Chocolate Recipes

Bake cake as directed in 9x13-inch baking pan.
Take the handle of a wooden spoon and poke holes
all over the cake while it's still warm. Pour condensed
milk over warm cake, then repeat with caramel topping.
Refrigerate for 6 hours. Frost cake with whipped topping
and sprinkle with crushed candy bars. Serve immediately.

Caramel Topping:
25 caramels
1/4 cup butter
2 tablespoons milk

Heat oven to 350 degrees. Line 9-inch square baking
pan with foil; grease and flour foil. In medium saucepan,
place sugar, butter and water; cook over low heat,
stirring constantly, until mixture boils. Remove from
heat; immediately add 1 cup chocolate chips, stirring
until melted. Beat in eggs and vanilla until well
blended. Stir together flour, baking soda and salt;
stir into chocolate mixture. Spread into prepared pan.
Bake 15 to 20 minutes or until brownies begin to pull
away from sides of pan. Remove from oven; immediately
and carefully spread Caramel Topping over top of brownie.
Sprinkle remaining 1 cup chocolate chips and pecans
over topping. Cool completely in pan on wire rack,
being careful not to disturb chips while soft. Cut into 16 bars.

CARAMEL TOPPING: Remove wrappers from caramels. In medium
microwave-safe bowl, place butter, caramels and milk.
Microwave at HIGH for 1 minute; stir. Microwave additional
1 to 2 minutes, stirring every 30 seconds, or until caramels
are melted and mixture is smooth when stirred. Use immediately.

In a small saucepan over low heat, melt caramels
with 1/3 cup milk. Meanwhile, in a mixing bowl,
cream butter. Add cake mix and remaining milk;
mix well. Pour half of the batter into a greased 9 X 13
inch baking pan. Bake at 350 degrees for 6 minutes;
sprinkle chocolate chips over batter. Gently spread
caramel mixture over chips. Spread remaining batter
evenly over caramel layer. Return to the oven for 15 minutes.

Cut cookie dough in half. For crust, press half the
dough onto the bottom of a greased 8-inch square
baking pan. In a mixing bowl, beat cream cheese, sugar
and egg until smooth. Spread over crust. Crumble
remaining dough over top. Bake at 350 degrees for
35 to 40 minutes or until a toothpick inserted near the
center comes out clean. Cool on a wire rack. Cut into bars.
Refrigerate leftovers (if any!).

For filling, in small bowl beat cream cheese, 1/3 cup
sugar, and vanilla with electric mixer until smooth. Stir in
coconut and nuts; set aside. In large mixing bowl beat butter
for 30 seconds. Add 1 cup sugar and the baking soda. Beat
until combined, scraping sides of bowl occasionally. Beat in
egg and milk. Stir in cocoa powder and flour. Roll half the dough
between 2 sheets of waxed paper into 10x8-inch rectangle. Remove
top sheet of waxed paper. Spread half of the filling over the dough.
Roll up, jellyroll style, starting from one of the long sides. Moisten
edges with water; pinch to seal. Wrap dough in waxed paper. Repeat
with remaining dough and filling. Chill for at least 4 hours or up to 24
hours. Grease cookie sheet. Cut dough into 1/4-inch thick slices. Place
the slices 1 inch apart on cookie sheet. Bake at 375 degrees for 8 minutes
or until edges are firm. Transfer cookies to wire rack; cool. Makes 72 cookies.

Stir together vodka, liqueurs and half-and-half in a
large pitcher; chill at least 1 hour. Fill martini glasses
with ice. Let stand 5 minutes; discard ice. Pour vodka
mixture into glasses. Serve immediately. Serves 10.

In blender container, place 1/2 cup milk, cocoa and
sugar. Cover; blend well. Add remaining 1/2 cup milk,
mint extract and ice cream. Cover; blend until smooth.
Serve immediately. Makes two 8-ounce servings.

Preheat oven to 350 degrees. In a large mixer
bowl, beat peanut butter and butter until smooth,
about 1 minute. Add sugar, eggs, and vanilla; beat until
creamy. Blend in flour and salt. Stir in 1 cup of the
chocolate chips. Spread into ungreased 9 X 13 inch pan.
Bake 25-30 minutes, or until edges begin to
brown. Immediately sprinkle remaining chocolate
chips over cookie layer. Let stand 5 minutes until morsels
become shiny and soft. Spread morsels evenly over top.
Cool completely. Cut into 1 1/2-inch bars.

In a mixing bowl, cream shortening, peanut butter
and sugars. Beat in eggs and vanilla. Stir in flour
and mix well. Pat into a greased 12-inch pizza pan.
Bake at 375 degrees for 12 minutes. Sprinkle with
the marshmallows and chocolate chips. Return to the
oven for 4 to 6 minutes or until lightly browned.

Heat oven to 375 degrees. Unroll dough and separate
into 8 triangles. Cover each triangle with about 2 teaspoons
chocolate chips, leaving a 1/2-inch border. Roll up triangles,
starting from the wide end. Transfer to a baking sheet. Bake
12 minutes, until golden brown. Place crescents on a wire
rack to cool slightly. In a small bowl, mix sugar and milk
until smooth. With a small spoon, drizzle icing stripes on

Preheat oven to 350 degrees. In a large bowl, combine
cake mix, yogurt, and egg; beat until smooth. Drop
teaspoonfuls of dough 2 inches apart on greased cookie
sheets. Bake 10 to 12 minutes or until bottoms are lightly
browned. Transfer cookies to wire rack. Frost cookies
with coconut-pecan frosting while still warm. Store in
single layer in airtight container. Makes 6 dozen.

