Hey Carol,

I've looked in two supermarkets for chocolate almond bark coating to make
your Wheat Thins butterfinger treats. Only I can't find it! I'm scheduled
to go to WalMart on Dec. 15 (the day the babysitter comes!), but it's just a
plain old WalMart, not a SuperWalMart, so who knows if they'll have it. And
hell, I can't wait til then anyway!!!

So I'm going to try to improvise...but need to ask a few questions. Is this
a milk chocolate thing, or a semi-sweet? I've googled a few almond bark
recipes and seen some that use semisweet chips plus a little shortening (I
think milk chocolate would taste better, and plan to try that unless you see
reason not to do so). And I guess there are no almonds in the almond bark
coating, right? Sold separately, and not involved in the butterfinger
yummies.

Just checkin'. Supposed to snow here tonight, and if we get the whopping
two to four inches we're supposed to get by morning, school could be in
jeopardy on Friday (silly, I know, but true!). So it would be nice to have
a fun treat lined up to make w/ the kids.

Thanks!
Chris

On Thu, 08 Dec 2005 14:42:55 GMT, "Chris" >
wrote:

>Hey Carol,
>
>I've looked in two supermarkets for chocolate almond bark coating to make
>your Wheat Thins butterfinger treats. Only I can't find it! I'm scheduled
>to go to WalMart on Dec. 15 (the day the babysitter comes!), but it's just a
>plain old WalMart, not a SuperWalMart, so who knows if they'll have it. And
>hell, I can't wait til then anyway!!!

I sorta doubt you'll find in there, but stranger things have happened.
It's almost always available this time of year. I'm sorry your stores
don't carry it.

>So I'm going to try to improvise...but need to ask a few questions. Is this
>a milk chocolate thing, or a semi-sweet? I've googled a few almond bark
>recipes and seen some that use semisweet chips plus a little shortening (I
>think milk chocolate would taste better, and plan to try that unless you see
>reason not to do so). And I guess there are no almonds in the almond bark
>coating, right? Sold separately, and not involved in the butterfinger
>yummies.

The milk/semi-sweet thing is up to you. The almond bark really
doesn't have any kind of designation. There isn' t any significant
sweetness to the Wheat Thins and peanut butter, so milk chocolate
would probably be just fine. I have another recipe somewhere that
calls for chocolate chips and shortening, so that'll probably be just
fine, too.

Right, there are no almonds in almond bark. It's just great big
squares (kinda like Chunky bars) that are sold together in one
gigantic block.

>Just checkin'. Supposed to snow here tonight, and if we get the whopping
>two to four inches we're supposed to get by morning, school could be in
>jeopardy on Friday (silly, I know, but true!). So it would be nice to have
>a fun treat lined up to make w/ the kids.

That sounds like a plan. Snowed here last night, too, so we have
about 5-6 inches all together.

Ah, here's the other chocolate chip and shortening recipe, also good
for kids to help make. The odd pronounciation is my mom's. She was
strange. In a good way. (Another recipe follows)


* Exported from MasterCook *

Chocolate Bonbons (Chocoluc Bom-Boms)

Recipe By :Pat Zastera (Damsel's Mom)
Serving Size : 150 Preparation Time :0:00
Categories : candies Christmas


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup soft butter -- 2 sticks
2 pounds powdered sugar -- sifted
14 ounces sweetened condensed milk
3 cups coconut
1 cup pecans -- finely chopped
1 teaspoon almond extract
12 ounces semisweet chocolate chips
2 tablespoons shortening

In large bowl, combine butter, powdered sugar, condensed milk,
coconut,
chopped nuts and vanilla. Stir well. Cover and chill in the
refrigerator
for 2 hours, or until mixture has thickened enough to handle. Roll
the
mixture into 1-inch balls and place close together on cookie sheets.
Freeze
for one hour.

While bonbons are freezing, line a cookie sheet or flat surface with
waxed
paper. Combine chocolate chips and shortening in the top of a double
boiler, over simmering water. Stir until melted. Using a toothpick or
a
fork, dip each bonbon in the melted chocolate. Place on waxed paper to
dry.
Store bonbons in refrigerator.

Source:
"Eagle Brand"

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Here's another super-easy, super-yummy recipe:



* Exported from MasterCook *

Unbaked Chocolate Drops

Recipe By amsel
Serving Size : 0 Preparation Time :0:00
Categories : candies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups granulated sugar
1/2 cup cocoa -- or 4 squares chocolate
1/2 cup milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup butter -- 1 stick
1 cup coconut
3 cups oatmeal
1/2 cup chopped nuts

Combine sugar, cocoa, milk, vanilla, and butter in large saucepan.
Cook on high heat for five minutes only. (232F)

Add coconut, oatmeal, and nuts all at once to cooked mixture.

Drop immediately by teaspoons onto waxed paper.

Source:
"Pat Zastera (Damsel's Mom)"

- - - - - - - - - - - - - - - - - - -
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Thanks for the recipes, Carol. You're a busy lady today!

Chris

On Thu, 08 Dec 2005 18:38:37 GMT, "Chris" >
wrote:

>Thanks for the recipes, Carol.

Not a problem. Please let me know how everything turns out!

>You're a busy lady today!

Naw, just got up much earlier than usual. I just finished a pot of
mixed bean soup, and have started a pot of lentil soup. Later, I'm
going to start on my holiday baking and candymaking. Not sure just
what I'll start with, but I've been privy to some very tempting cashew
brittle photos, so we may start there (but with peanuts).

Carol
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