• 2/3 cup butter or margarine — softened
• 1 package German chocolate cake mix
• 1 (6 ounce) package semisweet chocolate chips (1 cup)
• 1 tub Rich & Creamy coconut pecan
• ready-to-spread frosting
• 1/4 cup milk

Heat oven to 350º. Lightly grease rectangular pan, 13 × 9 × 2 inches. Cut butter into cake mix (dry) in medium bowl, using pastry blender or crisscrossing 2 knives, until crumbly. Press half of the mixture (2 1/2 cups) in bottom of pan. Bake 10 minutes.

Sprinkle chocolate chips over baked layer; drop frosting by tablespoonfuls over chocolate chips. Stir milk into remaining cake mixture. Drop by teaspoonfuls onto frosting layer.

Bake 25 to 30 minutes or until cake portion is slightly dry to touch. Cool completely. Cover and refrigerate until firm. Cut into 8 rows by 6 rows. Store covered in refrigerator.

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3. Chocolate Chip-Pecan Bars

• 1 cup granulated sugar
• 3/4 cup packed brown sugar
• 3/4 cup butter or margarine — softened
• 1/2 cup shortening
• 1 teaspoon vanilla
• 2 eggs
• 2 1/2 cups all-purpose flour
• 1/2 cup baking cocoa
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups vanilla milk (white) chips
• 1 cup chopped nuts

Preparation:
Heat oven to 350º. Beat sugars, butter, shortening, vanilla and eggs in
large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, cocoa, baking soda and salt. Stir in vanilla milk chips and nuts.

Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 10 to 12 minutes or until set. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.

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Cookie Ingredients:

• 1 1/2 cup unsifted all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 cup solid vegetable shortening
• 1 cup firmly packed light brown sugar
• 1/2 cup granulated sugar
• 1 teaspoon vanilla
• 2 eggs
• 2 cups old-fashioned rolled oats
• 1 (12-ounce) package semi-sweet chocolate chips

Preparation:

Preheat oven to 350 degrees. Grease baking sheets. Combine flour, salt and baking soda. Beat together shortening, sugars and vanilla in a large bowl until creamy. Add eggs, beating until light and fluffy. Gradually beat in flour mixture and rolled oats. Stir in chocolate chips. Drop batter by well-rounded teaspoonsful on to greased baking sheets. Bake 8 to 10 minuter or until golden. Cool cookies on sheets on wire rack for 2 minutes. Remove cookies to wire rack to cool completely.

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Ingredients:

• 4 1/2 cups crispy rice cereal
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup butter, softened
• 3/4 cup white sugar
• 3/4 cup light brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups semisweet chocolate chips

Preparation:

Preheat oven to 350 degrees F (175 degrees C). Process cereal in a food processor or blender to a fine powder. Measure out 1 cup of the powder and combine it with the flour, baking soda and salt; set aside

In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the eggs, one at a time then stir in the vanilla. Gradually blend in the dry ingredients. Stir in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheet.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. To keep cookies from getting too brown on the bottom place the cookie sheet with the raw cookie dough on it on top of another empty cookie sheet before placing the cookies in the oven. The extra cookie sheet helps keep the cookies from getting too brown on the bottoms.

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• 1 3/4 cup flour
• 1/2 cup shortening
• 1 tsp. baking soda
• 1/2 cup peanut butter
• 1/2 tsp. salt
• 1 egg
• 1/2 cup sugar
• 1 tsp vanilla
• 1/2 cup firm packed brown sugar
• 2 Tbsp. milk
• chocolate kisses

Cream together shortening, sugars, and peanut butter.
Add egg, milk, and vanilla. Sift together flour, baking soda, and salt and gradually add to
creamed mixture.
Blend at low speed until well mixed.
Shape dough into balls by teaspoonfuls and rill in sugar.
Bake at 375 F for 10-12 minutes. Remove from oven.
Immediately top each cookie with a kiss, pressing down firmly so cookie cracks around the edges.
Carefully remove to rack to cool.

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