Hot Chocolate:
OUR ORIGINAL INSPIRATION FOR COCO
N CREAM WAS BASED ON HOT CHOCOLATE. ALL THE FLAVORS WE HAVE CREATED ARE
AMAZING AS HOT CHOCOLATE. WE DO NOT RECOMMEND THAT YOU USE WATER TO MAKE YOUR
HOT CHOCOLATE. THE FOLLOWING IS THE BASIC RECIPE FOR THE BEST CUP OF HOT
CHOCOLATE YOU WILL EVER TASTE.
8oz OF WHOLE MILK (WE RECOMMEND WHOLE FOR THE CREAM CONTENT)
1/4 CUP OF YOUR FAVORITE COCO N CREAM CHOCOLATE SYRUP
HEAT MILK ON THE STOVE TOP OVER MEDIUM HEAT. DO NOT BRING TO A BOIL OR SCALD IT.
REMOVE MILK FROM HEAT AND POUR IN TO YOUR MUG
TAKE 1/4 CUP OF COCO N CREAM CHOCOLATE SYRUP AND STIR IN TO MILK
FOR A LIGHTER VERSION, YOU CAN USE SKIM, 1%, OR 2% MILK.
IF DESIRED PUT WHIP CREAM ON TOP OF CUP AND ENJOY!
8oz OF WHOLE MILK (WE RECOMMEND WHOLE FOR THE CREAM CONTENT)
1/4 CUP OF YOUR FAVORITE COCO N CREAM CHOCOLATE SYRUP
HEAT MILK ON THE STOVE TOP OVER MEDIUM HEAT. DO NOT BRING TO A BOIL OR SCALD IT.
REMOVE MILK FROM HEAT AND POUR IN TO YOUR MUG
TAKE 1/4 CUP OF COCO N CREAM CHOCOLATE SYRUP AND STIR IN TO MILK
FOR A LIGHTER VERSION, YOU CAN USE SKIM, 1%, OR 2% MILK.
IF DESIRED PUT WHIP CREAM ON TOP OF CUP AND ENJOY!
Breakfast:
CHOCOLATE FRENCH
TOAST
MAKES 8
MAKES 8
4 EGGS
3 TABLESPOONS SUGAR
2 TEASPOONS COCOA POWDER
2oz COCO N CREAM CHOCOLATE SYRUP
1/4 TEASPOON VANILLA EXTRACT
8 SLICES OF BREAD
2 TABLESPOONS BUTTER
MIX EGGS, COCOA, SUGAR, COCO N CREAM CHOCOLATE SYRUP, AND VANILLA.
SOAK EACH PIECE OF BREAD IN THE MIXTURE
MELT BUTTER IN NON STICK SAUTE PAN, FRY BREAD SLICES UNTIL GOLDEN BROWN, (ROUGHLY 2-3 MINUTES PER SIDE)
TOP WITH POWDERED SUGAR, FRESH FRUIT, WHIP CREAM, AND DRIZZLE MORE COCO N CREAM CHOCOLATE SYRUP AND SERVE.
RECOMMENDED FLAVORS: ORIGINAL, PEANUT BUTTER, STRAWBERRY,
PB &BANANA, PB & JELLY, MEXICAN
3 TABLESPOONS SUGAR
2 TEASPOONS COCOA POWDER
2oz COCO N CREAM CHOCOLATE SYRUP
1/4 TEASPOON VANILLA EXTRACT
8 SLICES OF BREAD
2 TABLESPOONS BUTTER
MIX EGGS, COCOA, SUGAR, COCO N CREAM CHOCOLATE SYRUP, AND VANILLA.
SOAK EACH PIECE OF BREAD IN THE MIXTURE
MELT BUTTER IN NON STICK SAUTE PAN, FRY BREAD SLICES UNTIL GOLDEN BROWN, (ROUGHLY 2-3 MINUTES PER SIDE)
TOP WITH POWDERED SUGAR, FRESH FRUIT, WHIP CREAM, AND DRIZZLE MORE COCO N CREAM CHOCOLATE SYRUP AND SERVE.
