#3853 - Devil Bars

(by Shirley McNevich)

1 box Duncan Hines devil's food cake mix
1/2 cup butter (melted)
2/3 cup milk
3/4 cup Jif creamy peanut butter
1 - 7oz. jar Fluff marshmallow creme
1/2 cup chopped peanuts
6oz. Baker's semi-sweet baking chocolate (coarsely chopped)

In a bowl add the cake mix powder, melted butter and 1/3 cup of the milk--mix well. Press the mixture into the bottom of a greased 9 x 13 cake pan. Bake at 350 degrees 12-14 minutes or until center is almost set. Remove from oven and set aside for 3 minutes. In a bowl add the peanut butter and 1/3 cup milk--mix well. Spread the peanut butter mixture evenly over the baked crust. Dollop the marshmallow creme all over the top of the peanut butter mixture. Sprinkle the chopped nuts and coarsely chopped baking chocolate evenly over the top. Bake at 350 degrees 18-20 minutes or until center is set. Cool completely. Cut into bars or squares.

#3817 - Oreo Cheesecake Bites

(by Shirley McNevich)

36 regular Oreo cookies
1/2 cup butter
4 - 8oz. Philadelphia cream cheese (softened)
1 cup white sugar
1 cup Breakstone's sour cream
2 tsp. vanilla
4 eggs
4oz. Baker's semi-sweet baking chocolate

Finely crush 24 of the Oreo cookies (you can use a food processor, or place the cookies in a Ziploc bag and crush them with a rolling pin). Melt 1/4 cup of the butter. In a bowl add finely crushed Oreo cookies and melted butter--stir to mix. Press the mixture into the bottom of a foil-lined 9 x 13 cake pan. In a mixer add cream cheese--beat. Add white sugar--beat. Add sour cream and vanilla--beat. Add eggs--beat. Remove bowl from mixer. Finely crush the remaining 12 Oreo cookies and add the finely crushed cookies to the batter--stir to mix. Pour the batter evenly over the cookie crust. Bake at 325 degrees for 45 minutes or until center is almost set. Cool to room temperature. In a microwave safe bowl add the baking chocolate and 1/4 cup butter--microwave on high in 30 second increments, stirring in between, until mixture is melted and smooth. Cool the melted chocolate for a few minutes, then spread it evenly over the cooled cheesecake. Refrigerate overnight. The next day use the foil to remove the whole thing from the cake pan and place the whole thing on a cutting board. Cut the cheese cake into fudge-shaped squares and peel off/discard the foil. Keep squares refrigerated.

#3767 - Dipped Peppermint Cookies

(by Shirley McNevich)

Batter: 1 cup white sugar; 1 cup softened butter; 1 egg; 1 TBSP milk; 1/2 tsp. peppermint extract; 3 - 1oz. squares Baker's semi-sweet baking chocolate; 2 1/2 cups flour; 1/4 tsp. baking powder; 1/4 tsp. salt

Dip: 16oz. vanilla candy melts; 1/2 tsp. peppermint extract; 12 - 1oz. squares Baker's semi-sweet baking chocolate; 1 TBSP Crisco shortening

Melt the 3 squares semi-sweet baking chocolate according to box directions, then cool to room temperature. In a mixer add white sugar and butter--beat. Add egg, milk and 1/2 tsp. peppermint extract--beat. Add melted chocolate--beat. Add baking powder and salt--beat. Slowly add flour--beat. Divide the cookie dough into two equal parts, then shape each dough half into an 8" x 2" log and wrap each with Saran wrap. Refrigerate them overnight. The next day unwrap one log, slice the log into 1/4" thick cookies and place them on greased cookie sheets. Bake at 350 degrees 10-12 minutes. Repeat with all dough and cool cookies completely. Melt the vanilla candy melts according to bag directions, then add 1/2 tsp. peppermint extract and stir. Dip each cookie halfway into the vanilla mixture, then place on wax paper to cool. Repeat with all cookies. Once vanilla coating has hardened, melt the 12 squares of semi-sweet baking chocolate with the Crisco--stir until melted and smooth. Dip the uncoated part of each cookie into the chocolate mixture, then place on wax paper to harden (about 2 hours). Optional: for special holidays, add a few drops of food coloring to the melted vanilla candy melts (red or green for Christmas, green for St. Patrick's Day, etc.).

