Hershey Bar - Cookie Torte

Directions

1. 1
   Combine sugar, brown sugar, and butter or margarine in large mixer bowl on medium speed.
2. 2
   Add egg and vanilla; blend well.
3. 3
   Combine flour, baking soda, baking powder and salt; add alternately with buttermilk or sour milk to creamed mixture.
4. 4
   Pour batter by level 1/2 cupfuls onto lightly greased cookies sheet (2 cookies per sheet).
5. 5
   With spatula, spread evenly into 6-inch circles, 3 inches apart.
6. 6
   Bake at 375 for 7 to 8 minutes, or until lightly browned.
7. 7
   Remove from cookie sheet, cool completely on wire rack.
8. 8
   Chill.
9. 9
   Prepare Hershey Bar Cream Filling.
10. 10
    Place one cookie on serving plate; spread with 1/2 cup cream filling.
11. 11
    Repeat layering with remaining cookies and filling, ending with a cookie.
12. 12
    Spoon Glaze over top of torte.
13. 13
    Refrigerate.
14. 14
    8 to 10 servings.
15. 15
    Cream Filling: Sprinkle 1 tsp.
16. 16
    unflavored gelatine onto 5 Tbsp.
17. 17
    water in saucepan; let stand a few minutes to soften.
18. 18
    Cook over medium heat, stirring constantly, until gelatine is dissolved.
19. 19
    Remove from heat; add 1 1/2 eight-ounce milk chocolate bars, broken into pieces (reserve remaining half for glaze).
20. 20
    Stir until chocolate is completely melted.
21. 21
    (If necessary, melt over low heat.
22. 22
    ) Cool to lukewarm, about 10 minutes.
23. 23
    Whip 1 cup heavy or whipping cream until stiff; gradually add whipped cream to chocolate mixture, blending carefully.
24. 24
    Chill about 1 hour or until filling begins to set.
25. 25
    Glaze: Melt 1/2 milk chocolate bar (reserved from filling) with 1 Tbsp.
26. 26
    water in top of double boiler over warm water, stir to blend well.
27. 27
    Add teaspoonfuls of water as needed until glaze is of spreading consistency.