RECOMMENDED FLAVORS: ORIGINAL, PEANUT BUTTER, STRAWBERRY,
PB &BANANA, PB & JELLY, MEXICAN
Dinner & Appetizers:
TOMATO SALAD WITH CHOCOLATE DRESSING
MAKES 6 SERVINGS
SALAD
6 LARGE RIPE TOMATOES
1/2 CUP FRESH BASIL
1/2 CUP OLIVE OIL
1 TABLESPOON GARLIC POWDER
1 TABLESPOON POPPY SEED
3 EGGS
MAKES 6 SERVINGS
SALAD
6 LARGE RIPE TOMATOES
1/2 CUP FRESH BASIL
1/2 CUP OLIVE OIL
1 TABLESPOON GARLIC POWDER
1 TABLESPOON POPPY SEED
3 EGGS
DRESSING
3 CUPS HEAVY WHIPPING CREAM
1/3 CUP COCO N CREAM CHOCOLATE SYRUP
CHOP TOMATOES INTO 1/4 INCH CHUNKS AND DRAIN LIQUID
ADD BASIL TO TOMATOES
IN A SMALL BOWL COMBINE OLIVE OIL, GARLIC POWDER, AND POPPY SEEDS
HARD BOIL THE EGGS AND CHOP IN TO 1/2 INCH CHUNKS
TOSS TOMATOES, BASIL, OIL, SPICES, AND EGGS TOGETHER
BEAT CREAM ON HIGH UNTIL WHIPPED THOROUGHLY
BEAT IN COCO N CREAM CHOCOLATE SYRUP
POUR CREAM OVER SALAD AND MIX
YOU DO NOT NEED TO ADD IT ALL. ADD TO YOUR TASTE
CHILL AND SERVE. SPRINKLE COCOA POWDER AS A GARNISHMENT
RECOMMENDED FLAVORS: ORIGINAL, STRAWBERRY, MEXICAN,
3 CUPS HEAVY WHIPPING CREAM
1/3 CUP COCO N CREAM CHOCOLATE SYRUP
CHOP TOMATOES INTO 1/4 INCH CHUNKS AND DRAIN LIQUID
ADD BASIL TO TOMATOES
IN A SMALL BOWL COMBINE OLIVE OIL, GARLIC POWDER, AND POPPY SEEDS
HARD BOIL THE EGGS AND CHOP IN TO 1/2 INCH CHUNKS
TOSS TOMATOES, BASIL, OIL, SPICES, AND EGGS TOGETHER
BEAT CREAM ON HIGH UNTIL WHIPPED THOROUGHLY
BEAT IN COCO N CREAM CHOCOLATE SYRUP
POUR CREAM OVER SALAD AND MIX
YOU DO NOT NEED TO ADD IT ALL. ADD TO YOUR TASTE
CHILL AND SERVE. SPRINKLE COCOA POWDER AS A GARNISHMENT
RECOMMENDED FLAVORS: ORIGINAL, STRAWBERRY, MEXICAN,
STRAWBERRY, AVOCADO, & ROASTED BEET SALAD
W/ CHOCOLATE VINAIGRETTE
SALAD
W/ CHOCOLATE VINAIGRETTE
SALAD
4 LARGE STRAWBERRIES, SLICED
3 BABY BEETS, ROASTED, BAKED, OR STEAMED, AND QUARTERED
1/2 SMALL AVOCADO, CHOPPED
4 CUPS BABY ROMAINE OR SPINACH GREENS
DRESSING
1/2 CUP OIL (OLIVE OIL RECOMMENDED)
1/4 CUP BALSAMIC VINEGAR
4 TABLESPOONS COCO N CREAM CHOCOLATE SYRUP
DASH OF PEPPER
COMBINE ALL DRESSING INGREDIENTS IN A BLENDER OR BY HAND
TOSS ALL SALAD INGREDIENTS TOGETHER AND DRIZZLE 1-2 TABLESPOONS ON TOP OF EACH PORTION
RECOMMENDED FLAVORS: ORIGINAL, SEA SALT, CHAI,
3 BABY BEETS, ROASTED, BAKED, OR STEAMED, AND QUARTERED
1/2 SMALL AVOCADO, CHOPPED
4 CUPS BABY ROMAINE OR SPINACH GREENS
DRESSING
1/2 CUP OIL (OLIVE OIL RECOMMENDED)
1/4 CUP BALSAMIC VINEGAR
4 TABLESPOONS COCO N CREAM CHOCOLATE SYRUP
DASH OF PEPPER
COMBINE ALL DRESSING INGREDIENTS IN A BLENDER OR BY HAND
TOSS ALL SALAD INGREDIENTS TOGETHER AND DRIZZLE 1-2 TABLESPOONS ON TOP OF EACH PORTION
RECOMMENDED FLAVORS: ORIGINAL, SEA SALT, CHAI,
2 LBS OF CHICKEN
(BONELESS & SKINLESS)
1/4 CUP OIL
1 BELL PEPPER
1 LARGE ONION
2 CLOVES OF
GARLIC
16 OZ CAN OF
TOMATO SAUCE
1/2 TO 1
TEASPOON SALT
1 TABLESPOON
CHILI POWDER
1/4 TEASPOON
PEPPER
4 TABLESPOONS
OF COCO N CREAM CHOCOLATE SYRUP
SKIN CHICKEN AND BROWN IN THE OIL. CHOP PEPPER, ONION,
GARLIC AND COOK IN OIL UNTIL SOFT AND CLEAR. ADD SALT AND TOMATO SAUCE. ADD
CHILI POWDER AND CHOCOLATE SYRUP. LET SIMMER. ADD CHICKEN PIECES AND CONTINUE
TO SIMMER ON LOW HEAT UNTIL CHICKEN IS TENDER. SERVE WITH OTHER SIDES OR OVER
RICE.
