Place a layer of graham crackers in a 9 x 13-inch pan. Make pudding following instructions on box using milk. Let stand for 5 minutes. Add Cool Whip fold in till completely mixed. Spread 1/2 the mixture on crackers. Place another layer of graham crackers on followed by the rest of the pudding mixture. Open frosting and heat in microwave on high for 25 seconds. Place on top of pudding, by dropping balls of it all over and then carefully spreading it out.

Chocolate Pecan Pie Bars
2/3 c. sugar
1/2 c. margarine or butter, soft
1 tsp. vanilla
1 egg
1 1/2 c. flour
1 pkg. (6 oz.) semisweet chocolate chips
2 eggs
1 tub Betty Crocker creamy deluxe coconut pecan frosting

Heat oven to 350 degrees. Mix sugar, butter, vanilla and 1 egg in large bowl. Stir in flour. Press dough on bottom and 1/2 in up side of 9 x 13 inch pan ungreased. Bake 10 to 15 minutes or until edges are light brown. Sprinkle chocolate chips over crust. Mix 2 eggs and frosting in small bowl. Pour over chocolate chips. Bake 25 to 30 minutes or until set. Loosen edges from sides of pan while warm. Cool completely before cutting.

Chocolate Cream Pie
1/3 c. flour or 1/4 c. cornstarch
1 c. sugar
1/4 tsp. salt
2 c. milk, scalded
3 tbsp. butter
1/2 tsp. vanilla
2 (1 oz.) sq. unsweetened chocolate
3 eggs

Mix flour, sugar and salt. Gradually add milk that has had chocolate melted in it. Cook over moderate heat, stirring constantly, until mixture thickens and boils. Cook 2 minutes. Remove from heat. Add small amount of cooked mixture to egg yolks; stir into remaining hot mixture. Cook 1 minute, stirring constantly. Add butter, vanilla and cool. Pour in baked pie shell. Cover with meringue made of 3 egg whites and 6 tablespoons sugar. Bake in moderate oven, 350 degrees, for 15 minutes.

Chocolate Chess Pie
1 c. sugar
3 tbsp. cocoa
1/2 c. melted margarine
1 tsp. vanilla
3 tbsp. cornmeal
3 eggs, well beaten
1/2 c. white corn syrup
1 unbaked pie crust

Mix sugar, cornmeal, cocoa together in a bowl. Add eggs, margarine, syrup and vanilla. Mix well and pour into pie shell. Bake at 325-350 degrees for 45 minutes.

German Chocolate Pie1 c. sugar
2 tbsp. flour
1 tbsp. cornstarch
Pinch of salt
2 tbsp. cocoa

Mix well.
2 slightly beaten eggs
3 tbsp. melted butter
2/3 c. milk
1 tsp. vanilla
3/4 c. coconut
1/3 c. pecans

Pour in 9 inch crust and bake at 400 degrees for 30 minutes.

Chocolate Meringue Pie
3/4 c. sugar
3 tbsp. cornstarch
3 tbsp. flour
1/2 tsp. salt
2 1/2 c. milk
2 squares chocolate
2 egg yolks
1 tsp. vanilla

Grate or cut chocolate into 2 cups milk, place over hot water to melt. Combine first 4 ingredients and blend with 1/2 cup milk. When chocolate is melted and milk is scalded, add to egg yolks well beaten. Stir constantly. Add flour and sugar mixture. Cook over boiling water stirring constantly until thick, add vanilla. Cool. Place in pastry shells and top with meringue made of 3 egg whites and 6 tablespoons sugar. Beat egg whites until stiff then add sugar gradually. Spread on pie. Bake in oven at 300 degrees for 7 minutes.

Chocolate Mousse Pie
Graham cracker crust
1 pkg. (8 oz.) cream cheese
1/2 c. Hershey's cocoa
1 c. confectioners' sugar
1 1/2 tsp. vanilla
2 c. heavy or whipping cream

Prepare graham cracker crust. Set aside. Beat cream cheese and cocoa in large mixer bowl until fluffy and well blended. Gradually add confectioners' sugar; blend well. Stir in vanilla. Whip cream until stiff; fold into cheese mixture. Pour into cooled crust; chill until firm. Garnish as desired.