Cut one ice cream sandwich in half. Place one whole
and one half sandwich along a short side of an ungreased
13x9-inch pan. Arrange 8 sandwiches in opposite direction
in pan. Spread with half of the whipped topping. Spoon
fudge topping by teaspoonfuls onto whipped topping. Sprinkle
with half the peanuts. Repeat layers with remaining ice cream
sandwiches, whipped topping, and peanuts. Cover and freeze
for up to 2 months. Remove from freezer 20 minutes before
serving. Cut into squares.

Mix and bake cake mix as directed for two 8 or 9 inch
layers. Let layers cool then split each one in half
horizontally to make a total of 4 layers. In a saucepan over
medium heat mix together the white sugar, butter or
margarine, and 1/2 cup of the evaporated milk. Cook
for 10 minutes. Stir in the marshmallows and mix until
smooth. Stir in the coconut. Spread the filling between
the cake layers. Mix together the cocoa, remaining 1/4
cup evaporated milk, the confectioner's sugar, and the
vanilla. Beat until smooth and spread over top and sides of cake.

In saucepan, combine sugar, milk, butter and cocoa.
Bring to a boil, reduce heat and cook 3 minutes.
Remove from heat and stir in oats and vanilla.
Mix well and drop by spoonfuls onto waxed paper to cool.

Combine cookie crumbs and butter in small bowl;
press into bottom of greased 13x9-inch baking pan.
Layer peanuts, chocolate chips and coconut over crumb
mixture. Drizzle sweetened condensed milk evenly over top.
Bake in at 350 degrees for 20 to 25 minutes or until coconut
is golden brown. Cool completely in pan on wire rack.
Cut into bars. Makes 2 dozen.

Heat oven to 350 degrees. Grease bottom of 9 X 13
inch pan. Heat 1/2 cup of the chocolate chips and the
margarine in heavy 1-quart saucepan over low heat,
stirring occasionally, until melted. In a mixing bowl,
mix baking mix, sugar, vanilla, and eggs. Stir in chocolate
mixture; spread in pan. Bake 15 minutes. Sprinkle with
marshmallows, nuts and remaining chocolate chips.
Bake 10 to 15 minutes longer, or until marshmallows
are light brown. Cool completely; cut into 2 inch squares.

Prepare brownie mix according to package directions, using
oil and eggs, except substitute evaporated milk for water.
Spread into greased 13x9-inch baking pan. Bake according to
package directions; do not overbake. Remove from oven.
Top with marshmallows, nuts and chocolate chips. Bake for 3 to 5
minutes or just until topping is warmed and beginning to melt.
Cool in pan on wire rack for 20 to 30 minutes. Cut into squares. Makes 2 dozen.

Line a loaf pan with foil. Butter foil and set aside.
Combine chocolate and coffee in a double boiler. Bring
water to boil, then reduce heat to low and cook until the
chocolate melts, stirring occasionally. Add butter and
sugar, stirring until butter melts. Let cool. Add the eggs,
one at a time, beating well after each addition. Pour batter
into loaf pan. Bake at 350 degrees for 35 to 45 minutes, or
until a crust forms. Let cool completely on a wire rack.
Cover tightly; chill at least 2 days. Beat cream until soft
peaks form. Gently fold in brandy. Unmold loaf onto serving
platter. Serve with brandied whipped cream. Serves 10 to 12.

Butter 8-inch square pan. In 3-quart saucepan over
medium heat, cook corn syrup to boiling or place in
large microwave-safe bowl and microwave at HIGH for
1 minute or until boiling. Remove from heat or
microwave oven; add chocolate and vanilla; stir until
melted. Gradually fold in cereal until coated with
chocolate. Fold in marshmallows; press mixture into
prepared pan; refrigerate until firm, about 30 minutes.
Cut into bars. Refrigerate leftover bars. Makes 24.

Heat oven to 350 degrees. Grease 8-inch square
baking pan. In large mixer bowl, beat butter and
sugar until light and fluffy. Add egg and vanilla;
beat well. Stir together flour, graham cracker crumbs,
baking powder and salt; add to butter mixture, beating
until blended. Press half of dough into prepared pan.
Arrange chocolate bars over dough, breaking as needed
to fit. Spread with marshmallow crème. Scatter bits
of remaining dough over marshmallow; carefully press
to form a layer. Bake 30 to 35 minutes or until lightly
browned. Cool completely in pan on wire rack.
Cut into bars. Makes 16.

Prepare brownie batter according to package directions.
Place graham cracker shells on a baking sheet and fill
each with brownie batter. Bake at 350 degrees for 20 to
25 minutes or until toothpick inserted in center comes
out with moist crumbs. Immediately sprinkle with
marshmallows and chocolate chips. Bake 3 to 5 minutes
longer or until marshmallows are puffed and golden brown.

Mix cake according to package directions. Set
aside half of the batter; pour remaining batter into
a greased and floured 9 X 13-inch pan. Bake at 350
degrees for 18 minutes. Meanwhile, in a saucepan
over low heat, melt the caramels, milk and butter.
Remove from the heat and add nuts. Pour over
cake. Sprinkle with chocolate chips. Pour reserved
batter over top. Bake 20-25 minutes more or until
cake springs back when lightly touched. Cool. Cut into
squares. If desired, top each with a scoop of ice
cream and a pecan half.