12 oz. choc chips
14 oz. can condensed Eagle Milk
2 t. vanilla
1 C. white choc or 6 oz. bar
1 T. peppermint extract
green food color
Melt 1 cup condensed milk with chocolate chips, add vanilla.
Spread 1/2 on waxed paper. chill.
Melt rest of condensed milk with white chocolate, peppermint extract and coloring. Spread on choc mixture and chill.
Spread remaining chocolate on top of prior two and chill.
Cut into pieces. Keep refrigerated or freeze.
12 oz. choc chips
14 oz. can condensed Eagle Milk
2 t. vanilla
1 C. white choc or 6 oz. bar
1 T. peppermint extract
green food color
Melt 1 cup condensed milk with chocolate chips, add vanilla.
Spread 1/2 on waxed paper. chill.
Melt rest of condensed milk with white chocolate, peppermint extract and coloring. Spread on choc mixture and chill.
Spread remaining chocolate on top of prior two and chill.
Cut into pieces. Keep refrigerated or freeze.
1 cup of creamy peanut butter
1 7 oz. jar of marshmallow creme
1-1/2 cups crispy rice cereal
1-1/2 cups of semi-sweet chips
4 teaspoons shortening
In a bowl, mix peanut butter and marshmallow creme well. Stir in cereal until well coated. Roll into 1 inch balls. In a micro-safe bowl, heat chips and shortening for 1-2 minutes, until melted and smooth. Dip balls in chocolate, and place on waxed paper. Chill until set. Makes about 2 1/2 dozen balls.
Be sure to spray your spoon and measuring cup with nonstick spray for that sticky peanut butter and marshmallow! Surprisingly, it does not stick to your hands very much when you are rolling it, though!
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