ugar, and insert a candy thermometer.
Allow the mixture
1/2 tsp mixture for each candy, shape into egg shapes
package directions.
Dab chocolate onto the top of
Grease and line 2 - 3x10 inch loaf pans with parchment paper, extending paper 2 inches over long sides.
Stir marshmallows, 1 tbsp water and butter in a medium saucepan over low heat until marshmallows are melted. Remove from heat and stir in chocolate until smooth. Stir in cookies, cherries and nuts. Transfer to prepared pans, cover and chill for 1 hour.
For the chocolate coating, combine melted chocolate and butter. Spread evenly over chilled bars. Chill for 1 hour, or until firm, then cut into slices and serve.
ater to 242\u00b0 on candy thermometer. Keep crystals wiped down
Blend cream cheese, powdered sugar, vanilla and butter.
Roll into small balls, melt chocolate coating in double boiler, over simmering water.
Dip balls into coating to cover and set on waxed paper to dry.
Method 1:
Butter a 9 x 13-inch pan and set in a large pot or bowl.
Put chocolate coating, peanut butter and nuts in bowl. When thoroughly blended, add Rice Krispies, coconut and marshmallows.
Work fast so that the marshmallows are covered with the soft chocolate, but do not melt in any way. Pour into the greased pan and spread evenly and chill.
Turn out onto table under a towel and cut into squares.
Remember this will not keep too long after cutting because the marshmallows dry out.
ondue pot, add the ingredients for the chocolate coating. (If using a stainless
In a bowl mix the flour, coconut, sugar, cornflakes, chips. In another bowl mix the butter & egg. Add the flour mixture.
Pour it in a lined & greased tin - 9x3inch loaf tin. Bake @170 deg for 15 minutes. Cool on a cooling rack. Cut thick slice & drizzle melted chocolate.
For more recipe, visit us http://www.palateculinarystudio.com/recipes.
n oven at 250 degrees for one hour, stirring every 15
Melt semi-sweet/dark chocolate in a double boiler or in a bowl over a pan of hot water.
Line a 9\"x13\" dish with aluminum foil.
Pour into dish and spread evenly. Chill.
Melt white chocolate.
Cruch candy canes in a plastic bag.
Pour white chocolate on top of semi-sweet/dark chocolate and spread evenly.
Sprinkle crushed candy cane pieces over white chocolate.
Refrigerate until set.
When chocolate is hardened, break into pieces.
owdered sugar, peanut butter, melted chocolate, butter and milk with an
Line a cookie sheet with buttered foil, then crackers.
In heavy saucepan, melt butter and sugar together; bring to a boil and simmer for 5 minutes.
Pour hot butter mixture over crackers evenly.
Bake at 350\u00b0 for 8 to 10 minutes, then spread chocolate evenly over candy.
Sprinkle with nuts.
Refrigerate until firm; break into pieces.
Brew your favorite coffee and pour yourself a cup.
Put a chocolate covered cherry candy into the cup.
stir gently and add the Splenda or sugar.
Stir to dissolve.
Enjoy!
Optional:
May also add 8 ounces of Hershey's dark chocolate bar for more intense chocolate taste.
on high, microwave 4 chocolate squares for 1 to 1 1/2
o 350 degrees. Bake crust for 15 minutes, or until golden
egrees C).
Bake crust for 15 minutes, or until golden
Whip the cream until very stiff.
Fold in the chocolate ice cream topping or syrup and creme de cacao thoroughly.
Turn into individual souffle cups or line muffin tins with paper cupcake liners and fill with mixture.
Cover.
Freeze until firm, 2 to 4 hours.
Serve frozen, topped with chocolate shaving for garnish if desired.
ooth layer. Refrigerate the candy to set the chocolate and caramel, at