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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