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Candy Cutouts
If you don't have candy molds, using cookie cutters is a great alternative for
making chocolate goodies in different shapes and sizes. Line a baking sheet with
parchment or waxed paper. Place a cookie cutter on the baking sheet. Using a
squeeze bottle, pipe a 1/8-inch layer of melted chocolate onto the parchment
inside the cookie cutter.
Use a decorator's brush to spread it out and smooth the surface. Be sure it
touches all sides of the cookie cutter. Place in the freezer for about 1-2
minutes, depending on the side of the cutter. Remove from the freezer and gently
lift the cutter to release the chocolate cutout.
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Chocolate Heath Bar Cake
1 package German chocolate cake mix
1 jar (14 1/2 oz.) caramel ice cream topping
1 can (14 oz.) sweetened condensed milk
1 container (12 oz.) frozen whipped topping, thawed
6 Heath Bars
Cook the cake as directed on the box in a 13 x 9 inch cake pan. Remove from the
oven and poke holes in the top.
Pour the caramel topping over the warm cake and spread, being sure it goes into
the holes.
Pour the sweetened condensed milk over the cake so it also goes in the holes.
Refrigerate to cool completely.
Spread the whipped topping on top. Break up the Heath Bars (Hint: do it with a
hammer in a plastic food storage bag) and sprinkle on top of the whipped
topping.
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