This also works well using a packaged brownie mix for a 13 x 9-inch pan

Servings 24

INGREDIENTS:

Brownies

2/3 cup butter or 2/3 cup margarine

1 1/3 cups sugar

1/4 cup water

3 cups semi-sweet chocolate chips, divided

2 teaspoons vanilla

4 large eggs

1-1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup coarsley chopped dry roasted peanuts

Peanut Butter Topping:

1 cup peanut butter (use purchased peanut butter)

1/4 cup butter, softened

3/4 cup sifted confectioners sugar

1/8 teaspoon salt

1/8 teaspoon nutmeg

1 tablespoon table cream

1-1/2 teaspoons vanilla

Chocolate Topping:

8 ounces semi-sweet chocolate chips

1/4 cup butter

INSTRUCTIONS:——————————————-

Preheat oven to 325 degrees F.

Grease a 13 x 9-inch baking dish.

For the brownies; In a heavy saucepan bring butter, sugar and water to a boil over medium heat stirring constantly until the butter is melted and sugar is dissolved (about 3 minutes) remove from heat and stir in 2 cups chocolate chips until melted then vanilla; cool slightly.

In a mixing bowl whisk eggs until blended then add into the slightly cooled chocolate mixture, beating or whisking until thoroughly combined.

Add in flour, baking soda and salt; add to the egg/chocolate mixture; mix to combine.

Stir in 1 cup chocolate chips and chopped peanuts.

Transfer to prepared baking dish.

Bake for 35-40 minutes (do not overbake).

Cool completely.

For peanut butter topping; in a bowl beat peanut butter with 1/4 cup butter using an electric mixer until well combined.

Add in powdered sugar, pinch salt, nutmeg, cream and vanilla; beat until smooth and blended.

Spread over cooled brownies.

For chocolate topping; in a saucepan combine the chocolate with 1/4 cup butter; cook stirring over low heat until smooth (this can also be done in the microwave).

Drizzle the chocolate over the top of the peanut butter ganache, then spread out to cover.

Chill about 2 hours or until set.

Cut into squares.

Posted on www.recipezazz.com

Servings 14-16

INGREDIENTS:

1 (18-1/4 ounce) package chocolate cake mix with pudding

1-1/4 cups sugar

1-1/4 cups light cream (such as half and half)

30 large white marshmallows

2 teaspoons coconut extract

1-1/2 (14 ounce) bags sweetened shredded coconut

Chocolate Glaze:

1-1/2 cups sugar

1 cup evaporated milk

1/2 cup butter, cubed

2 cups semi-sweet chocolate chips

INSTRUCTIONS:————————————

Prepare cake according to package directions.

Grease two 13-inch x 9-inch baking pans.

Line bottom and sides of one pan with waxed paper, then spray with cooking spray.

Divide batter into the pans (there will be only a small amount of batter in each pan so do not bake to long).

Bake at 350 degrees F for about 15-17  minutes or until cakes tests done; cool to room temperature.

For the filling; In a large saucepan combine 1-1/4 cups of sugar and  1-1/4 cups light cream; bring to a boil then reduce heat to medium and stir in coconut extract then the marshmallows until smooth.

Mix in the shredded coconut.

Spread over one of the cakes in the pan.

Using waxed paper remove second cake from pan and carefully invert on top of filling; carefully peel off waxed paper.

Cool completely.

For chocolate glaze; in a  saucepan bring the sugar, milk and butter to a boil.

Remove from heat, stir in the chocolate chips until smooth.

Pour over cake; cool to room temperature.

Cover and refrigerate for 8-24 hours.

Servings 12-14

INGREDIENTS:

2 cups all-purpose flour

2 cups sugar

1/2 cup baking cocoa

1 teaspoon baking soda

1/2 teaspoon salt

4 large eggs

1-1/4 cups canola oil

2 teaspoons vanilla

3 cups finely shredded carrots, packed

Yield  2 dozen cupcakes

INGREDIENTS:

3/4 cup butter flavor Crisco shortening

1-1/4 cups sugar

2 large eggs

2 teaspoons vanilla

1-3/4 cups all-purpose flour

1/2 cup baking cocoa (for best flavor use a good quality baking cocoa)

1 teaspoon baking soda

1/2 teaspoon salt

1 cup milk

1 cup miniature chocolate chips

INSTRUCTIONS:—————————————–

Preheat oven to 350 degrees F.

