| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables |
|
Candies |
1 |
Servings |
INGREDIENTS
| 6 |
oz |
Semisweet chocolate pieces |
| 6 |
oz |
Milk chocolate pieces |
| 1 |
tb |
Vegetable oil |
| 1 |
c |
Pecan chopped |
| 6 |
oz |
White choc pieces |
|
|
=i added: |
|
|
A couple of crushed heath bars |
|
|
Some mini m&m pieces |
INSTRUCTIONS
1. Line a cookie sheet with aluminium foil. 2. In a double boiler, melt
the semisweet choc and milk choc with the oil over hot, not simmering,
water, stirring constantly until the choc is melted. 3. Remove the top part
of the double boiler and le the choc cool to tepid, (The choc may thicken
slightly as it cools.) 4. Stir in the nuts, white choc, heath, and M&M
pieces into the cooled, melted choc and pout the mixture out onto the
prepared cookies sheet. Spread to the desired thickness. Refrigerate for
20 - 30 minutes, or until set. 5. Slide a metal spatula under the choc to
loosen from the foil. Break into pieces. From "I Love Chocolate"
cookbook.JM. Message From jm22@sce.cornell.edu
Posted to TNT - Prodigy's Recipe Exchange Newsletter by novmom@juno.com
(Lynn A Montroy) on Mar 29, 1997
A Message from our Provider:
“God Himself does not propose to judge a man until he is dead. So why should you?”