What's on T.V.?.....

Chocolate & Nut Butter Bites

Chocolate & Nut Butter Bites



.Sweet satisfaction in seconds.

READER'S COMMENT:



"This is an awesome treat! Quick & Easy. We made it with Pistachio Butter as well as Cashew Butter. The Cashew Butter is my favorite! Everyone loved it! "

Ingredients


8 1/4-ounce squares bittersweet chocolate

4 teaspoons almond, cashew or pistachio butter
 
Preparation


1.Top each chocolate square with 1/2 teaspoon nut butter of your choice (almond, cashew, pistachio).

Nutrition

Per serving: 79 calories; 6 g fat (2 g sat, 1 g mono); 0 mg cholesterol; 9 g carbohydrates; 1 g protein; 1 g fiber; 12 mg sodium; 20 mg potassium.



1/2 Carbohydrate Serving



Exchanges: 1/2 other carbohydrate, 1 fat



Nutrition Note: What you get: Magnesium, copper, chromium.

Peanut Butter & Pretzel Truffles

These peanut butter-pretzel truffles satisfy your craving for something sweet and salty.


20 truffles


Active Time: 15 minutes

Total Time: 2 hours

1/2 cup crunchy natural peanut butter


1/4 cup finely chopped salted pretzels

1/2 cup milk chocolate chips, melted (see Tip)

Preparation


1.Combine peanut butter and pretzels in a small bowl. Chill in the freezer until firm, about 15 minutes. Roll the peanut butter mixture into 20 balls (about 1 teaspoon each). Place on a baking sheet lined with parchment or wax paper and freeze until very firm, about 1 hour. Roll the frozen balls in melted chocolate. Refrigerate until the chocolate is set, about 30 minutes.

Tips & Notes

Make Ahead Tip: Store airtight in the refrigerator for up to 2 weeks.

Tip: To melt chocolate, microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted. Or place chocolate in the top of a double boiler over hot, but not boiling, water. Stir until melted.

Nutrition

Per truffle: 64 calories; 4 g fat (1 g sat, 2 g mono); 1 mg cholesterol; 2 g protein; 1 g fiber; 53 mg sodium; 65 mg potassium.

Kahlua Fudge Cheesecake

Kahlua Fudge Cheesecake




Crust:

1 1/2 cups chocolate crumbs

5 tablespoons butter, melted

2 tablespoons granulated sugar



Filling:

1 pound cream cheese

3/4 cup granulated sugar

4 eggs

1 1/4 cups heavy ream

1/3 cup Kahlua

6 ounces semi-sweet chocolate chips



Glaze:

1/2 cup semi-sweet chocolate chips

1 tablespoon heavy cream

1 tablespoon butter

1 tablespoon light corn syrup

1 tablespoon Kahlua



Heat oven to 325 degrees F.



Mix chocolate crumbs, sugar and butter. Press into a springform pan. Bake crust for 4 to 5 minutes. Allow to cool.



Using a mixer, blend softened cream cheese and sugar. Add eggs, one at a time, until well mixed. When smooth, add 3/4 cup heavy cream along with Kahlua. Mix well and set aside.



Over low heat, melt 6 ounces semi-sweet chocolate chips with 1/2 cup heavy cream, stirring until smooth. Pour cream cheese mixture over crust. Pour chocolate mixture into a circle over cream cheese mixture. Swirl chocolate through mixture with a knife. Bake cake for about 1 hour 20 minutes or until knife inserted in middle comes out clean.



Melt Glaze ingredients over very low heat. Stir until smooth as it melts. Spoon on top of chilled cake, allowing some to run down sides.



NOTE: allow cheesecake to cool, cover with aluminum foil and refrigerate overnight before cutting.



Makes 16 servings.