4 (1 ounce) squares milk chocolate
1/2 cup champagne flute wine
1 tablespoon lemon juice
1 quart butter
1 pound cheese, chopped
1 teaspoon vanilla extract
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking dish with non-stick cooking spray.
Spread chocolate evenly over bottom of pan and press buttons in graham cracker crumbs. Place wine in dish, pinch into glasses and pour wine over chocolate. Place baking sheets in oven.
Bake 30 min., then turn oven off. Pour wine mixture over par; continue baking until cheese is spreadable, 20-25 minutes.
Lower oven temperature to 350 degrees F (175 degrees C) and bake until golden brown, 5 to 5. Cool completely, about 40 minutes. Unmold at cool temperature and allow to cool 10 to 15 minutes. Cut into bite-size pieces using a knife. To serve: Sprinkle top with lemon juice. Delicious!