Ingredients:
- 1/2 cup butter
- 2 oz. dark chocolate, chopped
- 1 cup sugar
- 2 eggs
- 1 tsp. vanilla
- 2/3 cup flour
- 2 tbsp. cocoa powder
- 1 8oz. cream cheese, softened
- 1/3 cup sugar
- 1 egg
- 1/2 tsp. vanilla
- Preheat oven to 350. In a small pan, melt chocolate and butter until smooth. Allow to cool.
- In a large bowl, mix sugar, eggs, and vanilla. Pour chocolate mixture into bowl and mix well. Stir in flour and cocoa, mix well. Grease 8x8 pan and pour in mix.
- Prepare topping: mix together until smooth : softened cream cheese, sugar, egg, and vanilla. Slowly spoon topping onto chocolate mixture in pan.
- Combine with butter knife tip. Bake 30 to 40 minutes. Allow to cool.
Ingredients:
- 1/2 cup butter
- 3 tsp. cocoa
- 1 cup sugar
- 2/3 cup flour
- 2 eggs, well beaten
- pinch of salt
- 1 tsp. vanilla
- 1 cup chopped nuts
- Melt together butter and cocoa.
- Add next four ingredients and beat well.
- Add vanilla and nuts, mix well.
- Pour into 8x8 inch greased and floured cake pan. Bake 20 minutes at 350. Cut into squares. Makes 16 small or 12 large brownies.
Ingredients:
- 2 boxes instant chocolate pudding
- 8 oz. package cream cheese softened
- milk to make pudding
- 1 graham cracker crust
- 1 package cool whip
- Make pudding, then add cream cheese to finished pudding.
- Beat together with mixer.
- Put into graham cracker crust, chill for 1 hour.
- Top with Cool Whip.
Ingredients:
- 1 cup sugar
- 1 cup creamy peanut butter
- 1 large egg, lightly beaten
- 36 milk chocolate kisses, unwrapped
- Combine first 3 ingredients; shape into 3/4 inch balls.
- Place on ungreased cookie sheet. Bake at 350 degrees for 9 to 10 minutes.
- Immediately press a chocolate kiss in center of each cookie: remove and cool on piece of wax paper.
Ingredients:
- 3 6oz. white chocolate baking squares
- 1 14oz. can sweetened condensed milk
- 1/8 tsp. salt
- 3 cups coarsely crushed oreos or any other type of chocolate sandwich cookie.
- In a heavy saucepan, over low heat, melt white chocolate squares, sweetened milk, and salt. Remove from heat.
- Stir in crushed cookies. Making sure that cookies are not too ground or fudge will be grainy.
- Spread evenly into wax papered lined 8 inch square pan. Chill 2 hours or until firm. Peel off paper and cut into squares. Store in refrigerator.
Ingredients
- 1/2 cup chocolate syrup
- 1/3 cup semisweet chocolate chips
- 2 cups crisp rice cereal
- 1/4 cup sour cream
- 1 quart chocolate chip ice cream, softened
- Coat bottom of an 8 inch pie plate lightly with butter.
- Combine chocolate syrup and chocolate syrup and chocolate chips in a small microwave-safe bowl. Microwave on high until hot, about 45 sec. Stir until smooth. Reserve 1/4 cup of the chocolate mixture.
- Combine remaining chocolate mixture and cereal in a medium bowl and mix to coat cereal. Press mixture over bottom and up sides of prepared pie plate. Freeze until firm, about 15 minutes.
- Combined reserved chocolate mixture and the sour cream in a small bowl and mix well. Spread half the ice cream in the prepared pie plate. Drizzle with half the sour cream mixture. Top with remaining ice cream and drizzle with remaining sour cream mixture. Freeze pie, covered, until firm, about 1 hour.
Ingredients
- 1 1/2 sticks of margarine
- 3 cups sugar
- 2/3 cup evaporated milk
- 7 oz. marshmellow creme
- 12 oz. semi-sweet chocolate pieces
- 1 tsp. vanilla
- Put margarine, sugar, and milk to boil for 4 minutes. Stir. Take off heat. Add creme, chips, and vanilla
- Stir until white is gone.
- Put on aluminum foiled flat pan. Let stand for 30 minutes in refrigerator.
Ingredients
- 2 pkgs. Chocolate Chip Muffin Mix
- 1/2 cup firmly packed dark brown sugar
- 6 tbsp. butter melted and cooled
- 1 egg beaten
- 2 tsp. vanilla
- 3/4 cup chopped nuts
- Heat oven to 350. Grease bottom of 8 inch square baking pan. In large bowl, combine muffin mix and brown brown, stir to blend evenly.
- Add butter,egg, and vanilla. stir until well-blended. Stir in pecans.
- Spread evenly into prepared pan.
- Bake at 350 for 25-30 min. Cool, and cut into bars.
Ingredients
- 2 cups all purpose flour
- 2 cups sugar
- 1/2 cup shortening
- 3/4 cup water
- 3/4 cup buttermilk
- 1tsp. baking soda
- 1 tsp vanilla
- 1/2 tsp. baking powder
- 2 eggs
- 4 oz. unsweetened chocolate, melted and cooled
- 1 tsp. salt
- Heat oven to 350. Beat all ingredients except frosting in bowl on low speed 30 seconds scraping bowl constantly. Beat on high 3 min. Pour into pans. Grease and flour pans.
- Bake 40-45 min. Cool completely.
Fudge Frosting
Ingredients
- 2 cups sugar
- 3 oz. unsweetened chocolate
- 2/3 cup milk
- 1/2 cup shortening
- 1/2 tap. salt
- 2 tsp. vanilla extract
- Mix all except vanilla in saucepan.
- Heat to boil stirring occassionally. Place saucepan in ice and water.
- Beat until frosting is smooth and of spreading consistency. Stir in vanilla.
- Spread evenly on cooled cake.
