Chocolate Oatmeal No Bake Bars

These are a new favorite to the tradition no bake cookie.  I love the coconut in them.

Serves: 8-10

Ingredients

• 1 cup of peanut butter (or sometimes we do 1/2 c peanut butter and 1/2 cup nutella)
• ½ cup of honey
• ½ cup of coconut oil
• 2 cups of dry oats (not instant)
• 1 cup of shredded coconut
• 1½ cups of chocolate chips
• 1 tsp of vanilla extract

Instructions

1. Melt the PB and then add the honey and coconut oil over medium low heat.
2. Once it is combined completely, remove the mixture from the heat and add oats, shredded coconut, chocolate chips and vanilla.
3. Stir until chocolate has entirely melted
4. Pour into a bowl and place into the refrigerator to cool
5. Enjoy!

Can't Leave Alone Bars

These are very similar to the Revel Bars Jenn posted. The main difference is that this recipe uses a boxed cake mix for the crust. They are really good and the chocolate is so gooey.

Ingredients:
1 package (18-1/4 oz. size) white cake mix (use chocolate if you're a chocoholic)
2 eggs
1/3 cup vegetable oil
1 can (14-oz. size) sweetened condensed milk
1 cup semisweet chocolate chips
2 T. cup butter, cubed
1 t. vanilla

In a bowl, combine the dry cake mix, eggs and oil. With floured hands, press 2/3 of the mixture into a greased 13x9x2-inch baking pan. Set remaining cake mixture aside. In a microwave-safe bowl, combine the milk, chocolate chips and butter.

Microwave, uncovered, on HIGH for 45 seconds; stir. Microwave 45-60 seconds longer or until chips and butter are melted; stir until smooth. Add vanilla. Pour over crust.

Crumble remaining cake mixture over top. Bake at 350F for 20-25 minutes or until lightly browned. Cool before cutting.

Zucchini Fudge Cake

I found this recipe right after J.D. and I got married. It's delicious and moist and above all chocolaty. You can used a prepared chocolate fudge frosting (which is what I usually do) but I think the frosting from the Hershey's cake on here would be wonderful too. What a great way to sneak vegetables into your day!

1 cup butter, softened
2-1/2 cups sugar
4 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1/2 cup baking cocoa
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 cup buttermilk
3 cups shredded zucchini
3-1/2 cups prepared chocolate frosting

In a large mixing bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; add to the creamed mixture alternately with buttermilk. Stir in zucchini.
Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes (I had to bake it about 42 minutes--I don't know why) or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Spread frosting between layers and over the top and sides of cake. Yield: 12-14 servings.

Ranger Cookies

These are probably my #2 favorite cookie (right after chocolate chip). Thought I'd share.

Ranger Cookies

1 c butter
1 c sugar
1 c brown sugar
2 eggs
1 t. vanilla
1/2 t salt
1 t baking soda
1/2 t. baking powder
2 c flour
2 c quick cooking rolled oats
2 c corn flakes
1 c flaked coconut
1 c milk chocolate chips

Cream together butter and sugars. Beat in eggs and vanilla. Combine with soda, powder, salt, flour. Mix well. Stir in oats, flakes, coconut, and chocolate chips. Form into 1 inch balls. Bake at 350 for 12-15 minutes

Revel Bars

I have made these treats a few times in the past few weeks for friends, Home Teaching, and Playgroups and EVERY time the recipe is requested. So, I thought it would be a good idea to post it. This recipe involves a lot of butter and chocolate so I hope you enjoy!

Revel Bars

Crust: 1 cup butter
2 cups brown sugar
2 eggs
1 tsp. vanilla
1 tsp. baking soda
1/2 tsp. salt
2 cups flour
3 cups quick oats

Filing:
1 package chocolate chips (12 oz.)
1 can sweetened condensed milk
2 T. butter
1 tsp. vanilla

Cream together butter and sugar for crust. Add in the eggs, vanilla, soda, and salt. Add in the flour and oats and mix well. The dough is really sticky. Press 2/3 of mixture into a greased 9x13 pan. Next, melt the chocolate chips and butter together. Stir in the sweetened condensed milk and vanilla. Pour over the crust and then pat the remaining crust flat with hangs and lay over the top of filing in pieces (or you can just crumble the remaining crust on top). Bake at 350 for 30-35 minutes or until golden brown.

ENJOY!

Hershey's Perfectly Chocolate Chocolate Cake

This is the absolute best chocolate cake. One hundred times better than anything mixed up from a box. I've made this several times and it's always turned out perfectly moist and oh, so good. You can always find this on the back of Hershey's cocoa powder.

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING(recipe follows)

Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.

VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.


"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING

1 stick (1/2 cup) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.