chocolate

• Preheat oven to 350-degrees. Grease a 12-cup Bundt pan. One option is to melt 1tablespoon butter, mix 1 tablespoon of cocoa powder into it, then brush the sides of the bundt pan. Or use nonstick spray or butter and sprinkle flour or cocoa powder into the pan.
• In a small mixing bowl, combine flour and cocoa powder and set aside.
• In a large bowl, cream sugar and butter until light and fluffy. Add the eggs, one at a time, beating well after each addition. Gradually add confectioners' sugar and mix thoroughly. Stir in flour mixture by hand until well blended. Gently stir in nuts. Batter will be thick and rather mud-like. Spoon all of the batter into the prepared bundt pan.
• Bake 45 to 50 minutes or until the top is set and the edges begin to pull away from sides of pan. Do NOT use the toothpick test. You don't want the center to solidify with this cake.
• Cool cake upright in the pan on a wire rack for 1 1/2 hours to allow fudge to set. Invert onto a plate to cool thoroughly. Make sure the cake is completely cool before you add the glaze.
• To prepare glaze, combine sifted confectioners' sugar and cocoa. Add 2 tablespoons milk. Mix thoroughly, and add more milk if needed to create a smooth but pourable glaze. Spoon glaze over top of cake, allowing some to run down sides.
• This can be eaten fresh but is even better after being in the fridge overnight. The chocolate flavor deepens. It can also be frozen in slices and thawed/warmed in microwave.
• OM NOM NOM and take an insulin injection.

• Prepare the mint chocolate filling first: Place semi-sweet and/or milk chocolate chips and condensed milk in a small saucepan. Heat on low, stirring often, until everything has melted and the mix has thickened. Remove it from the burner and pour in the peppermint extract and stir. Let the pot cool until it's about room temperature.
• Preheat oven to 350 degrees. Prep a 9x13-inch pan with parchment paper (the combination aluminum foil/parchment paper works well here) and lightly butter or use nonstick spray. Have paper overhang the sides for easy lifting later.
• Prepare the cookie dough: Place the butter and sugars in a large bowl. Mix until smooth and creamy. Add the eggs and vanilla.
• In a separate bowl, whisk together the dry ingredients: flour, oats, baking powder, baking soda and salt. Mix with the butter mixture. Add mint chocolate chips last.
• Place about half the cookie dough in the prepared pan. It will be sticky, but drop it in dollops and smooth it to the edge as best you can. With a solid layer on the bottom, now dollop the cooled chocolate from the saucepan. Use an offset spatula to smooth it to the edges. Plop the rest of the cookie dough on top and don't worry if some chocolate shows through. The dough will ooze out and even as it bakes.
• Bake until lightly browned, about 20 to 25 minutes. Set aside to cool for a few hours, then place in fridge to completely set. Cut into bars. Store in sealed container in fridge or on counter.

OM NOM NOM!

• Prepare a 9x13 baking pan with foil or parchment, and apply nonstick spray. In a small bowl, whisk together the flour, cocoa powder, and salt; set aside.
• In a large bowl, beat softened butter with a mixer on medium speed until fluffy and pale, about 5 minutes. Gradually add sugar, beating until mixture is very light, about 2 minutes, then stir in the vanilla extract and espresso powder. Mix about one more minute until it's smooth.
• Slowly pour in the flour mixture and mix until it just comes together. Add in the chocolate (either in chips or melted). Press dough evenly into the prepared pan. Press plastic wrap over the top and use that to smooth the dough with your hands or a spatula. Refrigerate until the dough is firm, at least an hour and up to a day.
• Preheat oven to 350-degrees. Leaving the dough in the pan, use a knife to slash the dough into small rectangles and then use a fork or chopstick to poke holes in top of each bar.
• Bake until set, 30 to 35 minutes. Let cool in pan on a wire rack 15 minutes, then re-cut bars. Let it cool completely then use the foil or parchment to lift out the shortbread and separate bars. Store covered up to one week.
• OM NOM NOM!

Brownie layer

• Line a 9x13 pan with aluminum foil and apply nonstick spray. In a microwave-safe bowl, melt the chocolate chips. Let them cool slightly.
• Preheat oven at 350-degrees. In a mixing bowl, cream together butter and sugar. Add eggs and vanilla. Stir in the melted chocolate. Combine flour and baking soda, and slowly mix into the wet ingredients. Stir in the walnuts and half of the marshmallows.
• Glop it into the ready pan and spread the dough out evenly. Top it with the remaining marshmallows. Bake it for 18-22 minutes, until it passes the toothpick test. Allow to completely cool.

Cookie dough layer

• Cream the butter and two sugars, then add the milk and vanilla extract. Gradually add the flour. Add the chocolate chips last.
• Dollop the dough on top of the brownies and use an offset spatula to form a thin layer across the top. Set it in the fridge to chill for an hour or so.

Ganache

• Set chocolate in a microwave-safe bowl and microwave until you can stir it smoothly. Use an offset spatula to smooth it over the cookie dough layer. Set it at room temperature or chill in fridge to set.
• Use the aluminum foil to lift the brownies out for easy cutting. I found it cut smoothest with the brownies flipped over, chocolate on the bottom. Note that the chocolate will still likely shatter some as you cut it.
• Brownies are best chilled and stored in the fridge. If kept at room temperature for a while, they soften a lot and become very fudge-like, but firm up again when chilled. It's awesome either way.

OM NOM NOM!

• Preheat oven to 350 degrees. Line a 9x13 inch baking dish with parchment paper or aluminum foil, and butter or use nonstick spray. Chop the Oreos and set them aside.
• Place caramels in a small saucepan with butter and sweetened condensed milk. On medium-low heat, stir often until caramels are melted and mixture smooth. Set aside.
• In a large mixing bowl, cream together the butter and sugar. Add the Biscoff spread (or nut butter) and mix. Add eggs and then vanilla, and mix well.
• Combine the dry ingredients: flour, oats, baking powder, and salt in a small mixing bowl. Slowly pour the flour mix into the large mixing bowl. Stir in the chocolate chips and then the Oreo pieces.
• Drop about 2/3 of the dough into the prepared casserole pan and smooth it out over the bottom. Slowly pour the caramel mixture over the dough and spread out to the edges. Dollop the rest of the dough on top; don't worry about covering all of the caramel.
• Bake for 28-32 minutes. Cool completely and then cut into bars.

OM NOM NOM!

• Heat chocolate and 2 tablespoons of the milk in a small saucepan over low heat, stirring frequently until chocolate is melted. Remove from heat.
• In a large bowl, beat together the sugar and cream cheese. Add the rest of the milk, and the cooled chocolate mixture. Beat until smooth.
• Fold in whipped topping and until the colors are blended. Add in the cookie chunks. Spoon into the premade cookie crust.
• Freeze the pie until firm, about 4 hours, or in the fridge overnight. Thaw at room temperature for a short while before serving, if need be. If desired, garnish with more Cool Whip, or chocolate or caramel drizzle. Store in the fridge.

OM NOM NOM!