Mimis Chocolate Surprise Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together 1/2 cup butter and 1 cup sugar until smooth. Beat in the egg, then stir in the 1/4 cup milk and vanilla. Combine the flour, 1/3 cup cocoa and baking soda; stir into the creamed mixture. Drop by heaping teaspoonfuls onto the prepared cookie sheet.
• Bake for 8 minutes in the preheated oven. Remove cookie sheet and press marshmallow halves into the center of each cookie cut side down. Return the cookies to the oven for an additional 2 minutes. Remove from the oven and press lightly on the cookies to flatten slightly. Remove cookies to wire racks to cool.
• To make the icing: In a small saucepan over medium heat, combine 1 cup sugar, 1/2 cup cocoa, 1/4 cup milk, 1 teaspoon vanilla and 1/4 cup butter. Bring the mixture to a boil, stirring occasionally, and let boil for 1 minute. Brush the cookies with the frosting then top each one with a pecan half before the icing sets.

Steps:

• Preheat oven to 375.
• Melt butter, add flour and 1/2 cup nuts. Mix and press into bottom of 13x9 pan. Bake for 15 minutes.
• Cream powdered sugar, cream cheese and 1 cup Cool Whip. Spread over cooled crust.
• Mix instant pudding with milk. Spread over cream cheese layer.
• Spread remainder of whipped cream over chocolate pudding layer. Sprinkle with chopped nuts if desired.
• Chill overnight.

Steps:

• Preheat oven to 325°F.
• Mix everything together in one big bowl.
• You don't have to bake the crust first, prick the bottom of it.
• Pour filling into crust.
• Bake for about 50 minutes. Let the pie set for a long while once it comes out of the oven. I think this definitely tastes better room temperature.
• If you'd like, serve with a big scoop of ice-cream, some fruit, a little whipped cream, or straight out of the pie plate!

Steps:

• Preheat oven to 375°F.
• Combine flour, cocoa, baking powder and baking soda in medium bowl; set aside.
• Beat butter, brown sugar and 1/2 cup granulated sugar with electric mixer at medium speed until light and fluffy; beat in eggs and vanilla.
• Gradually add flour mixture and 1/2 cup pecans; beat well.
• Cover dough; refrigerate 15 minutes or until firm enough to roll into balls.
• Place remaining 1/2 cup pecans and 1 tablespoons sugar in shallow dish. Roll tablespoonful of dough around 1 caramel candy, covering completely; press one side into nut mixture.
• Place, nut side up, on ungreased cookie sheet. Repeat with additional dough and candies, placing 3 inches apart.
• Bake 10 to 12 minutes or until set and slightly cracked. Let stand on cookie sheet 2 minutes.
• Transfer cookies to wire rack; cool completely.
• Place white chocolate chips in a small resealable plastic freezer bag; seal bag.
• Microwave at MEDIUM (50% power) 2 minutes. Continue microwaving in one minute intervals at 50% power until melted.
• Knead bag until chocolate is smooth. Cut off tiny corner of bag; drizzle chocolate onto cookies.
• Let stand about 30 minute or until chocolate is set.

Steps:

• Combine all the ingredients in a large mixing bowl.
• Blend and scrape bowl; then beat at medium speed for 4 minutes.
• Pour into greased and floured 10" tube pan.
• Bake at 350° for 55-60 minutes or till done. Do not underbake.
• Cool in pan for 15 minutes.
• Remove from pan and finish cooling on rack.
• Frost if desired or sprinkle confectioners sugar over it.

Steps:

• 1. Preheat oven to 375 degrees. Cream together butter and sugars. Add eggs one at a time mixing well in between. Add vanilla.
• 2. Mix together dry ingredients and combine with sugar mixture. Stir in pecans, chocolate chips and grated chocolate bar.
• 3. Shape dough into golf-ball sized balls, Place 2" apart on ungreased cookie sheet, flattening slightly. Bake at 375 for 10-12 minutes. Let cool slightly and put on wire rack to cool.