Death By Chocolate Malt Recipes

DEATH BY CHOCOLATE III

Steps:

• Prepare brownies according to package directions. Let cool.
• Mix pudding according to package directions.
• In a glass punch bowl, layer in the following order: 1/2 of the brownie, crumbled; 1/2 of the pudding; 1 toffee bar, crushed; 1/2 of the whipped topping.
• Repeat layers in the same order. Save the last toffee bar to crumble and sprinkle on top before serving.
• Refrigerate. Best if made the day before you serve it.

CHOCOLATE MALTS

Steps:

• In a blender, combine the first five ingredients; cover and process until blended. Pour into chilled glasses. Sprinkle with grated chocolate if desired. Serve immediately.

DEATH BY CHOCOLATE MALT

Steps:

• Blend malt powder, vanilla, milk, and vanilla ice cream for 30 seconds or until well blended in a blender. If desired, put a swirl of whipped cream on top, drizzle chocolate syrup lightly back and forth across whipped cream, dust with a pinch of malt powder and sprinkle on chocolate curls. This recipe is really flexible; you can put slices of banana on top or take away garnishings you don't want. You can dress it up or put it together quick for a frosty sweet drink.

DEATH BY CHOCOLATE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
• Mix cake batter according to package directions, adding water, oil, and eggs as directed. Spread batter into prepared pan and bake in preheated oven until a tester comes out clean, about 30 minutes. Cool and crumble. Make pudding, according to package directions, with milk.
• In a large trifle or other glass serving bowl, place half of the crumbled cake. Pour half of the coffee over the cake, and spread half of the pudding over that. Top with half of the whipped topping, sprinkled with half the crumbled candy bars. Repeat layers in the same order. Refrigerate until serving.

DEATH BY CHOCOLATE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round cake pans.
• Prepare cake mix according to package directions. Pour batter into the prepared pans.
• Bake at 350 degrees F (175 degrees C) for 30 minutes. Let cake cool slightly then pierce cakes with a fork. Pour the coffee liqueur gradually over the three cake layers.
• Prepare the chocolate mousse according to the package directions. Let chill in the refrigerator.
• Once cake is cool break it into pieces. Layer cake pieces, chocolate mousse, crushed butter toffee candy bars, and whipped topping 1/3 at a time in a large glass bowl. Grate the chocolate candy bar over the top. Let chill in refrigerator for several hours before serving.