Recipes

Kids Bars Reese's 7-Layer Bars

•2 c. Oreo cookie crumbs

•1/2 c. butter, melted

•8 oz. bag Reese’s Minis

•1 heaping cup pretzel twists

•2/3 c. milk chocolate chips

•2/3 c. Reese’s peanut butter chips

•14 oz. sweetened condensed milk

•1 c. Reese’s pieces

1. Preheat oven to 350°. Line a 13-by-9-inch baking dish with parchment paper or foil and spray with non-stick cooking spray. 2. In a small bowl, combine the Oreo crumbs and melted butter to combine. Press the mixture into the prepared baking dish. 3. Top with Reese’s Minis, pretzels, chocolate chips, and peanut butter chips, in that order. Pour the sweetened condensed milk over the top. Sprinkle on the Reese’s Pieces evenly. 4. Bake for 25 minutes or until golden brown and bubbly. Let cool for at 2 hours before cutting and serving.

Brownies (Mean Buddy)

•1 1/2 c. flour

•1/2 c. and Tbsp. cocoa

•1 c. oil

•2 tsp. vanilla

•2 c. sugar

•1 tsp. salt

•4 eggs

350°, 20 minutes.

Seven Layer Bars

•1/2 c. butter, melted

•1 c. crushed graham crackers

•2 c. semi-sweet chocolate chips

•2 c. butterscotch chips

•1 c. flaked coconut

•1 can (14 oz.) sweetened condensed milk

•1 c. salted peanuts or chopped walnuts

Melt butter and crackers together and press into a greased 13-by-9-inch pan. Layer chips, coconut and nuts then pour the sweetened condensed milk over the top. Bake at 350° for 25-30 minutes.

Adult Chocolate Recipes Fudgy Almond Bars

•1 c. butter or margarine (2 sticks)

•2 c. sugar

•2 tsp. vanilla extract

•4 eggs

•3/4 c. Hershey's Cocoa or Hershey’s Dark Cocoa

•1 c. all-purpose flour

•1/2 tsp. baking powder

•1 c. chopped nuts (optional)

•1/4 tsp. salt

1. Heat oven to 350°F. Grease 13x9x2-inch baking pan. 2. Place butter in large microwave-safe bowl. Microwave at medium (50%) 2 to 2-1/2 minutes or until melted. Stir in sugar and vanilla. Add eggs, one at a time, beating well with spoon after each addition. Add cocoa; beat until well blended. Add flour, baking powder and salt; beat well. Stir in nuts, if desired. Pour batter into prepared pan. 3. Bake 30 to 35 minutes or until blended. Add flour, baking powder and salt; beat well. Stir in nuts, if desired. Pour batter into prepared pan. 3. Bake 30 to 35 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Prepare and frost brownie with creamy brown frosting, if desired. Cut into bars. Makes about 24 brownies.

Creamy Brownie Frosting

•6 Tbsp. butter or margarine, softened

•6 Tbsp. Hershey’s  cocoa

•2 Tbsp. light corn syrup or honey

•1 tsp. vanilla extract

•2 to 4 Tbsp. milk

•2 c. powdered sugar

Beat butter, cocoa, corn syrup and vanilla in small bowl until blended. Add powdered sugar and milk; beat to spreading consistency. Makes 1-2/3 cups frosting.

Triple Chocolate Brownies

•3/4 c. butter, cut up

•4 oz. unsweetened chocolate, chopped           

•4 oz. semisweet chocolate, chopped

(Melt these 3 ingredients over low heat)

•1/2 c. all-purpose flour

•1/2 unsweetened Hershey cocoa

(Mix together in small bowl)

•1/2 tsp. salt

•6 large eggs

•1 c. granulate sugar

•1 c. packed brown

•2 tsp. vanilla extract sugar

•1/4 c. finely chopped pecans (optional)

1. Preheat oven to 350°. Line 13-by-9-inch pan with foil, grease. In 3-quart saucepan, melt butter and chocolates on low, stirring. Remove from heat. In bowl, whisk flour, cocoa, and salt. In large bowl, with mixer on high speed, beat eggs until blended. Gradually add sugars, beat 10 minutes or until tripled in volume. 4. Fold in chocolates and vanilla, then flour mixture. Pour into pan. Sprinkle nuts across top. Bake 28 to 32 minutes or until toothpick come out almost clean. Cool. Makes 16. (Adopted from Greenbriar cookbook).

Adult Desserts Gluten Free Rich Chocolate Cheesecake

Crust:

•1 1/2 c. crushed chocolate sandwich cookies (about 18), we used K-Toos Gluten Free Chocolate Sandwich cookies

•2 Tbsp. butter

Mix crumbs and butter and press onto bottom of 9-inch spring form pan. Bake at 325° for 10 minutes.

Filling:

•3 pkgs. (8 oz. each) Philadelphia cream cheese, softened

•1 c. sugar

•2/3 c. Hershey’s cocoa

•3 eggs

Mix cream cheese, sugar and vanilla with mixer on medium speed until well blended. Blend in cocoa. Add eggs, mixing on low speed just until blended. Pour over crust. Bake at 325° for 35 minutes or until center is almost set. Run knife around rim of pan to loosen cake. Cool before removing rim of pan. Refrigerate 4 hours or overnight. Garnish if you like - I used white and dark chocolate drizzle and shreds.

Favorite Chocolate Sheet Cake

•2 c. flour

•2 c. sugar

•1⁄2 c. butter

•1⁄2 c. vegetable oil

•1 c. water

•4 Tbsp. cocoa powder

•2 eggs

•1 tsp. vanilla

•1 tsp. cinnamon

•1 tsp. baking soda

•1⁄2 c. buttermilk

To Make Cake: Preheat oven to 375°. You will need a jellyroll pan or a smaller cookie sheet with a rim around all four sides. You will not need to grease the pan. Mix the flour and sugar for the cake in a large mixing bowl and set aside. In a saucepan bring the butter, vegetable oil, water and 4 Tbsp. cocoa powder to a boil. Pour the boiling mixture over the flour and sugar and stir together. Add the eggs, vanilla, cinnamon, baking soda and buttermilk and stir to mix well. Pour in the baking sheet and bake at 375° for 18-20 minutes. While cake is baking prepare the icing: Bring butter, milk and cocoa powder to a boil stirring constantly and then remove from heat. Add the vanilla, nuts and 2 cups of powdered sugar and stir well. Spread icing over cake while the cake is still warm.

Icing:

•1⁄2 c. butter

•6 Tbsp. milk

•4 Tbsp. cocoa powder

•1 tsp. vanilla

•2 c. powdered sugar

•1⁄2 c. chopped pecans

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