Chocolate Mud Bars
Crust
1 1/4 cups graham cracker crumbs
3 T light brown sugar, packed
1/4 tsp cinnamon
Pinch of salt
5 T unsalted butter, melted
Butter an 8 in square baking pan. Combine the dry ingredients in a medium bowl. Mix well with your hands. Add the butter, stir well with a fork until thoroughly mixed. Press the mixture evenly into the prepared pan bringing it up about 1/4 inch up the sides of the pan.
Filling
1/2 cup unsalted butter
6 oz semisweet chocolate, coarsely chopped
3/4 cup sugar
2 large eggs, room temperature
1/2 tsp vanilla
1/4 cup flour
1 cup walnuts, coarsely chopped
Combine butter and chocolate in a double boiler over not-quite-simmering water. When melted, whisk to smooth, then remove from heat. Scrape the chocolate into a medium bowl to cool. Preheat the oven to 325. Whisk the sugar, eggs and vanilla into the lukewarm chocolate. Stir int the flour, mixing until smooth. Stir in the walnuts. Scrape the batter over the crust and smooth with a spoon. Bake on the center over rack for 35 minutes only….no longer! Cool on a rack. Refrigerate for an hour or so before slicing. Serve at room temperature. Makes 16 bars.
LEMON HERB CHICKEN RING
2 c. shredded, cooked chicken (or canned)
½ c. diced red bell pepper
2 tsp. lemon zest
3 Tbsp. chopped fresh parsley, divided
1 large garlic clove, minced
1 c. shredded mozzarella cheese
½ c. mayonnaise
1 tsp. Italian seasoning
½ c. grated parmesan cheese, divided
2 (8 oz) packages refrigerated crescent rolls
Preheat oven to 375.
In a large bowl, add chicken, bell pepper, lemon zest and 2 tablespoons of chopped parsley.
Then add the minced garlic, mozzarella cheese, mayonnaise, Italian seasoning and ¼ c. parmesan cheese.
Mix well.
Place a bowl that is about 5-7” wide in the center of either a baking sheet or pizza stone.
Separate the crescent dough into triangles.
Arrange the triangles with the widest part toward the bowl, making a circle. You will overlap the triangles about half way for each one.
Spoon the chicken mixture evenly on top of the wide part of the of the triangles. Easiest to use a large cookie scoop.
Bring each dough triangle up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little).
Bake 20 to 25 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices.
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