Ingredients
- 7 ounce Cookies 'n' Mint Chocolate (HERSHEY'S), broken into pcs
- 1/4 c. Water
- 1 x Egg, slightly beaten
- 1 c. Cool whipping cream
- 10 x HERSHEY'S Nuggets Chocolates (any variety), minced into 1/4" pcs
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St. Patrick's Day Frozen Dessert
Servings: 10
Directions
- 1. In medium microwave-safe bowl, place candy bar pcs and water.
- Microwave at HIGH (100%) 1 to 1-1/2 min or possibly till chocolate is melted and mix is blended when stirred; stir in beaten egg. Microwave at MEDIUM (50%) 1 to 1-1/2 min or possibly till mix is very warm, but not boiling; cold to lukewarm.
- 2. In small bowl, beat whipping cream till stiff; fold into chocolate mix.
- 3. Line muffin c. (2-1/2 inches in diameter) with foil bake c.. Fill prepared muffin c. about 3/4 full with chocolate mix; sprinkle tops with minced candy. Cover; freeze till hard. Allow to stand at room temperature about 10 min before serving to soften slightly.
- Freeze leftover c.. 10 servings.
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