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Pepernoot chocolate slices
 
 
0 ServingsPTM15 min

Pepernoot chocolate slices


Try these gingerbread chocolate slices

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Directions

  1. Melt the milk chocolate au bain-marie and mix in the cloves and bacon.
  2. Use 2 tablespoons of scoops on the baking sheet. Lightly press the little mountains so they stay well. Let the gingerbread rats dry for about 30 minutes in a cool place.
  3. Then melt the white chocolate au bain-marie and sprinkle the chocolate with a fork in stripes over the rocks. Leave to dry for 30 minutes before serving.


Nutrition

170Calories
Sodium0% DV0g
Fat12% DV8g
Protein4% DV2g
Carbs8% DV23g
Fiber0% DV0g

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