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INGREDIENTS

• 1 (12 1/4ounce)bag ruffles potato chips
• 1 cup good quality white chocolate, melted

DIRECTIONS

1. Cover a cookie sheet with waxed paper.
2. Select whole, unbroken chips from bag and dip each chip into melted white chocolate to cover about 1/2 of the chip.
3. Carefully place dipped chips on lined cookie sheet.
4. Chill for one minute until set.
5. Tip; Have chips left over?
6. Try recipe#100545!

INGREDIENTS

• 1 (24ounce)packagealmond bark (12 sq.)
• 1 (12 1/4ounce)bag wavy potato chips

DIRECTIONS

1. Melt almond bark in microwave.
2. Dip potato chips in chocolate or drizzle chocolate over chips and set on tin foil to cool.
3. For gifts or chips not to be eaten immediately (or those with brown edges): cover the chip completely with chocolate to prevent stalness and hide inperfections.

INGREDIENTS

• 1 cup unsalted butter, softened no substitutions
• 3/4 cup sifted confectioners’ sugar(make sure to sift)
• 1 teaspoon pure vanilla extract
• 2 cups sifted flour, plus
• more sifted flour, for dusting
• 1/2 teaspoon salt
• 8 ouncessemisweet chocolate or bittersweet chocolate, finely chopped
• 1 teaspoon canola oilor pure pure vegetable shortening

DIRECTIONS

1. You will alsoneed a 2 inch heart cookie cutter.
2. In the bowl of an electric mixer with the paddle attachment, cream butter, sugar, and vanilla until combined.
3. On slow speed, beat in flour and salt until combined.
4. Wrap dough in plastic wrap; chill until firm about 2 hours.
5. On a lightly floured surface, roll out the dough until 1/8 of an inch thick.
6. If you like thicker cookies you can make them thicker but you will get less cookies.
7. Cut out hearts with a 2 inch heart cookie cutter.
8. The recipe states not to reroll scrapes so make sure you get as many cookies as you can when you roll the dough.
9. I have rerolled the leftover scrapes once but would not do it more than once or the dough will become tough.
10. Transfer cookies to an ungreased baking sheet and chill for 30 minutes.
11. Heat oven to 300 with the rack in the center.
12. Bake until just beginning to brown around the edges, about 18 minutes.
13. Cook only one sheet of cookies at a time.
14. In the top of a double boiler or in a heat proof bowl set over simmering water, melt chocolate, stirring occasionally.
15. Stir in oil or shortening.
16. (I use shortening) Dip half of each cookie into chocolate mixture.
17. Place cookies on a cookie tray covered with wax paper or parchment paper and place in refridgerator for ten minutes or until chocolate is firm.

INGREDIENTS

• 3/4 cup margarine(softened)
• 1 cup sugar
• 1 egg
• 1/4 cup molasses
• 2 cups flour
• 1 tablespoon ginger
• 2 teaspoons baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1additional cup sugar
• 2 cups white chocolate chips
• 2 teaspoons margarine

DIRECTIONS

1. Cream sugar and margarine together.
2. Add egg and molasses and mix well.
3. Add all dry ingrdients and mix.
4. Roll into 1 inch balls, and then roll into sugar to coat.
5. Bake 8-10 minutes at 350 degrees.
6. Remove to wire racks to cool.
7. Melt chips with margarine in small saucepan over low heat.
8. Dip cookies halfway; shake off excess.
9. Place on waxed paper lined baking sheets to harden.

INGREDIENTS

• 125 g butter
• 1 teaspoon vanilla essence
• 1/4 cup caster sugar
• 1/4 cup brown sugar
• 1 egg
• 2 tablespoonscream
• 1/2 cup hazelnut meal
• 1/2 cup self-raising flour
• 1 1/4 cups plain flour
• 1/2 teaspoon ground cinnamon
• 1/2 cup icing sugar, approx for decoration
• 250 g dark chocolateor milk chocolate or white chocolate, your choice

DIRECTIONS

1. Beat butter, essence, caster sugar, brown sugar and egg in a small bowl with electric mixer until smooth.
2. Stir in cream, hazelnut meal, flours and cinnamon.
3. Turn dough onto floured board and knead gently until smooth.
4. Cover and refridgerate for 30 minutes.
5. Shape level tablespoons of dough into crescents by rolling between hands and making horseshoe shapes.
6. Place about 3 cm apart on greased oven trays.
7. Bake in moderate oven for about 15 minutes or until browned.
8. Lift onto wire racks and cool.
9. Melt chocolate in a double saucepan or in the microwave.
10. Be careful when melting chocolate in the microwave.
11. It burns very easily.
12. Cook on low for 15 seconds at a time and stir each time until it is melted.
13. Transfer chocolate into a deep bowl.
14. Dip crescents, open end first, into chocolate and drain well.
15. Place onto baking paper to set.
16. Dust with icing sugar and serve.