1/4 cup butter, softened
1/4 cup white sugar
1 egg, lightly beaten
1 teaspoon vanilla extract
1/2 cup all-purpose flour
2 tablespoons vegetable oil
2 teaspoons vanilla extract
2 1/2 cups whole milk chocolate eggs
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon Angostura bitters
6 tablespoons Angostura bitters
Beat butter, sugar, egg and vanilla in large bowl until light and fluffy, about 5 minutes. Beat in flour, oil, and vanilla. Mix in chocolate eggs, flour, baking soda and salt. Stir well. Pour mixture evenly over bottom of 9 inch pie shell. Chill pie for 2 hours, then place on rack of metal or glass baking pan. Attach foil to foil. Cover tightly with aluminum foil. Place in refrigerator.
Dissolve bitters in 1/2 cup Angostura bitters in small bowl. Stir chocolate egg mixture into bitters just until moistened. Refrigerate pie while still in refrigerate position. Serve immediately.
If you're a chocolate addict, you're probably going to enjoy this recipe. However, if you're just looking for a cookie, a full sized bar, or perhaps just want something different to do with the chocolate, this might not be the recipe for you. The recipe is basic, and consists almost entirely of baking and cracking the shell. Baking is fairly quick, and easy, but the chocolate chips were a real hit, and bring back memories of my first foray into the world of candy and chocolate. I used Hershey's special dark cocoa powder and about 1/3 cup of semi-sweet chocolate chips, and about a cup of white chocolate. The crust is simple, and provides a good base for other flavors that may be in the future. I would use a cookie dough scoop or spoon to spoon the batter into my baking pan, then spread the chocolate chips all over the top. I baked this for
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