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CATEGORY CUISINE TAG YIELD
Grains Snacks, Candies 4 Dozen

INGREDIENTS

2 lb White chocolate
1 cn ( 7 oz.) ruffled Pringles potato chips
1 c Salted peanuts

INSTRUCTIONS

CJHARTLIN@MSN.COM
Melt chocolate slowly over simmering water.  In a large mixing bowl,
by hand, gently crumble potato chips into medium-sized pieces; mix
with peanuts.  Pour melted chocolate over chips and peanuts; toss to
coat well. Drop by small spoonfuls onto foil-lined cookie sheets;
refrigerate until firm.  Makes 4 dozen.
*For a more sophisticated version, use bittersweet chocolate and
pecans or shelled pistachios in the same quantities.  Add 1/4 cup
finely chopped, crystallized ginger.
*Use 1/2 the recipe with 1 pound dark chocolate and 1/2 the recipe
with 1 pound white chocolate.
*To dark chocolate, add the zest of 1 orange and 1 teaspoon orange
bitters. Source: Good Friends Cookbook.
Posted to MM-Recipes Digest V4 #8 by "Cindy Hartlin"
<cjhartlin@email.msn.com> on Feb 16, 1999

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