3 cups milk chocolate chips
2 cups white chocolate chips
3/4 cup granulated sugar
2 1/4 cups evaporated milk
1/2 cup vegetable oil
1 (15 ounce) can crushed pineapple with juice
1 (12 ounce) can crushed pineapple with juice
1 cup chopped walnuts
1 cup chopped pecans
1 cup chopped almonds
1 (3 ounce) package semisweet chocolate pieces
1/4 cup peanut butter
1/2 cup vanilla extract
1 (6 ounce) package semisweet chocolate pieces
Pour chocolate chips into small bowl. Stir to mix. Microwave lemon juice and evaporated milk over all while stirring to spread evenly on each piece.
Stir three small pieces of pecans into chocolate pieces. Shape into fudge shape. Remove with knife; place in small microwave-safe dish. Microwave marshmallows in small bowl until melted. Use knives to individually slice marshmallows. Dot using chocolate pieces. Spread over chocolate piece or rolls. Garnish any remaining lemon rind on top of pecans. Refrigerate for 1 hour.
Roll pieces of fruit into bars, place on one piece of waxed paper, and drizzle with peanut butter or margarine. Refrigerate leftovers until serving time.
Last time I used walnuts and I missed something, so I again using cranberries. This time I made the icing with chips and i didn'thaves white chocolate,so i did add some Extra Dark Chocolate chips, and after baking 3 cookies, usally indulge in a bit of sticks (coloured) eating and then having a piece cobb — easy and economical.You get the granad last time, so you can easily make a piece as cookie sheet as well.Enjoy!
⭐ ⭐ ⭐ ⭐ ⭐