Kari's Chocolate Peanut Butter Rice Krispie Roll

From here. You might as well go there for the recipe because it has pretty pictures!

Prep:
Line a cookie sheet with wax paper. Generously spray it with non-stick spray and set aside.

In a large bowl, microwave for 2 min:
1 package mini marshmallows – 10.5 oz or 297 grams (appx 6 and 2/3 cups)
1/4 cup butter
1/4 cup peanut butter

Stir ingredients and add:
5 1/2 cups Rice Krispies

Mix well and spread mixture on the greased waxed paper. Coat hands with non-stick spray and flatten out Rice Krispie mix until it is even and compressed. Set aside.

Melt together in microwave, in 20 second intervals: 
1 1/3 cup Chocolate Chips
3/4 cup peanut butter chips (if you don’t have PB chips in your area, use more chocolate or mix it up with butterscotch chips?)
Be careful not to overmelt the chips or they will burn.

Spread the melted peanut butter and chocolate onto the rice krispie mixture. Roll the Rice Krispie mixture horizontally into one log–lift the wax paper at one end to help. Refrigerate for appx 30 minutes. Slice and serve.

Mindy's Chocolate Lasagna

1 package oreo cookies (about 36 cookies)                  12 oz tub cool whip
6 tbsp. melted butter                                                     (2) 3.9 packages chocolate instant pudding
1 8 oz pckg cream cheese-softened                            3 1/2 cup milk
1/4 cup granulated sugar                                              1 1/2 cups mini chocolate chips
2 tbsp. cold milk
 
1. Crush 36 Oreo cookies into fine crumbs.
2. Add melted better to cookie mixture and then press into 9x13 pan. Put in fridge while doing next step.
3. Mix cream cheese with mixer until fluffy. Add 2 tbsp. of milk and sugar. Mix well. Stir in 1 1/2 cups cool whip. Spread over crust.
4. Combine choc pudding with 3 1/4 cups milk. Whisk until starts to thicken. Spread over cream cheese layer with a spatula. Allow to rest about 5 min to firm up more.
5. Spread remaining cool whip on top. Sprinkle mini choc chips over top.
Place in freezer for 1 hour or Fridge for 4 hours-then serve. 

Mindy's Chocolate Bundt Cake

The cake recipe is:

3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder
1 cup butter, softened
1/2 cup shortening
3 cups white sugar
1 teaspoon vanilla extract
5 eggs
1 cup milk

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sift flour, baking powder, salt and cocoa. Set aside.

In a large bowl, cream butter, shortening, sugar, and vanilla until light and fluffy. Add eggs one at a time, beating well after each. Add flour mixture alternately with the milk. Mix well.

Pour into 10 inch Bundt pan. Bake for 70 minutes or until a toothpick inserted into cake comes out clean. Let cool for 10 minutes in the pan, then turn out onto a wire rack and cool completely.

The recipe for the glaze is:

1 tsp vanilla extract
1 (14 ounce) can sweetened condensed milk
1 tsp vanilla extract
1 c semisweet chocolate chips

In a saucepan over medium heat, combine the sweetened condensed milk and chocolate chips. Cook, stirring constantly, until the chips are melted and the mixture is smooth. Do not allow it to bubble. Remove from the heat and stir in vanilla. Cool slightly before drizzling over a cake. If you want to make this ahead, it can be cooled and reheated in the microwave.