White Chocolate Pools

Directions

1. 1
   Microwave chocolate in medium bowl on HIGH 2 minutes or until almost melted, stirring halfway through heating time.
2. 2
   Stir until chocolate is completely melted.
3. 3
   Spoon a scant tablespoon chocolate onto waxed paper-lined cookie sheet or tray.
4. 4
   Spread each pool with a spatula to form a 2-inch circle.
5. 5
   Immediately sprinkle with garnishes (see suggestions below).
6. 6
   Refrigerate 30 minutes or until chocolate is firm.
7. 7
   Store leftover pools in refrigerator.
8. 8
   Dried Fruit Pools: Prepare White Chocolate Pools as directed.
9. 9
   Sprinkle with 1/2 cup dried fruit, such as cranberries, raisins, cherries or chopped apricots.
10. 10
    Drizzle with 1 square melted BAKER'S Semi-Sweet Baking Chocolate, if desired.
11. 11
    Tropical Pools: Prepare White Chocolate Pools as directed.
12. 12
    Sprinkle with 1/2 cup banana chips and 1/4 cup toasted BAKER'S ANGEL FLAKE Coconut.
13. 13
    Drizzle with 1 square melted BAKER'S Semi-Sweet Baking Chocolate, if desired.