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Bake the Holiday Chocolate ) Season Pecan Fudge Cups i Makes about 24 mini fudge cups oe Bright saree * Tcan Chestnut Hill Sweetened Condensed Mi s &. (14 02) : * | cup Chestnut Hill Semi-Sweet Chocolate Baking Chips _ with , Z 1/2 cup Chestnut Hill Raw Pecans, chopped 1/2 cup Chestnut Hill Raw Walnuts, chopped 1/2 tsp Chestnut Hill Baking Soda (for nut toasting) 1/2 cup Chestnut Hill Confectioners Sugar (for dusting) * Chestnut Hill Rainbow Sprinkles or Food Coloring (for decorating) * Chestnut Hill Paper Baking Cups e be = ul op rad = e Pa» / \\ N 1. Prep cups: Line a mini muffin pan with paper baking cups. 2. Toast nuts: In a dry skillet over medium heat, lightly toast pecans and walnuts with a pinch of baking soda (helps bring out nuttiness). Let cool, then chop finely. 3. Melt chocolate: In a saucepan, combine sweetened condensed milk and chocolate chips over low heat, stirring until smooth and glossy. 4. Mix in nuts: Stir in toasted pecans and walnuts. 5. Fill cups: Spoon mixture into paper baking cups, filling 3/4 of the way. 6. Decorate: While still soft, top with rainbow sprinkles for a festive touch, or drizzle a little confectioners sugar mixed with a drop of food coloring + water for a holiday glaze. 7. Chill: Refrigerate for at least 2 hours until firm. 8. Serve: Pop out of the muffin tin and dust lightly with confectioners sugar for a snowy effect. Spend $25 Get °5 OFF When you spend $25 or more on Select Chestnut Hill Baking NOT 100% SATISFIED? and Cooking Products Return within 30 days to the store of purchase for a refund i t with Smart Coupon’ (with receipt) or exchange. eine ee)
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