Type what you have

Ingredients

• ✓ sweet chocolate
• ✓ sweet chocolate
• butter
• confectioners sugar
• vanilla extract
• all-purpose flour
• pecan
• cinnamon
• salt
• confectioners sugar

Instructions

1. 1 In a large bowl, cream the butter and 1/3 cup confectioner's sugar until light and fluffy. Add the vanilla extract.
2. 2 In a separate bowl, combine the flour, ground pecans, 1/2 cup ground chocolate, cinnamon and salt; mix well.
3. 3 Gradually add the dry ingredients to the creamed mixture.
4. 4 Wrap dough in plastic wrap and chill 1 to 2 hours, or until firm.
5. 5 Preheat oven to 325 degrees F (180 degrees C).
6. 6 Shape the dough into 1-inch balls. Place balls 1 inch apart on an ungreased baking sheet. Bake 15 to 18 minutes, or until the cookies are firm to the touch. Cool 1 minute on the baking sheet, then transfer to a wire rack.
7. 7 For the coating, sift 1/2 cup of the confectioner's sugar and 1/4 cup of the ground cocoa into a shallow bowl. While cookies are still warm, roll them in the coating.

By Karen Ginnis

Ingredients

• ✓ sweet chocolate
• milk
• cream cheese
• white sugar
• whipped topping
• graham cracker crust

Instructions

1. 1 Microwave chocolate and 2 tablespoons of the milk in large microwave-safe bowl on HIGH 1 1/2 to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is melted and mixture is smooth.
2. 2 Beat in cream cheese, sugar, and remaining milk with wire whisk until blended. Refrigerate 10 minutes. Gently fold in 3 1/2 cups of the whipped topping until no streaks remain. Spoon into crust.
3. 3 Freeze pie 4 hours. Before cutting pie, let stand at room temperature 15 minutes. Serve with remaining whipped topping. Store pie in freezer.

By Melissa

Ingredients

• ✓ sweet chocolate
• white candy coating
• semi-sweet chocolate chip
• peanut

Instructions

1. 1 Place the white candy coating, German sweet chocolate, chocolate chips, and peanuts into a slow cooker. Set the cooker to Low, cover, and gently heat the candy for 1 1/2 hours without stirring. After 1 1/2 hours, stir the mixture, and spoon out by teaspoons onto waxed paper. Allow to cool and set, about 45 minutes.

By GlassArtist

Ingredients

• ✓ sweet chocolate
• white chocolate
• peanut
• semisweet chocolate chip

Instructions

1. 1 Combine white chocolate, peanuts, chocolate chips, and German chocolate in a slow cooker.
2. 2 Cook on High for 1 hour, without stirring. Reduce heat to Low, stir, and cook for 1 more hour, stirring every 15 minutes.
3. 3 Drop spoonfuls of chocolate-peanut mixture onto waxed paper. Let cool until hardened, 30 to 45 minutes.

By mzcopper

Ingredients

• ✓ sweet chocolate
• pretzel crisp
• cream cheese
• strawberry marshmallow fluff
• strawberry

Instructions

1. 1 Arrange 24 Pretzel Crisps® on a parchment-lined baking sheet.
2. 2 Combine cream cheese spread and strawberry marshmallow fluff in a small bowl; mix well. Top each Pretzel Crisp® with a small spoonful of strawberry fluff mixture and spread slightly. Add a strawberry slice to the top of each.
3. 3 Place the chocolate in a small, microwave safe bowl. Microwave on high, in 20 second increments, stirring in between, until the chocolate is melted. Place the melted chocolate into a pastry bag or small zip-top bag. Take a tiny snip off of the tip of the pastry bag (or the corner of the zip-top bag) with a scissors. Drizzle the chocolate over the Pretzel Crisps®.
4. 4 Refrigerate until ready to serve.

By Kim's Cooking Now

Ingredients

• ✓ sweet chocolate
• yellow cake mix
• vanilla pudding mix
• egg
• sour cream
• semisweet chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch cake pan.
2. 2 Mix all ingredients and pour into prepared pan.
3. 3 Bake at 350 degrees F (175 degrees C) for 55 minutes.

