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12:29 AM Sat, Nov. 17th

Chocolate recipes work for any occasion

It was a toss-up on Super Bowl food or chocolate for Valentine's Day, but chocolate won, since most fans probably already have their annual "munchie" favorites - and you can't have too many chocolate recipes. I searched for recipes to fit the "something for everybody" category with several preparation varieties.

One thing about chocolate - it's a winner all the time with no competition! Some of these might work for a Super Bowl party also! Or try the pizza for a school party or the office snack room. Enjoy!

HOT FUDGE CAKE

(A cake in a crockpot, no eggs

and serves 8)

1 3/4 cups packed brown

sugar, divided

1 cup all purpose flour

6 tbsp. baking cocoa, divided

2 tsp. baking powder

1/2 tsp. salt

1/2 cup 2 percent milk

2 tbsp. butter, melted

1/2 tsp. vanilla extract

1 1/2 cup semisweet chocolate

chips

1 3/4 cup boiling water

Vanilla ice cream

In small bowl, combine 1 cup brown sugar, flour, 3 tbsp. cocoa, baking powder and salt. In another bowl, combine the milk, butter and vanilla; stir into dry ingredients just until combined. Spread evenly in 3-qt. slow cooker coated with cooking spray. Sprinkle with chocolate chips.

In another small bowl, combine the remaining brown sugar and cocoa; stir in boiling water. Pour over batter (do not stir). Cover and cook on high for 4 to 4 1/2 hours or until toothpick inserted near the center of cake comes out clean. Serve warm with ice cream.

CHOCOLATE PEANUT BUTTER BOMBES

(Make ahead and freeze)

1 package (8 oz.) fat-free

cream cheese

3 tbsp. chocolate syrup

1/2 cup confectioners' sugar

1 carton (12 oz.) frozen

reduced-fat whipped topping, thawed

8 miniature peanut butter cups

1/2 cup fat-free hot fudge ice

cream topping, warmed

2 tsp. chopped salted peanuts

Line eight 6 oz. ramekins or custard cups with plastic wrap; set aside. In large bowl beat cream cheese and chocolate syrup until smooth. Beat in confectioners' sugar; fold in whipped topping.

Spoon into prepared cups; insert a peanut butter cup into the center of each. Cover and freeze for 4-5 hours or until firm.

Invert bombes into dessert dishes; remove cups and plastic wrap. Drizzle with hot fudge topping and sprinkle with peanuts. Serves 8.

CREAM-CHEESE-FILLED CUPCAKES

There are several recipes for these, but this is the easiest version I have seen, and makes 32 cupcakes.

1 8-oz. package cream cheese, softened

1/3 cup sugar

1 egg

Dash salt

1 6-oz. package (1 cup) semi-sweet chocolate pieces

1 package 2-layer size chocolate cake mix

In small mixer bowl beat cream cheese and sugar on medium speed of electric mixer till fluffy; beat in egg and salt. Stir in chocolate pieces; set aside. Prepare chocolate cake mix according to package directions. Line muffin pans with paper cups; fill 2/3 full. Drop 1 well-rounded teaspoonful cream cheese mixture into each bake cup. Bake in 350 oven, about 20 minutes or till done.

ROCKY ROAD PIZZA

1 cup butter or margarine

(2 sticks)

1/2 cup sugar

1/2 cup packed brown sugar

1 egg

1 tsp. vanilla

1 3/4 cup all purpose flour

1 cup peanuts

1 cup tiny marshmallows

1 6-oz. package (1 cup) semi-sweet chocolate pieces

Turn oven to 375. In large mixer bowl beat butter or margarine with electric mixer on medium speed till softened (about 30 seconds). Add sugar and brown sugar and beat till fluffy. Add egg and vanilla. Beat well. With mixer on low speed gradually beat in flour. Spread dough evenly in ungreased 14-inch pizza pan.

Bake in 375 oven about 12 minutes or till golden. Sprinkle peanuts, marshmallows and chocolate pieces atop hot crust. (If you like, make each section different by sprinkling different combinations on each section). Be creative! Return pizza to the 375 oven. Bake 6-8 minutes more or till marshmallows are golden. Cool in pan on cooling rack. To serve pizza, cut into wedges or squares with a pizza cutter or sharp knife. Makes about 32 pieces.

MISSISSIPPI MUD

(Another make ahead/freeze;

serves 12-16)

A variation on a popular dessert by the same name.

1 cup all-purpose flour

1 cup finely chopped walnuts

1/2 cup butter or margarine, melted

2 packages (3.9 oz. each)

instant chocolate pudding mix

3 cups cold milk

1 package (8 oz.) cream

cheese, softened

1 cup confectioners' sugar

1 carton (8 oz.) frozen

whipped topping, thawed, divided

1 square (1 oz.) semisweet

chocolate

Combine flour, nuts and butter; pat onto the bottom of 13 x 9 x 2 in. baking pan. Bake at 350 for 15-20 minutes. Cool. In bowl, combine pudding mixes and milk; let set 5 minutes. Meanwhile, beat cream cheese and confectioners' sugar in mixing bowl. Add 1 cup whipped topping and mix well; spread over crust. Spread pudding over cream cheese mixture. Spread remaining topping over pudding layer. Grate chocolate over top. Refrigerate overnight. The recipe states this can also be frozen and laid out a short time before serving to make it easier to cut.