| CATEGORY |
CUISINE |
TAG |
YIELD |
|
St. Louis |
St. louis p, Post1 |
10 |
servings |
INGREDIENTS
| 2 |
tb |
Granulated sugar |
| 1 |
ts |
Unsweetened cocoa powder |
| 2 |
cn |
Refrigerated biscuits -; (10-count) |
| 20 |
|
Chocolate kisses |
| 2 |
tb |
Butter; melted |
INSTRUCTIONS
Preheat oven to 350 degrees. In a small bowl, mix together sugar and
cocoa; set aside. Generously butter a 9- by 5-inch loaf pan. Use
lightly floured hands to flatten each biscuit slightly, and then wrap
around a chocolate kiss, pinching hard to enclose chocolate
completely. Dip top of each biscuit in melted butter, then in cocoa
mixture. Place in prepared pan, cocoa-side up, stacking in layers.
Bake 30 minutes. Let cool at least 15 minutes before serving with
cold milk. (Remember that the melted chocolate inside stays hot even
after the bread cools. Let loaf cool completely before serving to
very young children.) Yield: 10 servings.
Recipe Source: St. Louis Post-Dispatch - 10-05-1998 By Jack and Mary
Billings
Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com
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