55
Chocolate-Maple Bonbons
Yield: 2 1/2 to 3 dozen
1/4 cup butter or margarine, softened
3 cups sifted confectioners' sugar
1 tablespoon maple flavoring
3 to 4 teaspoons milk
1/4 cup chopped peanuts (optional)
1 cup semi-sweet chocolate morsels
1 cup butterscotch morsels
1/2 cup creamy-style peanut butter
1(2 1/2 x 3 x 1/2-inch) bar paraffin, grated
Almond Bark
Yield: 1 lb.
3/4 lb. white or dark chocolate*
2/3 cup toasted almonds**
1.
Beat butter in large mixing bowl until fluffy.
Blend in confectioners' sugar and maple
flavoring. Add enough milk to make mixture
hold together. If necessary, knead mixture until
all combined. (Mixture should be very stiff.)
Mix in peanuts, if desired. Roll into 1/2 to 1-
inch balls. Place on waxed paper and chill for
1 hour, or until firm.
2.
Combine morsels, peanut butter, and paraffin in
1-quart casserole. Heat on full power for 1
minute, 45 seconds to 2 1/2 minutes, or until
melted. Stir several times during cooking time.
Stir until smooth. Dip maple balls in chocolate.
Let cool on waxed paper. Store in refrigerator.
Micro-tip: Use remaining chocolate as dip for
pound cake or fruit, or add peanuts to make
peanut clusters.
1. Place chocolate in 1-quart casserole. Heat on
full power for 1 to 2 minutes, or until melted.
Stir occasionally during heating time.
2.
Stir in almonds. Pour immediately onto waxed
paper or aluminum foil. Spread thinly. Cool for
approximately 1 hour. Break into pieces for
serving.
Micro-tips:
*1 (12 oz.) pkg. semi-sweet chocolate morsels
may be substituted for 3/4 lb. chocolate, if
desired.
**Pecans or crushed peppermint candies may
be substituted for almonds.
* Turn quarter-turn halfway through cooking
time (non-turntable models, only).
