7 Layer Cookies/Bars

I kind of eyeball it as I make it but this should be about right...

Preheat oven to 375

1/2 bag of chocolate chips (I like semi-sweet)
1/2 bag of butterscotch chips
2 cups coconut
1 can of sweetened condensed milk
1 1/2 package graham crackers
1 stick of butter
1 cup chopped un-salted peanuts (or your favorite nut) (optional)

Melt the butter
Crush the graham crackers
Mix the two together (they should stick together... add more butter or cracker until they do)
Pat in the bottom of a 10 x 13 pan to make a crust
Dump in the chocolate and butterscotch chips and spread them out
Put coconut and nuts on top
Pour the sweetened condensed milk all over the top of it trying to get it even

Bake 15-20 min on 375 (or until the top starts to turn golden brown... it is longer in my oven)

Allow to cool and then cut into squares

World's Fastest Chocolate Cake

This was my grandma's chocolate cake recipe, and it's so good! It takes no time to prepare, because you mix everything in the pan you bake it in. And the pudding keeps it super moist.

Ingredients:
1/4 cup vegetable oil
1 package (18.25 0z) chocolate cake mix
1 1/4 cups water
2 large eggs
1 package (3.9 oz) instant chocolate pudding
1 cup semisweet chocolate chips (or I like to use peanut butter chips for added flavor...and I usually add the whole bag!) :)

Preparation:
Pour oil in 13x9 pan--coat the bottom of the pan.
Put all remaining ingredients into the pan in the order listed.
Mix thoroughly with a fork.
Spread evenly in pan.
Bake at 350 degrees for 35-40 minutes or until toothpick inserted in center of cake comes out clean or mostly clean.
Frost with frosting

Deep Dish Coffee Brownies!

Enjoy! I love chocolate & brownies! Here's the only brownies you'll ever make!

**For the chocolate I used, Ghirardelli chocolate bar & cocoa powder. They have the best chocolate ever. Coffee Liqueur I used was from Costa Rica, but I think the Starbucks Coffee Liqueur would be just as good, too.**

*I made a double batch of this last night because I brought it in the office for my boss's bday.*

Ingredients:
3 tablespoons unsalted butter
2 tablespoons canola oil
4 ounces semisweet chocolate, coarsely chopped
3/4 cup packed dark brown sugar
1/4 cup white sugar
2 teaspoons pure vanilla extract
1/2 teaspoon kosher salt
2 large eggs, cold
1 tablespoon coffee liqueur
1/4 cup cocoa powder
3/4 cup all-purpose flour
1/4 teaspoon baking soda

Position rack in the lower third of the oven and heat oven to 325 degrees F. Use an 8 by 8 silicon baking pan or line a similar sized metal or glass baking dish with foil or parchment paper so it hangs over the edges by about 1 inch. Spray the prepared pan completely.

I prefer double boiler method of melting chocolate. You would put the chocolate and butter in a heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer. Place the bowl over, not touching, the water, and stir occasionally until melted and smooth. It should be nice and creamy. *You can also melt the chocolate & butter in the microwave, but I hate the mess it would make!*

Stir the brown and white sugars, vanilla and salt into the chocolate mixture with a wooden spoon. Add the eggs and coffee and beat vigorously until fully incorporated and the batter is thick and glossy. Add the cocoa, flour and baking soda and stir just until it disappears.

Pour the batter into the pan and bake until the top is crispy and a toothpick inserted into the middle comes out with a few crumbs, about 30 minutes (40 minutes if not using silicon).