(recipe from Gina V.)
1 can Eagle Brand
2 cup semi sweet chocolate chips
1 1/4 cup icing sugar
1 tsp. vanilla ext.
Melt Eagle Brand, chocolate chips and vanilla over low heat. Simmer very slowly, stirring constantly. Sift icing sugar in chocolate chips mixture. Mix well.
Line 8 x 8 cake pan with wax paper, spread mixture evenly.
Chill until firm, cut. Better after 24 hours.
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