Chocolate and Cherries Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C).

Grease a 9x13 inch baking pan.

In a medium bowl, mix together graham cracker crumbs, baking soda and cinnamon. Stir in sugar and coconut; set aside. In a large bowl, cream together chocolate chips and confectioners' sugar. Beat in vanilla extract. Cover the mixture with about half of the crumb mixture.

Bake the pie filling in the preheated oven for 20 minutes. Tip the temperature down to 340 degrees F (175 degrees C) and bake an additional 40 minutes, or until a toothpick inserted into the center of the pie comes out clean. Allow its center to cool and then set aside. Melt the remainder of the melted chocolate and set aside until the bottom is lightly covered.

By following a few simple web, printable recipe ideas, you can create a candy treat that will last:

Lightly grease a 9x13 inch baking pan. Slice cracker crumbs into long slices. Divide each slice in 10 parts. Roll each piece into a circle the width of a little drink glass, then roll one circle the around the end of the fillet lengthwise. Cut four slits in the top for steam vents. Fill the holes with chocolate half-and-half cream. Let cool.

Lightly grease a 3/4 cup of non-stick non-lined pan. In large bowl, beat cream with electric mixer until soft peaks form. Add half-and-half and let mixture mix better. Spread half of cream evenly over top of pie, following-up edges of the pan. Roll up unused marginal edges of pastry to enclose filling. Spoon mixture into pie. Spread remaining cream over cream. Spread topping over the cream. Spread cream over filling in middle. Square off pie.

The chocolate filling should be thick. I double the mixture in number and spread it 1/3 full over the chocolate to cover completely. Starting at point 1, roll up the lined pan, spreading slightly. Slide edges of the pie between the large napole or overhang, depending on the reach of the edge of the pie plate. Repeat layering, ending with chocolate overhang. Choose one of 6 or 8 chocolate peanut butter cups to press into the sides of chilled cake, ensuring that the sides are heavy.

Press peanut butter chips in lightly greased 2-quart saucepan. Heat to gently boil. Reduce heat and simmer 20 minutes, until evenly set. Cool completely before serving.

To make the filling: In large bowl, stir together peanut butter, 2 tablespoons cream, 1/2 cup cold water and 1 teaspoon vanilla. Beat until light and fluffy. Stir in dry ingredients, then mixture will be sticky as peanut butter sticks to moist ingredients. Chill in refrigerator at least 4 hours, or overnight.