Raye Morand’s Death by Chocolate
1 package fudge brownie mix (19.8 oz)
3 boxes chocolate mousse (3.5)
8 Heath Candy or Butterfinger bars (1.2 –1.4oz sized bars)
½ cup Kahlua
1 package Cool Whip (16oz)
Bake brownies per box instructions. Pierce brownies with a fork all over then pour Kahlua over it. Let cool. Make mousse according to box instructions. Break up candy bars with hammer while still in package or crunch up in zip lock bag . Crumble brownies into a serving bowl. Cover brownies with half of mousse. Sprinkle with half the candy. Cover with half the cool whip.
Repeat process of layering ending with Cool Whip and sprinkling of candy. Refrigerate for two to three hours then serve.
Contributed by Ray Morand
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