You've Just Got To Try These Yummy Chocolate Desserts - Cookies and Pie

PB BROWNIE COOKIES
1 pkg (19 1/2-oz) fudge brownie mix
1/4 cup butter, melted
4-oz (1/2 8-oz bar cream cheese), softened
1 large egg
1 cup confectioners' sugar
1 cup creamy peanut butter
3/4 cup chocolate fudge frosting

Preheat oven to 350 degrees.

In a medium bowl beat the brownie mix, melted butter, cream cheese, and egg for 50 strokes with a wooden spoon or silicone spatula until well blended.


Drop the dough by tablespoonfuls 2-inches apart onto ungreased cookie sheets to make 24 cookies.  Smooth edge of each dough mound to form a round cookie.

In a small bowl mix the powdered sugar and peanut butter with spoon until mixture forms a ball.  Using your hands, roll rounded teaspoonfuls into 24 balls.  Lightly press 1 ball into the center of each mound of cookie dough.

Bake cookies at 350 degrees for 10 to 14 minutes until the edges are set.  Cool on cookie sheets for at least half an hour.  Remove from cookie sheets and spread a thin layer of the fudge frosting over the peanut butter portion of each cookie.

Yield: 24 cookies

I'M SO CRAZY FOR CHOCOLATE PIE
1/2 cup pecan pieces, toasted and coarsely chopped
1 (6-oz) ready-to-fill chocolate crumb crust

Caramel Layer
3/4 cup (5-oz) indiviually wrapped caramels, unwrapped
1/4 cup canned evaporated milk (NOT sweetened condensed milk!)

Chocolate Layer
1 1/2 cups (9-oz) semisweet chocolate chips
1 cup heavy cream (whipping cream)
3 tbsp stick butter

 For garnish: Sweetened whipped cream

Sprinkle the pecans on the crust.

Caramel Layer: Heat the caramels and evaporated milk together in a heavy saucepan over low heat or in a bowl in the microwave.  Stir often until the caramels melts and the mixture is smooth.  Pour over the pecans.

Truffle Layer: Heat the chocolate chips, cream and butter in a heavy saucepan over low heat or in a bowl in the microwave, stirring until the chocolate melts and the mixture is smooth.  Pour over the caramel layer and refrigerate around 4 hours until set.

To serve: Pipe or spoon on whipped cream arranged near the crust edge of the dessert.

Enjoy!