Chocolate Dipped Delights

Ingredients

• 1 package (4 oz.) Baker’s German’s Sweet Baking Chocolate
• Assorted fresh or dried fruit, cookies, nuts, or pretzels
• Melted white chocolate (optional)

Steps

1. Melt the chocolate as directed on the package.
2. Dip the fruit, cookies, nuts or pretzels into the chocolate, covering at least half. Let excess chocolate drip off.
3. Let stand or refrigerate on a wax paper-lined tray 30 minutes or until the chocolate is firm.
4. Drizzle with melted white chocolate, if desired.

Notes

Makes about 1 dozen.

Refrigerate fresh fruit in refrigerator up to 2 days. Store dried fruit, cookies, nuts and pretzels in airtight container.

Rosie Lee had this recipe on more than one card; all of them are shown below.

Prep: 15 minutes plus refrigerating.

Makes about 2 dozen.

Kraft Kitchen Tip — Special Extra: Drizzle with melted Baker’s Premium White Baking Chocolate, or sprinkle with colored sprinkles before chocolate is set.

From a printed recipe (Baker’s (One Bowl Recipe newspaper ad)) kept in Rosie Lee’s recipe box.

Part of the card is cut off or missing: The left edge of the clipping is torn (the paper itself, not the scan), taking the first letters off several lines.

Photo: stock photo found online.

Rosie Lee’s original recipe cards

Tap the card to see it full size.