Microwave chocolate in medium bowl on HIGH 2 minutes or until almost melted, stirring halfway through heating time. Stir until chocolate is completely melted.
Spoon a scant tablespoon chocolate onto waxed paper-lined cookie sheet or tray. Spread each pool with a spatula to form a 2-inch circle. Immediately sprinkle with garnishes (see suggestions below). Refrigerate 30 minutes or until chocolate is firm. Store leftover pools in refrigerator.
Dried Fruit Pools: Prepare White Chocolate Pools as directed. Sprinkle with 1/2 cup dried fruit, such as cranberries, raisins, cherries or chopped apricots. Drizzle with 1 square melted BAKER'S Semi-Sweet Baking Chocolate, if desired.
Tropical Pools: Prepare White Chocolate Pools as directed. Sprinkle with 1/2 cup banana chips and 1/4 cup toasted BAKER'S ANGEL FLAKE Coconut. Drizzle with 1 square melted BAKER'S Semi-Sweet Baking Chocolate, if desired.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.