Peanut Butter and Jelly Bars

I have been very busy since my last post! I moved out of my sophomore year dorm room, went to Costa Rica for a month, went to Florida for a week, and now I am home for the summer!

When my mom told me that she was volunteering at a flapjack fundraiser for her friends going on a mission trip to Thailand, I volunteered to make a dessert for the bake sale at the event.  I have never worked as a waitress, but I also volunteered to help serve pancakes for the fundraiser, and it was a blast! I would consider the morning a success because I didn't drop anything :)

For the bake sale, I made peanut butter and jelly dessert bars. They tasted just like a PB&J sandwich in a crumbly, gooey, dessert bar. The peanut butter layer is full of peanut butter and powdered sugar, and I could eat it plain by the spoonful. These were perfect for the bake sale, and any PB&J fan will be sure to love them!

Peanut Butter and Jelly Bars

For the crust:

1 1/2 cups all-purpose flour

1/4 cup sugar

1/4 tsp. salt

1/2 cup cold butter, cut into cubes

1 egg

For the Peanut Butter Filling:

1 cup butter, room temperature

1 cup creamy peanut butter

1 cup chunky peanut butter

1 3/4 cup powdered sugar

1/2 tsp. vanilla extract

For the Jelly Filling:

2 cups of jelly or preserves (I used strawberry preserves)

For the Crumb Topping:

3/4 cup flour

1/2 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

1/4 tsp. cinnamon

1/3 cup brown sugar

2/3 cup rolled oats

6 tbsp. cold butter, cut into cubes

Directions

Preheat the oven to 375 degrees. Grease a 9x13 in. light-colored pan with baking spray.

Make the crust: Combine the flour, sugar, and salt, and put in food processor with butter. Process until crumbs form. Add the egg and process until combined. Take dough out of food processor. Use hands to finish incorporating flour and ingredients so that dough is smooth and mixed well. Press dough into greased pan. Refrigerate for 30 minutes.

Put foil over the dough and place pie weights (or beans or another pan) on top of foil. Bake for 15 minutes. Remove pie weights and foil and bake for 10 more minutes. It is important to keep an eye on the crust because if left in the oven too long, it will start to crack! Mine had a few cracks, but it still turned out okay! Allow crust to cool.

Reduce oven temperature to 325 degrees.

Make the Peanut Butter Filling: Beat the butter and peanut butter until smooth. Add the powdered sugar and vanilla. Spread the peanut butter filling over the cooled crust. Put the pan in the refrigerator while you make the crumb topping.

Make the crumb topping: Use a fork to mix flour, baking powder, baking soda, salt, cinnamon, and brown sugar together. Add butter and incorporate until even crumbs form (you can use your hands, a hand mixer, a mixer with a paddle attachment, or two knives to help with this step).

Spread the jelly or preserves on top of the peanut butter filling layer. Sprinkle the crumb topping on top. Use your hands to press the crumb topping down gently before baking for 20 minutes.

Allow the bars to cool completely before cutting.

Adapted from the Brown Eyed Baker

Enjoy!

Bridget

Reese's Peanut Butter Chocolate Cake

Summer is truly escaping, and one week from today, I will be moving back into my dorm! Since I have been busy working as a nanny, volunteering at the hospital, and spending time with friends and family, I have had little time to bake and blog! However, I had to make a decked out dessert for my mom's birthday. This Reese's peanut butter chocolate cake certainly fit the bill. I had added this cake to my Pinterest board after seeing it on another blog, and I immediately knew this dessert was right up my mom's alley. The chocolate cake is moist, the frosting has the perfect sweet peanut butter flavor, and the smooth chocolate peanut butter ganache makes the top of the cake pretty. And who doesn't love pieces of Reese's peanut butter cups in their cake? This cake is fit for a queen (or any super mom), tastes even better when refrigerated, and is perfect for any chocolate peanut butter lover.

REESE'S PEANUT BUTTER CHOCOLATE CAKE
1 cup boiling water
2 cups sugar
1 3/4 cup all purpose flour
3/4 cup cocoa powder
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 eggs
1 cup milk
1/2 cup oil
1 tsp. vanilla extract
1 12-ounce bag mini Reese's peanut butter cups

PEANUT BUTTER FROSTING
1 cup butter
2 cups peanut butter
4 cups powdered sugar
1/3 cup of milk (more or less to achieve desired consistency)

CHOCOLATE PEANUT BUTTER GANACHE
1 cup semi-sweet chocolate chips
4 tbsp. peanut butter
1 cup heavy cream
4 tbsp. light corn syrup
1 tsp. vanilla extract

Preheat oven to 350 degrees.

