Chocolate Gnoche

1/2 cup heavy cream
1-2 Tbsp butter
2 cups (12oz) semi-sweet chocolate chips

Heat cream and butter to a simmer. Pour over chocolate chips and let sit until chocolate is melted. Whisk until velvety smooth.

Set aside until room temperature and then pour over cooled cake for a gnoche frosting.

Chill in refrigerator until almost firm and scoop out with a melon-baller to use as chocolate truffle filling.

Original recipe found online somewhere. Meredith tweaked it to come up with this.

Chewy Caramel

• 1 cup butter or margarine
• 1 pound light brown sugar
• 1 (14 ounce) can sweetened condensed milk
• 1 cup light corn syrup
• 1 pinch salt
• 1 1/2 teaspoons vanilla extract

1. In a heavy bottomed saucepan over medium heat, combine the butter, brown sugar, sweetened condensed milk, corn syrup and salt. Bring to a boil, stirring constantly. Heat to between 234 and 240 degrees F, or until a small amount of syrup dropped into cold water forms a soft to firm ball. Cook for 2 minutes at that temperature. Remove from the heat and stir in vanilla.
2. Meanwhile, generously butter a 9x13 inch baking pan. When the caramel is ready, pour into the buttered pan. Allow to cool completely at room temperature. Remove from the pan and cut into squares using scissors. Wrap individual pieces in waxed paper or cellophane.

Recipe from Allrecipes.com

Candy Corn Bark

16 Halloween Oreo cookies, chopped
1 ½ cups pretzels, broken up
1/3 cup craisins
1 cup peanut M&Ms
1 ½ pounds white chocolate, broken up
1 to 1 ½ cups candy corn
Halloween sprinkles

Line cookie sheet with wax paper. Spread the cookies, pretzels, craisins, and M&Ms evenly onto wax paper. Melt chocolate in a bowl set over a pan of simmering water, or in the microwave, stirring frequently until melted. Remove from the heat while there are still a few chunks, and stir until smooth. Drizzle chocolate with a spoon over the goodies in the pan, spreading the top flat to coat evenly. Top with candy corn and sprinkles. Lay another piece of wax paper on top, and lightly pat down so that everything's kind of smashed together. Let cool until firm. Break into pieces and store in an airtight container.

Recipe altered by Meredith (original from Allrecipes.com)