HOTLINE: Sunday, March 18

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Hunger Games Makeovers
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Arizona Women's Conference
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Dr. Art Mollen
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Wally's Weekly Car Review
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Birthday Party Pitfalls
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Sunday's Sweetheart
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Chef Dad
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Chef Dad's Toblerone® Chocolate Pie


3 (3.5 oz. ea.) Toblerone® Chocolate Bars*
2 Tubs of Cool Whip® (thawed
½ tsp. Vanilla Extract
¼ tsp. Almond Extract
1 ¼ Cups Graham Cracker Crumbs
¼ Cup Sugar                                                        
5 Tbsp. Unsalted Butter (melted)

1) First make your crust by combining the graham cracker crumbs and sugar in a bowl then whisk them together until blended well.  Now add your melted butter and mix well.  Pour ingredients into your pie pan then lightly press across the bottom first then up the sides.  A thin glass that has a flat bottom to it helps this process go easily by lightly tapping down and around the sides.  Set aside.
2) Break apart candy into small pieces and place in a large glass or microwave resistant plastic bowl.  We need a large bowl because after this comes out of the microwave, we will use this bowl to add the whip cream into.  Put in your microwave and cook on High for 2 minutes. 
3) Remove melted chocolate from the microwave then add cool whip over the top.  Fold ingredients together.   After the chocolate and whip cream are fully incorporated together, add both extracts and fold them in.  Pour into your pie shell then spread evenly with a spatula.  Put in your fridge for at least 4 hours and up to overnight before serving.

This recipe makes 8 slices - or in my house…1 serving!

Important Note: Make sure you wait until the warm chocolate and whip cream have been completely folded together BEFORE you add the extracts. 

* Toblerone chocolate bars are found in most supermarkets, Wal-Mart, CVS or Walgreen's stores, but if you can't find them, use Hershey's® chocolate bars instead.  Just keep in mind that we need about 10-11 oz. total.  We cannot substitute the tub type whipped cream for the canned stuff or homemade, sorry.