1. Mix sugar, cocoa, cinnamon, Crisco, and coffee in small saucepan and cook over low heat, stirring constantly, until smooth and creamy. 2. Bring to room temperature. 3. Place pie crust mixture in medium mixing bowl and stir in 3/4 C of cocoa mixture, blending very well. 4. Shape into a smooth ball and chill 1 hour. 5. Divide dough into 4 pieces. 6. Line 2 cookie sheets with foil and mark 2 8" circles on each. 7. Place dough on foil and spread into circles. 8. Bake 375* for 10-12 minutes. 9. Cool. 10. Add remaining cocoa mixture to cream in small bowl and beat until stiff. 11. Place one pastry round on a serving plate, spread with 1/4 of cream mixture. 12. Repeat layering with remaining rounds and top with cream. 13. Chill several hours and top with mini chips. ---------------------------------------------------------------------------
Nutrition
Ingredients
