1 (17 5/8 ounce) package brownie mix (whichever brand or type you prefer)
1 (12 ounce) bag miniature chocolate chips (you will not need entire bag)
1 (11 3/4 ounce) jar hot fudge (optional)
1 (16 ounce) container whipped topping
1 (6 ounce) box instant chocolate pudding mix
3 cups milk (for pudding)
First Layer.
Prepare brownie as directed on box and add about a half cup of choc chips. Once brownies are cooked cut them up or spoon about half of them out of pan and into bottom of trifle dish. Then heat up fudge and randomnly spoon fudge over brownies. Use half of jar.
2nd Layer.
Prepare pudding as normal with a cup of mini choc chips. Then pour half of pudding on top of the brownies.
3rd Layer.
Then spoon 8oz (half of tub) of whipped topping onto the pudding. Try to spread evenly so the layers are clean looking.
Then REPEAT all three layers and garnish with mini chocolate chips.
Then cover & chill in fridge until time to serve
CHOCOLATE PEANUT BUTTER SQUARES
1 1/2 cups graham cracker crumbs
1 lb confectioners' sugar (3 to 3 1/2 cups)
1 1/2 cups peanut butter
1 cup butter, melted
1 (12 ounce) bag milk chocolate chips
Combine graham crumbs, sugar and peanut butter and mix well.
Blend in melted butter until well combined.
Press mixture evenly into a 9 x 13 inch pan.
Melt chocolate chips in microwave or in double boiler.
Spread over peanut butter mixture.
Chill until just set and cut into bars (these are very hard to cut if the chocolate gets "rock hard".
Easy German Sweet Chocolate Pie
4 ounces Baker's German's sweet chocolate
1/3 cup milk
1 tablespoon sugar
1 small package (3 ounces) cream cheese, softened
8 ounces Cool Whip whipped topping, thawed
1 prepared 8- or 9-inch chocolate cookie crumb or graham cracker crust
In a saucepan, combine chocolate with 2 tablespoons of the milk; heat over low heat, stirring, until chocolate is melted. Beat sugar into the cream cheese; add remaining milk and the chocolate mixture. Beat until smooth. Fold whipped topping into the chocolate mixture until blended.
Spoon filling into crust then freeze until firm. If desired, garnish with additional whipped topping and cookie crumbs or chocolate curls. Take out of freezer and let stand at room temperature for about an hour before serving. Store in freezer.
Frozen Mousse Triangles
4 1/2 chocolate graham crackers
1 1/4 cup(s) milk
1/4 teaspoon(s) mint extract
2 box(es) (2.8 oz each) milk chocolate European Style mousse mix
1 cup(s) miniature marshmallows
Line an 8-in. square pan with foil, letting foil extend about 2 in. over ends. Arrange graham crackers over bottom, cutting to fit. Stir milk and mint extract in large bowl. Add mousse mix and prepare as package directs. Spoon 1 cup mousse over graham crackers. Evenly sprinkle with marshmallows and spread with remaining mousse. Cover and freeze overnight. Lift foil by ends onto cutting board. Cut in 9 squares, then in half diagonally to make triangles. Remove from foil.
Mix-In-The-Pan Chocolate Cake
2 2/3 cup(s) all-purpose flour
2 1/4 cup(s) sugar
1 cup(s) unsweetened cocoa powder
2 teaspoon(s) baking soda
1 teaspoon(s) salt
3/4 cup(s) oil
2 tablespoon(s) distilled white vinegar
1 tablespoon(s) vanilla extract
1 bag(s) (11.5 oz) milk-chocolate chips
1 3/4 cup(s) or 12 oz semisweet chocolate chips (2 cups)
Heat oven to 350°F. Have ready a 13 x 9-in. baking pan.
Put flour, sugar, cocoa, baking soda and salt in ungreased pan. Stir with a whisk until blended, shaking occasionally to settle ingredients. (Flour should be blended completely, but some lumps of cocoa may remain.)
With a wooden spoon, make 3 "wells" in mixture. Pour oil into one well, vinegar into another and vanilla into the third. Pour 2 cups lukewarm water over all. Stir until blended, scraping sides, corners and bottom of pan (some lumps may remain).
Use a rubber spatula, then a paper towel to wipe excess batter off sides of pan.
Bake 30 minutes, or until a wooden pick inserted in center comes out clean.
Remove from oven to a wire rack and immediately sprinkle chocolate chips over cake. Let stand 5 minutes until soft, then spread to edge in decorative swirls. Let cool completely.
