|by Reynolds Wrap Kitchens|
With more than 400 color photos, this book presents 135 cooking recipes for the novice as well as the advanced outdoor chef.
Results 1 - 10 of 30 for chocolate nut clusters
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In 1 1/2 ... put chips and nuts. Cover. Microwave ... every minute until chocolate is melted. Drop ... Use: 1 c. nuts 1 c. raisins Use same instructions.
Melt chocolate chips in top ... vanilla, salt and nuts. Be sure ... mixture. Drop by teaspoonsful onto buttered cookie sheet. Refrigerate several hours.
Melt butter in saucepan. Add salt, vanilla, powdered sugar, cocoa, and milk. Heat and stir constantly until mixture begins to bubble around edges. ...
Cream butter and ... Blend in melted chocolate squares. Sift together ... on ungreased cookie sheet. Bake at 350 degrees for 10 minutes. Yield: 3 dozen.
Melt chocolate. Stir in the sweetened condensed milk and nuts. Drop teaspoonfuls onto waxed paper covered cookie sheet. Refrigerate several hours.
Melt chocolate in double boiler ... peanuts, almonds, Brazil nuts or whatever you ... Rice Krispies. Drop clusters from spoon onto waxed paper or foil. Chill.
Melt chocolate pieces with shortening ... 1/2 cup of nuts at a time. ... covered with waxed paper. Refrigerate until set. Continue until all chocolate is used.
Melt chocolate bits in double boiler. Add vanilla and stir. Mix in cereal and nuts. Drop by spoonful on aluminum foil and place in refrigerator until firm.
Mix chocolate and milk together. ... and stir in nuts. Drop teaspoonfuls ... stored in a bowl, box, or tin, covered for up to 2 weeks at room temperature.
Melt above in ... plastic container. Variations: 2 1/2 pounds of mixed nuts and 2 1/2 pounds salted peanuts could ... place of using all salted peanuts.
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