ours before dipping into chocolate coating.
After coating, loosely cover. Store in
Combine ingredients, except coating.
Drop by heaping teaspoonfuls onto waxed paper.
Roll in balls; refrigerate 1 to 2 hours.
If mixture is too soft to form balls, refrigerate first, then shape balls.
Dip chilled balls of coconut mixture in coating, turning to coat on all sides.
Keep chocolate over hot water while dipping candy.
With tongs or fork, lift balls out of chocolate on waxed paper.
Place candies in refrigerator to harden.
Store in tightly sealed container.
Makes about 5 dozen.
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.
Preheat oven to 350\u00b0.
Sift flour and salt onto wax paper. Beat together margarine, sugar, egg and vanilla in large bowl until well mixed.
Blend in flour mixture.
Stir in chocolate pieces.
Shape dough into logs, 2 x 1/2-inch.
Place on ungreased cookie sheet.
Bake 12 to 15 minutes or until cookies are set. Cool on wire racks.
Dip ends of cookies into chocolate coating. Lightly sprinkle on the sprinkles.
arshmallow with the sugar/starch coating, and flip the marshmallow face
add the ingredients for the chocolate coating. (If using a stainless steel
reak up into pieces.
Chocolate Coating:
Melt chips, marshmallows, butter
Make and bake moist chocolate cake recipe.
Set aside to cool. Mix instant pudding with whole milk according to directions on package.
ananas so cold that the chocolate solidifies before you have a
Cream butter, sugar, vanilla and peanut butter. Roll into balls; then flatten. Dip in chocolate coating.
Set aside.
3. Microwave chocolate chips with shortening for 2
ool completely.
Make the chocolate coating. In a heatproof container or
ake candy coating: Melt a 12 ounce bag of semisweet chocolate chips
ach addition. Fold in the chocolate chips and toffee bits; mixing
Place dark chocolate and cream in a heatproof
br>Melt 1/2 cup chocolate coating in a microwave-safe bowl
00b0F.
Stir 7 oz chocolate and heavy cream in a
small saucepan combine the chocolate chips and shortening. Cook and
ound baking pans with nonstick coating and dust lightly with flour
Melt coating in microwave; stir until smooth.
Add cereal; blend until thoroughly coated.
Pour onto waxed paper and spread thinly.
Let stand until hardened.
Break into pieces and enjoy.