No Bake Chocolate Eclair

No Bake Chocolate Eclair

haley

What you'll need 

1. 2 Boxes of French Vanilla Instant Pudding
2. 3 Cups of Milk
3. 8 Ounces of Cool Whip (xtra 8ounce optional)
4. Box of Graham Crackers
5. 16 Ounce Container of Chocolate Icing

  6. 9x13in Pan

How to do it!

1. Put one layer of graham crackers on the pan

2. Mix the packages of pudding with the 3 cups of milk

3. Add 8 ounces of cool whip and fold it together with the pudding

4. Pour the mixture into the pan that has the the layer graham crackers

5. Add another layer of graham crackers on top of the pudding mixture

6. Put into the refridgerator for 15 minutes

7. Put on the chocolate icing

8. Add on the cool whip (optional)

9. Store in the refridgerator until devoured happily

 

Chocolate Tea Bark

INGREDIENTS:


8 oz good-quality semisweet and bittersweet chocolate, such as Scharffen Berger, finely chopped

¼ cup tea leaves (green teas with herbal or floral notes work best)

½ tsp. sea salt slakes, such as Maldon


DIRECTIONS:

1. Melt chocolate in a heatproof bowl set over a pan of simmering water.
2. Line a half-sheet pan (13x18) with parchment. Pour melted chocolate into pan, spreading to edges.
3. Immediately sprinkle tea over chocolate, followed by sea salt.
4. Set aside for 2 hours or until firm. Cut bark using a chef's knife.

(credit: magazine: Better Homes and Gardens)