CHOCOLATE BAR TORTE

6 milk chocolate bars with almonds

28 lg. marshmallows
1 c. milk
1 pt. whipping cream
Graham cracker or cookie crumb
crust (Nabisco famous chocolate
wafers)
Place bars, marshmallows, and milk
in the top of a double boiler, stir
until chocolate is melted. Cool.
Whip the cream and fold into cooled
mixture. Pour into prepared pie
shell. Refrigerate several hours
before serving.

CHOCOLATE PEANUT BUTTER

COOKIES

1 (18 oz.) jar chunky peanut butter

1 c. graham cracker crumbs
1 box confectioners' sugar
1 stick melted butter
Heat peanut butter in microwave for
1 to 2 minutes. Mix with rest of
ingredients. Spread into cookie
sheet and press down hard until
packed tightly. Use a rolling pin to
spread evenly.
1 (12 oz.) pkg. chocolate chips
Melt chocolate chips in microwave
then spread over packed
ingredients. Put in refrigerator for
20 minutes or longer. When very
firm, cut into small squares. NO
BAKING! Makes about 20 to 24.

PEANUTTY CHOCOLATE
DROPS

1 sm. saucepan
12 oz. chocolate-flavored
confectioners' coating, cut up
Measuring cups
3/4 c. peanut butter
Lg. mixing bowl
2 c. honey graham cereal
1 c. tiny marshmallows
1 cookie sheet
Waxed paper
2 sm. spoons
1. Put confectioners' coating and
peanut butter in a small saucepan.
With adult help, heat over medium
heat until melted. Use a wooden
spoon to stir the mixture
occasionally.
2. In a large mixing bowl, put the
cereal and marshmallows. With
adult help, pour the melted mixture
over the cereal and marshmallows.
Stir until everything is coated.
3. Cover a cookie sheet with waxed
paper. With a small spoon, scoop up
some of the cookie mixture. Use
another small spoon to push the
cookie onto the cookie sheet. Chill
cookies about 20 minutes or until
firm. Cover and store in the
refrigerator. Makes about 36
cookies.

BISCUIT CHOCOLATE ROLL

2 eggs
1/2 stick butter
1 c. sugar
2 serving spoons cocoa
Approximately 10 oz. coarsely
crumbled biscuits
Mix first 4 ingredients in blender.
Combine with biscuits. Arrange in
roll in wax paper. Wrap and freeze.
When frozen, slice and serve.

CHOCOLATE SODA

3 scoops chocolate ice cream

1 can regular Sprite
3 tbsp. chocolate syrup
1 long spoon
1 straw
Put 1 1/2 tablespoons chocolate
syrup in bottom of large glass. Add
3 scoops of ice cream or more if
desired. Pour rest of syrup over ice
cream. Slowly pour chilled can of
Sprite over ice cream. Stir syrup up
at bottom with long spoon. Add
more Sprite until bubbles form on
top of soda. Enjoy with straw and
spoon.
CHOCOLATE BREAKFAST
DRINK

1 c. milk
1 egg
1 ripe banana, cut up
2 heaping spoonfuls instant
chocolate flavored drink
In blender combine all ingredients;
mix at low speed until smooth. For
malted milk breakfast drink, add 1
tablespoon malted milk. Makes 1
serving.