September 13, 2018
Desserts, Snacks, Freezer,
Microwave, Spices, Chocolate more
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"Recipe source: Cooking Light (October, 2018)"
In a small microwave safe bowl microwave the chocolate for 90 seconds, stirring every 30 seconds until melted.
In another microwave safe bowl melt the butter butter chips with the tahini in the microwave for 90 seconds.
On a parchment lined baking sheet spread the chocolate in an even layer and then spread the peanut butter layer over the chocolate, swirling the two together with a knife. Sprinkle with the aleppo pepper and the salt. Freeze for 1 hour or until firm and then break into pieces.
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