Yield: 1 Servings
|6 ounces||Semisweet chocolate pieces|
|6 ounces||Milk chocolate pieces|
|1 tablespoon||Vegetable oil|
|1 cup||Pecan chopped|
|6 ounces||White choc pieces|
|A couple of crushed heath bars|
|Some mini m&m pieces|
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@...
Posted to TNT - Prodigy's Recipe Exchange Newsletter by novmom@...
(Lynn A Montroy) on Mar 29, 1997