FROM SCRIBBLES MARCH 2006White Chocolate Fudge
Submitted by
Kim Papple
Prep time 20 min
Refridgeration time 2 hrs
2 kg (6 squares each) Bakers White Chocolate
¾ cup dondensed milk
½ cup dried cranberries
Line 8 inch square pan with foil, with ends extending
over the sides. Microwave chocolate and milk in large microwavable bowl on
medium heat for 3 minutes or until chocolate is almost melted. Stir until
chocolate is completely melted. Add cranberries and stir in. Spread fudge
mixture into prepared pan. Refrigerate for 2 hours or until firm. Lift fudge
from pan foil handles. Cut into pieces. Store in fridge in covered container up
to 3 weeks (do not freeze).
Chunky Chocolate Jam Bars
Submitted by
Kim Papple
Prep time 20 min
1 ½ cup flour
1 cup firmly packed light brown sugar
1 tsp Baking Powder
1 Cup Butter (softened)
1 ½ cups quick cooking oats
½ cups chopped pecans
5 squares semi-sweet chocolate - coarsely chopped
½ jar red raspberry jam
Pre-heat oven to 350 degree F. Line 13 x 9 inch pan
with foil, grease foil lining. Mix flour, brown sugar and baking powder in
large bowl. Cut in butter with pastry blender or 2 knives, until mixture
resembles coarse crumbs. Add oats and pecans, mix well. Press half of the crumb
mixture firmly onto bottom of baking pan. Sprinkle with chopped chocolate.
Spoon jam over top, Sprinkle with remaining crumb mixture. Bake 25-30 min or
until lightly browned. Lift from pan. Cool completely on wire rack. Cut into
bars.
