1/2 c. flour
1/2 tsp. baking powder
1/4 tsp. salt
2 eggs
1/3 c. sugar
1/3 c. margarine, melted
1/2 tsp. vanilla
2 pkgs. chocolate pudding mix (regular size)
1/2 c. chopped nuts
2 c. miniature marshmallows
1 c. chocolate bits
3 tbsp. margarine, melted

Preparation :
Sift flour, baking powder, and salt. Beat eggs until frothy and beat in sugar. Add 1/3 cup melted margarine, vanilla, and dry ingredients. Mix well. Stir in pudding mix and nuts. Bake in well greased pan, 10 x 6 1/4 x 1 1/3 inch at 325 degrees for 20-25 minutes. After baking, cover immediately with marshmallows. Melt chocolate pieces with 3 tablespoons margarine and spread mixture over marshmallows and cool. Cut into 2 inch squares.

6 tbsp. butter or margarine
2/3 c. sugar
2 eggs
1/4 c. milk
1 tsp. vanilla
1/2 c. flour
1 (3 3/4 or 4 oz.) pkg. regular
chocolate pudding mix
1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. chopped nuts
Powdered sugar

Preparation :
Cream butter and sugar. Blend in egg, milk and vanilla. Stir together flour, pudding mix, baking powder and salt. Add to creamed mixture; mix well. Stir in nuts. Spread in greased 9 x 9 x 2 inch baking pan. Bake at 350 degrees for 25-30 minutes. Cool. Sift powdered sugar over top. Cut into bars. Makes 24.

2 cups graham cracker crumbs
½ cup confectioners’ sugar
6 tablespoons cocoa powder
½ cup chopped nuts
½ cup semisweet chocolate morsels
1 cup evaporated milk
1 teaspoon vanilla extract
1 4-ounce package instant chocolate pudding mix

Line an 8×8-inch baking pan with aluminum foil, smoothing it to fit.

In a large mixing bowl, combine cracker crumbs, confectioners’ sugar, and cocoa powder. Stir in nuts and chocolate morsels. In a medium bowl, combine milk and vanilla; stir in pudding mix until thoroughly combined. Add pudding mixture to crumb mixture, stirring until well blended. Pour into prepared baking pan, packing down evenly with hands. Cover and refrigerate at least 2 hours.

Turn out onto a cutting board. Peel off the foil. Cut into bars or squares.

½ cup (1 stick) butter
2 oz. unsweetened chocolate
1 cup sugar
2 eggs
1/2 teaspoon pure vanilla paste
½ cup all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
15 mint cookies (1/2 C.), coarsely chopped

Preheat oven to 350°F. Heat butter and chocolate in a medium-sized saucepan over low heat, until melted. Remove from heat. Stir in sugar, eggs and vanilla. Combine flour, baking powder and salt in a stainless steel mixing bowl wisk it together. Stir in chocolate mixture until smooth. Spread in buttered 8-inch square baking pan. Bake 25-30 minutes, or until brownies begin to pull away from the sides of the pan. Do not overbake. Cut into bars before serving. (Optional), garnish with whole mint wafers.

1 1/2 cups (9 ounces) semisweet chocolate chips
2/3 cup unsalted butter
4 large eggs, separated, at room temperature
1/4 cup unsweetened cocoa powder
1/3 cup unsifted all-purpose flour
1/3 cup granulated sugar
Confectioners’ sugar
Whipped cream (optional)

1 Coat six 1-cup ovenproof cups (use ovenproof coffee cups or ramekins) with vegetable-oil cooking spray. Place cups on a baking pan and set the pan with cups aside.

2 Heat oven to 350 [degrees] F. In a heavy 2-quart saucepan, melt chocolate chips and butter over low heat, stirring with a wire whisk, until smooth. Remove from heat. Stir in egg yolks and cocoa powder until well mixed. Stir in flour until blended; set aside.

