Chocolate Chip Truffle Bars

1/2	cup butter or margarine, softened
1	egg
1	pouch (1 lb 1.5 oz) Betty Crocker® chocolate chip cookie mix
1	cup semisweet chocolate chips (6 oz)
1	container (1 lb) Betty Crocker® Rich & Creamy chocolate frosting
1	can (6.4 oz) Betty Crocker® Easy Flow pink decorating icing
35	yogurt-covered miniature pretzels

1. Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray. In medium bowl, stir together softened butter and egg. Stir in cookie mix until soft dough forms. Press mixture in bottom of pan, using floured fingers. 2. Bake 19 to 21 minutes or until golden brown. Cool 30 minutes. 3. In medium microwavable bowl, microwave chocolate chips on High 1 to 2 minutes, stirring every 30 seconds, until melted. Stir in frosting. Spread evenly over bars. Cool completely, about 30 minutes. For bars, cut into 7 rows by 5 rows. 4. Using star tip on pink decorating icing, fill in each hole of each pretzel, forming a heart in center of each. Place decorated pretzel on each bar. High Altitude (3500-6500 ft): Bake about 22 minutes.

© 2008 and ®/™ General Mills

White Chocolate Popcorn

Ingredients

(3.3-oz.) bag butter-flavored microwave popcorn, popped
1 cup salted mixed nuts
1 cup dried cranberries
1 (12-oz.) package white chocolate morsels
1/2 teaspoon ground cinnamon

Preparation

1. Place popcorn in a large bowl, discarding unpopped kernels. Stir in nuts and cranberries.

2. Microwave white chocolate morsels in a 2-cup glass measuring cup at HIGH 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. Pour over popcorn mixture, stirring until evenly coated.

3. Spread mixture in a 15- x 10-inch jelly-roll pan. Sprinkle evenly with cinnamon. Let stand 15 minutes or until chocolate hardens. Break into pieces; serve immediately, or store in an airtight container up to 3 days.

Yield

Makes 10 cups

From: Southern Living, JULY 2007

Conversions especially for those who didn't know.

1/16 C= 1/2 oz = 1T=3 tsp
1/8 C= 1 oz= 2T= 6 tsp
1/4 C= 2 oz= 4 T= 12 tsp

Oatmeal - Chocolate Chip Cookies
1 cup of softened butter
2 eggs
1 tsp. vanilla extract
1 cup sugar
2 cups flour (I use self-rising)
1/2 cup light brown sugar
2 cups oats
1 package Hershey milk chocolate chips
1 cup wal-nuts

Beat the butter with a mixer until smooth. Add eggs, one at a time. Beat in 1 cup sugar, 1/2 cup brown sugar, and 1 tsp. vanilla extract.Stir in 2 cups flour, 2 cups oats, and 1 package of chocolate chips. Add the nuts.Drop by teaspoon on lightly greased cookie sheet. Bake at 350 degrees for 12-15 minutes.

(Recipe from: hopkinsrecipe)