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Holiday Recipes

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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Ho l id a y S pirit 2013 • P age 31

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November 22, 2013  

Section U of the November 22, 2013 edition of the Penticton Western News