#3224 - Vanilla Peanut Butter Squares

(by Shirley McNevich)

1 - 3oz. box Jell-O vanilla INSTANT pudding
1 3/4 cups cold milk
1/4 cup Jif smooth peanut butter
1 - 8oz. Cool Whip (thawed)
24 Honey Maid graham crackers
6oz. Baker's semi-sweet baking chocolate (broken into very small pieces)
3 TBSP butter

In a bowl add vanilla pudding powder and cold milk--beat with a whisk until thickened. Add peanut butter--stir until well mixed. Add thawed Cool Whip--stir until mixed and smooth. In the bottom of a glass 9 x 13 baking dish make a single layer of 8 graham crackers (breaking them where necessary). Spread 1/2 of the pudding mixture over the graham crackers. Make another layer of 8 graham crackers on top of the pudding mixture, spread the last 1/2 of the pudding mixture over the graham crackers, make a final layer of 8 graham crackers over the pudding mixture. In a microwave safe bowl add the semi-sweet chocolate pieces and the butter--microwave on high until melted, then stir until smooth. Spread the chocolate mixture all over the top of the graham crackers. Cool to room temperature. Refrigerate until cold. Cut into squares with a sharp knife.

#3005 - Easy Chocolate Cream Cheese Pie

(by Shirley McNevich)

1 ready-made chocolate graham cracker crust
3 squares baker's semi-sweet baking chocolate
1/4 cup water
1 - 3oz. Philadelphia cream cheese (softened)
1 - 8oz. Cool Whip (thawed)

In a microwave safe bowl or a saucepan over low heat add the water and the baking chocolate--cook/stir until smooth. Remove from heat and cool slightly. In a mixer add cream cheese--beat until smooth. Slowly add melted chocolate to the cream cheese while beating. Remove from mixer--add Cool Whip--stir until mixed. Pour the mixture into the chocolate graham cracker crust. Refrigerate until cold.

#2972 - Oreo Cookie Truffles

(by Shirley McNevich)

1 bag original Oreo cookies (finely crushed)
1 - 8oz. Philadelphia cream cheese (softened)
1lb. Baker's white baking chocolate (OR Baker's semi-sweet baking chocolate)

In a mixer add cream cheese and crushed cookies--beat on low speed until well blended. Remove bowl from mixer--shape mixture into 1" balls and place them on a Saran wrap covered cookie sheet. Refrigerate until cold. Melt baking chocolate according to box directions. Use a toothpick to dip each ball into the melted chocolate, set the coated ball back on the cookie sheet, and use the toothpick to get a little more melted chocolate so you can cover the hole where the toothpick was inserted. Repeat with all of the balls. Let cool, then refrigerate them.

#2850 - Creamy Fudge

(by Shirley McNevich)

1 1/2 cups white sugar
2/3 cup Carnation evaporated milk (NOT condensed)
8 squares of Baker's semi-sweet baking chocolate
1/2 cup Fluff marshmallow cream
1/2 cup chopped nuts (optional)
1/4 cup softened butter
1 tsp. vanilla

Unwrap chocolate squares and cut eat square into four pieces. In a bowl add chocolate pieces, Fluff marshmallow, chopped nuts, softened butter and vanilla--set aside. In a saucepan over medium heat add white sugar and evaporated milk--cook/stir until it starts to boil. Turn heat back to low--let it boil over low heat for 10 minutes while stirring. Pour the boiling sugar mixture into the chocolate mixture--keep stirring until all of the chocolate is melted and the whole mixture is smooth. Line an 8" fudge pan with foil. Pour the fudge mixture into the pan. Cool completely, then refrigerate until cold. Remove from refrigerator, dump fudge on to a cutting board, peel off the foil and cut the fudge into squares.

