| DEATH BY CHOCOLATE
1 (19.8 oz.) family size fudge brownie mix
1/3 to 1/2 c. Kahlua or coffee liqueur
3 (3.5 oz.) boxes Jello chocolate mousse
8 (1.2 to 1.4 oz.) Skor or Heath candy bars
1 (12 oz.) container whipped topping
Bake brownies according to package directions, cool. Punch holes in brownies with a fork. Pour Kahlua over brownies and set aside. make Jello chocolate mousse according to package directions. Break Skor or Heath bars into small pieces. Crumble half of the soaked brownies and place in bottom of glass trifle dish. Cover with half of the mousse. Layer with half of the candy and then add half of the whipped topping. Repeat layers with remaining ingredients. Serves 20 to 25.
My favorite is
HERSHEY'S COCOA FUDGE
2/3 c. Hershey's cocoa
3 c. sugar
1/8 tsp. salt
1 1/2 c. milk
1/4 c. butter
1 tsp. vanilla
Thoroughly combine dry ingredients in a heavy 4 quart saucepan; stir in milk. Bring to a bubbly boil on medium heat, stirring constantly. Boil without stirring to 234 degrees (soft ball stage). Bulb of candy thermometer should not rest on bottom of saucepan. Remove from heat add butter and vanilla. Do not stir. Cool at room temperature to 110 degrees. Beat until fudge thickens and loses some of its gloss. Quickly spread in a lightly buttered 8 or 9 inch square pan. Cool. 3 dozen squares.
Follow directions exact. DO NOT double recipe. | 
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