St. Patrick's Day Frozen Dessert
Ice Cream/Frozen Yogurt
Cookies 'n' Mint Chocolate
- broken into pieces
Cold whipping cream
HERSHEY'S Nuggets Chocolates
-chopped into 1/4" pieces
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
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