To make the chocolate cake: Combine sugar, flour, cocoa powder, baking soda, baking powder, and salt. Add the eggs, milk, oil, and vanilla and beat until combined. Add one cup boiling water. The cake batter will be thinner than most batters and this is expected. Pour batter into 3 8-inch pans lined with wax paper. I tried to make the cakes by just spraying the pans with baking spray, and they stuck to the pan and broke when I tried to remove them, so use wax paper! Bake 18-22 minutes until inserted toothpick comes out clean.

To make the peanut butter frosting: Beat butter and peanut butter. Gradually add powdered sugar and milk until desired consistency is achieved.

To make the chocolate peanut butter ganache: Heat the heavy cream over medium heat and remove from stove once it just starts to boil. Pour heavy cream over chocolate chips and peanut butter. Let sit for two minutes, then slowly stir until fully mixed. Stir in vanilla and corn syrup and allow to cool. Ganache will thicken upon cooling.

To assemble, place one layer of cake on cake stand. Set aside 12 mini Reese's cups for top of cake. Chop the rest of the Reese's cups into quarters. Frost top of first layer with frosting. Add half of the chopped Reese's cups. Place the next layer of cake on top. Again, frost the cake and add remaining chopped Reese's. Place the final layer of cake. Frost the entire cake. Pour ganache on top of cake. Optional: drizzle some of the frosting on top of the ganache. Place 12 remaining Reese's on top of cake.

Recipe from Bird on a Cake

Enjoy!
Bridget

Peanut Butter Banana Cupcakes

One of my all time favorite combinations is peanut butter and banana. I particularly like the peanut butter and banana milkshake that I order from the restaurant Cookout when I am in South Carolina for school. If you live in the north or have never been to Cookout, you are missing out on the best milkshakes! They have over 40 different flavors that are all made to order. Since I am home in Ohio for the summer and can't order my favorite milkshake, I thought I would try the peanut butter banana combo in cupcake form! No surprise, these cupcakes are delicious!

CUPCAKES
1 1/4 cups flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3 large ripe bananas
1/2 cup sour cream
1 1/2 tsp. vanilla extract
3/4 cup sugar
1/2 cup butter (room temperature)
1 egg + 1 yolk

FROSTING
3/4 cups powdered sugar
4 ounces cream cheese
1/4 cup butter
1/4 cup smooth peanut butter

Peanuts to use as garnish, if desired.

Preheat oven to 350 degrees. Line 12-cup muffin tin with cupcake liners.

Mash bananas with a fork until smooth.

In a separate bowl cream butter and sugar. Add bananas, sour cream, vanilla, egg, and egg yolk.

In a separate bowl combine flour, baking powder, baking soda, and salt. Gradually add dry ingredients to the rest of the ingredients and mix until just combined.

Divide among 12 muffin cups.

Bake cupcakes for 20 minutes.

To make frosting, beat cream cheese, butter, and peanut butter together until smooth. Gradually mix in powdered sugar.

Frost cooled cupcakes.

Yields 12 cupcakes

Recipe from Sweet Caroline's Cooking

Nutritional Info (per frosted cupcake): 238 calories, 31g carbs, 8g fat, 4g protein, 1g fiber

ENJOY!

Thanksgiving Treats!

It is surreal to be home for Thanksgiving after being away for three months for my first semester in college! Thanksgiving is always one of my favorite holidays to spend time with family, and after being away at school, I was especially looking forward to sharing food and fun times with my relatives. I also like getting together for the holidays because it gives me an excuse to bake! With little time to pick out a recipe and start baking, I turned to my Magnolia Bakery Cookbook. If you followed my blog over the summer, you know that many of my posts came from this this trusty cookbook. Well, I am pleased to say, I ended up with another fool proof, delicious dessert! I knew that my other relatives would be bringing fruit pies and pumpkin desserts, so I opted for the chocolate brownie route. But these are no ordinary brownies, no, they are made with caramel, peanut butter chips, and toasted pecans. So even after filling up on turkey and casseroles galore, my relatives were able to make room for these decadent brownies.

