Serves: 6
Total Calories: 213
Line a baking sheet with nonstick aluminum foil. Set aside.
Place the chocolate in a heavy small saucepan over low heat. Cover and cook, stirring occasionally, for 10 to 12 minutes, or until the chocolate has melted. Add the peanuts and blend well.
Using a metal spatula, spread the chocolate mixture into a 6- or 7-inch square (it does not have to be exact) on the prepared baking sheet. Freeze the chocolate mixture for 15 minutes. Remove the baking sheet from the freezer and transfer the chocolate mixture to a heavy resealable bag seal the bag (make sure to get the air out of the bag). Using a mallet or blunt object, gently pound the mixture within the sealed bag until it is broken into small pieces. The Milk Chocolate and Peanut Crunch can be kept in an airtight container in the freezer for up to a month.
From SINFUL SMOOTHIES: more than 130 dessert smoothies & other indulgences. Copyright © 2004 Donna Pliner Rodnitzky. All Rights Reserved.
This Milk Chocolate and Peanut Crunch recipe is from the Cook'n Sinful Smoothies Cookbook. Download this Cookbook today.
