Double Chocolate Fudge

2 pkg BAKER'S semi-sweet Chocolate Squares
2 cups sweetened condensed milk, divided
2 tsp vanilla
1 cup chopped nutes
1 pkg BAKER'S White Chocolate Squares

1. Microwave semi-sweet chocolate and 1 1/2 cups condensed milk in 2-qt (2L) microwaveable bowl on HIGH 1 minute; stir well.
2. Microwave 1 minute longer. Stir until chocolate is completely melted and smooth.
3. Stir in vanilla and nuts.
4. Spread into greased 9"(23cm) square pan.
5. Microwave white chocolate and remaining 1/2 cup (125ml) condensed milk in microwaveable bowl on HIGH 1 minute; stir well.
6. Microwave 30-60 seconds longer.
7. Stir until chocolate is completely melted and smooth.
8. Spread over dark chocolate layer in pan.
9. Refrigerate until firm; cut into squares.

Store in refrigerator. Makes about 3 dozen pieces.

Nutritional Information:
168 cal; 9.8g fat, 2.7g prot, 19.8g carb

Tip: For extra nutty taste, toast the nuts by placing on baking sheet. Bake at 350'F 3-5 minutes or until lightly browned and fragrant.

Double-Chocolate Snowquakes

1 1/2 cups all-purpose flour
3/4 cups Dutch-processed unsweetened cocoa powder
2 tsp baking powder
3/4 tsp salt
1/2 cup (1 stick) unsalted butter (at room temperature)
3/4 cup dark brown sugar (firmly packed)
1/4 cup sugar
2 large eggs
1 tsp pure vanilla extract
1 1/4 cup milk-chocolate chips
1 cup confectioners' sugar

Make the dough:
1. Combine flour, cocoa, baking powder, and salt in a medium bowl and set aside.
2. Cream butter until smooth in a large bowl with an electric mixer set on medium speed.
3. Add the sugars and beat until combined.
4. Add eggs and vanilla and mix thoroughly.
5. Reduce mixer speed to medium low, add the flour mixture to the egg mixture, and mix until a soft dough forms.
6. Add chocolate chips and mix to incorporate.
7. Cover the dough with plastic wrap and chill for 1 hour.

Bake the cookies:
8. Preheat oven to 350' F. Line 2 baking pans with parchment paper and set aside.
9. Place the confectioners' sugar in a medium bowl and set aside.
10. Keeping dough well chilled, shape 1 Tbsp of dough into a ball. Roll the ball in the confectioners' sugar to coat generously -- do not shake off excess sugar.
11. Place balls 2 inches apart on prepared baking pans.
12. Bake until cookies have puffed and cracked and are slightly firm to the touch -- 10 to 12 minutes.
13. Transfer cookies to a wire rack and cool completely.

Store in an airtight container for up to 1 week.
Yields about 48 cookies.

Nutritional Information: Cal 70, Fat 4, Chol 15, Sod 62, Carb 9, Fib 1, Prot 1

Double Chocoloate Truffle Triangles

1/4 cup whipping cream
6 squares chopped Baker's White Chocolate
1 1/2 Tbsp almond liqueur (optional)

7 squares chopped Baker's Semi-Sweet Chocolate

1/4 cup coarsely chopped almonds
1 square Baker's Semi-Sweet Chocolate

1. Microwave 1/4 cup whipping cream, 6 squares chopped Baker's White Chocolate and 1 1/2 Tbsp alond liqueur (optional) on Medium for 2 minutes; stir until completely melted. Set aside.

2. Microwave 7 squares chopped Baker's semi-sweet chocolate on Medium for 3 minutes, stir until melted. Line the bottom of an 8 inch" (20 cm) square baking pan with wax paper and spread the melted chocolate in a thin layer on the paper. Freeze for 5 minutes.

3. Spread the white chocolate mixture evenly over the surface. Sprinkle with 1/4 cup coarsely chopped almonds and dirzzle with 1 square of melted Baker's semi-sweet chocolate.

4. Chill for 3 hours or until firm. Let stand at room temperature for 15 minutes before cutting into triangles.

* To store, place in airtight container in refrigerator for up to 2 weeks. Makes about 24 small triangles. *