Chocolate Pie Deluxe

This recipe comes from a very old Betty Crocker baking cookbook. It is a nice alternative to French Silk Pie.

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Crust
one 8 or 9 inch baked pie shell, baked and cooled

Filling
1 1/2 cups mini marshmallows (or 16 large)
1/2 cup milk
1 (8 oz.) milk chocolate bar, broken into small pieces
1 cup chilled heavy whipping cream

Topping (Optional)
1 cup heavy whipping cream, whipped until stiff peaks form
1(8 oz) chocolate bar, the sides shaved with a vegetable peeler to form chocolate curls

In a heavy saucepan, heat the marshmallows, milk, and chocolate bar until melted and smooth. Chill this mixture until, stirring occasionally until it mounds slightly when dropped from a spoon. Whip the heavy whipping cream until stiff peaks form. Fold into the chocolate mixture and pour into the pie shell, chilling for at least 8 hours. Serve with the additional whipped cream, if desired.

THROWBACK - Even More Remarkable Fudge

I found this recipe again in an old recipe file. I used to make it at Christmastime to give away as gifts. It uses two different types of chocolate and makes a huge amount of fudge (a 9x13" pan), so I would recommend freezing a portion of it if you are having trouble using it all up. It will keep for several months if you wrap it tightly in plastic wrap and keep it in a tightly covered container.

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Butter - for buttering the pan(s)

4 cups sugar
2 (5-oz) cans (1 1/3 cups total) evaporated milk
1 cup butter
1 (12-oz) package semisweet chocolate chips
1 (7-oz) dark chocolate or milk chocolate candy bar, cut up (I've used Hershey's milk chocolate or Hershey's Symphony milk chocolate bars)
1 (7 oz) jar marshmallow creme
1 tsp vanilla

Line a 9x13" pan with parchment paper or heavy-duty foil, extending the parchment or foil over the edges of the pan. Butter the foil and set aside.

Butter the sides of a heavy-duty 3-quart saucepan. In saucepan, combine the sugar, evaporated milk, and the 1 cup butter. Cook and stir over medium-high heat until the mixture boils. Reduce heat to medium and continue cooking and stirring for 10 minutes. Remove pan from heat and add the chocolate chips, cut up candy bar, marshmallow creme and the vanilla. Stir off the heat until chocolate has melted and mixture is combined. Beat by hand for one minute. Spread in prepared pan and score in 1-inch pieces to make it easier to cut once it has cooled down some. When the fudge has firmed up, use the parchment or foil to lift up and out of pan and onto a flat surface. Cut fudge into squares. Store in a tightly covered container in the refrigerator.

Makes 96 pieces (4 pounds)

Copycat Three Musketeer Bars from BHG.com

I found this recipe in an issue of Better Homes and Gardens Special Interest Publications magazine. I've seen it online before, and have wanted to try them. I haven't made them yet, but wanted to share the recipe. The recipe and photo are from the bhg.com website. If you happen to make them yourself, comment on this post and let me know how they turn out for you.

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Non-stick cooking spray
1 (11.5-oz) package milk chocolate chips, divided in half
18 to 21 chocolate wafer cookies
1 (13-oz) jar chocolate spread (such as Hershey's or Nutella)
2 tbsp butter, melted
2 tbsp malted milk powder
2 (7 oz) jars marshmallow creme


1.  Line a 9x13" baking pan with parchment paper or foil, extending over the edges. If using foil, lightly coat with cooking spray.

2.  In a small bowl microwave half of the chocolate chips for 1 minute or until melted, stirring every 30 seconds. Spread in prepared pan. Arrange the chocolate wafer cookies in a single layer over the chocolate, breaking the cookies as needed to fit the pan. Chill for 30 minutes or until the chocolate is firm.

3. Meanwhile, in a large bowl combine the chocolate spread, melted butter, and the malted milk powder. Stir in the marshmallow creme. Microwave for 30 seconds, stirring after 15 seconds. Stir until well mixed. Using a lightly greased rubber spatula, press the chocolate marshmallow mixture over the cookie layer.

4.  In a small bowl, microwave the remaining chocolate chips for 1 minute, or until melted, stirring every 30 seconds. Immediately spread the melted chocolate over the marshmallow layer. Chill for another 30 minutes or until firm. Using the edges of the parchment paper or foil, lift out uncut bars and cut into small bars. Should make 36 bars.

To Store Layer the bars between cut sheets of waxed or parchment paper and place in an airtight container. Store in the refrigerator for one week or freeze for up to one month.