By Amy Sumerlin

Ingredients

• ✓ sweet chocolate
• semisweet chocolate chip
• marshmallow creme
• white sugar
• butter
• evaporated milk
• salt
• pecan

Instructions

1. 1 Combine chocolate chips, German sweet chocolate and marshmallow creme in large bowl.
2. 2 Combine sugar, butter, evaporated milk and salt in heavy skillet. Bring to a boil over medium heat. Cook for 6 minutes, stirring constantly.
3. 3 Pour hot syrup over chocolate mixture. Stir with wooden spoon until smooth. Stir in pecans.
4. 4 Spread into buttered 10x15 inch pan. Let stand until firm; cut into squares.

By Cathy

Ingredients

• ✓ sweet chocolate
• cream cheese
• white sugar
• egg
• semisweet chocolate
• graham cracker crust
• sour cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix cream cheese and sugar together in a bowl using an electric mixer. Mix in eggs. Add 1/2 the German chocolate and 1/2 the semisweet chocolate; beat until thick and smooth. Pour into the prepared pie crust.
3. 3 Bake in the preheated oven until set, 30 to 35 minutes. Let cool completely, about 30 minutes. Chill in the refrigerator for 4 hours.
4. 4 Mix remaining German chocolate and semisweet chocolate with sour cream in a bowl. Spread over chilled pie. Return to the refrigerator until firm, about 1 hour.

By Lost24fan

Ingredients

• ✓ sweet chocolate
• cake flour
• baking powder
• walnut
• butter
• white sugar
• egg
• vanilla extract
• milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Reserve 1 tablespoon of the cake flour. Sift together remaining flour and baking powder. Set aside.
2. 2 Toss the chocolate and walnuts with reserved 1 tablespoon of flour. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Fold in the chocolate and walnuts.
3. 3 Pour batter into prepared pan. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool before frosting.

By Sheri Ketarkus

Ingredients

• ✓ sweet chocolate
• egg white
• salt
• cream of tartar
• white sugar
• pecan
• vanilla extract
• coffee
• heavy cream
• vanilla extract

Instructions

1. 1 Preheat oven to 275 degrees F (135 degrees C).
2. 2 In a large glass or metal mixing bowl, beat egg whites until foamy. Add cream of tartar and salt and beat until whites stand in soft peaks. Add sugar gradually and beat until very stiff. Fold in chopped nuts and 1 teaspoon. vanilla. Turn the meringue into a buttered 9 inch pie plate. Spread over bottom and sides of plate, building up the sides 1/2 inch above the edge of the plate. Bake in preheated oven for 60 minutes. Cool.
3. 3 In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and stir in coffee.
4. 4 In a large bowl, whip the cream to soft peaks. Whisk in vanilla. Fold 1/3 of the cream into the melted chocolate, then fold the chocolate mixture back into the whipped cream until no streaks remain. Work quickly to prevent the chocolate from seizing up. Spoon mixture into meringue shell. Chill for 2 hours in the refrigerator.

By Jinnie

Ingredients

• ✓ sweet chocolate
• butter
• white sugar
• egg
• vanilla extract
• buttermilk
• cake flour
• baking powder
• baking soda
• salt
• evaporated milk
• sugar
• egg yolk
• butter
• vanilla extract
• coconut
• pecan

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (8 inch) round pans. Sift together the flour, baking powder, baking soda and salt. Set aside. In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
2. 2 In a large bowl, cream together the butter and 1 1/2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in melted chocolate and 1 teaspoon vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Pour batter into prepared pans.
3. 3 Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pans for 10 minutes, then turn out onto a wire rack and cool completely. When cool, frost between layers and on top of cake.
4. 4 To make the Frosting: In a large saucepan, combine evaporated milk, 1 cup sugar, egg yolks, 1/2 cup butter and 1 teaspoon vanilla. Cook and stir on medium heat for about 12 minutes, or until thick and golden brown. Remove from heat. Stir in coconut and pecans. Cool to room temperature, and spreading consistency.