GRAHAM CRACKER CRUST:
1  1/2 c. graham cracker crumbs
3 tbsp. sugar
1/3 c. butter, melted

Combine graham cracker crumbs, butter and sugar in small bowl. Press mixture firmly onto bottom and up sides of 9 inch pie pan. Bake at 350 degrees for 10 minutes; cool.

Chocolate Candy Bar Cake
6 (small) milk chocolate candy bars, melted
1 c. butter or margarine
4 eggs
2 tsp. vanilla
1 c. chopped nuts
1 (5 1/2 oz.) can chocolate syrup
2 1/2 c. flour
1/4 tsp. baking soda
1/4 tsp. salt
1 c. buttermilk

Cream butter or margarine and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla, chocolate syrup and candy bars. Combine flour, baking powder and salt. Add to creamed mixture alternately with buttermilk, stirring after each addition until blended. Fold in nuts. Bake at 325 degrees for 75 minutes in a 10" tube pan or 50 minutes in 2 extra large loaf pans.

French Chocolate Candy
8 oz. unsweetened chocolate
4 oz. sweet baking chocolate
15 oz. can Eagle Brand milk
Nuts, chocolate sprinkles, or coconut

Mix chocolate together in double boiler. Add milk and mix until smooth and blended. Cool a few minutes, then shape into balls and roll in nuts, chocolate sprinkles, or coconut. Cool to finish.

Chocolate Candy
2 lbs. powdered sugar
1/2 lb. butter
1 c. angel flake coconut
1 c. nuts, chopped fine pecans
6 tbsp. cream, may use half and half

Mix all ingredients above and beat at high speed, mixer. Form into balls and chill in refrigerator.

COATING
1 lg. pkg. (12 oz.)
1 sm. pkg. (6 oz.) chocolate chips
3 oz. 3/4 cake of paraffin

May use butterscotch or any kind of chips. Use toothpicks to dip.

Microwave Candy
1 lb. white chocolate bark
1 pkg. peanut butter Reese chips
2 tbsp. peanut butter
2 c. nuts, chopped coarse
2 to 4 c. broken pretzels

Melt chocolate chips and peanut butter in microwave on High. Check every minute until melted. Mix in nuts and pretzels and spread on a foil-lined cookie sheet and put in refrigerator until hard.

Microwave Chocolate Butterscotch Candy
1 (6 oz.) bag milk chocolate chips
1 (6 oz.) bag butterscotch chips
1 c. chopped walnuts

Using 1 minute intervals, melt the chocolate chips in a microwave safe bowl. Stir after each interval. Then add butterscotch chips. Melting in 1 minute intervals also. Stir after each minute. When creamy, add nuts. Drop by tablespoonful onto waxed paper. Refrigerate to set. Then remove from waxed paper and store in closed container.

Chocolate Candy Pie
6 milk chocolate candy bars with almonds
75 miniature marshmallows
1/4 c. milk
1/2 pt. whipping cream

Combine candy, marshmallows and milk in saucepan on medium heat. Stir until chocolate and marshmallows melt. Cool. Whip cream until stiff. Fold whip cream into chocolate mixture. Pour into crust of your choice. Chill and sprinkle grated chocolate over top.

Chocolate Potato Candy
1 lg. baked potato
1/4 tsp. salt
1 tsp. vanilla
1/3 c. Hershey's cocoa
5 c. confectioners sugar
*Double this recipe. Mashed 1 potato makes about 3/4 cupful.

Chocolate Glaze
1 sq. of Hershey's baking chocolate
1/2 tsp. butter

Combine mashed potato, salt and vanilla. Gradually beat in cocoa and sugar until the mixture is stiff enough to be rolled into balls, bite size. Chill the balls.

Chocolate Coating
1 c. (6 oz.) pkg. Hershey's semisweet chocolate chips
1 c. (5 3/4 oz.) pkg. Hershey's milk chocolate chips
2 tsp. shortening

Melt chocolate pieces and shortening in top of double boiler over hot, NOT boiling water. Stir to blend well. Remove top of double boiler from heat. Cool to warm. Then use the chocolate glaze over the chocolate coating.

