Rocky Road Brownies

Rocky Road Brownies
6 Tbsp unsalted butter

2 oz unsweetened chocolate, coarsely chopped
1/4 cup semisweet chocolate chips, divided
1 cup granulated sugar
2 large eggs
3/4 cup unbleached flour
1/2 tsp salt
1/2 cup butterscotch chips
1/2 cup pecans, chopped
1 1/4 cup miniature marshmallows
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Preheat oven to 350°. Grease and flour a 9x9-inch pan.

Melt the butter, unsweetened chocolate and 2 Tbsp semisweet chocolate chips in a small saucepan over low heat, stirring frequently. Remove from the heat and let cool for about 15 minutes.

Beat the sugar and eggs together until frothy. Add the cooled chocolate mixture and mix until incorporated. Measure the flour and salt and sift together directly into the batter. Mix gently until well combined and no trace of the dry ingredients remain.

Using a spatula, spread half of the batter evenly in the prepared baking pan. Bake for 12 minutes.

Meanwhile, stir the butterscotch chips, pecans, marshmallows and remaining 2 Tbsp chocolate chips into the remaining half of the batter by hand.

Spread the marshmallow mixture evenly over partially baked layer. You may have to use your hands to spread it evenly. Bake for an additional 15 minutes.

Remove from oven and let cook on rack for 1 hour. Cut just before serving.

Recipe taken from Plain Chicken.

German Chocolate Bars

German Chocolate Bars
1 package (18-1/4 oz.) German chocolate cake mix
2/3 cup cold butter, cubed
1 cup semisweet chocolate chips
1 can (15 oz.) coconut-pecan frosting
1/4 cup milk
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Place cake mix in a bowl; cut in butter until crumbly. Press 2-1/2 cups into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 10 minutes; immediately sprinkle with chocolate chips. Drop frosting by tablespoonfuls over the chips. Stir milk into the remaining crumb mixture; drop by teaspoonfuls over top.

Bake 25-30 minutes longer or until bubbly around the edges and the top is cracked. Cool on a wire rack.; Refrigerate for 4 hours before cutting.

Magic Cookie Bars

Magic Cookie Bars

1/2 cup butter

1-1/2 crushed graham crackers

1-14 oz. can sweetened condensed milk

1 cup semi-sweet chocolate chips

1 cup butterscotch chips

1 cup coconut

1 cup nuts (optional)

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Preheat oven to 350° . In a 13x9 pan melt butter. After melted, sprinkle crumbs over butter and press down. Pour sweetened condensed milk over crumbs. Sprinkle the remaining ingredients over milk. Cook for 25-30 minutes. Allow to cool before serving.

Spiderweb Brownies

Spiderweb Brownies
3/4 cup butter, cubed
4 squares (1 oz. each) unsweetened chocolate
2 cup sugar
3 eggs, beaten
1 tsp. vanilla extract
1 cup all-purpose flour
1 cup chopped pecans or walnuts
1 jar (7 oz.) marshmallow creme
1 square (1 oz.) semisweet chocolate
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In a large saucepan over low heat, stir butter and unsweetened chocolate until melted. Remove form the heat; stir in sugar. Cool for 10 minutes. Whisk in eggs and vanilla. Stir in flour and nuts. Pour into a greased foil-lined 13-in. x 9-in. x 2-in baking pan.

Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Immediately drop marshmallow cream by spoonfuls over hot brownies; spread evenly. Cool on a wire rack.

Life out of pan; remove foil. For web decorations, melt semisweet chocolate and place in a small resealable plastic bag. Cut a small hole in one corner of the bag; drizzle chocolate over top in a spiderweb design. Cut into bars.