3 In a large bowl with electric mixer on high speed, beat the egg whites until foamy. Gradually beat in the granulated sugar until stiff peaks form. Stir about 1/2 cup beaten whites into the chocolate mixture, lightening it, then fold the chocolate mixture into the remaining beaten whites just until no streaks of white remain. Divide the mixture evenly among ovenproof cups on pan.

4 Bake just until chocolate mixture is firm – about 20 minutes. Sprinkle with confectioners’ sugar and serve with whipped cream, if desired.

5 oz semi sweet chocolate, melted
1/2 c butter, melted
2 eggs
1 c sugar
1 tsp. pure vanilla extract
1/2 c all purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
2 oz white chocolate, cut 1/2 in pieces
1/2 c chopped pecans

toppings
1 oz white chocolate, melted
1 oz semi sweet chocolate melted

Directions
Preheat oven to 350 degrees F. Butter an 8 or 9 inch square baking pan. Line pan with with parchment paper or waxed paper. Combine melted chocolate with melted butter. With a whisk, beat eggs with sugar and vanilla. Beat in chocolate mixture. Stir flour with baking powder and salt. Stir flour mixture into chocolate mixture. Stir in white chocolate and pecans. Pour batter into prepared pan and bake 30 minutes. (Brownies may appear to be underbaked but will set when chilled). Cool. Do not worry if sides are slightly higher than middle. Just press sides down as brownies cool. Drizzle melted white and dark chocolate in a zigzag pattern on top uncut brownies. Allow to rest at room temperature 1/2 hour. Cut into squares. Chill.

12 oz White chocolate
- broken into pieces
1 c Unsalted butter
3 Eggs
3/4 c Flour
1 tsp Vanilla
1/2 c Slivered almonds

Directions
Preheat oven to 325~. Grease and flour 9″ square pan. Melt chocolate and butter in large saucepan over low heat, stirring constantly (do not be concerned if the white chcolate separates). Remove from heat when chocolate is just melted. With electric mixer, beat in
eggs until mixture is smooth. Beat in flour and vanilla. Spread batter evenly in prepared pan.
Sprinkle almonds evenly ove the top. Bake 30-35 minutes or just until set in center. Cool completely in pan on wire rack. Cut into 2″ squares.

8 oz Walnut pieces
1 Stick butter — softened-4oz
1 c Sugar
2 Eggs
2 tsp Vanilla extract
3 Squares unsweet. chocolate
Melted (1 oz each)
2/3 c Flour plus
1/4 c Flour
12 1/4 oz Jar caramel topping
12 oz Semisweet chocolate chips –
About 2 cups
1/4 c Heavy cream
1/2 c Flaked coconut

Directions
Coarsely chop walnuts. Measure out 1 cup and set aside. Finely chop remaining walnuts.

Preheat oven to 350 degrees F. In a medium bowl, beat together 1 stick butter, sugar, eggs, and vanilla with an electric mixer on medium speed until light and fluffy, 2-3 minutes. Beat in melted chocolate. Add 2/3 cup flour and beat until well blended. Stir in finely chopped nuts.

Spread batter evenly in greased, foil-lined 9×13-inch baking pan. Bake 10 minutes. In a small bowl, mix together caramel and remaining 1/4 cup flour until blended. Drizzle over partially baked brownies. Sprinkle coarsely chopped nuts over top. Return to oven and bake 20 minutes longer, or until bubbly.

Meanwhile in a 1-qt. glass bowl, heat chocolate chips with cream and remaining 1 tablespoon butter in a microwave oven on High 1-1/4 to 1-3/4 minutes or until smooth when stirred. Set glaze aside. Let brownies cool 15 minutes. Spread glaze over brownies. Sprinkle coconut on top. Refrigerate 1 hour, until glaze is set. Carefully cut into 36 (1-1/2 x 2-1/8-inch) bars. Return to refrigerator until serving time.

