Triple Chocolate Mini Cups Cookie Exchange Quantity Recipes

Steps:

• Heat oven to 350°F. Place mini paper baking cups in mini muffin pan cups OR use mini foil muffin cups if you don't have mini muffin pans.
• In 2-quart saucepan, melt butter and chocolate over low heat 6 to 10 minutes, stirring occasionally, until smooth; cool 20 minutes. In large bowl, beat melted chocolate mixture, sugar, 1 cup of the flour, the cocoa, baking powder, salt and eggs with electric mixer on medium speed about 2 minutes, scraping bowl occasionally, until well blended. Stir in remaining 1/2 cup flour and the chocolate chips. Drop dough by rounded teaspoons into mini cups.
• Bake 15 to 17 minutes or until edges are slightly firm (center will be slightly soft). Immediately top each with cherry, pecan half or chocolate, pressing slightly. Cool completely, about 1 hour.

Steps:

• Heat oven to 350°F. Line 15x10x1-inch pan with foil, leaving about 2 inches of foil hanging over sides of pan.
• In large bowl, stir together flour, brown sugar, cocoa and egg. Cut in 1 1/4 cups of the butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Stir in walnuts; reserve 3 cups of the crumb mixture. Press remaining mixture firmly in bottom of pan; sprinkle with 2 cups chocolate chips. Bake 15 minutes.
• Meanwhile, in heavy 2-quart saucepan, melt caramels with sweetened condensed milk and remaining 1/4 cup butter over low heat, stirring constantly. Pour over crust. Top with reserved crumb mixture. Bake about 20 minutes longer or until bubbly. Cool completely, about 2 hours.
• In small microwavable bowl, microwave 1 cup chocolate chips and the shortening uncovered on High 1 to 3 minutes, stirring halfway through heating time, until melted and thin enough to drizzle. Drizzle over bars. For bars, cut into 12 rows by 6 rows.