1/2 c. sugar
1/3 c. cornstarch
1/4 c. baking cocoa
1/4 tsp. salt
1 1/2 c. milk
18 (1 pkg) Mini Almond Joy candy bars, chopped
1 tsp. vanilla extract
1 pastry shell (9 " ) baked
whipped cream
In a large saucepan, combine the sugar, cornstarch, cocoa and salt. Stir in milk until smooth, Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened (mixture will thicken quickly). Remove from the heat.
Add chopped candy bars and vanilla; stir until chocolate is melted. Pour into pastry shell. Press plastic wrap onto filling. Refrigerate until set, about 4 hours. Remove plastic wrap onto filling. Slice and serve with whipped cream. Enjoy!
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