Amana RL635T, RW635T, RBG635T manual Chocolate-MapleBonbons, Almond Bark

Chocolate-Maple Bonbons

Yield: 2 1/2 to 3 dozen

1/4 cup butter or margarine, softened 3 cups sifted confectioners' sugar

1 tablespoon maple flavoring

3 to 4 teaspoons milk

1/4 cup chopped peanuts (optional)

1cup semi-sweet chocolate morsels

1cup butterscotch morsels

1/2 cup creamy-style peanut butter

1(2 1/2 x 3 x 1/2-inch) bar paraffin, grated

Almond Bark

Yield: 1 lb.

3/4 lb. white or dark chocolate* 2/3 cup toasted almonds**

1.Beat butter in large mixing bowl until fluffy. Blend in confectioners' sugar and maple flavoring. Add enough milk to make mixture hold together. If necessary, knead mixture until all combined. (Mixture should be very stiff.) Mix in peanuts, if desired. Roll into 1/2 to 1- inch balls. Place on waxed paper and chill for 1 hour, or until firm.

2.Combine morsels, peanut butter, and paraffin in 1-quart casserole. Heat on full power for 1 minute, 45 seconds to 2 1/2 minutes, or until melted. Stir several times during cooking time. Stir until smooth. Dip maple balls in chocolate. Let cool on waxed paper. Store in refrigerator. Micro-tip: Use remaining chocolate as dip for pound cake or fruit, or add peanuts to make peanut clusters.

1.Place chocolate in 1-quart casserole. Heat on full power for 1 to 2 minutes, or until melted. Stir occasionally during heating time.

2.Stir in almonds. Pour immediately onto waxed paper or aluminum foil. Spread thinly. Cool for approximately 1 hour. Break into pieces for serving.

Micro-tips:

*1 (12 oz.) pkg. semi-sweet chocolate morsels may be substituted for 3/4 lb. chocolate, if desired.

**Pecans or crushed peppermint candies may be substituted for almonds.

*Turn quarter-turn halfway through cooking time (non-turntable models, only).

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