Ingredients
1/2 cup butter or margarine
3 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, melted
Method
Sources
📖
Recipe1M+
dataset
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Recipe1M+
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Professional chocolate callets — tempering, ganache, mousse
Stand mixer for bread dough, pastry, meringues, butter churning
Alkalized cocoa — darker color, smoother flavor for European-style baking
Heat-resistant spatulas for folding, stirring, scraping
Roasted cacao pieces — baking, granola, mole, trail mix
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Professional chocolate callets — tempering, ganache, mousse
Stand mixer for bread dough, pastry, meringues, butter churning
Alkalized cocoa — darker color, smoother flavor for European-style baking
Heat-resistant spatulas for folding, stirring, scraping
Roasted cacao pieces — baking, granola, mole, trail mix
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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line 13x9-inch pan with reynolds wrap aluminum foil, with ends of foil extending over sides. melt butter in large microwaveable bowl on high 45 sec. add next 3 ingredients; mix well. spread onto bottom of prepared pan; cover with chocolate. cut partially through dessert to mark 48 squares. refrigerate 1 hour or until firm. use foil handles to remove dessert from pan; cut into squares.