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SNOOPY’S POT O’ GOLD

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16 # PEANUTS HOLIDAY COOKBOOK

1 cup semisweet or

bittersweet chocolate chips

1 tablespoon solid vegetable

shortening

6 small balloons, such as

those used for water

balloons

1½ cups chocolate-covered

raisins

¼–½ teaspoon edible gold

luster dust

Makes 6 servings

In a microwave-safe bowl, combine the chocolate chips and shortening.

Microwave on high power, stirring after 30 seconds, then after every

15 seconds, just until melted and smooth. Let the mixture cool until

barely warm, 10–15 minutes. Meanwhile, blow up the balloons and knot each

one at the end. Line a rimmed baking sheet with waxed paper.

When the chocolate has cooled, hold a balloon by the knotted end and

dip it into the melted chocolate, covering about 3 inches of the balloon

bottom. Place the chocolate-dipped balloon, chocolate side down, on

the lined baking sheet. Repeat with the remaining balloons. Place the baking

sheet in the refrigerator until the chocolate is set, 5–10 minutes. Pop the

balloons with a pin and discard them. Set the chocolate cups aside at cool

room temperature until ready to use, or refrigerate for up to 1 day.

Put the raisins in an airtight container. Add

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⁄4 teaspoon of the gold dust,

cover, and shake until evenly coated. If the color is too pale, add more

gold dust and shake again until coated.

Divide the gold nuggets evenly among the chocolate cups and serve.

Make your very own pot of gold at the end of the rainbow this St. Patrick’s

Day. The homemade chocolate bowl will cradle your gold-dusted treasures!

INGREDIENTS