#2838 - Chocolate Cherry Cheesecake

(by Shirley McNevich)

1 - 9" Keebler ready-made graham cracker crust (or make your own)
2 - 8oz. Philadelphia cream cheese (softened)
1/2 cup white sugar
2 tsp. vanilla
2 eggs
4 squares Baker's semi-sweet baking chocolate (melted)
1 - 21oz. can cherry pie filling

In a mixer add cream cheese and white sugar--beat. Add vanilla and eggs--beat. Add melted chocolate--beat. Pour batter into the graham cracker crust. Bake at 350 degrees for 35-40 minutes or until center is almost set. Cool completely. Refrigerate until cold, then remove from refrigerator and spread the cherry pie filling over the top. Return to refrigerator until cold.

#2714 - Chocolate Peanut Bars

(by Aunt Faye [Herman] Minier)

1 1/2 cups flour
3/4 tsp. baking powder
1/4 tsp. salt
1/2 cup Jif chunky peanut butter
1/4 cup softened butter
3/4 cup Domino's dark brown sugar (packed)
3 TBSP milk
1 tsp. vanilla
1 egg
6 squares Baker's semi-sweet baking chocolate (melted according to box directions)

In a bowl add flour, baking powder and salt--stir. In a mixer add butter and brown sugar--beat. Add peanut butter--beat. Add milk and vanilla--beat. Add egg--beat well. Remove bowl from mixture--add flour mixture--stir just until mixed. Spread 2/3 of the batter into the bottom of a greased and floured 9 x 13 cake pan. Drizzle 3/4 of the melted chocolate over the batter. Spread the remaining batter over the chocolate. Drizzle the rest of the melted chocolate over the top. Bake at 375 degrees for 18-20 minutes or until golden brown. Cool completely. Cut into bars or squares.

#2582 - Double Chocolate Pie

(by Shirley McNevich)

1 - 9" baked and cooled pie dough
2 - 3oz. boxes Jell-O chocolate pudding (NOT INSTANT)
3 1/2 cups milk
2 TBSP butter
2 squares Baker's semi-sweet baking chocolate
Cool Whip (optional)

In a saucepan over medium heat add milk, both boxes of chocolate pudding, butter and baking chocolate--cook/stir until mixture comes to a full boil. Once boiling, remove from heat. Let it stand for 2 1/2 minutes, then stir. Let it stand another 2 1/2 minutes, then stir well. Pour mixture into baked pie crust. Place a piece of Saran wrap over the top, making sure the wrap is touching the chocolate mixture. Refrigerate until cold. Carefully remove wrap from the top. Serve with Cool Whip if desired.

#2135 - Condensed Milk Swirled Peanut Butter Fudge

(by Shirley McNevich)

16 squares Baker's semi-sweet baking chocolate
1 - 14oz. can Eagle sweetened condensed milk (not evaporated)
2 tsp. vanilla
1/2 cup Jif smooth peanut butter

Line an 8 x 8 fudge pan with foil. In a microwave safe bowl add all of the baking chocolate and the condensed milk--microwave on high 1 minute at a time, stirring in between until mixture is melted and smooth. Remove from microwave--add vanilla--stir. Pour mixture into foil lined pan. Drop teaspoonfuls of the peanut butter all over the top of the fudge. Use a tableknife to swirl the peanut butter through the chocolate. Cool completely, then refrigerate overnight. The next day remove fudge from pan, peel off the foil, and cut into squares.

#2134 - One Bowl Chocolate Fudge

(by Shirley McNevich)

16 squares Baker's semi-sweet baking chocolate
1 - 14oz. can Eagle sweetened condensed milk (not evaporated)
2 tsp. vanilla
1 1/2 cups chopped walnuts

Line an 8 x 8 fudge pan with foil. In a microwave safe bowl add all of the baking chocolate and the condensed milk--microwave on high 1 minute at a time, stirring in between until mixture is melted and smooth. Remove from microwave--add vanilla and chopped walnuts--stir. Pour mixture into foil lined pan. Cool completely, then refrigerate overnight. The next day remove fudge from pan, peel off the foil, and cut into squares.

