br>Melt half of the chocolate in top of double boiler
In a medium-large sized microwave-safe mixing bowl, microwave chocolate chips for 30 seconds. Stir and repeat microwaving at 30-second intervals until chocolate is melted and smooth (about 2-3 more times).
Add Rice Krispies, coconut and salt to chocolate and gently stir and fold until thoroughly combined.
Onto a large cookie sheet lined with waxed paper, spoon mixture by rounded teaspoonfuls.
Allow to set at room temperature for 1 hour or until solid. I prefer refrigerating for about 30 minutes for faster, easier setting.
Melt chocolate and peanut butter in microwave or double boiler, stir often to mix well.
Add remaining ingredients; stir with wooden spoon to coat evenly.
Drop by teaspoons onto waxed paper. Yields 11 dozen.
Melt chocolate pieces, margarine and marshmallows in large saucepan over low heat, stirring until smooth.
Remove from heat; mix in vanilla, coconut, oatmeal and pecans thoroughly.
Spread on wax paper on cookie sheet.
Chill until firm.
Break in pieces.
Melt chocolate chips, margarine and marshmallows, in large saucepan, over low heat, stirring until smooth.
Remove from heat; mix in vanilla, coconut and oats thoroughly.
Drop by spoonfuls onto wax paper; chill until firm.
Makes 3 1/2 dozen.
Melt chocolate in saucepan over very low heat, stirring constantly.
Add nuts; mix lightly to coat completely.
Drop from teaspoon onto waxed paper.
Chill until chocolate is firm.
Makes about
2 dozen.
In a 2 cup microwave-safe bowl, cook chocolate pieces and shortening on 100% power or High for 2 to 2 1/2 minutes or until melted.
Stir in nuts, noodles or marshmallows.
Drop from a spoon onto waxed paper.
Cover; refrigerate until firm.
Makes about 18 pieces.
Melt white chocolate.
Mix Rice Krispies, pecans and pretzels. Stir until coated.
Drop by teaspoonful onto waxed paper.
Let sit until firm.
In a double boiler melt chocolate chips with corn syrup and water.
Remove from water; add Rice Krispies.
Stir until well coated.
Drop on a foil covered cookie sheet.
Decorate with cinnamon candies.
Chill until firm.
Makes about 2 1/2 dozen.
In sauce pan, over low heat, melt chocolate chips and butterscotch chips.
Remove from heat and immediately add peanuts and chow mein noodles. Mix until well coated.
Drop on to a wax paper lined cookie sheet until set and chilled. Enjoy!!
Mix chocolate chips, butterscotch chips, butter and peanut butter in a large microwaveable bowl.
Microwave on MEDIUM for 3 to 4 minutes or until completely melted and mixture is well blended, stirring after one minute.
Add remaining ingredients, mix well.
Drop tablespoonfuls of mixture in 1-inch mounds onto wax paper-covered baking sheets.
Refrigerate 30 minutes or until firm.
Store in airtight container in refrigerator.
Melt chocolate and butter, stirring to blend,
Melt chocolate chips in a double boiler with Eagle Brand milk. Add peanuts.
Stir and drop by spoonfuls on waxed paper.
Let cool.
Melt chocolate pieces, butter and marshmallows in large saucepan over low heat, stirring until smooth.
Mix in vanilla, oats and coconut thoroughly.
Drop mixture onto waxed paper. Chill until firm.
Makes approximately 3 1/2 dozen.
Melt chocolate chip pieces slowly (low heat) in pot or double boiler.
Stir constantly.
Remove from heat and stir in chow mein noodles.
Mix quickly to coat evenly.
Dip out by teaspoon onto waxed paper to cool.
Melt white chocolate in microwave at 30 second intervals until melted. Stir in Rice Krispies, pecans, and pretzels. Stir until coated. Drop by teaspoonful onto wax paper or foil. Let set until firm.
Melt chocolate and peanut butter chips in microwave until soft.
Take out and stir in peanuts or pecans.
Drop by teaspoon on foil or wax paper.
Chill in refrigerator for 2 hours.
edium-size bowl. Melt the chocolate chips in the microwave according
aper.
Melt half the chocolate in the top of a
Combine chocolate chips and whipping cream in a small saucepan.
Cook and stir over low heat until chocolate melts and mixture is smooth.
Stir in rum until smooth.
Stir in raisins and pecans.
Spoon into foil cups or drop by a spoon in small mounds onto baking sheet lined with waxed paper.
In another small saucepan, melt white chocolate over low heat, stirring constantly; drizzle over raisin clusters.
Chill until firm.
Store in a tightly covered container in refrigerator.