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1 batch
suggest servings
| 6 | ounces | coating | |
| 6 | ounces | chocolate | |
| 2 | tablespoons | margarine | or butter |
| 1/3 | cup | whipped cream | |
| 1/4 | cup | almonds | ground |
| 2 | tablespoons | creme de menthe |
Heat candy coating in double boiler over hot water until melted.
Spread 1 teaspoon coating evenly on bottoms and up sides of paper candy cups.
Let stand until hard.
Heat chocolate in heavy 2 quart saucepan over low heat, stirring constantly, until melted; remove from heat.
Stir in remaining ingredients.
Refrigerate about 25 minutes, stirring frequently, or until mixture is thick and mounds when dropped from a spoon.
Spoon mixture into decorating bag with star tip.
Pipe mixture into candy-coated cups.
Refrigerate about 30 minutes or until chocolate mixture is firm.
Peel paper from cups before serving if desired.
| % Daily Value* | |
| Total Fat 24.0g | 37% |
| Saturated Fat 10.0g | 51% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 89mg | 4% |
| Total Carbohydrate 32.0g | 11% |
| Dietary Fiber 3.0g | 12% |
| Sugars 28.0g | |
| Protein 3.0g | 6% |
| Vitamin A | 6% | Vitamin C | 0% | |
| Calcium | 3% | Iron | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Tips for presenting a holiday dip with class....
A great classic recipe! Everyone I made them for loved them.
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