ilk. Finally stir the chopped chocolate bar into the batter, then pour
Prepare chocolate bar filling:
Heat oven to
Mix chocolate bar, milk and marshmallows; heat until melted, stirring until smooth.
Cool to room temperature.
Whip the heavy or whipping cream until stiff; fold into chocolate mixture.
Pour into crust.
Chill several hours, until firm.
May garnish with whipped cream and shaved chocolate.
mall bowl, stir together milk chocolate bar pieces, butter and water until
Put the marshmallows and chocolate bar in top of double boiler
lass stem dish.
Mix chocolate pudding, using only 3 cups
Prepare chocolate crumb crust and set aside.
Break bar into sections.
Melt with milk and marshmallows in top of double boiler over hot water.
Stir constantly until smooth.
Cool to room temperature.
Melt Hershey chocolate bar with almonds over double boiler. When melted, gradually stir in Cool Whip.
Pour into graham cracker crust.
May garnish pie with a little of the shaved chocolate bar.
Refrigerate.
owder and set aside.\tPlace chocolate bar in blender and chop into
Mix cake mix, eggs, oil, pudding and milk.
Save 1/4 of chocolate bar for topping; mix in the remaining part.
Stir in chocolate chips.
Pour into a Bundt pan and bake at 350\u00b0 for one hour.
After cake has cooled, sprinkle with confectioners sugar and chocolate bar.
Cream butter and sugars.
Add 1 egg at a time and mix well. Add vanilla.
Alternate, adding oatmeal and flour, then add soda. Mix in the grated chocolate bar, then add chocolate chips and Heath Bar Bits.
Mix Rice Krispies, peanut butter, butter and powdered sugar. Form into balls.
Place on tray; put in refrigerator at least 1 hour.
In double boiler, melt chocolate bar, paraffin and chocolate chips.
Stick toothpicks in balls and dip into chocolate.
Place on foil to cool.
he some of the chocolate chips or chocolate bar pieces in a line
Bake crumb crust; set aside.
Combine chocolate bar pieces, milk and marshmallows in medium microwaveproof bowl.
Microwave on High (100%) for 1 1/2 to 2 1/2 minutes or until chocolate is softened and mixture is melted and smooth when stirred.
Cool completely.
Whip cream until stiff; fold into chocolate mixture. Spoon into crust.
Cover; chill several hours or until firm. Garnish with sweetened whipped cream; serve with chilled cherry pie filling.
Combine all ingredients except vanilla and the chocolate bar, in a saucepan.
Stir constantly, until mixture boils; boil and stir 1 minute.
Remove from heat.
Add the vanilla and the chocolate bar pieces.
Stir until chocolate is completely melted.
Pour into a bowl.
Press plastic wrap directly onto surface; cool.
In mixing bowl, beat milk and pudding.
Mix on low for 2 minutes.
Let stand for 5 minutes.
Fold in half of the whipped cream.
Pour into pie shell.
Freeze for 5 minutes.
Refrigerate until ready to serve.
Garnish with remaining whipped cream and chocolate bar.
Yield:
6 servings.
In pan melt coffee in water.
Add broken chocolate bar pieces and stir over low heat until melted.
Cool slightly and fold into Cool Whip.
Fill pie crust and freeze 10 minutes before serving. Remove from freezer and serve.
Combine chocolate bar pieces and water in medium micro-proof bowl.
Microwave on High (100%) for 1 1/2 to 2 minutes or until mixture is melted and smooth when stirred.
Stir in eggs. Microwave on Medium (50%) for 1 1/2 to 2 1/2 minutes or until mixture is hot; do not boil.
Cool slightly.
Whip cream until stiff; fold into cooled chocolate mixture.
Pour into 8-inch square pan.
Cover and freeze until firm.
Cut into squares. Makes 4 servings.
up butter and 1 ounce chocolate over low heat. Remove from
Shave the large hershey bar with a grater.
In a bowl fold chocolate bar shavings into the cool whip.
Frost pre made angel food cake generously.
Also wonderful with strawberries.