Line muffin cups with paper.

In a large mixing bowl, beat shortening and sugar until light and fluffy.

Add in eggs and vanilla, beat well.

Sift together flour, cocoa, baking soda and salt.

Add flour mixture alternately with milk to shortening mixture, beating well after each addition.

Stir in mini chocolate chips.

Fill muffin cups 3/4 full with batter.

Bake for 20-25 minutes, or until cupcakes test done.

Remove from pans to wire rack and cool completely before icing.

Yield 12

INGREDIENTS:

1/4 cup cornstarch

1/8 teaspoon salt

3 cups milk or 3 cups half-and-half cream (or 1-1/2 cups each)

1/2 cup light corn syrup

1 teaspoon vanilla extract

1 cup milk chocolate chips

vegetable cooking spray, for plastic cups

12 (3 ounce) disposable plastic cups

12 wooden popsicle sticks

INSTRUCTIONS:——————————————–

In a heavy-bottomed saucepan, combine the cornstarch and salt.

Gradually stir in milk or half and half, then stir in corn syrup and vanilla; bring to a boil; cook and stir for 1 minute or until thickened.

Reduce heat, stir in the milk chocolate chips until melted.

Pour in to cups (sprayed with vegetable spray, I like Pam spray).

Cover each cup with heavy-duty foil; insert sticks through foil.

Place in a 13 x 9-inch pan.

Freeze until firm.

Remove foil and cups before serving.

Although the coffee is optional it really does add in a deep flavor, these are better the next day so I recommend making a day in advance

Servings

INGREDIENTS:

1-1/2 cups semi-sweet chocolate chips

1 (19 ounce) can chickpeas, rinsed well and drained

4  large eggs

2 tablespoons instant coffee powder (optional but good to add in)

2 tablespoons canola oil

1-1/2 teaspoons vanilla

1/2 cup brown sugar, lightly packed

1/2 teaspoon gluten-free baking powder

1/4 teaspoon salt

1/2 cup chopped walnuts or pecans (optional)

INSTRUCTIONS:——————————————-

Preheat oven to  350 degrees F.

Grease a 9-inch square pan or line with parchment paper and grease lightly.

Melt the chocolate at low power in the microwave, watching carefully or in a double boiler over simmering water; set aside to cool.

Combine chickpeas  eggs and coffee powder in food processor and blend until very smooth.

Add oil vanilla, brown sugar, baking powder and salt and process until blended.

Add in melted chocolate and process just until mixed.

Stir in nuts if desired.

Pour batter into prepared pan.

Bake for 35-40 minutes.

Servings 40

INGREDIENTS:

1 (18-1/4 ounce) box chocolate cake mix

1/4 cup butter, softened

1 large egg, slightly beaten

3 large eggs

3/4 cup packed brown sugar

3/4 cup dark corn syrup

2 teaspoons vanilla

1-1/2 cups coarsely chopped pecans

INSTRUCTIONS:———————————————

Preheat oven to 350 degrees F.

Grease a 13 x 9-inch baking pan.

Set aside 1 cup of cake mix for the filling.

For the cake crust: in a large mixing bowl combine the remaining cake mix with soft butter and one slightly beaten egg; stir with a fork until crumbly.

Transfer into prepared pan, then with lightly floured hands press lightly and evenly into bottom of pan to form a crust (don’t pack crust down to hard).

Bake the crust for 12 minutes (don’t over bake).

Meanwhile for filling, in a medium bowl, combine the second mixture of eggs, brown sugar, corn syrup and vanilla.

Add the reserved 1 cup of cake mixture; stir with a fork, just until blended (do not beat, some tiny clumps will remain thats okay!).

Spread filling evenly over baked crust; sprinkle evenly with pecans.

Bake 25-30 minutes or until the filling appears set when pan is gently shaken.

Cool completely on wire rack.

Cut into bars.

You will also find this recipe on www.recipezazz.com