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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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CHOCOLATE CRUNCH This recipe came from an estate sale. I obtained it when I purchased the family collection from the Rankin Estate in Dallas, Texas in 1988. Ingredients:
4 ounces milk chocolate |
4 ounces white chocolate |
1 stick butter |
1/2 cup whipping cream |
1 cup chopped pecans |
2/3 cup chopped dates |
1/2 pound ladyfingers coarsely crushed |
Directions:
1. Line bottom of a round cake pan with parchment paper then butter or spray with baking spray.
2. Break chocolate into small pieces.
3. Place milk chocolate in one bowl and white chocolate in another.
4. Add 4 tablespoons butter to each.
5. Stand bowls over pans of hot water until chocolate and butter have melted stirring occasionally.
6. Place bowls on counter and stir half the cream, nuts, dates and crushed cookies into each.
7. Spoon darker chocolate mixture into pan and spread level with back of a spoon.
8. Push mixture down into the corners then top with white chocolate mixture.
9. Cover with foil or plastic wrap and chill until set.
10. Remove from pan and serve cut into slices.
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