Sephra Bon Bons

Sephra Bon Bons

Using a cookie dough scoop or melon baller, scoop out small balls of ice cream. Place 1” apart on foil-lined tray or flat plate. Freeze overnight. Have melted yet cooled Sephra chocolate ready in bowl.
Note: If chocolate is too hot, it will not set up on the ice cream

Raspberry White Chocolate Parfait

Line a 9×5 bread pan with plastic wrap and set aside. Put the egg whites in an electric mixer bowl and whip to soft peaks on medium speed. Boil sugar and water in a small saucepan until it reaches 240°F on a candy thermometer or will form a ball when dropped into water.

Quick & Crunchy Caramel Corn

Combine the first three ingredients in a medium saucepan and melt over medium heat, stirring constantly until mixture is caramelized and reaches an amber color or reaches hard-crack stage. Remove mixture from heat and stir in vanilla. Pour over popped popcorn and stir until popcorn is completely coated.

Pumpkin Bread

Pumpkin Bread

Cream the butter and sugars with a mixer on medium speed. Add the eggs and blend well; add the pumpkin puree and blend again. In a small bowl, combine the milk and vanilla. Set aside pecans and chocolate chips and sift remaining ingredients together in a separate container. Add to the butter mixture in three additions, alternating with the milk mixture and mixing after each time. Fold in the chocolate chips and pecans. Pour batter into a 9″x5″ loaf pan and bake at 350°F for 45-55 minutes or until a toothpick inserted into the center of the bread comes out clean. Allow to cool slightly before removing from pan. Drizzle with white chocolate glaze.

Pretzel Sparklers

Dip rod-shaped pretzel sticks into Sephra White Chocolate. Lay pretzels on wax paper and cover with patriotic sprinkles. Let set in fridge for 10 minutes

Peanut Butter Fondue

Peanut Butter Fondue

In a mixer, combine cream cheese and sugar until smooth. Mix in the peanut butter and salt. Add the milk, 1 cup at a time. Thin with additional milk as needed.

Peanut Butter Eggs

Peanut Butter Eggs

Combine the first four ingredients in a mixer until thoroughly mixed. Roll by hand into egg shapes. Chill in the refrigerator for 1 hour.
Ingredients

1 ¼ cups peanut butter
2 cups powdered sugar
¼ teaspoon vanilla extract
Pinch of salt
1 ½ cups Sephra Belgian Dark Chocolate, melted

Peanut Butter Bars

Peanut Butter Bars

Preheat oven to 350°F. Cream together sugar, peanut butter, and shortening in a large mixing bowl. Add milk, eggs, and vanilla and mix again. Slowly incorporate dry ingredients until thoroughly mixed. Spread evenly in greased 9×13 glass pan. Bake for 30 minutes.

Passionfruit Truffles

Passionfruit Truffles

In a small saucepan, scald the cream and then add vanilla. Pour cream mixture over 3 cups of chocolate chips. Let chocolate sit one minute and then stir till smooth. Add juice concentrate and stir again. Pour chocolate mixture into a shallow pan and refrigerate until firm.