So lately I've been on a recipe kick. I've been snagging recipes out of my local paper, and actually trying them. Most of them have turned out pretty good. This was today's creation... and it is delicious!! If it wasn't so late in the afternoon and close to dinner time (for which my MIL is making one of my favorite things, so I know I'm going to pig out), I'd have another piece. And if you like chocolate/mint cookies, this is like, a whole pie that tastes like that.
And it's super easy!
Here's how mine looked:
*Someone* ate a piece before I took the picture. *Shifts eyes around, trying to look innocent*. But you get the idea.
Here's the recipe, from my local paper's website:
6 ounces of semi-sweet chocolate mini morsels
12 fluid ounces of evaporated milk, divided
1 tablespoon butter
1 prepared 9-inch chocolate crumb crust
1 3.4-ounce package of vanilla instant pudding and pie filling mix
1/3 cup water
1 teaspoon peppermint extract
3 to 4 drops green food coloring
8 ounces frozen whipped topping, thawed, divided
Additional semi-sweet chocolate mini morsels, fresh mint sprigs
Microwave 1 cup morsels and 1/3 cup evaporated milk in medium, uncovered, microwave-safe bowl on high for 45 seconds; stir until smooth. Stir in butter; pour into crust. Refrigerate for 20 minutes or until cool to the touch. Meanwhile, beat remaining evaporated milk, pudding mix, water, peppermint extract and three drops food coloring in medium bowl until combined. Gently stir in 2 cups whipped topping and additional drop of food coloring, if desired. Spoon over chocolate layer.
Refrigerate for two hours or until set. Sprinkle with additional morsels. Spoon remaining whipped topping in center of pie. Garnish with fresh mint.
Makes 8 servings.
Point to note: Don't leave the bag of chocolate chips in the vicinity of the oven whilst you're baking bread. I now have one solid chunk of chocolate chips. But it's still chocolate, so it'll be put to good use.