Hershey Bar - Cookie Torte

Directions

Combine sugar, brown sugar, and butter or margarine in large mixer bowl on medium speed.

Add egg and vanilla; blend well.

Combine flour, baking soda, baking powder and salt; add alternately with buttermilk or sour milk to creamed mixture.

Pour batter by level ½ cupfuls onto lightly greased cookies sheet (2 cookies per sheet).

With spatula, spread evenly into 6-inch circles, 3 inches apart.

Bake at 375 for 7 to 8 minutes, or until lightly browned.

Remove from cookie sheet, cool completely on wire rack.

Chill.

Prepare Hershey Bar Cream Filling.

Place one cookie on serving plate; spread with ½ cup cream filling.

Repeat layering with remaining cookies and filling, ending with a cookie.

Spoon Glaze over top of torte. Refrigerate.

8 to 10 servings.

Cream Filling: Sprinkle 1 tsp.

unflavored gelatine onto 5 Tbsp.

water in saucepan; let stand a few minutes to soften.

Cook over medium heat, stirring constantly, until gelatine is dissolved.

Remove from heat; add 1½ eight-ounce milk chocolate bars, broken into pieces (reserve remaining half for glaze).

Stir until chocolate is completely melted.

(If necessary, melt over low heat.

) Cool to lukewarm, about 10 minutes.

Whip 1 cup heavy or whipping cream until stiff; gradually add whipped cream to chocolate mixture, blending carefully.

Chill about 1 hour or until filling begins to set.

Glaze: Melt ½ milk chocolate bar (reserved from filling) with 1 Tbsp.

water in top of double boiler over warm water, stir to blend well.

Add teaspoonfuls of water as needed until glaze is of spreading consistency.