| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts, Holiday |
10 |
Servings |
INGREDIENTS
| 7 |
oz |
Cookies 'n' Mint Chocolate (HERSHEY'S), broken into pieces |
| 1/4 |
c |
Water |
| 1 |
|
Egg; slightly beaten |
| 1 |
c |
Cold whipping cream |
| 10 |
|
HERSHEY'S Nuggets Chocolates (any variety), chopped into 1/4" pieces |
INSTRUCTIONS
1. In medium microwave-safe bowl, place candy bar pieces and water.
Microwave at HIGH (100%) 1 to 1-1/2 minutes or until chocolate is melted
and mixture is blended when stirred; stir in beaten egg. Microwave at
MEDIUM (50%) 1 to 1-1/2 minutes or until mixture is very hot, but not
boiling; cool to lukewarm.
2. In small bowl, beat whipping cream until stiff; fold into chocolate
mixture.
3. Line muffin cups (2-1/2 inches in diameter) with foil bake cups. Fill
prepared muffin cups about 3/4 full with chocolate mixture; sprinkle
tops with chopped candy. Cover; freeze until firm. Allow to stand at
room temperature about 10 minutes before serving to soften slightly.
Freeze leftover cups. 10 servings.
Hershey's is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.
Meal-Master format courtesy of Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/hershey3.zip
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