| 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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