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 Whether you are looking for an elegant dessert recipe for a special occasion or you just want to impress your family or friends, you can’t go wrong with this decadent cheesecake from Taste of Home. It is sure to become a favorite that will be requested again and again!
2 cups crushed vanilla wafers
1 cup finely chopped almonds, toasted
1/3 cup sugar
1/2 cup butter
FILLING:
1 envelope unflavored gelatin
1/2 cup milk
2 (8 ounce) packages cream cheese, softened
1/2 cup sour cream
1/2 teaspoon almond extract
1 (11.5 ounce) package milk chocolate chips, melted and cooled
1/2 cup heavy whipping cream, whipped
Milk chocolate kisses, unblanched whole almonds and additional whipped cream
1. In a large bowl, combine the wafer crumbs, almonds and sugar; stir in butter. Press onto the bottom and 1-3/4 inch up the sides of a greased 9-inch springform pan. Cover and refrigerate for 1 hour.
2. In a small saucepan, soften gelatin in milk; let stand for 5 minutes. Cook and stir over medium heat until gelatin is dissolved. Cool to room temperature, about 6 minutes.
3. In a large bowl, beat the cream cheese, sour cream and almond extract until smooth. Beat in melted chocolate and gelatin mixture. Fold in whipped cream; spoon into crust. Cover and chill for 6 hours or overnight.
4. Just before serving, run a knife around edge of pan to loosen. Remove sides of pan. Garnish with chocolate kisses, almonds and additional whipped cream. Refrigerate leftovers. Makes 12 servings.
Emily
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 These incredibly rich decadent chocolate cookie bars are so simple and easy-to-make! My family enjoys these chocolaty bars with a tall glass of cold milk. But, of course, you all know that I prefer a hot cup of coffee with mine!
1 (14 0z.) can sweetened condensed milk
1 egg, slightly beaten
1 (18.25 oz.) box yellow cake mix
1 cup chopped walnuts or pecans
1 (12 oz.) package semisweet chocolate chips
1/2 of an 8 ounce package Heath Bits ‘O Brickle
1. In a large mixer bowl, stir together the sweetened condensed milk and egg until well blended. Stir in the cake mix (dry) and chopped nuts; spread mixture in bottom of a well greased 9×13-inch baking pan. Sprinkle with the chocolate chips and Bits ‘O Brickle.
2. Bake at 350 degree F. for 25 to 30 minutes. Cool before cutting. Makes 24 cookie bars.
Emily
Emily's Favorite Recipes:
 Smooth creamy chocolate, rich caramel and crunchy bits of pecans—the perfect combination for a special holiday treat your family and friends will love. It also makes a great gift for that person who seemingly has everything!
3 cups sugar
3/4 cup butter
1 (5 ounce) can evaporated milk (NOT sweetened condensed milk)
1 (12 ounce) package semi-sweet chocolate chips
30 caramels, unwrapped and quartered
1 jar marshmallow creme
1 teaspoon vanilla
1 cup chopped pecans
In a large heavy saucepan over medium-low heat, stir together the sugar, butter and evaporated milk; bring to a full rolling boil, stirring constantly. Boil, uncovered for 5 minutes, stirring constantly.
Remove saucepan from the heat; stir in the chocolate chips until melted. Stir in the remaining ingredients and beat by hand until well blended and smooth. Spread into a 9×13-inch pan sprayed with cooking spray; cool to room temperature. Chill in refrigerator until set; cut into squares. Makes about 3-1/2 pounds.
Emily
Emily's Favorite Recipes:
 When your family is in the mood for a rich chocolate dessert, try this delicious fudge cake served straight from your slow cooker! You won’t believe how yummy it is until you try it!
1-3/4 cup packed brown sugar, divided
1 cup all-purpose flour
6 tablespoons baking cocoa, divided
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons butter, melted
1/2 teaspoon vanilla extract
1-1/2 cups semi-sweet chocolate or butterscotch chips
1-3/4 cups boiling water
Vanilla ice cream, (optional)
1. In a large bowl, combine 1 cup of the brown sugar, the flour, 3 tablespoons of the baking cocoa, the baking powder and salt; set aside.
