1 tub chocolate Cool Whip, thawed
1 cup (14) crushed Oreo cookies

Layer cookies alternately with whipped topping in 4 dessert glasses. Refrigerate at least 1 hour or until ready to serve. Option: Mix 4 chocolate covered mint patties with crushed cookies; or drizzle and sprinkle caramel sauce and chopped pecans between the layers of cookies and whipped topping.

2/3 cup shortening
1-1/2 cups packed light brown sugar
1 tablespoon water
1 teaspoon vanilla extract
2 eggs
1-1/2 cups flour
1/3 cup Hershey Cocoa
1/2 teaspoon salt
1/4 teaspoon baking soda
2 cups (12 oz.) chocolate chips

Heat oven to 375. Beat shortening, brown sugar, water and vanilla in large bowl on medium speed of mixer until well blended. Add eggs; beat well. Stir together the flour, cocoa, salt and baking soda. Gradually add to sugar mixture, beating on low speed until just blended. Stir in chocolate chips. Drop by rounded tablespoonfuls 2 inches apart on ungreased cookie sheets. Bake 7-9 minutes or until cookies are set. Cookies will appear soft and moist. Do not overbake. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely. Makes 3 dozen cookies.

1 package dates (chopped and pitted)
1 cup hot water
1 teaspoon soda
1 cup butter or margarine
1 cup sugar
2 eggs beaten
1-3/4 cups sifted flour
1 tablespoon cocoa
1 teaspoon vanilla
1/2 cup nuts, chopped
1/2 package chocolate chips
1/2 package butterscotch morsels

Mix dates, hot water and soda. Set aside to cool. Cream butter and sugar, add eggs, beaten well. Combine all ingredients. Bake in a 9 x 13 pan. Sprinkle remaining half of package of chocolate and butterscotch morsels and a little chopped nuts over cake dough before baking. Bake 45 minutes at 350.

Frost while warm with 2 cups confectioners sugar, 2 squares unsweetened chocolate, melted, 1/3 cup butter, 1 egg and 1 teaspoon vanilla. Recipe from Auntie Eva Stashenko.

1-1/2 cups finely crushed creme-filled chocolate sandwich cookies (about 18 cookies)
2-3 teaspoons margarine or butter, melted
3 packages cream cheese, softened
1 can sweetened condensed milk
3 eggs
2 teaspoons vanilla extract
1 cup mini chocolate chips
1 teaspoon flour

Preheat oven to 300. Combine crumbs and margarine; press firmly on bottom of 9 inch springform pan or 13 x 9 inch baking pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in milk until smooth. Add eggs and vanilla; mix well. In small bowl, toss 1/2 cup chips with flour to coat; stir into cheese mixture. Pour into prepared pan. Sprinkle remaining 1/2 cup chips evenly over top. Bake 1 hour or until center springs back when lightly touched. Cool. Chill. Garnish as desired. Refrigerate leftovers.

2/3 cup butter or margarine
1 12 ounce package chocolate chips, divided
1-1/2 cups sugar
1-1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
4 eggs
1 teaspoon vanilla extract
1/2 cup coarsely chopped walnuts
Chocolate chip cream frosting (recipe below)

Preheat oven to 350. Line jelly roll pan with waxed paper or foil; grease. Heat butter and 1 cup chocolate chips in a 3-quart saucepan over medium heat until chocolate is melted. Stir in remaining ingredients, except frosting, into melted chocolate. Spread evenly in pan. Bake 20-25 minutes; invert on board. Remove paper or foil; cool cake completely.

Cut cake crosswise into 4 equal pieces, 10 x 3-3/4″. Place on piece on serving plate; spread about 3/4 cup of frosting over top. Repeat two times. Frost sides and top with remaining frosting. Garnish with remaining chocolate chips. Chill at least one hour. Refrigerate any remaining torte. Serves 8-10.

Chocolate Chip Cream Frosting:
2 cups chilled whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
2/3 cup chocolate chips
Beat whipping cream, powdered sugar and vanilla extract in chilled bowl until stiff. Stir in chocolate chips.