CHOCOLATE BROWNIES WITH CARAMEL, PEANUT BUTTER, AND PECANS
printable recipe

CRUST
2 1/4 graham cracker crumbs (about 16 full graham crackers)
1 1/2 sticks butter (melted)

CARAMEL FIlLLING
1 pound caramels
1/4 cup heavy cream

3/4 cup pecans (coarsely chopped and toasted in the oven at 350  degrees for about 10 minutes).

1/2 cup peanut butter chips

BROWNIE
1/2 cup flour
3/4 tsp. baking powder
1/2 tsp. salt
1 stick butter
6 oz. unsweetened chocolate
1 1/2 cups sugar
3 eggs
1 tsp. vanilla

Preheat oven to 350 degrees F.

Grease 9x13 inch pan.

Combine graham cracker crumbs and melted butter. Press into greased pan to serve as crust.

Melt the caramels and heavy cream over low heat until smooth. Pour over crust.

Sprinkle toasted pecans and peanut butter chips over caramel.

Melt unsweetened chocolate and butter in medium saucepan over low heat until smooth. Remove from heat and allow to cool for 5 minutes.

Pour chocolate into medium bowl and add sugar, eggs, and vanilla. Beat until combined.

In a separate bowl combine flour, baking powder, and salt. Stir dry ingredients into the chocolate mixture until combined.

Pour the brownie mixture into the pan over the other ingredients.

Bake for 40 minutes. Allow to cool before cutting into squares.

Recipe from: The Complete Magnolia Bakery Cookbook

My mom and sister also took on a baking project of their own that was too cute not to share! These turkeys are made out of candy and Oreos, and they are, of course, a Pinterest find!

Enjoy!

Buckeye Bars

O-H! If you live in Columbus, I hope you gave an I-O reply! As an Ohio native, I attended my first Ohio State football game at an early age. Both of my parents are OSU alums, and even though I will not be attending the large university next year, I will always have a place in my heart for the OSU buckeyes.

Ohio State athletics and the famous horseshoe stadium play a large role in the  Columbus community. In addition to being a buckeye fan, you know you are from Columbus if:

1. The four seasons are: winter, still winter, almost winter, and construction.
2. You measure distance in minutes.
3. You design your Halloween costume to fit over a winter coat.
4. Classes are canceled because of snow.
5. You know how to pronounce Scioto and Olentangy.
6. It is not unusual to see for a street called East North Broadway.
7. You like your pizza cut in squares.
8. You live in the suburbs, but can be in a cornfield within a few minutes.
9. You own a Buckeye necklace (see photo below!).
10. When driving, you slow down on 670 to smell the Wonderbread factory.

Columbus natives also enjoy chocolate peanut butter buckeye desserts. If you are a fan of the chocolate peanut butter combo, you will love these Buckeye Bars!

Buckeye Bars
printable recipe

CRUST:

1 ½ cups butter (melted)

3 ½ cups flour

2/3 cup confectioners’ sugar

2/3 cup finely chopped peanuts

¼ tsp. salt

PEANUT BUTTER FILLING:

4 ounces cream cheese

2/3 cup smooth peanut butter

6 tbsp. sugar

1 egg

¼ cup milk

BROWNIE:

1 cup flour

1 tsp. baking powder

½ tsp. salt

½ cup butter (softened)

2 cups sugar

4 eggs

1 tbsp. vanilla extract

6 ounces unsweetened chocolate (melted)

½ cup peanut butter chips

GARNISH:

¾ cup peanut butter chips

Preheat oven to 350 degrees.

Melt unsweetened chocolate in double boiler over medium heat until completely melted (5-10 minutes). Remove from heat and allow to cool 5-10 minutes.

Combine all of the crust ingredients. Press crust into 12 x 18 inch jelly roll pan. Bake for 10 minutes. Allow to cool for 15-20 minutes.

Combine peanut butter and cream cheese and beat until combined. Beat in sugar, egg, and milk.

To prepare brownies, cream butter and melted chocolate in medium bowl. Add sugar and cream until well combined. Add eggs and vanilla extract.

Add baking powder, salt, and flour and stir until just combined. Stir in peanut butter chips.

