CHOCOLATE ICEBOX PIE
1/2 pint whipping cream
10 oz. Hershey's Almond Chocolate Bar
6 T. water
8 inch graham cracker crust pie shell
Melt chocolate bar in water over low heat stirring frequently. Remove from heat and allow to cool.
Meanwhile, whip cream until it forms peaks. When chocolate mixture is cooled, gently fold in the whipped cream. Turn into pie crust and refrigerate until ready to serve, or at least 2 hours.
MEXICAN HOT CHOCOLATE
1 entire circle of Abuelitas brand chocolate
4 wholes cinnamon sticks
1 cup sugar
marshmallows if desired
Place the cinnamon sticks in a microwave dish with water and heat in microwave.
Allow the water to become very hot - to a boiling point. Turn off microwave and allow the cinnamon sticks to steep in the water until the water is cinnamon colored.
Once done, place the water (hot) in the blender and add the entire circle of Abuelitas chocolate and the cup of sugar.
Blend on high so it will get foamy. Once the chocolate is dissolved, just pour it into cups and top with marshmallows. You can add more or less sugar to taste as desired.
HERSHEY'S CHOCOLATE PIE
1 semi-sweet dark chocolate bar (Hershey's oversized)
1 chocolate pie crust
1 12 oz Cool Whip
1 8 oz Cool Whip
Using a microwave-safe bowl, slowly melt the whole chocolate bar. (It is easier to melt using two pieces of chocolate at a time, gradually adding more to what's already melted.) You can leave two pieces of the bar out for a decorative topping, this is optional.
After the chocolate is melted, mix the 12 oz Cool Whip in with it. After the chocolate and the Cool Whip are well blended, pour the mixture into the chocolate pie crust.
Place in freezer until hardened, could take hours to a day depending upon your preference.
Just before serving, spread the 8 oz Cool Whip on top. Using a knife, add chocolate shavings sprinkled on top.
Freeze it longer or ready to serve.
CHOCOLATE COVERED PRETZELS
1 bag of pretzel rods
3 to 4 squares of Borden's almond bark
Melt chocolate in dry, narrow but deep, microwave-safe dish.
Dip in pretzel rods to coat 3/4. Shake off excess. Lay dipped pretzels on waxed paper. Chill or freeze until set.