n buttermilk, ginger and white chocolate chips (or chunks) until dough
Melt the chocolate in a saucepan over low
Mix
oleo,
flour
and\tnuts
together.
Press\tin
8 x 12-inch
or 7 x 10-inch Pyrex oblong dish (bottom only).
Bake for 20
minutes at 325\u00b0 (do not brown).
Let cool.
Mix cream cheese and
powdered
sugar
together and spread mixture over crust. Cover with your favorite chocolate pie filling recipe. Top with Cool Whip and refrigerate.
rush dipped in melted white chocolate, brush a thick, even layer
et aside a small amount for dusting later.
Combine Oreo
serve 2 of the yolks for later). Try to avoid any
easpoons vanilla and melted white chocolate (refer to note # 2),
p into melted chocolate. (Directions below).
Directions For Dipping:
e way full.
Bake for 10 to 12 minutes, or
nch baking pan.
Melt chocolate and butter in a bowl
ith softened butter.
Melt chocolate in double boiler. Then, combine
icrowave safe bowl, melt Guittard chocolate according to package directions.
br>Place the broken-up chocolate, along with the butter and
In a microwave, melt chocolate and butter; stir until smooth.
Cut chocolate block(s) into small pieces.<
Melting Chocolate Stovetop Method:
Heat
ycle to prepare the dough for this recipe.
Basic Bread Mix
Melt oleo in 2 qt. heavy saucepan.
Add peanut butter and stir until blended.
Remove from heat, pour in powdered sugar and shape into balls.
Refrigerate for one hour.
Melt chocolate over low heat.
Dip chilled balls 3/4 way into chocolate, leaving small circle of ball showing at top.
Place on waxed paper.
Store in refrigerator.
>for at least 20 minutes.
(Please see note in my Chocolate
Eyeball as much chocolate as you need for the quantity of chips you