Game Day Dessert Recipe's

Peanut Butter Bars

1 Yellow Cake Mix
1 Cup Peanut Butter (creamy or super chunky)
1/2 Cup butter - melted
2 eggs
6oz Chocolate Chips
1/3 cup Sweetened Condensed Milk
2 Tbsp. butter
1 can coconut pecan icing

Combine cake mix, peanut butter, melted butter and eggs in a large bowl. Mix until well blended. Pat 2/3 of mixture into the bottom of a 9X13 pan and set aside. Next, Combine chocolate chips, sweetened condensed milk, butter and coconut pecan icing in a medium sauce pan and heat until chocolate chips are melted. Spread filling over mixture in pan. Place remaining 1/3 of batter on top of filling in lattice like fashion. Bake in 350 oven for 20 - 25 minutes.

Mudslide Brownies

Prep 20 min Cook 35 min

6 1 oz unsweetened chocolate baking squares

1/2 cup plus 2 TBSP unsalted butter, divided

1 cup granulated sugar 1 cup firmly packed light brown sugar

3 large eggs

4 tsp espresso powder, divided

2 TBSP plus 2 tsp coffee liqueur

1 1/2 cups all purpose flour

1/2 tsp salt

1 cup chopped pecans, toasted

2 TBSP whipping cream or half and half

2 TBSP vodka

2 1/4 to 2 1/2 cups powdered sugar

Garnish (optional) chocolate-covered espresso coffee beans chopped

Melt 4 chocolate baking squares and 1/2 cup butter in a heavy saucepan over low heat, stirring occasionally. Remove from heat and transfer to a large bowl. Add sugars; stir well. Stir in eggs, 2 tsp, espresso powder, and 2 tsp coffee liqueur. Add flour and salt, stirring until blended. Stir in pecans.

Spread batter into a lightly greased alumunim foil-lined 13 x 9 pan. Bake at 325 degrees for 20-25 minutes or until brownies appear set on top. Cool completely in pan on a wire rack.

Melt remaining 2 chocolate baking squares and 2 TBSP butter in heavy saucepan, stirring occasionally. Remove from heat; transfer to a medium bowl. Stir in remaining 2 tsp. espresso powder, whipping cream, vodka and remaining 2 TBSP coffee liqueur. Add enough powdered sugar to make a good spreading consistency, beating at medium speed with an electric mixer until smooth. Spread frosting over cooled brownies; garnish, if desired. Let stand until frosting is set. Use foil to lift uncut brownies out of the pan. Cut into bars to serve. Yield: 3 dozen small or 1 dozen large.