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1. Line an 11x7x11
/2-inch baking pan with
parchment paper*, allowing edges to extend beyond
the edges of the pan.
2. Wipe off any water from bottom of bowl of
chocolate mixture (see “Tempered Chocolate,”
b e lo w ).
Pour about half of the Tempered Chocolate
into pan; spread chocolate to edges of pan. Arrange
peppermint patties in pan, leaving a 1-inch border.
Evenly spoon on remaining chocolate, spreading
to cover candies. Top with additional assorted
candies. Let stand at room temperature until firm
(about 1 hour).
3. Lift candy from pan with parchment. Cut or
break into pieces. Makes 60 pieces.
*Test Kitchen Tip To line pan with parchment,
invert pan. Lay a piece of parchment paper over the
bottom of the pan (make sure that the piece is large
enough that the edges will extend beyond the edges
of the pan). Make creases at pan edges. Remove
paper and make folds along the creases. Invert pan
right side up. Place paper in pan.
Tempered Chocolate Chop 11
/ pounds
semisweet, bittersweet, dark, or milk chocolate.
Place in a 2-quart bowl with / cup shortening; stir
to coat chocolate with shortening. Pour very warm
tap water (110°F) in a very large bowl to a depth
of 1 inch. Place the bowl with chocolate inside the
bowl of warm water (water should cover bottom
half of bowl of chocolate). Adjust water level as
necessary (be careful not to splash any water
into the chocolate). Stir the chocolate mixture
constantly with a rubber spatula until completely
melted and smooth (this should take 20 to 25
minutes). When the water cools, remove the bowl
containing the chocolate. Discard the cool water
and add warm water and continue as above until all
the chocolate is melted.
e a c h p i e c e
82
cal,
5
g fat,
0
mg chol,
2
mg sodium,
10
g carb, 1
g fiber, 1
g pro.
W H Y T E M P E R
C H O C O L A T E ?
Tempering chocolate
ensures that the
cocoa butter in the
chocolate melts
slowly. If melted too
quickly or at too high
of a temperature,
the chocolate will
“bloom” (have white
streaks running
through it) when it
sets up. Tempered
chocolate keeps its
shiny appearance and
smooth texture after
it cools and sets up.
B IR D S E Y E
STEAMFRESH® WHOLE-GRAIN
CREATIONS.
MULTI-GRAIN BLEND WITH SPINACH,
TOMATO & ONIONS
BROWN & WILD RICE WITH CORN,
CARROTS & PEAS
Sandwich Cookie Pops
These white chocolate-covered pops are flavored
with Chambord, a black raspberry liqueur. The
cookies can be frozen for up to a month, so take
half a batch to a party and pop the other half in the
freezer to have on hand as a postholidays treat.
p r e p
1 hr.
b a k i
6 min.
c h i l i
4 hr.
o v e n
375°F
I1/ cups all-purpose flour
1
tsp. cream of tartar
/2 tsp. baking soda
/2 tsp. salt
/2
cup butter, softened
3
/4
cup sugar
1
Tbsp. Chambord or milk
1
tsp. vanilla
1
recipe Raspberry Buttercream,
page
228
1/2 lb. white chocolate or candy coating, chopped
Red nonpareils
BROWN & WILD RICE WITH BROCCOLI
& CARROTS
Discover all the possibilities
at BirdsEyeSteamfresh.com
BETTER HOMES AND GARDENS | DECEMBER 2010 | BHG.COM
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