White Chocolate Pools

  1. Microwave chocolate in medium bowl on HIGH 2 minutes or until almost melted, stirring halfway through heating time.
  2. Stir until chocolate is completely melted.
  3. Spoon a scant tablespoon chocolate onto waxed paper-lined cookie sheet or tray.
  4. Spread each pool with a spatula to form a 2-inch circle.
  5. Immediately sprinkle with garnishes (see suggestions below).
  6. Refrigerate 30 minutes or until chocolate is firm.
  7. Store leftover pools in refrigerator.
  8. Dried Fruit Pools: Prepare White Chocolate Pools as directed.
  9. Sprinkle with 1/2 cup dried fruit, such as cranberries, raisins, cherries or chopped apricots.
  10. Drizzle with 1 square melted BAKER'S Semi-Sweet Baking Chocolate, if desired.
  11. Tropical Pools: Prepare White Chocolate Pools as directed.
  12. Sprinkle with 1/2 cup banana chips and 1/4 cup toasted BAKER'S ANGEL FLAKE Coconut.
  13. Drizzle with 1 square melted BAKER'S Semi-Sweet Baking Chocolate, if desired.

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Taken from www.kraftrecipes.com/recipes/white-chocolate-pools-55004.aspx (may not work)

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