| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Candies, Snacks |
4 |
Dozen |
INGREDIENTS
| 2 |
lb |
White chocolate |
| 1 |
|
7 oz. ruffled Pringles |
|
|
potato chips |
| 1 |
c |
Salted peanuts |
INSTRUCTIONS
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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