These will be a hit at any gathering. Just perfect for popping into your mouth. Perfect for grabbing the whole tray of them and going over to a corner and just savoring each and every one. After all, there will be enough people to “mingle” with the other guests while you sit back and enjoy these delectable little bites of heaven. This recipe comes from the Southern Living Christmas 2011 Edition.

1 (18.25 oz) package German chocolate cake mix
1 (16 oz) container milk chocolate ready to spread frosting
2 cups toasted coconut, divided
1 3/4 cups toasted finely chopped pecans, divided
Wax Paper
4 (7 oz) containers milk chocolate dipping chocolate
Prepare and bake cake mix according to package directons in a lightly greased 13 x 9 pan. Let cool completely in pan (about 30 min)
Crumble cake into a large bowl. Scoop frosting by spoonfuls over cake crumbs. Sprinkle with 1 cup each coconut and pecans; stir gently just until thoroughly blended. Using a cookie scoop, scoop cake mixture into 1 1/4 ” balls and roll in hands making them round. Place balls on wax paper lined baking sheets. Cover and chill 1 to 2 hrs.
Meanwhile, combine remaining 1 cup coconut and 3/4 cup pecans; stir well. Melt dipping chocolate, 1 container at a time, according to package directioins; dip chilled balls in melted chocolate, using candy dipping fork or if you don’t have one use a fork with a toothpick to secure ball to fork. Allow excess chocolate to drip off. Place coated truffles on wax paper lined baking sheets. Sprinkle tops with coconut pecan mixture and chill 30 min or until set. Place truffles in small baking cups to serve or a platter.
*I used Duncan Hines German Chocolate Cake mix, Betty Croker Frosting and Bakers Real Milk Chocolate Dipping Chocolate

This recipe is from Just A Pinch Recipe Club and it is so awesome. It just hits the spot when you are wanting to sit down with a cup of coffee or Coke and bite into something ooyie gooie with a special treat of combined chocolate/peanut butter taste. Worth the little extra time it takes to make them.

Ingredients
– 1 1/2 c all purpose flour
– 1/2 c unsweetened cocoa powder
– 1/2 tsp baking soda
– 1/4 tsp salt
– 1/2 c granulated sugar, plus extra for rolling
– 1/2 c brown sugar, firmly packed
– 1 stk butter, softened – 1/4 c smooth peanut butter
– 1 tsp vanilla extract
– 1 lg whole egg
– 1 lg egg yolk
– 3/4 c smooth peanut butter
– 3/4 c confectioners’ sugar

Directions
1. DOUGH: Preheat the oven to 375°F and lightly grease (or line with parchment) two baking sheets. In a medium-sized bowl, whisk together the flour, cocoa, baking soda and salt. In another medium-sized mixing bowl, beat together the sugars, butter, and 1/4 cup of peanut butter until light and fluffy. Add the vanilla, egg, and egg yolk, beating to combine, then stir in the dry ingredients, blending well

2. FILLING: In a small bowl, stir together the 3/4 cup of peanut butter and confectioners sugar until smooth.

3. With floured hands or a teaspoon scoop, roll the filling into 26 one-inch balls.

4. FORM COOKIES: Scoop 1 tablespoon of the dough. Make an indentation in the center with your finger and place one of the peanut butter balls into the indentation Bring the cookie dough up and over the filling, pressing the edges together cover the center; roll the cookie in the palms of your hand to smooth it out into ball. Repeat with the remaining dough and filling.

5. Roll each rounded cookie in granulated sugar, and place on the prepared baking sheets, leaving about 2 inches between cookies.

6. Grease the bottom of a drinking glass, and use it to flatten each cookie to about 1/2-inch thick.

7. Bake the cookies for 7 to 9 minutes, or until they’re set and you can smell chocolate. Remove them from the oven, and cool on a rack.

