Double Chocolate Espresso Bars

Base:

1 pound, 1.5-ounce double chocolate chunk dry cookie mix

1/4 cup vegetable oil

2 tablespoons water

1 egg

Filling:

8 tablespoons unsalted butter

3/4 cup semisweet chocolate chips

2 8-ounce packages cream cheese, softened

1 1/2 cups powdered sugar

1 teaspoon ground cinnamon

1 teaspoon vanilla

Topping:

1/2 cup whipping cream

2 cups semisweet chocolate chips

1/4 cup unsalted butter

2 tablespoons instant espresso powder

Heat oven to 350 degrees. Mix cookie-base ingredients until soft dough forms. Spread in ungreased 13x9 pan. Bake 12-15 minutes or just until set. Cool 30 minutes.

Melt 2 tablespoons butter and 3/4 cup chocolate chips on medium low heat, stirring. Set aside to cool.

Beat cream cheese and remaining 6 tablespoons of melted butter with electric mixer on medium speed until smooth. On low speed, beat in powdered sugar, cinnamon and vanilla. Beat in cooled chocolate on medium speed until well blended. Spread filling on cooled base. Cover and refrigerate 2 hours.

Heat whipping cream, 2 cups chocolate chips, 1/4 cup butter and espresso powder on medium low heat, stirring. Cool until lukewarm.

Pour chocolate toping over filling, spread to cover. Refrigerate until set, 2 hours or overnight. Cut with wet knife into small bars.

Peanut Butter Pie

2/3 cup peanut butter (smooth)
8 oz package cream cheese, softened
1/2 cup milk
1 cup powdered sugar
1 8-oz carton cool whip
1 graham cracker crust

Beat first 4 ingredients together until smooth.
Fold in cool whip.
Pour into a graham cracker crust and refrigerate for several hours.

If you want to get fancy, right before serving, drizzle some chocolate syrup over the top.

Soda Cracker Candy

1 cup real butter (2 sticks)
1 cup light brown sugar, packed
1 (12 oz) pkg. semi-sweet chocolate chips (Nestles melts the best)
Finely chopped nuts
Saltine Crackers

Preheat oven to 350°

Line a cookie sheet with "Quick Release" aluminum foil. Place a single layer of saltine crackers to fill the cookie sheet, do not overlap.

Boil the real butter and brown sugar on medium heat to reach the "crack" stage (about 5 min.).

Pour and spread mixture over saltines.

Bake (not on bottom shelf) in oven for 10 minutes. Remove carefully.

Sprinkle chocolate chips over the top and wait about 3 minutes for chips to melt. Spread chocolate over crackers. Sprinkle with chopped nuts.

Refrigerate until hard and cut or break into pieces. Keep refrigerated until ready to eat.