Ingredients

• 1 stick butter, melted, plus 1 more stick butter, melted (also butter for greasing pan)
• 18 oz. package chocolate cake mix
• 3 eggs
• 8 oz package cream cheese, softened
• 3 to 4 tablespoons cocoa powder
• 16 oz box powdered sugar
• 1 teaspoon vanilla extract
• 1 cup chopped nuts (optional)

Instructions

1. Heat oven to 350 and grease 13"x9" pan.
2. In large bowl, mix together one egg, one stick melted butter, and cake mix. Stir until well blended.
3. Pat mixture into prepared pan (batter will be thick.)
4. Beat cream cheese until smooth using mixer.
5. Add in additional 2 eggs and cocoa powder and mix well, then add in powdered sugar.
6. Mix until all ingredients are well mixed together.
7. Slowly add in additional 1 stick melted butter and vanilla, continuing to beat until mixture is smooth.
8. Add in nuts if desired (I didn't use them.)
9. Spread filling over cake mixture in pan.
10. Bake 40-50 minutes, being careful not to overcook the cake (the middle will still be a little bit gooey after finished baking.)
11. Let cool on wire rack and enjoy!

Ingredients

• 3 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 (8-ounce) packages cream cheese, softened
• 2 1/2 sticks butter, softened
• 1 1/2 cups sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup graham cracker crumbs
• 2 cans (20-ounce) cherry pie filling

Instructions

1. Mix flour, baking powder and salt in bowl.
2. In separate bowl, cream together cream cheese, butter and sugar until smooth using electric mixer, for about two minutes.
3. Add eggs and vanilla and blend well.
4. Add flour mixture and mix until combined.
5. Put dough in refrigerator for 30 minutes until firm.
6. Preheat oven to 350 degrees and line baking sheets with parchment paper.
7. Put graham cracker crumbs in shallow bowl.
8. Roll dough into 1 1/2-inch balls, then cover with graham cracker crumbs.
9. Bake 2" apart on baking sheets, and make a small hole in the center of each ball.
10. Put 3 cherries in the center of each cookie.
11. Bake 12-14 minutes, until lightly browned around edges.
12. Cool for 5 minutes on baking sheet then transfer to a wire rack to cool completely.
13. Optional ~ sprinkle with powdered sugar, enjoy!

Ingredients

• 1 16 oz jar salted peanuts
• 1 16 oz jar unsalted peanuts
• 1 12 oz bag semi sweet chocolate chips
• 1 12 oz bag milk chocolate chips
• 2 10 oz bags peanut butter chips
• 1 4 oz block white chocolate bar
• sea salt (optional)

Instructions

1. Layer everything in your slow cooker except the salt (beginning with the peanuts.)
2. Cook on low setting for 2 hours.
3. Stir ingredients around and cook an additional 20 minutes.
4. Remove from slow cooker and place in small muffin cups.
5. Cool until hardened for at least one hour ~ enjoy!

Ingredients

• 10 oz. package Reese's Peanut Butter Chips
• 1/2 cup butter or margarine
• 1 cup sugar
• 3 eggs
• 1 tsp vanilla
• 1 cup flour
• 1/2 tsp salt
• 10 oz Hershey's Semi Sweet Chocolate Chunks

Instructions

1. Heat oven to 350 and grease 9x13 dish.
2. In small bowl, place peanut butter chips and microwave for 1 minute, then stir.
3. Microwave chips an additional 30 seconds or until chips are melted and smooth when stirred. Cool for a few minutes.
4. In mixing bowl, beat butter and sugar until fluffy.
5. Add eggs and vanilla.
6. Beat in peanut butter chips, flour and salt.
7. Add in chocolate chunks and peanuts. Spread into pan (batter will be thick.)
8. Bake 25-30 minutes, until brownies begin to pull away from sides of pan.
9. Cool completely on wire rack and cut into squares.
10. Enjoy!

Ingredients

• 2 cups semisweet chocolate chips
• 2 cups butterscotch chips
• 2 1/2 cups peanut butter
• 2/3 cups milk
• 1 cup butter
• 1 3.5 oz pkg instant vanilla pudding mix
• 2 tbsp powdered sugar
• 3 cups peanuts (optional - we left these off because I didn't have them in the pantry but I think they would have been delicious on top!)

Instructions

1. Melt butterscotch, chocolate chips and peanut butter until smooth over medium heat.
2. Pour half of hte mixture into the bottom of a greased 9x13 pan. Chill in freezer until hardened.
3. Melt butter on stovetop, then add instant pudding and milk, boil one minute.
4. Add confectioners sugar and mix well, stirring completely. It will be a strange consistency, but will mix together.
5. Pour pudding mixture over chocolate layer and freeze again until hardened.
6. If adding peanuts, mix them into the rest of the chocolate mixture and spread on top of pudding layer.
7. Chill one more hour in freezer until set.
8. Keep refrigerated until serving ~ enjoy!

Ingredients

• 1 cup sugar
• 1/2 cup all purpose flour
• 1/2 cup melted butter (it’s not as good with margarine)
• 2 eggs, slightly beaten
• 6 oz. package chocolate chips
• 1 cup chopped pecans
• 1 teaspoon vanilla
• 9 inch unbaked pie shell

Instructions

1. Preheat oven to 325.
2. Mix together sugar and flour. Add melted butter and blend well.
3. Stir in eggs, chocolate chips, nuts and vanilla.
4. Pour mixture into pie shell. Bake in oven for one hour or until golden brown.
5. Pie will wiggle a little when done; but will continue to set as it cools. Serves 8.