 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
|
I have not tried this recipe. I got it from Baker's chocolate. Ingredients:
6 tablespoons butter |
1/2 cup whipping cream |
1/4 cup karo light corn syrup |
6 baker's semi-sweet chocolate baking squares |
2 unsweetened chocolate squares |
powdered sugar |
finely chopped planter's walnuts |
baker's angel flake coconut |
unsweetened cocoa |
Directions:
1. You will need 48 reynolds baking cups mini size (1-5/8-inch).
2. Place butter, cream and cornsyrup in medium saucepan. Bring to boil on medium heat. Remove from heat. Add semi-sweet and unsweetened chocolates; stir until completely melted. Pour into bowl; cover.
3. Refrigerate 3 hours or until firm.
4. Place baking cups on a baking sheet or tray. Shape teaspoonfuls of the chocolate mixture into 1-inch balls; roll in 1 cup of desired coatings until evenly coated. Place 1 in each baking cup. Store in tightly covered container in refrigerator.
|
|