#2025 - Coconut Squares

(by Shirley McNevich)

3 1/3 cups Baker's angelflake coconut
2 squares Baker's semi-sweet baking chocolate (melted according to box directions)
1 quart any flavor ice cream (slightly softened)
1/2 cup strawberry preserves (NOT jelly)

In a bowl add 2 cups of coconut and melted chocolate--stir until coconut is coated with chocolate. Press the mixture evenly into the bottom of an 8" square baking pan. Spoon the ice cream evenly over the coconut, pressing firmly using a spoon. Spread the strawberry preserves evenly over the ice cream. Press the rest of the coconut over the top of the preserves using a spoon. Freeze overnight. Defrost slightly before cutting into squares to serve.

#1962 - Chocolate Marbled Peanut Butter Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
3 heaping TBSP Jif smooth peanut butter
1 square Baker's semi-sweet baking chocolate
1/4 cup chopped peanuts

In a mixer prepare cake batter according to box directions. Add peanut butter--beat until batter is smooth. Pour batter into a greased 9 x 13 cake pan. Melt baking chocolate according to box directions. Carefully pour the melted chocolate haphazardly over the top of the batter in the cake pan. Use a knife to marble the melted chocolate into the cake batter. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely. Frost with your favorite chocolate frosting. Sprinkle the chopped peanuts over the top of the frosting.

#1894 - Cream Cheese Truffles

(by Shirley McNevich)

20 squares Baker's semi-sweet baking chocolate
1 - 8oz. Philadelphia cream cheese (softened)
1 jar multi-colored cookie sprinkles

Unwrap 8 chocolate squares--melt in a microwave safe bowl according to box directions. In a mixer add cream cheese--beat. Add the melted chocolate--beat. Refrigerate the mixture until very firm. Remove from refrigerator--shape the mixture into penny or quarter sized balls. Place balls on a wax covered cookie sheet. Melt the other 12 squares of baking chocolate in a microwave safe bowl according to box directions. Place the multi colored sprinkles in a bowl--set aside. Use a toothpick to stick a cream cheese ball, dip it into the melted chocolate mixture until covered. Dip the finished chocolate truffle into the multi colored sprinkles, then drop it from the toothpick on to the wax paper to cool. Repeat until you've used up all of the cream cheese mixture. If you wish, you can dip the toothpick in the leftover chocolate and cover the toothpick holes in the truffles. Cool completely, then refrigerate until cold.

#1854 - Marbled Cream Cheese Brownies

(by Shirley McNevich)

1/3 cup softened Parkay margarine
1/3 cup white sugar
1/3 cup Kayro lite corn syrup
1 egg
1 cup flour (do not sift)
1/2 tsp. baking powder
1/2 tsp. salt
2 squares Baker's semi-sweet baking chocolate (melted according to box directions)
1 - 3oz. Philadelphia cream cheese (softened)

In a mixer add Parkay and white sugar--beat. Add corn syrup and egg--beat. Add flour, baking powder and salt--beat on low just until mixed. Remove 1/2 cup of the batter and add it to the melted chocolate--stir until mixed. Add cream cheese to remaining batter in mixer--beat just until mixed. Pour the batter into a greased 9" square baking pan. Pour the chocolate mixture on top of the batter. Use a tableknife to swirl the chocolate mixture through the batter. Bake at 350 degrees for 40 minutes. Cool completely. Cut into squares.

#1756 - Macadamia Macaroon Cookies

(by Shirley McNevich)

1 - 7oz. bag Baker's angelflake coconut
1 cup chopped macadamia nuts
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
1 tsp. vanilla
30 saltine crackers (crushed finely)
3 egg whites
2 squares Baker's semi-sweet baking chocolate

You will need a 15 x 10 x 1 jelly roll pan. Sprinkle the coconut all over the bottom of the pan. Sprinkle the chopped macadamia nuts all over the coconut. Bake at 350 degrees for 10 minutes or until lightly toasted (stir frequently while baking so mixture doesn't burn). Cool completely. In a bowl add condensed milk and vanilla--stir. Add coconut mixture and crushed crackers--stir until mixed. In a mixer add egg whites--beat until stiff. Add egg whites to coconut mixture--fold them in using a spoon. Scoop mixture by rounded tablespoonfuls on to greased cookie sheets 2" apart. Bake at 350 degrees for 12-14 minutes or until edges of cookies are lightly browned. Cool cookies completely. Melt chocolate according to box directions. Place cooled cookies close together on wax paper. Drizzle the melted chocolate over each cookie. When chocolate is cooled, refrigerate the cookies.

