Cream Cheese Fudge

 Yield: 3 dozen 1½ X 1½ inch pieces

 1 cup semi-sweet chocolate chips
1 – 8 oz cream cheese
1 Tbsp instant Espresso powder
¼ c powdered sugar
1 tsp vanilla
¼ c chopped walnuts

Line an 8X8 dish with aluminum foil, buttered to allow release of candy; set aside. Melt chocolate chips either in microwave, stirring every 30 seconds or in a double boiler on the stove. Mix the cream cheese, espresso powder and sugar together until light and fluffy. Add melted chocolate, vanilla and mix until well combined. Add nuts and incorporate. Spread in the prepared dish Place in the refrigerator until can cut easily, length of time will depend on thickness of candy. Keep refrigerated in a closed container until ready to serve.

Earthquake Cake

 1 box Duncan Hines German Chocolate Cake Mix
3 eggs
1 1/3 c. water

1/2 c. oil
1 c. coconut
1/2 c. chopped walnuts
8 oz. softened cream cheese
1 stick softened butter
2 c. powdered sugar
1 tsp. vanilla
1 pkg. chocolate chips

Directions:
Preheat oven to 350 degrees F and lightly spray a 9’x13’ pan with cooking spray. In the bottom of pan, put the coconut and nuts.

Mix cake mix according to package directions. Spread batter over the nuts and coconut.

In a bowl, mix the cream cheese, butter, vanilla, and powdered sugar until fluffy. Spread over the batter. Sprinkle with chocolate chips. Bake at 350 degrees F for 50 minutes. Cool.

 

Ferrero Rocher Brownie Bites with Caramel Icing

Ferrero Rocher Brownie Bites with Caramel Icing Makes 24 bite-sized brownies

1 (18.5 oz. box) brownie mix (plus necessary eggs, oil & water per package instructions
24 Ferrero Rocher candies
4 tablespoons butter, softened
4 oz. cream cheese, softened
2-3 tablespoons caramel "sauce"
1 cup confectioners sugar

Remove all wrappers from the candies.

Pre-heat oven to 325F.

Prepare brownies according to package directions.  Grease a mini-muffin tin with cooking spray and fill each cup approximately 3/4 full with batter.  Bake for 12-15 minutes until a toothpick inserted comes out clean.  Remove from oven and immediately press a candy into the center of each brownie bite.  (The top of the candy will protrude a bit from the brownie...it's OK...you'll cover it with icing.)  Cool for a couple of minutes in the tin then carefully remove the brownie bites from the pan to a cooking rack.  Allow to cool completely.

To make the frosting, use the paddle attachment on a stand mixer and beat the butter and cream cheese together until smooth.  Add the caramel sauce* and blend.  Add the confectioners sugar and whip until creamy and smooth.  Using a pastry or plastic bag with a piping tip, pipe the frosting onto the top of each brownie bite.  Chill in the refrigerator to set the frosting a bit before serving.

*To make homemade caramel sauce, simple empty the contents of a small can of sweetened condensed milk into a saucepan.  Stir constantly for 10 to 12 minutes over medium heat.  (Do not let it scorch.)  The milk will begin to deepen in color and thicken.  Remove from heat when the caramel will thickly adhere to the back of your mixing spoon.  The longer you cook it, the harder it will become when it cools until it is difficult to work with.  To thin it, add a small splash of milk and mix well.  

*You will only need two tablespoons of caramel to make the icing...other ways to use the remaining caramel ice cream topping, straight off the spoon, etc

BROWNIE REFRIGERATOR CAKE

1 box brownie mix
1 extra large egg
1 (8 oz.) package cream cheese, softened
1 cup powdered sugar
2 (8 oz.) containers whipped topping
1 (3 oz.) package instant chocolate pudding
1 (3 oz.) package instant vanilla pudding
3 1/2 cups milk
1 Hershey candy bar or chocolate syrup

Directions: Mix brownie mixes according to directions. Add egg. Bake in brownie pan. Mix cream cheese, powdered sugar and 1 container whipped topping. Put this mix on top of the cooled brownies. Blend puddings and milk together and put on top of the cream cheese mixture. Top with another layer of whipped topping. Put chocolate shavings or chocolate syrup on top. Refrigerate until ready to serve.