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Chocolate Temptations

Recipe Ingredients

Method

  1. Cream butter; gradually add sugar, beating at medium speed of electric mixer until light and fluffy. Add egg and vanilla extract; beat well. Divide mixture in half, putting halves in separate bowls. Set aside.
  2. Place white chocolate in top of double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Remove from heat and let cool slightly.
  3. Place chocolate chips in top of double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Remove from heat and let cool slightly.
  4. Stir white chocolate into one portion of creamed mixture; stir semisweet chocolate into remaining portion of creamed mixture.
  5. Combine flour, baking powder, and salt. Stir 1 1/4 to 1 1/2 cups flour mixture into each portion of chocolate mixture, stirring well.
  6. Cover and refrigerate both portions.
  7. On floured wax paper, roll each half of dough into a 15- x 8-inch rectangle. Invert white dough carefully onto dark dough; peel wax paper from white dough. Tightly roll dough jellyroll fashion, starting at long end, and peeling wax paper from dough as you roll. Cover and chill 1 hour.
  8. Slice dough about 1/4 inch thick, and place on ungreased cookie sheets.
  9. Bake at 350 degrees F for 10 to 12 minutes.
  10. Remove to wire rack to cool.

Yields about 5 dozen.


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