Microwave Chocolate Crazy Cake
INGREDIENTS:
4 tb Butter 3/4 c Milk
2 c Chocolate chip cookie crumbs 3 c Miniature marshmallows
-- crushed 2 c Heavy cream
1 8-oz milk chocolate bar 1/3 c (to 1/2) heath bar/other
-- broken into pieces -- chocolate english toffee
2 oz Unsweetened chocolate square -- chopped
-- cut-up
4 tb Butter 3/4 c Milk
2 c Chocolate chip cookie crumbs 3 c Miniature marshmallows
-- crushed 2 c Heavy cream
1 8-oz milk chocolate bar 1/3 c (to 1/2) heath bar/other
-- broken into pieces -- chocolate english toffee
2 oz Unsweetened chocolate square -- chopped
-- cut-up
Recipe by: 365 Great Chocolate Desserts -
ISBN 0-06-016537-5 Preparation Time: 0:30 1. To make crust, in a 9-inch deep glass pie dish, melt butter in microwave on High 1 min. Using a fork, stir in cookie crumbs until well mixed. Press mixture evenly and firmly over bottom and up sides of pie dish. Cook on High 30 secs to set. Set aside to cool.
2. To prepare filling, in a 2-qt glass bowl, combine milk chocolate and unsweetened chocolate, milk, and marshmallows. Cook on High 2 mins; stir well. Cook 1 to 1 1/2 mins longer, or until chocolate is melted and marshmallows are completely dissolved when stirred. Let cool completely. Use an ice water bath or refrigerator to hasten process, if desired. but do not allow mixture to harden.
3. In a medium bowl, whip cream with an electric mixer on high until stiff. Remove 1 cup and set aside. Fold cold chocolate mixture into remaining whipped cream.
4. Turn chocolate filling into crust, spreading evenly. Spread reserved 1 cup whipped cream over top. Sprinkle chopped candy over whipped cream.
5. Refrigerate until firm, 3 to 4 hours or overnight. To serve, cut into slices with a sharp knife.
Note: Pie can be frozen before adding candy. Remove from freezer to refrigerator at least 1 hour prior to serving. Sprinkle with candy shortly before serving.
ISBN 0-06-016537-5 Preparation Time: 0:30 1. To make crust, in a 9-inch deep glass pie dish, melt butter in microwave on High 1 min. Using a fork, stir in cookie crumbs until well mixed. Press mixture evenly and firmly over bottom and up sides of pie dish. Cook on High 30 secs to set. Set aside to cool.
2. To prepare filling, in a 2-qt glass bowl, combine milk chocolate and unsweetened chocolate, milk, and marshmallows. Cook on High 2 mins; stir well. Cook 1 to 1 1/2 mins longer, or until chocolate is melted and marshmallows are completely dissolved when stirred. Let cool completely. Use an ice water bath or refrigerator to hasten process, if desired. but do not allow mixture to harden.
3. In a medium bowl, whip cream with an electric mixer on high until stiff. Remove 1 cup and set aside. Fold cold chocolate mixture into remaining whipped cream.
4. Turn chocolate filling into crust, spreading evenly. Spread reserved 1 cup whipped cream over top. Sprinkle chopped candy over whipped cream.
5. Refrigerate until firm, 3 to 4 hours or overnight. To serve, cut into slices with a sharp knife.
Note: Pie can be frozen before adding candy. Remove from freezer to refrigerator at least 1 hour prior to serving. Sprinkle with candy shortly before serving.