Psalms 100:1-5  Make a joyful noise unto the LORD, all ye lands. 2 Serve the LORD with gladness: come before his presence with singing. 3 Know ye that the LORD he is God: it is he that hath made us, and not we ourselves; we are his people, and the sheep of his pasture. 4 Enter into his gates with thanksgiving, and into his courts with praise: be thankful unto him, and bless his name. 5 For the LORD is good; his mercy is everlasting; and his truth endureth to all generations.   

Praise the Lord for chocolate!

YUMMY is all you can say about this recipe!

I created this recipe after my husband brought home European Dark Chocolate that were given to him as a Christmas gift.

It was way to bitter to eat it by itself so I decided to come up with a way to use it in a dessert.

So, I combined all my favorites and this is what resulted.

My very first dish of this ever was served at a church supper.

THEY LOVED IT!

WARNING:  This is so good it’s almost impossible to quit eating it, but at the same time you have to because it’s so rich!

Ingredients:

• 6-8 baked biscuits, not canned
• 1 stick butter
• 2 – 3″ x 2″ semi sweet dark chocolate rectangles (about 2 or 3 ounces)
• 2 cups light brown sugar, packed
• 1 cup strong brewed coffee
• 1 cup white sugar
• 1 cup milk
• 1/2 cup sour cream
• 1/2 teaspoon real vanilla

Directions:

Preheat oven to 375 degrees

Chop biscuits and spread into a 13×9 inch dish. Set aside

In a medium saucepan on med-low heat melt butter and chocolate

(I used Moser Roth Chocolate as this is what hubby brought home)

Add brown sugar, white sugar, coffee and vanilla. Whisk together.

Then add milk and sour cream. Whisk until sour cream has completely melted

Increase heat to medium and stir until mixture begins to boil.

Remove from heat and slowly pour mixture over biscuits.

Let rest for about 5 minutes before placing in the oven.

After 5 minutes, put in oven and bake for about 20 minutes for until it starts to bubble around the edges.

While runnel is still hot, sprinkle Heath Bar chips on top.

Serve plain or scoop vanilla ice cream on top with a little caramel sauce…… oh, um, excuse me while I wipe the drool from my chin!