Chocolate Marshmallow Pillows

INGREDIENTS

Cookies

• 1 pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix
• 1/4 cup vegetable oil
• 2 tablespoons water
• 1 egg
• 2/3 cup chopped pecans
• 12 large marshmallows, cut in half

Frosting

• 1 cup semisweet chocolate chips (6 oz)
• 1/3 cup whipping cream
• 1 teaspoon butter or margarine
• 1 teaspoon vanilla
• 1/2 cup powdered sugar

DIRECTIONS

1. Heat oven to 350°F. In large bowl, stir cookie mix, oil, water, egg and pecans until soft dough forms.
2. On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
3. Bake 7 minutes. Remove from oven; immediately press marshmallow half lightly, cut side down, on top of cookie. Bake 1 to 2 minutes longer or just until marshmallows begin to soften. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
4. Meanwhile, in 1-quart nonstick saucepan, melt chocolate chips over low heat, stirring until smooth. Remove from heat. Add whipping cream, butter and vanilla; blend well. Stir in powdered sugar until smooth.
5. Spread frosting over each cooled cookie, covering marshmallow. Let stand until frosting is set.

Chex Lemon Buddies

Ingredients

• 9 cups Rice Chex® cereal
• 1 1/4 cups white vanilla baking chips
• 1/4 cup butter or margarine
• 4 teaspoons grated lemon peel
• 2 tablespoons fresh lemon juice
• 2 cups powdered sugar

Directions

1. Into large bowl, measure cereal; set aside.
2. In 1-quart microwaveable bowl, microwave chips, butter, lemon peel and juice uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3. Add powdered sugar. Seal bag; gently shake until well coated. Spread on waxed paper or foil to cool. Store in airtight container.

Chocolate Silk Pecan Pie

INGREDIENTS

Crust:

• 1 refrigerated pie crust, softened as directed on box

Pecan Filling:

• 2 eggs
• 1/3 cup granulated sugar
• 1/2 cup dark corn syrup
• 3 tablespoons butter or margarine, melted
• 1/8 teaspoon salt (optional)
• 1/2 cup chopped pecans

Chocolate Filling:

• 1 cup hot milk
• 1/4 teaspoon vanilla extract
• 1 (12 ounce) bag semisweet chocolate chips

Topping:

• 1 cup whipping cream
• 2 tablespoons powdered sugar
• 1/4 teaspoon vanilla extract
• Chocolate curls (optional)

DIRECTIONS

1. Heat oven to 350 degrees F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
2. In small bowl, beat eggs with electric mixer on medium speed until well blended. Add granulated sugar, corn syrup, butter and salt; beat 1 minute. Stir in pecans. Pour into crust-lined pie plate. Cover crust edge with 2- to 3-inch-wide strips of foil to prevent excessive browning; remove foil during last 15 minutes of bake time.
3. Bake 40 to 55 minutes or until center of pie is puffed and golden brown. Cool 1 hour.
4. Meanwhile, in blender or food processor, place chocolate filling ingredients. Cover; blend about 1 minute or until smooth. Refrigerate until mixture is slightly thickened but not set, about 1 hour 30 minutes.
5. Gently stir chocolate filling; pour over cooled pecan filling in crust. Refrigerate at least 1 hour or until firm before serving.
6. Just before serving, in small bowl, beat whipping cream, powdered sugar and 1/4 teaspoon vanilla with mixer on high speed until stiff peaks form. Spoon or pipe whipped cream over filling. Garnish with chocolate curls. Cover and refrigerate any remaining pie.

Triple Chocolate Truffle Cake

Ingredients

• 3 cups Semi-Sweet Chocolate Chips
• 1 cup unsalted butter at room temperature
• 8 large eggs, chilled
• 1/4 teaspoon salt
• 1/2 cup heavy cream
• 1 cup Milk Chocolate Chips
• 2 ounces White Chocolate baking bar, chilled

Directions

1. Preheat the oven to 325 degrees F. Arrange a rack in center of oven. Butter the bottom and sides of a 9 by 2-inch round cake pan and line the bottom with parchment paper.
2. In the top of a double boiler or in a heatproof bowl over barely simmering water, melt the semi-sweet chocolate chips and butter, stirring occasionally until smooth. Cool slightly.
3. Meanwhile, in a large bowl with an electric mixer fitted with the whip attachment, whip the eggs and salt on medium speed until doubled in volume, about 5 minutes. Gently fold the whipped eggs, a third at a time, into the melted chocolate. Pour the batter into the prepared cake pan.
4. Prepare a water bath for the cake by placing the cake pan in a larger pan, and filling the large pan halfway up the sides of the cake pan with hot, but not boiling water.
5. Bake for about 40 minutes, or until the cake pulls away from the sides of the pan and is set in the center. Remove the pan from the water bath to a cooling rack, and cool the cake completely in the pan. Cover with plastic wrap and refrigerate overnight. To remove the cake from the pan, dip the pan in warm water halfway up the sides and run a thin metal spatula around the inside of the pan. Invert onto a plate to unmold and remove the parchment paper.
6. To prepare the ganache, bring the heavy cream to a simmer in a small saucepan over low heat. Pour the heated cream over the milk chocolate chips. Stir gently until smooth and allow to cool slightly. When the ganache is still warm to the touch, pour over the top of cake and spread with an offset spatula to evenly cover (There will be some ganache leftover.)
7. Chill the cake until the ganache sets, about 30 minutes. To garnish, grate the white chocolate bar on top of cake.