11 oz. semi-sweet baking chocolate
1/2 lb. butter, room temperature
1/3 cup sugar
3 tbsp. brandy
1 pkg. (7 oz.) Peak Freen Sweet-Meal Biscuits, coarsely broken
1/2 cup whole hazelnuts, toasted
In top of double boiler melt chocolate and butter together. In large bowl, with electric mixer, beat eggs and sugar at high speed until lemon colored. Add the chocolate/butter mixture and beat at medium speed until the butter is completely mixed in. Add the brandy; mix throughly. Pour the mixture over the biscuits. Mix well. Line a 9-inch cake pan with plastic wrap. Pour in the mixture and cover with plastic wrap. Freeze until ready to serve.