Almond Bark Clusters

1 2pound chocolate almond bark
2 cups Rice Krispies
2 cups Cap'n Crunch cereal
2 cups Spanish salted peanuts
2 cups mini marshmallows

Melt almond bark and add remaining ingredients. Mix well. Drop by spoonful onto wax paper. Let set.

Chocolate Dot Pumpkin Cake

2 cups flour
1 t. baking soda
1 1/2 t. cinnamon
2 cups sugar
1 lb. pumpkin or 2 cups
1 cup oil
1 1/2 bran flakes cereal
6 oz. semi-sweet chocolate chips
1 cup nuts - chopped

Mix all the dry ingredients together and set aside. In large bowl beat eggs until foamy. Add pumpkin and oil. Mix with the dry ingredients. Add nuts and chocolate chips. Pour in greased angel food pan. Bake for 1 hour and 10 minutes at 350 degrees. Let cool before removing from pan.

Peanut Clusters

1 (3 oz.) package chocolate pudding mix
1 cup sugar
1/2 cup evaporated milk
1 T. butter
1 cup salted peanuts
1 t. vanilla

Combine the first four ingredients in sauce pan. Cook over medium heat, stirring constantly until mixture comes to a boil. Lower the heat and cook for another three minutes, stirring constantly. Remove form heat and add peanuts and vanilla. Beat until candy thickens and begins to lose its gloss. Drop from a teaspoon on waxed paper. Cool.

Chocolate Angel Pudding

Angel food cake
1 package chocolate pudding - cooked
2 cups milk
Toasted coconut and pecans

Cut angel food cake into 1-inch chunks. Line 8 inch square dish with cake chunks. Cook pudding with milk. Pour hot pudding over cake and top with coconut and pecans.
Serve warm with whipped topping.

Chewy Nut Bars

1/4 cup butter
1 cup brown sugar
1/2 t. vanilla
1 egg
3/4 cup flour
1 t. baking powder
1/4 t. salt
1/2 cup walnuts - chopped
1/2 cup chocolate chips

Melt butter in saucepan. Remove from heat and stir in brown sugar and vanilla. Add egg and beat until well blended. Mix in flour, baking powder, and salt. Pour into greased 8 x 8 inch pan. Sprinkle nuts and chips over top. Bake at 350 degrees for 30 - 40 minutes.