| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Choco3 |
12 |
servings |
INGREDIENTS
| 1 |
lb |
White chocolate chips |
| 1/2 |
c |
Tiny red cinnamon candies |
| 12 |
|
Wooden sticks |
INSTRUCTIONS
Recipe by: Creepy Cuisine, Lucy Munroe Heat 2 inches of water to simmering,
not boiling, in the bottom of a double boiler. Place the white chocolate
chips in the smaller pot and set it over the pot of simmering water. Cook
on low heat, stirring constantly until the chocolate is fully melted.
Remove from the heat. Cover 2 cookie sheets with waxed paper. Arrange the
wooden sticks on the waxed paper, 6 to a sheet. Spoon ghost-shaped blobs of
chocolate onto the paper, partially covering each stick. Press 2 candies
into each ghost for eyes. Freeze ghosts for 15 minutes, or until hard.
Penny Halsey (ATBN65B).
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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