Paula Deen does it again, where does she get thesegreat recipies? Do you think she just lays in bed at night and comes up with more delicious ways to use butter? No matter where she gets them, they are always delicious and this one even has dark chocolate in it, so I feel better about eatting the cookies, saying that, “I am only eatting them because they are healthy. They have fruit and dark chocolate in them, which makes them healthy” Are you on board with me on this?
1 1/2 cups flour
3/4 teas baking powder (if you are a new baker or cook, you will discover that cookies with baking powder instead of baking soda tend to be a little more softer than ones baked with baking soda. The ones with the baking powder bake up fluffier (is that a word) than the ones made with baking soda, which tend to spread more on the cookie sheet and get a little more crispy)
1/4 teas salt
2/3 cup firmly packed brown sugar
1/2 cup butter, softened
2 eggs
1 teas vanilla
1/2 cup chopped dried cherries
1/4 cup chopped unsweentened dark chocolate
In a medium bowl, stir together the flour, baking powder and salt.
In a large bowl, beat sugar and butter until fluffy. Add eggs, one at a time, beating well after each. Beat in vanilla. Beat in flour mixture until just combined. Stir in cherries and chocolate and chill 1 hr or until firm.
Preheat oven to 350. Drop dough by tablespoons 2 in apart on ungreased baking sheet. Bake 11-14 min, depending upon your oven or until lightly browned around the edges. Cool completely on wire racks. (I don’t do this, I cool cookies on paper towels as I think cooling them on the wire racks makes them more crispy than I like them. I love soft fluffy cookies so if you do also, cool them on paper towels. You may also substitute bittersweet chocolate for the unsweetened chocolate if you prefer.

I admit it, I have copied this recipe right off another person’s blog. But they are absolutely delicious and wanted to share this recipe with you. It comes from the Moonbakers Blog (I think that is the correct name) These are so simple and so tastefully delish that you will bake them over and over……

Nutella Cheesecake Layer Bars

– 8 Chocolate Graham Crackers

– ½ Stick Unsalted Butter, melted

– 16 oz. Cream Cheese, at room temperature

– 2 eggs, at room temperature

– ½ C. Granulated Sugar

– ¼ + 1 Tbsp. Heavy Cream

– 1 tsp. Vanilla Extract

– ¼ C. Nutella

Preheat the oven to 325 degrees F.

Butter an 8 x 8 baking pan and line with parchment paper, making sure that the parchment is well pressed in the corners. Set aside.

In a food processor, pulse chocolate graham crackers until they become crumbs (like bread crumbs). Add in melted butter and pulse until moistened. Press graham cracker mixture evenly into the bottom of the prepared baking dish. Bake crust in the center of the oven until set, about 12 minutes. Set aside and cool.

Clean out the food processor. Add cream cheese, eggs, sugar, ¼ C. heavy cream, and vanilla extract. Pulse until smooth. Put 2/3 of the cream cheese mixture in a bowl and set aside. Add Nutella and 1 Tbsp. of heavy cream to remaining 1/3 of the cream cheese mixture in the processor. Pulse until smooth.

To assemble, spread the vanilla cheesecake mixture over the cooled graham cracker base, being careful not to disturb the crust. Pour Nutella cheesecake layer on top of vanilla layer and spread evenly. Bake on the center rack of the oven for about 35 minutes, or until the center jiggles slightly. Remove from the oven and cool completely on a cooling rack. Refrigerate for at least 3 hours.

When ready to serve, lift bars out of the pan by lifting up the parchment paper (it should release easily). Slice into 16 squares and serve.

