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Ingredients

• ✓ instant hot chocolate mix
• butter
• vanilla extract
• egg
• graham cracker crumb
• coconut
• walnut
• cream cheese
• milk
• vanilla pudding mix
• confectioners' sugar
• milk chocolate
• butter

Instructions

1. 1 Grease a 9x9-inch square pan. Melt 1/2 cup butter in a saucepan over low heat, and stir in cocoa mix, vanilla extract, and egg. Whisk together until the mixture thickens, about 1 minute (do not boil); remove from heat and stir in graham cracker crumbs, 1 cup coconut, and walnuts. Mix well, and press into the bottom of the prepared pan. Chill the crust for about 1 hour.
2. 2 Place the cream cheese into a mixing bowl, and beat with an electric mixer until smooth and fluffy. Beat in the milk, vanilla pudding mix, and confectioners' sugar to make a spreadable, creamy mixture. If mixture is too stiff to spread easily, add more milk, 1/2 teaspoon at a time. Spread the filling in an even layer over the crust, and return to refrigerator. Chill until firm, about 1 hour.
3. 3 Melt milk chocolate and 1 tablespoon of butter in a saucepan over very low heat, stirring constantly until the mixture is smooth and well combined. Spread the topping evenly over the vanilla layer, and refrigerate about 1/2 hour, until the topping is firm but not hard. Cut into bars, then return to refrigerator to finish chilling, at least 1/2 hour more. Serve cold.

By CINDERW

Ingredients

• ✓ instant hot chocolate mix
• all-purpose flour
• baking soda
• salt
• cinnamon
• nutmeg
• white sugar
• butter
• olive oil
• egg
• sour milk
• vanilla extract
• zucchini
• chocolate chip

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour 18 muffin cups or line with paper liners.
2. 2 Combine flour, hot chocolate mix, baking soda, salt, cinnamon, and nutmeg in a bowl. Set aside.
3. 3 Beat sugar, butter, and olive oil together in a large bowl until light and fluffy. Beat in eggs, one at a time; stir in sour milk and vanilla extract. Beat in flour mixture just until incorporated; stir in zucchini and chocolate chips. Pour batter into the prepared cups.
4. 4 Bake in the preheated oven until tops spring back when lightly pressed, 25 to 30 minutes. Cool in tins on a wire rack for at least 10 minutes before removing from cups.

By Veronica

Ingredients

• ✓ instant hot chocolate mix
• milk
• baking mix
• egg
• sugar
• baking cocoa
• vanilla extract
• cooking spray
• chocolate syrup
• whipped cream
• miniature marshmallow
• graham cracker

Instructions

1. 1 Whisk milk and hot chocolate together in a large bowl until smooth. Add baking mix, eggs, sugar, cocoa, and vanilla extract; whisk until combined.
2. 2 Grease a large skillet with cooking spray and set over medium-high heat. Pour in 1/4 cup batter for each pancake. Cook until bubbles form on the top, 2 to 3 minutes. Flip with a spatula and continue cooking until golden brown on the edges, 2 to 3 minutes more. Transfer pancakes to a plate. Repeat with remaining batter.
3. 3 Drizzle chocolate syrup over pancakes. Top with whipped cream, marshmallows, and graham cracker crumbs.

By adam