Categories: Pie-Cobbler- Cheesecake-Tarts

Ingredients

• 1/2 cup butter or margarine
• 2 (1 oz.) unsweetened chocolate squares
• 1 (1oz.) semisweet chocolate square
• 1 cup sugar
• 2 large eggs
• 1 tsp. vanilla extract
• 1/4 cup all-purpose flour
• 1/4 cup chocolate malt mix
• 1/4 tsp. salt
• 1/4 tsp. ground cinnamon
• 1 cup coarsely chopped pecans
• 1 pint peppermint ice cream, softened
• 1 cup whipping cream
• 1/4 cup powdered sugar
• 1/4 cup crushed peppermint candy

Directions

1. Melt first 3 ingredients in a heavy saucepan over low heat, stirring occasionally until smooth. Remove from heat; cool.
2. Beat chocolate mixture and sugar at medium speed with an electric mixer until blended. Add eggs and vanilla, beating until smooth. Add flour and next 3 ingredients beating until blended. Stir in pecans. Pour into a lightly greased 9-inch pie plate.
3. Bake at 325 degrees for 40 minutes. Remove from oven; cool completely on wire rack.
4. Press down center of crust gently. Spread ice over crust. Cover and freeze 8 hours.
5. Beat whipping cream and powdered sugar at medium speed with electric mixer until soft peaks form. Spread over ice cream. Sprinkle with crushed candy.

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