12
CHICKEN WINGS
1
TABLESPOON OIL
3 GARLIC
CLOVES
2
TABLESPOONS CHILI POWDER
1/2
TEASPOON ALLSPICE
2 CUPS
TOMATO SAUCE
1 TEASPOON HOT
SAUCE
5
TABLESPOONS COCO N CREAM CHOCOLATE SYRUP
2
TABLESPOONS CILANTRO
IN A LARGE SKILLET, HEAT OIL AND ADD CHICKEN WINGS AND BROWN. TAKE OUT CHICKEN WINGS AND ADD GARLIC, CHILI POWDER, AND ALLSPICE AND COOK FOR ROUGHLY 1 MINUTE. STIR IN TOMATO SAUCE. ADD 1 CUP WATER, COCO N CREAM CHOCOLATE SAUCE, HOT SAUCE, AND 1/2 TEASPOON SALT. SIMMER ON LOW HEAT.
RETURN WINGS TO SKILLET AND CONTINUE TO SIMMER UNTIL
WINGS ARE COMPLETELY COOKED AND THE SAUCE HAS BECOME A THICK GLAZE. (ROUGHLY 20
MINUTES) SPRINKLE WITH CILANTRO LEAVES AND SERVE.
RECOMMENDED FLAVORS: BLACKBERRY HABENERO, ORIGINAL,
ORANGE, CHAI, CLOVE
1-4 RIB-EYE STEAKS
1
14 OZ. CAN OF BEEF BROTH
1 TABLESPOON WORCESTERSHIRE SAUCE
1 TABLESPOON BROWN GRAVY MIX
1/2 TO 1 CUP COCO N CREAM CHOCOLATE SAUCE
1
CARTON OF SLICED OR WHOLE MUSHROOMS
1 MEDIUM YELLOW ONION
PREPARE STEAKS WITH YOUR
FAVORITE SEASONING OR WITH SALT AND PEPPER. GRILL THEM TO YOUR TASTE (WE
RECOMMEND MEDIUM RARE). REMOVE STEAKS AND PLACE THEM IN FOIL TO KEEP WARM AND
LET THEM COOL FOR 5 MINUTES.
IN A SKILLET ON MEDIUM HEAT
POUR IN BROTH AND WORCESTERSHIRE SAUCE
AND BRING TO A SIMMER. ADD GRAVY MIX TO SMALL BOWL AND MIX WITH 2 TABLESPOONS
OF WATER. ADD TO BROTH AND LET SIMMER. STIR IN CHOCOLATE SAUCE TO TASTE AND
THICKNESS DESIRED.
SLICE STEAKS AND PLACE ONTO
A PLATTER. DRIZZLE SAUCE OVER STEAK AND SERVE WITH SAUTEED MUSHROOMS AND
ONIONS.