Praline Topping
1/4 cup butter
2 tablespoons flour
3/4 cups firmly packed brown sugar
2 eggs
1 teaspoon vanilla
2 cups chopped pecans

Brownies
1 (21-1/2 oz) package Pillsbury fudge brownie mix
1/2 cup water
1/4 cup oil
1 egg

Directions
Heat oven to 350°. Grease bottom only of 13x9x2-inch baking pan. Melt butter in medium saucepan over medium-low heat; stir in flour until smooth. Add brown sugar and 2 eggs; mix well.Cook for 5 minutes, stirring constantly. Remove from heat; stir in vanilla and pecans. Set aside.

In large bowl,combine all brownie ingredients;beat 50 strokes with spoon. Spread in prepared pan. Spoon topping evenly over brownie layer. Bake at 350° for 30-35 minutes or until set. Do not over cook. Cool completely and cut into bars. Makes about 2 dozen brownies.

Brownies:
1 stick unsalted butter
3 ounces bittersweet chocolate, coarsely chopped
2 large eggs
3/4 cups plus 2 tablespoons granulated sugar
2 tablespoons Italian hazelnut liqueur, such as Frangelico
1/2 cup all-purpose flour
1 cup skinless hazelnuts, toasted and chopped
Milk chocolate frosting, recipe follows
White chocolate whipped cream, for garnish, recipe follows
Polka dot triangle, for garnish, recipe follows
Assembly:
Hersheys chocolate sauce in squeeze bottles
Toasted hazelnuts, finely chopped
Bittersweet Polka Dot Triangle
Sprig of mint

Directions
Preheat oven to 350 degrees F. Butter the bottom and sides of an 8-inch square baking pan. Line the bottom of the pan with parchment or waxed paper and coat the paper with butter.
Place the butter and the chocolate in the top of a double boiler over hot, not simmering water. Stir the mixture until it is completely melted and smooth. Remove the top part of the double boiler from the bottom and allow the mixture to cool.
In a medium bowl, whisk together the eggs and sugar. Whisk in the hazelnut liqueur and the cooled chocolate mixture. With a rubber spatula, stir in the flour just until blended. Stir in the hazelnuts. Scrape the batter the prepared pan. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs clinging to it. Cool the brownies. Run a paring knife around the edges of the pan and carefully invert the brownies onto a flat surface. Peel off the paper and then reinvert the brownies onto a cooling rack. Cool completely.

Milk Chocolate Frosting:
5 ounces Lindt milk chocolate, finely chopped
1 tablespoon unsweetened alkalized cocoa powder
1/3 cup heavy cream
1 tablespoon Italian hazelnut liqueur, such as Frangelico

Place the chocolate in a medium bowl. Sift the cocoa powder over the chocolate. In a small saucepan bring the cream to a boil. Pour the hot cream over the chocolate and gently whisk until smooth. Stir in the hazelnut liqueur, and allow the mixture to cool at room temperature until it is spreadable, about 1 hour. Using a metal spatula, spread the frosting over the top of the brownies. Using a long serrated knife, trim approximately 1/4 to 1/2-inch off each side. Cut the brownies into 9 squares. Store in an airtight container.

White Chocolate Whipped Cream:
4 ounces Lindt white chocolate, coarsely chopped
1 1/4 cups heavy cream, divided

In the top of a double boiler over hot, not simmering water, melt the chocolate with 1/4-cup heavy cream, stirring frequently. Let cool to room temperature, stirring once or twice.
In an electric mixer, using the whisk attachment beat the remaining 1-cup cream just until soft mounds barely start to form. Stir 2 tablespoons of the cooled white chocolate mixture into the whipped cream to lighten it. Gently fold in the remaining white chocolate mixture, just until combined. Scrape the cream into a pastry bag fitted with a large star tips (Ateco #7). Use to garnish brownies when plating.
Yield: 2 cups white chocolate whipped cream

Polka Dot Triangle:
3 ounces bittersweet chocolate, tempered

Spread the tempered bittersweet chocolate over a polka-dot transfer sheet cut into a triangle (3 inches high). Allow to set up and cool. Remove chocolate and transfer from triangle. Use to garnish brownies and white chocolate whipped cream when plating.
Yield: 9 to 12 polka dot triangles