Chocolate Salami

Coconut Layer Cake Murder

This is a no-bake recipe that is served chilled.

## Ingredients

* 1 and ½ boxes of vanilla wafers ***(I used Nabisco Nilla Wafers)***
* 1 cups ***(2 sticks, 8 ounces, ½ pound)*** salted butter
* 1 Tablespoon cocoa powder ***(unsweetened, I used Hershey's)***
* 14-ounce can sweetened condensed milk ***(NOT evaporated milk) (I used Eagle Brand)***

**Hannah's 1st Note: You can use any vanilla cookie that is tan or white and will resemble the fat particles in salami or Summer Sausage.**

**Hannah's 2nd Note: If you want to make your own vanilla cookies to crush, I'd suggest Old-Fashioned Sugar Cookies. They're delicious and very crushable.**

## Directions

* Use a Ziploc plastic bag to crush your vanilla wafer cookies. Simply dumpt them into the bag, press the Ziploc strip at the top to lock it, and lay the bag out on your counter. Either take out a rolling pin and crush them, or crush them by squeezing the bag in your hand. Your goal is to get cookie pieces approximately the size of coarse gravel.
* Place the 2 sticks of salted butter in a microwave-safe bowl. ***(I used a 4-cup Pyrex measuring cup.)***
* Melt the butter on HIGH for 1 minute.
* Let the butter sit in the microwave for 1 minute.
* If the butter is melted, you're done. If not, melt it in additional 30-second increments with 30-second standing times in the microwave until it melts.
* Pour the melted butter in a large mixing bowl.
* Add the cocoa powder to the mixing bowl and stir it in.
* Open the can of sweetened condensed milk and pour it into the mixing bowl. Mix it in thoroughly.
* Add the crushed vanilla wafers ***(or whichever cookie you chose to crush)*** to the bowl. Mix it in thoroughly.
* Place a sheet of parchment paper on your kitchen counter.
* Scoop out roughly one-fifth of the mixture and place it on the parchment paper.
* Spray your palms with Pam or another nonstick cooking spray and shape the salami "dough" on the parchment paper into a long roll the size of a salami.
* Be sure to leave "ears" at the sides of your Chocolate Salami roll so that you can twist them to tighten the roll later.
* Move your salami roll close to the bottom of the parchment paper and roll it up tightly. Press in the end of the roll with your palms.
* Twist the loose paper on the sides of your roll so that your Chocolate Salami will stay tightly rolled.
* Place the salami roll in a Ziploc freezer bag.
* Take out one-fourth of the remaining mixture in the bowl and make another salami roll.
* Place it in the Ziploc freezer bag.
* Use one-third of the remaining mixture to make a third roll. Place that in the Ziploc bag.
* Use half of the remaining mixture to make a fourth roll and place it in the Ziploc bag.
* Roll the remaining mixture for the 5th Chocolate Salami and place it in the bag.

Now you have 2 choices.

* You can place the Chocolate Salami rolls in the refrigerator for 2 hours before serving or you can place the Chocolate Salami rolls in your freezer.

Chocolate Salami rolls placed in the refrigerator will keep up to 1 week.

Chocolate Salami rolls placed in the freezer will keep fro up to 6 months.

* If you put the rolls in the freezer, thaw a roll by placing it in the refrigerator overnight.

Yield: 5 salami-size rolls or 3 rolls the size of summer sausage.

These Chocolate Salami rolls or Chocolate Summer Sausage rolls are a novelty, but they also taste wonderful. They're fun at parties that include children, even though it might mean getting dessert before dinner.

* Wrap any leftovers and keep them in the refrigerator.
* To serve, sprinkle powdered sugar over the rolls. Then slice with a sharp knife and arrange the slices on a platter.

**Hannah's 3rd Note: I serve my Chocolate Salami or Chocolate Summer Sausage rolls by placing the slices on top of vanilla wafer or vanilla cookies.**