By MARY ANN PUTMAN

Ingredients

• ✓ sweet chocolate
• water
• all-purpose flour
• baking soda
• salt
• white sugar
• butter
• egg yolk
• vanilla extract
• buttermilk
• egg white
• evaporated milk
• white sugar
• butter
• egg yolk
• vanilla extract
• coconut
• pecan

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of 9x13-inch baking pan with parchment paper.
2. 2 Place chocolate and water in a microwave-safe bowl. Heat in the microwave on high until mixture is melted and smooth, 1 1/2 to 2 minutes, stirring once halfway. Set aside.
3. 3 Mix together flour, baking soda, and salt in a medium bowl; set aside.
4. 4 Cream sugar and butter in a large bowl with an electric mixer until light and fluffy. Add egg yolks one at a time, beating well after each addition. Stir in melted chocolate and vanilla until combined. Add flour mixture alternately with buttermilk, beating after each addition until smooth.
5. 5 Beat egg whites in a separate bowl with clean beaters until soft peaks form. Gently fold beaten whites into batter. Pour into the prepared baking pan.
6. 6 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 30 minutes. Cool cake completely on a wire rack.
7. 7 Meanwhile, make frosting: Combine milk, sugar, butter, egg yolks, and vanilla in a large saucepan. Cook and stir over medium heat until thick and golden brown, about 12 minutes. Remove saucepan from heat. Stir in coconut and pecans. Cool to room temperature; frosting will thicken as it cools.
8. 8 Spread frosting over cooled cake.

By Cindy Carnes

Ingredients

• ✓ sweet chocolate
• butter
• unsweetened chocolate
• white sugar
• vanilla extract
• egg
• graham cracker crumb
• coconut
• walnut
• butter
• milk
• confectioners sugar
• vanilla extract

Instructions

1. 1 Melt 1/2 cup butter or margarine and 1 square unsweetened chocolate in saucepan. Blend granulated sugar, 1 teaspoon vanilla, egg, crumbs, coconut and nuts into butter-chocolate mixture. Mix well.
2. 2 Press into ungreased baking dish, 11 1/2 x 7 1/2 inch or square 9 x 9 inch pan. Refrigerate.
3. 3 Mix 1/4 cup butter, milk, confectioners' sugar and 1 teaspoon vanilla. Spread over crumb mixture. Chill.
4. 4 Melt 1-1/2 squares sweetened chocolate and spread evenly over chilled filling. Chill again. Cut into small squares before completely firm.

By Debbie N

Ingredients

• ✓ sweet chocolate
• water
• butter
• brown sugar
• coconut
• marshmallow
• walnut
• water
• all-purpose flour
• white sugar
• baking soda
• salt
• sour cream
• butter
• vanilla extract
• egg

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Not necessary to grease pan.
2. 2 In a sauce pan, combine 1 1/4 cup water and 1/4 cup butter or margarine. Heat until butter melts, then stir in brown sugar and coconut. Pour into ungreased 9x13 inch pan. Sprinkle marshmallows and nuts over top. set aside.
3. 3 For the cake: in a saucepan over low heat, combine chocolate with 1/2 cup water. Heat, stirring, until chocolate is melted. Remove from heat.
4. 4 In a large bowl, mix flour, sugar, soda and salt. Add sour cream, 1/2 cup butter or margarine, vanilla and eggs. Add chocolate mixture and beat 3 minutes. Carefully spoon batter over coconut marshmallow mixture in pan.
5. 5 Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes, or until toothpick inserted into center comes out clean. Place pan on foil or cookie sheet to guard against spillage.

By SUNSET1

Ingredients

• ✓ sweet chocolate
• cake flour
• sugar
• baking powder
• baking soda
• salt
• butter
• buttermilk
• vanilla extract
• egg
• buttermilk
• coconut
• brown sugar
• cream
• walnut
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch square cake pan. Sift the cake flour, 1 cup white sugar, baking powder, baking soda, and salt together.
2. 2 Cream 1/3 cup of the butter or margarine. Stir in 3/8 cup buttermilk and 1 teaspoon vanilla. Blend in the flour mixture and beat with an electric mixer on medium speed for 2 minutes. Add the melted and cooled German sweet chocolate, eggs, and the remaining 3/8 cup buttermilk. Continue to beat at medium speed for another minute more. Pour batter into the prepared pan.
3. 3 Bake at 350 degrees F (175 degrees C) for 40 minutes. Cool in pan for 15 minutes then frost.
4. 4 To Make Frosting: Combine the coconut, brown sugar, cream, chopped nuts, 1/4 cup butter or margarine. Mix until of a spreadable consistency. Spread over top of baked cake. Broil 3 inches from heat until browned (about 3 minutes). Serve cake warm or cold.

