Tiger Butter Candy
1 lb white candy coating
1/2 cup chunky peanut butter
1/2 cup semi sweet chocolate chips
4 tsp half and half cream
Heat white chocolate and peanut butter in microwave until smooth. Pour onto a foiled lined baking sheet coated with non stick spray, spread into a thin layer. Heat chocolate chips and cream on high for about 30 seconds and stir until smooth. Pour and swirl over peanut butter layer. Freeze for about 5 minutes or until set. Break into pieces and enjoy!
This was SUPER easy and very delicious!
Orange Cappucino Creams
12 squares white baking chocolate (1 oz each)
6 tbsp heavy whipping cream, divided
1-1/2 tsp orange juice
1/2 tsp orange extract
1-1/2 tsp finely grated orange peel
1/4 cup finely chopped walnuts
2 tsp instant coffee granules
4 squares semisweet chocolate (1 oz each)
In double boiler, melt white chocolate with 1/4 cup cream, OJ, extract, and peel. Stir until melted, remove from heat and stir in nuts.
Cool for 10-12 minutes. Fill 1 inch paper cups about 2/3 full. Chill for 30 minutes. Meanwhile, combine the coffee granules and remaining cream in double boiler. Cook and stir over low heat until coffee is dissolved. Add semisweet chocolate; cook and stir until melted. Spoon about 1/2 tsp over each cup. Store in airtight container at room temp. The picture shows HALF of what the recipe made.
These are pretty involved to make, but I'm always up for a culinary challenge. I will say, however, that I added more cream and chocolate to the topping. There was no way the original recipe would make enough chocolate to cover all of the cups. They don't look very pretty...not like the picture from the recipe, but they are still pretty good. I would add more coffee granules next time. I'm sure the chefs that make these recipes for their books don't have twins under their feet banging pots and pans and trying to grab the double boiler off the stove. HAHAHAHAHA
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