| 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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