RECOMMENDED FLAVORS: ORIGINAL, CLOVE, CHAI,
BLACKBERRY
HABENERO
GRILLED FRUIT SKEWERS WITH CHOCOLATE SYRUP
2 CUPS OF CUBED ANGEL FOOD CAKE
1 CUP STRAWBERRIES
1 CUP CUBED FRESH
PINEAPPLE
1 CUP CUBED CANTALOUPE
1 LARGE BANANA CUT IN TO
1 INCH PIECES
BUTTER FLAVORED COOKING
SPRAY
1/2 CUP BROWN SUGAR
8 TEASPOONS COCO N CREAM CHOCOLATE SYRUP
TAKE 8 METAL OR
SOAKED WOODEN SKEWERS AND ALTERNATE ANGEL FOOD CAKE AND FRUIT. SPRITZ EACH
SKEWER WITH BUTTER SPRAY AND ROLL IN BROWN SUGAR
PLACE EACH SKEWER ON HEAVY
DUTY TIN FOIL. PLACE EACH FOIL ON THE GRILL RACK. GRILL COVERED ON MEDIUM
HEAT FOR 4-5 MINUTES ON EACH SIDE OR UNTIL FRUIT IS TENDER. DRIZZLE
EACH SKEWER WITH COCO N CREAM CHOCOLATE SAUCE AND SERVE.
CHOCOLATE CAKE
1/2 CUP BUTTER, SOFTENED
1 CUP SUGAR
4 EGGS
1 CUP ALL PURPOSE FLOUR
1 TEASPOON BAKING POWDER
1/8 TEASPOON SALT
1 TEASPOON PURE VANILLA EXTRACT
1 16oz JAR COCO N CREAM CHOCOLATE SYRUP
PREHEAT OVEN TO 350 DEGREES. GREASE AND FLOUR A 13X9X2 INCH PAN
USING AN ELECTRIC MIXER, CREAM BUTTER AND SUGAR TOGETHER UNTIL LIGHT AND FLUFFY. ADD EGGS, ONE AT A TIME, AND BEAT WELL AFTER EACH ONE. SIFT FLOUR, BAKING POWDER, AND SALT TOGETHER IN A DIFFERENT BOWL. ADD TO CREAMED MIXTURE, CONTINUING TO BEAT. ADD VANILLA AND COCO N CREAM CHOCOLATE SYRUP TO BATTER AND MIX WELL. POUR IN TO PREPPED PAN AND BAKE FOR 25 TO 30 MINUTES.
ADD YOUR FAVORITE FROSTING TO COMPLETE
RECOMMENDED FLAVORS: ORIGINAL, PEANUT BUTTER, CARAMEL, SALTED
CARAMEL, STRAWBERRY, ORANGE, CHAI
CHEWY CHOCOLATE CHUNK COOKIES
MAKES 24
1/2 CUP BUTTER, SOFTENED
1/3 CUP COCO N CREAM CHOCOLATE SYRUP
1 CUP PACKED BROWN SUGAR
1/2 CUP WHITE SUGAR
2 EGGS
2 TABLESPOONS CORN SYRUP
2 TEASPOONS VANILLA EXTRACT
2 1/2 CUPS ALL PURPOSE FLOUR
1 TEASPOON BAKING SODA
1/2 TEASPOON SALT
1 11.5oz PACKAGE SEMI SWEET CHOCOLATE CHUNKS
PREHEAT OVEN TO 375 DEGREES
IN A MEDIUM BOWL, CREAM TOGETHER BUTTER, CHOCOLATE SYRUP, BROWN SUGAR, AND WHITE SUGAR UNTIL SMOOTH. BEAT IN THE EGGS, ONE AT A TIME, THEN STIR IN CORN SYRUP AND VANILLA. COMBINE THE FLOUR, BAKING SODA, AND SALT AND STIR IN TO CREAMED MIXTURE UNTIL JUST BLENDED. MIX IN THE CHOCOLATE CHUNKS BY HAND. DROP COOKIES BY 1/4 CUPFULS ON TO UNGREASED COOKIE SHEET.
BAKE FOR 12 TO 14 MINUTES. ALLOW COOKIES TO COOL ON BAKING SHEET FOR 5 MINUTES. TRANSFER TO WIRE RACK TO COOL COMPLETELY.
RECOMMENDED FLAVORS: ORIGINAL, PEANUT BUTTER, ORANGE, CHAI,
PB & BANANA, CARAMEL
MAKES 24
1/2 CUP BUTTER, SOFTENED
1/3 CUP COCO N CREAM CHOCOLATE SYRUP
1 CUP PACKED BROWN SUGAR
1/2 CUP WHITE SUGAR
2 EGGS
2 TABLESPOONS CORN SYRUP
2 TEASPOONS VANILLA EXTRACT
2 1/2 CUPS ALL PURPOSE FLOUR
1 TEASPOON BAKING SODA
1/2 TEASPOON SALT
1 11.5oz PACKAGE SEMI SWEET CHOCOLATE CHUNKS
PREHEAT OVEN TO 375 DEGREES
IN A MEDIUM BOWL, CREAM TOGETHER BUTTER, CHOCOLATE SYRUP, BROWN SUGAR, AND WHITE SUGAR UNTIL SMOOTH. BEAT IN THE EGGS, ONE AT A TIME, THEN STIR IN CORN SYRUP AND VANILLA. COMBINE THE FLOUR, BAKING SODA, AND SALT AND STIR IN TO CREAMED MIXTURE UNTIL JUST BLENDED. MIX IN THE CHOCOLATE CHUNKS BY HAND. DROP COOKIES BY 1/4 CUPFULS ON TO UNGREASED COOKIE SHEET.
