After the holidays, I always end up with odds and ends of baking products I don’t normally buy that are left from various recipes I have made. In an effort to get rid of some of these ingredients (chocolate chips, baking chocolate, marshmallows, graham crackers, etc.) I was keeping my eye out for some great new desserts to try. I found the first one in an old issue of Southern Living at my mom’s house and I found the second recipe on this blog via this blog.
Rocky Road Crock Pot Cake (from the October 08 issue of Southern Living)
1 pkg German chocolate cake mix (18.25 oz)
1 pkg instant chocolate pudding mix (3.9 oz)
3 large eggs, slightly beaten
1 C sour cream
1/3 C butter, melted
1 tsp vanilla
3 ¼ C milk, divided: 1 ¼ and 2 C divisions
1 pkg. chocolate cook-and-serve pudding mix (3.4 oz)
½ C chopped pecans (I omitted this ingredient since I don’t like pecans)
1 ½ C mini marshmallows
1 C semi-sweet chocolate chips (I threw in about a handful of white chocolate chips, also)
Beat cake mix with next 5 ingredients plus 1 ¼ C milk with an electric mixer for 2 minutes, scraping down the sides of the bowl as needed.
Pour batter into lightly greased 4 qt. crock pot (My crock pot is a little larger and it worked fine).
Heat remaining 2 C milk in non-aluminum saucepan, heating and stirring just until scalded.
Sprinkle cook-and-serve pudding over the batter and slowly pour hot milk over the pudding.
Cover and cook on low 3 ½ hours. Meanwhile heat chopped pecans in a small nonstick skillet on medium-low heat, 3-5 minutes until lightly toasted and fragrant.
Turn off slow cooker when time is up, or when cake seems set and not soupy or jiggly (In reality, it took about 4 hours for my cake to not be what I considered jiggly).
Sprinkle cake with pecans, marshmallows and choc.chips. Let stand 15 min. or until marshmallows slightly melted. Serve warm with ice cream (Ice cream MAKES this cake).
I served this dessert to company and they loved it! Everyone complimented it and cleaned their bowls…some even had seconds! It was a hit! Leftovers can be refrigerated once cake is mostly cooled. For reheating, place in a microwave safe bowl and heat for about 30 seconds, then top with ice cream.
Peanut Butter Bars
1 c. butter
1 c peanut butter (I started out using creamy but had to use end up using about 1/4 cup crunchy, also)
2 c graham cracker crumbs (I only had regular graham crackers, not the crumbs you can buy, so I used one sleeve of graham crackers, crushed)
2 c powdered sugar
1 1/2 c semi-sweet chocolate chips
4 Tbsp peanut butter (Here I used 2 tbsp creamy and 2 tbsp crunchy)
Directions: Melt butter & 1 c peanut butter. Add graham cracker crumbs and powdered sugar. Mix until well blended. Press into ungreased 9″x 13″ pan. Melt chocolate chips with the 4 Tbsp peanut butter (either on stovetop or microwave–I did it in the microwave) and spread on top of graham cracker mixture. Refrigerate for at least 1 hour. Note: I used all natural peanut butter which I can only assume is why my mixture would not “press” into the pan–I had to pour it. Also, when serving, my bars were somewhat crumbly, which I also assume may have been caused by the type of peanut butter. But, this is NO WAY affected the taste and the pan was quite literally licked clean.