Chocolate Covered Strawberry Jam
Chocolate Covered Strawberry Jam2 lbs strawberries, sliced4 1/2 Cups sugar2 Tbsp vinegarpinch of salt3 oz. of bittersweet chocolate, choppedCombine all of the ingredients, EXCEPT the chocolate in a large pot. Bring to a rolling boil on medium-high heat, stirring frequently for about 15-20 minutes, or until you reach 220 F on a candy thermometer. Once you reach this temp, remove from heat and add the chocolate. Stir until all the chocolate has melted and is combined. Transfer to jelly jars and top with the lids. The heat from the jam should make the tops seal. Also, you don't need to skim off the foam, once you add the chocolate and get that all mixed in, the foam dissolves back into the jam.

Mud Cookies
Ingredients:1 cup semisweet chocolate morsels1/2 cup butter, softened1 cup sugar2 large eggs1 teaspoon vanilla1 1/2 cups all-purpose flour1 teaspoon baking powder1/2 teaspoon salt1 cup chopped pecans1/2 cup milk chocolate morsels1 cup plus 2 Tbsp. miniature marshmallowsDirections:1. Microwave semisweet chocolate morsels in a small microwave-safe glass bowl at HIGH 1 minute or until smooth, stirring every 30 seconds.2. Beat butter and sugar at medium speed with an electric mixer until creamy; add eggs, 1 at a time, beating until blended after each addition. Beat in vanilla and melted chocolate.3. Combine flour, baking powder, and salt; gradually add to chocolate mixture, beating until well blended. Stir in chopped pecans and 1/2 cup milk chocolate morsels.4. Drop dough by heaping tablespoonfuls onto parchment paper-lined baking sheets. Press 3 marshmallows into each portion of dough.5. Bake at 350° for 10 to 12 minutes or until set. Remove to wire racks

Peanut Butter Brownies
Peanut Butter Chocolate Chip Brownies3 eggs1 cup sugar1/2 cup brown sugar1/2 cup peanut butter1/4 cup margarine2 tsp vanilla2 cups all purpose flour2 tsp baking powder1/2 tsp salt1 1/2 cup chocolate chipsButter a 9x13 baking dish and preheat oven to 350 degrees.Cream together the margarine and sugars. Add the eggs and combine. Mix in the peanut butter and vanilla and mix until combined. Mix together the flour, baking powder and salt. Mix this mixture to the wet mixture. Mix until well combined. Fold in the chocolate chips.Spread batter in baking dish and bake for 25 minutes.

Pudding Pie

1 c. flour1 c. chopped nuts1 stick butter, soft2 (3 1/2 oz.) pkgs. instant chocolate pudding1 c. confectioners' sugar2 (8 oz.) cartons whipped topping3 c. milk1 (8 oz.) cream cheese
mini chocolate chips2 Heath Bar candy bars
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In medium bowl, combine flour, nuts and butter; mix thoroughly. Press into bottom of a greased 9"x13" pan. Bake 20 minutes. Cool on wire rack.
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In medium bowl with electric mixer, cream the cream cheese, sugar and one carton whipped topping. Spread over cooled crust. Refrigerate.
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In large bowl, combine pudding mix and milk. Beat 3 minutes at low speed until thick and glossy. Spread evenly over cream cheese layer. Refrigerate until pudding is set.
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Spread remaining whipped topping on top. Then sprinkle top with mini chocolate chips and chopped Heath-Bar pieces.
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Refrigerate until ready to eat. XOX