I’ve seen so many renditions of this recipe, and I’m not sure where it originated or what the “proper” name for it is, but if you haven’t tried it yet, it’s SUPER simple and always a crowd pleaser.

Definitely make it for lots of people cause it makes a ton!!!

Chocolate Toffee Layer Dessert

Ingredients:

• box of devils food cake mix

• 2 boxes instant chocolate pudding

• 1 8 oz tub of cool whip

• 1 bag of toffee bits, or a large chopped symphony bar

Directions:

Prepare cake mix according to directions.  Allow to cool completely.  After cake has cooled, prepare pudding according to directions.

Cut cake into 2 inch squares.  Place a single layer of squares in the bottom of a large serving bowl.  Top with 1/2 pudding mixture.  Next spread 1/2 the tub of cool whip over the top.

Sprinkle with chopped  toffee bits until cool whip is covered.  Repeat layers.

Chill for a few hours.

Get a big fat spoon and dig in!

Sooo creamy and delish!  Enjoy!!

I have a few friends and family members who are gluten intolerant or have a sensitivity to it, so I found a recipe that is quick, easy, gluten free, and happens to be pretty darn delicious as well!!

This is your typical peanut butter rice krispie recipe, I have been making it for years, and I don’t know where it originated, if you haven’t tried these yet, do it!!!  Sorry to be bossy and all, but trust me, you’ll love them!!

Peanut Butter Rice Krispie Bars

Ingredients:

• 1 cup sugar

• 1 cup karo syrup

• 1 cup peanut butter

• 1 tsp vanilla

• 5 1/2 – 6 cups rice krispies cereal

• 1 cup milk chocolate chips

• 1 cup butterscotch chips

Pour sugar and syrup into a large saucepan.  Bring to a boil.  Allow sugar to dissolve.  Remove from heat, and add peanut butter and vanilla.  Mix well.  Gradually add rice krispies, stir to coat.

Coat a 9 x13 pan with cooking spray.  Spread rice krispies into pan and press down and squish them together, evening them out.  Melt chips in the microwave, and spread over the rice krispies.  Allow to cool for an hour or so, cut into bars, and store in an air tight container to keep them soft.

Sooo yummy!!!!

Have you ever made a dessert to have it completely fall apart on you???

Well, that has only happened to me once in my whole life, and so I thought I would blog about it today.  JUST KIDDING!!!  It happens all the time, I’m just brave enough to blog about it today:)

So, I was trying to make this dessert from KRAFT …

And I came out with this!!!

 HaHa, not too appetizing right…

So… I had some leftover chocolate frosting that’s completely out of this world.  Thank you Sister’s Cafe.

You get where I’m going with this right…

Ingredients:

• 1 baked cake (I used a pound cake for this recipe but any cake will do)
• 1 jar of chocolate frosting (I used about 1 1/2 cups of leftover chocolate frosting)
• 2 cups of milk chocolate chips

Directions

Crumble up the cake first.  In a large bowl, combine crumbled cake and frosting.  Mix together to form a sticky consistency.  Form into 1 inch balls, and place on cookie sheet covered in parchment paper. 

Place cookie sheet in freezer for about 10 minutes to firm up the balls.  Meanwhile, melt your chocolate chips in microwave in 30 second intervals until smooth.  Dip the balls into melted chocolate and place back on parchment to set up.

BEWARE!!  These are soo addicting and delicious:)

I LOVE a chocolate mint combo… and I always think of “mint” in March, maybe the whole St. Patricks Day thing…

Anyway, I took a basic homemade oreo cookie recipe and minted it up for the holiday:)

Mint Oreo Cookies

Cookie Part:
1 package chocolate cake mix
2 eggs
1/2 – cup oil
2 tsp mint extract

Cream Cheese Filling Recipe:

1/2 cup butter 
1 block of cream cheese (8 oz)
3-4 cups – powdered sugar (depending on desired consistency)
1 – tsp vanilla extract                                                                                                                                                                        1-2 tsp of green food coloring

Cream butter and add cream cheese and mix well.  Add vanilla.  Add powdered sugar slowly until you reach your desired consistency.  Last, add the food coloring to your desired shade of green.

Heat oven to 350 degrees. Add oil, mint extract, and eggs to cake mix and blend together. Roll dough into balls (about an inch in diameter) and place on greased cookie sheet. Bake for 8 minutes. Remove from oven and let cool.  Remove cookies from sheet and place on cooling rack.  To assemble the cookies, add a heaping spoonful of filling into the center of one cookie. Place another cookie similar in size on top of the filling.  Lightly press, to work the filling evenly to the outsides of the cookie.  Continue until all cookies are filled and sandwiched.

Beware, these bad boys are SUPER messy, but sooo delish!!!

Linking up HERE this week!

We can’t get enough chocolate around here!!  Can you tell:)

This recipe comes to us from the kitchen of Sister’s Cafe once again, and it’s a keeper!  It’s soooo easy, but you won’t believe how delicious, and the frosting…

Oh the frosting, let me just say I have some in a tupperware in my fridge that I eat out of on a daily basis every once in awhile:)

Best Chocolate Bunt Cake

Ingredients:

1 devils food cake mix (Dry–don’t make it according to directions on the box)
1 -4 serving instant chocolate pudding mix
4 large eggs
1 cup sour cream
½ cup warm water
½ cup vegetable oil
1 ½ cups semi sweet chocolate chips

Directions:

Place all ingredients except chocolate chips, in a large mixing bowl. Blend with electric mixer 1 minute.
Stir down sides. Continue to mix on medium speed for 2-3 minutes. Stir in chocolate chips. Pour batter into prepared bundt pan.
Bake 45-50 minutes at 350. Cool 20 minutes. Invert onto serving platter.

Frosting:

8 Tbsp butter (not margarine)
4 Tbsp cocoa powder
1/3 cup evaporated milk (I used 2%-it worked great)
4 cups sifted powdered sugar

Melt butter in medium saucepan over low heat. Whisk in cocoa and milk. Bring mixture just barely to boil, stirring constantly. Remove from heat. Beat in 2 or 3 cups of powdered sugar with electric mixer until smooth. Add more a little at a time until thickened and a good ‘pourable’ consistency. Pour warm frosting over warm cake. This recipe makes a lot of frosting.  Pack it up to eat with a spoon later on:)