Slice of Heaven chocolate
Ingredients:
Optional—6 teaspoons coffee ( we don’t make it with coffee but the Delphia recipe does)
12 shortbread cookies ( or any square or round, plain, light-colored cookies)
7 oz or more gumdrops or similar soft gel candy
Line a loaf pan (4 x 8) with parchment paper ( or several smaller loaf pans. If you don’t have a loaf pan, you can cut a cardboard milk carton to form one or use a small loaf- shaped box. The parchment paper liner will be all the chocolate touches.
Melt chocolate and Coconut fat in a double boiler or in the microwave, stirring frequently, heating just until melted. (if coffee is desired, this is when you will add it, after chips are melted.)
In a separate bowl, whip the eggs and sugar until fluffy.
Stir the egg mixture into the chocolate until well blended and smooth.
Pour a layer of the blended chocolate mixture into the bottom of the pan appx 1/2” deep. Lay cookies flat on top, in a pattern with space between.
Pour chocolate to cover the cookies.
Place jelled candy’s ( gumdrops , gummy worms etc on the chocolate. ( if you use gummy worms, lay them lengthwise so when you slice it, they will be circles of color.)
Decorate the top of the loaf with candy, remembering that it will be sliced, so nobody will see a pretty or intricate pattern, just spots of color, unless you give it away as a loaf. I always like to slice it for the reveal—those fun surprises inside.
Chill well in the refrigerator, next day at least. (It’s even easier to slice on the second day. It can be stored in the freezer, but not sliced while frozen.) Lift it out of the pan and slice into about 1/2” thick slices.
