Unsweetened Surprise Food

UNSWEETENED SURPRISE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan. In a small saucepan over medium heat, melt 4 squares of chocolate with 1 cup butter.
• In a medium bowl, beat eggs and sugar with the melted chocolate mixture until well blended. Stir in the flour. Spread the batter evenly into the prepared pan.
• Bake for 17 to 20 minutes in the preheated oven. Cool in pan. To make the mint layer: Beat the confectioners' sugar with 3/8 cup of butter in a medium bowl. Gradually beat in milk, green food coloring and peppermint extract. Spread evenly over the brownie layer and refrigerate for at least 1 hour.
• To make the glaze: Melt 3 squares chocolate with 3 tablespoons butter over medium heat or in a microwave oven, stirring frequently until smooth. Spread over the mint layer when completely cool. Chill again to set before cutting into bars.

CHOCOLATE SURPRISE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together 1/2 cup butter and 1 cup sugar until smooth. Beat in the egg, then stir in the 1/4 cup milk and vanilla. Combine the flour, 1/3 cup cocoa and baking soda; stir into the creamed mixture. Drop by heaping teaspoonfuls onto the prepared cookie sheet.
• Bake for 8 minutes in the preheated oven. Remove cookie sheet and press marshmallow halves into the center of each cookie cut side down. Return the cookies to the oven for an additional 2 minutes. Remove from the oven and press lightly on the cookies to flatten slightly. Remove cookies to wire racks to cool.
• To make the icing: In a small saucepan over medium heat, combine 1 cup sugar, 1/2 cup cocoa, 1/4 cup milk, 1 teaspoon vanilla and 1/4 cup butter. Bring the mixture to a boil, stirring occasionally, and let boil for 1 minute. Brush the cookies with the frosting then top each one with a pecan half before the icing sets.