Chocolate Indulgence Brownies - 365 Crockpot Recipe

24 servings
3 eggs
3/4cup packed light brown sugar
2 teaspoons vanilla
2 cups chocolate cookie crumbs
3 tablespoons unsweetened cocoa
1/4 teaspoon salt
2/3cup chopped dates
1/2 cup reduced-fat semisweet chocolate morsels

Per Serving:
Calories: 124% calories from fat: 26 Protein (gm): 1.8 Carbohydrate (gm): 22.7 Fat (gm): 3.8 Saturated fat (gm): 1.7 Cholesterol (mg): 26.5 Sodium (mg): 129

Exchanges:
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 1.5 Meat: 0.0 Fat: 0.5

1. Beat eggs, brown sugar, and vanilla in large bowl until thick, about 2 minutes. Fold in cookie crumbs, cocoa, and salt; fold in dates and chocolate morsels.
2. Pour batter into greased and floured 9 x 5-inch loaf pan; place on rack in 6-quart crockpot. Cover and cook on high until toothpick inserted in center comes out almost clean, about 3 hours. Cool on wire rack 10 minutes; invert onto wire rack and cool. Cut into 3/4-inch slices; cut slices into halves.

Chocolate Cookie Crumb Crust - Best Crockpot Recipe

Makes one 7-inch crust
11/4 cups chocolate cookie crumbs
2 tablespoons sugar
3 tablespoons margarine or butter, melted
1–2 tablespoons honey

1. Combine cookie crumbs, sugar, and margarine in 7-inch springform pan; add enough honey for mixture to stick together. Pat mixture evenly on bottom and 1-inch up side of pan.

Chocolate Cheese Pie - 365 Crockpot Recipe

10 servings
1 pound reduced-fat cream cheese, room temperature
3/4cup sugar
2 eggs
1 teaspoon vanilla
1/4 teaspoon salt
1 ounce bittersweet chocolate, melted
1/4 cup Dutch process cocoa
Chocolate Cookie Crumb Crust (recipe)
11/2–2 cups whipped topping or whipped cream
Chocolate curls, as garnish

Per Serving:
Calories: 225% calories from fat: 32 Protein (gm): 7.7 Carbohydrate (gm): 30.3 Fat (gm): 8 Saturated fat (gm): 3.4 Cholesterol (mg): 38.6 Sodium (mg): 311

Exchanges:
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 2.0 Meat: 0.0 Fat: 1.5

1. Beat cream cheese until fluffy in large bowl; beat in sugar, eggs, vanilla, and salt. Mix in melted chocolate and cocoa. Pour filling into crust in springform pan.
2. Place pan on rack in 6-quart crockpot; cover, placing 3 layers of paper towels under lid and cook on high until cheesecake is just set in the center, 21/2 to 3 hours. Turn off heat and let stand, covered, in crockpot 1 hour. Remove from crockpot and cool on wire rack. Refrigerate, covered, 8
hours or overnight. Spread whipped topping over cheesecake and garnish with chocolate curls.

Marble Pound Cake - Best Crockpot Recipe

8 servings
3/4cup low-fat buttermilk
1 teaspoon vanilla
1/2 teaspoon baking soda
6 tablespoons margarine or butter, room temperature
1 cup sugar
1 egg
11/2 cups cake flour
1⁄8teaspoon salt
11/2 ounces semisweet chocolate, melted
Chocolate Glaze (recipe)

Per Serving:
Calories: 232% calories from fat: 28 Protein (gm): 2.9 Carbohydrate (gm): 39.4 Fat (gm): 7.3 Saturated fat (gm): 1.8 Cholesterol (mg): 0.7 Sodium (mg): 161

Exchanges:
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0Bread: 2.5nMeat: 0.0nFat: 1.0

1. Mix buttermilk, vanilla, and baking soda in bowl; let stand 2 to 3 minutes. Beat margarine and sugar until fluffy in large bowl. Beat in egg, blending well. Mix in combined flour and salt alternately with buttermilk mixture, beginning and ending with flour mixture. Reserve 11/2 cups batter;
stir melted chocolate into remaining batter.
2. Spoon batters alternately into greased and floured 9 x 5-inch loaf pan; swirl gently with knife. Place pan on rack in 6-quart crockpot; cover, placing 3 layers of paper toweling under lid, and cook on high until tooth-pick inserted in center of cake comes out clean, 4 to 41/2 hours. Remove
pan and cool on wire rack 10 minutes; invert onto rack and cool. Drizzle with Chocolate Glaze.

Flourless Mocha Mousse Cake - 365 Crockpot Recipe

8 servings
1/2 cup Dutch process cocoa
3/4cup packed light brown sugar
3 tablespoons flour
2 teaspoons instant espresso powder
1⁄8teaspoon salt
3/4cup 2% reduced-fat milk
1 teaspoon vanilla
2 ounces each: coarsely chopped semi-sweet and bittersweet chocolate
1 egg
3 egg whites
1⁄8teaspoon cream of tartar
1/3cup granulated sugar
Cocoa or powdered sugar, as garnish

Per Serving:
Calories: 251% calories from fat: 23 Protein (gm): 4.8 Carbohydrate (gm): 45.8 Fat (gm): 6.8 Saturated fat (gm): 3.2 Cholesterol (mg): 21.7 Sodium (mg): 79

Exchanges:
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 3.0 Meat: 0.0 Fat: 1.0

1. Combine cocoa, brown sugar, flour, espresso powder, and salt in medium saucepan; gradually whisk in milk and vanilla to make smooth mixture. Whisk over medium heat until mixture is hot and sugar dissolved (do not boil). Remove saucepan from heat; add chocolate, whisking until melted. Whisk about 1/2 cup chocolate mixture into egg; whisk egg mixture back into saucepan. Cool to room temperature.
2. Beat egg whites and cream of tartar to soft peaks; beat to stiff peaks, gradually adding granulated sugar. Stir about 1/4 of the egg whites into cooled chocolate mixture; fold chocolate mixture into remaining egg whites.
3. Pour batter into lightly greased 7-inch springform pan; place on rack in 6-quart crockpot. Cover, placing 3 layers of paper toweling under lid, and cook on high until toothpick inserted 1/2-inch from edge of cake comes out clean (cake will look moist and will be soft in the center), 21/4 to 31/4
hours. Remove pan to wire rack and cool completely; refrigerate, loosely covered, 8 hours or overnight. Remove side of pan and place cake on serving plate; sprinkle top of cake generously with cocoa.

Spiced White Chocolate - Another Tasty 365 Crockpot Recipe

12 servings
11/2 cups white chocolate morsels
8 cups whole milk
1/4 teaspoon each: ground cinnamon and nutmeg

1. Place chocolate morsels in crockpot; cover and cook on low until chocolate is melted, about 30 minutes. Gradually whisk in milk and spices; cover and cook on high until hot and steaming (do not boil), about 2 hours. Turn heat to low to keep warm for serving.

Variation
Peppermint Cocoa - Make recipe above, omitting spices; add 1/2 to 1 teaspoon peppermint extract with the milk. Top each cup of cocoa with whipped cream and crushed peppermint candy.