#1621 - Layered Peanut Butter Brownies

(by Shirley McNevich)

1 box Duncan Hines brownie mix
1 cup milk
1 - 3.4oz. box Jell-O vanilla instant pudding
1 cup Jif peanut butter
1/2 cup Domino's powdered sugar
1 1/2 cups Cool Whip (frozen--do NOT thaw)
3 squares Baker's semi-sweet baking chocolate
1/2 cup chopped peanuts

Prepare brownie mix according to box directions using a 9 x 13 cake pan--let them cool. In a bowl add milk and vanilla pudding mix--mix with a whisk. Add peanut butter and powdered sugar--whisk until well mixed. Cover the bowl with Saran wrap and refrigerate until brownies are completely cooled. Remove bowl from refrigerator and spread the pudding mixture evenly over the top of the brownies. In a microwave safe bowl add baking chocolate and frozen Cool Whip--microwave on high for 1 minute, then stir. Keep microwaving on high for :20 more seconds at a time and stir until smooth. Let the chocolate cool, then spread it on top of the pudding layer. Sprinkle the peanuts over the top--refrigerate until cold.

#1446 - Chocolate Peanut Butter Pie

(by Shirley McNevich)

Crust: 6 squares Baker's semi-sweet baking chocolate; 1 1/2 cups chopped peanuts (plus extra for sprinkling); 1 TBSP butter
Filling: 3/4 cup butter; 3/4 cup Jif peanut butter; 1/2 cup Domino's dark brown sugar (packed); 5 1/4 cups Cool Whip (thawed); 1/4 cup Cool Whip (thawed) to frost the top of the pie

Grease a 9" pie plate. Melt the chocolate according to box directions--add 1 TBSP butter to the melted chocolate--stir until butter is melted. Add chopped peanuts--stir. Press the chocolate mixture into the bottom and up the sides of the greased pie plate. Refrigerate the crust until cold. Filling: in a mixer add 3/4 cup butter, peanut butter and brown sugar--beat. Remove bowl from mixer--add 5 1/4 cups Cool Whip--stir with a spoon just until mixed. Pour the batter into the chilled chocolate crust. Refrigerate overnight. The next day, spread the 1/4 cup Cool Whip over the top of the pie. Sprinkle extra chopped peanuts over the top of the Cool Whip.

#1331 - Frozen Cookies and Cream

(by Shirley McNevich)

4 squares Baker's semi-sweet baking chocolate
14 Oreo cookies
1 - 8oz. Philadelphia cream cheese (softened)
1/4 cup white sugar
1 tsp. vanilla
1 - 8oz. Cool Whip (thawed)

Melt the chocolate according to box directions--set aside. Spray a bread loaf pan with Pam. Place 8 Oreo cookies into a Ziploc bag and crush them with a rolling pin--sprinkle the crumbs on the bottom of the greased loaf pan. Place the other 6 Oreo cookies in a Ziploc bag--crush them with a rolling pin--set aside. In a mixer add cream cheese and white sugar--beat. Add vanilla--beat. Remove bowl from mixer--add thawed Cool Whip and stir with a spoon. Measure 1 1/2 cups of the cream cheese mixture--add the melted chocolate and stir until mixed. Spread the rest of the cream cheese mixture (the part without the chocolate) on top of the Oreo crumbs in the loaf pan. Sprinkle the rest of the crushed Oreos on top of the cream cheese mixture--use the back of a spoon to carefully press the crushed Oreos into the cream cheese mixture. Pour the chocolate cream cheese mixture over the top evenly. Cover the pan with foil and freeze overnight. The next day remove from freezer--cut into slices to serve.