**chocolate coma**

I know it's hard to believe but there really is such a thing as too much chocolate. By the end of the night, most of the chicks could hardly take one more bite of something chocolate....MOST but not all.

There were some really amazing recipes shared. Some very rich, dark, chocolate recipes. The night was half over when I realized I had not been snapping pictures. Of course all the chicks LOVE having their picture taken (NOT)! Here are the few I snapped.

Candy Cane Brownies

1 box favorite brownie-mixed, baked and cooled in 9”x13” pan

Mint Layer

Combine in a mixing bowl:
1 cube soft butter
5 tsp. instant vanilla pudding powder
3 c. powdered sugar
1 tsp. vanilla
2-3 tbsp. cold milk
Mix all together and beat until light and fluffy
Stir in 2 crushed candy canes, can also tint icing pink if you like
Spread over cooled brownies and refrigerate until cool and set

Chocolate Frosting

1 cube melted butter
3 tbsp. unsweetened cocoa powder
Mix well together then add:
1 tsp. vanilla
4 c. powdered sugar
1 tsp. cornstarch
4 tbsp. cold milk
Beat together on high for several minutes until frosting changes color and is light and glossy.

Spread over cooled mint layer. Sprinkle lightly with crushed candy cane if desired. Let set for about an hour before serving.

Optional:
Ice brownies while warm with the mint and then the frosting, the two layers will run together somewhat, but this is delicious served with ice cream.

Connie's Moulton Chocolate Cake

Suzi - Q made "Robert Redford"

Chocolate Peanut Butter Candy Bars

Paula Kelsey

1 1/2 c graham cracker crumbs

1 c white sugar

3/4 c b. sugar

3/4 c butter, cubed

1/3 c milk

2 sleeves ritz crackers

1 1/2 c semi sweet chocolate chips

1 1/4 c peanut butter (i used chunky)

sea salt

In a saucepan, combine graham cracker crumbs, sugars, butter and milk. Bring to a boil, stirring constantly. Cook and stir for about 5 min.

Grease a 9X13 pan and place a single layer of ritz cracker along the bottom. Top with half of the graham cracker mixture. Repeat layers and then top with remaining ritz.

In a microwave safe bowl, combing chocolate chips and peanut butter. Microwave on low, stopping to stir occasionally. Do not overcook. Pour over the crackers and refrigerate until firm.

When ready to serve, cut and let stand at room temp for a bit, just to soften slightly. Sprinkle each bar with sea salt.

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Mary's Hot Fudge Sauce

6 oz. of unsweetened Chocolate 4 Tablespoons of Butter
2 cups of sugar 1 cup of Half and Half
14 oz. of sweetened Condensed Milk

(Optional: 3 Tablespoons of Brandy Bourbon or Rum.)


Makes 2 ½ -3 cups

In medium saucepan melt chocolate and butter over low heat, stirring constantly. Add sugar and half and half, and continue stirring until thick. (This takes along time for me.) Gradually add condensed milk. Cook 20 minutes, stirring occasionally. (Optional: stir in liquor.) Serve warm. Keeps indefinitely in the refrigerator; reheat before serving. Freezes well too.

From: Crème de Colorado Cookbook

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Yum Yum Chocolate Cake

1 ½ c. flour 5 T. vegetable oil
1 c. sugar 1 T. vinegar
3 T. cocoa 1 tsp. vanilla
1 tsp. Baking soda 1 c. cold water
½ tsp. salt
Heat oven to 350 degrees. Measure flour, sugar, cocoa, baking soda, and salt into a 9x9x2 pan. Mix it all together. Make 3 holes in dry mix. Measure vegetable oil in one hole, vinegar in 2nd and vanilla in 3rd hole. Pour water over all of the mixture and stir till well blended. Bake for 30 minutes. (Michelle Jones)