By Sally

Ingredients

• ✓ sweet chocolate
• white sugar
• salt
• butter
• evaporated milk
• nut
• semisweet chocolate chip
• marshmallow creme

Instructions

1. 1 Butter or line two 9-inch square baking pans with foil; set aside.
2. 2 Place chocolate chips, German chocolate, marshmallow creme, and nuts into a large mixing bowl; set aside.
3. 3 Combine sugar, salt, butter, and evaporated milk in a 4 quart saucepan; stir over low heat until sugar has dissolved completely and no granules are visible. Bring to a boil, and cook for 6 minutes.
4. 4 Pour hot fudge over ingredients in the mixing bowl, beat until all of the chocolate has melted. Pour into prepared pans. Let fudge cool before cutting, about 3 to 5 hours.

By BETHJ1

Ingredients

• ✓ sweet chocolate
• semisweet chocolate
• shortening
• vanilla extract
• pecan
• coconut
• egg yolk
• butter
• evaporated milk
• sugar
• egg white
• salt
• baking soda
• cake flour
• buttermilk
• vanilla extract
• egg yolk
• white sugar
• butter
• water

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 - 9 inch round pans. Sift together the flour, baking soda and salt. Set aside. In a small saucepan, heat water and 4 ounces chocolate until melted. Remove from heat and allow to cool.
2. 2 In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy. Beat in 4 egg yolks one at a time. Blend in the melted chocolate mixture and vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated.
3. 3 In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
4. 4 Pour into 3 - 9 inch pans Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes in the pan, then turn out onto wire rack.
5. 5 To make the Filling: In a saucepan combine 1 cup sugar, evaporated milk, 1/2 cup butter, and 3 egg yolks. Cook over low heat, stirring constantly until thickened. Remove from heat. Stir in coconut, pecans and vanilla. Cool until thick enough to spread.
6. 6 Spread filling between layers and on top of cake. In a small saucepan, melt shortening and 1 ounce of chocolate. Stir until smooth and drizzle down the sides of the cake.

By Dean

Ingredients

• ✓ sweet chocolate
• milk
• white sugar
• all-purpose flour
• salt
• egg
• heavy cream
• vanilla extract
• pecan
• coconut

Instructions

1. 1 Heat milk, sugar, chocolate, flour, and salt in a saucepan over low heat; cook until chocolate melts, stirring occasionally. Stir about ½ cup hot chocolate mixture into beaten eggs, then stir into the saucepan. Increase heat to medium; continue cooking and stirring until mixture is thickened, about 5 minutes. Transfer chocolate custard to a bowl.
2. 2 Cover the bowl with plastic wrap; refrigerate until chilled, at least 2 hours. Stir in heavy cream and vanilla extract.
3. 3 Pour chilled mixture into an ice cream maker and freeze until it reaches "soft-serve" consistency according to manufacturer's instructions. Stir in pecans and coconut. Transfer to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours to overnight.

By SharonBaker

Ingredients

• ✓ sweet chocolate
• white sugar
• cornstarch
• milk
• butter
• egg yolk
• vanilla extract
• pie crust
• egg
• evaporated milk
• white sugar
• butter
• coconut
• pecan

Instructions

1. 1 Combine 1/3 cup sugar and cornstarch in a medium saucepan over medium-high heat. Stir in milk, chocolate, and 1 tablespoon butter. Cook and stir until thickened and bubbly. Reduce heat; cook and stir about 2 minutes more.
2. 2 Beat 2 egg yolks in a medium bowl; gradually stir in about 1 cup of the warm chocolate mixture until smooth (this will prevent the eggs from curdling.) Pour this mixture back into the saucepan; bring to a boil. Cook and stir 2 minutes more. Stir in vanilla.
3. 3 Pour hot chocolate filling into the baked pie shell.
4. 4 Combine 1 beaten egg, evaporated milk, 1/2 cup sugar, and 1/4 cup butter in another saucepan. Cook and stir over medium heat until mixture is thickened and bubbly. Stir in coconut and pecans.
5. 5 Spread pecan mixture evenly over chocolate filling. Cool pie on a wire rack; chill pie thoroughly before serving.

By Suzanne Stull