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Directions: Suggested coatings: powdered sugar, finely chopped PLANTERS Walnuts, BAKER'S ANGEL FLAKE Coconut, unsweetened cocoa
48 REYNOLDS® 2-1/2-inch Pastel Baking Cups
PLACE butter, cream and corn syrup 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.
REFRIGERATE 3 hours or until firm.
PLACE baking cups on baking sheet or tray. Shape teaspoonfuls of the chocolate mixture into 1-inch balls; roll in 1 cup of the desired coatings until evenly coated. Place 1 in each baking cup. Store in tightly covered container in refrigerator.
| Ingredients:
6 Ounce(s) squares semi-sweet baking chocolate
1/4 corn syrup
1/2 whipped cream
6 margarine
2 Ounce(s) squares unsweetened baking chocolate |
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