11/2 cup
chopped salted peanutsLine cookie sheet with foil. In medium saucepan over low heat, melt chocolate chips and peanut butter chips, stirring constantly until smooth.
Remove from heat. Stir in peanuts. Spread on foil-lined cookie sheet. Refrigerate about 1 hour. Break into pieces. Store in airtight container.
chocolate syrup or chocolate curls. Take some of the other crusts and add chocolate pudding to them and top with whipped cream, garnish with chocolate curls or chocolate syrup
Heat oven to 300°F. Arrange graham crackers to cover bottom of 15-1/2x10-1/2x1-inch jelly-roll pan. Place toffee bits and corn syrup in small, heavy saucepan
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