I want to make these! I found this recipe on Brown-Eyed Baker, whose blog I love!

Toffee Pretzel Bark

Yield: About 1½ lbs. of bark

14 ounces dark chocolate, finely chopped ¾ cup broken pretzel pieces, divided ¾ cup Heath toffee pieces, divided 7 ounces white chocolate, finely chopped

1. Line a baking sheet with parchment paper or a silicone baking mat.

2. In a double boiler or in a microwave on low power, melt the dark chocolate, stirring until the chocolate is smooth. Remove from the heat, and stir in ½ cup of the pretzel pieces and ½ cup of the toffee pieces. Spread the mixture on the prepared baking sheet. Refrigerate for at least 30 minutes.

3. Melt the white chocolate in the same manner as you did the dark chocolate, stirring until completely smooth. Remove the baking sheet from the refrigerator and spread the white chocolate on top of the hardened dark chocolate layer. Sprinkle with the remaining pretzel pieces and toffee, using your palm to lightly press them into the white chocolate. Return the pan to the refrigerator for at least 30 minutes.

4. Use a sharp knife to cut the bark into pieces. (I usually just press the tip of the knife into the bark and let it break into pieces/shards.) Store in the refrigerator in an airtight container.

Macadamia Cashew Roca

from Carrie

For a cookie sheet amount:

5 cups or 2.5 bags milk chocolate chips

8.5 oz can smashed cashews

8.5 oz can smashed macadamia nuts

1 1/2 c butter (3 sticks)

1 1/2 c sugar

6 Tbsp corn syrup

1. Spray cookie sheet with non stick spray. Lay a piece of parchment onto sprayed pan and spray with non stick or use butter, again. This will guarantee the candy to pop right out.

2. Cover bottom of pan with chocolate chips.

3. Combine nuts, sugar, butter and corn syrup in a large skillet or non stick pot; cook over low heat until melted.

4. Increase heat to medium and stir until golden brown. For those of you with candy thermometers - 260 F = chewy OR 280 F crunchy

5. Pour hot sugar nut goo over chocolate, let cool.

6. Refrigerate until solid. Break and serve.

Mint Brownies

from AmyLou

1 1/2 c butter

3/4 c cocoa

6 eggs

2 1/2 c sugar

1/4 c flour

1 c chopped nuts (optional)

In a saucepan, melt butter and mix in cocoa. Transfer to a mixing bowl and beat in sugar, add eggs one at a time. Add flour, salt and nuts. Spread evenly on a greased, rimmed cookie sheet. Bake for 25 minutes at 350 F. Cool.

Mint Frosting:

1 stick butter

4 c powdered sugar

5-6 Tbsp light cream or milk

1 1/4 tsp mint extract

2 drops of green or red food coloring

Beat ingredients together until creamy. Spread on cooled brownies. Place in freezer while you prepare chocolate frosting.

Chocolate Frosting:

1 stick butter

1/2 c cocoa

3 c powdered sugar

1 tsp vanilla

4 - 5 Tbsp milk

Melt butter. Add cocoa. Mix in powdered sugar and vanilla. Add milk until smooth. Frosting is thin but gets thicker when it sets. Spread over mint frosting.

Chocolate Butterscotch Crunch

from Sharla but Carrie made them

1 bag butterscotch chips

1 bag semisweet chocolate chips

1 large bag Lay's potato chips, smashed to death

Pour potato chips into large bowl. Melt both chips together and stir until mixed. Pour over potato chips and stir until thoroughly coated. Form in round balls and put on waxed cookie sheet. Chill in fridge until solid.

Very healthy, I'm sure.

Chocolate Dipped Pretzels

from Jen

mini pretzels or pretzel sticks

white chocolate

milk chocolate

holiday sprinkles (smaller the better)

Slightly warm chocolate in microwave. You will start to see the chocolate turn shiny. This will take about 1 minute. DO NOT overheat the chocolate, this will cause the chocolate to harden or the milk chocolate to turn white.

Stir chocolate until all is melted. You are now ready to dip your pretzels. Place the pretzels in the bowl, dip with fork and slightly tap on side of bowl with fork. Place on a waxed cookie sheet. Add sprinkles and wait to cool and harden.

Stuck Up Brownies

from Amy

1 cup butter

2 cups sugar

2 tsp. Vanilla

4 eggs

¾ cup cocoa

1 cup flour

½ tsp. Baking powder

¼ tsp. Salt

Mix, spread into a 9x13 pan. Bake 350 for 25-30 min.

