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Some recipes are so simple, but they make you look good. Too many times I’ve had last-minute Shabbos company. For dessert I pull out a long-forgotten chocolate cake from the freezer, scoop it or neatly cut it into dessert glasses, top with ice cream (or skip the ice cream), find some cookies to crush on top, drizzle with whatever sauce I’m in the mood of at the moment, and top with candied nuts for extra credit. My guests think I’m serving them something magazine worthy, and really it was just a”stuff-I-had” special. (Our secret!)
1/4 cup (1/2 stick) margarine (use soy-free if needed)
2 tablespoons Gefen Peanut Butter
1/2 cup caramel chips
1/2 cup Glicks Chocolate Chips
2 tablespoons Tomintoul or other whisky (optional)
In a double boiler, bring margarine and peanut butter to a light boil. Lower the heat and add caramel and chocolate chips. When they’re melted, remove from heat and add in whisky, if desired.
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