These are amazing! Very gooey and chocolatey and will satisfy your chocolate cravings instantly.
1 cup flour
1/3 cup sifted powdered sugar
1/2 cup butter (very cold)
1 1/2 cups sugar
3 tables cocoa
1/8 teas salt
2 tables butter, melted
2 large eggs, beaten
1 (5 oz) can evaporated milk
1 teas vanilla
1/2 chopped pecans (opt)
Combine flour and powdered sugar; cut in 1/2 cup butter with a pastry blender until crumbly. Press mixture evenly into a 9 in square pan. Bk at 350 for 15 min or until lightly browned.
Combine sugar, cocoa and salt. Add 2 tables butter and eggs; beat 2 1/2 min at medium speed with mixer. Add milk and vanilla, mixing well. Stir in pecans; pour mixture over crust.
Bake at 350 for 40 to 45 min or until middle is set. Cool completely on a wire rack. Cover and chill at least 2 hrs. Cut into squares. Store in frig. Yields: 3 dz.

Oh boy, this had my name written all over it. I was looking through an old Taste of Home Magazine from 2006, found this recipe and it is now one of my favs…use a bought chocolate crumb crust and it could not be simpler to make, but hard not to eat the whole pie at one sitting.
1/2 cup sugar
1/3 cup cornstarch
1/4 cup baking cocoa
1/4 teas salt
1 1/2 cups milk
16 miniature Almond Joy candy bars, chopped
1 teas vanilla
1 chocolate crumb pastry shell
Whipping cream
In a large saucepan, combine the sugar, cornstarch, cocoa and salt. Stir in milk until smooth and stir for 2 minutes or until thickened (mixture will thicken quickly). Remove from the heat. Add chopped candy bars and vanilla, stir until chocolate is melted. Pour into pastry shell. Press plastic wrap onto filing and refrigerate about 4 hrs. Remove plastic wrap. Slice and serve with whipping cream. *If you don’t like coconut, try using the minature Reeses Peanut Butter cups (I believe these bars come in packages of 8 ea. and are a $1.00 at wallmart for the package).

I know, here I go again with the chocolate, but I just can’t help it. I see these recipes and immediately, I have to go make them when they sound this good. And….it is! Perfect for those spring dinners and great to have in the freezer for unexpected friends dropping by.

1 (3 oz) cream cheese, softened
2 tables sugar
2 cups heavy whipping cream
1/4 cup chopped walnuts (or pecans)
1 chocolate crumb crust (9 in)
2 pacakges (4 3/4 oz each) chocolate covered min candies, divided
1 pint chocolate ice cream or fudge ripple ice cream
1/4 cup hot fudge ice cream topping, warmed
2 tables powdered sugar
1 tsp vanilla extract
In a small bowl, beat cream cheese and 2 tables sugar until blended. Beat in 1 cup cream until soft peaks form. Fold in nuts and spread into pie crust. Coarsely chop 1 package mint candies and fold into softened ice cream. Spread over cream cheese mixture. Drizzle with fudge topping. Freeze for 1 hr.
In a small bowl, beat remaining cream until it begins to thicken. Add the powdered sugar, vanilla and beat until stiff peaks form. Garnish pie with whipped cream mixture and remaining candies. Freeze. Remove from the freezer 15 min before serving.

I know this has a very long name, but it starts with a mix and is so easy. The fudgey tastes is awesome.
1 (14 oz) can Eagle Brand Sweetened Condensed Milk
2 (7.4 oz) packages Martha White Chocolate Chip Muffin Mix
48 foil-wrapped chocolate-covered caramel candies, unwrapped (Hershey’s or Dove)
5 oz unsweetened chocolate
1/4 cup butter
2/3 cup chopped pecans, if desired

Heat oven to 350. Coat cookie sheet with Pam. Microwave chocolate and butter in bowl until butter is melted. Stir until chocolate is melted and smooth. Stir in condensed milk. Stir in muffin mixes until blended. Roll tablespoonfuls of dough into balls.
Dip bottom into pecans, if using pecans. Place on sheet with nut side up, 2″ apart. Bake 7-8 min or just until cookies look slightly cracked and centers are still soft. Press a chocolate covered caramel candy into center of cookie. Place on rack. Swirl chocolate gently with knife while candy is warm.