Cool

Chocolate Frosting

¾ cube butter (soft)

¼ to 1/3 cup cocoa

2 cups powdered sugar

1 egg (wash and dry the egg before using)

1 tsp. Vanilla

Stuck up Brownies

1. Using a 1 –1 ½ cookie scoop, scoop out a level scoop of frosted brownies.
2. Place on parchment covered cookies sheet. (Very close together)
3. Insert sucker stick or wooden skewer into the brownie ball.
4. Place into freezer for 1-3 hours.
5. Melt milk chocolate in a deep glass bowl.
6. Remove brownies from freezer, dip one at a time and place back on cookie sheet.
7. When all are dipped, melt and drizzle dark chocolate or color of your choice.

Tie colored ribbon around stick.

Triple Chocolate Brownies

from D'dree

1 1/4 c flour

1/4 c sugar

1/2 c cold margarine or butter

14 oz sweetened condensed milk

1/4 c cocoa

1 egg

1 tsp vanilla

1/2 tsp baking powder

8 oz milk chocolate chips

Preheat oven to 350. Line 9 x 13 pan with foil. Combine 1 c flour and sugar in a medium size bowl. Cut in butter until crumbly. Press on bottom of pan. Bake for 15 minutes. In medium size bowl beat together milk, cocoa, egg, remaining flour, vanilla & baking powder. Mix in chocolate chunks. Spread over crust and bake for 20 minutes. Cool completely. Use foil to lift out of pan. Cut into bars or shapes with cutters. Store tightly covered.

Cherry Chocolate Rice Crispy Hearts

from Melinda

1/2 c salted butter

1 pkg cherry kool-aid

1 10 oz bag marshmallows

1 c white chocolate chips

5 c rice crispies

Dipping Chocolate

Melt butter in a large bowl in microwave. Add Kool-aid to melted butter and stir to dissolve. Add marshmallows. Cook on high for 1 minute. Add 1/2 c white chocolate chips then stir. Cook 30 more seconds then add the rest of the white chocolate chips. Stir until very smooth. Add rice crispies and stir until well coated. Spread mixture onto a greased cookie sheet to desired thickness. Let cool. Cut desired shapes then dip in chocolate melted according to directions on package.

Oreo Truffles

from Debbie

1 bag Oreo Cookies, ground up in blender or food processor

1 1/2 8oz cream cheese, softened

2 c white chocolate chips or 1 pkg almond bark

1/2 c semisweet chocolate chips or 1 square Chocolate bark for drizzling

1. Combine ground Oreos and cream cheese in mixer using paddle attachment until well mixed. Roll into 1 inch balls (makes about 30) and place onto baking sheet or tray. Refrigerate overnight or until very firm.

2. Melt white chocolate in microwave for 1-2 minutes on 70% power. Using 2 little spoons, dip balls into chocolate and place onto parchment paper to harden. Once dry, melt dark chocolate and spoon into the corner of a ziplock baggie. Snip a small corner and drizzle back and forth over the truffles. Let dry.

Cherry Chocolate Kiss Cookies

from Angie

1 cup powdered o' suga

1 cup o' butta

2 tsp (I use about 4-5) maraschino cherry juice

1/2 tsp almond extract

2 1/4 cups flour

1/2 tsp salt

1/2 cup cherries drained and chopped small

bag o' kisses

Cream butta and suga add all other ingredients and add flour/ salt mixture at end

{combine flour and salt}

Cook 350 for 8 -10 minutes...cool on a rack for a few minutes and then add kiss. Obviously not right out of over or you will have a pile chocolate :)

Let the cookie set up for a bit so the choc is firm again.

Cream Cheese Filled Cupcakes

from Mailee

1 Chocolate Cake Mix (or own recipe)

1 8oz Cream Cheese

1/3 C sugar

1 Egg

Dash of salt

6 oz Semi-sweet Chocolate Chips

Prepare cake mix according to directions for high altitude. Fill paper liners 2/3 full with cake mix batter. Beat cream cheese, sugar, and egg and salt. Stir in chocolate chips. Drop 1 rounded teaspoon of cheese mixture onto each. Bake 375 for 25 minutes.

Cream Cheese Frosting

1 8 oz softened cream cheese

1 cube softened butter

1 lb (half bag) powdered sugar

milk

1 tsp vanilla

Mix cream cheese and butter. Slowly add powdered sugar, mix well. Add milk until creamy frosting texture. Add vanilla

These cupcakes are best when served cold.