1 2/3 c. mint chocolate chips
1/3 c, coarsely chopped toasted almonds, or chopped pretzels (I have also added toffee bits too)
Preheat oven to 325. Line baking sheet with foil or parchment paper. Pour chips onto baking sheet, so that they touch each other in a single layer. Bake 1-3 minutes until shiny. Remove from oven and swirl with the tip of a butter knife. Sprinkle with nuts. Hold sheet 3" over counter and drop onto counter to settle nuts. Refrigerate for 1 hour until firm. Break into pieces. Store in covered container.
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