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Peanut Butter Filling

2 cups powdered sugar

1 cups creamy peanut butter
cup unsalted butter, softened
1 tsp. vanilla extract
Mix all ingredients well and place in the refrigerator for four hours or overnight. Form into
1 inch balls and freeze until firm before dipping.

Mint Crisp
Melt the chocolate in the normal way, add a few drops of peppermint oil and mix in granulated
sugar to give a slightly granular crunch. The amount of sugar you add depends on your
taste. ChocoRice & Hazelnut Crunch
Just mix some puffed rice (such as Rice Krispies or Coco Pops) into the melted chocolate before
putting in the mould. Try adding chopped roasted hazelnuts into the melted chocolate and
you'll get a fabulous hazelnut crunch. Almond & Orange
This recipe combines milk chocolate with almonds and orange. Add a few drops of orange oil
together with finely chopped (nibbed) almonds to the melted chocolate and
refrigerate.Chocolate Shells

. Speckled Chocolates
Dip a small brush into melted chocolate and flick the end to create small speckles in the
mould. Leave to set and then add a contrasting coloured chocolate. Striped Chocolate
This can be done one of two ways. You can either take a spoonful of melted chocolate and
drizzle this back and forth over the mould (any chocolate which drips over the edge of the
mould can just be put back in the bowl and reused). Leave to set and then add a
contrasting coloured chocolate. The other way is to make a small greaseproof paper
piping bag and fill with melted chocolate and pipe into the mould either in straight lines,
criss-cross or with your own design (you can even write a name or message on the inside
but remember this has to be done as a mirror image). Leave to set and then add a
contrasting coloured chocolate.

Almond Buttercrunch Candy I

2 (11.5 ounce) packages milk chocolate chips, divided
2 cups butter
1 pound brown sugar
1 cup blanched slivered almonds, divided
1. Preheat oven to 200 degrees F (95 degrees C). Grease a 14 x 18 inch cookie sheet.
2. Sprinkle one package of chocolate chips on prepared pan. Place in warm oven until
chips melt, about 5 minutes. Remove from oven, and spread melted chocolate over
bottom of pan; set aside.
3. In a large heavy saucepan over medium-high heat, combine butter and brown sugar.
Stirring constantly, heat to 300 to 310 degrees F (149 to 154 degrees C), or until a
small amount of syrup dropped into cold water forms hard, brittle threads. Immediately
remove from heat. Stir in 3/4 cup slivered almonds and pour onto pan with melted
chocolate; spread mixture evenly.
4. Sprinkle remaining package of chocolate chips over the almond layer. The heat from the
almond layer will melt the chocolate chips; spread melted chocolate evenly. Sprinkle
remaining 1/4 cup almonds over chocolate.
5. Cut into squares, or allow to harden in a solid sheet and break it apart like brittle. Cool
completely before removing from pan.

Almond Cherry Fudge

2 cups semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1/2 cup chopped almonds
1/2 cup red candied cherries, chopped
1 teaspoon almond extract
1. Line an 8-in. square pan with foil and grease the foil; set aside. In a microwave-safe
bowl, combine chocolate chips and milk. Cover and microwave on high for 1 to 1-1/2
minutes or until chips are melted; stir until smooth. Stir in the almonds, cherries and
extract. Spread into prepared pan. Cover and chill for 2 hours or until set.
2. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in the
1 cup margarine, softened
2 pounds confectioners' sugar, sifted
1 (14 ounce) can sweetened condensed milk
3 cups coconut
1 cup finely chopped walnuts
1 teaspoon vanilla extract
1 (12 ounce) package semisweet chocolate chips
2 tablespoons shortening
1. In large bowl, combine margarine, confectioners' sugar, condensed milk, coconut,
chopped walnuts and vanilla. Stir well. Cover and chill in the refrigerator for 2 hours, or
until mixture has thickened enough to roll into balls. Roll the mixture into 1-inch balls
and place close together, but not touching, on cookie sheets. Freeze until hard.
2. While bonbons are freezing, line a cookie sheet or flat surface with waxed paper.
Combine chocolate chips and shortening in the top of a double boiler, over, not in,
simmering water. Stir until melted. Using a toothpick or a fork, dip each bonbon in the
melted chocolate. Place on waxed paper to dry. When chocolate has hardened, store
bonbons in plastic bag in the freezer.

Fruit & Nut Bites
150 gm cooking chocolate
2-3 tbsp almonds chopped
2 tbsp walnuts chopped
3 tbsp raisins
Roast almonds and walnuts in a pan on low heat. Add raisins and remove from fire.
Melt the chocolate on double boiler.
Stir in nuts and raisins. Keep aside for a few minutes till it starts to become slightly
thick. It should not be too runny, nor should you let it turn too thick.
With a spoon, drop rough heaps of the chocolate mixture on waxed paper.
Allow to set in the fridge for atleast 1-2 hours.