Food recipes
Chinese Noodle Nut Clusters
Chinese Noodle Nut Clusters Ingredients: spartan, real semi-sweet chocolate baking chips, butter, without salt noodles, egg, dry, unenriched salt, table Directions: Line a baking sheet with wax paper, parchment paper,...
Chinese Noodle Nut Clusters
Ingredients:
spartan, real semi-sweet chocolate baking chips,
butter, without salt
noodles, egg, dry, unenriched
salt, table
Directions:
Line a baking sheet with wax paper, parchment paper, or aluminum foil.
Set aside.
Melt the chocolate chips and butter together in a metal bowl set over, but not touching, a pan of simmering water, or in a microwave-safe bowl in a microwave oven.
Stir the mixture until it is smooth.
In a large mixing bowl, toss the noodles and peanuts together.
Pour the melted chocolate mixture over them.
Working quickly before the chocolate hardens, use a rubber spatula to mix and coat the noodles and nuts with chocolate.
Use 2 soup spoons (or teaspoons, depending on how large you want your clusters) to scoop up portions of the mixture.
Set the clusters on the prepared sheet.
Set the baking sheet in a cool place (not in the refrigerator) until the chocolate hardens.
The clusters can be stored in an airtight container at room temperature for up to 1 month.
Ingredients:
spartan, real semi-sweet chocolate baking chips,
butter, without salt
noodles, egg, dry, unenriched
salt, table
Directions:
Line a baking sheet with wax paper, parchment paper, or aluminum foil.
Set aside.
Melt the chocolate chips and butter together in a metal bowl set over, but not touching, a pan of simmering water, or in a microwave-safe bowl in a microwave oven.
Stir the mixture until it is smooth.
In a large mixing bowl, toss the noodles and peanuts together.
Pour the melted chocolate mixture over them.
Working quickly before the chocolate hardens, use a rubber spatula to mix and coat the noodles and nuts with chocolate.
Use 2 soup spoons (or teaspoons, depending on how large you want your clusters) to scoop up portions of the mixture.
Set the clusters on the prepared sheet.
Set the baking sheet in a cool place (not in the refrigerator) until the chocolate hardens.
The clusters can be stored in an airtight container at room temperature for up to 1 month.