Spiced Holiday Chocolate Fondue
Enough to run through the largest home fountain. Multiply quantities by 4 for large commercial fountains.
Sephra Seven Layer Bars
Preheat oven to 325°F. In a 9 x 13 glass baking dish, layer the ingredients in the pan in the order they are listed (melted butter, followed by graham crackers crumbs, etc.). Bake for 25 min or until golden on top.
Sephra Hot Chocolate
Bring milk almost to boil. Combine other ingredients. Pour in just enough milk to cover chocolate. Let sit for a few seconds then stir. Add remaining milk and enjoy
Sephra Chocolate Cupcakes
Cream the sugar and shortening until light and fluffy. Add the eggs and melted chocolate and stir until mixed well. Add half the flour mixture and stir until smooth. Mix in half of the buttermilk. Add the remaining flour and mix until smooth. Stir in the rest of the buttermilk. Spoon into muffin tins lined with paper and bake for 12-15 minutes at 375°F
Sephra Bon Bons
Using a cookie dough scoop or melon baller, scoop out small balls of ice cream. Place 1” apart on foil-lined tray or flat plate. Freeze overnight. Have melted yet cooled Sephra chocolate ready in bowl.
Note: If chocolate is too hot, it will not set up on the ice cream
Raspberry White Chocolate Parfait
Line a 9×5 bread pan with plastic wrap and set aside. Put the egg whites in an electric mixer bowl and whip to soft peaks on medium speed. Boil sugar and water in a small saucepan until it reaches 240°F on a candy thermometer or will form a ball when dropped into water.
Quick & Crunchy Caramel Corn
Combine the first three ingredients in a medium saucepan and melt over medium heat, stirring constantly until mixture is caramelized and reaches an amber color or reaches hard-crack stage. Remove mixture from heat and stir in vanilla. Pour over popped popcorn and stir until popcorn is completely coated.
Pumpkin Bread
Cream the butter and sugars with a mixer on medium speed. Add the eggs and blend well; add the pumpkin puree and blend again. In a small bowl, combine the milk and vanilla. Set aside pecans and chocolate chips and sift remaining ingredients together in a separate container. Add to the butter mixture in three additions, alternating with the milk mixture and mixing after each time. Fold in the chocolate chips and pecans. Pour batter into a 9″x5″ loaf pan and bake at 350°F for 45-55 minutes or until a toothpick inserted into the center of the bread comes out clean. Allow to cool slightly before removing from pan. Drizzle with white chocolate glaze.
Pretzel Sparklers
Dip rod-shaped pretzel sticks into Sephra White Chocolate. Lay pretzels on wax paper and cover with patriotic sprinkles. Let set in fridge for 10 minutes