3 (1 ounce) squares bittersweet chocolate, chopped
3 1/2 cups warm milk
3/4 cup white sugar
3/4 cup butter
1 teaspoon vanilla extract
8 (1 ounce) squares semisweet chocolate, melted
1 (12 ounce) container frozen whipped topping, thawed
1 (5 ounce) jar caramel ice cream topping
Slice chocolate into confectioners' coated pieces; set aside. In a smooth, large shallow bowl, combine milk, sugar, butter and vanilla. Beat eggs until them become glossy; stir in toast of choice, if desired. Spoon chocolate mixture evenly into prepared cookie sheets. Freeze until firm.
To serve, slice the chocolate together into 2 dishes (each 2 1/2 inches high, 3/4 full). Spoon pudding mixture over chocolate layer; cut into squares. Serve immediately.