Chocolate Glaze
Melt the baking chocolate and butter in top of double boiler over simmering water. Cool to warm. Dip potato balls in chocolate coating. Place on waxed paper to set. Then sprinkle chocolate glaze over chocolate coating. Chill in refrigerator to set.

Chocolate Potato Candy #2

3/4 c. hot mashed potatoes
4 c. powdered sugar
4 c. fine coconut
1 tsp. vanilla
1 (12 oz.) pkg. chocolate chips
1/2 bar paraffin wax
Maraschino cherries

Mix first 4 ingredients together for centers. Refrigerate at least 2 hours. Melt chips and wax in double boiler and let stand a few minutes then dip balls and put them on waxed paper or foil to harden. Store in tight container in the refrigerator. Optional: For chocolate covered cherries, drain maraschino cherries. Coat cherry completely with potato mixture and dip in chocolate.


Chocolate Pudding Candy
1 sm. pkg. Jello chocolate pudding mix
1 c. sugar
1/2 c. canned milk
1 c. nut meats (like pecans or walnuts)

Boil all ingredients 3 minutes. Remove and beat (by hand) until thick. Drop by spoon on wax paper. Makes about 20 to 24 pieces.


Turtle Shells
1 pkg. Azteca Salad Shells
1 pkg. (12 oz.) caramels
1/2 c. canned sweetened condensed milk
1 c. (6 oz.) milk chocolate chips
1 c. (6 oz.) pecan pieces

Preheat oven to 350 degrees. Cut shell into 8 pie shaped wedges. Bake on ungreased baking sheets for 7-9 minutes or until golden brown. Remove shells and place on waxed paper. Place caramels and milk in microwave safe bowl. Microwave on medium for 3 minutes; stir and repeat for 3 minutes, stirring often. Spread caramel onto cooled shells; top with pecans. Microwave chocolate on medium for 3 minutes; stir and repeat for 2 minutes, stirring often. Drizzle chocolate over caramel and pecans. Makes 32 candies.

Stuffed Cupcakes
1 pkg. chocolate or butterscotch cake mix
Mix cake mix according to recipe on box. Fill cupcakes 3/4 full.

CENTER MIXTURE
1 (8 oz.) pkg. Philadelphia cream cheese, softened
1 egg, beaten
1 c. sugar
1 (6 oz.) chocolate chips or butterscotch chips

Mix egg with cream cheese and sugar. Add chocolate chips or butterscotch chips. Mix well. Put 2 teaspoons of filling in center of each cupcake. Bake 20 minutes.

Chocolate Chip Cream Cheese Cookies
1/4 c. oleo
1 (8 oz.) pkg. cream cheese
1 egg
1/4 tsp. vanilla
1 pkg. white cake mix (2 layer, not Jiffy)
1 (8 oz.) pkg. chocolate chips
1/4 c. ground nuts

Cream oleo and cheese until light and fluffy. Beat in egg and vanilla and half the cake mix until smooth. Stir in remaining cake mix. Add chips and nuts. Bake at 375 degrees for 10 to 12 minutes.

Hershey Kiss Treats
1-3/4 c. flour
1/2 c. sugar
1/2 c. firmly packed brown sugar
1 tsp. baking soda
1/2 tsp. salt
1/2 c. peanut butter
1 egg
2 tbsp. milk
1 tsp. vanilla
48 milk chocolate Hershey kisses

In large mixer bowl combine all ingredients except Hershey kisses. Blend well at low speed. Shape into balls using rounded teaspoon for each. Roll balls in additional sugar. Place on ungreased cookie sheets. Bake at 375 degrees for 10 to 12 minutes. Remove from oven and top each immediately with a candy kiss, pressing down firmly so cookie cracks around edge. Makes 48 cookies.

