Usually I am always looking for new recipes, but this week I decided to make two old stand-bys. These recipes have been in my collection for at least 15 years or more and they never fail to please. The chocolate Rice Krispie crust can be used to make a simple pie by first cooling it in the refrigerator and then filling it with ice cream or sherbet and whipped cream.




6 oz. semi-sweet chocolate chips

1/4 cup white Karo Syrup

2 T butter

3 C Rice Krispies

Melt chips, syrup and butter.  Remove from heat and stir in Rice Krispies.  Lightly spray a 9” pie pan.  Place mixture in  pie pan to form a crust. Cool.


1/2 C butter

1/2 C sugar

1 egg

3/4 cups chocolate chips, melted

3/4 tsp. vanilla

1/2 C chopped peanuts

Beat together butter and sugar. Add egg, beat 2-3 minutes. Blend in chocolate and vanilla. Spread 1 cup of this filling over the crust. Top with chopped nuts. Set aside.


 8 oz. cream cheese

1/2 C creamy peanut butter

1 C powdered sugar

1 egg

1 1/2 C whipped topping

1/4 C chopped peanuts

Beat peanut butter and cream cheese until well blended. Add sugar and beat until smooth. Add egg and beat well.  Fold in whipped topping. Spoon over chocolate filling. Top with remaining chocolate  filling and sprinkle with peanuts. Chill for 3 hours before serving.



1 (1 lb. 3.9 oz) Dark Chocolate Fudge Brownie Mix (any brand)

2 eggs, beaten

1/2 C butter

1/4 C water

2 C chopped pecans

1/2 C mini chocolate chips

1 prepared 9” pie shell

1 (8oz.) jar caramel ice cream topping

1/2 C heavy whipping cream

1 T sugar

1 T bourbon

Preheat oven to 325.  Place a baking sheet on middle rack of oven to heat. Meanwhile, combine brownie mix, eggs, butter and 1/4 cup water. Stir in pecans and mini chips. Spread batter in the pie crust and place on baking sheet in oven. Bake 1 hour and 10 minutes or until toothpick comes out with fudgy crumbs clinging to it. Cool on rack for at least 1 hour. Combine caramel sauce and bourbon. Set aside. Just before serving, beat cream and sugar until stiff peaks form.  Garnish pie with dollops of whipped cream and drizzle with caramel/bourbon sauce. Serve any remaining sauce with pie.

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