St. patrick's day frozen dessert

10 Servings

Ingredients

Quantity Ingredient
7 ounces Cookies 'n' Mint Chocolate (HERSHEY'S), broken into pieces
¼ cup Water
1 Egg; slightly beaten
1 cup Cold whipping cream
10 HERSHEY'S Nuggets Chocolates (any variety), chopped into 1/4\" pieces

Directions

1. In medium microwave-safe bowl, place candy bar pieces and water.

Microwave at HIGH (100%) 1 to 1-½ minutes or until chocolate is melted and mixture is blended when stirred; stir in beaten egg. Microwave at MEDIUM (50%) 1 to 1-½ minutes or until mixture is very hot, but not boiling; cool to lukewarm.

2. In small bowl, beat whipping cream until stiff; fold into chocolate mixture.

3. Line muffin cups (2-½ inches in diameter) with foil bake cups. Fill prepared muffin cups about ¾ full with chocolate mixture; sprinkle tops with chopped candy. Cover; freeze until firm. Allow to stand at room temperature about 10 minutes before serving to soften slightly.

Freeze leftover cups. 10 servings.

Hershey's is a registered trademark of Hershey Foods Corporation.

Recipe may be reprinted courtesy of the Hershey Kitchens.

Meal-Master format courtesy of Karen Mintzias File

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