Tingalings Recipe


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Stir until the chow mein noodles are completely coated in the melted green almond bark. Use a spoon or cookie scoop to dollop chow mein noodle mixture onto cookie sheet lined with parchment paper or wax paper. Immediately top each haystack cookie with sprinkles. Let dry completely before serving.


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Heat the oven to 350°F. Butter and flour two 12-well muffin pans. Melt chocolate in a double boiler or a small saucepan over low heat. Set aside to cool. In a large mixing bowl, combine all the.


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Ting-a-lings. Makes about 2 dozen. Ingredients: 12 ounces dark chocolate chips; 6 ounces butterscotch chips; 1 cup salted peanuts (no skins) 2 cups chow-mein noodles (La Choy brand is easy to find)


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Melt the Chocolate, Peanut Butter, and Butter. In a microwave-safe bowl, combine the semi-sweet chocolate chips, peanut butter, and unsalted butter. Microwave in 30-second intervals, stirring each time until the mixture is completely melted and smooth.


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INGREDIENTS. 6 slices white bread. Cajeta, dulce de leche, nutella or any preserves. 2 tablespoons unsalted butter. 1 egg. 1/2 cup milk. 1/2 cup granulated sugar. 1 teaspoon cinnamon. TO PREPARE Trim the crust from the bread.


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Instructions. Mix chow mein noodles and peanuts in a large bowl. Melt white chocolate over low heat until smooth; pour over chow mein noodles and peanuts and mix well. Drop by spoonfuls onto wax paper; top with candy sprinkles. Cool completely and store at room temperature.


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Spray a medium sized microwave safe bowl with non-stick spray and add marshmallows and butter, microwave on high for 30 seconds, then stir to combine. Add white chips and frosting and stir. Microwave in 20 second intervals stirring after each heating until smooth and creamy. Pour melted mixture over noodles and stir to coat.


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directions. In a double boiler melt chocolate chips, stir until smooth. Remove and stir in cornflakes, coconut, vanilla, peanuts or raisins. Drop by teaspoonfuls onto wax paper. Refrigerate until firm.


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Melt chocolate in the top of a double boiler, or in the microwave on high (heat 30 seconds, stir, heat and stir in 15 second intervals until melted - don't burn it!). Let cool slightly, then gently stir in the cereal and any add-ins desired, until well combined. Immediately drop by tablespoons onto waxed or parchment paper, or into mini candy cups.


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In a large bowl, heat chocolate chips, butterscotch chips and almond bark in 30 second intervals, stirring between each until melted and smooth. Add the slightly crushed chow mein noodles to the melted chocolate mixture; stir until completely coated. Drop by teaspoonfuls on waxed paper. Leave until set and hardened.


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Prepare a baking tray or large plate with baking parchment/paper. Add the chopped nuts, desiccated coconut, vanilla, and breakfast cereal into a mixing bowl. Melt the chocolate, either using a microwave or on the stove-top. Microwave method: break the chocolate into even pieces and place into a microwave safe bowl.


Tingalings Recipe

Melt chocolate chips and butterscotch chips in a double boiler. Add the dry noodles to the chocolate mixture and stir until completely coated. Place wax paper on cookie sheets. Drop coated noodles by the spoonful onto cookie sheets. Store uncovered in the refrigerator until firm, approximately 2 hours.


Keep Calm & Curry On Doon Chetin (Kashmiri Walnut Chutney)

Line a cookie sheet with parchment paper. In a 2 quart saucepan, melt candy coating over low heat and melt the almond bark, stirring until smooth. Stir in chow mein noodles and peanuts. Drop by rounded teaspoonfuls onto the cookie sheet and let stand until set. Store in an airtight container in a cool place.


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Melt the Chocolate and Butterscotch. In a microwave-safe bowl, combine the semi-sweet chocolate chips and butterscotch chips. Heat them in the microwave in 30-second intervals, stirring after each interval, until the chips are completely melted and smooth. Be careful not to overheat, as chocolate can easily burn.


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Lay out a good sized piece of wax paper. Melt the chocolate and butterscotch chips in a double-boiler. Remove from heat and stir in the noodles and peanuts. Drop mixture by the tablespoon onto the wax paper.