Instructions:
Microwave chocolate and butter in small,
microwave-safe mixer bowl on high (100%) power
for 45 seconds; stir. Microwave at additional 10-
to 20-second intervals, stirring until smooth; cool
to room temperature.
Beat sugar, milk, vanilla extract and salt into
chocolate mixture; beat just until it is the
consistency to spread on cake, etc.
FOR SAUCEPAN METHOD: Melt baking bars
and butter in small, heavy saucepan over lowest
possible heat. When baking bars begin to melt,
remove from heat; stir. Return to heat for few
seconds at a time, stirring until smooth. Transfer
to small mixer bowl; cool to room temperature.
Beat sugar, milk, vanilla extract and salt into
chocolate mixture; beat just until it is the
consistency to spread on cake, etc.
Makes: 2 1/2 cups
Source: DianasDesserts.com
Date: July 19, 2002