Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
1 Tasse | Hershey's Semi-Sweet |
| chocolate chips |
2 Teelöffel | Shortening (Not butter, |
| Margarine, oil, or vegetable |
| Oil spread) |
1/4 Teelöffel | water |
1 Tropfen | Food color |
1/2 Tasse | Mounds Sweetened Coconut Flakes |
1. Cover bottom of 13x9-inch pan with heavy duty foil.
2. In small microwave-safe bowl, place chocolate chips and shortening. Microwave at High (100%) 1 to 1-1/2 minutes, or until chocolate is melted and mixture is smooth when stirred. Immediately spread mixture evenly on foil to about 1/8-inch thick; pat Tinted Coconut evenly onto chocolate.
3. Refrigerate for 5 to 10 minutes or until beginning to firm. Press sturdy, Easter-shaped cookie cutters down to foil, cutting through coconut and chocolate; do Not remove shapes. Return to refrigerator until completely firm; gently remove foil. Gently press out shapes; cover and refrigerate until ready to use. Use as garnish for desserts. 6 to 12 cut-outs.
Tinted Coconut: In small bowl, stir together water and food color. Stir Mounds Sweetened Coconut Flakes; with fork, toss until evenly tinted.
Meal Mastered and Posted by Roberta Thompson The Outlaw Bbs 502-358-3087 Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens.
|
|
Anmerkungen zum Rezept:
keine |