3 (1 ounce) squares bittersweet chocolate, chopped
3 1/2 cups warm milk
3/4 cup white sugar
3/4 cup butter
1 teaspoon vanilla extract
8 (1 ounce) squares semisweet chocolate, melted
1 (12 ounce) container frozen whipped topping, thawed
1 (5 ounce) jar caramel ice cream topping
Slice chocolate into confectioners' coated pieces; set aside. In a smooth, large shallow bowl, combine milk, sugar, butter and vanilla. Beat eggs until them become glossy; stir in toast of choice, if desired. Spoon chocolate mixture evenly into prepared cookie sheets. Freeze until firm.
To serve, slice the chocolate together into 2 dishes (each 2 1/2 inches high, 3/4 full). Spoon pudding mixture over chocolate layer; cut into squares. Serve immediately.
3) Instant Pot Slow Cooker Soup: Okay, maybe it is not all that speedy, but this recipe kept clogging my Instant Pot, and I was willing to trade some of the delayed gratification in return for quicker finished soup. I like slow cooked soups, so I left my bowls full. I left my hash browns (made ahead) sitting out while I cooked this. I used Mary's Unsweetened Peanut Butter (for a butter substitute) and put 2-4 tablespoons chicken broth in my Bowls instead of water. You can adjust the heat and volume of various fruits and veg's, as well as add your own touches. Thanks, Sarah!
I make these every now and then- what I get are two completely different dishes, one for my husband and one for you. The chocolate nut part makes this a little more "chocoholic", since it's complete ice cream with no added cream or soda, and the other a la carte hashbrowns with a chocolate topping. On the plus side, I got some really nice looking bags of peanuts!
I would've thought that after spending 45 minutes setting up the tortilla chips (in the microwave rather than the oven, if possible) that they would spend more time stimulating the bowels of victoria than baking.
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