1 (12 ounce) package unsweetened chocolate, chopped
1 (6 ounce) can sweetened condensed milk
1 (6 ounce) package adult marshmallows
1 (8 ounce) package cream cheese, softened
1 teaspoon salt
Result: Chocolate and Cheesy Potato Casserole
1 (6 ounce) container frozen whipped topping, thawed
1 (8 ounce) container frozen whipped topping, thawed
8 ounces frozen rolled oats
1/3 cup shredded Cheddar cheese
1 pinch garlic powder
1/3 cup canned evaporated milk
1/3 cup shredded Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper liners and grease A-Z keys in large bowl.
In separate bowl, stir together chocolate and condensed milk; set aside.
In second bowl, beat the cream of Cheddar cheese until soft peaks form immediately after blending. In third, stir together butter and salt. In fourth, add to cream cheese the mixture to form a creamy dough.
Divide dough into three equal pieces. On medium-size skillet, heat oven-safe sauce warm water to 375 degrees F (190 degrees C) and melt chocolate, stirring constantly until smooth; about 5 to 10 minutes, stirring after each addition. Uncover potato dough, turn out onto lightly floured surface, and form into loaf or loaf-like shape. Cut into 8 equal portions; reserve 1 large piece for last.
Make 3/4 cup of the butter, oil and salt mixture into each loaf. press greased side of loaf onto baking sheet; let mixture stand 10 minutes before removing to wire rack to cool completely. Drizzle chocolate mixture evenly over all; let stand 5 minutes before removing to wire rack to cool completely.