Serves: 6
Total Calories: 22
Line a baking sheet with nonstick aluminum foil. Set aside.
Place the chocolate in a heavy small saucepan over low heat. Cover and cook, stirring occasionally, for 12 to 15 minutes, or until the chocolate has melted. Add the peanuts and raisins and blend well.
Using a metal spatula, spread the chocolate mixture into a rectangle, approximately 6 x 5 inches (the mixture will be about 1/2 inch thick), on the prepared baking sheet. Freeze the chocolate mixture for 15 minutes. Remove the baking sheet from the freezer and transfer the chocolate mixture to a heavy resealable bag seal the bag (make sure to get the air out of the bag). Using a mallet or blunt object, gently pound the mixture within the sealed bag until it is broken into small pieces. The Chocolate, Nut, and Raisin Crunch can be kept in an airtight container in the freezer for up to a month.
From SINFUL SMOOTHIES: more than 130 dessert smoothies & other indulgences. Copyright © 2004 Donna Pliner Rodnitzky. All Rights Reserved.
This Chocolate, Nut, and Raisin Crunch recipe is from the Cook'n Sinful Smoothies Cookbook. Download this Cookbook today.
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