Desserts Chocolate Billionaires 1 pkg. (14 oz.) caramels 3 Tbsp. water 1 ½ cups chopped pecans 1 cup crisp rice cereal 3 cups milk chocolate chips 1 ½ Tsp. Shortening
Line 2 baking sheets with waxed paper, greased and set aside. In a large heavy saucepan combine the caramels and water, cook and stir over low heat until
smooth. Stir in pecans and cereal until coated. Drop by teaspoons on to prepared pans. Refrigerate for 10 minutes until firm. Meanwhile, in a microwave, melt chocolate chips and shortening, stir until smooth. Dip candy into chocolate, coating all sides, allow excess to drip off. Place on prepared pans. Refrigerate until set. Store in an airtight container. Joyce Walker
Chocolate Pizza In large microwaveable bowl, combine 2 ½ cups vanilla chips 2 cups semi sweet chocolate chips
tsp. Vegetable oil and stir until smooth. Drizzle over top of “pizza.” Chill until firm. Serve at room temperature.
Place in microwave on high for 2 minutes. Stir. Heat another 1-2 minutes, stir until smooth.
Marlene Trenholm Pye
Immediately add: 2 cups mini marshmallows 1 cup Rice Krispies 1 cup chopped walnuts or pecans Mix well. Spread evenly on 13” pizza pan, coated with non-stick cooking spray. Arrange ½ cup halved maraschino cherries on top (approx. 20). Sprinkle with ¼ cup flaked coconut. Microwave ½ cup vanilla chips on high for 1 minute. Add 1
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