1 (8 ounce) packagecream cheese, softened

1/2 cupbutter, softened

3/4 cupconfectioners' sugar

3/4 cupminiature semisweet chocolate chips

3/4 cupfinely chopped pecans

Directions:

1. In a medium bowl, beat together cream cheese and butter until smooth. Mix in confectioners' sugar, brown sugar and vanilla. Stir in chocolate chips. Cover, and chill in the refrigerator for 2 hours.

2. Shape chilled cream cheese mixture into a ball. Wrap with plastic, and chill in the refrigerator for 1 hour.

3. Roll the cheese ball in finely chopped pecans before serving.

 

1 Box of Chocolate Fudge Cake Mix

Ingredients to prepare Cake Mix

1 can of Chocolate Fudge Frosting

2 bags of semi-sweet Chocolate Chips

Directions:

1.Prepare cake mix, and bake as directed. After cake has cooled, crumble entire cake into bowl.
2. Add in entire can of frosting, and mix well. Place mixture in refrigerator until firm (may take a few hours). Once mixture has firmed up and cooled, use melon baller or a spoon to scoop out balls, then roll with hands. Melt Chocolate Chips in separate bowl in mircowave.
3. Dip cake balls into melted chocolate, then set on waxed paper to dry. While still wet, sprinkle with coconut, sprinkles, etc. Once they are dry, they’re done!

 

1/2 cup HERSHEY'S Milk Chocolate Chips, HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips

1/4 cup marshmallow creme

2 bananas

Nonstick cooking spray

1/4 cup REESE'S Creamy Peanut Butter

4 flour tortillas

Directions:
 

 

8 ounces cream cheese, softened
1 1/2 cups powdered sugar
1/2 cup chunky or creamy peanut butter
3 regular-sized Snickers candy bars, chopped
16 ounces Cool Whip, thawed (or about 6 cups of stiffly whipped, sweetened cream)
Two prepared graham cracker pie crusts or chocolate cookie pie crusts
chocolate syrup, caramel syrup, chopped snickers and chopped peanuts for garnish

Directions:

1. In a large mixing bowl, beat cream cheese sugar and peanut butter until creamy.
2. Stir in chopped candy bars.
3. Gently fold in the whipped cream just until mixed.
4. Divide between the two crusts. Drizzle chocolate and caramel syrup on top and sprinkle with chopped peanuts and additional chopped snickers. Keep in refrigerator until ready to serve.