK CHOCOLATE BBQ SAUCES
All Natural
Donya Marie’s Dark Chocolate BBQ Sauces will
become your all time favorite sauces to not only
BBQ with but to use as a dipping sauce for your
favorite meats.
All natural, MSG free, no preservatives or artificial
colors added. These BBQ sauces are great on
chicken, beef, pork, lamb, rabbit, fish, venison, elk,
bear, wild foul!
Dark Chocolate Original BBQ Sauce for the
palate that does not like to venture out with too
many seasonings.
Ingredients: Tomato concentrate, vinegar, cocoa,
corn syrup, canola oil, onion, garlic, slat, paprika,
black pepper, prepared mustard, sugar, lemon
juice, and xanthan gum.
Dark Chocolate Sassy Fiesta BBQ Sauce for
the palate that likes a tangier and sassier finish.
Ingredients: Tomato concentrate, vinegar, cocoa,
corn syrup, canola oil, onion, garlic, salt, paprika,
cayenne pepper, prepared mustard, sugar, lemon
juice, Donya Marie's signature blend of spices,
and xanthan gum.
$7.95 bottle or 6 for $42
RECIPES
BBQ MEAT (Grill or Oven cooked)
Place your cut of chicken, beef, pork or fish, in a zip lock bag or plastic wrap. Pour a generous amount of Donya Marie’s BBQ
flavor. Cook using your desired method of cooking.
Dark Chocolate BBQ Meatballs
Keep it simple and quick this holiday season! This appetizer takes minutes to prepare and your guests will ask for more.
1 to 1.5 pounds cocktail meatballs
1 bottle Donya Marie’s Beyond Chocolate BBQ Sauce (Sassy Fiesta or Original)
Preheat oven according to package instructions. Place meatballs in crock pot insert, cover with foil and cook in oven as
directed on package of meatballs.
Once meatballs are warm (140-degree internal temperature), place crock insert into crock pot and turn to warm. Pour on
sauce and stir to cover meatballs. Serve alone or on mini buns with shredded cheese and caramelized onions.
BBQ Salad
Romaine Lettuce
Tomatoes
Grated carrots
Cucumber or zucchini
Toss above ingredients together. Mix in Donya Marie's BBQ Sauce prior to serving. Serve immediately.
SHRIMP WRAPPED IN BACON
10 bacon strips
20 large fresh cilantro leaves (may substitute with basil leaves)
20 uncooked medium shrimp, peeled and de-veined
¼ cup Donya Maries Dark Chocolate BBQ Sauce (Original or Sassy)
¼ cup finely crumbled goat cheese
Cut each bacon strip in half widthwise; set aside. Place chopped cilantro on strip of bacon, (or wrap basil leaf around each
shrimp) wrap a piece of bacon around each shrimp, secure with wooden toothpicks.
Place in a foil-lined 15-in. x 10-in. x 2-in. baking pan. Bake at 375 degrees for 14-16 minutes or until bacon is crisp.
Brush with BBQ sauce; sprinkle with cheese. Bake 2-4 minutes longer or until heated through.
DARK CHOCOLATE BBQ SUCCATASH
1 tablespoon extra-virgin or vegetable oil, 1 turn of the pan
1/2 red onion, chopped
1 red bell pepper, seeded and chopped
1 (12-ounce) jar Donya Marie’s Dark Chocolate Black Bean & Corn Salsa
Salt and pepper
1/4 cup Donya Marie’s Dark Chocolate BBQ Sauce (original or sassy fiesta)
2 tablespoons chopped chives, parsley or cilantro leaves, for garnish
Heat a medium skillet over medium high heat. Add onions and peppers and saute 5 minutes. Add beans and corn and
season with salt and pepper. When corn heats through, add barbecue sauce. Stir to combine and serve succotash with
chopped chives, parsley or cilantro to garnish.
BBQ MEAT (Grill or Oven cooked)
Place your cut of chicken, beef, pork or fish, in a zip lock bag or plastic wrap. Pour a generous amount of Donya Marie’s BBQ
flavor. Cook using your desired method of cooking.
Dark Chocolate BBQ Meatballs
Keep it simple and quick this holiday season! This appetizer takes minutes to prepare and your guests will ask for more.
1 to 1.5 pounds cocktail meatballs
1 bottle Donya Marie’s Beyond Chocolate BBQ Sauce (Sassy Fiesta or Original)
Preheat oven according to package instructions. Place meatballs in crock pot insert, cover with foil and cook in oven as
directed on package of meatballs.
Once meatballs are warm (140-degree internal temperature), place crock insert into crock pot and turn to warm. Pour on
sauce and stir to cover meatballs. Serve alone or on mini buns with shredded cheese and caramelized onions.
BBQ Salad
Romaine Lettuce
Tomatoes
Grated carrots
Cucumber or zucchini
Toss above ingredients together. Mix in Donya Marie's BBQ Sauce prior to serving. Serve immediately.
SHRIMP WRAPPED IN BACON
10 bacon strips
20 large fresh cilantro leaves (may substitute with basil leaves)
20 uncooked medium shrimp, peeled and de-veined
¼ cup Donya Maries Dark Chocolate BBQ Sauce (Original or Sassy)
¼ cup finely crumbled goat cheese
Cut each bacon strip in half widthwise; set aside. Place chopped cilantro on strip of bacon, (or wrap basil leaf around each
shrimp) wrap a piece of bacon around each shrimp, secure with wooden toothpicks.
Place in a foil-lined 15-in. x 10-in. x 2-in. baking pan. Bake at 375 degrees for 14-16 minutes or until bacon is crisp.
Brush with BBQ sauce; sprinkle with cheese. Bake 2-4 minutes longer or until heated through.
DARK CHOCOLATE BBQ SUCCATASH
1 tablespoon extra-virgin or vegetable oil, 1 turn of the pan
1/2 red onion, chopped
1 red bell pepper, seeded and chopped
1 (12-ounce) jar Donya Marie’s Dark Chocolate Black Bean & Corn Salsa
Salt and pepper
1/4 cup Donya Marie’s Dark Chocolate BBQ Sauce (original or sassy fiesta)
2 tablespoons chopped chives, parsley or cilantro leaves, for garnish
Heat a medium skillet over medium high heat. Add onions and peppers and saute 5 minutes. Add beans and corn and
season with salt and pepper. When corn heats through, add barbecue sauce. Stir to combine and serve succotash with
chopped chives, parsley or cilantro to garnish.