German Chocolate Bars

These mouthwatering bars taste just like German chocolate cake! A great change of pace from the standard brownie.

Prep. Time: 15 minutes

Total Time: 2:50 hrs/min

Makes: 48 bars (dep. on size you cut them.

2/3 cup butter or margarine, softened
1 box B etty Crocker® SuperMoist® German chocolate cake mix
1 cup semisweet chocolate chips
1 container Betty Crocker® Rich & Creamy coconut pecan frosting
1/4 cup milk


1. Heat oven to 350°F (325°F for dark or nonstick pan). Lightly grease or spray bottom and sides of 13x9-inch pan.

2. In medium bowl, cut butter into cake mix, using pastry blender or fork, until mixture looks like fine crumbs. Press half of the mixture (2 1/2 cups) in bottom of pan.

3. Bake 10 minutes. Sprinkle chocolate chips over baked layer. Drop frosting by tablespoonfuls over chocolate chips. Stir milk into remaining cake mixture. Drop by teaspoonfuls onto frosting layer.

4. Bake 24 to 28 minutes or until cake portion is slightly dry to touch; cool completely. Refrigerate until firm. For 48 bars, cut into 8 rows by 6 rows. Store loosely covered.

Pink Peppermint Chiffon Pie

This peppermint-flavored pie is a good low-calorie, light and fluffy dessert to serve during the Christmas holiday. The chocolate cookie crust is a nice flavor and texture contrast to the fluffy peppermint filling. Serving this light dessert is a good way to finish a big Christmas dinner. You don't have to wait until Christmas to enjoy this dessert; serve it anytime of the year!

ingredients

1 cup crushed chocolate wafers (16 wafers)
2 tablespoons margarine, melted
1 tablespoon sugar
3 cups tiny marshmallows
2/3 cup fat-free milk
1/2 teaspoon peppermint extract
4 drops red food coloring (optional)
2 egg whites
3 tablespoons sugar
1/2 of an 8-ounce container reduced-fat frozen whipped dessert topping, thawed
Fresh mint leaves (optional)

directions

1.For crumb crust, in a bowl stir together crushed wafers, margarine, and 1 tablespoon sugar with a fork. Press mixture into the bottom and up the sides of a 9-inch pie plate. Bake in a 375 degree F oven for 5 minutes. Cool.

2.For filling, in medium saucepan combine marshmallows and milk. Cook and stir over medium heat until marshmallows are melted. Remove from heat. Stir in peppermint extract and red food coloring, if desired. Pour into a metal bowl. Chill until mixture begins to thicken, stirring occasionally.

3.Remove the peppermint mixture from the refrigerator (it will continue to set). In a medium mixing bowl immediately beat the egg whites with an electric mixer at medium speed until soft peaks form (tips curl). Gradually add the 3 tablespoons sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight).

4.When peppermint mixture is partially set (consistency of unbeaten egg whites), fold in the egg white mixture. Fold in the thawed dessert topping. If necessary, chill the filling about 30 minutes or until it mounds when spooned. Spoon the filling into the crumb crust. Cover and chill for 4 to 24 hours or until set. If desired, garnish with additional dessert topping and mint leaves. Makes 8 servings.