Peanut Butter Balls
1 (18 oz.) jar crunchy peanut butter
2 sticks margarine
1 box powdered sugar
Dash of vanilla
2 c. Rice Krispies
1 (12 oz.) bag chocolate chips

Melt margarine. Blend all ingredients together and make into balls. Freeze about 1 hour. Melt chocolate and dip balls. Place on tray and refreeze.

Fudgy Oatmeal Bars
2 c. packed brown sugar
1 c. butter, softened
2 eggs
1 tsp. vanilla
2 1/2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
3 c. quick oats
1 (12 oz.) pkg. Nestle's semi-sweet chocolate morsels
1 can sweetened condensed milk
2 tbsp. butter
1 c. chopped nuts
1 tsp. vanilla
1/2 tsp. salt

Heat oven to 350 degrees. Grease jelly roll pan 15 1/2 x 10 1/2 x 1-inch. Mix brown sugar, 1 cup butter, the eggs and 1 teaspoon vanilla in large bowl. Stir in flour, baking soda, and 1/2 teaspoon salt. Stir in oats. Reserve 1/3 of the mixture. Press remaining oatmeal mixture in pan. Heat chocolate morsels, milk and 2 tablespoons butter in 2-quart saucepan over low heat, stirring constantly, until chocolate morsels are melted. Remove from heat, stir in nuts, 1 teaspoon vanilla and 1/2 teaspoon salt. Spread over oatmeal mixture in pan. Drop reserved oatmeal mixture by teaspoonful onto chocolate mixture. Bake until golden brown, 25-30 minutes. While warm, cut into squares. *You can also add 1/2 cup peanut butter to oatmeal mixture.

German Chocolate Pound Cake
2 c. sugar
1 c. shortening
4 eggs
1/2 tsp. soda
1 tsp. salt
1 c. buttermilk
3 c. plain flour
2 tsp. vanilla
1 pkg. German sweet chocolate

Cream sugar and shortening. Add eggs, flavoring and buttermilk. Sift together flour, soda, and salt. Add to creamed mixture and mix well. Melt chocolate and add. Bake in greased and floured tube pan for 1 1/2 hours at 350 degrees.

Chocolate Chip Cream Cheese Cookies
1/4 c. oleo
1 (8 oz.) pkg. cream cheese
1 egg
1/4 tsp. vanilla
1 pkg. Duncan Hines Cake Mix (white)
1 (8 oz.) pkg. chocolate chips
1/4 c. ground nuts

Cream oleo and cheese until light and fluffy. Beat in egg and vanilla and half the cake mix until smooth. Stir in remaining cake mix. Add chips and nuts. Bake at 375 degrees for 10 to 12 minutes.

Buttermilk Chocolate Chip Cookies
1 c. shortening
1 c. sugar
1 c. brown sugar, firmly packed
2 eggs
1 1/2 tsp. vanilla
3 c. flour
1 tsp. baking soda
1/2 c. buttermilk
1 (6 oz.) pkg. semi-sweet chocolate
chips (more if you like lots of
chocolate)
1 c. pecans or walnuts

Cream together shortening and sugars. Beat in eggs. Add vanilla. Sift together flour and soda. Add dry ingredients, alternately with buttermilk to creamed mixture. Stir in chocolate chips and nuts. Drop by teaspoon about 2 inches apart on greased cookie sheets. Put 1/2 pecan on top of each cookie. Bake in 350 degree oven for 12 to 15 minutes or until done. Remove from sheet and cool on racks. These are really delicious because of the buttermilk. Makes about 6 dozen.

Chocolate Chip Cookies

1 c. butter Crisco
1 1/4 c. brown sugar
3/4 c. sugar
1 tsp. vanilla
2 eggs
2 1/4 c. unsifted flour
1 tsp. baking soda
1 tsp. salt
3 c. chocolate chips
1 c. whole pecans

Cream together Crisco, brown sugar, sugar and vanilla. Beat and add eggs. Mix together and gradually add flour, baking soda and salt. Stir in chocolate chips and pecans. After doing as directed above, drop batter by well rounded teaspoon onto greased cookie sheets. Bake 8 minutes at 325 degrees or until barely brown. Yield: 7 to 8 dozen.

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