1 8 ounce package cream cheese, softened
1 3 ounce package cream cheese, softened
3/4 cup sugar
1/4 cup cocoa
2 eggs
1 teaspoon vanilla extract
1/2 cup chilled whipping cream
8 inch graham cracker crumb crust
Cherry pie or peach pie filling

Heat oven to 350. In large mixer bowl combine cream cheese and sugar; beat well. Blend in cocoa, scraping sides of bowl and beaters frequently. Add eggs and vanilla; blend well. Blend in whipping cream. Pour into crust. Bake 35-40 minutes. Center will be soft but will set upon cooling. Cool to room temperature. Cover and chill several hours or overnight. Garnish will pie filling,. Makes 6-8 servings.

1 14 oz. bag Kraft caramels
1 5 ounce can evaporated milk
1 package Betty Crocker Supermoist German Chocolate cake mix
1/2 cup butter or margarine, melted
1 6 oz. package chocolate chips
1/2 cup chopped walnuts

Melt caramels with 1/3 cup evaporated milk over low heat, stirring until smooth. Combine remaining evaporated milk (1/4 cup), cake mix and margarine; mix well. Press half of the cake mixture onto bottom of ungreased 13 x 9 inch baking pan. Bake at 350 for six minutes. Sprinkle chocolate pieces and 1/4 cup walnuts over crust; drizzle with caramel mixture. Top with teaspoonfuls of remaining cake mixture; press gently into caramel mixture. Sprinkle with remaining walnuts. Bake at 350 for 18-20 minutes. Cool slightly. Chill. Cut into bars. Makes about 2 dozen.

6 chocolate wafers, finely crushed
1-1/2 cups light process cream cheese product
1 cup sugar
1 cup 1% low-fat cottage cheese
1/4 cup plus 1 tablespoons unsweetened cocoa
1/4 cup all purpose flour
1/4 cup amaretto
1 teaspoon vanilla extract
1/4 teaspoon salt
1 egg
2 tablespoons semisweet chocolate mini-morsels
Chocolate curls (optional)

Sprinkle chocolate wafer crumbs in bottom of a 7-inch springform pan. (You can use an 8-inch pan for this cheesecake recipe. The larger cheesecake will require only 45 to 50 minutes baking time.) Set aside.
Position knife blade in food processor bowl; add cream cheese and next 7 ingredients, processing until smooth. Add egg and process just until blended. Fold in chocolate morsels.

Slowly pour mixture over crumbs in pan. Bake at 300 for 65-70 minutes (or 45-50 minutes) or until cheesecake is set. Let cool in pan on wire rack. Cover and chill at least 8 hours. Remove sides of pan and transfer cheesecake to a serving platter. Garnish with chocolate curls, if desired. Makes 12 servings (about 200 calories per serving).

Chocolate-Mint Cheesecake: Substitute 1/4 cup creme de menthe for amaretto.

2-1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) butter, softened
3/4 cup sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 eggs
1-3/4 cups (10 oz. package) SKOR English Toffee Bits

Heat oven to 350. Stir together flour, baking soda and salt. In large bowl, beat butter, sugar, brown sugar and vanilla until well blended. Add eggs; blend thoroughly. Gradually add flour until well blended. Add flour gradually, beating well. Stir in toffee bits. Drop by rounded teaspoonfuls onto lightly greased cookie sheet. Bake 9-11 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.

1-1/4 cup butter or margarine
2 cups sugar
2 eggs
2 teaspoons vanilla
2 cups unsifted flour
3/4 cups cocoa
1 teaspoon baking soda
1/2 teaspoon salt
2 cups (12 oz. package) peanut butter chips

Cream butter or margarine and sugar. Add eggs and vanilla; beat well. Combine flour, cocoa, baking soda and salt. Gradually blend into creamed mixture. Stir in chips. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 350 for 8-9 minutes (dot not overbake). Cookies will be soft; they will puff while baking and flatten while cooling. Cool slightly; remove from cookie sheets. Makes about 4-1/2 dozen cookies.