White Chocolate Pools

1. 1

   Microwave chocolate in medium bowl on HIGH 2 minutes or until almost melted, stirring halfway through heating time.

2. 2

   Stir until chocolate is completely melted.

3. 3

   Spoon a scant tablespoon chocolate onto waxed paper-lined cookie sheet or tray.

4. 4

   Spread each pool with a spatula to form a 2-inch circle.

5. 5

   Immediately sprinkle with garnishes (see suggestions below).

6. 6

   Refrigerate 30 minutes or until chocolate is firm.

7. 7

   Store leftover pools in refrigerator.

8. 8

   Dried Fruit Pools: Prepare White Chocolate Pools as directed.

9. 9

   Sprinkle with 1/2 cup dried fruit, such as cranberries, raisins, cherries or chopped apricots.

10. 10

    Drizzle with 1 square melted BAKER'S Semi-Sweet Baking Chocolate, if desired.

11. 11

    Tropical Pools: Prepare White Chocolate Pools as directed.

12. 12

    Sprinkle with 1/2 cup banana chips and 1/4 cup toasted BAKER'S ANGEL FLAKE Coconut.

13. 13

    Drizzle with 1 square melted BAKER'S Semi-Sweet Baking Chocolate, if desired.

No additional tips available.