Ingredients:
1 Cup Of Hershey's Milk Chocolate Chips
1/2 Cup Of Hershey's White Chocolate Chips
3 Tablespoons Of C&H Light Brown Sugar
1/2 Cup Of Thai Kitchen Pure Coconut Milk
1 Teaspoon Of Madagascar Bourbon Vanilla Extract
1 Tablespoon Of Parkay Real Butter
1/8 Teaspoon Of Morton Table Salt
Information:
Serving Size 8
211 Calories Per Serving
5 Grams Of Fat
Preparation Instructions:
As we all know, Hershey's makes some of the best chocolate on the market. This recipe was submitted to us by Scott from Forest Grove Oregon. To begin, please take out a small saucepan and add in the Hershey's white chocolate chips, Hershey's milk chocolate chips, light brown sugar, pure coconut milk, Madagascar bourbon vanilla extract, real butter, and table salt. Heat these ingredients over medium heat, stirring constantly to avoid burning the sauce. Once your chocolate chips have completely melted, and you have a thick and even Hershey's chocolate sauce, remove the saucepan from the burner. I have found that this recipe works great as a strawberry fondue dipping sauce, or as a cupcake or cookie frosting. If you do use it as a frosting, simply refrigerator the sauce after it's been applied and it will harden. Thanks again for dropping by, please check out our many other delicious recipes.
