Today is National Chocolate Chip Day so we’re celebrating this week with recipes from the folks at Nestle.

Scrumptious Chocolate Peanut Cake
2 C.  flour
1 1/2 C. sugar
1 C. water
1/2 C. baking cocoa
1/2 C. butter, softened
3 large eggs
1 1/4 tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla extract
1 C. Semi-Sweet Chocolate Mini Morsels
2/3 C. butter, softened
1/3 C. creamy peanut butter
4 C. powdered sugar
4 to 5 T. half-and-half or milk
1 C. Semi-Sweet Chocolate Mini Morsels
1/2 C. chopped salted nuts

Heat oven to 350 degrees. Combine flour, sugar, water, cocoa, 1/2 cup butter, eggs, baking powder, baking soda and vanilla in large mixer bowl. Beat at low speed, scraping bowl often, until moistened. Increase speed to high, scraping bowl often, until well mixed (1 to 2 minutes).

Stir in 1 cup chocolate chips by hand. Pour into greased and floured 13x9 inch baking pan. Bake for 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely.

Combine 2/3 cup butter and peanut butter in medium bowl. Beat at high speed, scraping bowl often, until light and creamy (1 to 2 minutes). Reduce speed to low; add powdered sugar. Beat, gradually adding enough half-and-half for spreading consistency and scraping bowl often, until smooth (1 to 2 minutes).

Frost cooled cake; sprinkle with 1 cup chocolate chips and peanuts.

Chocolate Caramel Brownies
1 pkg. (18.25 oz.) chocolate cake mix
1 C. chopped nuts
1 C. evaporated milk, divided
1/2 C. butter or margarine, melted
35 caramels (a 10-oz. pkg.), unwrapped
2 C. semi-sweet chocolate Morsels

Combine cake mix and nuts in large bowl. Stir in 2/3 cup evaporated milk and butter (batter will be thick). Spread half of batter into ungreased 13 x 9-inch baking pan.

Bake at 350 degrees for 15 minutes.

Heat caramels and remaining evaporated milk in small saucepan over low heat, stirring constantly, until caramels are melted. Sprinkle morsels over brownie; drizzle with caramel mixture.

Drop remaining batter by heaping teaspoon over caramel mixture.

Bake for 25 to 30 minutes or until center is set. Cool in pan on wire rack.

Cut into 24 squares.

Chocolate Covered Cherry Pie
1 graham cracker pie crust
1 C. semi-sweet chocolate Morsels
1 (14 oz.) can sweetened condensed milk
1/2 tsp. salt
1 (21 oz.) can cherry pie filling
1/2 tsp. almond extract
8 maraschino cherries, stemmed

Prepare a graham cracker pie crust. In a saucepan, over low heat, bring chocolate chips, sweetened condensed milk and salt to a boil, stirring continuously until blended.

Mix in cherry pie filling and almond extract. Pour into the prepared graham cracker pie crust.

Chill at least 2 hours. Garnish with 8 stemmed maraschino cherries.

Chocolate Macaroon Squares
1 pkg. (18.25 oz.) chocolate cake mix
1/3 C. butter or margarine, softened
1 large egg, lightly beaten
1 (14 oz.) can sweetened condensed milk
1 large egg
1 tsp. vanilla extract
1 1/3 C. flaked sweetened coconut, divided
1 C. chopped pecans
1 C. semi-sweet chocolate morsels

Combine cake mix, butter and egg in large bowl; mix with fork until crumbly. Press onto bottom of ungreased 13 x 9-inch baking pan. Combine sweetened condensed milk, egg and vanilla extract in medium bowl; beat until well blended. Stir in 1 cup coconut, nuts and morsels.

Spread mixture evenly over base; sprinkle with remaining coconut. Bake at 350 degrees for 28 to 30 minutes or until center is almost set (center will firm when cool). Cool in pan on wire rack.