1 Loaf cubed Italian bread (set out overnight)
5 Eggs beaten
1 Cup melted chocolate chips
1/2 Stick melted butter
1 1/2 Unsweetened cocoa powder
2 Teaspoons of vanilla extract
1 Teaspoon of hazelnut extract
2 Cups of granulated sugar, 1/2 cup for separate mixture
1 Cup of milk
2 Cups of hazelnut coffee creamer (reserve 1 cup)
1 Cup of evaporated milk
Mix together eggs, sugar, milk, vanilla, and hazelnut flavoring into a bowl.
In a separate bowl, mix melted chocolate, cocoa powder, and 1 cup of hazelnut cream.
Pour both mixtures over cubed bread, gently folding in all ingredients thoroughly.
Add mixture to Crock-Pot® slow cooker and cover, allowing to cook on High for 2 hours.
Switch temperature to Low for the last 30 minutes.
1 Cup brown sugar
1 1/2 Cups water
1/4 Cup cocoa powder
5 Cups brownie mix, packaged
5 1/2 Ounces instant chocolate pudding mix, packaged
1 Cup milk chocolate chips
1/4 Cup butter, melted
1 Cup water
In a saucepan, combine brown sugar, ¾ cups water, and cocoa. Bring to a boil.
Combine remaining ingredients in a bowl. Spread this mixture in the slow cooker.
Pour mixture from saucepan over all. Cover; cook on High for 1 ½ hours.
1 box Betty Crocker fudge brownie mix
1/2 cup butter, melted.
1 pouch Betty Crocker chocolate chip cookie mix
Mix it all together. Cook about 3 hours on low.
Top with vanilla ice cream.
1 c. chocolate or regular graham cracker crumbs
2 T. brown sugar
3 T. butter
12 oz cream cheese, room temperature
2/3 c. brown sugar
2 large eggs
1/3 c. creamy peanut butter
1 T all-purpose flour
1/2 tsp. vanilla
1/2 c. chocolate chips, melted (semisweet or milk chocolate)
Combine crumbs with brown sugar; mix in melted butter until well moistened. Pat into a 7-inch springform pan.
In a medium-sized mixing bowl, with an electric hand-held mixer, cream together the cream cheese and 2/3 cup brown sugar. Add eggs and beat on medium speed for about 2 minutes. Add peanut butter, flour, and vanilla; beat about 2 more minutes.
Pour all but about 1/2 cup of the batter into the prepared pan.
Combine the melted chocolate chips with the remaining batter and pour on top of the batter in the pan.
Cut the chocolate batter in gently with a knife to make a swirling pattern, without disturbing the crust.
Place on a rack or aluminum foil ring (to keep the pan off the bottom of the pot) in the crock pot.
Cover. Cook on high for 2 1/2 hours. Turn heat off and leave for about 1 1/2 to 2 hours, until cooled enough to remove. Cool completely before removing from pan.
Chill before serving, and store leftovers in the refrigerator.
3/4 cup wafer-cookie or graham cracker crumbs
1/8 teaspoon almond extract
1 tablespoon sugar
3 tablespoons butter, melted
1 cup ricotta cheese (light)
12 ounces cream cheese, light (neufchatel)
1 cup sugar
3 tablespoons whipping cream
1/4 cup amaretto
1/4 cup plus 1 tablespoon cocoa
1/4 cup all-purpose flour
1 teaspoon vanilla
1/3 cup semi-sweet chocolate mini-morsels
Combine crust ingredients and pat into a 7-inch springform pan.
Beat the cheeses with the sugar until smooth; add eggs and whipping cream and beat for about 3 minutes on medium speed of an electric hand-held mixer. Add amaretto, cocoa, flour and vanilla; beat for about 1 more minute. Stir in semi-sweet chocolate morsels; pour into prepared pan. Place the cheesecake on a rack in the Crock Pot (or use a “ring” of aluminum foil to keep it off the bottom of the pot). Cover and cook on high for 2 1/2 to 3 hours. Let stand in the covered pot (after turning it off) for about 1 to 2 hours, until cool enough to handle. Cool thoroughly before removing pan sides. Chill before serving; store leftovers in the refrigerator.