Be Sinful With Chocolate

     Ah, Valentine's Day, the holiday of love, greeting cards, and sweets. You walk through the stores and see all the wonderful food and candy displayed right under you nose. Remember, as a child how excited you got when you received one of those boxes of candy hearts with the messages on them, and who can forget the valentine Day parties at elementary school? But, when you got older your idea of a perfect Valentine's Day changed. Jewelry, flowers, and chocolates were not your hopes.
     After the Christmas holiday period, most of us find ourselves trying to stick to a diet and chocolate desserts in February are the last things we need. However, this year for Valentine's Day, why not take a break fro the diet and indulge in a wonderfully sinful chocolate dessert made in a crock pot. Yes, that's right, in a crock pot.
     When people think of cooking in a slow cooker, they usually think of dinner. But, a crock pot can be used for any meal, even dessert.
     So, plan that romantic evening with your partner by getting the crock pot going, take a bubble bath, and afterward enjoy your chocolate dessert with the person you love.

Happy Valentine's Day.

Carol

Turtle Cake

1 box brownie mix
1/2 cup water
1/4 cup vegetable oil
1 egg
1 cup semi-sweet chocolate chips
1 cup pecans, chopped
10 unwrapped caramel candies

Wad up some aluminum foil and form into a ring. Place it in the bottom of 5-quart crock pot. Pour 4 cups of hot water into the crock and turn to high heat.

In a bowl, combine brownie mix, water, oil and egg. Beat until blended well. Add chocolate chips and nuts. Stir.

Butter the inside of a 2 1/2 quart soufflé dish that will fit inside of crock. Dust the bottom and sides of the dish with sugar. Pour the brownie mixture into the dish. Partially push caramels into the batter, leaving at least 1/4 of it above the batter. Completely wrap the dish with aluminum foil and tie with a string to make a handle to lift it with. Place on top of aluminum foil ring in bottom of cooker. Place lid on and cook on high for 4 1/2 hours. When done, remove dish, string, and foil and let cool for about 30 minutes. Serve with whipped cream or warmed chocolate sauce.