Chocolates Banana Pops

Ingredients
100gms semi-sweet chocolate chips
1 tsp. butter or margarine
1 cup chopped salted peanuts
6 plastic forks.
Method

• Line a cookie sheet with waxed paper and place chopped peanuts in a shallow bowl.
• Melt chocolates chips with butter in double boiler.
• Peel bananas, cut in half, and stick each half with a plastic fork.
• Roll in melted chocolate, then in chopped peanuts.
• Place bananas on cookie sheet and set in freezer.
• When frozen, store in plastic bags for future treat

Peanut Butter Chocolate Bars

Ingredients
1/2 cup butter, or margarine, softened
1/3 cup sugar
1/2 cup cornmeal
1/2 cup flour
1/2 cup almonds, chopped
1/2 cup peanut butter
1/4 cup chocolate chips semi-sweet
1 teaspoon shortening
Method

• Heat oven to 375 degrees.
• Beat margarine and sugar until fluffy. Stir in cornmeal and flour. Add almonds.
• Press evenly onto bottom of an ungreased 9x9-inch baking pan.
• Bake 25 to 30 minutes, or until the edges are light golden brown. Cool about 10 minutes; spread with peanut butter.
• Melt chocolate chips and shortening over low heat. Drizzle over peanut butter.
• Cut into bars. Makes 1 dozen.

Rasberry Chocolate Jellies

Ingredients :
1 cup basic chocolate
seedless raspberry jam or preserves
Method:

• Melt the chocolate.
• Create shells by spooning 1/4 to 1/2 teaspoon of chocolate into each cavity of the mold, then “painting” the bottom and sides.
• You’ll need enough chocolate to completely coat the mold, but you don’t want too much excess at the bottom.
• Set in refrigerator for 10 minutes or until chocolate has hardened.
• Spoon in 1/4 to 1/2 teaspoon jam, depending on the size of the mold. (The mold should be 3/4 full.).
• Immediately top with enough chocolate to seal. Add it a little at a time, though; too much and the chocolate will spill over the top.
• Tap the mold on the table to settle the chocolate, then return to refrigerator for 15 minutes or until chocolate is hard.
• Unmold. To make the chocolates look even more like store- bought candies, place them in fluted paper baking cups (petit-four size).
• Makes 36 chocolates.

Chocolate Cashew Clusters

Ingredients :
1 cup basic chocolate coating
3/4 cup coarsely chopped cashews
fluted paper baking cups (petit-four size)

Method :

• Melt the chocolate.
• Mix in nuts.
• Carefully spoon into petit-four cups until full (a little bit more than 1 teaspoon of the chocolate-nut mixture).
• Refrigerate 10 to 15 minutes.
• Makes about 20 candies.

Basic Choclate

Ingredients
5 tbsp milk powder
5 tbsp Sugar
1 1/2 tbsp ghee
2 tbsp coco powder
Little quantity of water
Method

• Mix all the ingredients in a vessel ( except water)
• Take another vessel with water in it .
• Double boil the mixture ( put the small vesselof the mixture in the other one and boli)
• While boiling add bit of water.
• After about 5 mins remove the mixture.
• Allow to set in a greased plate in the refrigerator.
• Cut it into pieces.