Spread most of the brownie batter over cooled crust. Drop peanut butter filling by the spoonful on top of brownie batter. Drop remaining brownie batter on top. Run a knife through the batter to create a swirl design.

Bake for 25 to 30 minutes.

Immediately sprinkle remaining peanut butter chips on brownies when out of oven.

Allow to cool and cut into squares.

Yields 54 2-inch brownies.

Recipe from the Complete Magnolia Bakery Cookbook

Go Bucks and Enjoy!

Mini Chocolate Peanut Butter Cupcakes

Do you remember my Caramel Peanut Butter Cupcakes? Well I haven't been able to get over how good the  peanut butter frosting was. I am not even a huge peanut butter fan, but this peanut butter frosting is my new favorite recipe! It's sweet, salty, peanut butter deliciousness. So when I signed up to make mini chocolate cupcakes for an event at my church, I couldn't resist making another batch of this frosting to top the mini cupcakes. These mini chocolate peanut butter cupcakes are dangerously good. Enough said.

CHOCOLATE CUPCAKES
printable recipe
1 cup butter, softened
1 cup sugar
1 1/2 cups flour
1 1/2 tsp. baking powder
4 tbsp. Cocoa powder
4 eggs
1/2 cup buttermilk
1 tsp. vanilla extract

Preheat the oven to 350 degrees F.

Cream butter and cocoa powder until completely combined.

Add sugar and beat well. 

Add eggs and vanilla.

Add baking powder and half of flour.

Add buttermilk and combine.

Add remaining flour and mix until combined.

Fill lined mini cupcake tins 2/3 full. (I put the batter into a gallon sized plastic bag, cut the tip of the bag off, and pipe the batter into the cupcake tins.) Do not overfill the cupcake tins!

Bake for 12 minutes, or until inserted toothpick comes out clean.

Remove from pan and allow to cool completely.

PEANUT BUTTER FROSTING
6 tbsp. butter (room temperature)
2 1/2 cups powdered sugar
1/2 tsp. salt1 cup creamy peanut butter
1/2 tsp. vanilla
Milk to achieve desired consistency (about 1/2 cup)

Cream butter and peanut butter.

Add vanilla and salt.

Gradually add powdered sugar by 1/2 cup, alternating with splash of milk until desired consistency is achieved.

Frost cooled cupcakes.

Melt baking chocolate to drizzle on the top of cupcakes. Sprinkle with mini chocolate chips. 

yields 5 dozen mini frosted cupcakes

Enjoy!

Caramel Peanut Butter Cupcakes

I am a lover of all things sweet and salty. If you share my passion for this flavor composition, you are sure to love these cupcakes. The cupcake is made with brown sugar and pairs nicely with the salty caramel drizzle on the top of the cupcake. The frosting is pure peanut butter perfection. If you have followed my other cupcake posts, you know that I never leave cupcakes unadorned. At the last minute, I came up with the idea to make caramelized peanuts to put on the top of each cupcake.

CUPCAKES
printable recipe
1 1/2 cups flour
1 tsp. baking powder
1/4 tsp. salt
1 stick (1/2 cup room temperature) butter
1 cup plus 2 tbsp. brown sugar
2 large eggs
1 tsp. vanilla
1/2 cup plus 2 tbsp. buttermilk

Preheat oven to 325 degrees F.

Cream butter and brown sugar.

Add eggs and mix well.

Add salt, baking powder, and half of flour.

Add buttermilk and mix until combined.

Add remaining flour, and mix well.

Divide batter into 15 lined muffin tins.

Bake for about 25 minutes or until inserted toothpick comes out clean.

Remove from pans and allow to cool completely.

PEANUT BUTTER FROSTING
6 tbsp. butter (room temperature)
2 1/2 cup powdered sugar
1/2 tsp. salt
1 cup creamy peanut butter
1/2 tsp. vanilla
Milk to achieve desired consistency (about 1/2 cup)

Cream butter and peanut butter.

Add vanilla and salt.

Gradually add powdered sugar by 1/2 cup, alternating with splash of milk until desired consistency is achieved.

Frost cooled cupcakes.

SALTED CARAMEL DRIZZLE
1/2 cup sugar
3 tbsp. butter
1/4 cup plus 1 tbsp. heavy cream

Melt the sugar over medium high heat and whisk until it is completely melted and amber in color. Add butter and stir until melted. Pour in heavy cream and whisk until the mixture is smooth. Remove form heat and allow to cool.

