This almost sounds sinful…

1 large package Oreo cookies
3/4 cup butter
1/2 gallon peppermint or chocolate mint ice cream
1 can chocolate fudge topping
1 8-ounce container Cool Whip

Crush Oreo cookies, and add melted butter.

Put this mixture in the bottom of a 9 inch x 13 inch pan, reserving 1-1/2 cups for the top.

Spread softened ice cream on top of cookie mixture.

Heat fudge topping and drizzle on the ice cream.

Cool.

Spread Cool Whip over the topping.

Sprinkle reserved 1-1/2 cups of cookie mixture over the Cool Whip.

Freeze.

Can be made several days before use.

1 package German chocolate cake mix
1 can evaporated milk
1 cup chopped nuts
3/4 cup melted butter
1 6-ounce package chocolate chips
Caramels

Melt together 40 caramels and 1/3 cup evaporated milk.

Mix together cake mix, melted butter, and 1/3 cup evaporated milk.

Spread 1/2 of this mixture in greased 9 inch x 13 inch pan.

Bake 6 minutes at 350 degrees.

Sprinkle chocolate chips and nuts over. Then spread caramel mix over it. Crumble remaining cake mix on top.

Bake 20 minutes more.

1-1/2 cups flour
1-1/2 cups brown sugar
1-1/2 cups oatmeal
1/4 teaspoon salt
3/4 teaspoon soda
1 cup butter

1/2 cup nuts
1 package caramels
8 tablespoons cream

Mix together first 6 ingredients.

Save 1/3 for topping. Put rest in a 10 inch x 14 inch pan.

Bake 10 minutes at 350 degrees.

Put on chocolate chips and nuts.

Spread caramels melted with cream over the chips.

Add reserved topping.

Bake 15 minutes longer.

Whole graham crackers
1 12-ounce package chocolate chips
2 cups nuts
1 cup brown sugar
1 cup butter
2 tablespoons white Karo syrup

Line a 9 inch x 13 inch pan with whole graham crackers.

Sprinkle chocolate chips over the crackers.

Then sprinkle the nuts over this layer.

Boil: brown sugar, butter, and syrup for 3 minutes. Pour this mixture over the crackers, and spread evenly.

Ingredients for crust
2/3 cup butter
4 cups oatmeal
1 cup brown sugar
1/4 cup white syrup
1/4 cup peanut butter
1 teaspoon vanilla

Ingredients for topping
1 6-ounce package chocolate chips
1 6-ounce package butterscotch chips
2/3 cup peanut butter
1 cup dry roasted peanuts

Crust
Melt butter.

Add oatmeal, sugar, syrup, peanut butter, and vanilla.

Put into a 9 inch x 13 inch greased pan.

Make 12 minutes at 350 degrees.

Watch closely – do not overbake.

Topping
Melt chocolate chips, butterscotch chips, and 2/3 cup peanut butter. Stir in dry roasted peanuts.

Spread on the warm baked crust.

Cool well and cut.

2 eggs
2 cups sugar
1 cup oil
2 squares unsweetened chocolate
2 cups grated zucchini
3 cups flour
1 teaspoon salt
1 teaspoon vanilla
1/4 teaspoon baking powder
1 teaspoon baking soda
1 cup chopped nuts

Beat eggs until lemon colored.

Beat in sugar and oil.

Melt chocolate and add along with zucchini and vanilla.

Sift flour, salt, baking powder, baking soda, and add.

Fold in nuts.

Makes 2 loaves.

Bake at 350 degrees for 1 hour or a little longer.

1 quart milk
3 squares semi-sweet chocolate
1 teaspoon ground cinnamon
2 eggs

Heat milk just to scalding in large pan.

Stir in chocolate and cinnamon, until melted.

Beat with a rotary beater until smooth.

Beat eggs well in a small bowl. Slowly beat in about 1 cup hot mixture. Then beat back into pan.

Heat slowly, stirring.

Beat again until frothy.

Ladle into heated mugs. Use cinnamon stick as stirrer.

Makes 6 servings.

Here is a great tasting easy chocolate cake to make. One of my kids wrote “EXCELLENT” on the recipe. I remember it being nice and moist!

3/4 cup butter
1-3/4 cups sugar
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour
3/4 cup cocoa
1-1/4 teaspoons baking soda
1/2 teaspoon salt
1-1/3 cup water

Cream butter and sugar until light and fluffy.

Add eggs and vanilla. Beat 1 minute at medium speed.

Combine flour, cocoa, baking soda, and salt. Add alternately with water to creamed mixture.

Pour batter into two greased and floured 8 inch cake pans.

Bake at 350 degrees for 35 to 40 minutes.

Cool.

Frost with chocolate frosting.