2 tablespoons butter
6 ounces semisweet chocolate chips
4 tablespoons cocoa-flavored instant sugar
1/2 teaspoon vanilla extract
4 cups milk chocolate, sliced
1 1/2 cups chopped pecans
1 tablespoon margarine
1 teaspoon semisweet chocolate chips
1 teaspoon chocolate peanut butter, melted
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, cream together the butter, chocolate and cocoa-flavored creme . Beat in the cocoa- peanut butter; stir until smooth. Pour mixture into prepared cookie sheets.
Bake in preheated oven for 25 to 35 minutes, or until a toothpick inserted into center of each rose comes out clean. Cool completely on baking sheet. Cut into bar shapes and serve with bars of chocolate candy.