CARAMELIZED  PEANUTS
30-40 peanuts
1/4 cup sugar

Place peanuts and sugar in small skillet pan over medium heat. Allow to cook until sugar dissolves and sticks to peanuts. Allow to cool. Break apart to put on cupcakes.

Pipe frosting on cooled cupcakes. Drizzle with caramel sauce. Place a caramelized peanut on top.

Yields 15 cupcakes

Enjoy!

Nutella Buckeyes

As a resident of the buckeye state, traditional chocolate peanut butter buckeyes are a favorite in my household. However, when I heard about using Nutella in addition to peanut butter for the buckeye filling, I was intrigued! Despite my family's initial skepticism because I was altering the the traditional family recipe (which uses only peanut butter, powdered sugar, and butter for the filling) these Nutella buckeyes were even better than the traditional buckeye. Is that even possible? By following a few simple steps, you can create Nutella buckeyes that taste delicious and look beautifully smooth.

NUTELLA BUCKEYE FILLING

printable recipe

3 1/2 cups powdered sugar

12 oz. Nutella

3/4 cup Peanut Butter

16 tbsp. Unsalted Butter (room temperature)

1/2 tsp. Vanilla

1 tsp. Salt

Combine Nutella, peanut butter, and butter and mix until combined.

Add vanilla and salt.

Gradually add powdered sugar.

Roll mixture into 1 inch balls. 

Place on cookie sheet lined with wax paper and refrigerate for at least 1 hour.

NUTELLA BUCKEYE CHOCOLATE COATING

16 ounces semisweet chocolate chips

1/3 block baking paraffin wax (makes chocolate appear shiny)

Melt paraffin and chocolate, stirring frequently, over low/medium heat in small saucepan until smooth. 

Remove peanut butter balls from refrigerator and place one on a toothpick. Dip in chocolate over low heat. Leave a small part of the top of the buckeye un-dipped. Tap the toothpick on the edge of the pan to remove excess chocolate. 

Remove toothpick and place back on cookie sheet lined with wax paper.

Refrigerate until coating hardens and until time to serve.

Enjoy!

Chocolate Peanut Butter Cookie Dough Bars

I think the name says it all! These bars are rich and delicious, and the top layer is egg-less cookie dough that is safe to eat without baking. What could be better? I was expecting the bottom of the bars to turn out like fudgey brownies, but instead the bottom layer resembled a flour-less chocolate cake (so delicious!!!). If you prefer, you could use a boxed brownie mix  to make the bottom layer, and then make the cookie dough layer from scratch. I also changed my original cookie dough recipe to include peanut butter and powdered sugar, which I think made the bars even better - if this was even possible! Have fun making these bars, and don't be afraid to make changes to the recipe and come up with your own creative versions. I just created a Sprinkle Charms Facebook page, so be sure to "Like" it and share the page with your friends!

BOTTOM LAYER:
4 ounces unsweetened chocolate
1 cup butter
2 cups light brown sugar
4 eggs
2 tsp. vanilla
1 cup flour

COOKIE DOUGH TOP LAYER:
1 cup butter
1/2 cup peanut butter
3/4 cup sugar
3/4 light brown sugar
3 tbsp. milk
1 1/2  tsp. vanilla
1 1/2 cup flour
1/2 cup powdered sugar
1 1/2 cup chocolate chips

Unsweetened baking chocolate for drizzle and middle layer.

Preheat the oven to 325 degrees.

Line 9x13 pan with parchment paper. Leave overhang so that you will be able to lift out the completed dessert when complete in order to cut into squares.

BOTTOM LAYER: Melt unsweetened chocolate in microwave. Microwave in 30 second intervals until melted. Set aside to cool. Combine butter and brown sugar and beat until fluffy. Add eggs and vanilla. Add cooled chocolate. Stir in flour, but do not over mix. Pour into prepared pan and bake for 30 minutes. Allow to cool completely.

COOKIE DOUGH:
Beat butter, peanut butter, sugar, and brown sugar. Add the milk and vanilla and beat until combined. Add flour and powdered sugar. Mix in chocolate chips.