BAKE FOR 12 TO 14 MINUTES. ALLOW COOKIES TO COOL ON BAKING SHEET FOR 5 MINUTES. TRANSFER TO WIRE RACK TO COOL COMPLETELY.
RECOMMENDED FLAVORS: ORIGINAL, PEANUT BUTTER, ORANGE, CHAI,
PB & BANANA, CARAMEL
CHOCOLATE RAVIOLI
MAKES 4 SERVINGS
MAKES 4 SERVINGS
16 WONTON WRAPPERS
1 EGG BEATEN TO BLEND
1 CUP COCO N CREAM CHOCOLATE SYRUP
VEGETABLE OIL FOR FRYING
NON STICK SPRAY
16 FRESH MINT LEAVES
GRANULATED SUGAR FOR DREDGING
POWDERED SUGAR FOR DUSTING
2 1/2 TABLESPOONS OF FLOUR
1/2 CUP OF MILK
TO THICKEN UP CHOCOLATE SYRUP, ADD 2 1/2 TABLESPOONS OF FLOUR TO 1/2 CUP MILK AND BRING TO BOIL. LET IT COOK AND ADD 1 TABLESPOONS AT A TIME TO CHOCOLATE SYRUP TO THICKEN TO YOUR TASTE
LINE A BAKING SHEET WITH PLASTIC WRAP. PLACE 1 WONTON WRAPPER ON THE WORK SURFACE. BRUSH EDGES OF WRAPPER LIGHTLY WITH EGG. SPOON 1 TABLESPOON OF CHOCOLATE SYRUP IN TO THE CENTER OF WRAPPER. FOLD THE WRAPPER DIAGONALLY IN HALF OVER THE FILLING AND PRESS EDGES OF WRAPPER TO SEAL. PLACE EACH PREPARED RAVIOLI ON PREPARED BAKING SHEET. REPEAT FOR EACH WRAPPER.
PREHEAT OVEN TO 200 DEGREES. ADD ENOUGH OIL TO A LARGE FRYING PAN TO REACH 2 INCHES OF DEPTH. HEAT OIL TO 350 DEGREES. ADD RAVIOLI'S TO OIL AND COOK UNTIL GOLDEN BROWN (APPROX 45 SECONDS EACH SIDE) REMOVE AND DRAIN ON PAPER TOWELS. PLACE ON BAKING SHEET AND PUT THEM IN OVEN TO KEEP WARM.
SPRAY TOP OF MINT LEAVES WITH NON STICK SPRAY. DREDGE THEM IN SUGAR. DUST THE RAVIOLI WITH POWDERED SUGAR AND GARNISH WITH SUGARED MINT LEAVES AND SERVE.
RECOMMENDED FLAVORS: CHAI, STRAWBERRY, CARAMEL, SEA SALT, MEXICAN, CHINESE 5 SPICE, ORANGE, PEANUT BUTTER
1 EGG BEATEN TO BLEND
1 CUP COCO N CREAM CHOCOLATE SYRUP
VEGETABLE OIL FOR FRYING
NON STICK SPRAY
16 FRESH MINT LEAVES
GRANULATED SUGAR FOR DREDGING
POWDERED SUGAR FOR DUSTING
2 1/2 TABLESPOONS OF FLOUR
1/2 CUP OF MILK
TO THICKEN UP CHOCOLATE SYRUP, ADD 2 1/2 TABLESPOONS OF FLOUR TO 1/2 CUP MILK AND BRING TO BOIL. LET IT COOK AND ADD 1 TABLESPOONS AT A TIME TO CHOCOLATE SYRUP TO THICKEN TO YOUR TASTE
LINE A BAKING SHEET WITH PLASTIC WRAP. PLACE 1 WONTON WRAPPER ON THE WORK SURFACE. BRUSH EDGES OF WRAPPER LIGHTLY WITH EGG. SPOON 1 TABLESPOON OF CHOCOLATE SYRUP IN TO THE CENTER OF WRAPPER. FOLD THE WRAPPER DIAGONALLY IN HALF OVER THE FILLING AND PRESS EDGES OF WRAPPER TO SEAL. PLACE EACH PREPARED RAVIOLI ON PREPARED BAKING SHEET. REPEAT FOR EACH WRAPPER.
