We’ve had a change of plans tonight.

We were going to some friends to enjoy homemade pizza – but since the snow plow hasn’t been by yet, and the snow keeps falling, we’ll  stay at home.

It’s going to be another one of those snowy – stay – in – and watch a movie – kind of family nights.

Perfect for cuddling, and quilts, and of course – chocolate!

But then – every night is perfect for chocolate!

These yummy treats were fast and easy to make – and won’t last long!

Chocolate Toffee Bars

Crust:

1 cup flour
1/2 packed brown sugar
1/2 cup butter or margarine (softened)

Topping;

1 cup packed brown sugar
2 tablespoons flour
1 teaspoon baking powder
2 eggs
1 cup semi-sweet chocolate chips
1/2 cup chopped nuts (we used walnuts)

For the crust: Mix together the flour and brown sugar. Cut in the butter until crumbs are formed. Press into the bottom of an ungreased 9 x 13 inch pan.

Bake at 350 degrees for about 8-10 minutes or until lightly browned.

Let the crust cool slightly while mixing up the topping.

Mix the brown sugar, flour, eggs, and baking powder until well-blended. Stir in the chocolate chips and the nuts.

Pour the topping evenly over the crust. Bake at 375 degrees for 18 – 20 minutes longer or until it is a deep golden brown and the center is set.

Cool completely before cutting and indulging!

Enjoy!

I’ve linked this post up with my friend Lisa over at Stop and Smell the Chocolates for her Chocolate Friday fun!

These brownies have some memories attached to them!

Many, many Christmas’s ago (almost 20 I think!) my sister brought home a tall, blond fella that she had taken a shine to.

Seems he liked her just fine too – and a few years later he married her and they’ve been together every since.

But back to that first Christmas – this tall blond fella brought along some gooey wonderful brownies to share. I don’t know if  he was trying to win “brownie points” (sorry – I couldn’t resist!) or even if my sister tipped him off to how much the entire family loves chocolate – but at any rate – these were a BIG hit.

And have been ever since.

Our family calls them “Peacemakers” – although the last piece has been known to cause conflict!

Peacemakers (Caramel-Pecan Brownies)

1 box German chocolate cake mix
1 bag of chocolate chips (12 ounces)
1 bag (14 oz.) Kraft caramels
1 small can evaporate milk (6ounces)
1 package of pecans (you can substitute walnuts)
3/4 cup margarine (softened)

Combine the cake mix, margarine, 1/3 cup of the milk. Stir in the nuts. Spread 1/2 of this mixture in the bottom of a greased 9 x 13 inch pan. Bake at 350 degrees for 6 minutes.

Meanwhile, melt the caramels and the rest of the milk (1/3 cup) in the microwave.

Sprinkle the chocolate chips over the brownie base and pour the caramel over the top. Put the rest of the cake mix on the top in spots and pat down.

Bake for 15-18 minutes.

Cool thoroughly before cutting.

Enjoy!

I’ve linked this post up with my friend Lisa over at Stop and Smell the Chocolates for her Chocolate Friday Fun!

As I’ve confessed before, peanut butter balls are almost a staple at our house during the Christmas season.

They are one of the first things I make after Thanksgiving and we enjoy them through-out the holidays.

Imagine my shock when I discovered <gasp> that we had run out before Christmas.

Time was slipping by and I didn’t see how I could possibly make another batch. But a quick flip through my recipe file yielded this yummy substitute. The peanut butter base is very similar to the innards of a peanut butter ball and it was super quick to whip together!

Peanut Butter Bars
(recipe from my sweet and wonderful niece Sarah!)

1 cup butter
1 cup peanut butter
1 cup crushed graham crackers
4 cups powdered sugar
2 cups chocolate chips

Melt the butter. Add the peanut butter, graham crackers and powdered sugar.

Spread out on an ungreased jelly roll pan. (Your hands work best for this part!)

Melt the 2 cups of chocolate chips and spread over the peanut butter base.

Cool in refrigerator for about an hour or until the chocolate is set. Cut into small squares.

Enjoy!

I was feeding the multitudes – again – and needed a sheet cake brownie.

But I wanted a rich thick brownie, not the cake-like brownies that I associate with one baked in a sheet cake pan.

But the recipes I found all called for almost a pound of butter! Sorry – but I am way to cheap and calorie conscious for that.

So I improvised.

I substituted peanut butter for some butter called for. The result? A really yummy peanut butter lovers dream brownie with a hint of nutrition!  Those teenage boys loved them!

Chocolate Peanut Butter Brownies

3/4 cup butter or margarine, softened
1/2 cup peanut butter
2 cups sugar
2 eggs
2 teaspoon vanilla extract
2 cup all-purpose flour
3/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
2 cup (12-ounce package) peanut butter chips
1 cup chocolate chips

Heat your oven to 350 degrees. Grease 15-1/2 X 10-1/2 X 1-inch jelly-roll pan. In large mixing bowl beat butter, peanut butter and sugar until light and fluffy. Add the eggs and vanilla; mixing well.

In a separate bowl combine flour, cocoa, baking soda and salt. Gradually blend into creamed mixture. Stir in chips.

Spread batter into prepared pans and bake 20 minutes or until set. Cool completely; cut into bars.

Makes about 4 dozen bars.

Enjoy!

Since my favorite part of an apple crisp is the crunchy topping, and you all know that I love chocolate, you can understand my excitement when I found the recipes for these yummy bars!

A gooey chocolate brownie base with a crunchy, nutty, chocolate topping, these were a real hit in  my family!

I seriously considered hiding them from the children in my secret place deep in the freezer – but I refrained. At least I shared some!

Chocolate Streusal Bars
From the Hershey’s Chocolate Cookbook (a must have cookbook for the serious chocolate lover!)

1-3/4 cups all-purpose flour
1 cup sugar
1/4 cup HERSHEY’S Cocoa
1/2 cup (1 stick) butter or margarine
1 egg
1 can (14 ounces) sweetened condensed milk (not evaporated milk)
2 cups (12 ounce package) HERSHEY’S SPECIAL DARK Chocolate Chips or HERSHEY’S Semi-Sweet Chocolate Chips, divided
1 cup coarsely chopped nuts

Heat oven to 350 degrees. Grease 13X9X2-inch baking pan.

Stir together flour, sugar, and cocoa in large bowl. Cut in butter until mixture resembles coarse crumbs. Add egg; mix well. Set aside 1-1/2 cups mixture. Press remaining mixture onto bottom of prepared pan.

Bake 10 minutes. Meanwhile, place sweetened condensed milk and 1 cup chocolate chips in medium microwave-safe bowl; stir. Microwave at MEDIUM (50%) 1 to 1-1/2 minutes or until chips are melted and mixture is smooth when stirred; pour over crust. Add nuts and remaining chips to reserved crumb mixture. Sprinkle over top.

Bake an additional 25 to 30 minutes or until center is almost set. Cool completely in pan on wire rack. Cut into bars. Makes about 36 bars.

Enjoy!