Melt unsweetened chocolate and spread in a thin layer over cooled brownies. Use hand to distribute cookie dough over the chocolate layer and then press cookie dough down. Chill in the freezer for 2 hours. Remove from the freezer and lift out of the pan. Cut into squares with sharp knife.

Melt unsweetened chocolate and drizzle over the completed bars.

Adapted from Recipe Girl.

Enjoy!

Chocolate Peanut Butter Cup Cookies

With endless possibilities for recipes, I am always ready to try something new, but this recipe is an old go-to favorite. If you like chocolate and peanut butter, you are going to LOVE these cookies!

COOKIES

1 cup semisweet chocolate chips

2 squares (1oz.each) unsweetened baking chocolate

1 cup sugar

1/2 cup Butter Flavor CRISCO (I used the stick form of CRISCO)

2 eggs

1tsp. salt

1tsp. vanilla

1 1/2 cups plus 2 tbsp. flour

1/2 tsp.baking soda

1 cup finely chopped peanuts

36 mini peanut butter cups

1 cup peanut butter chips.

PREHEAT: oven to 350 degrees

MELT: chocolate chips and squares, allow to cool slightly.

COMBINE: sugar, CRISCO

ADD: eggs, salt, vanilla, chocolate

MIX IN: flour, baking soda

SHAPE: dough into 1.25 inch balls

ROLL: in chopped peanuts

BAKE: for 9-11minutes

PLACE: peanut butter cup on top of cookie immediately after taking out of oven.

DRIZZLE: melted peanut butter chips over cooled cookies using a plastic bag with corner cut off.

Makes 3 dozen cookies, recipe from The Cookie Bible 

ENJOY!

Buckeye Brownie Towers

Tomorrow is my mom's birthday and I decided to bake her an early present. She loves anything with chocolate and peanut butter, so these two ingredients were a must! I wanted to create something that was bite sized, not a cupcake, and elegant. Other than that, I had no ideas. I explored a few baking blogs and came across Baking with Basil's Brownie Buckeye Bites. Inspired by this recipe, here is my own take on the dessert!












BROWNIES
2/3 cup flour
1/2 tsp. salt
1/2 tsp. baking powder
1/2 cup  unsweetened cocoa powder
1/4 cup semisweet chocolate chips
1 1/2 cup granulated sugar
1/4 cup vegetable oil
10 tbsp. butter (melted)
3 large eggs

PEANUT BUTTER FILLING
1/4 cup melted butter
1 cup powdered sugar
1/2 cup smooth peanut butter
1/3 cup graham cracker crumbs

GARNISH
Chopped Peanuts
Baking Chocolate for melting to create spiral topper and to dip the pretzels
Circle Pretzels

Preheat oven to 325 F degrees.

Combine the melted butter and cocoa powder. Melt the semisweet chocolate chips and add to the butter and cocoa powder. Add the oil, sugar, and eggs.

Add the flour, baking powder, and salt and mix by hand until just combined. Pour batter in parchment paper lined jelly roll pan. It is critical to line the pan with parchment!

Bake for 20 minutes.

Allow to cool and then place in refrigerator for 15 to 20 minutes. Use a small circular cookie cutter to cut out the tops and bottoms for the towers. I found it helpful to dip the cookie cutter in a bowl of ice water each time to prevent it from sticking to the brownie. My cookie cutter was about 1.25" in diameter, and this yielded enough tops and bottoms for 20 brownie towers.

Combine the melter butter and powdered sugar for the peanut butter filling. Use a food chopper to achieve fine graham cracker crumbs. Add graham cracker crumbs and peanut butter to mix. Press into wax paper lined 8x8 inch pan. Put in freezer and allow to chill for 15 minutes. Use the same cookie cutter used for brownies to cut circles of peanut butter filling. You can crumble up the extra scraps and sprinkle on the top of the brownie towers as I did for the brownie towers I made and photographed.

 Take one peanut butter circle and roll the edge in melted baking chocolate before rolling in chopped peanuts. Stack the completed peanut butter circle between two brownie circles. Take pretzel circles and dip in baking chocolate (you can also use white baking chocolate).Place the pretzel on the top of the brownie tower.

Melt additional baking chocolate and place in plastic bag with corner cut off. Squeeze onto wax paper in spiral design. Chill spirals for 20 minutes before peeling off wax paper and placing on top of completed towers.

Enjoy!