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- 2 12 ounce package semisweet chocolate pieces
- 1/2 cup whipping cream
- 1/4 cup butter
- 1 teaspoon unsweetened cocoa powder
- 1/4 - 1/2 teaspoon ground cinnamon
- Melted semisweet chocolate (about 1 oz.) or chocolate decorating icing
- Red cinnamon candies
1. Line an 8x8x2-inch baking pan with nonstick foil (or use regular foil and lightly coat with nonstick cooking spray), extending foil over edges of pan. Set aside.
2. In a medium saucepan combine 2 packages chocolate pieces, whipping cream, and butter; cook and stir over low heat just until melted. Pour into prepared pan. Cover and chill 2 hours or until very firm.
3. Use foil to lift chocolate bars from pan. With a sharp knife cut into 1 to 1-1/2-inch pieces. In a small bowl combine cocoa powder and cinnamon. Sprinkle cocoa mixture on squares. Attach red cinnamon candies to chocolates with melted chocolate or chocolate decorating icing. To wrap, line a miniature tart pan with foil paper; place chocolates in pan. Makes 48 to 60 pieces.
- Servings Per Recipe 48,
- cal. (kcal) 78,
- Fat, total (g) 5,
- chol. (mg) 6,
- sat. fat (g) 3,
- carb. (g) 9,
- Monosaturated fat (g) 2,
- fiber (g) 1,
- sugar (g) 8,
- pro. (g) 1,
- vit. A (IU) 49,
- sodium (mg) 8,
- Potassium (mg) 62,
- iron (mg) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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