Chocolate Chocolate Macadamia Nut Cookies

2 C flour

2/3 C baking cocoa

3/4 tsp baking soda

1/4 tsp salt

1 C butter

1 1/2 C sugar

2 eggs

2 tsp vanilla

2 C chocolate chips

1/2 C chopped nuts

Stir together flour, cocoa, soda, salt. Beat wet ingredients. Add dry ingredients to the wet. Add chocolate chips and nuts to mixture. Drop onto ungreased pan. 350 degrees for 8-10 minutes.

Marshmallow Blondies

I got this recipe from The Girl Who Ate Everything

1 cup butterscotch chips

1/2 cup (1 stick) butter

1 1/2 cup all-purpose flour

1 cup brown sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon vanilla extract

2 eggs

2 cups mini marshmallows

2 cups semi-sweet chocolate chips

Heat oven to 350 degrees. Grease a 13 x 9 baking dish with cooking spray.

In a sauce pan over medium heat, melt the butterscotch chips and butter, stirring constantly until smooth. When melted remove from heat and transfer the contents of the pan to a mixing bowl. Don't over heat the butter and butterscotch chips or they will separate, so make sure you watch them carefully and don't cook them too long.

Cool the butterscotch and butter mixture to room temperature. In a large bowl, mix the flour, brown sugar, baking powder, salt, vanilla, and eggs into the butter and butterscotch mixture. Make sure you blend everything together really well. The batter will be thick. Mix in the chocolate chips and marshmallows. Spread the blondie batter into the pan.

Bake for 25-30 minutes. The center will feel a little soft, but will firm while cooling. Let cool 2 -3 hours before cutting.

S'mores Bars

I got this recipe from The Girl Who Ate Everything

1/2 cup butter, room temperature

1/4 cup brown sugar

1/2 cup sugar

1 large egg

1 tsp vanilla extract

1 1/3 cups all purpose flour

3/4 cup graham cracker crumbs

1 tsp baking powder

1/4 tsp salt

2 king-sized Hershey's milk chocolate bars (if you want a more subtle chocolate flavor use regular sized chocolate bars; enough to fit)

1 1/2 cups marshmallow creme/fluff (7 1/2 oz jar)

Directions:

1. Preheat oven to 350°F. Grease an 8-inch square baking pan.

2. In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined.

3. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. 2 king-sized Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick. Spread chocolate with marshmallow creme or fluff. Place remaining dough in a single layer on top of the fluff. This part can be tricky. I made little disks with the dough and formed them into a sheet on some parchment paper then transferred it over. Spread it around gently.

4. Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars.

Makes 16 cookie bars.

Fudgey Chocolate Cookie Bars

Crust

1 3/4 cup clour

3/4 cup powdered sugar

1/4 cup coco

1 cup butter (softened)

In bowl, combine flour, powdered sugar, coco. Cut in butter with a pastry blender (two forks), until mixture is crumbly. Press firmly in a 13 in by 9 in pan. Bake at 350 degrees for 15 minutes.

Chocolate Mixture

1 cup chocolate chips

1 14 oz. can sweetened condensed milk

1 tsp vanilla

Combine in medium saucepan over medium heat. Stir continuously (so that chocolate doesn't burn) until chips are melted. Remove from heat. Pour over crust.

1 cup chopped pecans

1 cup chocolate chips

Sprinkle over the top and bake for 20 minutes at 350 degrees.

Death By Chocolate

1 Box Brownie mix

Bake as directed on Box

2 boxes chocolate mousse

prepare as directed on box

12-16 oz cool whip

Symphony candy bars (toffee and almond bits is the best one!)

Break half of the pan of brownies into bite size pieces into bowl; spoon 1/2 of the mouse in bowl; followed by 1/2 cool whip, and 1/2 chopped candy bars. Repeat layers

marshmallow blondies

1 cup butterscotch chips
1/2 cup (1 stick) butter
1 1/2 cup all-purpose flour
1 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
2 eggs
2 cups mini marshmallows
2 cups semi-sweet chocolate chips

Heat oven to 350 degrees. Grease a 13 x 9 baking dish with cooking spray.

In a sauce pan over medium heat, melt the butterscotch chips and butter, stirring constantly until smooth. When melted remove from heat and transfer the contents of the pan to a mixing bowl. Don't over heat the butter and butterscotch chips or they will separate, so make sure you watch them carefully and don't cook them too long.

Cool the butterscotch and butter mixture to room temperature. In a large bowl, mix the flour, brown sugar, baking powder, salt, vanilla, and eggs into the butter and butterscotch mixture. Make sure you blend everything together really well. The batter will be thick. Mix in the chocolate chips and marshmallows. Spread the blondie batter into the pan.

Bake for 25-30 minutes. The center will feel a little soft, but will firm while cooling. Let cool 2 -3 hours before cutting.

Texas Sheet Cake

2 cups sugar

2 cups flour

1/3 cup unsweetened cocoa

1 tsp baking soda

1/2 tsp salt

1 cup butter or margarine

1 cup water

1/2 cup buttermilk (1/2 tbsp lemon juice per 1/2 cup milk wait ten minutes)

2 eggs

1 tsp vanilla

1. In a large bowl combine sugar, flour, cocoa, baking soda, salt.

2. In a small saucepan bring butter and water to a boil. Stir in sugar mixture.

3. Whisk in buttermilk, eggs, and vanilla until blended.

4. Pour into 13 by 11 in baking pan, bake for 25-30 mins, or when you insert toothpick and it come out clean.

icing:

1 cube margarine

4 tbsp cocoa

6 tbsp milk

1 box powdered sugar (3 3/4 cups)

1 tsp vanilla

1 cup nuts (opt)