S’mores Fudge

This is SOOOO good- and low in fat! It’s rich, so a just a few pieces are satisfying. It’s a great gift, or take it to a potluck.

1-1/3 c. semisweet chocolate chips
2/3 c. fat-free sweetened condensed milk
1 tsp. vanilla extract
1-1/3 c. miniature marshmallows
2 whole graham crackers, broken into bite-sized pieces

Line an 8-inch square pan with foil and coat with cooking spray; set aside. In a heavy saucepan over low heat, melt chocolate chips with sweetened condensed milk, stirring until smooth. (I’ve also done the melting in a bowl in the microwave.) Remove from heat and cool 2 minutes. Stir in vanilla. Fold in marshmallows and graham crackers. Pour into prepared pan. Refrigerate for 1 hour or until firm. Lift out of pan and remove foil; cut into small chunks.

Mocha Pie

This is easy and sooo good! Don’t say I didn’t warn you.

1 package (18-oz.) refrigerated chocolate chunk cookie bar dough
1 pint coffee ice cream
1 container (8-oz.) frozen whipped topping, thawed
1/2 c. hot fudge sauce, warmed
2 tbsp. chopped pecans

Preheat oven to 350 degrees. Grease 9″ springform pan. Press cookie dough onto bottom of prepared springform pan. Bake for 20 to 25 minutes or until edge is set and center is still slightly soft. Cool completely in pan on wire rack. Spread ice cream over top of cookie. Spread whipped topping over ice cream. Freeze at least 2 hours. Before serving, thaw for 5 to 10 minutes. Remove side of springform pan. Top with hot fudge and nuts.

Candy Bar Pizza

This is SO good- and so fun to take to a gathering! Everyone loves it. (Beware- one little piece is enough….it’s pretty rich!)

1 package (18-oz.) refrigerated chocolate chip cookie bar dough
1 c. semi-sweet chocolate morsels
1/2 c. creamy or chunky peanut butter
1 c. coarsely chopped assorted candy bars (KitKat, Twix, Snickers- anything you like!)

Preheat oven to 325 degrees. Grease cookie sheet or pizza pan. Place whole bar of cookie dough, scored side down, onto prepared cookie sheet or pizza pan. Bake for 30 to 35 minutes or until golden brown. Immediately sprinkle morsels over hot cookie crust- drop peanut butter by spoonfuls onto morsels. Let stand 5 minutes or until morsels are shiny. Gently spread chocolate and peanut butter evenly over cookie crust. Sprinkle candy in single layer over crust. Cut into wedges and serve warm or at room temperature. Serves 12 (fewer if you have chocoholics on your hands.)

P.S.  I wanted to make a peanut-free version recently, so I replaced the peanut butter with marshmallow creme instead.  Still fabulous!