WHITE CHOCOLATE LACE CUPS

Recipe originally submitted by Heidi Robbins

2 (1 ounce) squares white chocolate (milk or dark chocolate work too!)
2 teaspoons grated orange peel
¼ cup thawed whipped topping
¼ cup raspberries (or whatever fruit you want)

1. Line each of two medium muffins cups with a piece of foil. Place in freezer 5 minutes. Meanwhile, microwave chocolate in small microwaveable bowl on medium 1 ½ minutes; stir until chocolate is completely melted.

2. Drizzle chocolate with a spoon onto bottoms and up sides of prepared muffin cups. Freeze 5 minutes. Carefully remove foil cups from pan; Gently peel off and discard foil.

3. Stir orange peel into whipped topping; spoon evenly into chocolate cups. Top with raspberries.

CHOCOLATE - PEANUT BUTTER CANDY DESSERT

Recipe originally submitted by Sunny Ray

18 – 20 Oreo Cookies, Crushed
2 Tablespoons butter, melted
½ cup peanut butter
2 cups cold milk
2 pckg (4-serving size each) Jell-o chocolate Instant building
2 cups thawed Cool Whip Whipped Topping, divided
2 Tablespoons hot fudge ice cream topping
¼ cup candy-coated peanut butter pieces

Mix crushed cookies and butter; press firmly onto bottom of 8-inch square pan. Place peanut butter in a large bowl. Gradually add milk, stirring with wire whisk until well blended. Add dry pudding mixes. Beat 2 minutes or until well blended. (mixture will be thick) Stir in one cup of the whipped topping. Spread onto prepared crust; top evenly with remaining 1 cup whipped topping. Refrigerate 3 hours or until set. When ready to serve, microwave fudge topping as directed on package; drizzle over dessert. Sprinkle with candies. Store leftovers in refrigerator.

Peanut Butter Chocolate Bars

Annie Ivie's Recipe:

Mix and press into bottom of 9 x 13 inch pan:

1 cup melted butter
2 cups graham cracker crumbs
2 cups powdered sugar
1 cup peanut butter, crunchy or smooth

Melt together until smooth:

1 ½ cups semisweet chocolate chips
4 Tablespoons Peanut butter

Spread on top of the mixture in the pan. Refrigerate 1 hour before cutting.

TRUFFLE CAKE BALLS

Recipe originally submitted by Priscilla Bingham

1 box cake mix, any flavor
1 can cream cheese frosting
1 package chocolate bark

Make cake mix according to package directions. Let cool completely. When cool, crumble the cake into crumbs in a large bowl. Mix in the entire cn of frosting (works best if you use your hands). Roll into balls and place on a cookie sheet. Place in the freezer for a couple of hours. Melt the chocolate bark and dip the balls into the chocolate using a fork, shaking off the excess chocolate. Let cool (doesn’t take very long!) and enjoy!

Chocolate Potato Cake

Recipe originally submitted by Deena Callahan

1 cup butter or margarine
4 eggs, separated, (beat the egg whites)
2 cups sugar
1 cup instant or mashed potatoes ( I make this cake when I have leftovers)
1 cup cold water
2 Tablespoons cocoa
1 ½ to 2 teaspoons vanilla
2 cups flour
2 teaspoons baking soda

Cream sugar and butter. Add the other ingredients, except beaten eggs. When all ingredients are mixed, fold in the egg whites. Pour into 2 round cake pans. Bake at 350 degrees for 30 minutes. This recipe also makes great cupcakes. Pour batter into cupcake papers. Bake for 15 to 20 minutes, or until knife comes out clean when tested.

Chocolate Truffles

Recipe originally submitted by Donna Workman

- 8 ounces semi-sweet chocolate chips, melted (about 2/3 package 12 ounce bag)
- 8 ounces cream cheese, softened

Melt chocolate chips in the microwave. Mix in the softened cream cheese. Cool in the refrigerator for about ½ hour. Roll into about 36 balls.

Melt 12 ounces chocolate chips. Cover balls with melted chocolate. Let cool. You can also use peanut butter chips to mix with the cream cheese.

Sees Fudge

Recipe originally submitted by Erin Callahan

Step 1:
Put these ingredients in a large bowl, set aside.

3 6-ounce packages chocolate chips, or 12 ounces chocolate chips and 1-2 LARGE Hershey Bars ( I use 2)
8 ounces marshmallow cream
1 LARGE package miniature marshmallows
1 tablespoon vanilla

Step 2:
Put large can of evaporated milk, 4 ½ cups of sugar, and ½ pound butter in a HEAVY pan, cook over medium heat, stirring constantly. After it reaches soft boil stage, continue cooking for 7 – 8 minutes to soft ball stage (if you use a candy thermometer, about 220 degrees). Pour step 2 over step 1. Stir until well blended and reaches a rather hard consistency. (It works well to use a Kitchenaid or other blender for the mixing. The mixer does the work and it becomes very creamy.) Add 1 – 4 cups nut meats. Pour into buttered pan. This makes a large batch. I pour into a cookie sheet with sides.

Molten Chocolate Cake

Recipe originally submitted by Anne Ivie

This recipe has the amounts that Anne used in Parentheses.

4 Squares Semi-Sweet chocolate (8 squares)
½ cup butter (1 cup)
1 cup powdered sugar (2 cups powdered sugar)
2 eggs (4 eggs)
2 egg yolks (4 egg yolks)
6 Tablespoons flour (9 Tablespoons flour)
½ cup thawed Cool Whip

Preheat oven to 425 degrees. Butter 4 custard cups or soufflé dishes. Place on baking sheet. Microwave chocolate and butter in large microwaveable bowl on HIGH one minute or until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with a wire whisk. Stir in flour. Divide batter among prepared custard cups. Bake 13 to 14 minutes until sides are firm but inside is soft. Let stand one minute. Carefully run small knife around edges to loosen. Invert cakes into dessert dishes. Serve immediately, topped with whipped topping.

You can bake these in muffin tins: Prepare batter as directed; pour evenly among ten paper-lined medium muffin cups. Bake at 425 degrees for 10 minutes, or until sides are firm, but centers are soft. Let stand 1 minute.