TWIX BAR RECIPE WITH CLUB CRACKERS RECIPES

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EAGLE BRAND® CHOCOLATE FONDUE | ALLRECIPES



EAGLE BRAND® Chocolate Fondue | Allrecipes image

Chocolate Fondue is elegant and yet so easy to make. Don't just save this dessert idea for special gatherings . . . enjoy it every day with your family. Kids will enjoy dipping fruits and cookies into this chocolate treat for an after school snack!

Provided by Eagle brand

Categories     EAGLE BRAND®

Total Time 10 minutes

Prep Time 10 minutes

Yield 6 servings

Number Of Ingredients 5

1 cup semi-sweet chocolate chips
2 tablespoons butter or margarine
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
2 tablespoons water
1 teaspoon vanilla extract

Steps:

  • In heavy saucepan, over medium heat, melt chocolate chips and butter with EAGLE BRAND® and water. Cook and stir constantly until thickened, about 5 minutes. Remove from heat. Add vanilla.
  • Serve warm as a fruit and cookie/cracker dipping sauce or drizzle over ice cream or cake. Store leftovers covered in refrigerator.

Nutrition Facts : Calories 473.5 calories, CarbohydrateContent 38.7 g, CholesterolContent 33.5 mg, FatContent 19.2 g, FiberContent 1.7 g, ProteinContent 3.9 g, SaturatedFatContent 12.1 g, SodiumContent 123.9 mg, SugarContent 36.3 g

CRISPY RYE AND CARAWAY BREADSTICKS | #BREADBAKERS | K…



Crispy Rye and Caraway Breadsticks | #BreadBakers | K… image

These crispy rye and caraway breadsticks will become your new favorite way to satisfy your crunchy snack cravings.

Provided by Karen's Kitchen Stories

Total Time 12 hours 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Number Of Ingredients 8

1 cup water
1 teaspoon instant yeast
4 1/2 ounces (1 cup) medium rye flour
6 3/4 ounces (1 1/2 cups) bread flour, plus more for flouring your work surface while shaping
1 teaspoon kosher salt
2 teaspoons sugar
2 tablespoons olive oil plus more for oiling the bag
2 teaspoons caraway seeds

Steps:

  • In a medium bowl, mix together all of the dough ingredients by hand until combined.
  • Pour about two teaspoons of olive oil into a gallon zip lock bag and then add the dough. Refrigerate overnight.
  • The next day, line two baking sheets with parchment paper and heat the oven to 350 degrees F.
  • Turn the dough out onto a lightly floured work surface and divide it in half.
  • Roll each half into an 8 inch by 14 inch rectangle. Cover the second rectangle with oiled plastic wrap and set aside while working with the first rectangle.
  • Using a pizza wheel, cut the first rectangle, width-wise, into 3/8 inch strips. Lift about half of the strips into one of the baking sheets, placing them lengthwise on the pan. Repeat with the second half of the strips. The strips will stretch and double in size as you move them to right about the length of the pans, about 16 strips per pan.
  • Bake the breadsticks, one sheet at a time, for about 15 minutes, until light brown.
  • Cool on a wire rack.
  • Repeat with the rest of the dough, re-using the two pans (cooled) and the same parchment paper.

Nutrition Facts : Calories 20.99, FatContent 0.48, SaturatedFatContent 0.07, CarbohydrateContent 3.62, FiberContent 0.32, SugarContent 0.15, ProteinContent 0.57, SodiumContent 18.78, CholesterolContent 0.00

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