2. In a separate medium bowl, combine the milk, butter and vanilla; stir into the dry ingredients just until moistened. Spread evenly into a 3-quart slow cooker coated with cooking spray. Sprinkle with the chips.
3. In a medium bowl, combine the remaining brown sugar and baking cocoa; stir in the boiling water until blended. Pour over the batter in the slow cooker (DO NOT STIR).
4. Cover and cook on High for 4 to 4-1/2 hours or until a toothpick inserted into the center of the cake comes out clean. Serve warm with a scoop of vanilla ice cream, if desired. Makes 6 to 8 servings.
Emily
Emily's Favorite Recipes:
 A delightfully easy way to make delicious chocolate brownies without the mess! These can be frosted, if desired, but we like them just the way they are!
1 cup butter, cubed
4 ounces (4 squares) semisweet chocolate
4 eggs
1-3/4 cups sugar
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1 cup chopped pecans
1. Melt butter and chocolate in a small microwaveable bowl on High; stir until smooth.
2. In a large bowl, beat the eggs and sugar until blended. Beat in vanilla and the chocolate mixture.
3. Gradually stir in the flour until blended; stir in the nuts.
4. Fill greased or paper lined muffin cups 2/3 full. Bake at 350 degrees F. for 18 to 20 minutes or until toothpick inserted in the middle comes out clean; cool. Makes 18 cupcake brownies.
Emily
 If you love chocolate, if you love cheesecake, then you are sure to enjoy this smooth, creamy, rich and yummy dessert! You won’t believe how simple it is to make!
1 (8 ounces) package cream cheese, softened
1/4 cup butter, softened
1/3 cup sugar
2 teaspoons vanilla extract
1-1/2 cups semi-sweet chocolate chips, melted and cooled
1 (8 ounces)frozen whipped topping, thawed
1 (9-inch) graham cracker crust
1. In a large bowl, beat the cream cheese, butter, sugar and vanilla extract until smooth; beat in the melted chocolate. Fold in whipped topping; blend well.
2. Spoon mixture into crust. Cover and chill until ready to serve. Makes 8 servings.
Emily
 Peanut butter, chocolate and butterscotch combined, give these dessert bars a unique flavor kids and adults alike will enjoy!
1 cup sugar
1 cup light corn syrup
1-1/2 cups creamy peanut butter
6 cups Special K cereal
1 (12 ounces) package semisweet chocolate chips
1 cup butterscotch chips
1. In a Dutch oven, bring the sugar and corn syrup to a boil over medium heat; cook and stir for 2 to 3 minutes or until sugar is dissolved. Remove from the heat. Stir in peanut butter until combined. Add the cereal; toss to coat. Using a metal spatula, press mixture into an ungreased 13×9-inch pan.
2. In a microwave, melt the chocolate and butterscotch chips; stir until smooth. Spread over cereal mixture. Refrigerate until set. Cut into bars.* Makes 4 dozen.
* If these dessert bars have been chilled in the refrigerator for more than 1 hour, allow to stand at room temperature for about 15 minutes before cutting.
Emily
 Delicious moist brownies topped with crunchy walnuts; the perfect combination!
BROWNIE BASE
3/4 cup butter or margarine, cubed
4 (1 oz each) squares unsweetened chocolate
4 eggs
2 cups sugar
1-1/4 teaspoons vanilla
1 cup all-purpose flour
WALNUT TOPPING
3/4 cup packed brown sugar
1/4 cup butter or margarine, cubed
2 eggs, lightly beaten
3 tablespoons all-purpose flour
1 teaspoon vanilla
2 cups chopped walnuts
1. In a small microwaveable bowl, melt butter and chocolate on high; stir until smooth. Cool slightly. In a large bowl, beat eggs and sugar until fluffy; stir in the vanilla and chocolate mixture. Add the flour; stir until well blended. Pour mixture into a greased 13×9-inch baking pan; set aside.
2. In a small saucepan, combine the brown sugar and butter or margarine; cook and stir over low heat until the butter is melted. Add the eggs, flour and vanilla; stir until well blended. Stir in the walnuts. Spread evenly over the brownie batter.
3. Bake at350 degrees F for 40 to 45 minutes or until wooden toothpick inserted near the center comes out with moist crumbs. Do not over-bake. Cool completely on wire rack. Makes 18 brownies.
Emily
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