PREHEAT OVEN TO 200 DEGREES. ADD ENOUGH OIL TO A LARGE FRYING PAN TO REACH 2 INCHES OF DEPTH. HEAT OIL TO 350 DEGREES. ADD RAVIOLI'S TO OIL AND COOK UNTIL GOLDEN BROWN (APPROX 45 SECONDS EACH SIDE) REMOVE AND DRAIN ON PAPER TOWELS. PLACE ON BAKING SHEET AND PUT THEM IN OVEN TO KEEP WARM.
SPRAY TOP OF MINT LEAVES WITH NON STICK SPRAY. DREDGE THEM IN SUGAR. DUST THE RAVIOLI WITH POWDERED SUGAR AND GARNISH WITH SUGARED MINT LEAVES AND SERVE.
RECOMMENDED FLAVORS: CHAI, STRAWBERRY, CARAMEL, SEA SALT, MEXICAN, CHINESE 5 SPICE, ORANGE, PEANUT BUTTER
SOPAPILLAS
MAKES 12
2 CUPS ALL PURPOSE FLOUR
2 TABLESPOONS BAKING POWDER
1 TEASPOON SALT
2 TABLESPOONS SHORTENING
3/4 CUP WATER
2 CUPS VEGETABLE OIL
IN A LARGE BOWL SIFT FLOUR, BAKING POWDER, AND SALT TOGETHER. CUT IN SHORTENING UNTIL MIXTURE RESEMBLES COARSE CRUMBS. USING HANDS, MIX IN WATER TO MAKE A SMOOTH DOUGH. KNEAD LIGHTLY ON FLOURED SURFACE. CUT DOUGH IN TO 12 PIECES AND SHAPE IN TO ROUND BALLS.
HEAT OIL TO 375 DEGREES. ON A LIGHTLY FLOURED SURFACE ROLL DOUGH INTO THIN CIRCLES. CUT EACH CIRCLE IN TO TRIANGLES. FRY IN THE HOT OIL UNTIL GOLDEN BROWN. TURN OVER WHEN DOUGH PUFFS. REMOVE AND DRAIN EXCESS OIL ON PAPER TOWELS.
DRIZZLE WITH CHOCOLATE OR USE A CUP OF SYRUP TO DUNK EACH PIECE
RECOMMENDED FLAVORS: PEANUT BUTTER, STRAWBERRY, PB & JELLY,
MEXICAN, CARAMEL, SEA SALT, ORIGINAL
SALTED CARAMEL
MAKES 12
2 CUPS ALL PURPOSE FLOUR
2 TABLESPOONS BAKING POWDER
1 TEASPOON SALT
2 TABLESPOONS SHORTENING
3/4 CUP WATER
2 CUPS VEGETABLE OIL
IN A LARGE BOWL SIFT FLOUR, BAKING POWDER, AND SALT TOGETHER. CUT IN SHORTENING UNTIL MIXTURE RESEMBLES COARSE CRUMBS. USING HANDS, MIX IN WATER TO MAKE A SMOOTH DOUGH. KNEAD LIGHTLY ON FLOURED SURFACE. CUT DOUGH IN TO 12 PIECES AND SHAPE IN TO ROUND BALLS.
HEAT OIL TO 375 DEGREES. ON A LIGHTLY FLOURED SURFACE ROLL DOUGH INTO THIN CIRCLES. CUT EACH CIRCLE IN TO TRIANGLES. FRY IN THE HOT OIL UNTIL GOLDEN BROWN. TURN OVER WHEN DOUGH PUFFS. REMOVE AND DRAIN EXCESS OIL ON PAPER TOWELS.
DRIZZLE WITH CHOCOLATE OR USE A CUP OF SYRUP TO DUNK EACH PIECE
RECOMMENDED FLAVORS: PEANUT BUTTER, STRAWBERRY, PB & JELLY,
MEXICAN, CARAMEL, SEA SALT, ORIGINAL
SALTED CARAMEL
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