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CATEGORY CUISINE TAG YIELD
Grains, Dairy Baden 1 Servings

INGREDIENTS

1 lb Nut butter, such as almond
butter or peanut butter
1 lb Chocolate, semi-sweet or
milk chocolate your
choice

INSTRUCTIONS

[You may interpret "1 lb." as "500 g." if you prefer; in fact, I use  1
lb. nut butter and 500 g chocolate!]  Melt down the chocolate in a pot,
with the nut butter in it; stir it  up, until everything's smooth.Put
it in a clean jar to keep.  Either(1) use it up quickly, and you don't
have to refrigerate it;  the chocolate will keep the nut butter from
separating and the nut  butter will keep the chocolate from
solidifying.Or (2) keep it in the  refrigerator, and zap some in the
microwaveto soften it up.You can  also heat it back up to use as an ice
cream sauce, but it's awfully  thick for that. It's decadent enough to
just spread it on toast.  Nut butters: I can get Almond Butter locally
at "Trader Joe's Market"  a store with outlets in California and
Arizona. They used to also  have a cashew-macadamia nut butter that was
absolutely heavenly --  and it's nothing more than half a pound of
cashews and half a pound of  macadamias,ground up fine together -- but
they couldn't get any more  from theirsupplier.Check around for what
you can find; or, use your  food processor to make your own nut butter
and go from there. (I  don't have one,you're on your own.) [For all you
Nutella lovers out  there... Hazelnut's not the only flavor
conceivable...] Posted to  recipelu-digest Volume 01 Number 475 by
"bunny"  <layla696@ix.netcom.com> on Jan 7, 1998

A Message from our Provider:

“Jesus: beaten so that you could be unbeatable”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 6969
Calories From Fat: 4432
Total Fat: 526.3g
Cholesterol: 607.8mg
Sodium: 1743.6mg
Potassium: 5968.4mg
Carbohydrates: 379.2g
Fiber: 75.4g
Sugar: 31.4g
Protein: 290.7g


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