Chocolate Pecan Pie Snack Mix

4 cups Rice Chex

4 cups Chocolate Chex

4 cups Honey Nut Chex

2 cups coarsely chopped pecans, toasted

1 cup packed brown sugar

1/2 cup butter, cubed

1/3 cup light corn syrup

1/2 teaspoon baking soda

2 cups semisweet chocolate chips

2 tablespoons shortening

In a large bowl, combine cereals and pecans. In a small microwave-safe bowl, combine brown sugar, butter and corn syrup. Microwave, uncovered, on high for 2 minutes, stirring once. Whisk in baking soda. Pour over cereal mixture; toss to coat. Cook the cereal mixture in batches on high in a microwave-safe bowl for 3 minutes, stirring every minute. Spread onto lined baking sheets to cool completely. In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over cereal mixture; refrigerate until set. Break into pieces. Store in an airtight container at room temperature.

Chocolate Cherry Truffles

1 box Brownie Mix, 18.4 ounces

1 cup Cherry Pie Filling

1/4 cup Canola Oil

1 large Egg

1/4 teaspoon Pure Almond Extract

1 1/2 cups Dark Chocolate

Sprinkles

Preheat the oven to 350°F. Grease a 8-inch-by-8-inch square pan with nonstick baking spray. In a large bowl, add brownie mix, cherry pie filling, oil, egg, and almond extract. Stir until the mixture is thoroughly combined. Transfer the mixture to the prepared pan. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out mostly clean (a few crumbs are recommended). Allow the brownies to cool completely on a wire rack. Using a fork, break the mixture into crumbs, avoiding the crunchy outer edges. (Save those for snacking!) Roll the mixture into 1-inch balls. Place the balls on a parchment or wax paper-lined baking sheet. Place the brownie balls in the freezer to chill for 30 minutes. While the truffles are chilling, melt the chocolate over a double boiler or in the microwave until smooth.  Roll the truffles, one at a time, in the chocolate, making sure they're fully coated on all sides. Use a fork to remove the truffles from the chocolate, allowing the extra chocolate fall off before placing them back on the baking sheet. Top with festive sprinkles. After truffles have hardened, store in an airtight container in the refrigerator for up to 7 days. Makes 15-20 truffles.

3/4 cup butter

1/2 cup brown sugar, packed

1 tsp. vanilla

3 cups rolled oats

1/2 tsp. cinnamon

1/4 tsp. kosher salt

1 cup milk chocolate chips

3/4 cup chunky peanut butter

Line a 8-inch-by-8-inch baking dish with parchment paper, and set aside. In a medium saucepan, combine the butter, brown sugar and vanilla extract. Heat over low-heat, until the butter has melted and the sugar has dissolved. Add the oats, cinnamon and kosher salt. Cook, stirring constantly, for 4 to 5 minutes. Pour half of the oat mixture into the prepared baking dish. Spread out the mixture evenly, pressing down.  In a a small microwave-safe bowl, combine the chocolate chips and the peanut butter. Heat on high in the microwave, in increments of 40 seconds, stirring in between each increment, until melted and fully combined. Pour all but 1/4 cup of the chocolate mixture into the pan over the pressed oats, reserving the 1/4 cup for second layer. Top with the remaining oats and drizzle with the remaining chocolate mixture. Refrigerate for 4 hours, or until set.

Spicy Applesauce Cake

2 cups applesauce

1-1/2 cups sugar

1/2 cup shortening

2 large eggs, lightly beaten

2 cups all-purpose flour

1 tablespoon baking cocoa

1-1/2 teaspoons baking soda

1 teaspoon salt

1 teaspoon each ground cinnamon, nutmeg, allspice and cloves

1 cup raisins

1/2 cup semisweet chocolate chips

1/2 cup chopped walnuts

Topping:

1/2 cup semisweet chocolate chips

1/2 cup chopped walnuts

2 tablespoons brown sugar

Chocolate Cherry Almond Fudge

1 can (14 ounces) sweetened condensed milk

2 cups semisweet chocolate chips

1/2 cup coarsely chopped almonds

1/2 cup chopped candied cherries

1 teaspoon almond extract

In a microwavable bowl, combine milk and chocolate chips. Microwave on high until chips are melted and mixture is smooth when stirred, about 1 minute. Stir in almonds, cherries and extract. Spread evenly in a greased 8-in. square pan. Cover and chill until firm. Cut into squares. Store, covered, in the refrigerator.

30 peppermint candies

1 pound white chocolate chips 

2 tablespoons coconut oil 

10 cups store-bought popped kettle corn

1/4 cup mini semisweet chocolate chips 

2 tablespoons red sprinkles 

2 tablespoons green sprinkles 

2 tablespoons red sanding sugar 

2 tablespoons green sanding sugar 

Line 2 baking sheets with waxed paper. Place the peppermint candies in a large resealable plastic bag. Crush with a rolling pin until you have a mix of smaller chunks and crumbs. Set aside. Place the white chocolate chips and coconut oil in a microwave-safe bowl. Microwave in increments of 15 to 30 seconds (this will depend on your microwave), stirring after each, until completely melted and smooth. Place the kettle corn in a large bowl. Pour the white chocolate mixture over the popcorn and fold with a spatula until evenly coated. Transfer the popcorn to the lined baking sheets in a single layer. Working quickly, sprinkle the popcorn with the crushed peppermint candies, mini chocolate chips, red and green sprinkles and red and green sanding sugar. You can you use more or less of each topping based on what you like. Allow the popcorn to dry to the touch, about 15 minutes, before packing in bags as gifts or storing in an airtight container.

Chocolate Lockdown Cake

3 cups crushed cookies (I used chocolate teddy grahams, but you can use any hard cookie)

1 1/2 cups of milk

2 1/4 tsps. baking powder

Preheat oven to 350 degrees Fahrenheit. Grease an 8x 8 baking pan and set aside. In a food processor, grind your cookies of choice until they are very fine. (Measure your cookies after they are crushed). Pour cookies into a mixing bowl and add milk and baking powder. Mix until combined; batter will be runny. Pour into prepared pan and bake 15-20 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Do not over bake. Cool in pan 15 minutes, then invert onto a serving plate. Frost with your favorite frosting